'angostura' on Serious Eats

A-go Flip

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. More

Ango Nog

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. More

DIY Cherry Bitters

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. More

Cocktail Trend: More Than 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. More

The Dutchess

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. More

Cocktail 101: All About Orange Bitters

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. More

Mix It Up: A Bitter Opportunity

"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... More

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