It takes its name from a small town in Venezuela, born as a natural medicine and today is widely used in many bars. Angostura is an ingredient in cocktails like Manhattan, Old Fashioned or Rob Roy. It's a bitter, bitter, but what is it really?

History

Almost 200 years have passed since a doctor of Prussian origin, Johann Siegert, took care of the soldiers engaged in the War for Independence that inflamed Venezuela at that time. A natural remedy, based on tropical herbs and plants, developed after years of research, he allowed him to bring relief to the physicists prostrated by the fighting. This miraculous Bitter, whom Siegert named Angosturadal in the name of the place where he was, soon received widespread acclaim not only among the military who drew great benefits, but also among the sailors who with their ships docked in the local port. It was easy at this point to spread the Bitter Angostura around the world, thanks to the return journeys of the sailors to their native lands.

What it contains

For the preparation of Angostura only natural ingredients are used in a 44% alcohol mixture. The Bitter is obtained through the infusion of the bark of a plant, the Cusparia Febbrifuga, to which are added cloves, gentian root, cardamom, essence of bitter or Indian oranges.

The bottle

Its packaging has entered the history of packaging thanks to its small bottle with an oversize label applied. It was a typographical error that pleased him so much that he decided not to correct this anomaly.

In the kitchen

Angostura is an irreplaceable ingredient in the creation of cocktails but also in the preparation of many dishes. Gorgonzola and honey can be used to add toast, it's perfect for marinating chicken, a few drops make a burger special. Or you can prepare skewers, perfect for an unusual aperitif.