"When the wine goes in, strange things come out." ~Johann Christoph Friedrich von Schiller, The Piccolomini, 1799

Sunday, November 7, 2010

The Bitters Truth

I lived in a house with Angostura Bitters for most of my life. It was used sparingly but used, particularly in drinks, enough that I could recognize its very distinctive bottle anywhere. But it would seem that my house was the exception and not the rule as most of my friends now have never tasted, and some have never heard, of Angostura Bitters.

Developed in 1824 by Dr. Johann Gottlieb Benjamin Siegert, Angostura Bitters was named for the town of Angostura in Venezuela where Dr. Siegert had been appointed as the surgeon general by Simón Bolívar. The aromatic bitters were originally brought into existence as a stomach ailment remedy for Dr. Siegert's friends and family, however it's restorative properties were quickly discovered by sailors as a cure for seasickness and thus the product began traveling the world.

By 1830, Dr. Siegert had begun export of the bitters to England and Trinidad and by his death in 1870, a partnership between his eldest son Carlos had been established and Don Carlos, as he became known, began exhibiting his father's brainchild the world over, including Paris, Vienna, Philadelphia, and Australia. By the end of 1960, Angostura Bitters was being exported to 140 different countries.

The taste itself is extremely distinctive. Tried once, you will forever remember the flavour and will be able to identify it quite readily. Deep red in colour, it is a terrific addition to many beverages, but should not be ignored as an additive to meat, fish, or even desserts.

Determined to bring Angostura Bitters to the knowledge of my friends, I recently threw a small dinner party where it was the central focus of the evening. My guests were first treated to a classic Champagne Cocktail; a sugar cube placed in the bottom of a champagne flute, soaked in a few drops of bitters, half an ounce of brandy or cognac and topped with champagne. The sugar slowly dissolves into the drink, releasing both its own sweetness and the flavour of the bitters at the same time.

Next, I prepared a dish I found on the Angostura web site called Chicken with Champagne and Bitters Beurre Blanc. It was easy to prepare, basically chicken breast with accompanying veggies, but the sauce of shallots, champagne, bitters, cream, and finished with butter was the star, turning a rather ordinary sounding dish into very extraordinary.

The Angostura Group hosts a bi-annual Global Bartender's Challenge in which bartenders from all over the world are challenged to prepare original creations both alcoholic and non. One of 2008's winning recipes was from Danilo Oribe of the Treasure Island Hotel and Casino in Las Vegas, and called the Angostura Vice, which my guests finished their Angostura experience with.

Angostura Vice

4.5 ounces Mango Rum
2 dashes Angostura Bitters
3 ounces apple juice
Shake the above in a cocktail shaker and pour into champagne flute;
Top with champagne


The above makes enough for two flutes and was a very tasty sipper.


My guests thoroughly enjoyed themselves and have now been properly introduced to Angostura Bitters. If you've never tried it, start small by ordering a dash in your next gin and tonic at the bar. I highly recommend the experience.


Until next time,


Drink With Care, Friends

3 comments:

  1. So glad to hear your guests thoroughly enjoyed themselves. That's always wonderful news.

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  2. It was a terrific evening! All about trying something new and that's always fun.

    Thanks for popping in!

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  3. Just popped in to see what you've been up to. Hope you are well.

    ReplyDelete