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Angostura Bitters

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  • waljaco
    There is some interest in bitters, and one of the most well known is Angostura Bitters, which originally was formulated in 1824 in the Venezuelan town of
    Message 1 of 1 , Jul 1, 2003
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      There is some interest in bitters, and one of the most well known is
      Angostura Bitters, which originally was formulated in 1824 in the
      Venezuelan town of Angostura, now renamed Cuidad Bolivar. The plant
      was moved to Trinidad in 1875.
      Here are some excerpts froman article in Beverage Business -
      Angostura
      http://www.beveragebusiness.com/art-arch/mmbouch06.html

      Bitters is an elixir made by the infusion of herbs, roots, barks,
      seeds, fruit and peels in alcohol (sometimes distilled, sometimes
      not), usually with much coloring matter and little sweetening. Though
      finding less favor in our age of over-the-counter drugs and mass-
      produced beverages, bitters (and other elixirs) still enjoy wide use
      as nostrums for gastric upheaval, hangover, and what-ails-you. Use
      them to flavor mixed drinks, spice neat rum, turn soda into aperitif
      or digestive, or enhance soups, marinades and dessert.

      Bitters are especially renowned in their countries of origin:
      Peychaud's and Abbots (U.S.)
      Amer Picon and Secresat (France)
      Boonekamp's (Holland)
      Campari and Fernet Branca (Italy)
      Law's Peach Bitters (England)
      Pommeranzen and Unicum (Hungary)
      to name a few.

      Angostura is a rum-based bitters made from a formula long the secret
      of the Siegert family, heirs of the inventor Dr. J.G.B. Siegert, a
      German doctor who became surgeon general to Simon Bolivar and his
      troops during the liberation of South America. He brewed his
      original 'amargo aromatico' from medicinal herbs and plants to
      counteract the enervating effect of the tropical climate on the
      gastric system.

      So, what's in the bitters?
      The recipe is as carefully guarded as Coca-Cola's, Benedictine, and
      Chartreuse's.
      The label reads:
      A skillful blended aromatic preparation of gentian in combination
      with a variety of vegetable coloring matter.
      The label assures us that Angostura includes no bark of the angostura
      tree.
      Alert taste buds afford a few leads: surely basic brown spices -
      cinnamon, nutmeg, mace, and allspice - play a role. Orange peel adds
      a citric note.
      Rum, not water, extracts the maximum flavor and color from the brew.
      The proof must be fairly high (44.7%) to keep the solids in
      suspension.
      Siegert's original cure for rumbletummy among Bolivar's troops - a
      teaspoon of bitters in a glass of water - still works after 2
      centuries.

      The article gives a tonic recipe from Trinidad using Angostura -

      Trinidad Tonic
      Combine:
      Glass of Guiness stout
      1-2 beaten raw eggs
      Small amount of orange juice and condensed milk
      2 dashes of Angostura
      Stir lightly and consume.

      Wal
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