It’s 2017. Wow wow.

After a little too much celebrating last night, I was feeling like I needed something serious to set me right this morning. I’m a big fan of bitters and soda, but a few days ago I found this recipe for an Angostura Phosphate.

Bitters? Check.
Soda? Check.
Acid Phosphate, of which I’ve had a bottle kicking around unopened for over a year and I need an excuse to use it? Check.

But first – we need to make a syrup. It turns out that this cocktail was a great reason to use more than one unused ingredient I’ve had floating around in my kitchen. One of the main ingredients is Lemon Syrup, which is a super citrusy gomme syrup. A Gomme is really just plain old simple syrup – but with Gum Arabic added to give the syrup a silky smooth texture.


Recipe – Lemon Syrup


Zest of 4 Lemons
1 Tsp Gum Arabic
1/2 Cup Filtered Water
3/4 Cup White Sugar
3/4 Cup Fresh Lemon Juice (from the 4 Lemons)
1 oz Vodka (optional)


Dissolve the sugar in the water over medium heat.
Add the lemon Zest and let simmer for a few minutes – don’t boil it!
Stir in the Gum Arabic.
Remove from heat and let cool.
Add the Lemon Juice ad Vodka, if using.
Bottle it up!

Note: The original recipe uses Lemon Oil. Having none, I’ve improvised and steeped the zest of lemons in the sugar syrup to extract some oil.



Recipe – Angostura Phosphate Cocktail


1 oz Lemon Syrup
1/2 oz Angostura Bitters
1/2 oz Acid Phosphate
1/2 oz Egg White
3 oz Soda Water


Combine all ingredients in a mixing tin and dry shake.
Add ice and shake until chilled.
Strain into a coupe and top with soda water.


Recipes adapted from Art of Drink.