“A common story that I’ve been told by locals is that the #recipe is held by only five individuals at any time – one of whom is always the English #monarch – and that all five must agree to when #Bitters are made, thereby limiting over-production. Another story is that each of the five only have a portion of the recipe and that they must come together in order to produce Bitters, and that ingredients for #AngosturaBitters arrive in #Trinidad in unmarked containers, loaded onto unmarked trucks bound for the plant.” — Ramin Ganeshram

#Angostura #Aromatic #Bitters / #Trinidad #Tobago #TrinidadAndTobago <https://www.bbc.com/travel/article/20210512-the-secret-history-of-angostura-bitters>

I’ve streamlined my old fashioneds to be super unfussy (at least for my home bar). Here’s what I do these days.

https://orangegnome.com/posts/2853/how-im-making-old-fashioneds-these-days

Dirty #Christmas Cosmo

1 oz triple sec
1 oz vodka
1-2 oz cranberry #cocktail
Splash OJ
Splash lime juice
2 dashes #angosturabitters (to taste)
Ice

(Recipe by me!)

Shake over ice. Let sit for a few minutes. Pour into your glass of choice and add ice to the glass if desired.

After years of thinking about it I finally bit the bullet and bought a bottle of Pisco. So here’s a new-to-me cocktail.

Pisco Sour

2 oz/ 60 ml Pisco (Caravedo Mosto Verde used)
1 oz/30 ml fresh lime juice
1/2 oz/15 ml rich simple syrup
1 egg white
Angostura bitters

Combine Pisco, lime juice, syrup, and egg white in shaker without ice. Dry shake for 20-ish seconds. Add ice, shake again for 20-ish seconds. Double strain into chilled coupe. Garnish with 3 drops of Angostura bitters.