Acid Phosphate

For over 70 years, “phosphated soda” ruled the soda fountain, and then in the late 1930s, the Phosphate disappeared. Fifty years later, Acid Phosphate, the ingredient that made the phosphate unique, has returned.

The tongue-tingling sensation and dry tart flavour make Acid Phosphate distinct from other soda acids, like citric acid.

Acid Phosphate is more than just diluted phosphoric acid. It’s a partially neutralized solution made with salts of calcium, magnesium, and potassium. The solution has a pH of 2.0 or about the same as freshly squeezed lime juice.

Some of the most popular soda fountain drinks included Cherry Phosphate and Chocolate Phosphate. At the same time, the local saloon touted the Angostura Phosphate as the perfect remedy for the previous days’ excesses. There are hundreds of phosphate-style drinks that haven’t been tested for decades, waiting to be rediscovered.

Acid Phosphate can be used in cocktails to enhance the sour character. Because most cocktails use lemon or lime juice to balance sweetness, there is a tendency for many drinks to taste similar because of the fruity character of the citrus juice. Acid Phosphate is a perfect way to change the character of a drink.