You might be familiar with bitters but did you know that all bitters differ slightly in their sweet, citrus and spice characteristics.<\/p>\n
Bitters are made by steeping botanicals such as gentian root, cinchona bark, cassia, clove, cardamom, allspice, ginger, herbs, fruit peels and dried flowers in high-proof alcohol. The alcohol works to extract flavours but because it\u2019s used by the dash, the\u00a0alcohol\u00a0percentage ends up being\u00a0negligible when added to food and drinks; it also serves as a preservative, meaning a bottle of Angostura aromatic bitters could last for up to five years, if not longer, if kept out of direct sunlight.<\/p>\n
Not at all bitter when added to food or drinks, Angostura aromatic bitters adds that extra depth of flavour that intensifies the characteristics of other ingredients and enhances taste through smell \u2013 kind of like using salt and pepper in the kitchen. Angostura aromatic bitters should be an indispensable component of any home.<\/p>\n
With bitters, non-alcoholic cocktails become crisper, the top notes of light cocktails are enhanced, the aged notes in heavy rums and whiskies are softened, the acidity in citrus-based cocktails is pacified, it marries well with gin and vermouth, and adds depth to creamy creations.<\/p>\n