Angostura bitters

Angostura bitters is a liquid concentrate of herbs and spices primarily used as a condiment and flavoring in mixology and cooking to enhance the flavor of beverages and dishes. Its flavor is characteristic for being bitter and aromatic, which makes it an essential ingredient for preparing classic cocktails like the Old Fashioned or the Manhattan, as well as for giving a special touch to sauces, marinades, and some desserts.

The origin of Angostura bitters dates back to the city of Angostura, now Ciudad Bolívar, in Venezuela, where it was created in the 19th century by the German physician Johann Gottlieb Benjamin Siegert. Originally, this preparation was used for medicinal purposes, but over time it became popular in the art of mixology and gastronomy.

Among its main properties, its ability to balance flavors, reduce excessive sweetness, and provide a complex and distinctive aroma stands out. It contains a secret blend of herbs, roots, and spices such as angostura bark, cascarilla, clove, and cinnamon.

In different Hispanic American countries, Angostura bitters are also known as amargos, bitters, or bitter extracts, terms that are used interchangeably in recipes and beverage preparation.