Angostura Orange Bitters is a relatively recent addition to the Angostura Bitter stable and was first launched in 2007. It has since become a firm favourite in bars and cocktail lounges around the world.
Angostura Orange Bitters is made to a secret recipe of herbs, barks and spices macerated in aclohol and is made in Trinidad and Tobago. The exact recipe is a secret and it is said to be known fully by only 5 people at any one time. It was first formulated by Dr J G B Siegert in 1824 at his medical practice in the town of Angostura in Venezuela. By 1875 Angostura Bitters had moved to Port of Spain, Trinidad, was run by Siegert’s sons Carlos, Alfredo and Luis and was being sold internationally. Today the company is owned mainly by the CL Financial Group.
Angostura Orange Bitters are made in a similar way to their standard bitters using orange peel from oranges grown in lush orchards in Trinidad. The exact recipe is a secret, of course, but orange bitters are usually made from orange peel, cardamom, caraway seeds and coriander and burnt sugar macerated in an alcohol base. Angostura is an incredibly useful ingredient for cocktails (the original 1930’s classic Gin martini recipe calls for orange bitters) but it is also a great cooking ingredient and can be used in desserts, fudge, jams, jellies and ice cream. It can also be used in savoury dishes and has a natural affinity for seafood.
Suitable for vegans and vegetarians.