In 2011, while residing in Oregon, I was introduced to a delightful beverage that would radically change my view on moderation: seltzer infused with bitters. This quirky idea originated during a casual outing at a German beer bar called Prost!, where a seemingly innocuous question from a waitress opened my eyes to the creative possibilities of this refreshing drink. I had requested seltzer water, and in response, she inquired if I wanted to add bitters—a suggestion that, at the time, felt entirely novel. Curiosity prevailed, and I opted for the addition. The result was an energizing concoction—subtle yet complex, with a tantalizing blend of spice and citrus, primarily derived from the much-beloved Angostura bitters.
From that fateful moment, this drink earned a dedicated spot in my repertoire. It’s particularly fitting for those engaging in Dry January or anyone looking to enjoy a spirited yet low-alcohol alternative. Although not technically devoid of alcohol, the minimal amount created by just a few dashes in seltzer totals to a negligible percentage of about 0.20% ABV, per calculations from the well-known bitters manufacturer House of Angostura. When adding a teaspoon of bitters to a 12 oz. can of soda, the ABV bumps up to approximately 0.63%, slightly exceeding the common threshold for non-alcoholic beverages, which stands at 0.5%. However, even at this increased percent, the beverage remains light and suitable for social settings where drinkers prefer moderation.
At the heart of this innovative drink lies Angostura bitters, a classic choice created in Trinidad and Tobago and steeped in history. First formulated as a health tonic in the late 19th century, its rich narrative adds an appealing dimension to the flavor profile it lends to any drink. The complex taste of Angostura encompasses bitter notes from gentian root, warmth from spices such as cinnamon and clove, and bright zesty undertones from citrus, resulting in a drink that is not only refreshing but also layered with depth.
Sother Teague, a notable beverage director, emphasizes that the beauty of combining simple soda or seltzer with bitters lies in the freedom to explore personal flavor preferences. By allowing the fizz of the soda to lift and mellow the bold characteristics of the bitters, you can create a balanced, invigorating beverage with minimal calories and alcohol.
While Angostura is a staple for many enthusiasts, countless other bitters can transform seltzer into an exquisite experience limited only by one’s imagination. Teague advocates for experimenting with a variety of bitters to suit distinct tastes or occasions. For the adventurous palate, scrappy’s celery bitters offer a unique twist by injecting a savory, sweet profile—an ideal pairing with a pastrami sandwich. Alternatively, the Bitter End Chesapeake Bay Bitters can evoke a taste reminiscent of Old Bay seasoning, creating an exquisite companion to snacks like potato chips.
For those with nostalgia, Bitter Cube’s Cherry Bark Vanilla Bitters recreate the classic soda shop experience, evoking memories of cherry vanilla cola. Moreover, King Floyd’s Grapefruit Rosemary Bitters conjure seasonal sensations, painting a picture of winter flavors, thus expanding the enjoyable range of this effervescent drink.
If sparkling water doesn’t tickle your fancy, consider diverging into the realm of mocktails. A refreshing concoction featuring 7 oz. of chilled coconut water, a few dashes of Angostura bitters over ice, and garnished with a lime wheel or a sprig of mint transforms into a tropical oasis in glass form. Angostura’s brand ambassador likens this refreshing blend to an “island favorite,” showcasing not just versatility but also the limitless potential that bitters possess in the world of non-alcoholic beverages.
Incorporating bitters into your seltzer water presents more than just an intriguing drink option—it holds the promise of expansive creativity when crafting low-alcohol beverages. Whether you’re celebrating Dry January or simply seeking a flavorful alternative, the pairing of bitters and seltzer is worth a toast.
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