Food

Concentrated Quality with Angostura Bitters

A distinctive bar staple for generations, Angostura Aromatic Bitters is increasingly becoming a favoured ingredient in the kitchen, opening up new horizons in flavour.

Few items on the shelf are as instantly recognisable as Angostura Aromatic Bitters: the diminutive, yellow-capped bottle with its oversized label adorned in plain black text is simply iconic, as you’d expect from the world’s best-selling bitters. What many may not know, however, is the rich history and untapped versatility that lies behind that label, and how it has quietly evolved from a key component in many a refreshing beverage into an intriguing culinary ingredient for those with discerning taste. 

Tracing its origins back to 1824 and the Venezuelan town Angostura (now Ciudad Bolívar), Angostura Aromatic Bitters was the brainchild of Dr Johann Siegert, who devised it as a digestive tonic while in military service. Soon, however, this unique concoction of herbs, spices, roots and bark – the formula of which is known to only a handful of individuals – took on a life of its own around the globe as a bar staple, added to soda and such beloved cocktails as the Old Fashioned, the Manhattan, and many others. 

It’s easy to see why: a dash or two in any drink instantly adds a splash of colour, spice and structure, transforming otherwise ordinary beverages into extraordinary creations. By the early 20th century, it had become firmly embedded Australian culture, where it’s most commonly associated with the classic lemon, lime and bitters. 

Angostura Aromatic Bitters contains 44.7% alcohol, yet its addition to non-alcoholic beverages like sparkling water and citrus effortlessly adds palate-pleasing depth and complexity. And just as Angostura Aromatic Bitters transcended its medicinal origin to become a bartender’s best friend, it’s finding increased favour as a spice-rack staple. As a seasoning, it can contribute extraordinary flavour to kitchen creations for food-savvy chefs both at home, and in commercial kitchens. 

NEXT LEVEL INSPIRATION 

One such chef is Marion Grasby, whose Lemon, Lime and Bitters Thai Chicken recipe is the perfect weekend entertainer. “Angostura’s secret blend of botanicals and slight sweetness turns a classic chicken recipe into the ultimate spicy, salty, citrussy and floral roast chicken but – you know me – with a Thai twist,” she shared on Marion’s Kitchen. 

Or, try the following delicious soy marinade, made with Angostura Aromatic Bitters. You'll find the recipe here, along with a host of other flavoursome suggestions.

Angostura Aromatic Bitters makes for a valuable, versatile ingredient in dishes such as this soy marinade chicken.

Whether baking or barbequing, Angostura Aromatic Bitters behaves almost like a flavour enhancer, lending itself to everything from sweets to salads, marinades and more. Add a dash to a chocolate dessert and enjoy how it highlights the cocoa notes; a few drops in a gravy will deepen the savoury qualities and round out its richness. For any dish with bold flavours, it offers subtle balance, enhancing rather than dominating, knitting flavours together and elevating the whole. 

Such versatility more than befits the only bitters in the world to be appointed a Royal Warrant from the Queen of England. Consider it your cheat code for elevating the everyday into the extraordinary – but don’t take our word for it. Add a splash to your next culinary creation, and discover the secret for yourself. 

angosturabitters.com