Angostura Mug Shot Recipe
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January 18, 2011
Wikimedia Commona/Tomasz Sienicki
Making beer better with bitters.
- 1 bottle of your favorite domestic or light beer
- 3-4 dashes Angostura bitters
Fill a beer mug with the beer and top with bitters.
Angostura Bitters, Beyond the Bar
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In any other year I would have traveled home to visit my family in Trinidad and Tobago. But of course 2020 was not any other year, and the borders of my twin-island home still remain locked as tight as a drum—to me and to millions of other immigrants who are being sequestered from our country of origin. Since I won’t be heading to the Caribbean anytime soon, I find other ways to visit: I cook, and I put the upbeat spirit and flavor of the islands into whatever dish I’m making. Cue this Shepherd’s Pie.
A cursory glance of the ingredient list used in this recipe may elicit some questions. After all, this English dish, most often made with lamb or ground beef (mine uses chicken) typically doesn’t impart strong tropical vibes. But by embracing sunnier flavors and injecting some vibrant ingredients into a comforting cold-weather flagship, something special happens: You end up with a soothing dish of deep fragrance and uncanny West Indian warmth.
Bitters, habanero, and lime turn a shepherd's pie into a West Indies Shepherd's Pie.
Photo by Joseph De Leo, Food Styling by Pearl Jones
And much of that warmth can be attributed to a standout ingredient: a bottle of Angostura aromatic bitters.
With its signature oversize label and embossed yellow cap, the warming and botanical Angostura bitters is a well-regarded and well-loved standard throughout the world. Produced in a plant in Port-of-Spain, Trinidad, the tincture—a secret sauce of intensely concentrated roots, spices, fruits and extracts, dissolved in alcohol—is most associated with cocktails, where it lends the final touch to, say, a classic Manhattan. As a teen on the island, I recall drinking a couple of dashes of bitters mixed in with a few ounces of hot water whenever minor digestive upsets reared its head—a swiftly made tea of sorts, which always served to soothe. But I’ve long been an admirer of the many other possibilities found in a bottle of Angostura bitters. Especially when it comes to cooking.
3 Cocktails You Need to Make with Angostura Cocoa Bitters
After more than 200 years, The House of Angostura just released the third flavor in their bitters portfolio, the highly anticipated Cocoa Bitters. From the folks that brought you Angostura Aromatic Bitters and Orange Bitters, their newest addition has been creating quite a stir in the cocktail world. That’s because House of Angostura has established themselves as the authority on bitters after being in the game for more than two centuries. And now with this new release, everyone is rushing to use the hottest ingredient in their cocktails at home.
When the news about the cocoa bitters hit, cocktail enthusiasts everywhere were thrilled to say the least. And people were coming up with all kinds of concoctions—from old fashioneds to martinis to hot chocolates. So after some intense recipe testing and ahem, research, I’ve come up with 3 easy cocktails with cocoa bitters that I think you’ll love. But before we get into that, let me drop a little knowledge.
What are bitters?
Bitters, usually made from herbs and fruit, are like seasoning for a cocktail. They are a liquid ingredient with a bitter flavor that adds complexity and depth to a drink. I like to think of them as the salt and pepper of a cocktail recipe.
How do you use bitters?
Cocktail recipes that include bitters as an ingredient typically call for just a few dashes. That’s it. And bitters bottles have a specialized top that allow you to add just a dash at a time. That way, you don’t have to worry about accidentally pouring in too much. To get a full dash, take the bitters bottle in your hand and turn it completely upside down over your glass or shaker. And then, give it a full shake up and down. That’s one dash.
The Angostura Cocoa bitters are everything you imagine them to be—rich in flavor and color with a nice nutty, floral finish. They’re crafted in Trinidad using the world’s finest cocoa. They’re perfect for cocktails, baked goods, and savory dishes alike. They also are a great addition to cocktails with sweet vermouth and aged spirits including rum, cognac, brandy, and tequila.
Let’s Talk Cocoa Cocktails…
So of course, I had to put these new bitters to the test. I crafted 3 cocktails that I thought would appeal to a wide range of palates-whether you like something sweet and light or something a bit more boozy. The three cocktails include something for everyone. There’s a rum old fashioned—a spirit-forward drink. There is a cookies and cream martini for the dessert lovers, and there is a white russian for those looking for something a bit more classic. And ultimately, I think these 3 drinks showcase the versatility of the cocoa bitters. So without further ado, here are three cocktails with cocoa bitters that you can make today.
Bitters fanatics, who not only have a bottle of Angostura to finish up but also a bottle of bright red Peychaud’s bitters too, will love this sparkling wine cocktail. Hailing from the Old Seelbach Bar in Louisville, Kentucky, this cocktail combines Kentucky bourbon with orange liqueur, sparkling wine, seven dashes of Angostura and seven dashes of Peychaud’s, and it’s garnished with a long twist of lemon. It’s bittersweet, ruby red and one of the easiest ways to down whiskey by the fluteful.
Is Leonista a South African Tequila?
Technically, calling Leonista a tequila is a misnomer.
Like champagne, which has to be produced in a specific region of France to be called champagne, tequila has to be made in the Mexican state of Jalisco or some municipalities in Guanajuato, Michoacan, Nayarit, and Tamaulipas.
This is why you’ll find “tequilas” made elsewhere referred to most popularly as agave spirits.
But what’s in a name? It’s the product that counts.
The South African Leonista is a premium agave spirit made in the heart of a Karoo, following an age-old Mexican recipe requiring smoke and fire, resulting in a delicious smokey flavour.
With 15ml (½oz) to 45ml (1½oz) of Angostura
With: Angostura Aromatic Bitters, rye whiskey, orgeat syrup and lemon juice.
We say: This deep lurid reddy-brown cocktail won't be to everybody's taste but that's only to be expected with one-and-a-half shots of bitters. However, if you like cough candy then perhaps this cocktail is for you.
With: Angostura Aromatic Bitters, pisco, orgeat syrup and lime juice.
We say: This deep reddy-brown bittersweet drink is based upon sweet almond syrup balancing bitter notes from the Angostura and lime tartness. With a whole shot of Angostura, this cocktail is most unusual.
With: Angostura Aromatic Bitters, genever, pineapple juice, lemon juice and orgeat syrup.
We say: One of those Angostura heavy (very heavy) cocktails intuition says just shouldn't work (the name's misspelt for starters), but thanks to the rich balancing properties of almond syrup and pineapple it is not only balanced but good. The genever base justifies the name and adds its distinctive character.
You're Not My Real Trinidad
With: Angostura Aromatic Bitters, Pedro Ximénez sherry, cream of coconut, pineapple juice, and lime juice.
We say: Bittersweet, spicy and fruity – Reggae Tiki in style, if indeed there is such a cocktail style?
Our beverage first planted roots in Australia and quickly became a staple in the Caribbean, specifically, Trinidad. This well-traveled refreshing mixer was long enjoyed on the golf course and quickly migrated into local watering holes. Mix it with Whiskey, Gin, Vodka, Rum, Tequila…you name it. Our bubbles complement every spirit without losing their vibrant, zesty taste.
Go ahead: drink it solo or mix it up… and share your recipes with us! Click to download a printable version of our recipes.
CHILLED MAGAZINE VOLUME 12 - RECIPE FEATURE
This season, mix up some unique cocktails created by top chilled 100 members using angostura lemon, lime & bitters. The nonalcoholic beverage is caffeine- and gluten-free, made with pure cane sugar, and the only soft drink in the world made with angostura bitters. Click to download the article.
Jack Daniel’s Signature Drinks - Recipe Feature
Keep your friends close and your whiskey closer, Jack Daniel’s and Lemon Lime Bitters. Click to download the article.
LILLET SPRING COCKTAILS PRESS - RECIPE FEATURE
Cocktails, Refresher Spritzers and Sangrias. Click to download the article.
Owen Speaks. Soon
Owen Wilson is breaking his silence. After being hospitalized last month for an attempted suicide, Wilson has completed his first interview with friend and filmmaker Wes Anderson.
The interview will be posted online at midnight Friday as part of MySpace.com’s "Artist on Artist" series. It is unknown if Wilson will address his recent struggles and attempted suicide.
Heroes Season 2 Episode 5 - Fight or Flight
This week's episode of Heroes wasn't very good. That's not to say the plot was boring or that the story turned in a dull direction. Although some complain that the episode moved slowly and neglected to hit every major storyline, I am ok with an occasional "relaxed" pace. Saving the world isn't always a full-steam-ahead job.
The problem is that the dialogue was, for the most part, very amateurish. Some of the story lines seem frivolous, and there wasn't much payoff compared to how many good climaxes were building. This episode was written by Joy Blake & Melissa Blake, their first for the series. Mr Kring, make it their last?
We start out where last week left off. with Parkman and Mohinder by Molly's side. Molly is apparently comatose after being mentally confronted when she was using her power to find the Nightmare Man, Old Parkman. As precedes most episodes, we were treated to a "previously on Heroes" recap before the action began. Evidently Joy and Melissa have never watched a serial television program, because they recapped for us again in the opening scene, using character interaction. It was clumsy. Are we that dumb? We need to hear the characters work the details of what just happened in the story timeline into contrived conversations? No thanks! I didn't look it up, but I have a hunch Melissa and/or Joy wrote for Saved By The Bell. It was a horrible, forced opening sequence.
While I'm on the subject, has anyone else noticed that Matt Parkman is a horrible actor? For proof, watch the scene where he confront his dad, and says "You don't get to be sorry, you don't get to be anything!" It sums up his whole range. Lazy dumb angry guy that has a hard time making too many words in a row sound natural. Him and Ali Landry's toothy snarly tough girl garbage can vanish a la Claude as far as I'm concerned. Milo V's new angry look is working though. He pulls the tortured, "angry but containing-it. for now" look perfectly. Seeing him get mad or gleefully tortuous always puts a smile on my face. He's like my new karate kid.
I have never seen this Kristen Bell girl in anything before. I'm very excited to have an actress of this caliber on board this season. She was perfect, subtle and natural, completely believable. She made me forget she was acting and just watch the scenes. Irish guy, RIP, was a great actor as well. We never got to see what she actually did to him, but his body looked burnt and she was sending electricity-esque streams of light out of her fingertips. My favorite Kristen Bell scene was probably the phone conversation. It wasn't an amazing scene per se, but it was a fantastic performance. One sided phone conversations are among the hardest things to write, and can be harder to act. This one was flawless, a credit to the writers here. It'd be easy to make the dialogue clunky and obvious and overly explanatory, but it was far from it. And Kristen sold it like a real professional, there was literally nothing to complain about and those scenes are hard to pull off convincingly.
If these ladies think we the audience are dumb, they must think their characters are even dumber. Unfortunately Kristen fell prey to a bit of bad dialogue. She's a tiny blonde interviewing Irish dock workers . No one so much as whistles at her. And who in their right mind hears a statement like "I work for a company that wants to help keep him safe" and doesn't ask what the hell that's supposed to mean? I expect that in an episode of Inspector Gadget, not here.
I won't detail every line of bad dialogue, but probably the worst of it was Dana Davis playing Monica Dawson, talking to her cousin about her emerging abilities. "I don't know anything anymore, nothing makes sense!" Another line I expect to hear Kelly say to Zach during a breakup scene.
Probably my favorite line was "It's easier to ask forgiveness than permission." What a telling and overall poignant statement! I wonder if someone fed them that line. :) And how endearing was Micah's giggling when Monica was double-dutch jump roping? Loved it.
I didn't think the episode moved too slowly at all. I was slackjawed and actually said "this is really scary!" out loud when Old Parkman threw Matt and Nathan into the nightmares. I will say that I am totally over Hiro's little sideplot. It may be advancing the plot in a slick way that ties in later. I think Kensei is immortal and is the hooded man. He took the picture.
So what do you think of Old Parkmans's power? Did it really start like Matt's, or was that a ploy to gain Matt's trust?
My guess is that West's flying is really something broader that we have only seen manifest itself in his flying around. Like maybe gravity control? Could he float a car?
I'm excited to see where this season goes, it is definitely not disappointing. I don't know what else Tim Kring has going on these days but I would really like to see him write more episodes. He has thrown me into a universe that I love, and I'd hate for inept production to ruin the experience. For now it's going to take a lot more than a few lines of unwieldy dialogue to make me give up on saving the world.
The secret history of Angostura Bitters
To this day, the recipe for Angostura Aromatic Bitters remains a secret, and perhaps nowhere is the legend and lore surrounding it more robust than on the island where it is produced.
[It's] not just something to drink but is also a source of national pride
Take a tour down the drinks aisles of many supermarkets worldwide. Depending on local laws, there may be soda, beer or other alcohol. There will also likely be mixers for everything from a Bloody Mary to a Tom Collins. But no matter where you are, one little bottle quietly takes its place of importance among them all: Angostura Aromatic Bitters.
Produced since the 19th Century, Angostura Bitters is as important to the bartender as salt is to the chef. Without it, there would be no Manhattan or Old Fashioned or Whisky Sour. The cocktails that require a dash of Angostura Bitters number in the hundreds if not thousands.
However, Bitters, as we simply call it, is not just something to drink but is also a source of national pride in the tiny Caribbean twin-island nation of Trinidad & Tobago where it is now made. Visitors would be hard pressed not to feel its presence everywhere from hotel bars to restaurants to country "rum shops" reminiscent of the watering holes of old. Those exploring the nation's diverse cuisine will soon learn that Bitters provide a unique taste that marks everything from baked goods to traditional dishes and haute cuisine. So popular are Bitters in Trinidadian cooking that The House of Angostura in the capital city of Port of Spain hosted a 2018 competition between professional chefs and home cooks featuring recipes using the aromatic Bitters.
In Trinidadian families, like mine, Angostura Bitters serve as a flavour in everything from stews to desserts. "It's second nature to Trinis," said Gerard Besson, a Trinidadian historian and writer who curated The Museum at the House of Angostura. "Without even realising it, you grab the Bitters bottle and pass it over the pot."
Even in Trinidad's alcohol-abstaining religious communities &ndash including Muslims, Hindus and Seventh-day Adventist Christians &ndash there is usually a bottle of Bitters in the cupboard for medicinal use, most notably for ailments of the tummy.
It's a use that hews closely to the original purpose for this secret recipe created by Johann Gottlieb Benjamin Siegert, a German army surgeon and officer under Simon Bolivar. Seigert created Bitters while he was stationed in Venezuela in the town of Angostura (now Ciudad Bolivar) specifically as a stomach tonic for ailing soldiers. That was in 1824, and even after the family migrated to Trinidad in the mid-19th Century, his recipe was kept secret. Nearly 200 years later, it remains one of the world's longest held culinary mysteries.
Perhaps nowhere is the legend and lore of Angostura Bitters more robust than on the island where it is produced. Nearly every Trinidadian I know has a theory not only about what's in the Bitters but how the recipe has managed to remain a mystery all of these years. Only a few facts are known for sure: that Seigert' original recipe, a suspension of herbs, barks and spices, remains unchanged and that the alcohol base is close to 50%.
As meagre as this information is, the stories around the small bottles with their oversized labels &ndash the result of a printing error that became a branding boon &ndash is well documented and a key part of the distillery tours offered at The House of Angostura, which end with the opportunity to sample Bitters in local rum punch and other cocktails.
A common story that I&rsquove been told by locals is that the recipe is held by only five individuals at any time &ndash one of whom is always the English monarch &ndash and that all five must agree to when Bitters are made, thereby limiting over-production. Another story is that each of the five only have a portion of the recipe and that they must come together in order to produce Bitters, and that ingredients for Angostura Bitters arrive in Trinidad in unmarked containers, loaded onto unmarked trucks bound for the plant.
Brigid Washington, a North Carolina-based chef, food writer and author of Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season, who is originally from Trinidad, recalls her mother seasoning freshly caught kingfish with salt, lime juice and Angostura Bitters. Her mother would also give her a dash of Bitters over coconut ice cream. Of course, Washington has her own childhood story about how the Bitters are made. "Growing up I was told that two halves of the original family each had part of the recipe and neither side knew what was on the other's list," she said. "Each family would have to bring their bags of ingredients and dump them into the vat when it was time to make the Bitters."
As romantic as these tales may be, the reality is more prosaic. Distilled and bottled singularly at The House of Angostura in Trinidad, a team of chemists work to produce Angostura Bitters and the firm's other products, including rum, orange bitters and cocoa bitters.
Still, the company will not confirm or deny rumours or lore about Bitters production or, of course, what's in the recipe. In fact, The House of Angostura won't even say how much Bitters is shipped worldwide or the value of the business. Given that you would be hard-pressed to find a bar anywhere on the globe without a bottle of the brew, the number must surely be staggering.
While those at the House of Angostura are famously close-lipped, the company does offer some interesting facts relating to its most famous product, including that it functions as a mosquito repellent and that the product stains porous surfaces so thoroughly that a Seattle bar owner used the Bitters to stain the wood fixtures of his bar. It took three cases.
Perhaps more remarkable than either the secret recipe or its quirky uses is the way that Angostura Bitters overtook the market.
According to Besson, Angostura Bitters first made its way around the world in little wooden casks that ship's captains bought directly from Seigert as medicine for their crew. After Seigert's death, political upheaval in Venezuela pushed Seigert's sons Don Carlos, Luis and Alfredo to relocate to Trinidad, just eight miles off the Venezuelan coast, in the mid-19th Century. The firm set up a distillery &ndash The House of Angostura &ndash in Port of Spain.
By mid-1800s, Angostura Bitters had been making the world rounds for some decades, exported around the Caribbean, to the United States and to England where the military carried it across the expansive empire. By 1873, Angostura Bitters won a silver medal at the Vienna Exposition, and The House of Angostura had gained warrants to be exclusive purveyors of bitters to the royal houses of Prussia, Spain and England.
Others soon attempted to make copies of the product, but it was the Siegert sons' aggressive enforcement of their patent that shot-putted the little bottle to fame.
An oversized label of success
During the second half of the 19th Century, expositions worldwide introduced attendees to unique and unusual products, and the Siegert brothers quickly capitalised on the opportunity. Preparing for one such exposition, one brother was in charge of creating the bottle for the Bitters and the other the label. In what can only be called the luckiest error in liquor branding history, neither brother consulted with the other.
With time running short, the Siegerts were forced to present their Bitters with its oversized label to the judges. Although they lost the competition, the bottle was forever seared into memory as the most unique in the industry at the time &ndash a distinction it arguably still holds today.
"News of their lawsuits to protect their product made it to the financial papers, and in those days, financial papers were really only read by bankers and stockbrokers," said Besson, who found a bill of lading for Bitters to the Titanic while doing his research. "It was a time when officers' and gentlemen's clubs were very popular, and it was these men's interest in the story that brought the Bitters into their social sphere."
Bitters' boost into the upper echelons of society would seal its fate as the premier ingredient for sophisticated cocktail culture, with drinks being developed around its flavours, including the Manhattan at the Manhattan Club in New York City in the 1870s.
Angostura Bitters continued to grip the world's imagination and work itself into culinary history in other ways too. During American Prohibition, Tom Nelsen, the owner of a tavern on tiny Washington Island in Wisconsin, circumvented the law by applying for a pharmacist's license in order to dispense Angostura Bitters, which had retained its medicinal status. Bitters are still considered a medicinal tonic today, which is why, despite being more than 90 proof, it can be sold in grocery stores in the US.
After being shut down by Federal agents, Nelsen reopened after successfully arguing that he was dispensing medicine. Today, called Nelsen's Bitters Club, the tavern has card-carrying members who regularly consume Bitters shots, going through 80 cases of Angostura Bitters in its six-month season. The House of Angostura confirms that Nelsen's Bitters Club is the largest seller of Angostura Bitters in the world. So dependent is the bar on the Bitters, that current owner Sarah Jaworski recalls the Angostura Bitters scarcity of 2009 &ndash attributed to a shortage of the iconic brown bottles &ndash as "scary".
"Luckily we never ran out. At one point we were only receiving the smaller bottles of Angostura," she said.
Himself a great believer in the tonic that is Angostura Bitters, Tom Nelsen was said to have drunk a pint of Bitters a day living into his 90s.
Shot glasses of Angostura Bitters are also the main ingredient in the Trinidad Sour, an iconic drink made with Angostura Bitters, orgeat, lemon juice and rye whisky that was created in 2009 for a bartending competition by Brooklyn's Clover Club bartender Giuseppe Gonzalez.
"That competition was the first one I had ever lost up to that point because although they loved it, the judges thought it might be dangerous to drink that much Angostura Bitters along with other alcohol," said Gonzales, who now lives and works in Las Vegas. "What's most amazing about the bitters is that if you shake it, it gets this oily rich foam, like egg white, and you see that in the drink."
The foamy head on the Trinidad Sour &ndash and other Angostura Bitters-heavy drinks &ndash is yet another part of the mystery that two centuries later still entices drinkers to ask: what's in it?
The only listed ingredient on the label is gentian, a bitter-tasting root that has long been used in herbal tonics. And while the bark of the Angostura tree, an evergreen native to South America, has medicinal uses, the company has said there is no Angostura bark in its famous Bitters.
Washington believes she can taste Mauby, the bark that is used in the Caribbean for a brewed drink with a liquorice flavour. Jaworski at Nelsen's Bitters Club said that members and staff at the bar have guessed cloves, cinnamon and black liquorice.
When I taste Angostura Bitters, the key ingredient in my Trinidad Black Cake, I taste oak, allspice and star anise.
They are unbeatable. Everything else is a copy
While he's thought about it, Gonzalez says it ultimately doesn't matter what's in Angostura Bitters. He is quick to dismiss those trying to replicate the recipe on their own, which some bartenders attempted to do during the 2009 shortage.
"Ango has already won the game," he said, noting that the company does little or no marketing for its unreproducible product. "Someone could make something better and no one will drink it. They are unbeatable. Everything else is a copy."
Ramin Ganeshram is a journalist, historian and author of the book The General's Cook about Hercules Posey, the chef enslaved by George Washington.
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Homemade Angostura Style Citrus Bitters for Cocktails Recipe
Love you some bougie cocktails? Lemme guess: Old-fashioned. Manhattan. Sawyer. Sazerac. Pink Gin Pink. Champagne cocktail. Perfect storm. Death in the Gulf Stream. Angostura sour. OG martini.
You know, the ones that include bitters. The intensely concentrated tincture of herbaceous, earthy, resinous, bitter or citric flavor explosion. Your favorite bevs wouldn’t be the same without these old school bittering agents. But what the heck are they? Where did they come from??
Similar posts I know you'd love:
History of bitters.
- 1803 . A piece was published in Philly’s “Farmer’s Cabinet” that used the word “cocktail” to refer to a beverage. And so it begins.
- 1824 . In Venezuela, Dr. Johann Siegert creates the original Angostura bitters concoction. Given as an oral simulant to the military in light of malaria.
- 1850 . Dr. Siegert exports his product to the United States, England and the Caribbean.
- 1875 . His sons move to Trinidad and establish the family brand. Ango’ wins multiple awards.
- Late 1800s . Cocktails are generally accepted to have bitters. The shift from medicine to flavor enhancer is a mystery.
Catching the vintage vibe? You’re tasting a piece of history with every sip of your bittered whiskey. Cheers to the reawakening of Angostura and so many other bitters over the past 20 years in the USA.
Here’s my only beef : the price tag. $10 for a 6.7 oz dash bottle of Angostura Aromatic Bitters. Or $5 for a 4 oz dash bottle of Angostura Orange Bitters. Amazon sells a 16 oz of the Aromatic version for $25.88 . I figured I could make a more flavor-packed version for cheaper. So I did. You should too. Here’s how.
Note on the ingredients.
The modern versions use (1) bittering agents , (2) aromatics aka flavors, (3) alcohol .
- All sorts of roots, barks, bitter leaves, and citrus peel. You could buy 4 oz cinchona bark on Amazon for $7 , 1 oz of gentian root for $7 , and many other wood / leaf bittering ingredients, but you’ll only save money if you make a shelf worth of bottles to sell to friends and family. Consider using the peels of citrus fruits you’re already eating on a regular basis. Repurpose them!
- Limitless spices, herbs, flowers, fruits, nuts, cacao or coffee. I raided our spice cabinet for ALL “winter” spices and dumped them in the mixture. If I didn’t have whole spices, I steeped the powders in hot water, filtered the blend and poured it into the mason jar. My goal: HUGE flavor & money saved. If you cook or bake on the regs, just use what you have.
- Grain alcohol. The higher the proof / ABV, the faster the extract rate of flavor. The faster the extraction, the sooner your bitters will be ready for mixing. You’re essentially making an extract. Everclear, 100 proof vodka (50% ABV), or any leftover liquor / whiskey you’re not going to use. Ango’ Aromatic is 44.7% ABV and their orange bitters are 28% ABV. Starting with a 40% liquor will work beautifully.
AuthorAustin A. Difficulty Beginner
Easiest homemade bitters recipe ever. Citrus peels as the bittering agent, aromatic spices and grain alcohol. Steeped for 1-2 weeks. Upping your OG cocktail game.
Watch the video: DIY Sushi με τη Μαίρη Συνατσάκη. Fagaki E22 S2