The name of the lemonades of the USSR. Soviet lemonade, it's the most delicious

Original taken from dubikvit in On the waves of our memory! Drinks of our childhood

This post will focus on the soft drinks of our childhood. What we drank, where and how.


My childhood is strongly associated with two drinks - lemonade when I was older and apple-grape juice when I was very young.
Today we go to the supermarket, where before our eyes there are endless shelves with all kinds of juices, drinks - carbonated and still, iced teas and concentrates, cola and sprite in cans, dozens of types of mineralized and table water. Tolya case in the mid-80s, which I remember with such nostalgia.



Almost every Soviet family in the middle of summer began to prepare for the winter. The epic of conservation traditionally began with preserves, jams, juices and compotes. In dachas, in villages or city apartments, on Saturday and Sunday afternoons and in the evenings, huge pots of syrups, compote boiled, or freshly squeezed apple or plum juice. Two and three-liter jars with cherry, apricot, apple and pear compotes hid in pantries until winter. In winter it will delicious drink, and fruit from a jar - a favorite dessert for family table. After all, there was no real alternative. In addition to its own compote, it could be juice in the same three-liter jar from a grocery store, brewed Krasnodar tea, or dried fruit compote brewed by the hostess. Uzvar in other words.

In grocery stores, Juice-Water stores, as well as Vegetable-Fruit stores, as a rule, you could always buy juices in three-liter jars - tomato, apple, plum, pear, apricot and, of course, birch.

But any person could always skip a glass of his favorite juice right in the store - remember, there were such departments? There were either just open jars, or special inverted cones with a tap, where juice was poured from the jars, and a big woman in a white coat and cap poured juice into a glass for you. And there was always a glass with salt and a teaspoon. It is for tomato juice.. And after all, there was a queue for various juices ... Small, but standing ..

An alternative to juice on tap was, of course, soda. The street trade in soft drinks in the USSR has not changed for decades. Actually, there were 2 formats - manual and automatic. In the mid-70s, an approximate parity was established between these two forms, and each had its pros and cons.

It is interesting that a glass of "clean" both at the seller and in the machine cost the same - one kopeck, but the glass of water with syrup at the seller was a whole penny more expensive - as much as four kopecks. True, they poured a little more syrup. In addition, for 7 kopecks you could drink a delicious drink "with double syrup". Another advantage of the manual mode was the absence of problems with the exchange and surrender.

Automatic gas water had its undeniable advantages.

The most important of them was the ability to use instead of a coin a round “stamping” of a similar size and weight to a “three-ruble note”.

It was possible to deceive the machine by dropping a “three-ruble note” into the coin acceptor on a thread threaded through a hole specially drilled for this.

In addition, if you hit the machine in a certain place, then sometimes the machine could "return" other people's coins, which was a great success...

However, it was not a one-sided game. Often the machine "ate" the money, without giving out a drop of life-giving moisture in return.

Sometimes the machine ran out of syrup, and then for three kopecks he vilely poured "clean" water.

In addition to juices for bottling and vending machines, of course, everyone remembers barrels of kvass.

In the summer months, they stood in residential and working areas, under shops and grocery stores - yellow barrel trailers on large wheels. With obligatory fat aunt in a dirty dressing gown.

She was sitting on a chair, pouring kvass from the end of a barrel. There was also a washing cartridge for glasses and glasses. And on the left side of the workspace there were certainly crumpled wet rubles and three rubles, which were used to pay for a drink. And a plate of change.

Kvass could be bought in a glass or a half-liter glass with a handle. And of course, many came there with cans, thermoses, or just three-liter jars. How many cans of kvass I dragged hot summer days home...

In the school or work cafeteria, you were offered either warm tea from a huge pot, or one of several types of juice, or dried fruit compote during the winter months. No bags or bottles of juice that are now familiar. Cup, often chipped, and more often just a glass

By the way, many Soviet housewives made their own unique drink - homemade kvass.

There were two main methods of preparation - using kvass yeast and black bread - using the same technology as natural kvass.

And the second - kvass from the so-called kombucha. When water was poured into the jar, a little sugar was added and weak tea leaves were constantly added (usually leftovers from teapot- hello to tea bags), and crap in the form of a jellyfish floated on top, gradually increasing in size. The taste of the drink really resembled kvass in some way. The mushroom that swam gradually grew, then part of it got off and was passed on to friends or relatives with the words - "so chic kvass turns out .." The most important thing was not to forget to cover the jar with gauze, because if this was not done, thousands of unpleasant flies would immediately start Drosophila, who apparently were very attracted to the fermentation process.

And of course, I can’t help but write about the favorite drinks of the children of that time - lemonade. By lemonade we understood any carbonated sweet drink in a bottle with a metal stopper.

There were a lot of names. They were sold in light, light or dark green glass bottles. They had two labels - the main rectangular in the lower part and a recumbent crescent-label on the neck. And of course, a metal cork. Which could be opened either with a bottle opener, or on any protruding metal part with a straight edge anywhere. The upper handlebar nut on a bicycle was used very effectively for this purpose).

The coolest drink was of course Pepsi-Cola.

In large cities, she was not something surprising, but residents of small towns, and especially villages, rarely saw her. I was always very happy when my father was going on a business trip to Kyiv or Moscow - after all, he always brought five or even more bottles of Pepsi-Cola from there. We opened one for everyone - 0.33 liter, poured into cups and savored ... Saving the rest for tomorrow ....

It was very cool to bring Pepsi-Cola with me to my grandmother in the village. It was real currency. For a bottle of Pepsi-Cola, you could exchange a cool shot slingshot. Or a bamboo fishing rod with a feather float and a hardened hook. Or three bottles of regular selpo lemonade. And half a kilo of candy "barberry" in the appendage.

A real breakthrough, a truly knockout blow to lemonade, was the appearance in the 80th year orange drink- Fanta!

Perhaps, for the sake of this, it was worth holding the Olympics in Moscow. Finnish servelat and salami in an outlandish vacuum packed, and most importantly - Fanta, were the most coveted Olympic awards for all residents and guests of the capital.

Of course, the fact that the orange has always been exotic in the USSR also played a role here. Not that there was a terrible shortage, from time to time you could buy delicious orange balls, but orange juice was not common, and soft drinks based on orange juice Same. Therefore, explosive orange flavor Fanta instantly made me forget about all the drinks that had hitherto been considered quite tasty). Even the wonderful Pepsi-Cola had to give way to Olympus to the magnificent Fante!))

And there were also Georgian lemonades. Arad, Tbilisi, Bakhmaro, Isindi

Here we must also recall home-made lemonades, which we made using household siphons and gas cartridges

It looked something like this: In order to get soda, it was necessary to pour water into the siphon (preferably with syrup or jam) and screw a gas canister into a special connector. When screwed in, a primer was pierced at the can and gas was released from it into the siphon. And if you then press the lever, then carbonated water "flies" out of the siphon under pressure.
At that time, siphon cartridges could be exchanged for a fee. You bring a set of used cartridges (10 pieces and always in a cardboard box), pay extra money and get 10 refilled cartridges in a cardboard box. After that, you can pamper yourself with sparkling water 10 more times.

How about milkshakes?

They were made either in a cafe on powerful mixers

or at home with the help of household mixers, although the foam then turned out much less

But still, carbonated drinks were more beloved - Lemonade, Citro, Cream-Soda, Pinocchio, Sayans, Baikal, Tarragon and many others ...

Text and photo taken in part from aquatek_philips in the post Remembering the USSR. Beverages

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Yards of our childhood	Soviet stationery	"Archive of popular music" from the company "Melody"	Imported vinyl in the USSR

I must say right away that it is difficult to repeat at home industrial technology. Therefore, below I will tell you how to prepare a syrup from fresh tarragon, which, in taste and aroma, will remind everyone famous drink"Tarragon", especially if you dilute it with sparkling water. green tint can also be obtained using only natural ingredients.

I reviewed a lot of different information, and interestingly, home cooks always ask first: how to get exactly a bright green drink - the same as the Soviet one was once. I don’t know why they do this, but personally I don’t have nostalgia in this regard :)

The Soviet drink "Tarhun" was green, because the technology of its preparation allowed the use of not one, but even two dyes at the same time. Someone's general statements that "before everything was natural, without dyes and preservatives" have no basis: in the Soviet Food Industry different substances were used.

By the way, in addition to the Tarragon drink, there was also Tarragon, which, according to the standards, could have ... a colorless shade, and as aromatic additive vanillin was used in these sodas.

Instructions for recipes from Soviet collections (official "Collection of recipes for soft drinks, kvass and drinks from grain raw materials and commercial syrups". M., 1983).

I have already said that in recipes, for example, Soviet waffles and cookies could have ingredients unknown to the consumer (see). Let's see the drink recipes.

The official "Collection of recipes for soft drinks, kvass and drinks from grain raw materials and commercial syrups". M., 1983. The date of introduction is January 1, 1984. The names of dyes and the permissible shade of drinks are highlighted by me.

Drink "Tarragon".

Dye tartrazine still used in the food industry different countries as food additive E 102, indigo carmine known as food additive E 132.

Drink "Tarhunovy"

The basis of such drinks is an alcoholic infusion of tarragon. Let's see how he prepared. I will show only fragments of some pages, because it is pointless and merciless to quote it completely :) Those who wish can find and familiarize themselves with the relevant publications.

"Compilation technological instructions, rules, guidelines and regulatory materials for the non-alcoholic industry". Volume 2, edition 5th. M., 1991.

Etc. etc. Personally, I don't feel like messing around with alcoholic extracts yet, because the homemade syrup option suits me and my family quite well.

By the way, about syrups. Not so long ago in LiveJournal, I met consumers complaining about the labels of modern "lemonades". In particular, bewilderment was expressed why the word "syrup" was not indicated on the label of a certain modern drink "Golden Key". Like, the flavors are indicated, but it is not clear what the syrup is made from.

In production soft drinks sugar syrup is prepared differently than on home kitchen. It is prepared according to a certain technology and is only a semi-finished product. On its basis, blends of drinks and commercial syrups are then prepared. In blend (blend syrup) except sugar syrup may include fruit and berry extracts, juices, wines, lemon acid, color, dyes, aromatic essences and infusions.

There is also such a thing as invert syrup. All cooking technologies, up to the design of labels, are prescribed in the relevant documentation.

Here is the recipe for the Soviet drink, from which, apparently, the producers of the modern "Golden Key" took an example.

Photo from the Internet

Drink "Pinocchio".

Is there a word "syrup" here? It is not found on the labels of either Soviet drinks or modern ones. As they say, learn the mathematical part :) It is a pity that not all cooks want to do this, although such science would greatly help them themselves.

By the way, well about some modern drinks like "Tarhun" was told in one of the issues " Test purchase"(Issue dated 06/17/2014; see video).

And let me show you what delicious food was prepared from soviet drink "Baikal", from which it creaked on the teeth :)

Photo from the Internet

Recipe from the aforementioned official collection.

This drink had sophisticated technology cooking! Aromatic part "A", extractive part "B", etc. I won't even try to retell it. By the way, several more drinks were prepared according to the exemplary technology, but with different ingredients.

And also in the collection: "Duchesse", "Cream-soda" and actually "Lemonade" - popular and loved by everyone.

Photo from the Internet

Recipe from the aforementioned official collection.

Photo from the Internet

Recipe from the aforementioned official collection.

Photo from the Internet

Recipe from the aforementioned official collection.

Labels for the same drink could be different for all Soviet enterprises, but the recipes had the same basis.

Last year I told you how to cook lavender syrup(cm. ).

At the start of this summer season I told you how to cook at home elderflower syrup(cm. ). My syrup, diluted with sparkling water, is very similar to the same "Pinocchio": "Like lemonade in childhood" - reviews of home consumers :)

We find raw materials, apply a certain amount of effort and get an excellent semi-finished product for cooking all kinds of desserts and summer refreshing drinks!

This year I finally made

TARROW SYRUP
A simple option without a long insistence

My proportions: for 1 liter of water - a small bunch of fresh tarragon (leaves without stems), 300 g of sugar, juice of 1 lemon.

Cooking: boil water with sugar, then add crushed fresh leaves of tarragon (tarragon) and boil for another 10 minutes. Then add lemon juice, boil again. Remove from heat and set aside for a couple of hours. After that, warm up and filter.

Such tarragon syrup has a greenish-marsh hue, and its taste and aroma, especially when diluted with sparkling water, are “like those of the Soviet Tarragon,” the same consumers said :)

It is also possible to cook bright green homemade Tarragon, many cooks have already prepared it :) And I cooked it, but so far only in the form regular drink, without preparation of syrup - with fresh leaves, with dried, with the addition of other herbs. I'll tell you about it tomorrow.

The article was prepared for mine, but I will take the tarragon syrup to Yulia, on

"- a drink whose name has become a household name. And by right. After all, its history dates back to antiquity.
The history of lemonade as a soft drink dates back to 500-600 BC. e. Since then, lemon sherbets have been known. However, back then drinks weren't carbonated yet.

And for the first time, a lemon drink became carbonated thanks to the cupbearer of King Louis I. Legend has it that the court cupbearer, presenting the monarch a glass of noble wine, mixed up kegs with wine and juice. Found on the way to royal table terrible mistake, the butler added mineral water to the juice and, mentally saying goodbye to the white light, served new drink King Louis I. A bold experiment thereby gave the royal table a drink that outwardly very reminiscent of a lung a sparkling wine. Filling a glass with this wonderful thin drink was accompanied by a bewitching sound, reminiscent of the sound of the sea surf or a magnificent waterfall ... In all likelihood, it was these facts that inspired the unlucky butler and the king’s surprised question: “What is this?” He answered without hesitation: “Schorle Your Majesty. His Majesty clearly liked the drink, and since then Schorle has been called the “royal lemonade”.

In France in the 17th century, lemonade was still made from water and lemon juice or lemon tincture but adding sugar. Often the basis for lemonade was mineral water, which was brought from healing springs. But allow yourself this option lemon drink only representatives of the aristocracy could. Almost simultaneously with France, lemonade appeared in Italy. There were much more lemon trees in this country, and they loved to diversify lemonade with various ingredients - tinctures from herbs and other fruits.

Drinks began to be artificially carbonated after the English scientist Joseph Priestley first succeeded in dissolving water in 1767. carbon dioxide in water. He designed a saturator - an apparatus that allowed using a pump to saturate water with carbon dioxide bubbles. This is how the world's first carbonated water appeared.

The next drink I want to remember is Citro. This is by far my favorite soft drink ever.
There is a version that Citro came to Russia after the war of 1812, and that the name of the drink comes from the word "citron" - "lemon".
In the USSR, the drink became popular due to the rumor that "real Citro" is served only in closed special buffets and at the Bolshoi Theater. With the emergence of such a myth, it is not surprising that some citizens went to the Bolshoi Theater to drink a glass of Citro.
The production technology of citro was kept a strict secret, and even today it has remained without significant changes. To make a soda, you will need ingredients such as sugar, sparkling water, vanillin, citric acid, fruit or citrus syrup, various nutritional supplements, dyes, stabilizers and natural preservatives.

If the drink is prepared according to all the rules, then it can bring the human body significant benefit. The fact is that the unique vitamin and mineral composition of the feedstock is preserved in the soda. Of particular value, among the whole variety of elements, minerals (calcium, iron, fluorine, magnesium), as well as vitamin C, are of particular value to us.

Another sweet pop from childhood - "Cream Soda"
Cream soda was invented almost a century and a half ago. The invention is attributed to the doctor's student Mitrofan Lagidze. And already in the Soviet Union, this drink became widespread thanks to Stalin, who was very fond of savoring this dessert water.
"Cream Soda" - one of the first fizzy drinks, which began to be prepared on the basis of soda (carbonated) water, invented at the end of the 18th century, and beaten egg whites, hence the word "cream" in the name of the drink. Unlike lemonade, in which the primary is lemon base, and the carbonated component came with time, and historically is not mandatory, in "Cream-Soda" the flavor component and sparkling water are necessary and mandatory components.

Having mentioned Mitrofan Lagidze, it is simply necessary to recall another drink popular in those years - "Tarhun"
To find out the history of the creation of the original Tarragon drink, you need to travel a couple of centuries back to Georgia. Here, in 1889, a young pharmacist and inventor Mitrofan Lagidze first prepared a drink based on carbonated water and natural essence from plant materials. The main focus in sweet soda was placed on tarragon grass, quite a popular plant with spicy aroma. In the common people, this herb is simply called tarragon, it was he who gave the name to the world-famous drink in the aftermath.

Even before World War I original drink The tarragon brought entrepreneur Lagidze many awards and prizes of international importance. However, in the Soviet Union, the Tarragon drink became popular only years later - mass production delicious soda began only in 1981. An experimental batch of the drink, bottled in glass bottles with a volume of 0.33 l, was put up for sale in the Main Botanical Garden of the USSR Academy of Sciences and enthusiastically received by visitors. A couple of years later, in 1983, the secret recipe for the Tarragon drink was handed over to all enterprises involved in the production and sale of soft drinks on the territory of the Union republics. Since then, soda has become available to all residents of the USSR.

Sparkling water "Pinocchio" - the most common non-alcoholic soft drink in USSR
Drink "Pinocchio" has never been a scarce commodity. Pinocchio was produced in all Soviet republics using a single technology.
Not used in beverage production artificial dyes and preservatives. The real Pinocchio had a shelf life of no more than seven days. At the bottom of the bottle, a natural sediment could fall out.
Soda was bottled in glass bottles with a capacity of 0.5 liters. bottle clogged tin lid. On the semicircular label glued to the top of the bottle, the fairy-tale character Pinocchio was depicted.
Pinocchio had a transparent golden color, pleasant sweetish-tart taste, characteristic effervescent qualities. The drink cost 10 kopecks, excluding the price of glass containers.

In 1973, the Baikal drink was created as a competitive analogue of Cola.
It was probably the most popular and rather scarce carbonated drink in the late 70s - early 80s of the last century.
Massively, he began to be sold before the Moscow Olympics-80. The drink almost immediately gained wild popularity. The composition of "Baikal" favorably distinguished the drink from Western analogues: in addition to traditional water, sugar, citric acid, an extract of St. John's wort, licorice root and eleutherococcus was added to it. And essential oils: eucalyptus, lemon, laurel and fir.

Of course, this is not all the lemonades of those years. There were also Saiyans.

It will focus on soft drinks of that time. What we drank, where and how.

My childhood is strongly associated with two drinks - lemonade when I was older and grape apple juice when I was very young.
Remember - such a small jar (standard mayonnaise at that time), closed with a shiny metal lid with a golden liquid inside. But the most fascinating for me in this jar was the label - long - in full turn, a white label with a triangle bunch of grapes and a fox.
I called this juice - juice with a fox cub, answering my mother's question what should I buy at the grocery store.
In vain I surfed for several days on the Internet - I never found a photo of this jar or at least a label (maybe one of you reading me has one - I will be grateful).

Times have changed. Today we go to the supermarket, where before our eyes there are endless shelves with all kinds of juices, drinks - carbonated and still, iced teas and concentrates, cola and sprite in cans, dozens of types of mineralized and table water. Tolya case in the mid-80s, which I remember with such nostalgia.

Almost every Soviet family in the middle of summer began to prepare for the winter. The epic of conservation traditionally began with preserves, jams, juices and compotes. In dachas, in villages or city apartments, on Saturday and Sunday afternoons and evenings, huge pots of syrups, compote boiled, or freshly squeezed apple or plum juice was sterilized. Two and three-liter jars with cherry, apricot, apple and pear compotes were hidden in pantries until winter.
In winter, it will be a delicious drink, and fruit from a jar will be a favorite dessert at the family table. After all, there was no real alternative. In addition to its own compote, it could be juice in the same three-liter jar from a grocery store, brewed Krasnodar tea, or dried fruit compote brewed by the hostess. Uzvar in other words.
For this house, there were always stocks of dry apples, pears, and sometimes even apricots (yes, what we now buy under the name dried apricots). My grandmother dried all these fruits on huge plywood boards in her yard, after cutting the fallen apples and pears into slices, and breaking the apricots in half and removing the stone. The same fruits often in winter we just loved to chew, sitting in front of the TV.
In grocery stores, Juice-Water stores, as well as Vegetable-Fruit stores, as a rule, you could always buy juices in three-liter jars - tomato, apple, plum, pear, apricot and, of course, birch. But any person could always skip a glass of his favorite juice right in the store - remember, there were such departments? There were either just open jars, or special inverted cones with a tap, where juice was poured from the jars, and a big woman in a white coat and cap poured juice into a glass for you. And there was always a glass with salt and a teaspoon. This is for tomato juice .. And after all, there was a queue for various juices ... Small, but standing ..

An alternative to juice on tap was, of course, an automatic machine. No, not coffee, as it is now, but a soda machine. I still remember the old - red machine guns. Later - by the mid-80s, there were mostly blue machine guns. 1 kopeck was worth a glass of just sparkling water, 3 - with syrups. It was necessary to drink from a faceted glass, which was rinsed next to the filling siphon in a special pressure singing cartridge. And everyone drank in turn from one glass. And sometimes the washer didn't work. It didn't stop a lot of people anyway.
As boys, we managed to make metal snags instead of three kopecks, or drilled a hole in a coin, tied it to a strong fishing line and tried to deceive the machine by pulling the coin back through the coin acceptor. Luck did not always smile on us. When our family went to rest by the sea (at that time I had not yet lived in Sevastopol), my father began to collect 3-kopeck coins ahead of time, because. in the south, it was very problematic to exchange them and you had to stand in line for an exchange.


Old cars. On the left side there is a drink supply siphon, on the right side there is a washing cartridge.


This is already from the last series of machine guns that I remember from the USSR

In addition to juices for bottling and vending machines, of course, everyone remembers barrels of kvass. In the summer months, they stood in residential and working areas, under shops and grocery stores - yellow barrel trailers on large wheels. With obligatory fat aunt in a dirty dressing gown. She was sitting on a chair, pouring kvass from the end of a barrel. There was also a washing cartridge for glasses and glasses. And on the left side of the workspace there were certainly crumpled wet rubles and three rubles, which were used to pay for a drink. And a plate of change. Kvass could be bought in a glass or a half-liter glass with a handle. And of course, many came there with cans, thermoses or just three-liter jars. How many cans of kvass I dragged home on hot summer days ...

In the school or work cafeteria, you were offered either warm tea from a huge pot, or one of several types of juice, or dried fruit compote during the winter months. No bags or bottles of juice that are now familiar. Cup, often chipped, and more often just a glass

By the way, many Soviet housewives made their own unique drink - homemade kvass. There were two main methods of preparation - using kvass yeast and black bread - using the same technology as natural kvass. And the second - kvass from the so-called kombucha. When water was poured into the jar, a little sugar was added and weak tea leaves were constantly added (usually leftovers from the teapot - hello to tea bags), and crap in the form of a jellyfish floated on top, gradually increasing in size. The taste of the drink really resembled kvass in some way. The mushroom that swam gradually grew, then part of it got off and was passed on to friends or relatives with the words - "such a chic kvass is obtained .."

The most important thing was not to forget to cover the jar with gauze, because if this was not done, thousands of unpleasant fruit flies would immediately appear, which were apparently very attracted to the fermentation process.

And of course, I can’t help but write about the favorite drinks of the children of that time - lemonade. By lemonade, we meant any carbonated sweet drink in a bottle with a metal stopper. There were a lot of names. They were sold in light, light or dark green glass bottles. They had two labels - the main rectangular in the lower part and a recumbent crescent-label on the neck. And of course, a metal cork. Which could be opened either with a bottle opener, or on any protruding metal part with a straight edge anywhere. The upper handlebar nut on a bicycle was used very effectively for this purpose).
The coolest drink was of course Pepsi-Cola. In large cities, she was not something surprising, but residents of small towns, and especially villages, rarely saw her. I was always very happy when my father was going on a business trip to Kyiv or Moscow - after all, he always brought five or even more bottles of Pepsi-Cola from there. We opened one for everyone - 0.33 liter, poured into cups and savored ... Saving the rest for tomorrow ....

It was very cool to bring Pepsi-Cola with me to my grandmother in the village. It was real currency. For a bottle of Pepsi-Cola, you could exchange a cool shot slingshot. Or a bamboo fishing rod with a feather float and a hardened hook. Or three bottles of regular selpo lemonade. And half a kilo of candy "barberry" in the appendage.

But still, other carbonated drinks were more familiar - Lemonade, Citro, Cream Soda, Pinocchio, Sayany, Baikal, Tarragon and many others ...

These are the main lemonade "brands" of the time. Many others can be judged from the labels below.
Enjoy.
Be nostalgic.

Addition from the staff correspondent from Rostov-on-Don oskanov .
I will add about Georgian lemonades

Arad. A drink strongly reminiscent of Fanta, but similar in color to a solution of furacilin

Bakhmaro. With some coffee-herbal taste. I liked

Isindi. Also a herbal drink, like the Russian "Baikal" and "Sayan". It was also a very soulful drink.

Wild berry. It had a strawberry flavor.
And another interesting story - when the Pepsi-Cola plant was launched in Novorossiysk, Eduard Shevardnadze was present at the grand opening. When the first bottle came off the assembly line, it was uncorked and the first glass was poured to the distinguished guest. Eduard Amvrosevich took a long sip, closed his eyes dreamily and, with the air of an expert, released a compliment that was rather dubious from the point of view of Pepsi Co. employees: - Yes, after all, what good drink- "Pepsi-Cola"! .. Almost like "Coca-Cola"!

Lemonade was the favorite drink of most Soviet boys. The name of this drink became a household name in the Soviet Union. In this article, we will recall those carbonated drinks familiar from childhood that we loved so much.

There is a version that this drink came to Russia after the war of 1812, and it owes its name to the word "citron" - "lemon". There was even a rumor in the Soviet Union that the "real" Citro was served only in closed buffets and at the Bolshoi Theater. This made him very popular. And many citizens, even specifically for the sake of a glass of "real" Citro, bought tickets to the Bolshoi Theater.

To make lemonade, you will need ingredients such as sugar, sparkling water, vanillin, citric acid, fruit or citrus syrup, various food additives, dyes, stabilizers and natural preservatives. But the full recipe for making Citro has always been a closely guarded secret.

The invention of this drink is usually attributed to the student of the doctor Mitrofan Lagidze. Well, in the days of the USSR, this drink became popular thanks to the special love of Comrade Stalin himself for him.

"Cream-Soda" is one of the first fizzy drinks that began to be prepared on the basis of soda (carbonated) water, invented at the end of the 18th century, and beaten egg whites. This is where the word "cream" in the name of the drink comes from. The differences from lemonade are that in the first, the carbonated component came only with time and is not strictly required. Whereas in "Cream-Soda" the flavor component and carbonated water are necessary and obligatory components.

This drink was born in Georgia in 1889. It was then that the young pharmacist and inventor Mitrofan Lagidze (yes, the same one) first prepared a drink based on carbonated water and natural essence from plant materials. The main flavor component was tarragon grass, which was popularly called tarragon. She gave the name to the world-famous drink.

In the Soviet Union, mass production of tarragon began only in 1981. An experimental batch of the drink, poured into 0.33 l glass bottles, was put up for sale in the Main Botanical Garden of the USSR Academy of Sciences and enthusiastically received by visitors. A couple of years later, in 1983, the secret recipe for the Tarragon drink was handed over to all enterprises involved in the production and sale of soft drinks on the territory of the Union republics. Since then, soda has become available to all residents of the USSR.

Drink "Pinocchio" has always been a mass and popular product. It was produced in all Soviet republics using a single technology. In the production of the drink, no artificial colors and preservatives were used. The real Pinocchio had a shelf life of no more than seven days. At the bottom of the bottle, a natural sediment could fall out. "Pinocchio" had a transparent golden color, a pleasant sweetish-tart taste, characteristic effervescent qualities. It cost only 10 kopecks, excluding containers.