ANGOSTURA Bitters Invites Chilled Ambassadors to Create Holiday Cocktails

An Angostura Toast to the Season!

This holiday season—and rolling into Dry January—ANGOSTURA® bitters invites our Chilled Ambassadors to create festive drinks crafted with Angostura aromatic, orange, or cocoa bitters. Each recipe expresses cozy, festive sweater weather vibes using seasonal flavors.

“A delightful twist on the classic Bees Knees! This cocktail perfectly blends notes of honey and ginger that are accentuated by botanical gin and a blend of orange and aromatic spices from the Angostura orange bitters. This cocktail is sure please anyone looking for a light and refreshing cocktail. Don’t forget, not all cocktails need to have booze for you to have a good time! Try the non-alcoholic version for something new, exciting, and full of flavor!” — Jonathan Mateer

Gin

Honey Badger

by Jonathan Mateer

Ingredients

• 1 ½ oz. Gin
• ½ oz. Ginger Liqueur
• ¾ oz. Fresh Lemon Juice
• ½ oz. Honey Syrup (1:1)
• 2 Dashes ANGOSTURA orange bitters
• Dehydrated Citrus Wheel (for garnish)

Preparation

1. Shake and double strain into a coupe glass.

“Nothing makes me think of the holidays like the smell of pine trees. I’ve always wanted to winter in Mexico, and that’s where this cocktail was born. The smoke from the mezcal and the sweet pine notes from the jelly come together into something you’d want to sip on the patio of your cabana on Christmas morning.” — Dakota Goldman

Liqueur, Mezcal

Holiday at Altitude

by Dakota Goldman

Ingredients

• 2 oz. Mezcal
• ¾ oz. Apricot Liqueur
• ½ oz. Lemon Juice
• 2 barspoons Spruce Tip Jelly
• 4 dashes ANGOSTURA aromatic bitters

Preparation

1. Combine all ingredients.
2. Shake hard.
3. Serve up in a chilled coupe.

Rum

North Star Sour

by Lauren Pizzo

Ingredients

• 1 ½ oz. ANGOSTURA White Oak Rum
• ¾ oz. Fresh Lemon Juice
• 1/2 oz ANGOSTURA orange bitters
• ½ oz. Brown Butter Syrup*
• ½ oz. Orgeat
• ¾ oz. Allspice Dram
• 1 Egg White

Preparation

1. Shake all ingredients with ice.
2. Strain into a small tin and dry shake until smooth.
3. Double strain into a coupe.
4. Add three drops of ANGOSTURA orange bitters and drag each into a five-point star.

Brown Butter Syrup

---

Ingredients

• 1 cup butter
• 1 cup sugar
• 1 cup water

Preparation

1. Melt butter over medium heat until golden brown.
2. Add sugar, stir until dissolved.
3. Slowly add water, add pinch of salt. Let cool.

“Tinto and Caimite is an ode to sharing a strong cup of coffee with my family during the holiday season. A nod to the island on which it was created, ANGOSTURA rum and ANGOSTURA cocoa bitters deepen the bold black coffee, sweetened with persimmon-infused coconut cream. A simple drink to help you relax and enjoy family time. ANGOSTURA cocoa bitters is the newest addition to the family, using sustainably sourced cocoa from Trinidad and Tobago. Add it to drinks with bold flavors—such as coffee—to highlight notes of warm spices, nuttiness, and citrus.” The Tinto and Caimite is a warm, island-rooted holiday coffee cocktail inspired by family traditions and the bold flavors of ANGOSTURA rum and cocoa bitters.” — Jessie Marreor

Rum

Tinto and Caimite

by Jessie Marreor

Ingredients

• 1 oz. ANGOSTURA Rum
• 1 ½ oz. Cold Brew Coffee
• 5 dashes ANGOSTURA cocoa bitters
• 2 drops Saline Solution
• Persimmon–Coconut Cream* (to top)

Preparation

1. Add the first four ingredients to a shaker with ice.
2. Shake hard.
3. Double strain into a Nick & Nora glass.
4. Top with fresh whipped persimmon–coconut cream and shaved dark cocoa.

*Persimmon–Coconut Cream

---

Ingredients

• 1 whole fuyu persimmon
• ½ cup sugar
• ½ cup water

Preparation

1. Simmer 1 whole fuyu persimmon, cubed, ½ cup sugar and ½ cup water on low for 20–30 minutes.
2. Remove the persimmon and allow the syrup to cool.
3. Combine 1 part syrup and 1 part coconut milk and froth until fluffy.