Soda Club Flavor of the Week ...

This week’s flavor Orange & Mango. Okay so I’m not strict about when the ‘week’ actually begins or ends. I figured it was time for a flavor change.

Allison really likes Orange & Mango. I’m not the biggest fan of the two fruit mixes. I like Orange and I like Grape but not really either of them mixed with another flavor. That is my personal preference.

Orange & Mango is featured in many recipes for The Soda Club. Like these:

Cranberry Orange Holiday Fizz
Submitted by Denise G. of Chicago

• 1 liter Soda-Club Cranberry-Raspberry soda
• 1 liter Soda-Club Orange-Mango soda
• 2 cups cranberry juice
• 2 cups gin or orange vodka (optional)
• 2 cups frozen whole cranberries
• 2 oranges, sliced

• Add all ingredients to a large punch bowl
• To keep punch cold throughout the evening, replenish frozen cranberries (they act as miniature ice cubes) or make an ice ring by freezing water, cranberries and oranges in a gelatin mold and let it float in the punch.

Red Sangria

• 1 liter of Soda-Club Orange-Mango soda
• 1 bottle of rioja or other red Spanish table wine
• 1/2 cup of sugar
• 1 cup of Spanish brandy
• Lemon, lime, orange, strawberries

• Cut fruit into bite-sized pieces and mix with brandy and sugar in a medium bowl. Allow to macerate for several hours or overnight.
• Just before serving, combine fruit mixture, wine and Orange-Mango soda in a large glass pitcher.
• Stir with a wooden spoon and pour into wine glasses to serve, being sure to include bits of fruit in each glass. 
• Makes 8-10 servings.

Parrothead

• 6 oz. Soda-Club Orange-Mango
• 2 oz. Coconut rum

• Pour rum over ice and add Orange-Mango soda
• Stir gently to mix
• Garnish with a wedge of pineapple or a slice of mango
• For variety, try using mango or pineapple flavored rum

Hawaiian Chicken (serves 6)
Submitted by Don S. of CA.

• 6-8 chicken breasts (or 6-10 of your favorite pieces)
• 2-4 cups of Soda-Club Orange-Mango soda

• Place chicken in non-reactive bowl and pour soda over to cover
• Allow to marinate overnight
• Grill over medium-high heat until cooked through (internal temperature should register 165F.)
• Hint from the chef: Marinated meat cooks faster than non-marinated meat so you should adjust your cooking time accordingly.