One of the staples in our liquor cabinet is Angostura Aromatic Bitters thanks to my dad’s influence. He enjoyed the occasional Rob Roy and got my husband hooked on them. (My dad’s recipe for a Rob Roy was scotch, dry vermouth and Angostura bitters – not sweet vermouth and no cherry!)
My mom also used Angostura bitters for the occasional tummy ache. I’d often see her sipping bitters from a crystal liquor glass. In fact, Angostura bitters was invented by Johann Gottlieb Benjamin Siegert, a German doctor of medicine, for stomach disorders, sea sickness and to improve appetite. (It’s made in Trinidad from a secret blend of Caribbean herbs and spices.) It wasn’t until later than people started using it in cocktails and appetizer, sauce, entree and dessert recipes.
One of my favorite ways to enjoy Angostura is in a mocktail my dad invented for my sister and I to enjoy during family celebrations. This is perfect for kids or any adults who aren’t imbibing during the holiday celebrations.
Orange Blossom Mocktail
Makes two mocktails
- 1/2 cup Orange Tangerine Tropicana Pure Premium Juice (regular orange juice is fine)
- 1/2 cup sparking apple juice like La Village, an organic apple juice from France, or R.W. Knudsen Sparking Crisp Apple Cider
- 1/2 cup natural ginger ale like Oogave Agave Ginger Ale made in Denver
- 10 drops Angostura Bitters
- Combine ingredients in a small pitcher and stir.
- Serve over ice or straight up.
Disclosure: Angostura provided compensation for this post. All opinions and experiences are my own.