RECIPES FOR MAKING BITTER DROPS FOR COCKTAILS
They were born as a medicine to alleviate tropical diseases from Simón Bolívar's troops.
Today they are used in cocktails to give that aromatic "I don't know what" and add just the right bit of bitterness.
Angostura
They were created by Dr. Johann Gottlieb Benjamin Siegert, in Angostura, Venezuela (today called Ciudad Bolívar). The macerate was a fever-reducing tonic that had botanical ingredients such as angelica, cinchona, gentian, galangal, ginger, red sandalwood, cinnamon, cardamom, nutmeg, nacis, cloves, bitter orange peel, and dried beans. Years later the tonic lost importance as a medicine and began to be used as a flavor enhancer: the business was so good that in 1875 Dr. Gottlieb and his sons founded the Angostura brand in Trinidad.
Recipes for making bitter drops for cocktails
1. Infuse one to two teaspoons of the botanical of your choice (dehydrated) into four ounces of vodka in different small bottles.
2. Close and label with the botanist's name and date.
3. Shake once a day, and test until you feel the infusion has an intense flavor.
4. Record the days it took to get the result so you can easily replicate the recipe.
5. Remove the solids from the liquid with the help of a coffee strainer.
6. In a new bottle, and with the help of a dropper, mix different infusions until obtaining a pleasant flavor and aroma.
7. Label again and let the mixture sit for a few days so that the flavors are integrated.
8. Add them to your favorite cocktail for a unique and special touch.
Bitter agents
- -Angelica root
- -Root of barberis
- -Calamus root
- -Gentian root
- -Licorice root
- -Quina
- -Orange skin
- -Lemon peel
- -Wormwood
Flavoring agents
- -Herbs
- -Spices
- -Flowers
- -Fruit skin
- -Nuts
- -Chilies
- -Grain
Angostura Aromatic Cocktail Bitters - 16 Ounce Bottle
