The Wild Drink Blog

My favourite drink as a boy was always cola, but I distinctly remember another contender which I rarely got a chance to enjoy, but when I did - it was amazing. It still surprises me how few people have actually tasted D&B as a child, for me it embodies all the sweet delight of being a young scally living in the countryside, as I did.

So the challenge of trying to recreate proper dandelion and burdock was presented to me the main feature being that no one actually includes the ingredients dandelion or burdock in their recipes, nowhere could I even find a description of what they taste like.

There is a story which tells of an Italian monk who, whilst deep in prayer, was sent a message from God to go out an make a tonic/elixir from the first ingredients he comes accross. St Thomas of Aquinas the monk in question, lived around the 13th century, if the story has any truth to it, it would make Dandelion & Burdock one of the oldest soft drinks… err.. ever.

So what does D&B taste like? Well, not dandelion or burdock I can tell you! For me the key to the flavour profile is anise. Whilst tasting other commercially available D&B’s I kept coming accross a sort of aniseed ball finish, which I guess is why it is so popular with children. I also came accross flavours of ginger and spice, but generally a feel of summer, hedgerows and well, fun. It also shares some similarities to root beer, in fact I would say it is kind of the English equivalent of American root beer.

The root beer thing was also the answer to my next question, which part of the plants do you use? I ultimately ended up using the roots of both plants, but the internet is not without its references to ‘dandelion leaf tea’ and other such concoctions. The ‘roots’ of these soft drinks and indeed ginger ale, the first commercially made soft drink, is fermented roots. I have chosen to use dried roots in my recipes though, they are easier to control and store and also provide a highly concentrated flavour. There is also some talk of D&B originating from a tonic style drink used to cleanse the liver (a property of dandelion root), it is suprising how many of our best loved soft drinks are based on medicines. Incidentally i’ve also found reference to ‘dandelion root coffee’, not something i’ve tried yet but judging by the roots stubbornness in a blender I would not advise putting it through your coffee grinder!

So here is my recipe, as always, give it a go and see what you think, play around with it if you like, then give me some feedback. This recipe will make a strong syrup which will then need to be watered down with soda 1:4.

Heat 1.5 litres of water in a pan, when boiling add:

Leave that little lot to simmer for 15-20 minutes, it will smell a lot like a health food shop, then strain through a tea towel, muslin isn’t really fine enough. Whilst the liquid is still hot you need to dissolve about 750g sugar. If you prefer is sweeter or ‘not-sweeter’ adjust the sugar. If you’re finding the drink a bit flavourless simply add more sugar, it accentuates the flavours of the roots and anise.

In the summer I mix it with plenty of ice and stir through borage flowers for the ultimate English soft drink! Enjoy.