When was Angostura Bitters Founded?
19th century doctor, Dr. Johann Siegert first produced the aromatic bitters as a medicinal treatment for stomach ailments, as the botanicals tempered the harsh acidity of citrus fruit, and aided in digestion. His sons went on to establish the Angostura brand in 1870 in Trinidad. The product later became a go-to for bartenders to use in a variety of cocktails and it is currently exported to 165 countries worldwide. In 2018, Drinks International Annual Bar Report named Angostura as the “number 1 selling bitters.”
The Original Bitters
The iconic bitters that lift drinks to the next level of complexity. These are the classic, quintessential bitters for making an Old Fashioned or Manhattan, and add an unmistakable yet subtle kick of spice.
The New Angostura Orange Bitters
Launched around 2007, the flavour is a delicate blend of spices, ‘sun ripened Caribbean’ citrus, and bitter gentian that works well in vodka, gin and whisky cocktails, and equally well with rum.
Angostura Cocoa Bitters
Locally harvested from Trinitario cacao, characteristic floral notes are infused with the nuttiness of cocoa nib. The luxuriously rich flavour works equally well in baking or add a few drops to an espresso martini to add a hint of mocha.
This original article first appeared in the Spring 2024 issue of City Style and Living Magazine.
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