July 11, 2013

Tiger's Blood Italian Sodas

Cool down on a hot summer day with this delectable drink.  Simple syrup flavored with fresh strawberries and coconut extract is mixed with club soda, ice, half and half then it's topped with coconut flavored whipped cream and crunchy toasted coconut. This drink is sweet, refreshing, and full of summer flavor.

If people knew how simple it was to make flavored syrups, we'd probably all run Torani out of business in a split second. I wouldn't wish that on any company.

If you would rather use store bought syrup in this recipe you can either buy a tiger's blood syrup, or you can mix strawberry flavored syrup with coconut syrup. To get a Tiger's blood flavor you want roughly 60% strawberry syrup and 40% coconut syrup.

Tiger's Blood Italian Sodas | www.the-taste-tester.com

Let me tell you though, on the day that I first made these I had just gotten back from a five mile walk in 95 degree weather. That's really hot for little ol' Rexburg, and it was definitely not the best idea I have ever had. It was so nice to come home to such a refreshing drink.

Tiger's Blood Italian Sodas | www.the-taste-tester.com

Tiger's Blood Italian Sodas | www.the-taste-tester.com

Tiger's Blood Italian Sodas

Recipe Source: © Amanda Jenks

For the syrup:

1 cup sugar
1 cup water
3/4 cup fresh strawberry puree
1 teaspoon coconut extract *I used a Coconut Bakery Emulsion

Combine the sugar, water, and strawberry puree in a small saucepan over medium high heat. Bring to a boil stirring constantly, then reduce to a simmer. Let simmer for 10-15 additional minutes stirring occasionally. The syrup will thicken slightly. Remove from the heat and add the coconut extract. Strain through a fine mesh sieve into a bowl. Let cool to room temperature before pouring into a container and transferring to the fridge to cool completely.

For the coconut whipped cream:

1 cup whipping cream
1/4 cup powdered sugar
1/4 teaspoon coconut extract or coconut bakery emulsion

With an electric hand mixer, whip the cream on high until it just barely reaches soft peaks. Add the sugar and coconut extract. Continue to whip until stiff peaks are acquired. Store in the refrigerator until ready to use. I wouldn't make this whipped cream more than 4 hours before use.

For assembly:

1/2 cup coconut, toasted *I use the pan toasting method, I think it is easier. I used sweetened coconut, but unsweetened may also be used
2 liters club soda, chilled
1/4 cup half and half

To assemble the italian sodas, measure three tablespoons of simple syrup into the glass. Next pour in about 1/2-3/4 cup club soda stirring and tasting to make sure they are as sweet as you want them to be. Remember that a few ice cubes will water the flavor down slightly. Next add 1/2 a tablespoon half & half and 4-5 ice cubes. Top with about 2 tablespoons coconut whipped cream and 1 tablespoon toasted coconut.

The simple syrup recipe above was inspired by Annie's Eats. She has a ton of fabulous flavored syrup recipes here and here.

Recipe Yield: 4 (2 cup) servings
Recipe Source: an Amanda Jenks original


  1. I've never heard of this drink; it looks yummy! Did you know you could just whip cold, coconut milk to make coconut whip cream? No need for heavy cream, and it is dairy free!

    1. I almost did them dairy free with coconut whipped cream! I ended up doing heavy cream because I already had it on hand :)


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