Raise a glass with Angostura® Aromatic Bitters This World Cocktail Day
The word cocktail was first coined on 13 May 1806 – which is why we celebrate world cocktail day on that specific day – when a New York tabloid defined the word cocktail as “a stimulating liquor, composed of spirits of any kind, sugar, water and bitters”. ANGOSTURA® aromatic bitters continue to be the essential ingredient in some of the world’s most famous and best-loved cocktails. What better way to celebrate World Cocktail Day than by turning your hand to mixing these simple and impressive libations at home?
PINK GIN
Ingredients
Ice
60ml Gin
2 Dashes of ANGOSTURA® aromatic bitters
Method
In a mixing glass filled with ice, add your gin and ANGOSTURA® aromatic bitters then stir together. Strain the mixture, over ice, into an old fashioned glass. Garnish with a citrus peel and serve.
DAIQUIRI
Ingredients
Ice
60ml White rum
80 – 100ml Fresh lime juice
45ml Simple syrup
2 Dashes ANGOSTURA® aromatic bitters
Method
Shake all the ingredients together in an ice-filled shaker and strain into a cocktail glass. Serve with a lime wheel as garnish.
ANGOSTURA® SOUR
Ingredients
30ml ANGOSTURA® aromatic bitters
30ml Lemon juice
30ml Demerara simple syrup
1 Egg white
Method
Add all the ingredients to a shaker and dry shake (to dry shake is to shake without ice). Then add ice and shake again. Use a double strainer to pour mixture into a chilled coupe glass.
LEMON LIME BITTERS
Ingredients
30ml Fresh lemon juice
22ml Sugar syrup
22ml Lime cordial
6 – 8 ANGOSTURA® aromatic bitters
Sprite
Method
In a glass add your ANGOSTURA® aromatic bitters and then ice. Add the lemon juice, lime cordial, sugar syrup and top with Sprite. Garnish with a lemon or lime wedge in the drink.
MOJITO
Ingredients
60ml White rum
12 Mint leaves
37ml Simple syrup
3 Dashes ANGOSTURA® aromatic bitters
2 Lime wedges
Soda water
Method
Crush the mint leaves, lime wedges and simple syrup in a highball glass. Add the white rum and crushed ice to the mixture, stirring consistently until the glass frosts. Top with soda water and add ANGOSTURA® aromatic bitters. Garnish with mint sprigs and a lime wedge.
CHAMPAGNE COCKTAIL
Ingredients
1 white sugar cube
3 Dashes ANGOSTURA® aromatic bitters
Dry Sparkling Wine
Method
Drop the sugar cube into a flute glass and saturate it with the ANGOSTURA® aromatic bitters. Top with Dry Sparkling wine and garnish with a lemon peel.
For more cocktail recipes and videos follow ANGOSTURA® aromatic bitters on our social media platforms, Facebook, and Instagram @AngosturaZA; and for more information about ANGOSTURA® aromatic bitters visit our website https://angosturabitters.com/.
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Issued by:
Bongiwe Nocanda
Paddington Station PR
bongiwe@paddingtonstationpr.co.za
021 447 0564
On behalf of:
Vanessa Nel
DGB (Pty) Ltd
vanessan@dgb.co.za
011 653 1000
About the House of Angostura: The proud history of the House of Angostura began almost 200 years ago in 1824, when founder Dr. Johann Siegert first produced aromatic bitters in the city of Angostura in Venezuela. Recognised over the centuries by the granting of Royal Warrants of Appointment to the royal households of Great Britain, Prussia, Spain and Sweden. Angostura aromatic bitters is the world’s market leader, an integral ingredient in premium cocktails, and a mainstay of cocktail culture.
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