The recipe
- ½ ozLime juice15 ml
- 5 ozClear lemonade (Sprite or 7-Up)150 ml
- 4 dashesAlcohol-free aromatic bitters
How to make it
- 1Fill a highball with ice.
- 2Pour in the lime juice and lemonade and stir briefly.
- 3Dash the bitters onto the surface.
Garnish: A lime wedge.
Variations: In Australia it is usually made with lime cordial rather than fresh lime.
Difford’s uses 4 dashes of Angostura. Angostura is 44.7% alcohol but says a dash leaves a drink non-alcoholic; this site keeps zero-proof drinks fully alcohol-free, so the line calls for alcohol-free aromatic bitters. Use Angostura if a trace of alcohol is fine.
The ratio
1 : 10
In parts, a Lemon, Lime and Bitters is 1 lime and 10 lemon-lime soda. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Zero Proof
- Arnold Palmer — Iced tea with a third as much lemonade over ice: the golfer’s own lunchtime drink, tart and barely sweet.
- Chapman — Orange and lemon-lime sodas reddened with grenadine and seasoned with bitters, cucumber and citrus: Nigeria’s favorite party drink, served in a big dimpled mug.
- Egg Cream — Chocolate syrup and cold milk whipped up with a hard stream of seltzer: a New York soda-fountain classic with a tall foamy head and, despite the name, no egg and no cream.
- Espresso Tonic — A double espresso poured over a tall glass of tonic and ice so it floats in a dark layer: bitter, fizzy and bright.
- Ice Cream Soda — Syrup and cream fizzed up with soda water and crowned with scoops of vanilla ice cream: the soda-fountain treat, eaten with a spoon and drunk through a straw.
- Italian Soda — Sparkling water and a shot of fruit syrup over ice: the simplest soda there is, in any flavor you like.