This recipe adds a hefty dose of bitters to London dry gin, making for richer, spicier take on the classic Pink Gin.
'Angostura' on Serious Eats
Using bitters as a base instead of an accent goes back awhile—look at the 1939 recipe for Charles H. Baker's Angostura Fizz and you'll also find bitters being measured out to a full ounce. In this take on a gin-based tiki drink, the spicy flavors of Angostura are right at home.
In this tiki-inspired cocktail, a full ounce of bitters plays the starring role.
The A-go Flip is what would happen if eggnog left the farm for the big city, then came back for a family gathering, bringing a few tricks up its sleeve.
The A-go Flip, conceived by Matt Poli of The Publican in Chicago, is a deep and complex riff on classic eggnog. With rum and rich PX sherry as a base, it has the creamy feel we all know and love, with flavors that will make even non-noggers take notice.
This drink from Anvil Bar & Refuge in Houston might just become your new favorite eggnog recipe. The key: a long pour of Angostura bitters instead of your standard brandy or whiskey base.
Instead of rum, brandy, or whiskey, this nog from Anvil Bar & Refuge in Houston uses a generous pour of Angostura bitters as the base spirit. The Angostura adds a punch of winter spices (and a burnt sienna color) to the classic drink.
Swapping in cherry bitters for Angostura bitters can give your cocktails a subtle yet delightful boost, adding a hint of fruit while still delivering the bitterness your drink needs. The best part about making your own is you can customize your bitters to your cocktailing needs.
Do you ever get annoyed with the bits of mint and lime pulp that get stuck in your teeth when drinking a mojito? This version solves the problem by straining the lime and rum-based drink through a tea strainer while adding a bit of complexity with a dash of bitters.
Bitters are often thought of as the salt and pepper of the cocktail world, adding just a touch of spice to focus and deepen the flavors of a drink. It makes sense to use them sparingly—a 4-ounce bottle of Angostura can sell for $9 or more, and it's potent stuff, so a drop or two goes a long way. "But we're living in an age of extreme ingredients," says Theo Lieberman of Lantern's Keep and Milk & Honey in NYC, "everywhere you look, there's pork belly." So perhaps the time for the extreme use of bitters has come.
This cocktail from Theo Lieberman of Lantern's Keep and Milk & Honey in NYC has a heavy pour of Angostura bitters in it, but that doesn't make it bitter. The spice is balanced with bright fruit and rich almond from housemade orgeat.
We find ourselves now in a sort of orange bitters renaissance, but it was by no means ever clear that this would happen. It's truly instructive to take each brand—Fee's, Regan's, Bitter Truth, and Angostura—and test each of them in cocktails. Even in a small dose, a dash, each brand asserts its personality.
These days, you can't move a millimeter in even the dingiest of contemporary drink dens without hearing that "B" word: bitters, bitters, bitters. But what are bitters really made of? And how can you go about crafting your own?
Last week, we dipped into a little bitters history. Today we'll look at the two champions of the bitters field: Angostura and Peychaud's.
"Many professionals with whom I've discussed the Angostura shortage see it as I do—an opportunity." By now, you've probably heard the news that there is a shortage in Angostura bitters, due to a problem with their bottle supplier—and with such...