Angostura bitters

Angostura bitters is a thick bitter (herbal alcoholic preparation) based on herbs, gentian, and spices, by the House of Angostura in Trinidad and Tobago. The recipe traces to the town of Angostura (now Ciudad Bolívar, Venezuela), hence the name, but does not include angostura bark. The bottle is recognizable by its unique oversized label.

A bottle of cocktail bitters is typically 35–45% alcohol. Since most bitters are used by dashes or in drops, the amount of alcohol is minuscular, making the ABV hard to trace. The flavor is bitter and spicy, with traces of clove and cinnamon. The exact recipe of the Angostura bitters is a secret, with only the top-notch ingredients being known.

Angostura bitters is also great with

Planters Punch
4 minutes
Planters Punch

Planter’s Punch is an is an IBA Official Cocktail made of a simple mixture of rum, citrus, sugar and spice. This classic drink has been quenching thirsts since the late-1800s, but its origins are murky. The cocktail has been said to have originated at the Planters Hotel in Charleston, South Carolina, but actually originated in Jamaica. Recipes vary for the Planter’s Punch so feel free to give the drink your personal spin.

4 minutes
Pegu Club

The Pegu Club is a gin-made cocktail that was the signature beverage of Burma's Pegu Club. The club was called after the Pegu, a Burmese river. The first occurrence of the cocktail was in Harry of Ciro's book ABC of Mixing Cocktails from the 1920s. As the composition goes, the drink it's a Gin Sour but without the egg whites and with the addition of bitters.

Pisco Sour
4 minutes
Pisco Sour

A pisco sour is an alcoholic cocktail of Peruvian origin that is typical of the cuisines from Peru and Chile. The drink's name comes from pisco, which is its base liquor, and the cocktail term sour, in reference to sour citrus juice and sweetener components. The cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris.

5 minutes
Gin sour

The gin sour is a classic cocktail made with gin, lemon juice, and sugar that predates Prohibition in the United States. Adding club soda water to the mix turns it into a gin fizz. The egg white is optional but adds a beautiful layer of foamy texture atop the drink, which you can then decorate with bitters. Usually 2-3 drops of Angostura bitters. This sour is light, refreshing, and with a lot of character, one of the original cocktails of its kind appreciated in a similar manner since the late 1800s.

Martinez
4 minutes
Martinez

The Martinez is a classic cocktail that is widely regarded as the direct precursor to the Martini. It serves as the basis for many modern cocktails, and several different versions of the original exist. The true origin of the Martinez cocktail is unclear. Two early stories attribute the making of a cocktail named the Martinez to bartender Jerry Thomas at the Occidental Hotel.

Tipperary
3 minutes
Tipperary

The Tipperary is a cocktail made with Irish whiskey, sweet red Vermouth, green Chartreuse, and Angostura bitters. Though perhaps less mainstream than some of its fellow classic cocktails, the Tipperary has been around for quite some time. It first appeared in the 1916 printing of "Recipes for Mixed Drinks" by Hugo R. Ensslin.

Trinidad Sour
3 minutes
Trinidad Sour

The Trinidad Sour is a cocktail made with Angostura bitters, orgeat syrup(a sweet nut-based syrup), lemon juice, and rye whiskey. The orgeat, lemon juice helps balance the herbal intensity of the bitters, making the Trinidad Sour a delight. The cocktail recipe was invented by Las Vegas bartender Giuseppe Gonzalez.

Blackthorn
3 minutes
Blackthorn

The Blackthorn is a sloe gin-based cocktail that emerged in the early 20th century. The blackthorn is the name for Prunus spinosa, the plant whose fruit is called sloes. Those fruits are infused in gin to create sloe gin, from where the cocktail name. The name Blackthorn was assigned to many cocktails, all of which are using sloe gin as their base. The cocktail is tasty and intriguing, with sweet, savory, and spicy hints of cloves and cinnamon.