Active Time

　　5 minutes

　　Total Time

　　5 minutes

　　A mostly forgotten but absolutely delightful historical (very) low-ABV treat, the Japanese Thirst Killer can be traced back to the 1915 edition of the Dispenser Formulary Soda Water Guide. One of several books published around the early twentieth century that focused on the wares of the classic soda fountain, the volume collects over two thousand recipes for syrups, shakes, mixed drinks, and acid phosphates.

　　This last category is due for a comeback along with its namesake ingredient. A shelf-stable souring agent, acid phosphate allowed soda jerks the tartness of lemons or limes without the prep, mess, and spoilage (and without the added flavors citrus fruit brings to the table). Today it is widely available again from the folks at Extinct Chemicals and with it so is this family of fizzy drinks.

　　The Japanese Thirst Killer combines orgeat (an almond syrup used at soda fountains and bars, as well as in French desserts), grape juice, and Angostura bitters for a unique soda with a surprising flavor profile that’s right at home among today’s high-end cocktails. (Classic cocktail fans might note the similarities with the similarly named Japanese Cocktail; every time the country is named in the 1915 Dispenser Formulary, it’s in a recipe flavored with nuts, including almonds, pistachios, and walnuts.)

　　Historically, phosphates were served without ice, but drinkers looking for a slightly more modern and frostier version might follow the example of Philadelphia’s Franklin Fountain, where the phosphate has graced the Edwardian-inspired soda fountain and ice cream shop’s menu for over a decade. 

　　Since only the Angostura here has alcohol, this drink winds up with around the same ABV as a non-alcoholic beer. For a modern variation on this old-school phosphate, click through for the Bushwick Thirst Killer. Looking for more options for non-drinkers? Check out our full collection of non-alcoholic drinks →

　　

Ingredients

Makes 1

　　3 oz. grape juice

　　¾ oz. orgeat

　　1 tsp. acid phosphate

　　2 dashes Angostura bitters

　　2 oz. club soda, plus more to taste

　　Pineapple slice (for serving; optional)

　　

Step 1

Add 3 oz. grape juice, ¾ oz. orgeat, 1 tsp. acid phosphate, and 2 dashes Angostura bitters to a cocktail shaker and fill with ice; seal shaker and shake until chilled, about 5 seconds. 

　　

Step 2

Add 2 oz. club soda to the bottom of an ice-filled Collins glass. Strain grape juice mix into glass, then top with additional club soda to taste. Stir with a long bar spoon several times to integrate. Garnish with a pineapple slice if desired.