Angostura aromatic bitters were created in 1824 for medicinal use, but a dash here or there has since flavored many a cocktail. Angostura is a must in a Manhattan, but have you tried it in a Tom Collins or a daiquiri? You can even use Angostura bitters as the base spirit rather than as an accent. Its cinnamon and clove notes shine in the Angostura Collins, a cocktail created by our friend Jamie Boudreau of Canon in Seattle. Shake 1 ounce fresh lemon juice and 1 ounce double simple syrup (2 parts sugar to 1 part water) with ice. Strain into a Collins glass filled with fresh ice. Add 1 ounce Angostura bitters, top with club soda and garnish with a lemon peel. Who needs an apple a day when there’s Angostura?
This article appears in October 2014.
