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Angostura Bitter is a well-known aromatic spice distillate that enhances the flavor of many cocktails and even dishes. Angostura Bitter was developed in the early 19th century and is now an essential ingredient in many recipes.
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Angostura Bitter was invented by the German-Venezuelan doctor Johann Siegert in 1824. Siegert was surgeon general in Simón Bolívar's army in the city of Angostura (now Ciudad Bolívar) and developed the recipe for the bitter as a medicinal tonic. It was used to treat stomach complaints and as a remedy for seasickness.
Angostura Bitter is primarily known as an aromatic essence that is used in many cocktails. Classics such as the Manhattan, Old Fashioned, Sazerac, Whisky Sour or Zombie cannot do without the bitter drops.
Angostura Bitter can also be added to savory dishes such as sauces to give them an extra flavor kick. Some bakers even add a few drops of bitters to certain cakes and other desserts.
Angostura bitters are made from the bark of the angostura tree, which is native to the tropical forests of South America. A mixture of herbs and spices is added, including gentian, cardamom, cloves and nutmeg.
Angostura Bitter has a strong, bittersweet taste with a hint of cinnamon and clove. It is not overly sweet and also tastes slightly alcoholic and herbal.
Angostura Bitter can be replaced by a number of other ingredients:
Yes, Angostura Bitter contains alcohol. The exact amount of alcohol varies depending on the brand, but most contain between 44.7 and 45.5% alcohol by volume.
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