Tag Archives: Angostura

With Great Risk Comes Great Reward (The Angostura Royale)

Hidden with the pages of Charles H. Baker’s, The Gentleman’s Companion; Being an Exotic Drinking Book, or Around the World with Jigger, Beaker and Flask (1946), you can find a most peculiar cocktail. The Angostura Fizz, and intriguing drink that uses bitters as its base. And not just a few bitters either, but a staggering ounce of bitters! I had been curious about this particular drink for a while and so last night I took the plunge. The decision to make this cocktail is not without financial concern either. At my local grocers, a 4oz bottle of Angostura is around $5.99. This doesn’t really seem like much, however when scaled up to a 750ml bottle it comes to a little over $38. That’s not to say I don’t have plenty of other bottles in that price bracket, because I do, but I never really thought about bitters being costly. Anyways, so I mixed up the drink, and was pleasantly surprised. Citrus notes on the front, followed by some burnt cherry, clove, and allspice on the finish. And although the first sip had a bitter aftertaste of epic proportions, it smoothed out after that and was very pleasant. Pleasant enough to encourage some experimenting at least. The fruits of my labor is a modified fizz, using champagne instead of soda water, and loosing the dairy ingredient, which to my taste, didn’t really add that much to the drink.

The Angostura Fizz
1 oz Angostura Bitters
2 Barspoons Sugar or Grenadine
Juice of 1/2 lemon or 1 lime
1 Egg White
1/2 oz Cream
Soda Water

The Angostura Royale
1 oz Angostura Bitters
3/4 oz Lemon Juice
1/2 oz Simple Syrup
1 Egg White
Champagne

Barbara West Cocktail

Vintage Cocktails #9: The Barbara West Cocktail

A classic martini styled cocktail, the Barbara West is sure to please those who love the original martini. Starting with fruit flavors provided by the sherry, and finishing with a dry mouthfeel, this is a great drink for after work while you are reading the paper. (Which coincidently is what I did. How very old mannish of me.)

The Barbara West
2 oz Gin
1 oz Sherry
1/2 oz Lemon Juice
1 dash Angostura Bitters
Garnish with a lemon twist

Alamagoozlum Cocktail

Vintage Cocktails #2: The Alamagoozlum

First appearing in The Gentleman’s Companion, or Around the World with Jigger, Beaker and Flask (1939) by Charles Baker, ┬áThe Alamagoozlum Cocktail is the next exploration of the vintage spirits. Reportedly created by the one and only J.P. Morgan, this is an unusual drink in that it calls for an extraordinary amount of ingredients, as well as an unusually large dose of bitters.

This particular cocktail will probably be one that I will leave to the books and not partake of for a long time, if ever. While I am a fan of gin and rum together, as well as using egg whites in cocktails, The large amount of bitters, coupled with the chartreuse created a drink that for me was far too spicy and complex. Perhaps either dialing down the bitters, and/or reducing the Chartreuse may create a drink more to my liking, but as far as J.P.’s cocktail, this one is a bust for me.

The Alamagoozlum
1/2 Egg White
2 oz Genever Gin
2 oz water
1 1/2 oz Jamaican Rum
1 1/2 oz Chartreuse
1 1/2 oz gomme Syrup
1/2 oz Orange Curacao
1/2 oz Angostura Bitters
Shake long and hard in an iced cocktail shaker, and strain into several chilled glasses.

A note on gomme syrup. Gomme syrup is purely simple syrup combined with gum arabic. The gum arabic was added to the simple syrup to add a smoother, silky feel to the cocktail. My feeling is that in this drink, the egg white adds plenty of texture, and plain old simple syrup will suffice.