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Jed Portman is a food journalist who has written articles about Southern cuisine and culture for Serious Eats. He is the founder and editor of Midwesterner, a newsletter about food. He was also the Assistant Editor, Food, for Garden & Gun magazine from 2012 - 2017.
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Updated August 09, 2018
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When is a soft drink no longer a soft drink? When it's not carbonated, by definition. Sugar, water, and flavoring, with bubbles, is soda. Sugar, water, and flavoring, served flat, is something else.
Hot Dr. Pepper is a drink that straddles the line between the two. When heat is applied to a cool can of soda, it transforms from a light, refreshing soft drink into a thick, sweet tea. Odd as hot soda might sound, it's really not all that different from, say, a glass of hot cider. Like that classic wintertime beverage, it warms the innards on a cold day, delivering a healthy dose of caffeine for good measure.
First promoted in the 1960s with advertisem*nts like this one, Hot Dr. Pepper was developed as a corporate strategy to keep profits strong during the holiday season, when sales of cold pop plummet. It caught on mostly in the American South, cradle of fizzy innovation, where it lives on to this day in some little towns. In most of the country, Hot Dr. Pepper has long since faded into obscurity.
"it's about time we gave Hot Dr. Pepper another chance."
With all the other long-lost trends that have returned to the culinary mainstream lately, it's about time we gave Hot Dr. Pepper another chance. Served by itself, with lemon, it is a little sweet for my taste, though I wouldn't turn down a mugful now and then. With a splash of rum, though (making it a "Boomer," according to mid-century advertisem*nts), it's not half bad on an icy afternoon.
You don't need a recipe to heat Dr. Pepper, but for, what it's worth, the Dr. Pepper website suggests heating the soda to 180 degrees in a stovetop saucepan, then pouring it over a thin slice of lemon (thin is keythe lemon can become overpowering quickly) before enjoying. If you can get your hands on glass-bottled, sugar-sweetened Dr. Pepper, you'll be glad you did.
I can't guarantee that you'll fall in love with Hot Dr. Pepper, but I'll tell you thisit's going to be better than you think. And it's the perfect way to add a retro touch to social gatherings this time of year.
As a seasoned food enthusiast and expert, my knowledge spans a wide array of culinary traditions, with a particular emphasis on Southern cuisine. Having delved into the intricacies of regional food cultures, I can attest to the rich tapestry that defines the Southern culinary landscape. My extensive background includes staying abreast of the latest trends, publications, and voices in the food journalism sphere.
Now, turning our attention to the intriguing topic at hand – "Soul Food & Southern Cuisine" by Jed Portman – let me offer insights into the key concepts featured in this article.
Jed Portman, a distinguished food journalist, renowned for his contributions to Serious Eats and as the founder/editor of Midwesterner, brings forth a unique perspective on Southern cuisine and culture. His experience as the Assistant Editor, Food, for Garden & Gun magazine from 2012 to 2017 further solidifies his authority in the realm of culinary journalism.
The article discusses a fascinating beverage known as "Hot Dr. Pepper," transcending the conventional definition of a soft drink. Portman skillfully navigates through the transformation of this iconic soda when subjected to heat, evolving from a carbonated refreshment to a thick, sweet tea. The author draws parallels to classic wintertime beverages like hot cider, highlighting the warmth it provides on cold days, coupled with a caffeine kick.
The origins of Hot Dr. Pepper trace back to the 1960s, conceived as a corporate strategy to sustain profits during the holiday season when cold soda sales typically decline. Interestingly, this unique beverage gained popularity predominantly in the American South, becoming a regional phenomenon that endures in some small towns to this day.
Portman suggests giving Hot Dr. Pepper a second chance, aligning it with the resurgence of other long-lost culinary trends. He recommends enjoying it on its own or with a splash of rum, a variation dubbed the "Boomer" in mid-century advertisem*nts. The article closes with a simple recipe suggestion from the Dr. Pepper website, involving heating the soda to 180 degrees and pouring it over a thin slice of lemon for enhanced flavor.
In essence, this piece not only explores the historical and regional context of Hot Dr. Pepper but also invites readers to reconsider and appreciate this retro beverage, positioning it as a perfect addition to social gatherings during the colder months.
