{"id":11658,"date":"2024-07-30T15:40:33","date_gmt":"2024-07-30T15:40:33","guid":{"rendered":"http:\/\/www.food-blog.co.za\/durban\/?p=11658"},"modified":"2024-07-30T15:40:33","modified_gmt":"2024-07-30T15:40:33","slug":"a-perfect-pairing-angostura-bitters-and-the-evolution-of-whisky-cocktails","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/durban\/a-perfect-pairing-angostura-bitters-and-the-evolution-of-whisky-cocktails\/","title":{"rendered":"A Perfect Pairing: ANGOSTURA\u00ae Bitters and the Evolution of Whisky Cocktails"},"content":{"rendered":"<p><strong>Ever since the first anarchic soul back in the 1800s added ANGOSTURA\u00ae bitters to a lump of sugar, poured a tot of whisky over it and called it a cocktail, the two sublime elixirs have been recognised by cocktail cognoscenti as a marriage made in heaven.<\/strong><\/p>\n<blockquote>\n<p style=\"text-align: center;\">As the whisky cocktail that started it all, the Old Fashioned is the simplest and most iconic, soon followed by the Manhattan (a similar recipe but with the addition of vermouth).<\/p>\n<\/blockquote>\n<p><span style=\"text-decoration: underline;\"><strong>Both classic cocktails call on ANGOSTURA\u00ae bitters for a very good reason\u2026<\/strong> <\/span><\/p>\n<ul>\n<li>We talked to three innovative South African bartenders to find out what happens to the flavour profiles when you mix the two, what their favourite classic whisky cocktails are, and how they are innovating and taking the tradition of whisky cocktails forward into a new era.<\/li>\n<\/ul>\n<p><strong>Flavour profiles in the mix<\/strong><\/p>\n<p>Most mixologists agree that the flavour profiles of a good whisky only get better with a dash of ANGOSTURA\u00ae aromatic bitters. \u201cIt adds a lot of depth and complexity \u2013 I like to call it anchoring,\u201d says AJ Durow of Blank pop-up bar. \u201cIt\u2019s almost like adding salt to your food\u2026 adding ANGOSTURA\u00ae\u00a0 bitters to your cocktail really plays well with the oaky notes from any whisky, and with the sweet vanilla and caramel notes that you get from the barrels.\u201d<\/p>\n<p>There\u2019s a reason why ANGOSTURA\u00ae has been a fixture on the bartender\u2019s shelf for going on two centuries. \u201cIt fills an essential role in a balanced cocktail,\u201d says Matthew Cox of Queens, \u201cworking as a bittering agent to counteract sweetness or acidity, and acting as a binding component.\u201d<\/p>\n<p>And it works particularly well in combination with whisky, adds Aimee Donofrio of Smoking Kills, \u201cIt has an incredible ability to bridge the flavour gap between a whisky and other ingredients in a cocktail, enhancing the complexity while creating a<\/p>\n<p>cohesive balanced drink. This being said, ANGOSTURA\u00ae aromatic bitters is also a flavour amplifier which brings forward corresponding flavours in the whisky and cocktail, while cutting through the richness and harshness that can be associated with whisky.\u201d<\/p>\n<p><strong>Classic whisky cocktails<\/strong><\/p>\n<p>As the original classic whisky cocktails, the Old Fashioned and Manhattan are still stalwarts of the cocktail scene today, but there are several more classics that have evolved over from those early favourites. Donofrio adds the Whisky Sours and the Boulevardier to her list of favourites, while Cox also loves the Manhattan\u2019s Scottish cousin, the Rob Roy (using scotch instead of bourbon), and the Sazerac (rye whisky, absinthe, and bitters).<\/p>\n<p><strong>Which whisky goes with which ANGOSTURA\u00ae<\/strong> <strong>bitters? <\/strong><\/p>\n<p>When it comes to deciding on a particular whisky and bitters combination the possibilities are seemingly endless. \u201cANGOSTURA\u00ae bitters gels with practically any whisk(e)y,\u201d says Cox. \u201cHowever my favourite combinations are ANGOSTURA\u00ae aromatic bitters with bourbon or Islay whiskies, ANGOSTURA\u00ae orange bitters with younger Scotch whiskies and Irish product, and ANGOSTURA\u00ae\u00a0\u00a0 cocoa bitters with sherried Scotches.\u201d<\/p>\n<p>Donofrio has also been riffing on the three ANGOSTURA\u00ae bitters flavours, \u201cLately, my favourite combinations have been using a peated whiskey like Laphroaig 10 year old paired with ANGOSTURA\u00ae cocoa bitters, for a rich warming winter cocktail,\u201d she says. \u201cAnd I\u2019ve been pairing Tullamore Dew XO Rum Cask with ANGOSTURA\u00ae orange bitters to bring out the floral notes of the whisky.\u201d<\/p>\n<p><strong>Taking whisky cocktails forward into the future<\/strong><\/p>\n<p>Without innovation not even the classic cocktail would have come into being. The cocktail scene is fluid by nature, with so many ways to ring the changes in a whisky cocktail, and there\u2019s a lot happening in today\u2019s bar scene.<\/p>\n<p>\u201cI love doing a good fat wash on a whisky and I love doing infusions with ANGOSTURA\u00ae bitters. It\u2019s a really nice base to play around with,\u201d says Durow. \u201cMy current favourite would be a wagyu fat-washed Old Fashioned with a gochujang infused ANGOSTURA\u00ae.\u201d<\/p>\n<p>Cox has also been experimenting with the ways he uses ANGOSTURA\u00ae bitters in cocktails, \u201cI&#8217;ve been having fun infusing the bitters, as well as converting it into a<\/p>\n<p>rinse (a light coating of the inside of the glass before the cocktail is poured), or a spray, to add aromatic depth to the cocktail without the addition of bitterness within the glass.\u201d<\/p>\n<p>Smoking Kills is a rum bar, with most cocktails based on that spirit, but lately Donofrio says she has been enjoying split base cocktails (cocktails made with two different spirits instead of just one). \u201cI\u2019m also playing with rum cask whisky and whisky cask rums (a current favourite is the Havana Club Cuban Smoky) which allow guests that enjoy a specific spirit to move out of their comfort zones while still experiencing something familiar.\u201d<\/p>\n<p>In whichever direction our mixologists\u2019 experimentation is taking the next generation of whisky cocktails, it\u2019s certain that ANGOSTURA\u00ae bitters (in all three variations) will be right alongside on every step of the journey.<\/p>\n<p><strong>For more information on the Angostura range and delicious food and cocktail recipes please visit <a href=\"http:\/\/www.angosturabitters.com\/\">www.angosturabitters.com<\/a>.<\/strong><\/p>\n<ul>\n<li>Follow Angostura South Africa on Facebook <a href=\"https:\/\/www.facebook.com\/AngosturaZA\/\">\/Angostura South Africa<\/a> and Instagram <a href=\"https:\/\/www.instagram.com\/angosturaza\/\">@AngosturaZA<\/a> for fun facts, recipes and brand updates.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ever since the first anarchic soul back in the 1800s added ANGOSTURA\u00ae bitters to a lump of sugar, poured a tot of whisky over it and called it a cocktail, the two sublime elixirs have been recognised by cocktail cognoscenti as a marriage made in heaven. As the whisky cocktail that started it all, the&#8230;<\/p>\n","protected":false},"author":1,"featured_media":11659,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-11658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A Perfect Pairing: ANGOSTURA\u00ae Bitters and the Evolution of Whisky Cocktails - FoodBlogDBN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.food-blog.co.za\/durban\/a-perfect-pairing-angostura-bitters-and-the-evolution-of-whisky-cocktails\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Perfect Pairing: ANGOSTURA\u00ae Bitters and the Evolution of Whisky Cocktails - FoodBlogDBN\" \/>\n<meta property=\"og:description\" content=\"Ever since the first anarchic soul back in the 1800s added ANGOSTURA\u00ae bitters to a lump of sugar, poured a tot of whisky over it and called it a cocktail, the two sublime elixirs have been recognised by cocktail cognoscenti as a marriage made in heaven. 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