Interesting! In Australia, we have a locally popular variation on this which we call a "Lemon, Lime & Bitters". You coat the inside of a Collins glass with generous splashes of Angostura Bitters, add ice, a shot of lime juice or lime syrup, and top it up with lemon-lime soda (confusingly for North Americans, we call sodas like Sprite or 7up "lemonade"). I've been told Australian tourists abroad get a blank look if they try to order one at a bar. I guess I'll have to start telling friends they should be asking for an Angostura Phosphate instead. :)
I think my Pediatrician had my mother escort me to an traditional pub because of a case of hiccups that lasted a week. The Bartender was a licensed one who made a concoction that was two parts: one I drank and one I held on my pallette and spit. I think Angostura Bitters Could you tell me what the other mixture was that was spit out. By the way, my Doctor wrote an actual scribe that my Mom took to the pub. This happened in Brooklyn. New York. It cured my week long hiccups.
Hi, just discovered this video and it sure is a nice drink. What I was wondering is if there is any risk in premixing the lemon syrup and the bitters? And how long you could preserve this mix.
The bitters and lemon syrup would be stable when combined. As for shelf life it would only be as long as the lemon syrup, a few weeks to a month when refrigerated.
Any chance you could let us know the book you mention in this video? Deforest something? I'm not familiar with it and I love old pharmacy stuff and anything new I can find is always appreciated.
@@Artofdrink i made this version with some oligo saccharum that i had in the fridge and WOW! after watching this i thought "eight lemons? i don't need eight lemons" but after trying it... i need eight lemons!! if you're reading this comment you definitely need to make this!
I've experimented with gum Arabic in syrup a little, but I'm not getting a desirable foam. It tends to fizz a lot and then goes a little flat afterwards. Any tips on using it to produce a better head?
Getting a stable foam, like beer, is going to require soap bark or its extract, which you can buy online. Typically commercial foamers are formulated to be more stable and retain the foam for a longer period of time, but many people think the are artificial so don't use them. Personally, I'm moving away from having foamy sodas/drinks because it deflates the carbonation and a well-carbonated drink is better than one with foam that tastes flat.
Make the lemon syrup as follows: Lemon Syrup 8 Lemons, juice of 1 cup Sugar 2 tsp Gum Arabic ½ tsp Lemon Oil or macerate the lemon peels from the lemons above.
Looks very interesting, but can you really call it non alcoholic? Doesn't Angostura have 44.7% ABV? At the proportion described I don't think you could call it non-alcoholic. I think I would feature it as a low ABV cocktail.
The threshold for non-alcoholic drinks is a bit arbitrary. The reality is that the small amount of alcohol in this drink works out to less than 1.2% which is considered non-alcoholic in many countries. The US has a lower 0.5%. But, even at the higher level there is no biological effect.
Used my recently extracted Abbott's Bitters and really enjoyed it. I'm anxious to have family over and share my new found drink. Thanks!
Next level
Interesting! In Australia, we have a locally popular variation on this which we call a "Lemon, Lime & Bitters". You coat the inside of a Collins glass with generous splashes of Angostura Bitters, add ice, a shot of lime juice or lime syrup, and top it up with lemon-lime soda (confusingly for North Americans, we call sodas like Sprite or 7up "lemonade").
I've been told Australian tourists abroad get a blank look if they try to order one at a bar. I guess I'll have to start telling friends they should be asking for an Angostura Phosphate instead. :)
I think my Pediatrician had my mother escort me to an traditional pub because of a case of hiccups that lasted a week. The Bartender was a licensed one who made a concoction that was two parts: one I drank and one I held on my pallette and spit. I think Angostura Bitters Could you tell me what the other mixture was that was spit out. By the way, my Doctor wrote an actual scribe that my Mom took to the pub. This happened in Brooklyn. New York. It cured my week long hiccups.
When did you add the lemon oil sir?
Hi, just discovered this video and it sure is a nice drink. What I was wondering is if there is any risk in premixing the lemon syrup and the bitters? And how long you could preserve this mix.
The bitters and lemon syrup would be stable when combined. As for shelf life it would only be as long as the lemon syrup, a few weeks to a month when refrigerated.
Hi!
I am trying to buy the phosphate but every time I click a link it says “error establishing connection”.
Any chance you could let us know the book you mention in this video? Deforest something? I'm not familiar with it and I love old pharmacy stuff and anything new I can find is always appreciated.
Saxe's new guide : or, Hints to soda water dispensers by DeForest Saxe
@@Artofdrink Thank you! You are the best!
The lemon syrup is not necessary. I'd leave it out. Just garnish with a strip of lemon peel if you feel you need it.
great recipe! could you use xanthan gum in place of gum arabic?
Probably, I haven't tried it myself but I have seen syrups made with it and they work fine.
@@Artofdrink i made this version with some oligo saccharum that i had in the fridge and WOW! after watching this i thought "eight lemons? i don't need eight lemons" but after trying it... i need eight lemons!! if you're reading this comment you definitely need to make this!
@@urbster1 I will give it a try
I've experimented with gum Arabic in syrup a little, but I'm not getting a desirable foam. It tends to fizz a lot and then goes a little flat afterwards. Any tips on using it to produce a better head?
Getting a stable foam, like beer, is going to require soap bark or its extract, which you can buy online. Typically commercial foamers are formulated to be more stable and retain the foam for a longer period of time, but many people think the are artificial so don't use them.
Personally, I'm moving away from having foamy sodas/drinks because it deflates the carbonation and a well-carbonated drink is better than one with foam that tastes flat.
@@Artofdrink the lack of carbonation in the drink is what I was finding too. It really takes the brightness out of the soda. Thanks for responding!
Hi! What are the actual proportions for syrup?
Make the lemon syrup as follows:
Lemon Syrup
8 Lemons, juice of
1 cup Sugar
2 tsp Gum Arabic
½ tsp Lemon Oil or macerate the lemon peels from the lemons above.
@@Artofdrink Thanks
The phosphoric acid you use, which concentration is it?
It is made with this: shop.artofdrink.com/product/acid-phosphate/
you deliver to europe ;)
Looks very interesting, but can you really call it non alcoholic? Doesn't Angostura have 44.7% ABV? At the proportion described I don't think you could call it non-alcoholic. I think I would feature it as a low ABV cocktail.
The threshold for non-alcoholic drinks is a bit arbitrary. The reality is that the small amount of alcohol in this drink works out to less than 1.2% which is considered non-alcoholic in many countries. The US has a lower 0.5%. But, even at the higher level there is no biological effect.
@@Artofdrink Thanks for the response.