Inkaterra Machu Picchu Pueblo Hotel Archive - Page 6 of 9 - GREEN TRAVEL BLOG

Tag: Inkaterra Machu Picchu Pueblo Hotel

Machu Picchu Peru – Future of a world wonder

Machu Picchu Peru – Future of a world wonder

You probably have heard of the Inca city of Machu Picchu in Peru. This famous wonder of the world is visited by over 1.7 million people every year. And those people leave their marks in nature. So what does the future of this attraction for…

Sustainable coffee: The stimulants in our Green Pearls® Hotels

Sustainable coffee: The stimulants in our Green Pearls® Hotels

Is a cup of coffee in the afternoon enough for you or are you not responsive at all before the first sip in the morning? No matter what type of coffee you are, our partner hotels have the right beans for you. And they always…

Diversity on the plate – Regional recipes from Cambodia and Peru

Diversity on the plate – Regional recipes from Cambodia and Peru

Do you know the situation that you go shopping and automatically always pick up the same food? We would like to inspire you with new ideas from the Green Pearls® partner hotels. Join us on a culinary journey to Cambodia and Peru. The Farmhouse Smiling Gecko and the Inkaterra Machu Pichu Pueblo Hotel have two delicious regional recipes. Enjoy cooking and bon appétit!

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Recycling of leftover food and waste avoidance

Recycling of leftover food and waste avoidance

Did you know that in Germany about 80 kg of food per person ends up in the trash every year? This puts a strain on the environment because resources are consumed both in production and disposal. The top priority is to avoid food waste. This…

Family holiday: sustainable fun for young and old

Family holiday: sustainable fun for young and old

Family holidays are opportunities for very special experiences and valuable time together. Spend time enjoying the freedom from daily obligations and appointments, explore the surroundings and have the chance to experience all kinds of exciting things.

 

So, what exactly is cream soda?

Cream soda mixed with vanilla ice cream by a soda jerk—historical photo
A soda jerk in Texas in 1920. IMAGE: Wikimedia Commons

Th drink originated in the United States. In the 1920s, soda bars were all the rage, and soda jerks would mix drinks fresh with soda water, milk, ice cream, or egg, depending on the customer’s preference.

Today, cream soda is usually a sweet, carbonated lemonade with vanilla flavoring (though it doesn’t contain milk or cream). In the U.S., it’s often golden brown, but in Japan, there are also pink and green varieties flavored with cotton candy or melon.

In German-speaking countries, cream soda is not a standard supermarket beverage. Instead, it is often only available as an imported product in U.S./U.K. or Asian sections. (Note: Mass-produced brands like A&W (U.S.) and Barr (U.K.) typically contain artificial flavors, colors, and corn syrup.

You’ll have the smallest ecological footprint if you use cream soda syrups that you carbonate or mix with sparkling water yourself.)

 

A glass of pink lemonade, garnished with a slice of lemon; in the background, other glasses containing similar drinks

Summer Smash Lemonade with Cream Soda and Berries

The SCHWARZWALD PANORAMA in Bad Herrenalb shared its recipe for this refreshing summer drink. A sophisticated flavor with berries, cream soda, and a pinch of salt and chili to finish it off!!
Course Drinks
Cuisine American
Servings 3

Ingredients
  

  • 200 g mixed berries e.g., raspberries, blueberries, strawberries
  • 100 ml lime juice freshly squeezed (about 2–3 limes)
  • 100 ml elderflower syrup  or agave syrup for natural sweetness
  • 150 ml mineral water fresh and bubbly
  • ice cubes
  • 2 tbsp mint leaves
  • lime slices for garnish
  • splash chili or ginger syrup for a little kick (optional)
  • sea salt

Instructions
 

  • Place the berries in a small bowl and mash them into a purée. Set a few whole berries aside for garnish.
  • Pour freshly squeezed lime juice into a glass or shaker and mix it well with either elderflower or agave syrup.
  • Hand-pluck the mint leaves and add them to the lime juice along with ice cubes. Then, shake or stir the mixture vigorously.
  • Fill the three serving glasses with the berry purée first, and then top them off with the lime-mint mixture.
  • Now, carefully stir in the sparkling mineral water and cream soda.
  • Here's an optional tip from the hotel bartender: "If you like it spicy, add a splash of chili or ginger syrup. It gives the lemonade a cool kick that perfectly balances the fruity sweetness."
  • Garnish & Serve: Garnish with fresh berries, lime slices, and mint leaves. Sprinkle a pinch of sea salt on top for an added kick that perfectly rounds out the flavor and enhances the fruitiness.
Keyword Mocktail