Angostura Bitters: The Art of Balance in Cocktails
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Bitters are often described as a type of concentrated infusion that enhances a cocktail’s flavor profile, adding unique complexity without altering its overall structure or original style.
In cocktails, it's about enhancing, not overwhelming. When we want to add a certain flavor, the typical method is to include a spirit or component that provides that taste directly. Alternatively, a knowledgeable bartender may skillfully select ingredients that indirectly evoke specific flavors, awakening nuances without using the exact flavor itself. However, these methods usually require a certain volume of ingredients (e.g., 5/10/15/20ml), which can complicate the cocktail’s structure and make achieving balanced layers of flavor challenging—sometimes you only taste a couple of the elements despite adding several.
Angostura: Your Companion on the Cocktail Journey
When it comes to bitters, Angostura is by far the most commonly used and recognized brand worldwide. Even two or three decades ago, before the cocktail renaissance, if a bar only had one bottle of bitters, it would most likely be Angostura Bitters.
1824 – Originally a Digestive Aid
Bitters have played an essential role in cocktails since the first cocktail definition in 1806, which included spirits, sugar, water, and bitters. Dr. Johann Siegert, a young expert in bitter tinctures, invented a medicinal digestive formula called “Amargo Aromatico” in 1824, designed to treat digestive issues among soldiers effectively.
1850 – Entering the Cocktail Scene
In 1850, Dr. Siegert expanded his business to England, the Caribbean, and the United States, where bitters started becoming popular among bartenders and chefs. Angostura quickly gained favor as a trusted brand in the cocktail and culinary world.
1875 – The Rise of the Manhattan
By 1874, the classic Manhattan cocktail had emerged, securing Angostura Bitters a stable place in cocktail history.
1900 – The Golden Age of Cocktails
During this period, cocktail culture flourished across the United States, England, and Europe, with Angostura Bitters appearing in renowned bars like the Savoy Hotel in England and the Ritz Hotel in America. Classic cocktails such as the Old Fashioned and the Manhattan elevated Angostura’s prominence.
1906 – Market Transformation
With the Pure Food and Drug Act of 1906 in the U.S., bitters makers faced new regulations. Labeling became stricter, the term “medicinal” was removed, and alcohol content had to be clearly marked. Despite the industry's upheaval, Angostura Bitters remained indispensable.
1912 – Royal Seal of Approval
In 1912, Angostura expanded to England and was even appointed as a supplier for King George V. This era saw the popularity of cocktails like the Pink Gin, Champagne cocktails, Old Fashioned, Manhattan, Daiquiri, and Martini soar.
1921–1933 – The Impact of Prohibition
Despite not being a primary cocktail ingredient, Angostura Bitters, as an alcohol-based product, was still affected by Prohibition in the United States. After Prohibition ended, cocktails resurged in popularity, and the 1930 publication of the Savoy Cocktail Book helped reestablish cocktail culture.
1940s – The Tiki Culture Boom
Post-Prohibition, U.S. policies under President Roosevelt’s Good Neighbor Policy encouraged trade with Latin America and the Caribbean, introducing Americans to rum cocktails such as the Mai Tai (1944) and the Queens Park Swizzle (1946), showcasing Angostura Bitters.
2007 – Introduction of Angostura Orange Bitters
After nearly 200 years, Angostura introduced Angostura Orange Bitters, a popular addition in Martini variations and an excellent pairing with vodka, gin, whiskey, or rum. It’s also widely used by chefs in culinary creations.
2014 – Launch of Amaro
In 2014, Angostura launched its first non-bitters product: Amaro di ANGOSTURA, a rich, amber-colored digestif with notes of cinnamon, dark chocolate, and a hint of Angostura Bitters.
Angostura’s Secret Recipe
Producing Angostura Bitters is a challenging and highly secretive process. The formula reportedly involves over 40 ingredients, with only five people on the planet knowing parts of the full recipe. To protect the formula, raw ingredients are shipped to England and then transported to Trinidad for final production.
Ingredients are blended, macerated in high-proof alcohol, and caramel is added for color before being diluted to an alcohol concentration of 44.7% and bottled.
Why the Iconic Oversized Label?
The unique oversized label is often Angostura’s most recognizable feature. The story goes that during a bitters competition, the Siegert brothers, one handling the bottling and the other designing the label, rushed the process and misaligned the label, resulting in an oversized look. Though they didn’t win, a judge suggested keeping the design as a memorable trademark. They followed this advice, creating the iconic packaging we know today.