Angostura bitters are a concentrated bitter made from extracts of citrus peel, roots, and various spices. Originating from Venezuela, they have an alcohol by volume of about 45%.
How it is made
Angostura bitters contain extracts of orange peel, gentian root, ginger, angelica, cinchona bark, galipea tree, nutmeg, clove, cardamom, galangal, cinnamon, nutmeg flowers, and sandalwood. The exact preparation method remains a secret.
History
First created in 1824 in the Venezuelan city of Angostura by Dr. Johann Gottlieb Benjamin Siegert, a German-born surgeon in Bolivar's army. Initially developed to counteract effects of tropical climate, it was later prescribed to sailors for seasickness and began commercial production in 1830.
How it is served
Angostura bitters are used in very small quantities, typically just a few drops, to enhance the flavor and aroma of cocktails. They are featured in numerous cocktails including Whisky Sour, Old Fashioned, Manhattan, Sazerac, Planter's Punch, Pisco Sour, Horse's Neck, Singapore Sling, Rob Roy, Champagne Cocktail, Pegu Club, Blackthorn, Bourbon Lancer, Long Vodka, and Old Cuban.
Adapted from the Russian Wikipedia article Ангостура (напиток), available under CC BY-SA 4.0.