Look across any backbar or service well, and you’ll see one type of bitters represented above all others—Angostura, with its trademark ill-fitting paper label and aromatic profile that can enhance classic cocktails, Tiki drinks, and original creations.
Best known for its flagship aromatic bitters, Trinidad and Tobago-based Angostura launched an orange bitters 13 years ago. So, they’re not ones to jump on trends or flood the market with countless options. But they do have something new to offer: Angostura Cocoa Bitters. The just-launched product is only the brand’s third bitters, and it took years of research and trials until the Angostura team, led by Master Blender Carol Homer-Caesar, landed on the perfect recipe.
That recipe includes Trinidad and Tobago’s own Trinitario cocoa beans, which are known for their bold characteristics and flavor.
Angostura Cocoa Bitters contain top notes of rich, nutty cocoa, aromatic botanicals, and mild spice, with undertones of warm florals and citrus. The cocktail application is strong, and you can utilize the bitters in both sweet and savory cocktails. Pair them with good whiskey (or rum) and sweet vermouth for a Manhattan. Add a couple dashes to cognac and tequila drinks, or bring some extra complexity to your next Espresso Martini. You’ve got options.
Fortunately, Angostura Cocoa Bitters aren’t something you can only source from boutique bottle shops and rare corners of the internet. They’re rolling out to liquor stores, grocery stores, and even Walmart stores in the U.S. this month, and they’ll also be sold across the U.K. and Europe.
