THE HISTORY OF ANGOSTURA BITTERS
Creating wonderful layers of flavour and bringing
balance to cocktail and food recipes since 1824, ANGOSTURA Bitters are a
mainstay behind the bar and in kitchens across the globe. Made with the same
original secret recipe since 1824, the world-famous Angostura Bitters was
originally used as an elixir to cure soldiers’ stomach ailments. The first cocktail recipe calling for Angostura Aromatic Bitters was published in 1831. The rest is history.
The story of Angostura Aromatic Bitters is a journey
through time. It started in 1824 when founder Dr. Johann Siegert first
produced Aromatic Bitters as a medicinal tincture designed to alleviate stomach
ailments. In the 1870s, Dr Siegert’s three sons migrated to Trinidad, among
them Don Carlos Siegert, who pioneered the brand, establishing Angostura Aromatic
Bitters as an integral ingredient in cocktails and in food. The rest, as they
say, is history. Angostura Aromatic Bitters is today a staple for bartenders
and cocktail enthusiasts, professional and home cooks alike, bounded only by
the creativity and imaginations of those who use it.
Born in 1796, Johann Gottlieb Benjamin Siegert, (later Dr
Johann Siegert), would become a pioneer in the Bitters industry. Dr. Siegert
lived in the town of Angostura, Venezuela with his family, moving there from
Germany in 1820 to serve as the Surgeon General of the armies of Simón Bolívar.
By 1824, he perfected the formula for "AMARGO AROMATICO" used in his
medical practice as a medical elixir for soldiers.
In 1850, Dr Siegert began exporting Angostura Aromatic
Bitters to England, the Caribbean and the USA. A few years earlier, the first
cocktail recipe was published, calling for the use of Bitters. Dr Siegert's
timing was perfect. Hovering on the cusp of the Golden Age of the Cocktail, the
use of Angostura Aromatic Bitters as a key ingredient in cocktails was about to
take the world by storm.
By 1875 the family business moved to Trinidad and was
run by Carlos, Alfredo and Luis Siegert, sons of Dr Siegert, under the name
J.G.B Siegert & Hijos. Bitters manufacturing commenced in Port of Spain,
Trinidad. Angostura Aromatic Bitters was awarded the Medal of Excellence in
Vienna, Austria in 1873, and a gold medal for Product Excellence at the World
Trade Fair in Philadelphia, USA in 1876. The use of Bitters in cocktails also
continued to grow, with the Manhattan being created in 1874.
By 1900, in the midst of the Golden Age of the
Cocktail, Angostura Aromatic Bitters was firmly rooted in the cocktail
cultures of the USA, UK and Europe. The phenomenon of "American Bars"
such as the iconic Savoy Hotel in the UK (1880), and the legendary Ritz Hotel
in Paris, France (1898) brought classic cocktails, and their popularity among the
"glitterati" of the time, into a permanent part of global history.
Cocktails such as the Old Fashioned and the Manhattan rose in popularity.
Carlos Siegert died in 1903, leaving Alfredo Siegert and his youngest brother, Luis, in possession of the formula and the firm. Under their direction, Angostura Aromatic Bitters continued to flourish. By 1904, Alfredo Siegert was appointed purveyor of Angostura Aromatic Bitters to Wilhelm II, the King of Prussia and in 1907 to King Alfonso XIII of Spain.
The Pure Food & Drug Act in the US
(1906), had a huge impact on the Bitters industry. Bitters were no longer sold
as unregulated patent medicines. Ingredient labels had to be clear, words like
"cure" were removed from labels, lower alcohol limits were put in
place, and the Bitters business took a blow from which it never fully
recovered. Angostura Aromatic Bitters, however, remained strong, as its use had
already changed to meet the needs of the time.
By 1912, the partnership of J.G.B Siegert & Hijos
was converted into a public limited liability company registered in England.
The company was also appointed direct supplier of Angostura Aromatic Bitters
to King George V. By this time, such cocktail classics as the Pink
Gin, the Champagne Cocktail, Old Fashioned, the Manhattan, the Daiquiri, the
Martini, among a range of others were highly popular.
The first recorded "Cocktail Party" was held
in 1917. Mrs Julius S. Walsh Jr. of St. Louis, Missouri, was reported to have
invited 50 friends over to her mansion for a 1-hour party of drinking and
merriment which she termed as “a Cocktail Party.” A variety of drinks were served,
among those, some Angostura Aromatic Bitters mainstays, such as Martinis and
Manhattans. This idea was seen as an “innovation,” and Mrs Walsh even received
public praise for the idea in the newspapers.
Surviving a time of war and conflict, a dramatically
changing social fabric, and the inception of the Age of Prohibition in the USA, Angostura Bitters (Dr J.G.B Siegert & Sons) Limited was formed on August
30, 1921. In 1992, the company changed its name to Angostura Limited, the name
it goes by today.
By 1933, the "Noble Experiment" came to an
end, forging the way for an expanded range of classics enjoyed by then
celebrities and socialites who could afford the risk and luxury of social
drinking. While Prohibition raged in the US, many flocked to
"friendlier" climes such as Europe leading to the growth of cocktail
cultures outside of the USA. The publishing of the Savoy Cocktail Book in 1930
brought many of these classics and contemporary cocktails into wider
popularity.
At the close of Prohibition, a new phenomenon came to
life in the USA - Tiki culture - a direct offshoot of wartime rations on
spirits, and President Roosevelt's "Good Neightbour" policy, which
opened trade with Latin America, Cuba and the Caribbean, and welcomed an era of
Rum and Rum cocktails. The Mai Tai created by Trader Vic in 1944, and the
Queens Park Swizzle in Trinidad in 1946 are prime examples of exemplary
cocktails created at the time in celebration of rum and Angostura Aromatic Bitters.
While cocktail culture continued to evolve globally,
the Angostura Aromatic Bitters business continued to thrive. In 1955, the
company was appointed manufacturer of Angostura Aromatic Bitters to Queen
Elizabeth II. Today, the brand remains the only Bitters brand in the world that
can present such credentials.
Promoted as a flavour enhancer for both food and
cocktails since the 1920s, the popularity of Angostura Aromatic Bitters in
culinary applications surged in the 1960s. The launch of "The Secret of
Good Taste: The Angostura Cookbook" championed the practice of adding a dash
of Bitters to everyday cooking to give it a splash of international flair.
By the 1980s, there was a revival in the use of Bitters
in bars around the world. Cocktail contemporaries such as New Yorker Dale
DeGroff drove the rebirth of cocktail culture by reviving vintage cocktail
recipes – most of which included AngosturaAromatic Bitters. In London, the
cocktail scene also enjoyed a renaissance, particularly thanks to Dick Bradsell
and to the vibe at the Atlantic Bar, which became one of the British capital's
trendiest places.
Angostura orange Bitters was launched worldwide as the
company's first innovation in almost 200 years. Today, it is considered as one
of the best orange Bitters on the market. ANGOSTURA orange Bitters is the soul
of an exceptional dry martini. It is a versatile Bitters that works incredibly
well with vodka, gin and whisky, and adds real depth of flavour to rum
cocktails. Its complexity and layers of flavour also make it a culinary
must-have ingredient.
A product inspired by Don Carlos Siegert, the bon
vivant son of Angostura’s founder J.G.B. Siegert. Launched with great success
in 2014, Amaro di Angostura is one of the latest innovations of the House of
Angostura. Amaro di Angostura is a deep amber colour, offering aromas of cinnamon,
dark chocolate and unmistakable Angostura Aromatic Bitters, made with the
Amaro lover in mind.
AWARDS
Angostura Bitters is the World’s Top Selling and
Trending Bitters
The world’s best bars have spoken, and they’ve named Angostura Aromatic Bitters and Angostura Orange Bitters as their top Bitters
brands.
Drinks International, one of the most trusted and
respected global drinks journals, has released its prestigious Annual
Bar Report 2018 and Angostura has swept the Bitters category, winning the
awards for the “Number 1 Selling Bitters” and the “Number 1 Trending Bitters,”
respectively.
In a market that’s becoming ever more crowded and competitive, Angostura orange Bitters is proving to be a winner with consumers. That’s the verdict handed down at the prestigious annual Spirits International Prestige (SIP) Awards, announced in July where the iconic Bitters brand took the Platinum Medal.
IN CLOSING
Bitters create wonderful flavour layers and bring
balance to drink and food recipes in just a few magical dashes. Angostura Aromatic
Bitters is classic and impressively versatile and is a must-have ingredient in
bars and kitchens. In existence since 1824, expert blending knowledge has led
to the creation of Angostura orange Bitters and Amaro di Angostura. These
innovations continue to drive the creativity and imagination of bartenders and
chefs around the world.
Aromatic
“A cocktail cabinet without Angostura is like a kitchen without salt and pepper.” Angostura aromatic adds a layer of complexity, intensifies the flavour of other ingredients, counteracts the harshness of acidic contents and decreases the harshness of spirits. But it doesn’t stop there – it also helps cleanse the palate and aid in digestion. Ever had an Old Fashioned, Manhattan, Pink Gin or Mai Tai? Then you’ve experienced Angostura aromatic. It’s the can’t-miss bottle behind the bar, featuring an oversized label and distinct yellow cap.
KEY FEATURES:
- Respected and recognised as the leader in aromatic worldwide; no bar or kitchen is complete without it.
- Drinks International Annual Bar Report 2018 has named Angostura the “Number 1 Selling ” and the “Number 1 Trending,” respectively in the category.
- Unique flavour enhancer (seasoning) for the preparation of alcoholic and non-alcoholic beverages, as well as, any savoury or sweet food dishes.
- Sodium and Gluten-Free.
- Exported to 165 countries worldwide.
- Kosher certified.
- Tempers the acidity of citrus ingredients for individuals who are acid sensitive, calming the stomach.
- Classified as a food ingredient in many countries.
- Although the product contains 44.7% alcohol by volume, each dash contains an insignificant amount of alcohol and therefore remains non-alcoholic.
- 100% vegan.
Orange
Made from its own special recipe, Angostura orange is a complex blend of tropical oranges and spices. “The soul of an exceptional dry martini”; it is wonderfully versatile and pairs perfectly with vodka, gin and whisky. It also adds a depth of flavour to rum cocktails. Its complexity and layers of flavour also make it a culinary must-have ingredient. The perfect accompaniment to savoury sauces, seafood and chocolate.
KEY FEATURES:
- Similar iconic packaging as the mother brand, Angostura aromatic.
- Superior quality and flavour when compared with any other orange.
- Angostura orange is made from its own special secret recipe and does not contain any of the ingredients in ANGOSTURA aromatic.
- Drinks International Annual Bar Report 2018 has named Angostura the “Number 1 Selling ” and the “Number 1 Trending,” respectively in the category.
- A direct and convenient substitute for orange zest in all food and drink recipes.
- The original 1930s classic Gin martini calls for orange.
- Kosher certified.
- Sodium Free.
- Best when used with clear spirits such as Gin, Vodka and White Rum but not limited to this.
- Essential in savoury sauces such as barbeque and remoulades.
- Excellent in savoury dishes, seafood in particular (shrimp and shellfish).
- Use in soups and gravies.
- Natural accompaniment to chocolate.
- Best matched with desserts such as fudge, jams/jellies and ice cream.
Cocoa
KEY FEATURES:
- Similar iconic packaging as the mother brand, Angostura aromatic.
- Angostura cocoa adds both sumptuous diversity to the range and an intriguing combination of flavour innovation and natural ingredients.
- Crafted to inspire creativity and experimentation with flavour combinations, this new product is ideal for use in both professional and at-home settings, and for sweet and savoury applications.
- Sodium Free.
- Kosher certified.
- It pairs perfectly with sweet vermouth or aged spirits, like whiskey, rum, cognac and tequila. Puts a luxurious spin on the main dish or sweet treat.
- Adds new layers of depth and complexity to classic cocktails, such as the espresso martini.
- However, you choose to enjoy it, Angostura cocoa will elevate your creation.
Amaro di
Angostura
The latest innovation from the House of Angostura. Amaro di Angostura is derived from the bespoke process used in creating the House of Angostura’s iconic aromatic. It is a deep amber colour, offering aromas of cinnamon, dark chocolate and unmistakable Angostura aromatic. The finish is perfectly balanced, exotic, lush and reminiscent of the essence of Trinidad and Tobago’s pulsating rhythms, tropical climate and beauty. This beautiful liqueur can be enjoyed over ice, is splendid on its own and offers delicious harmony in a cocktail.
KEY FEATURES:
- Amaro di Angostura is derived from the bespoke process used in creating the House of Angostura’s iconic aromatic.
- Produced by blenders of the House of Angostura who have more than 70 years of blending expertise among them.
- The House of Angostura blenders combined Angostura Aromatic with a neutral spirit and added more spices until a magnificent herbal liqueur was created.
- The spirit, spices and bitter herbs were mixed and then left to marry for 3 months. The result — Amaro di Angostura — is an elevation of a classic liqueur to an entirely new world dimension to the category.
- Amaro di Angostura can be enjoyed over ice, is splendid on its own and offers delicious harmony in a cocktail.
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