Classic Manhattan

2.5 oz bourbon whiskey
1 oz sweet vermouth
2-3 dashes Angostura® aromatic bitters 
maraschino cherry for garnish
orange peel for garnish

Add bourbon, sweet vermouth & Angostura® Bitters to a shaker, then stir or gently shake. Strain into a cocktail glass then garnish w/ cherry and orange peel.

Angostura® aromatic bitters adds a deliciously deep flavor nuance to the traditional quiche. This recipe is easily modified by substituting your favorite cheese or adding other veggies, like: broccoli, red pepper or onions.

Make this for brunch and pair it with a delicious cocktail like the Modern Mule. Bake a Pineapple Upside Down Cake with Angostura® Bitters for a sweet finish to a lovely day!

How will you make your mom’s day special this year?

Classic Quiche Laced with Bitters

Angostura® aromatic bitters adds a deliciously deep flavor nuance to traditional quiche.

Ingredients: 

1 9-inch deep dish frozen pie crust, thawed

2 tsp. Angostura® aromatic bitters

1 c. half & half, room temperature

4 large eggs

2 Tbsp. grated Parmesan or Romano cheese

1 Tbsp. flour

1/4 tsp. each: salt & pepper

Nutmeg

2 c. shredded Gruyere cheese (about 5 oz.)

2 sliced green onions

Directions:

Preheat oven to 350°F. Stir Angostura into half & half. Whisk together eggs, Parmesan, flour, salt, pepper and a sprinkle of nutmeg; add half & half with Angostura®. Stir in shredded Gruyère and onions.

Pour mixture into pie crust, distributing Gruyère evenly throughout. Bake 45 minutes or until sharp knife inserted in center comes out clean. Let cool at least 15 minutes before serving.Preheat oven to 350°F. Stir Angostura® into half & half. Whisk together eggs, Parmesan, flour, salt, pepper and a sprinkle of nutmeg; add half & half mixture. Stir in shredded Gruyère and onions. 

Makes 6-8 servings

Notes: 

• Sprinkle 1/2 cup diced ham over quiche before baking, if desired.
• Quiche may be baked a day ahead and refrigerated. Bring to room temperature or warm individual slices in microwave on low power.

Nutrition information per serving (6): 410 calories, 27g fat, (11g sat, fat), 165mg cholesterol, 16g protein, 26g carbohydrate, 470mg sodium, 0g fiber

She made sure to note that her bitters of choice is, in fact, Angostura® Bitters. “Don’t buy some fancy artesian bitters,” she says.

Take a look at the video clip and tell us: do you agree with the way Maddow made the classic Old Fashioned?

Rachel Maddow’s Old Fashioned

Ingredients:

Sugar Cube

Dashes of Angostura® aromatic bitters, to taste

2.5 oz. Whiskey, Rye, or Bourbon

Muddle sugar & Angostura® bitters (add water or seltzer if desired), add whiskey, then ice cubes. Stir with bar spoon & garnish with lemon peel.

MARGARITA

2oz Blanco Tequila

1oz Fresh Lime Juice

0.5oz Agave Nectar

0.5oz Curacao

1 dash Angostura aromatic bitters

1 dash Angostura orange bitters

Shake ingredients together in a mixing tin with ice. Strain into an ice filled double old fashioned glass rimmed with Tajin salt.  Garnish with lime wedge.

The Derby’s historical traditions are known nationwide and the festivities are comparable only to Mardi Gras. The Greatest Two Minutes in Sports is known expressly for its fancy hats, springtime dresses, grandiose betting, whimsical horse naming and mint juleps! Just in time for the Kentucky Derby on Saturday, berry season is in full swing. While a traditional mint Julep is a beautiful cocktail and a necessity in order to honor Derby Day correctly, you can easily elevate your Julep. Why not add a touch of whimsy to your whiskey with some seasonality and Angostura bitters? Try this easy Strawberry Julep to fancy up your fete and continue to enjoy well into summer:

RUN FOR THE ROSES

2.5 oz Eagle Rare 10yr Bourbon

10-12 Mint Leaves

.75 oz Strawberry Simple Syrup**

2 dashes Angostura aromatic bitters

Rose Water

Crushed Ice

To a silver Julep cup, add syrup and mint, press lightly to release oils. Fill with crushed ice, add bourbon and bitters and stir well to incorporate. Pack full of ice, crowning the cup, spritz with rose water and garnish with a mint sprig.

**Strawberry syrup: Juice enough strawberries to yield 1 cup of strawberry juice. Add 1 cup of sugar to 1 cup of strawberry juice. Heat up to incorporate sugar. Cool immediately. 

Angostura Bitters Pineapple Upside-Down Cake

2 tbsp unsalted butter, softened, plus more for pan
1/2 c. packed brown sugar
3-4 dashes Angostura bitters
6 pineapple rings (canned, juice reserved)
Maraschino cherries

Heat oven to 350F. Butter an 8″ square pan, line with a square of parchment paper, and butter the parchment. Cream butter, brown sugar, and bitters in a small bowl. Spread mixture into the prepared pan – I find that five or six seconds in the microwave helps to give this mixture sufficiently easy spreadage. Place pineapple rings and Maraschino cherries as desired on top of the butter mixture. I was able to fit five rings, plus a sixth that had been cut into quarters.

10 tbsp unsalted butter, softened
1 c. granulated sugar
1 1/2 c. flour
heaping 1/2 tsp salt
heaping 1/4 tsp baking soda
heaping 1/4 tsp baking powder
2 eggs
1/4 c. Greek yogurt (I used peach-flavored)
4 tsp pineapple juice (reserved from can)
5-10 dashes Angostura bitters

In the bowl of a stand mixer (using the paddle attachment), or by hand if you’d like a brief workout, beat the 10 tbsp butter with granulated sugar for several minutes, until light, fluffy and fully mixed. Meanwhile, sift together flour, salt, baking soda, and baking powder in a medium bowl.

When the butter mixture is fully incorporated, add eggs one at a time, beating well after each addition. Add flour mixture in two parts, alternating with the Greek yogurt, pineapple juice, and bitters.

Pour batter into pan over fruit, spreading evenly with a spatula, pushing batter into the corners and along the pan’s edges.

Bake for 50-60 minutes, rotating once, until cake is caramelized and golden brown on the edges, and cooked through. Remove from oven, and set on a cooling rack for 30-45 minutes. When cool, turn out onto a plate, remove parchment paper, and serve.

Last year, one of our U.S. Finalists, David Delaney, Jr., took the crown and will be joining the 2013 competition as a judge. This year, we’re honored to have U.S. finalist Sean Frederick and Canadian Finalist Oliver Stern represent the unique talent of North America in Trinidad.

Meet the 2013 team of world renowned judges who will determine which contestant will take home the grand prize of $10,000, a contract as Angostura’s Global Brand Ambassador and bragging rights as the Angostura® aromatic bitters Global Cocktail Challenge Champ!

Follow us on Facebook and Twitter as we join Sean, Oliver and our North American Brand Ambassador, Jennifer, on their exciting experience in Trinidad & Tobago.

Meet the Competitors!

• Sean Frederick, Boston, USA
• Oliver Stern, Toronto, Canada
• Ryan Mitto, Kingston, Jamaica
• Dominic Walsh, Johannesburg, South Africa
• Stanislav Mukhin, Ukraine
• Pankaj Kamble, Mumbai, India
• Jake Searell, Wellington, New Zealand
• Egor Stepanov, Moscow, Russia
• Elliot Ball, London, England
• Daniyel Jones, Diego Martin, Trinidad
• Daniel Biber, Buenos Aires, Argentina 

• Salvatore Calabrese, Head Judge, Maker of the World’s Most Expensive Cocktail
• Japan’s legendary Hidetsugu Ueno
• Ann Tuennerman, Founder of New Orleans’ Tales of the Cocktail
• David Delaney, Jr., 2012 Angostura® aromatic bitters Global Cocktail Challenge Champion
• Angostura‘s own Vidia Doodnath

Cheers to our judges! Be sure to follow Angostura USA on Facebook and Twitter for updates on the 2013 Angostura® aromatic bitters Global Cocktail Challenge.

For delicious holiday cocktail recipes to make at home, click here.

What home-bartending tool is on the top of your Christmas list this year?

Learn more about Alex and try one of his cocktail recipes below!

Selective Hearing

1 oz Del Maguey Vida Mezcal
1 oz Averna
3/4 oz fresh lime juice
3/4 oz simple syrup
5 dashes of Angostura® aromatic bitters
3 muddled raspberries

Shake and strain (use hawthorne and fine strainer) and pour into a 5 oz Coupe. Garnish with a floating raspberry.

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