What started out as a medicinal elixir for tummy ailments hundreds of years ago is used today to add wonderful flavours to drinks and enhance culinary experiences.
ANGOSTURA started exporting their aromatic bitters around the time of the “invention” of the first cocktail and – call it good timing if you like – it’s popularity grew with the rise of the Golden Age of the Cocktail.
For over a century, Bitters has been considered a key component in many cocktail recipes. Any mixologist worth their salt will know the benefits of using Bitters and specifically recognise ANGOSTURA aromatic bitters as an essential ingredient for a bar.
Not at all bitter when added to cocktails and food, ANGOSTURA aromatic bitters has been found to intensify the flavour of other ingredients and, for those who are sensitive, can even counteract acidity or balance creaminess of meals and drinks.
Non-alcoholic drinks become crisper and more refreshing with Bitters. It enhances the top notes of light cocktails without masking the true personality of the spirit and in other cocktails it adds a subtle unique taste regardless of the spirits used. It soothes the acidity in citrus-based cocktails and adds depth to creamy creations. It mellows out the aged notes in heavy rums, smoothes dried aged whiskies, matures a Manhattan, rounds off the taste in beer and marries well with pink gin and vermouth.
Make ANGOSTURA aromatic bitters your bar and kitchen essential! It’s the can’t-miss bottle behind the check-out, featuring an over-sized label and distinct yellow cap.
Classic Champagne Cocktail:
Glass: Classic Coupe
- 1 sugar cube
- 4 dashes Angostura aromatic bitters
- 25ml brandy (pot still)
- Brut MCC
- Garnish: Cherry
Place sugar cube in bottom of glass, dose with bitters and press, add chilled brandy and sparkling wine. Stir gently – garnish and serve.
Whole Egg Flip:
Glass: Classic wine glass
- 25ml Angostura aromatic bitters
- 25ml rum
- 25ml medium cream port
- 15ml rich salted syrup
- 1 whole egg
- Garnish: Nutmeg grate
Add all ingredients to a shaker with lots of ice, shake and double strain into chilled glass
Glass: Julep Cup
- 15ml sugar syrup
- 10 mint leaves
- 3 dashes Angostura aromatic bitters
- 50ml bourbon or brandy
- Garnish: Mint and two dashes bitters
Lightly muddle mint with sugar, add bitters and crushed ice, add bourbon and churn. Cap with crushed ice – garnish with bitters and mint.