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My first Happy Hour cocktail mentioned the use of Angostura Bitters; which got me thinking - just what are Angostura Bitters?The origins of bitters lie in the elixirs taken as restoratives and remedies for all types of ailments such as poor digestion and joint pain. Apothercaries concocted them using herbal medicine concepts utilising bark, roots, herbs and fruit to enhance the healing powers of their drinks.
Bitters are made all over the world but Angostura is perhaps the most famous (others are Campari and Fernet-Branca). It was invented in the 19th century by a German medic who was the personal doctor to South American revolutionary hero Simón Bolívar. Today it is made in Trinidad but is named after a town in Venezuela. At its base is an infusion of gentian roots with herbs in rum.
As well as numerous cocktails Angostura can be used in cooking. The website says that "It imparts an exquisite flavour to soups, salads, vegetables, gravies, fish, meat, fruit juices, grapefruit, mixed cut fruits, stewed prunes, stewed figs, preserved fruits, jellies, sherbets, water ices, ice cream, sauces for puddings, hard sauces, plum puddings, mince and fruit pies, apple sauce and all similar desserts." Which just about covers everything!
