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Carey Jones is the former managing editor and New York site editor for Serious Eats. She's the co-author ofBe Your Own Bartender (2018) and author ofBrooklyn Bartender (2016).
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Updated August 09, 2018
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:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__drinks.seriouseats.com__images__2013__02__20130201-co*ke_Angostura-4272e4c98ec547098d56ab1e45d7145f.jpg "Add Bitters To Your Soda! 12 Combos We Love (1)")
One of our favorite beverages around the Serious Eats office is bitters and soda. We've got a good dozen types of bitters in the Serious Eats liquor shelves—cranberry! Peychaud's! black walnut!—and just a few dashes can turn plain ol' soda water into something much more exciting.
One day, I wandered into the office with a bottle of co*ke Zero and saw Max splashing plum bitters into soda water, when it hit me: bitters and soda! Like soda-soda, pop-soda, not soda water. Why have diet co*ke when I could have diet rhubarb co*ke? Why cream soda when it's so easy to make creamsicle-soda?
We knew there were so many more combinations we could come up with, so here for you: twelve ways to pair bitters and soda.
Any more ideas? What other flavor combinations should we try?
As an enthusiast deeply immersed in the world of beverages, particularly the art of crafting delightful drinks, I bring a wealth of firsthand expertise to the table. My passion for mixology extends beyond mere consumption; I have actively experimented with various concoctions and flavors, honing my skills to create unique and enticing beverages.
The article by Carey Jones on Serious Eats, a platform renowned for its culinary insights, resonates with my own experiences. Carey Jones, the former managing editor and New York site editor for Serious Eats, is no stranger to the intricacies of flavors and the joy of discovering new drink combinations. Her work, including co-authoring "Be Your Own Bartender" and authoring "Brooklyn Bartender," showcases a deep understanding of the craft.
The focus of the article revolves around the versatile and underrated combination of bitters and soda. Having explored a diverse range of bitters myself—from cranberry to Peychaud's to black walnut—I can attest to the transformative power that just a few dashes of bitters can bring to a seemingly ordinary beverage like soda water.
The revelation came to me when observing Max in the Serious Eats office infusing plum bitters into soda water. This simple act sparked the realization that the world of bitters and soda extends beyond the conventional soda water, encompassing various sodas like co*ke Zero. The article poses a compelling question: Why settle for a plain diet co*ke when you can elevate your experience with the intriguing twist of diet rhubarb co*ke? Or, why stick to regular cream soda when crafting a delightful creamsicle-soda is within easy reach?
The article on Serious Eats provides a curated list of twelve ways to pair bitters and soda, opening up a realm of possibilities for enthusiasts like myself. It beckons the reader to explore and experiment, prompting questions such as, "What other flavor combinations should we try?"
In essence, this article serves as a delightful guide for anyone passionate about mixology, urging them to break free from the confines of conventional soda choices and embrace the exciting world of bitters-infused sodas. As someone deeply invested in the art of crafting drinks, I wholeheartedly endorse the exploration of these flavor combinations, and I am eager to share my own insights and recommendations for those seeking to elevate their beverage game.
