Angostura® Bitters is an indispensable secret ingredient that has been hidden in plain sight since 1824. Just as you would season your cooking with a little salt and pepper, you can use it to enhance your cocktails – in fact, all it takes is a few dashes to completely transform tipples and bring them to life. That’s why it can be found at the heart of a variety of the world’s most celebrated drinks, from Martinis to Manhattans.
The original bitters brand, Angostura® has long been known for its rich and complex Aromatic Bitters with its magical elevating properties, as well as its newer zesty Orange Bitters spiced with cinnamon, cardamom and cloves, but it’s recently also introduced the rich and chocolatey Cocoa Bitters to its versatile line-up. Made with cocoa sourced from Trinidad and Tobago, its bitter, nutty notes are the perfect complement for cocktails featuring darker spirits.
And talking of spirits, did you know Angostura® also makes rum? Since 1945, it has fermented, distilled, aged, blended and bottled a variety of rums at its headquarters in Trinidad and Tobago, including its beautifully soft and toasty 1919 rum and its 7 Year Old rum, which is aged in charred American-oak barrels for a full flavour.
With the house of Angostura® on your drinks trolley, the only limit is your imagination. So, what are you waiting for? Let these wonderfully delectable recipes inspire you to make your best cocktails ever...
1. Add all the ingredients to a cocktail shaker along with some ice. Shake to chill, then add crushed ice to a goblet glass.
2. Double strain into the glass. Garnish with the mint sprig and peach slice.
1. Add all the ingredients, apart from the soda water, to a cocktail shaker with ice. Shake to chill.
2. Double strain into a highball glass with ice, then top with the soda water. Garnish with the blood orange wheel, then serve.
1. Rim a coupette glass with salt and seaweed, if using.
2. Add all the ingredients to a cocktail shaker with ice. Shake to chill.
3. Double strain into the glass. Garnish with a little coconut husk, then serve.