Angostura aromatic bitters
A concentrated aromatic bitters of gentian and spices, very bitter, by the drop in cocktails and sauces.
Angostura aromatic bitters is a concentrated aromatic bitters from Trinidad on a base of alcohol, gentian, spices, bark and herbs, dark red-brown, very bitter and spicy, dosed by the drop. It is added to cocktails (old fashioned, Manhattan, pisco sour, champagne cocktail), and in cooking to marinades, sauces, soups, braised dishes and desserts for depth of flavour.
Recipes with this ingredient
New York-style apple punch is an elegant and aromatic drink that perfectly combines the freshness of apples, the sharpness of brandy, and the spice of Angostura bitters. This punch draws inspiration from traditional American recipes where apple cider served as a base for many drinks, especially in the fall. The light tartness of lemon juice and the richness of ginger beer create a layered flavor that warms and refreshes at the same time. It is perfect for festive evenings, especially with friends when you want to enjoy a refined taste with a light fruity aftertaste. Serving it over ice makes the drink even more refreshing, while added lemon and orange slices give it a pronounced citrus note.
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The Manhattan cocktail is a true classic born in the heart of New York in the late 19th century. Legend has it that it was created for a festive evening at the Manhattan Club on the order of Jennie Churchill, mother of the future British Prime Minister. This elegant drink combines the strength of bourbon, the sweetness of sweet vermouth, and the spice of Angostura bitters, offering a rich flavor with hints of vanilla, spices, and a slight bitterness. Served in a chilled glass garnished with a cocktail cherry, it becomes an ideal companion for cozy evenings or formal events. The Manhattan embodies sophistication and nobility in a glass.
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The cocktail is named after the North American billionaire who got rich on the construction of steamships and railroad speculation. Angostura balsam - Angostura bitters - bitter balsam, a very concentrated flavoring component produced in Trinidad on the basis of an alcoholic drink. It is produced from the roots of gentian (Gentiana gen.), cinchona bark, herbs and berries. The name is associated with the city of Angostura in Venezuela. The recipe was developed in 1824 by John Siegert, who participated in the Battle of Waterloo.
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