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A rather curious drink, primarily used for adding flavour to cocktails, Bitters are a little like the salt and pepper of the cocktail world (as in the condiment and not the hip hop outfit).

Bitters are made with various bitter herbs, barks and other flavourings, with an alcoholic base (often rum). They are not intended for neat consumption, due to their very (and unsurprisingly) bitter flavour, but when added to an Old-Fashioned cocktail, or a Manhattan, they impart all sorts of complexity, bringing maturity and great depth.

Bitters started life, as did many of our favourite drinks, as a medicine. The famous Angostura bitters were created by Dr Johann Gottlieb Benjamin Siegert as a remedy for sea sickness and stomach ailments. The original recipe was named after the town of Angostura in Venezuela (and not after the bark from the tree of the same name – also named after the town).

Exports started to Trinidad (where the Angostura company is now based) and England. The Royal Navy (which was, at the time, an ardent promoter of some of the more beneficial qualities of alcohol) took to adding a few dashing of Angostura bitters to Gin, a concoction known as “Pink Gin”, which was said to placate tummy woes.

The list of ingredients used to make traditional bitters reads a little like a who’s who of archaic remedies: Angostura bark, cassia, gentian, even quinine (the favourite anti-malarial of the old colonists). Bitters are simply made by macerating a bitter agent (often one or more of the above mentioned barks), and a selection of other herbs and spices in strong spirit.

Did you know?... ...In Trinidad and Tobago, Angostura bitters are often added to coffee – well worth trying!


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