Our time at the Music City Food + Wine Festival this year was spent pleasing the crowd with the latest Angsotura based cocktail and food recipes. Take a look at what we made:

Passionfruit Swizzle

  • 1 oz. Angostura® 1919 Rum
  • 0.5 oz. Aperol
  • 0.75 oz. White Creme de Cocoa
  • 5 oz. Passionfruit Juice
  • 0.5 oz. Fresh Lemon Juice
  • 2 dashes Angostura® aromatic bitters
  • 1 dash Angostura® orange bitters

Grated dark chocolate and half a passionfruit

Add all ingredients into a Collins glass and fill 2/3 of the way with crushed ice.  Swizzle until a thin layer of frost begins to form on the outside of the glass.  Top off with more crushed ice, garnish and serve.

Music City Sour

  • 5 oz. Deep Eddy Ruby Red Vodka
  • 0.75 oz. BG Reynolds Paradise Blend Syrup
  • 0.5 oz. Fresh Lemon Juice
  • 2 dashes Angostura® Orange Bitters
  • 2 oz. Topo Chico Mineral Water

Grapefruit Wedge

Add all ingredients, except for soda water, into a mixing tin.  Add ice, shake and strain over fresh ice into a Collins glass.  Top with soda water, garnish and serve.

Angostura Orange Bitters Caramel Corn

Recipe created by Chef Matt Bolus, The 404 Kitchen, Nashville


  • 1 cup Light Brown Sugar
  • ½ cup Karo Syrup
  • ½ cup Butter
  • ½ tsp Salt
  • ½ tsp. Baking Soda
  • ½ tsp. Vanilla Paste
  • 4 qt. Popped Corn
  • 2 cups Chopped Pecans
  • 4 oz. Angostura® Orange Bitters


  • 1 Thick bottomed Sauce Pan
  • 1 Whisk
  • 1 Large Mixing Bowl
  • 2 Cookie Sheets
  • 2 Silicone Baking Mats or 2 sheets of Wax Paper
  • 1 Spray Bottle, Atomizer or Spritzer

Preheat the oven to 275 degrees.

Fill the spray bottle with Angostura Orange Bitters.

Combine the Brown Sugar, Karo Syrup, butter and salt in the thick bottomed sauce pan. Whisk the mixture while it melts together. Bring the caramel mixture to a boil and continue to boil for 4-5 minutes without stirring. After the 4-5 minutes of boiling, remove the pot from the heat and stir in the baking soda and vanilla paste.

In the large mixing bowl combine the popped corn and the chopped pecans. Pour the finished caramel mixture over the popped corn and pecans and stir constantly until everything is evenly coated in the caramel. Transfer the coated corn and nuts to the baking mats or wax paper lined cookie sheet and bake in the oven at 275 degrees for 45 minutes. After it is baked let the caramel corn cool. Once cooled, spritz the caramel corn with the Angostura Orange Bitters (as much or as little as you prefer). Enjoy immediately or let the bitters dry out and enjoy later. The caramel corn may be stored at room temperature and will stay fresh for about 7 days.

Angostura Pork Larb Lettuce Wraps

Recipe created by Chef Matt Bolus, The 404 Kitchen, Nashville

  • 1 lb Ground Pork
  • 1/2 Yellow Onion
  • 3 cloves Garlic (Minced)
  • ¼ cup Amaro di Angostura®
  • 1/8 cup Red Boat Fish Sauce
  • 1/8 cup Sambal
  • ½ Bunch Cilantro
  • 1 head Butter Lettuce
  • ½ cup Green Onion
  • 1/8 cup Grapeseed Oil
  • Salt & Pepper to taste


  • 1 Mixing Bowl
  • 1 Large Skillet
  • 1 Colander

Mix together the Amaro di Angostura, fish sauce and sambal. Heat up the grapeseed oil in the large skillet until it starts to shimmer and is about to smoke. Sear the pork off in the hot oil and season with salt and pepper. Make sure you are gaining as much browning on the pork as possible. Remove the pork from the skillet and add in the onions. Do not clean out the pan in-between. Sweat the onions for about 5 minutes or until soft and translucent and then add the minced garlic. Sweat the garlic for about 2 minutes and add the pork back into the skillet and stir to combine. Deglaze the pan with the Amaro di Angostura, fish sauce and sambal mixture. Let the liquid reduce until it begins to coat the pork. When the pork is nice and glazed, transfer the larb to the large mixing bowl and let cool to room temperature.

Chop the cilantro and cut the green onions into small rings.

Wash the butter lettuce in the colander and shake to dry. You may use paper towels to speed up this process.

When the larb has cooled down to room temperature mix in the chopped cilantro and green onions and taste to determine if you want more salt and pepper added. Fill the lettuce leaves with the finished larb and serve immediately. The larb can also be refrigerated for up to 5 days and can be tempered to room temperature and served at a later date.