Angostura Aromatic Bitters

Product Description
Probably the most popular cocktail bitter available on the market. It was originally created, in 1824, as a stomach bitter, designed to help improve digestion and appetite. Today, the most common application is in cocktails such as the Manhattan and in culinary use for dishes needing added depth of flavour.

Label Text
Angostura Aromatic Bitters, famous for flavour since 1824. Angostura aromatic bitters was first made in 1824 by Dr. J. G. B. Siegert, a Prussian army surgeon who went to Venezuela to serve in the forces of Simon Bolivar, the liberator of South America. Dr. Siegert was appointed Surgeon General of the military hospital in the town of Angostura and there he created an aromatic bitters which has since become famous throughout the civilized world. Angostura aromatic bitters may be distinguished from all other aromatic bitters by its fine flavour and aroma. It has long been known as a pleasant and dependable appetizer, as well as a popular flavouring for a wide variety of foos, beverages and desserts.

Tasting Notes

Colour:
Dark brown with a pinkish hue.

Aroma:
Sweet with aromas of cinnamon, clove, cardamom and hints of orange peel. Has an almost middle eastern aroma.

Palate:
Slightly sweet, bitter cinnamon with a long bitter (gentia) finish.

Notes:
Use sparingly in cocktails, usually three dashes is sufficient.

Serving Suggestions :
Angostura is mostly used in classic cocktails that call for bitters. Also, if you have an upset stomach from over indulging, take one teaspoon of Angostura bitters and mix with a small glass of club soda. It will help settle your stomach.

If you want to try Angostura outside of the drink category, try some on good vanilla ice cream, with a sprinkle of demerara sugar.

Relavent Links
Angostura Website