Some people have a knack for knowing something good when they see—or taste—it. Such is the case with restaurateur Eric Warnstedt and his friend, engineer George Martin, the creators of Bitter Bubble.
The economy of words of the unique bubbly refresher’s name makes it hard for a writer to think of other ways to describe what you’ll find in the can. But before you crack one open, take a minute to appreciate what you’re holding. The image on the can helps in ways words can’t. With exotically drawn images of fruit, vine, and flower, the art appears like detailed drawings made by a botanist. The cans’ background colors are vibrant, the script alluring. The tagline is simple: Bitters & Soda.
These nonalcoholic concoctions have a liquor lineage. Angostura bitters find their way into Manhattans, Old-Fashioneds, and other libations. But Eric and George enjoy drinking these bitters in a different way. “Proper Angostura bitters and seltzer over ice is different and delicious,” Eric says.
The bitter of Bitter Bubble is derived from dandelion, chicory, and gentian, the dominant flavors in Angostura bitters. Photography: Nathanael Asaro
Both busy with their other businesses, Eric and George had little time to pursue their passion for these drinks. But then the pandemic arrived, and their worlds slowed. “This was our window to make it happen,” Eric says.
The bitter of Bitter Bubble is derived from dandelion, chicory, and gentian, the dominant flavors in Angostura bitters. What brings these sodas to the next level are their flavors. Blood Orange & Chamomile is a nod to Angostura; Rhubarb & Hibiscus is exotic and aromatic; and Sour Cherry & Chicory is, according to Eric, “made with the sweet soda drinker in mind.” The flavor is like cherry cola but without all the sugar. Indeed, all Bitter Bubble flavors contain no sugar. Eric enjoys Bitter Bubble over ice, unsurprisingly, but he also uses it to cut negroni, topping off the alcohol with soda as he drinks.
While Eric and George have gone from making “silly little tinctures,” as Eric refers to them, to large runs of Bitter Bubble, they’re not pushing production any farther at this time. “My focus is on the restaurants and George’s focus is his engineering firm.” Eric feels Bitter Bubble would be even more successful if they pushed it harder, but he says, “It’s just been a fun side project for us.”
