Sparkling Bitters and Soda

Angostura bitters and sparkling water — Dr. Siegert's 1824 formula designed for Bolívar's soldiers, moved to Trinidad in 1875, a dash producing negligible alcohol.

Bitters and soda is one of the oldest and simplest non-alcoholic bar drinks, yet it remains one of the most genuinely sophisticated options available to non-drinkers. The practice of drinking bitters in water or soda has been documented since the 18th century, when aromatic bitters were formulated primarily as medicinal digestive aids and prescribed in small doses in plain water. Angostura bitters, the most widely used brand, was formulated in 1824 in Angostura, Venezuela (now Ciudad Bolívar) by Dr. Johann Siegert, a German surgeon serving as Simón Bolívar's Surgeon General, who developed the concentrated botanical blend as a stomach remedy for his soldiers. The formula — which includes gentian root, cloves, cinnamon, and a variety of other botanicals in a high-proof base — was never altered after Siegert's family moved production to Trinidad in 1875, where the company has remained. The bitters-and-soda tradition evolved in British and American bar culture throughout the 19th century, where bartenders recommended it as a stomach settler before and after meals. Modern bitters contain a small but measurable amount of alcohol in their concentrated form, but a typical dash or two added to a full glass of sparkling water produces a beverage with negligible alcohol by volume — far less than fermented fruit juice — making it a genuine option for those who want a complex, botanically interesting drink without meaningful alcohol content. The drink's appeal lies entirely in that genuine complexity.