Angostura, I Love You So.

A few of my favorite things

The other day I was putting some bottles away in my bar and noticed my beloved Angostura. It  reminded me of my well loved pair of jeans, or my hooded sweatshirt with numerous coffee stains. Slightly embarrassed by its appearance but comforted by it as well. The notorious yellow cap is cracked (from a night of debauchery awhile ago), the one-of-a-kind label has multiple stains.  It looks well loved because . . .well,  I love Angostura cocktails.

The Fixer

Angostura can make most things better, fix some drinks that went wrong. I've heard many times that bitters are liquid seasonings for the bartender and Angostura I think of as salt and pepper. I could write about where Angostura is a transformative ingredient in some cocktails—an Old-Fashioned is just sugary bourbon without it—but in this next recipe the Angostura is a main character, not just a supporting actor.

Do you think Vampire Bill would like it?

Trinidad Sour

1.5 oz. Angostura bitters (yep - you read that right)
1 oz. orgeat
3/4 oz. fresh lemon juice
1/2 oz. rye whiskey (I recommend 100 proof Rittenhouse)

Combine all ingredients in a shaker and fill with ice. Shake well to chill and strain in a coupe.

This amazing drink is credited to the New York bartender, Guiseppe Gonzalez. What makes it great, and why I love it, is that Angostura is the base spirit. It flips the traditional ratio on its head.  Definitely use a higher proof rye if you have it; it can stand up to the larger amount of Angostura. Now this drink is not for the faint of heart and it kinda looks like something Sookie might serve Eric (and if you get that reference you complete me) but it is delicious.

Be Nice to Bartenders

One of these days I'll remember the name

If you balked at the amount of Angostura in the Trinidad Sour this cocktail might be better suited for you. I was lucky enough to have this at Espita Mezcaleria in DC awhile ago.  I'll be honest, I don't remember what the name of the cocktail is and it's no longer on the menu. Now when I go, I sit at the bar and order "that Angostura heavy cocktail you use to have on your menu" and the bartender magically knows. This is why you sit at the bar, and if you're really nice he'll write out the ratios for you on receipt tape. Tip your bartenders well!

No Name

1.5 oz. mezcal
3/4 oz. fresh lemon juice
1/2 oz. Angostura bitters
1/2 oz. pineapple cinnamon syrup (I'll fess up and say I just use simple syrup)

Combine all ingredients in a shaker and fill with ice.  Shake well to chill and strain in a coupe.

The Angostura Cliff Notes 

Originally created in 1824, it was used as a tonic for tropical fever and then later in food and drinks. The formula of Angostura is like that of Coca-Cola and is one of the "World's Best Kept Secrets." Gentian is one of the only specific ingredients listed, which makes sense being that it was used in the tropics and gentian was often used as a malarial treatment.  If you would like more details you can always read the quite wordy label and then test your fellow cocktail drinkers.