Lemon, Lime, and Bitters is the unofficial national drink of Australia for a reason. And it's shockingly easy to make at home.
I’ve always been a bitter person. When I used to drink alcohol, I was invariably drawn to amari, herbal liqueurs, and other potables that can feel like a much-needed punch to the taste buds. I’ve been booze-free for the past couple years, but I still crave that bitter bite—especially in the sweltering embrace of summer, when the stomach-warming effect of a bitter cocktail paradoxically makes the heat feel more bearable.
The bitters began to appear more regularly in cocktail recipes, both in Australia and beyond, as the golden age of the cocktail reached its apex at the late 19th century and beginning of the 20th century. Indeed, an American booklet of Angostura cocktails published in 1912 includes a recipe for Angostura Phosphate, which calls for acid phosphate, lemon syrup, Angostura bitters, and “carbonic water”—not too far off from LLB.
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