Angostura is a proprietary brand of bitters whose most salient ingredient is the bitter aromatic bark of either of two South American trees of the orange family, Galipea officinalis or Cusparia felonfuga. It was invented in 1824 by Dr J.G.B. Siegert as a medicine, but it is now mainly used for giving a twist of bitterness to cocktails and other mixed drinks. It was named after Angostura, a town on the river Orinoco in eastern Venezuela where it was first made (the town was renamed Ciudad Bolivar in 1849, and Angostura is now made in Trinidad).It is said that Angostura contains over 40 ingredients , including exotic spices and fruit.
Ingredients for Angostura
-2 tablespoons of dried orange peel
-1 orange peel
-1/4 cup cherry or cherry
-2 cinnamon sticks
-1 vanilla pod, (scrape the inside)
-1/4 teaspoon clove
-1/4 cup of quassia
-2 juniper berries
-1/4 teaspoon of cocoa
-pickle of black walnut leaf
-1/2 teaspoon cassia
-1/4 teaspoon wild cherry bark or capulín
-1/4 teaspoon orris root
-5 cardamom pods (crushed).
-2 cups of turbinado sugar
-1 1/2 cup of water
Angostura preparation method
1.- Cut the vanilla pod along and scrape the seeds, add the scraped pod and the seeds in a glass jar (which can be closed with lid). Remove the peel from an orange, taking care that the white part does not stay in the peel and add it to the bottle along with the other ingredients except the rye, water and the rich syrup.
Once all the ingredients are in the jar, add the two cups of rye (add more rye if necessary so that the ingredients are covered with the liquid). Close the bottle and store it in a dark place at room temperature for 2 weeks. Make sure you shake it at least once a day.
After this time of maceration, remove the cinnamon and the vanilla pods and place them separately, then, in another bottle, strain the rest of the solids with the help of a gauze and squeeze perfectly until all the excess liquid is removed from the solids . You should strain several times to remove excess sediment left in the liquid.
Cover the jar and set it aside in the same dark place at the beginning.In a saucepan add all the solids left in the gauze, add also the cinnamon and vanilla. Add 1 1/2 cups of water and heat to medium heat until it boils. Once it starts to boil, cover the pan and let it simmer for 10 minutes.Remove the pan from the heat and let it cool completely. Later in a new bottle, add the contents of the pan (liquid and solids). Close the bottle and store it in a dark place at room temperature for 1 week. Shake the bottle once a day.
Although today it is used in the world of cooking.It is much more frequent its use in the world of cocktails to give that bitter. Some of the most popular cocktails that include Angostura bitters are: Manhattan , Pisco sour, Rob Roy , Planteur , Tuxedo or Gin Sling to name a few.