The House of Angostura is known for their Aromatic Bitters and can be found in almost every bar across the world. For well over 150 years they have been making their signature bitters. Now after 7 years in development, the House of Angostura has released Amaro Di Angostura. Inspired by old-world Italian traditions but with a Caribbean soul; exotic and unique to Trinidad.
Before setting up shop in Port of Spain, Trinidad (1875), House of Angostura started making their aromatic bitters in 1824 in the town of Angostura, Venezuela now known as Cuidad Bolivar. It was originally created by a german doctor in Simon Bolivar’s army and used to help soldier’s upset stomachs. Eventually someone came up with the idea to use it as a flavor additive and since then has been a staple in bars and kitchens everywhere.
House of Angostura has also produced a line of award winning rums (if you’re keeping score, they racked up over 60 medals and countless accolades in the last 5 years alone)… so why get into the Amaro business? Amaro, as everyone will tell you, literally means “Bitter” in Italian
…I’ll pause here while you connect the dots…
It is the logical next step for the House of Angostura.
Creating a classic amaro with a flavor profile that is distinctly Angostura was not too difficult. All the ingredients for all their products from the rums and even their super-secret aromatic bitters (seriously, only 5 people on the planet know the whole recipe and they’re not telling), are sourced locally. Each sip you are experiencing the flavors of Trinidad. It took years of tinkering however to get Amaro Di Angostura from good to great.
Amaro is generally a maceration of herbs, botanicals, roots, and citrus, mixed with a neutral spirit and aged. Amaro Di Angostura uses cold percolation to extract the essential oils with none of the acidity or harsh bitterness. The result is a well balanced herbal liquor that sits between sweet and bitter. The flavors are well married and come forward together without one overpowering the others. Spice forward with anise/licorice and citrus with a richness of toasted caramel and dark chocolate. On the whole very pleasant with no heat or long aftertaste. Restrained and elegant enough to enjoy on it’s own but can play in interesting part in cocktails. Such as….
Gin Collins di Amaro
- 2 oz. Amaro di Angostura
- 1 oz. Ginger Syrup
- .75 oz. Fresh Lemon Juice
- 4 slips Fresh Ginger
- Top with Club Soda
- Garnish with Lemon Wheel & Brandied Cherry
Muddle fresh ginger slips with ginger syrup in mixing glass. Add remaining ingredients with ice. Shake vigorously and strain over ice into Collins glass. Top with club soda and garnish.
- 1 oz. Angostura 5yr Old (blended gold rum)
- 1 oz. Amaro de Angostura
- .5 oz. Dry Orange Curacao
- .5 oz. Lemon Juice
- 2 dashes Angostura aromatic bitters
Place all ingredients into a cocktail shaker with cubed ice. Shake well and strain into a chilled coupe (cocktail)glass.
Amaro is generally a tricky proposition for the typical American drinker. Cocktailians and Mixologists have generally accepted Amaro with open arms and have created some wonderful recipes with it. Lately you can’t hit a single craft cocktail joint without running into a least a couple amaro drinks on the menu, it’s been really hot the last couple years. Those guys get it, for the casual drinker it has been something of an acquired taste. Amaro however has been catching on here in the US as it has years ago in Europe. With time, patience, and increased market exposure, good taste will prevail.
Available: Initial rollout in Chicago, New York, and San Francisco. We are seeing Amaro Di Angostura starting to arrive in finer restaurants, lounges, and retail stores. If you see it, it’s definitely worth trying. For the uninitiated it is a great introduction to Amaro … which eventually turns to Amore.
For more information check out www.angostura.com