Sat | Dec 3, 2022

Bitters in the mix

Published:Thursday | February 21, 2013 | 12:00 AM
Angostura marinated barbecue lamb rack. - Contributed
Jamie Stephenson gets everything ready for a cocktail-tasting session. - Contributed

Made from a secret recipe since 1824, world-famous Angostura Aromatic Bitters is considered the quintessential and definitive ingredient for classic and contemporary cocktails worldwide.

Its versatility, however, stretches way beyond the bar counter as it serves as a unique flavour enhancer, with the ability to marry flavours in the preparation of all food dishes, including desserts.

There are approximately 53 dashes in every 100ml bottle and each dash contains 1.8 mil of liquid. Cookbooks will recommend the number of dashes per recipe.

A staple in Trinidad and Tobago and the Eastern Caribbean, this product is used as a food additive to 'spice up' any dish, and its versatility was tested and proven at the recent Angostura Global Cocktail Challenge in soca city.

Hosts to over 90 guests from various countries across the globe, Angostura executives, led by Giselle Laronde West, senior manager - public affairs and communications, and their hospitality team pulled together a delectable Angostura-plated luncheon at the Hyatt Regency Hotel, Port-of-Spain.

Hotel chef Jason Heath and bartender Janie Stephenson gave lessons on how to infuse Angostura into food. Together they created a three-course meal using the bitters in salad, entree and dessert. Each segment was paired with an Angostura-dashed cocktail.

The Menu

Canapé paired with The Rutherford

Bake brie cheese in a phillo cup drizzled with Angostura Bitters

Salad paired with Empirical Rum Punch

Artisan garden salad and rolled in a cucumber leaf with coconut, corn and bodi salsa, drizzled with an Angostura Bitters reduction and Angostura orange bitters vinaigrette

Entree paired with Calypso Cooler

Angostura Bitters infused herb crusted red snapper with a passion fruit burre blanc

Hyatt Signature - Angostura marinated barbecue lamb rack served with dou of candid sweet potato and plantain mash finished with garden vegetables tossed in a sweet Angostura Bitter glaze.

Dessert paired with Rum Lovers Pavlova

Infusion of Angostura Bitters with guava cheesecake and mango creme brullee.


The Rutherford

50 ml Angostura 1919

10 ml spiced vermouth

10 mil apricot brandy

5 mil acacia honey

8 dashes Angostura Aromatic Bitters

Stir briskly and serve in a chilled coupette

Garnish with a halved maraschino cherry.

Empirical Rum Punch

40 ml Angostura 1919

15 ml Clayton's Kola tonic

15 ml hibiscus syrup

60 ml green tea

10 ml lemon juice

10 ml lime juice

2 dashes Angostura Aromatic Bitters

Stir ingredients together with ice and serve in a large tumbler filled with cubed ice.

Garnish with a lemon and lime slice and a mint leaf.

Calypso Cooler

35 ml Angostura 1919

20 mil banana liqueur

20 mil lemon juice

2 dashes Angostura Aromatic Bitters

Solo cream soda

10 mil nutmeg syrup

Shake all ingredients except cream soda and strain into a highball glass filled with cubed ice.

Add the cream soda and stir gently.

Garnish with a slice of banana.

Rum Lovers Pavlova

50 mil Angostura 1919

20 mil lime juice

15 mil mango puree

10 mil Passion Fruit Syrup

Shake well and strain into a large martini glass. Add foam and brown with a cook's torch. Garnish with passion fruit seeds.