How to prepare kola nuts for creating a soft drink

Not sure whether you will have a bartender or not but as a former Bartender here is how I would approach it. You'll have to experiment in advance for the flavor you are trying to achieve. Since everything you are working with is sharp I would make a ginger simple syrup. 1/2 water 1/2 household sugar and probably about a tablespoon of fresh grated ginger. Heat until all the sugar is melted and then let it steep until you are are happy with the ginger flavor. bottle it and keep it in the refrigerator.

I would start with:

• 1/4 oz ginger syrup
• 1 oz Whiskey
• splash of fresh lime juice
• garnish with a bruised basil leaf.

and adjust the measures until you get what you are looking for.

If you are looking for something sparkling try:

• 1 oz whiskey
• 2 oz ginger ale
• 1/2 oz Rose's Lime juice

with the same garnish.

If it's acidity that's causing the separation, a pinch of baking soda should do it. In fact (trivia alert!), the first "soda" was naturally carbonated spring water, which usually contained alkaline sodium compounds, including sodium bicarbonate, a.k.a. baking soda. Many brands of carbonated water today, especially those marketed as "club soda" in the US or "soda water" in the UK, have baking soda added to mimic the flavor of that natural spring water.

Having said that, if coconut cream curdles with acid, and you've already added lime juice to your coconut cream, there's nothing you can do to un-curdle it. However, coconut cream has very little protein, which is what causes dairy milk to curdle in acid. Most of the discussion I can find online about coconut milk and cream curdling refers to heat as the main cause.

Could your problem simply be that the high-fat coconut milk, like many fatty products, doesn't mix easily with water? Try blending it thoroughly with a small amount of water, and then blend that with the larger amount of carbonated water, and see what happens.