Not a coffee drink I know, but a staple of many a coffee shop. I haven't seen any rules for making them. They very quite a bit. What is appropriate for the cognoscenti?
- Layered: full glass of ice, bottom syrup, topped with soda with distinct striations, or stirred?
- Italian cream soda or french soda? I the french soda something different? I've seen some places actually blend the ice, soda, syrup and half and half with a blender... Is that right? It seems that would destroy the soda.
- How much syrup should be used?