Cheerwine: The Bubbly Pride of the South
If you think you know cherry soda, you haven’t met Cheerwine. Born in Salisbury, North Carolina, in 1917, this beloved beverage is less a saccharine imposter and more a deep, effervescent cherry experience with a hint of Southern charm. It’s fizzy, not
overly sweet, and has a devoted following that stretches well beyond the Mason-Dixon line. While it’s perfect on its own over ice, its unique flavor profile makes it a shockingly versatile ingredient. Food bloggers and home cooks are using it to create sticky, delicious glazes for pork ribs and chicken wings. Its cherry notes complement bourbon beautifully, leading to a surge in Cheerwine Old Fashioneds and simple highballs. For a family-friendly treat, a Cheerwine float with a scoop of vanilla bean ice cream is a timeless summer classic that always feels special.
Vernors: Detroit’s Golden, Gingery Icon
Step aside, pale and dry ginger ales. Vernors, America's oldest surviving ginger soda, is in a league of its own. First served in a Detroit pharmacy in 1866, its claim to fame is a bold, spicy ginger kick and a golden hue, thanks to being aged for three years in oak barrels. That aging process gives it a mellow sweetness and robust character that stands up in recipes. The most famous Vernors creation is the Boston Cooler, a Detroit-specific drink (confusingly, with no connection to Boston) made by blending Vernors with vanilla ice cream into a frothy, sippable float. But its talents don't stop there. The spicy ginger notes make it an excellent mixer for dark spirits like rum and whiskey, and its assertive flavor can be used as a secret weapon in marinades for pork or as the base for a uniquely flavorful braising liquid.
Moxie: New England’s Divisive Darling
Moxie isn’t just a soda; it’s a dare. As one of the first mass-produced soft drinks in the U.S., this Maine original is famous for its distinctively bitter aftertaste, derived from gentian root. The flavor profile is often described as a mix of root beer and black licorice with a medicinal kick. You either love it or you hate it, but its cult following is fierce. For decades, Moxie was mostly enjoyed straight from the can. Now, a new generation of mixologists and adventurous cooks are harnessing its unique bitterness. It’s appearing in craft cocktails, where its complex flavor can replace Italian amaro. Some even use it in savory applications, like a bold glaze for roasted duck or a deglazing liquid for a pan sauce, adding a layer of flavor you won’t find anywhere else. It’s the ultimate way to add a conversation-starting ingredient to your summer menu.
Big Red: The Sweet Star of Texas
Bright crimson and tasting of bubblegum, vanilla, and maybe a hint of banana, Big Red is a Texas treasure. Unlike other cream sodas, Big Red is in its own flavor category. It’s unapologetically sweet, vibrantly colored, and deeply nostalgic for anyone who grew up with it. For years, its most iconic pairing has been with barbacoa tacos—a classic weekend tradition in San Antonio and South Texas. But its visual and flavor pop is making it a star on social media. People are creating eye-catching Big Red floats, using it as the base for colorful, non-alcoholic party punches, and even baking it into cakes and cupcake frostings for a moist texture and that unmistakable flavor. It’s a liquid dose of fun that instantly turns any recipe into a celebration.
Switchel: The Original Farmer’s Gatorade
Before electrolyte powders, there was Switchel. This 18th-century “haymaker’s punch” was the original hydration drink, made to quench the thirst of farmers toiling in summer fields. The classic recipe is simple: water, apple cider vinegar, ginger, and a sweetener like molasses or maple syrup. After falling out of favor, Switchel is making a major comeback, both as a craft bottled beverage and a DIY home project. It taps into the wellness trend with the purported benefits of apple cider vinegar and ginger, but it's its sharp, tangy, and refreshing taste that has creators excited. It’s a fantastic non-alcoholic option for a summer party, served on the rocks with a lemon twist. It also makes for an intriguing cocktail base, pairing well with gin or vodka for a drink that’s both rustic and refreshingly modern.
