A non-carbonated raspberry-and-blackberry-hybrid fruit drink, deep red and sweet-tart, served from the soda fountain at Buffalo hot dog stands and taco counters. The local soft drink of Western New York.

The loganberry drink originated at the Crystal Beach Amusement Park on the Ontario shore of Lake Erie, where Buffalo families crossed by ferry from 1888 to 1989. The fruit, a California-bred raspberry and blackberry hybrid from the 1880s, was blended with sugar syrup and water as a hot-day cooler. Two Buffalo brands still pour it: Aunt Rosie's, launched 1987 by Pepsi-Cola Buffalo Bottling, and PJ's Crystal Beach, which slowly overtook Aunt Rosie's in recent years. Johnnie Ryan from Niagara Falls bottles the cane-sugar version Mighty Taco runs on every fountain.

Where to eat Loganberry drink in Buffalo

4 editor picks for Loganberry drink in Buffalo, ranked by editorial score. All Buffalo signature dishes · Loganberry drink across every city.

Make it at home

Serves 415 minEasy

Ingredients

  • 1 cup loganberries (fresh or frozen) OR 1/2 cup raspberries plus 1/2 cup blackberries
  • 1 cup granulated sugar
  • 1 cup water (for the syrup)
  • 4 cups cold water (to dilute)
  • Ice cubes, to serve
  • Optional: a squeeze of lemon to brighten

Method

  1. Combine the loganberries, sugar and 1 cup water in a saucepan.
  2. Bring to a simmer over medium heat. Crush the berries with a wooden spoon as the sugar dissolves.
  3. Simmer 5 to 7 minutes until the liquid is deep red and the berries have broken down.
  4. Strain through a fine sieve into a heatproof jar, pressing the solids to extract every drop of syrup. Discard the seeds.
  5. Cool the syrup completely. Stir in lemon if using.
  6. To serve: pour 1 part syrup over 4 parts cold water in a tall glass with plenty of ice. Stir and adjust dilution to taste.

Editor tip. The Buffalo fountain version is NOT carbonated. Resist topping with seltzer; the slightly syrupy still-water texture is the point.