- #1
Jobrag
- 551
- 28
If I add Angostura Bitters to a glass and then add tonic water it fizzes up far faster than tonic alone, at some stages it produces a foam with large (1/4 to 1/2 inch dia), can anyone explain what's happening?
The fizz in Angostura bitters and tonic water is due to the presence of carbon dioxide gas. This gas is added during the production process and is what creates the bubbles and fizziness in the drinks.
Angostura bitters and tonic water work together to create a refreshing and flavorful drink. The bitterness of the bitters is balanced by the sweetness of the tonic water, while the carbonation adds a bubbly texture to the drink.
Angostura bitters and tonic water have been used for medicinal purposes for centuries. Bitters are believed to aid in digestion, while tonic water contains quinine, which is known for its anti-malarial properties. However, it is important to consume these drinks in moderation as they do contain alcohol and sugar.
Angostura bitters were first created in 1824 by a doctor in Venezuela as a digestive aid. Tonic water was originally used as a way to prevent malaria due to the quinine content. Today, both drinks are popular as mixers in cocktails and non-alcoholic mocktails.
Angostura bitters and tonic water can be used in a variety of recipes, from classic cocktails like gin and tonic to non-alcoholic options like mocktails and spritzers. You can also use bitters in cooking and baking to add a unique flavor to your dishes.