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Although they have only been around since 2007, Angostura’s Orange Bitters are only the second expression to have made an appearance since the original bitters were released in 1824! It blends Caribbean orange peel and a range of spices including cinnamon, cardamom and cloves, and works a treat cocktails, particularly those with a rum or whisky base.
Orange blossom, zest and potpourri. A little gentian.
Blood orange and peel. Cola bottles and coriander seed. Tangy and herbal.
Aromatic finish with pepper.
A truly wonderful product from Angostura. I’ve recently found this and now use it broadly in my taste menu. This morning, I added it to my somewhat bland orange ‘Christmas’ marmalade and it was transformed. My husband is a super taster and cannot tolerate any food bitter or chilli hot, by I can’t get enough of bitter flavours. I add it to boost my Aperol Spritz, and to tonic water with orange slices and ice for a sophisticated alcohol free drink. (I know it’s distilled, and there’s a trace.)
Great product to use in cocktails.
