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Angostura Aromatic Bitters Cocktails

Six delicious and super easy cocktail recipes for you to try out

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By Gugulethu Mkhabela | August 3, 2018 | Recipes

Angostura Bitters had a Shake-Up Event at Meloncino, V&A Waterfront that was a fun night of creative indulgence making unique cocktails using Angostura aromatic bitters. Here are some of the most popular cocktail recipes that were made at the event for you to try out.

Martinez

Glass:

Coupe/Martini

Ingredients

-        45ml gin

-        45ml red vermouth

-        10ml Butler cherry liqueur

-        4 dashes Angostura aromatic bitters

-        Garnish: Orange twist

Method

Add all ingredients to mixing tin, add ice to large tin and add strainer, roll liquid from one tin to the other and repeat.  Strain and garnish.

Classic Champagne Cocktail

Glass:

Classic Coupe

                                                                                               

Ingredients

-        1 sugar cube

-        4 dashes Angostura aromatic bitters

-        25ml brandy (pot still)

-        Brut MCC

-        Garnish: Cherry

 

Method

Place sugar cube in bottom of glass, dose with bitters and press, add chilled brandy and sparkling wine.  Stir gently – garnish and serve.

 

Old Fashioned

Glass:

Rocks tumbler

Ingredients

-        50ml bourbon

-        10ml demerara syrup

-        4 dashes Angostura aromatic bitters

-        Garnish: Fresh orange zest

 

Method

Add all ingredients to glass, add ice and stir to dilution, top with ice and garnish

 Whole Egg Flip

Glass:

Classic wine glass

Ingredients

-        25ml Angostura aromatic bitters

-        25ml rum

-        25ml medium cream port

-        15ml rich salted syrup

-        1 whole egg

-        Garnish: Nutmeg grate

 

Method

Add all ingredients to a shaker with lots of ice, shake and double strain into chilled glass

 Mint Julep

Glass:

Julep Cup

Ingredients

-        15ml sugar syrup

-        10 mint leaves

-        3 dashes Angostura aromatic bitters

-        50ml bourbon or brandy

-        Garnish: Mint and two dashes bitters

 

Method

Lightly muddle mint with sugar, add bitters and crushed ice, add bourbon and churn.  Cap with crushed ice - garnish with bitters and mint.

Mai Tai

Glass:

Tin Cup

Ingredients

-        50ml white rum

-        15ml Butlers triple sec liqueur

-        15ml orgeat syrup

-        25ml lime juice

-        4 dashes Angostura aromatic bitters

-        Garnish: Mint sprig, lime wedge and cherry

Method

Add all ingredients to a shaker, shake with lots of ice and pour into glass - garnish and serve.

Images: Supplied 

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