Angostura Aromatic Bitters 4oz

Angostura Aromatic Bitters are the indispensable seasoning for the modern cocktail-maker—minimal in quantity but profound in effect. Just a few drops elevate spirits, cordials or even savory dishes, adding depth, warmth and complexity that quietly define the difference between good and great.

Origins & Craftsmanship
Hailing from the Angostura company of Trinidad & Tobago, this bitter is produced according to the brand’s historic, closely-guarded recipe—originating from 1824. The 4 fluid-ounce (118 mL) format bottle delivers this iconic blend, distilled and infused into an alcoholic base, and enriched with a proprietary mix of gentian, herbs, roots and spices. The result is a product that is kosher certified, gluten-free and crafted specifically for professional as well as home mixologists.

Tasting Profile

• Nose: A deep aromatic bouquet of juniper-like botanicals, dried herbs, warm cinnamon and clove, underscored by the faint hum of dried citrus peels and gentian root bitterness.

• Palate: Concentrated and intense—minimal in quantity yet full in character. Flavours of dark bark-like bitterness, rich allspice, dried orange rind and a whisper of caramelised sugar layer together, creating body and complexity in micro-doses.

• Finish: Clean and lingering—after the initial herbal bitterness you’re left with a warming spice (clove, nutmeg) and a subtle botanical dryness that enhances and supports other flavours rather than overwhelming them.

Quick Overview

Usage & Serving Suggestions

• Add 2-3 dashes (≈ 1/4 tsp) to stirred classics like a Manhattan, Old Fashioned or rum punch to deepen spice and structure.

• Mix into non-alcoholic beverages—ginger ale, soda water or lemonade—to add complexity and reduce sweetness.

• Use in cooking: a few drops can boost flavour in barbecue sauces, marinades, chocolate desserts or caramel sauces without altering base sweetness.

• Serve in a standard bitters bottle atop the bar alongside salt and pepper—because in cocktail craft, it truly functions as the “salt and pepper” of mixology.