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Scotland
Orinoco Bitters created by Dr. Adam Elmegirab, originally for use in the multi-award-winning Dead Rabbit bar in New York City. Inspired by a style of bitters produced in the late 1800s, they're made using a selection of ingredients that include orange peel, raisins, cinnamon, chamomile, cardamom and cassia bark. An excellent alternative to other classic aromatic bitters.
I bought this little bottle of bitters because I saw it advertised on a gin tasting program on YouTube. I thought it might give my gin and tonic some extra pizzazz, but in truth I find the flavour a little unusual and not really an improvement on a standard G&T. All palates are different of course, and others will undoubtedly love it.
Our favourite bartender Ally recommended these to us for Manhattans at home and they've proved to be a fantastic addition to my liquor cabinet
So! I just did a comparative bitters tasting - the Orinoco is the strongest of the 7 bitters sampled. Not as fruity as Peychauds but sweeter. And less herbal more spiced than Angostura. Strong cardamom with subtle liquorice undertones. I suggest if you substitute it for Angostura you use half the amount (or less). Having tasted it on its own and in a few cocktails, my sense is it will overpower anything but the most robust drinks. It pretty much ate the Peychaud's (and almost everything else) in my Vieux Carre so all I got was whiskey and cardamom (although it did make the liquorice in the Benedictine come out more strongly). The tiny amount in my Old Fashioned pretty much took the whiskey on one-on-one, which worked well...but was nothing like a regular Old Fashioned. And because its quite spiced, it rather felt like I was drinking a whiskey liqueur... sweet, cardomom whiskey. A worthy addition to one's drinks cabinet but to be used sparingly and judiciously.
Got rid of my hiccups!!! Big dash into sparkling water, and it worked
These are too heavy on the cardamom so anything you add it to is lost in the flavour unfortunately
