Aromatic Bitters
The world's most famous aromatic bitters, essential for classic cocktails
Historical Context
Created in 1824 by Dr. Johann Siegert in Venezuela, moved to Trinidad in 1875
Tasting Notes
Warm spice, cinnamon, clove, bitter orange, herbal complexity
Flavor Evolution
Nose
(aroma)Palate
(taste)Finish
(aftertaste)Tasting Technique
Allow 30-60 seconds between each stage to experience the flavor evolution.
Aroma Assessment
Before tasting, smell the bitters directly from the bottle or on a spoon. The nose reveals the most volatile compounds and gives you the first impression of the flavor profile.
Palate Evaluation
Take a small sip and let it coat your tongue. The palate shows the immediate flavor impact and primary taste characteristics.
Finish Analysis
After swallowing, pay attention to the lingering flavors. The finish reveals the most complex and lasting impressions.
Recipes with Aromatic Bitters
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FAQ
What cocktails use Angostura Aromatic Bitters?
Angostura is essential in the Old Fashioned, Manhattan, and Champagne Cocktail. It also appears in the Trinidad Sour where it is used as the base spirit. Two or three dashes are the standard measure for most recipes.
Are Angostura bitters alcoholic?
Yes. Angostura Aromatic Bitters contain 44.7% ABV, which is higher than most spirits. However, they are used in such small quantities (a few dashes per drink) that the alcohol contribution to a cocktail is negligible.
Do Angostura bitters expire?
No. The high alcohol content preserves Angostura bitters indefinitely. An opened bottle stored at room temperature away from direct sunlight will maintain its flavor for many years. There is no need to refrigerate.