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Here's how they make their world-famous bitters and premium rum.
A bottle of Angostura aromatic bitters with its distinctive oversized label. Angostura bitters (English: / æ ŋ ɡ ə ˈ s tj ʊər ə /) is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, [1] produced by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages, or less ...
Angostura bitters; Served: Straight up: chilled, without ice: Standard drinkware: Cocktail glass: IBA specified ingredients† 4.5 cl Angostura bitters; 3 cl orgeat syrup; 2.25 cl fresh lemon juice; 1.5 cl rye whiskey; Preparation: Pour all ingredients into a cocktail shaker, shake well with ice, strain into chilled cocktail glass.
Angostura is a genus of medicinal plant native to South America. Its bark is sometimes used in bitters. Species. It includes the following species (this list may be ...
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Angostura trifoliata is a plant native to South America. It is an evergreen, growing 18 to 24 metres (59 to 79 ft) tall. [2] The leaves are composed of three ovoid lanceolate leaflets. The flowers are purplish-white. [3] Angostura bark is used in the treatment of fevers, where it is believed to be as effective as quinine. [2]
A long vodka is made by adding lemonade, or soda water, and lime cordial to 1 or 2 shots of vodka on ice. The glass can either be rinsed (and then emptied) with Angostura bitters, or 2–3 drops can be added to taste; distinguishing the drink from a vodka lime and lemonade.