For several years, the popularity of what I call “Bar
Bitters” has skyrocketed. Once
unobtainable, ingredients like orange bitters (a drop or two makes a classic
dry martini even MORE classic!) and Peychaud’s bitters (an essential for the
classic Sazerac) are now far more available.
But before orange bitters or Peychaud’s bitters was a staple for any
bar, there was Angostura bitters. Aside
from being used in the Old Fashioned and in the classic Manhattan, Angostura
bitters have been part of at least two drinks popular in Britain and parts of
the British Empire. Here are my
favorites:
Pink Gin
So called, because a drop of Angostura lends its pink color
to the aromatic gin, this is NOT the same sweet, bubble-gum pink created by the
addition of Grenadine. Popular many
years ago, a Pink Gin was considered a classic – and classy – afternoon
cocktail. Here’s how to make one:
2 oz Chilled dry gin
Angostura bitters
Lemon shaving
Into a chilled, small cocktail glass, place several dashes
of Angostura bitters, swirl to coat the inside of the glass, and discard. Add the chilled gin, then twist the lemon
shaving (Use a peeler to remove a thin, 1-inch long piece of peel) and drop it
in the glass.
During a visit to Peter Island (British Virgin Islands)
years ago, I chartered a half-day inshore fishing trip. I did well (except that a barracuda took half
of a yellowtail I had caught), and after we docked, the boat’s owner and I had
a drink at the bar of the Peter Island Yacht Club. He ordered for both of us, and that’s where I
first tasted a Rum and Bitters. It’s a terrific summer cocktail, and it’s
deceptively simple to make:
2 oz Bacardi Gold
Angostura bitters
Lime wedge
Place two or three ice cubes Into an Old Fashioned glass,
then ONE dash of Angostura bitters and the rum.
Stir once or twice and garnish with the lime wedge.
We
docked, just as the sky broke loose, in one of those quick Caribbean
cloudbursts. Getting in, under cover of
the bar, and enjoying a Rum & Bitters was as good as it gets!
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