I Make Julia Child's 3-Ingredient Drink More Than Any Other

This time of year, it seems like everybody is experimenting with drinking less—or not at all. Over the past few years, Dry January has grown in popularity, and it's not hard to see why. Whether you want to take a break after an indulgent December holiday season, save some money in January, or just experiment with all the incredible mocktails and non-alcoholic spirits that are proliferating in restaurants and stores, there are a million and one reasons to try drinking low- or no-ABV drinks (any time of year for that matter).

If you fall into the above camp, then allow me to share my absolute favorite 3-ingredient drink that's light on booze but not on flavor. It's the drink I order more than any other, especially when I'm not in the mood for a "drink drink" but still want to get something fun at a bar. And, of course, the recipe hails from one of my culinary idols: "The French Chef" herself, Julia Child.

What Is Julia Child's Angosoda?

I'm no stranger to a Julia Child recipe, including the drinks she liked to mix up with her husband, Paul Child. But drinking a martini every day—even an upside-down one—is not sustainable for me. That's where the Angosoda comes in.

In her book "Julia and Company," she writes that she created the Angosoda because “Spirits and liquor are full of empty calories and need to be omitted by serious dieters.”

Now, I'll be the first to tell you that I'm not sure what "serious dieters" means, but you don't have to be following any particular diet to enjoy an Angosoda.

It's an embarrassingly simple drink made with Angostura bitters, soda water, and lime. It's light, refreshing, and takes all of two minutes to make. Plus, you likely have the three ingredients on hand, especially if you keep bitters around to whip up an Old Fashioned or Manhattan from time to time.

Angostura bitters are made from herbs, spices, bittering agents, and alcohol. And while yes, bitters are technically alcoholic (usually between 35%-45% ABV), their flavor is so strong that you typically use so little bitters in a recipe (a dash or a few drops) that their actual alcoholic contribution is negligible. Think of bitters like the vanilla extract of the drink world.

So really, Julia Child's Angosoda is a mocktail more than it is a cocktail, but that doesn't make it any less satisfying. Here's how to make it at home.

How to Make Julia Child's Angosoda Drink

To call this a recipe would be an overstatement. To make it, simply fill a glass with ice and sparkling water, then add one dash (or a few dashes, if you're like me) of Angostura Bitters. Throw in a wedge of lime and you're set.

Really—that's it.

The resulting drink is slightly bitter and a little citrusy, with lots of bubbles to satisfy any cocktail craving. But my favorite thing about this drink is that it settles my stomach. I don't know if it's the bubbles in the sparkling water or the herbs, flowers, or roots that go into the bitters, but it works like magic on my indigestion. The Angosoda has quickly become my go-to drink after a big, heavy meal (looking at you, winter casseroles!).

Whatever reason you decide to try it, I bet the Angosoda will become a fast favorite of yours, too. It just goes to show, in Julia Child you can trust.

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