Maine's bitter-sweet brown soda flavoured with gentian root, the only state-recognised soft drink in America. Tastes like root beer crossed with cough syrup; Mainers either swear by it or have never tried it.

Moxie was invented in 1884 by Maine-born Dr. Augustin Thompson of Union, marketed initially as Moxie Nerve Food. It is among the first sodas commercially produced in America. The bitter gentian-root note divides drinkers sharply; Mainers grew up with it, outsiders find it medicinal. In 2005, Governor John Baldacci signed Moxie into law as Maine's official state soft drink. The annual Moxie Festival in Lisbon Falls, second weekend of July, draws 30,000-plus fans. Portland diners and burger counters keep Moxie on tap or in glass bottles; it's drunk straight or mixed into a Moxie float with vanilla ice cream.

Where to eat Moxie in Portland

1 editor pick for Moxie in Portland, ranked by editorial score. All Portland signature dishes · Moxie across every city.

  • Becky's Diner

    Order A short stack with bacon and a cup of clam chowder, the diner's classic combo.

    Becky's Diner on Commercial Street has been on Portland's working waterfront since 1991, opening 05:00 daily for fishing crews and one of the longest weekend.

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Make it at home

Serves 224 hrIntermediate

Ingredients

  • 10g dried gentian root (sold at apothecaries and homebrew suppliers)
  • 4g wintergreen leaves (dried)
  • 3g sassafras root bark (or 1/2 tsp sarsaparilla extract)
  • Zest of 1 lemon
  • Zest of 1 orange
  • 2 cloves
  • 1 small cinnamon stick
  • 1L water
  • 350g caster sugar
  • 1/2 tsp citric acid
  • 1 tsp vanilla extract
  • 1L cold soda water (for carbonation; or use a SodaStream)

Method

  1. Bring water to a simmer with gentian root, wintergreen, sassafras (or sarsaparilla), citrus zests, cloves and cinnamon stick.
  2. Reduce heat to very low. Steep 25 minutes; the liquid will turn dark amber and smell strongly medicinal.
  3. Strain through a fine sieve into a clean jug. Discard solids.
  4. Stir in the sugar while still hot; dissolve completely.
  5. Add citric acid and vanilla. Cool to room temperature.
  6. Refrigerate the syrup at least 12 hours (aging mellows the harsh edges; the soda industry calls this the cure step).
  7. To serve: mix 100ml syrup with 250ml ice-cold soda water in a tall glass; stir gently. Pour over ice if desired.
  8. For a Moxie float (a Maine tradition): pour the cold soda over a scoop of vanilla ice cream in a glass mug.

Editor tip. Gentian is the soul of Moxie; don't substitute. The 12-hour aging step is what mellows the bitterness from medicinal to pleasantly bitter.