Dirty Sodas (Strawberry Shortcake, Coconut Cream Pie, Blueberry Crisp)

Toast the unsweetened coconut flakes in a saucepan over medium heat, stirring frequently, until about one-third are dark golden brown and two-thirds are lighter golden brown. This should take approximately 2-3 minutes.

Add water and white sugar to the toasted coconut flakes in the saucepan. Stir to combine.

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat slightly to maintain a gentle simmer and cook for 20-25 minutes.

Remove the coconut syrup from the heat and let it cool on the stove for about 15 minutes.

Strain the coconut syrup through a fine-mesh sieve into a bowl, pressing out as much liquid as possible from the coconut flakes. Discard the solids.

Add coconut extract and a pinch of salt to the strained coconut syrup. Stir well to combine.

Let the coconut cream pie syrup cool completely, then transfer it to a smaller container and refrigerate until needed.

In a bowl, toss the fresh quartered strawberries with half of the white sugar (0.5 cup).

Cover the bowl and let the strawberries sit on the counter for 1 hour to macerate and draw out moisture.

Add water to the macerated strawberries and mix to loosen things up.

Transfer the strawberries and liquid to a saucepan. Add the remaining white sugar (0.5 cup).

Bring the strawberry mixture to a simmer over medium-high heat, stirring occasionally. Once simmering, reduce the heat to maintain a gentle, steady simmer and cook for 20 minutes.

About halfway through the simmering time, mash the fruit slightly with a potato masher to help extract more flavor.

Remove the strawberry syrup from the heat and let it cool down a bit.

Strain the strawberry syrup through a fine-mesh sieve into a bowl. For a thicker, sauce-like consistency, push some of the fruit through the sieve with a spoon.

Add vanilla extract, butter extract, almond extract, and a pinch of salt to the strained strawberry syrup. Stir well to combine.

Let the strawberry shortcake syrup cool completely, then transfer it to a container and refrigerate until needed.

Toast the rolled oats in a saucepan over medium heat, flipping or stirring, for a couple of minutes until they are nice and golden brown.

Add the chopped walnuts to the saucepan and toast for another 30 seconds until golden brown.

Pour in the blueberry juice, white sugar, and fresh blueberries. Add the cinnamon stick to the saucepan.

Bring the blueberry mixture to a simmer. Reduce the heat and let it simmer for about 20 minutes.

Remove the blueberry syrup from the heat and let it cool down a bit.

Strain the blueberry syrup through a fine-mesh sieve into a bowl, pressing out as much liquid as possible. Discard the solids (including the cinnamon stick).

Add butter extract, a pinch of salt, and a small squeeze of blue gel food coloring (optional, for color) to the strained blueberry syrup. Whisk well to combine.

Let the blueberry crisp syrup cool completely, then transfer it to a container and refrigerate until needed. It will thicken further when chilled.

Fill three glasses with ice.

Pour cream soda into each glass: approximately 6 oz (half a can) into the middle glass (for coconut), and approximately 3 oz (quarter can) into the left (strawberry) and right (blueberry) glasses.

Fill the left glass (strawberry) with strawberry flavored sparkling water, leaving some room at the top for syrup and cream.

Fill the middle glass (coconut) with plain sparkling water, leaving some room at the top for syrup and cream.

Fill the right glass (blueberry) with summer berry sparkling water, leaving some room at the top for syrup and cream.

Add about 3 tablespoons of the prepared strawberry shortcake syrup to the left glass.

Add about 3 tablespoons of the prepared coconut cream pie syrup to the middle glass.

Add about 3 tablespoons of the prepared blueberry crisp syrup to the right glass.

Stir each soda with a bar spoon to blend the syrups and sodas.

Add a splash of half-and-half to the top of each soda.

Pipe a generous dollop of whipped cream over the top of each soda.

Garnish the strawberry shortcake soda with freeze-dried strawberries.

Garnish the coconut cream pie soda with toasted coconut flakes.

Garnish the blueberry crisp soda with a sprinkle of grape-nuts.

Insert a straw into each dirty soda and enjoy!