I came back from the beach with two unused and unopened bottles of club soda. What should I make with them?
Chocolate egg creams.
Keep them until the next time you go to the beach.
How long does unopened club soda last in the refrigerator? Properly stored, unopened club soda will generally stay at best quality for about 9 months after the date on the package when stored in the fridge, although it will usually remain safe to drink after that.
I routinely drink the stuff as a poor man’s Perrier.
Mix them with pure cranberry juice (not cranberry cocktail).
Pour over ice. Add Angostura bitters. Consume.
I’m really curious about the relationship between being at the beach, and having club soda. Is there some correlation between the two that a midwesterner might not understand?
In any case, 20% simply syrup by volume, some good vanilla (the real stuff), and enjoy your cream soda!
I have lots and lots and lots of other sophisticated ideas, but they’re probably not worth doing for a couple of bottles of gassy water. But if you ever get a 20 lb. CO2 tank and make carbonated water regularly, feel free to ask!
Make batter for fish n chips.
Goes well with Gin over ice if you’re trying to avoid the carbs inherent in sweeter tonic water.
Club soda, lots of lemon, lots of ice, and salt is very refreshing.
Get wine stains off your sofa.
(Makes pretty good pancake batter, too)
A few summers ago the liquor store was giving away a free sixpack of club soda with every purchase of Tanqueray gin. I thought this was strange and asked if they had tonic instead, but they did not. Years later, I still have the club soda.
I fear that you are incorrect, my three-lettered friend, and the proof is in the inerrant Bible. I don’t remember exactly where, but, going from memory, I believe God’s Word goes something like this:
“Thou shalt not bring Gin and also Soda, both together, into the house of the Lord your God for any votive offering, for these two things together are an abomination to the Lord your God, and the Lord your God will drive them out before you. For the righteous will mix Gin only with Tonic, one with the other, and if the sweetness of Tonic offends thy tongue or thy diet, then verily, the Lord giveth unto you the bounty of Diet Tonic.”
I use club soda to make my own soda with drink mix packs. I make make flavors not otherwise available in regular soda like raspberry, blackberry, melon, mango, etc…
Or use some fresh (or bottled) lemon juice and your choice of sweetner for a sparkling lemonade.
Make waffles from boxed pancake mix, using club soda instead of water.
What does that do?
The come out lighter and crisper.
People say that about matzoh balls, too, but frankly I’m skeptical. The theory would seem to be that the gas in the soda water makes the end product lighter, but ISTM that in the process of cooking, the CO2 would be driven out, leaving only plain water. Therefore no different than starting with water in the first place.
If anyone has done a double-blind taste test, please let me know the results. You know, fighting ignorance, and all that.
My suggestion: mix the soda water about 50/50 with orange juice. Fizzy orange juice, very refreshing.
The fizz acts as a leavener. It doesn’t have to remain in the end product any more than the CO2 created by yeast has to.
If “the cooking process drives out the CO2 and so nothing happens” were true, we wouldn’t have bread. 
Yeast generates CO2 while the cooking/baking is in progress. The CO2 is just dissolved in soda water, and I would expect most of it to dissipate pretty quickly, without having much effect.
But I’m not claiming any expertise on this. As I’ve said, I’m just skeptical that it’s kind of a folk tale base on dubious assumptions. But if there’s some real science or demonstrated taste differences, I’m open to having my ignorance fought.
Tequila, a squeeze of lime, and club soda.
Whiskey and soda.
Mojitos.
Club soda with a squeeze of lemon.
Club soda on its own.
I use brown beer.