Culinary Cocktail Recipes

Grilled portobello caps and eggplant rounds lacquered with a smoky-sweet Angostura bitters glaze

Glass: Grill

Garnish: None

House of Angostura has long championed aromatic bitters as a culinary ingredient. Portobello caps and eggplant rounds absorb the smoky-sweet glaze the way meat does, and the clove, cinnamon, and gentian notes from the bitters round out the sweetness of ketchup and brown sugar without reading as "bitter" on the palate — an unexpected but authoritative showcase of bitters in savory vegetable cookery.

Fresh strawberries macerated in Campari and sugar — an Italian summer dessert

Glass: Serving Bowl

Garnish: Mint leaf

A traditional Italian summer preparation that leans on Campari's bitter-orange profile to balance the sweetness of ripe strawberries. The maceration draws out the fruit's juices and bleeds Campari's vivid red through the bowl — an elegant, near-effortless dessert that showcases bitter liqueurs as a culinary ingredient.