ANGOSTURA Bitters Invites Chilled Ambassadors to Create Holiday Cocktails
An Angostura Toast to the Season!
This holiday season—and rolling into Dry January—ANGOSTURA® bitters invites our Chilled Ambassadors to create festive drinks crafted with Angostura Aromatic, Orange, or Cocoa bitters. Each recipe expresses cozy, festive sweater weather vibes using seasonal flavors.
“A delightful twist on the classic Bees Knees! This cocktail perfectly blends notes of honey and ginger that are accentuated by botanical gin and a blend of orange and aromatic spices from the Angostura Orange bitters. This cocktail is sure please anyone looking for a light and refreshing cocktail. Don’t forget, not all cocktails need to have booze for you to have a good time! Try the non-alcoholic version for something new, exciting, and full of flavor!” — Jonathan Mateer
Honey Badger
by Jonathan Mateer
Ingredients
1 ½ oz. Gin
½ oz. Domain de Canton
¾ oz. Fresh Lemon Juice
½ oz. Honey Syrup (1:1)
2 Dashes ANGOSTURA Orange Bitters
Convenient Cocktail Co., Dehydrated Citrus Wheel (for garnish)
Preparation
Shake and double strain into a coupe glass.
Additional Notes
Honey Badger
*Non-Alcoholic Version
Ingredients:
1 ½ oz. Seedlip Spice
1 ½ oz. Seedlip Garden
1 oz. Lyre’s Dry Aperitif
½ oz. Fresh Lemon Juice
¾ oz. Honey Syrup (1:1)
2 Dashes ANGOSTURA Orange Bitters
Preparation: Shake and double strain into a coupe glass.
“Nothing makes me think of the holidays like the smell of pine trees. I’ve always wanted to winter in Mexico, and that’s where this cocktail was born. The smoke from the mezcal and the sweet pine notes from the jelly come together into something you’d want to sip on the patio of your cabana on Christmas morning.” — Dakota Goldman
Preparation
Combine all ingredients.
Shake hard.
Serve up in a chilled coupe.
North Star Sour
by Lauren Pizzo
Ingredients
1 ½ oz. ANGOSTURA White Oak Rum
¾ oz. Fresh Lemon Juice
1/2 oz ANGOSTURA Orange Bitters
½ oz. Brown Butter Syrup
½ oz. Orgeat
¾ oz. Allspice Dram
1 Egg White
Preparation
Shake all ingredients with ice.
Strain into a small tin and dry shake until smooth.
Double strain into a coupe.
Add three drops of ANGOSTURA aromatic bitters and drag each into a five-point star.
“Tinto and Caimite is an ode to sharing a strong cup of coffee with my family during the holiday season. A nod to the island on which it was created, ANGOSTURA rum and ANGOSTURA cocoa bitters deepen the bold black coffee, sweetened with persimmon-infused coconut cream. A simple drink to help you relax and enjoy family time. ANGOSTURA cocoa bitters is the newest addition to the family, using sustainably sourced cocoa from Trinidad and Tobago. Add it to drinks with bold flavors—such as coffee—to highlight notes of warm spices, nuttiness, and citrus.” The Tinto and Caimite is a warm, island-rooted holiday coffee cocktail inspired by family traditions and the bold flavors of ANGOSTURA rum and cocoa bitters.” — Jessie Marreor
Tinto and Caimite
by Jessie Marreor
Ingredients
1 oz. ANGOSTURA Rum
1 ½ oz. Cold Brew Coffee
5 dashes ANGOSTURA Cocoa Bitters
2 drops Saline Solution
Persimmon–Coconut Cream* (to top)
Preparation
Add the first four ingredients to a shaker with ice.
Shake hard.
Double strain into a Nick & Nora glass.
Top with fresh whipped persimmon–coconut cream and shaved dark cocoa.
*Persimmon–Coconut Cream
Ingredients
1 whole fuyu persimmon
½ cup sugar
½ cup water
Preparation
Simmer 1 whole fuyu persimmon, cubed, ½ cup sugar and ½ cup water on low for 20–30 minutes.
Remove the persimmon and allow the syrup to cool.
Combine 1 part syrup and 1 part coconut milk and froth until fluffy.
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