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
Matching inspiration \u2013 Lemon Lime Bitters:<\/em><\/p>\n Add three lime wedges and 15ml lime cordial together in a high-ball glass, muddle, add ice and top up with lemonade. Add 6 \u2013 8 dashes of Angostura aromatic bitters and stir. Garnish with a lemon or lime wedge.<\/p>\n Complimentary inspiration \u2013 Mojito:<\/em><\/p>\n Muddle twelve mint leaves, two lime wedges and 37ml simple syrup in a highball glass. Add 60ml white rum and crushed ice, stirring consistently until glass frosts. Top with club soda and add three dashes of Angostura aromatic bitters. Garnish with mint sprigs and a lime wedge. Then serve.<\/p>\n