Angostura Bitters, you know, that easily recognized bottle with the oversized label and yellow lid in the grocery store and liquor stores...
It was 1824, when German born, Johann Gottlieb Benjamin Siegert, serving as Surgeon General in Simón Bolivar's army in Venezuela, developed Angostura Bitters for use in his medical practice, in the town of Angostura, now known as Ciudad Bolívar.
Dr. Siegert used his aromatic bitters as a medical tincture to improve the appetite and digestive well-being of the soldiers.
By 1875, the family business moved to Port of Spain, Trinidad and was run by 3 of the doctor's sons. The exact formula of Angostura bitters ~ a unique blend of natural herbs and spices ~ is a closely guarded secret formula.
To this day, people use a couple of drops of bitters in a little water or just plain to relieve an upset stomach, gas, hiccups and so forth.
The bitters are extremely concentrated and are an acquired taste, being used is small amounts as flavoring in cocktails, coffee, juices, salads, ice cream, marinades for meat, soups and sauces.
It's the key ingredient for many cocktails, including this classic champagne drink.
Moet & Chandon Brut Champagne
Lemon twist, for garnish
Top with champagne.
Garnish with lemon twist.
Makes 1 serving