Bitter Angostura was created in 1824 by Dr. Johann Gottlieb Siegert as a remedy for fever, stomach pain, and hiccups. Due to its effectiveness and popularity, mass production of this bitter began in 1930. Despite its worldwide popularity, Angostura is produced by only one company – The House of Angostura, located on the island of Trinidad, which keeps the original recipe in strict confidence.
Production process
The composition of the bitters includes a unique blend of aromatic herbs and spices, the recipe of which is strictly confidential. The production process involves grinding plant materials, mixing, filtering, and infusing them in 57% alcohol for three months. Before bottling, the drink is diluted with water to standard strength. Due to the high concentration of flavors, Bitter Angostura is used in minimal doses – a few drops are enough to give the cocktail a unique taste and aroma.
Application.
Bitter Angostura is not consumed in its pure form. It is added to coffee, pastries, various dishes and, of course, cocktails. The drink has become an integral ingredient in many classic cocktails, such as the Manhattan, Old Fashioned, and others.