How to prepare the root beer soda

1. Put the sassafras, coriander seeds, star anise, and clove in a heavy-bottomed two quart saucepan. Pour the water over top of the roots and spices and bring to a boil over high heat. Drop the heat to low and simmer for 15 minutes. If it keeps bubbling over, turn down the heat and cook for 30 minutes.

2. Stir in the molasses and return to a simmer for 5 minutes. Remove the pan from the heat and let the mixture cool to room temperature.

3. Once completely cooled, line a mesh strainer with cheesecloth, place over a large measuring cup with a pouring spout or a pitcher and pour the cooled infusion through the strainer. Do not press on the contents, but let the infusion rest in the strainer for about 30 minutes before proceeding.

4. Measure your infusion, return it to the rinsed pot, and add an equal amount of sugar by volume to the pot. For example, if you have 4 ½  cups of infusion, add 4 ½ cups of sugar. Bring the mixture to a boil then drop the heat to low and let simmer for 5 minutes.

5. Use one tablespoon of syrup per one cup of plain seltzer water, stir gently.

How to prepare the float

Fill a tall glass 2/3 full of root beer soda, add a scoop of your favourite vanilla ice cream, and top with a dollop of whipped cream.