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Angostura bitters (English: / æ ŋ ɡ ə ˈ s tj ʊər ə /) is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, [1] produced by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages, or less often, food.
Dash of Angostura Bitters (adjust to taste) Preparation: Chill the glass, then coat the inside with the Bitters. Add the gin very well chilled, garnish and serve. Notes: The traditional garnish is a shave of lemon rind. You can obtain this by removing about an inch strip of lemon rind with a potato peeler.
Gin pahit is an alcoholic drink made with gin and Angostura bitters, as enjoyed in colonial Malaya and generally associated with British colonial era. [1] The name means "bitter gin" in Malay. The recipe, according to the food and beverage service of the Raffles Hotel, is 1½ ounces of gin and ½ ounce of Angostura bitters.
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A bitters (plural also bitters) is traditionally an alcoholic preparation flavored with botanical matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines , but now are sold as digestifs , sometimes with herbal properties, and as cocktail flavorings.
There is a plant called "angostura" which has bitter-tasting bark. Angostura Bitters, the trademarked product, do not contain this plant. However, many other brands of bitters are flavoured with the bark of the angostura plant, and may mention that fact prominently on the label - quite possibly for deliberate confusion with Angostura Bitters.
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A long vodka is made by adding lemonade, or soda water, and lime cordial to 1 or 2 shots of vodka on ice. The glass can either be rinsed (and then emptied) with Angostura bitters, or 2–3 drops can be added to taste; distinguishing the drink from a vodka lime and lemonade.