The resort in Massachusetts has been serving this counterfeit cocktail before dinner since the day it opened in December 1979.  This 'cocktail' has a decided advantage over most non-alcoholic drinks in that it is not sweet, the calories are negligible, and it is low in sodium. You can serve this pretty pink drink in a stemmed wineglass, a highball glass, or a beer mug. Most bars and cocktail lounges have all the ingredients so you can order it when dining out as well as preparing it at home. When combining sparkling water and Angostura bitters, always pour the water in the glass and then add the bitters to it. If you put the bitters in first, then add the sparkling water, it will foam up so vigorously that it will overflow the glass.

sparkling water
angostura bitters
fresh lime or lemon juice, optional

1. Fill the glass with sparkling water.

2. Add a couple of dashes of the bitters, or enough to make the drink a pretty pink color.

3. Add lime or lemon juice to taste, if desired.


Each serving contains approximately:
Calories:negligible
Fat: negligible
Cholesterol:negligible
Sodium:negligible
Carbohydrates:negligible
Protein:negligible
 

Did You Know?

The story of how Angostura aromatic bitters were originally developed by the young and dashing Dr. J. G. B. Siegert reads like a romance novel. Dr. Siegert was a German army surgeon who had achieved distinction in the Napoleonic Wars. In 1820, he joined the great General Simón Bolívar in the fight for South American independence. Seeking to develop a cure for the stomach disorders that were a constant problem among the troops, he experimented tirelessly with herbs and spices from all over the world. After four years of research, he perfected the formula for Angostura aromatic bitters, named for the city in which he lived. His formula quickly became famous throughout the world as an aid to digestion, a pick-me-up, and an essential ingredient in many mixed drinks.

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