Johann Siegert in Angostura, Venezuela. At first, his intentions were purely medicinal. Many classic cocktails, like the Old Fashioned and Manhattan, call for a dash or two of Angostura to add bitterness and spice. The orange notes come from dried zest of orange peels, typically from Seville or the West Indies, with spices of Gentian root, cinnamon, cloves, ginger and coriander. She says orange bitters were called for in the original martini recipe, in addition to gin and white vermouth.
You can also add them to tropical-leaning drinks like margaritas and daiquiris, or try a dash of orange bitters in a pour of whiskey or Bourbon.
A dash or two of chocolate bitters, commonly made with cacao nibs and spices, will add a subtle nuttiness to cocktails. After that, the treasured bitters are ready to emerge from the shadows of secrecy and depart to the cocktail bars of the world. Next, of course, comes bottling, packaging and distribution. And the quirkiness continues. Bottles of Angostura are well-known for the unusual label, which sticks up around the neck like a cone of shame.
The story of the label seems to go something like this: the Siegert brothers were entering a competition. One brother rushed off to get bottles, the other to create labels, but they kind of failed to sync up on the details—so the label was too tall.
Without any time to correct it, they headed off to the competition with what they had. Well, they lost. Afterwards, however, one of the judges pulled them aside and said they should keep it as their signature packaging.
But we can give you the cliff notes version here. Many of the ingredients in bitters have been chosen not only for their bitter flavor, but also for their perceived medicinal benefits. Traditional aromatic bitters were often used in the early s for its medicinal qualities to help with malaria, stomach aches, and other ailments.
Many of the ingredients that make up a bitters do have health benefits, but for the most part, as the popularity of cocktails rose, bitters transitioned from an herbal medicinal to an integral element of every cocktail. They bring balance and interest to a cocktail. We include a few flavors that create the quintessential bitter taste of aromatic bitters; gentian, quassia, and wild cherry bark. But we also add a few non-traditional ingredients to our aromatic bitters to enhance the flavor; fresh ginger, cinnamon, grains of paradise, and nutmeg.
People often say it smells like Christmas. And again I applaud you for giving them a flavor no other aromatic bitters have. In a word, they are complex and excellent.
Add orange zest. Add rum and bitters and shake with ice to chill and dilute. Double strain into a cocktail or champagne glass. Top off with cold champagne. Gently muddle mint leaves in a highball glass.
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