From the House of Angostura, the makers of the world famous Angostura bitters and rums came a differentÂ product from what we are used to see….yep, it was not a bitter or a rum – it was an amaro!…..and just like everything else from the House of Angostura itÂ´s as solid as their rums and their legendary bitters (with that oh so cool oversized label)
The amaro is very versatile andÂ it`s bottled at 35% withÂ aromas of cinnamon, dark chocolate and angostura aromatic bitters. Great on itâ€™s own and in cocktails or even cooking. The product was inspired byÂ Don Carlos Siegert, the son of Angosturaâ€™s Founder J.G.B. Siegert.
The base of this amaro is a neutral spirit made from the same molasses as their rums and their own cultivated yeast strain (since the 1930s) that is infused with aromatic and bitter herbs and spices for 3 months – and of course the recipe is a secret…
When you take a sip of it you feel good…the spicy comforting flavors are warming and thereÂ´s quite a bit of cinnamon it it paired with a slightly noticed amount of very dark chocolate and then cardamom, brown sugar, bitter orange peel and raisin plus that well known taste of their bitters, it`sÂ “earhty”, “rooty” andÂ “smoky”with slight medical notes in anÂ array of spiciness rounded out by some sweetness.
If you have ever tried the “Trinidad Sour” cocktail, then you know how the Angostura bitters tastes in a large amount, the cocktail calls for one ounce, itÂ´s spicy and to me not that very bitter at all, more spicy than bitter actually and very aromatic and this is like a sweeter and more drinkable version of the Angostura bitters and can be had in a shot too.
That spicy flavor would go so well in a Tiki drink….you see where i`m heading?
You know, cinnamon (pairs perfectly with pineapple) the flavor of the Angostura bitters whatever exactly they are made of, is a staple in all types of cocktails including the tiki drinks.
Looking through Jeff Berry`s Total Tiki app ( my always so handy to-go app) I decided to try a riff on the Barbancourt Rum Cup and switch the rum forÂ Angostura 5, some pineapple juice and a splash of Amaro di Angostura.
Amaro di Angostura Rum Cup
0.75 oz fresh lime juice
0.25 oz dark sugarcane syrup ( 1:1 dark sugar to water or 2:1 for a thicker richer syrup )
1 oz pineapple juice
0.5 oz Amaro di Angostura
2 oz Angostura 5 year old rum
Shake with ice and strain into a chilled cocktail cup, add some ice if you want. Garnish with speared pineapple chunk, maraschino cherry and a tropicalÂ flower.
It turned out very tasty! spicy and refreshing, and so did the next drink, which by the looks, looks quite sweet…but it is not….it just turned out very nice and quite spicy due to the Amaro di Angostura.
0.75 oz fresh lime juice
0.5 oz dark sugarcane syrup
1 oz Amaro di Angostura
2 oz Angostura 5Â year old rum
1/2 ripe banana, thinly sliced (save two slices for garnish)
4 oz (1/2 cup) crushed ice
Pinch of cinnamon for the garnish
Put everything in a blender and blend at high speed for at least 30 sek, until smooth. Pour unstrained into a fancy glass with sugared rim and add more crushed ice to fill. I used a “golden” sugar, it`s a raw sugar that is not white nor dark, but very light brown altough it looks white in the pictures, but it`s not a refined white sugar, itÂ´s a raw sugar.
Garnish with two thin banana slices, a tropical flower and some sprinkled cinnamon on top.
This drink tastes NICE!!Â it gets so much better when using fresh bananas and not making it too sweet, and the Amaro di Angostura went very well in it, adding that spice.
Now letÂ´s try this the way you traditionally drink an amaro, itÂ´s supposed to be a digestive after all. And as such itÂ´s also very nice! If you like Angostura bitters (who doesn`t?) you may get a bottle of this too, itÂ´s a nice complement to the AngosturaÂ bitters!