Angostura Aromatic Bitters

[eje]

We've talked a bit about cocktails which feature Angostura Bitters over in the Bitters topic.

Thought I'd start a topic just about Angostura Bitters, as they are delicious.

A classic cocktail I've found that is a very good feature for Angostura bitters is the Imperial Cocktail.

Imperial Cocktail

1 Dash Maraschino. (1/3 tsp. Luxardo Maraschino)

1 Dash Angostura Bitters. (Be generous!)

1/2 French Vermouth. (1 1/2 oz Dolin Dry Vermouth)

1/2 Dry Gin. (1 1/2 oz Junipero Vermouth)

Stir well and serve with olive.

I used Junipero, as this is a 50-50 cocktail, so a gin with some spine works best. Plain old Tanqueray would also be a good choice. If you use a less aggressively junipered gin, like Plymouth, instead make the cocktail 2/3 Gin and 1/3 Dry Vermouth.

This is a much more complex and interesting cocktail than the simple ingredients would seem to indicate.

Other than Mr. Bolognese's Trinidad Especial, what cool cocktail uses for Angostura Bitters have you found?

[evo-lution]

Thought I'd start a topic just about Angostura Bitters, as they are delicious.

I doubt you'd say that if you'd tried a shot of the stuff.

"It's like drinking liquid Potpourri"

In all seriousness though, I came up with a drink for a Cointreau drinks comp in 2006 that called for a barspoon of Angostura. This drink also works served over ice.

Aperitivo Agrodolce

4 Medjool Dates

35ml Cointreau

25ml Campari

10ml Fresh Lemon Juice

1 Barspoon Angostura Bitters

Method: Dice up dates, add the Cointreau, Campari, lemon juice and Angostura, then shake hard with cubed ice.

Glass: Chilled cocktail glass

Garnish: Orange twist

[Chris Amirault]

Boy, this is a long list. I'd say the Pegu Club, Pisco Sour, and most Manhattan variations qualify, as do these favorites.

Ted Haigh's Barnum (Was Right) Cocktail:

• 2 oz gin (Plymouth here)
  1 oz Apry
  1/2 oz lemon
  2 generous dashes Angostura
  

Shake, strain, up, lemon twist.

Gary Regan's version of the Bennett Cocktail:

• 2 oz gin (a rare instance where Aviation gin works very well)
  1 oz lime
  1/2 1:1 simple syrup
  healthy dash Angostura bitters
  (dash green Chartreuse if you please)
  

Shake, strain, up.

www.cocktaildb.com's Master of the Hounds:

• 1 3/4 oz rye
  3/4 oz Cherry Heering
  2 dashes Angostura
  

Stir, strain, up with a brandied cherry.

drinkboy's Stargazer Cocktail:

• 1 1/2 oz rye
  1 1/2 Lillet blanc
  dash Angostura
  

Stir, strain, up, lemon twist.

Another from Haigh, the Widow's Kiss:

• 2 oz calvados (I use Laird's bonded apple brandy)
  1 oz Benedictine
  1 oz yellow Chartreuse
  2 dashes Angostura
  

Stir, strain, up.

[Dave the Cook]

Over in the Champagne Cocktails topic, Janet described a very tasty, low-alcohol bitters showcase:

I've been making a drink with grenadine (homemade; Pom mixed 1:1 with sugar) and bitters that's very good -- spicy and kind of medicinal (in fact, a friend suggested naming it "Dr. Robert").

So, Dr. Robert it is:

Pour .25 oz. grenadine and about 1/2 tsp. of Angostura bitters into a champagne flute and top with dry sparkling wine or champagne.

[weinoo]

I, too, often just drink a healthy shake of bitters in a glass of club soda.

Has anyone tried it on things like strawberries...I'm wondering if it works like a good balsamic vinegar?

[Alchemist]

I like to have a shot of it after a big meal, about 1 oz. Kinda like Underberg. It tastes much better that potpourri, and you don't get stems caught in your teeth.

Angostura and Vanilla Bean ice cream is one of the best things EVER!

I have made fruit salads and put them in thoes as well and it kicks them up a notch as well.

Toby

[Mickael]

Couple of drinks using 10 ml:

Free2One

3 parts Drambuie

2 parts Stone's Ginger Wine

1 part Angostura Bitters.

build on the rocks and stirred.

Jamie's Stephenson played with 10 ml of AAB during the Trinidad comp (which he won).

Easily Satisfied

40 ml Dranbuie

20 ml Velvet Falernum

10 ml Angostura Bitters

Glass Tumbler - Garnish Lime twist - (I think that it is buid)

Thanks for this topic, perfect to share it here, and lets see what you like?

Cheers

Mick

[brinza]

It seems there's a good reason that Angostura bitters was for a long time the last one standing.

Here's a plug for the Seelbach cocktail which calls for unusual amounts of bitters:

4 oz quality Champagne

1 - 1/2 oz bourbon whiskey

1/2 oz triple sec

7 dashes Peychaud's bitters

7 dashes Angostura bitters

And then of course Pink Gin. I'm partial to Ted Haigh's recipe in which he specifies "six goodly dashes of bitters."

ETA: BTW, has anyone noticed that newer bottles of Angostura are indicated as 44.75% alcohol? (instead of the usual 45%) What's that about?

Edited July 10, 2008 by brinza (log)

[TMFIII]

THE best hiccup cure I've ever come across:

Take a lemon wedge and dredge in sugar. Soak both sides with a few dashes of Angostura. Eat sweet Angostura fleshy goodness.

I found this while watching some TV show about Angostura and a person they interviewed was saying this is how they cured hiccups. I don't know how or why it works, but it does every time.

Cheers!

Marshall