For two centuries, The House of Angostura has been a cornerstone of classic mixology.
First developed in 1824 by Dr. Johann Siegert as a medicinal tonic, Angostura aromatic bitters evolved into an essential bar ingredient, bringing depth and balance to cocktails across the globe. But the bitters’ brilliance doesn’t stop at the bar – they’ve also earned a respected spot in kitchens, enriching both sweet and savoury creations with their botanical complexity.
Here’s how Angostura bitters continue to elevate drinks and dishes alike. The trick to incorporating Angostura into culinary dishes is to swap dashes for teaspoons.
The Pink Gin and its kitchen twist
Angostura bitters first found cocktail fame aboard British Royal Navy ships, where sailors combined their gin rations with bitters to ease seasickness. This simple mix – Pink Gin – became one of the earliest Angostura cocktails, celebrated for its subtle bitterness and elegant hue.
Transform the classic Pink Gin cocktail into a sophisticated dessert by poaching firm pears in a London dry gin with sugar and a teaspoon of Angostura aromatic bitters. The bitters add depth and complexity, mirroring the cocktail’s subtle intensity and clean finish. Serve the pears warm or chilled, drizzled with the reduced poaching syrup, and accompanied by whipped cream and fresh raspberries for an indulgent finish.
The Old Fashioned – A classic with sweet synergy
As cocktail culture evolved in the 19th Century, a preference for simplicity gave rise to the Old Fashioned. This enduring blend of whisky, sugar, water and bitters owes its signature depth and balance to Angostura aromatic bitters. For a modern citrus-forward take, add in Angostura orange bitters.
In desserts, Angostura bitters bring similar warmth and complexity. Try this luxurious recipe from Serious Eats, using Angostura bitters to make a delicious Old Fashioned (bourbon and orange) ice cream. Just as the Old Fashioned relies on balance and warmth, this dessert layers bourbon richness with the aromatic lift of Angostura bitters. For a bright, citrusy lift you can include Angostura orange bitters.
Martinis, Manhattans and bitters beyond the bar
Modern classics like the Dry Martini and Manhattan also benefit from Angostura’s touch. Orange bitters lift the Martini’s botanical notes, while a Manhattan comes to life with both aromatic and orange bitters, enriching its whisky-vermouth blend.
Inspired by the classic Manhattan, a rich dark chocolate tart featuring a hint of rye whisky is served with a whipped cream infused with Angostura orange bitters – it brings citrus spice and balance, just like the cocktail’s signature twist. Finish with a maraschino cherry for the perfect nod to this timeless serve.
The tart’s bittersweet chocolate reflects the Manhattan’s richness, while orange bitters in the cream offers a fresh contrast – much like the finishing touch in a perfectly stirred Manhattan.
Bitters as the star – Queen’s Park Swizzle
While bitters often play a supporting role, some cocktails give them the spotlight. The Queen’s Park Swizzle, created in 1920s Trinidad, uses a generous eight dashes of aromatic bitters to build bold flavour and visual drama atop a base of rum, lime and mint.
Grilled pineapple with rum & bitters caramel
Inspired by the bold tropical flavours of the Queen’s Park Swizzle, this vibrant dessert brings the cocktail’s signature notes to the plate: juicy grilled pineapple, dark rum caramel, fresh lime and mint.
A teaspoon of Angostura aromatic bitters stirred into the warm caramel adds the perfect layer of spice, echoing the depth of the original 1920s cocktail. Serve warm with a scoop of coconut ice cream and a scattering of torn mint leaves for a bold yet refreshing finish.
200 years, one limited edition
To mark its bicentennial, The House of Angostura released a limited-edition bitters – with just 120,000 bottles available worldwide. Blending aged rum with botanicals like angelica root and nutmeg, this golden bitters offers a unique aniseed-spice profile.
Two signature cocktails celebrate this milestone:
- VIP Paloma – A sparkling mix of aged tequila, grapefruit soda, prosecco and limited-edition Bitters.
- Classique – A refined blend of Angostura 1824 Rum, Lillet Blanc, champagne and limited edition Bitters.
Raise your glass
From historic cocktails to innovative drinks, Angostura bitters continue to set the gold standard in flavour. As we celebrate 200 years of mixology, one thing is certain – Angostura’s influence will continue to inspire bartenders and drinks lovers for generations to come.
Cheers to 200 years of excellence!
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