A citrus bitters fizz is the kind of drink that works any time you want something crisp, zesty, and a little sophisticated. It’s bright with lemon and orange, rounded by a hint of sweetness, and lifted by plenty of bubbles. A few dashes of aromatic bitters pull it all together, adding depth without making it heavy.
You can keep it spirit-free or add a splash of gin or vodka if you prefer. Either way, it tastes like sunshine in a glass and takes just a few minutes to make.
What Makes This Special
This drink balances tart citrus, fragrant bitters, and lively carbonation in a way that feels both classic and fresh. The bitters give it a cocktail-like complexity, even without alcohol.
The fizz keeps it light and playful. It’s easy to batch for a group, simple to customize, and it looks great with a twist of citrus peel. Think of it as your go-to when you want something more interesting than soda water but less heavy than a creamy shake or a boozy spritz.
Ingredients
- 2 ounces freshly squeezed lemon juice (about 1 medium lemon)
- 1 ounce freshly squeezed orange juice (or grapefruit for a sharper edge)
- 1/2 to 3/4 ounce simple syrup (adjust to taste)
- 3–5 dashes aromatic bitters (Angostura-style; see FAQ for alcohol-free notes)
- 4–6 ounces chilled soda water (or club soda)
- Ice (cubes, plus optional crushed ice for serving)
- Citrus peel (lemon or orange, for garnish)
- Optional: 1–1.5 ounces gin or vodka, if making it boozy
Instructions
- Chill your glass. Pop a highball or Collins glass in the freezer for 5 minutes.
Cold glass, better fizz.
- Juice the citrus. Squeeze the lemon and orange, then strain out the pulp for a cleaner texture.
- Build the base. In a shaker or mixing glass, add lemon juice, orange juice, and simple syrup. If using spirits, add them now.
- Add bitters and ice. Add 3–5 dashes of bitters and a good handful of ice. The bitters transform the citrus into something layered and aromatic.
- Shake briefly. Shake 5–8 seconds to chill and mix.
You don’t need a hard shake here; you’re not trying to add foam, just to cool and combine.
- Strain into the glass. Fill your chilled glass with fresh ice and strain the mixture over it.
- Top with bubbles. Gently pour in soda water. Start with 4 ounces, taste, then add more if you like it lighter.
- Garnish and serve. Express a strip of lemon or orange peel over the top to release the oils, then drop it in or curl it on the rim. Serve right away while it’s lively.
How to Store
This drink is best made fresh, but you can prep parts ahead to make life easier.
Mix the lemon juice, orange juice, and simple syrup up to 24 hours in advance and keep it in the fridge in a sealed jar. Add bitters, ice, and soda water right before serving. If you batch for a crowd, keep the citrus-syrup mix chilled and the soda water extra cold. Do not pre-mix with soda water or you’ll lose the fizz.
Why This is Good for You
- Hydrating and refreshing: The base is mostly water and citrus juice, so it’s a lighter choice than many creamy or sugary drinks.
- Vitamin C boost: Lemon and orange juice bring antioxidants that support immune function.
- Lower in sugar (if you choose): You control the sweetness, so you can keep it modest without losing flavor.
- Bitters aid digestion: Traditional bitters are made from herbs and botanicals often used to support digestion, especially before or after a meal.
Pitfalls to Watch Out For
- Flat fizz: Warm soda water or a warm glass kills bubbles.
Keep everything cold.
- Too bitter or too sweet: Balance is key. Taste as you go and adjust the simple syrup and bitters by small amounts.
- Over-dilution: Shaking too long with ice will water down the citrus. A quick shake is enough.
- Pulp and pith bitterness: Unstrained juice or heavy pith from the peel can make the drink harsh.
Strain juice and express peel gently.
- Using tonic instead of soda water: Tonic brings quinine and extra sweetness, which changes the profile. Use club soda for a classic fizz.
Recipe Variations
- Grapefruit Fizz: Swap the orange juice for ruby red grapefruit. Increase simple syrup slightly if it’s too tart.
- Ginger Citrus Fizz: Replace half the soda water with spicy ginger beer.
Use fewer bitters to keep it balanced.
- Herbal Twist: Muddle a few fresh basil or mint leaves with the simple syrup before shaking. Strain well to avoid bits.
- Spiced Honey Fizz: Use honey syrup (equal parts honey and hot water) instead of simple syrup. Add a tiny pinch of cinnamon before shaking.
- Foamy Fizz: Add aquafaba (1/2 ounce) or egg white (if you’re comfortable using it) to the shaker for a silky head.
Dry shake first, then shake with ice.
- Zero-Proof Bitters: Use alcohol-free aromatic bitters to keep it completely non-alcoholic.
- Boozy Version: Add 1–1.5 ounces of gin for botanical notes or vodka for a cleaner profile.
FAQ
Can I make this without alcohol, including the bitters?
Yes. Many brands offer alcohol-free aromatic bitters with similar spice and citrus notes. If you can’t find them, use a few drops of orange blossom water or a thin slice of fresh ginger for a different but pleasant complexity.
What’s the best ratio of sweet to sour?
A good starting point is 2 ounces lemon, 1 ounce orange, and 1/2 ounce simple syrup.
Taste and adjust. If your citrus is very tart, move up to 3/4 ounce syrup. If you prefer drier drinks, go down to 1/4–1/3 ounce.
Do I need a shaker?
No.
You can stir the citrus, syrup, bitters, and ice in a mixing glass for about 15–20 seconds to chill, then strain into your serving glass and top with soda water. Shaking is faster and gives a slightly brighter texture, but stirring works.
What kind of bitters should I use?
Classic aromatic bitters (like Angostura-style) are ideal for their clove, cinnamon, and citrus-peel notes. Orange bitters also work if you want a brighter, fruit-forward profile.
Start with 3 dashes and add more to taste.
Can I batch this for a party?
Yes. Combine citrus juices, sweetener, and bitters in a pitcher and keep it very cold. When serving, pour 3–4 ounces of the mix into each ice-filled glass and top with chilled soda water.
Add any spirits per glass to keep the batch flexible for all guests.
What glass should I use?
A tall, narrow glass like a Collins or highball preserves carbonation and keeps the aroma focused. A rocks glass works in a pinch; just use a bit less soda water.
How do I make simple syrup?
Combine equal parts sugar and hot water, stir until dissolved, and cool. For a richer texture, use a 2:1 sugar-to-water ratio, but start with less since it’s sweeter.
Can I use bottled citrus juice?
Fresh is best for aroma and brightness.
If you must use bottled, choose 100% juice with no added sugar and be ready to tweak the sweetness and bitters.
What if my drink is too sour?
Add a small splash (1/4 ounce) of simple syrup and stir. You can also top with a bit more soda water to soften the edges without adding more sugar.
Is there a way to add heat?
Yes. Muddle a thin slice of fresh jalapeño with the syrup, then shake and strain.
Or add a pinch of chili salt to the rim for a gentle kick.
In Conclusion
The citrus bitters fizz is crisp, aromatic, and easy to love. It gives you that cocktail bar feel with minimal effort and flexible ingredients. Keep it simple, keep it cold, and adjust to your taste.
With a few dashes of bitters and a lively pour of soda, you’ll have a bright, refreshing drink that always hits the spot.
Ingredients
Instructions
- Chill your glass. Pop a highball or Collins glass in the freezer for 5 minutes. Cold glass, better fizz.
- Juice the citrus. Squeeze the lemon and orange, then strain out the pulp for a cleaner texture.
- Build the base. In a shaker or mixing glass, add lemon juice, orange juice, and simple syrup. If using spirits, add them now.
- Add bitters and ice. Add 3–5 dashes of bitters and a good handful of ice. The bitters transform the citrus into something layered and aromatic.
- Shake briefly. Shake 5–8 seconds to chill and mix. You don’t need a hard shake here; you’re not trying to add foam, just to cool and combine.
- Strain into the glass. Fill your chilled glass with fresh ice and strain the mixture over it.
- Top with bubbles. Gently pour in soda water. Start with 4 ounces, taste, then add more if you like it lighter.
- Garnish and serve. Express a strip of lemon or orange peel over the top to release the oils, then drop it in or curl it on the rim. Serve right away while it’s lively.
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