The Sugar Free Angostura Fizz, also known as the Trinidad Fizz comes to us via the Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas, by Brad Thomas Parsons.
The text of the book states that the original recipe that this was adapted from appeared in the “Special Drinks for the Soda Fountain and Other Recipes” section of the 1908 Dr. Siegert’s Angostura Bitters recipe booklet, but did not reach much fame until included in the famous Baker’s 1946 book The Gentleman’s Companion: Volume 2.
The Sugar Free Angostura Fizz
- 1 oz Angostura Bitters
- 1 oz ReaLime
- 1/2 tspn Splenda
- 1/4 oz Sugar Free Simple Syrup
- 1/4 oz Sugar Free Grenadine
- 1/2 oz Heavy Whipping Cream
- 1 egg white
- Seltzer Water
Combine the bitters, ReaLime, splenda, syrup, grenadine, cream and egg white in a small shaker. Cap it and give it a 10 second shake WITHOUT ICE. This should be just enough to combine the egg and cream. Now add a few cubes of ice shake until fully chilled. Strain (or double strain if extra clumpy) into a chilled martini or coupe glass. Top off with the seltzer water.