ANGOSTURA Bitters Invites Chilled Ambassadors to Create Dry January Cocktails

An ANGOSTURA Toast to the Season!

This Dry January—ANGOSTURA® bitters invites our Chilled Ambassadors to create festive drinks crafted with ANGOSTURA aromatic, orange, or cocoa bitters.

As part of the ANGOSTURA bitters + Chilled Ambassadors Gifting Program wrap up, bartenders across the country crafted spirit-free cocktails that deliver richness, balance, and seasonal comfort, powered by the unmistakable depth of ANGOSTURA bitters.

Featured below are four zero-proof creations designed to feel festive, indulgent, and deeply satisfying—no alcohol required. Check out these non-alcoholic cocktails to ring in the New Year!

“A vibrant, jewel-toned spirit-free cocktail blending tart fruit, floral tea, citrus brightness, and warming spice—finished with ginger beer for a lively Dry January sip.” — Robin Kirk

Non-Alcoholic

Lady in Red

by Robin Kirk

Ingredients

• 1 1/2 oz pomegranate juice
• 1 1/2 oz hibiscus tea
• 1 1/2 oz fresh orange juice
• 1/2 oz tajín agave
• 2 dashes ANGOSTURA® aromatic bitters
• Ginger beer (to top)

Preparation

1. Shake all ingredients except ginger beer with ice.
2. Strain over fresh ice into a tajín-rimmed highball glass.
3. Top with ginger beer.
4. Garnish with dehydrated hibiscus and orange slice.

“A Mexican, non-alcoholic hot chocolate with non-alcoholic mezcal, ANGOSTURA cocoa bitters and spiced whipped cream.” — Geo Thompson

Non-Alcoholic

La Sombra Caliente (The Warm Shadow)

by Geo Thompson

Ingredients

• 6 oz whole milk (or oat for a silkier vegan version)
• 2 oz heavy cream
• 1 1/2 oz non-alcoholic mezcal
• 1 1/2 Tbsp Mexican cocoa mix or a blend*
• 1 tsp brown sugar or piloncillo, to taste

• 1 small pinch cinnamon
• 1 tiny pinch cayenne or chili morita (optional but 🔥)
• 4 dashes ANGOSTURA® cocoa bitters
• Spiced whipped cream** (for garnish)

Preparation

1. In a small pot over medium heat, combine milk, cream, cocoa* (1 Tbsp unsweetened cocoa powder), 1 Tbsp Mexican chocolate tablet (Taza or Abuelita), shaved or chopped, brown sugar/piloncillo, cinnamon, and optional chili.
2. Whisk until smooth and steaming—don’t boil.
3. Add the NA mezcal.
4. Remove from heat and whisk in mezcal and 4 dashes of ANGOSTURA cocoa bitters.
5. Pour the hot chocolate into a warmed mug.
6. Top with a generous spiral of spiced whipped cream.
7. Garnish with chocolate shavings or cinnamon.

**Spiced Whipped Cream

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Ingredients

• 2 oz heavy cream
• 1 tsp powdered sugar
• 1 small pinch cinnamon
• 1 drop vanilla

Preparation

1. Hand-whip the heavy cream, sugar, cinnamon, and vanilla until soft peaks form.

“A festive, bubbly zero-proof spritz featuring peppermint, cocoa, and sparkling holiday cheer.” — Jennifer Yim

Non-Alcoholic

Peppermint Mocha Spritz

by Jennifer Yim

Ingredients

• 2 dashes ANGOSTURA® cocoa bitters
• 1/2 oz candy cane peppermint syrup*
• 4 1/2 oz non-alcoholic sparkling wine

Preparation

1. Build in a stemless flute: add bitters, syrup, then top with NA sparkling wine.
2. No ice.
3. Garnish with mini candy cane.

*Candy Cane Peppermint Syrup

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Ingredients

• .33 cup blended leftover candy canes
• .33 cup caster sugar
• .33 cup filtered water
• 2 pinches salt

Preparation

1. Simmer 5 minutes, cool, bottle.

“A spirit-free reimagining of a Bees Knees–style cocktail, Honey Badger balances bright citrus, botanical complexity, and honeyed richness—lifted by the zesty spice of ANGOSTURA orange bitters.” — Jon Mateer

Non-Alcoholic

Honey Badger

by Jon Mateer

Ingredients

• 1 1/2 oz non-alcoholic spiced botanical spirit
• 1 oz non-alcoholic green herbal botanical
• 1 oz non-alcoholic dry bitter aperitif
• 1 oz fresh lemon juice
• 1 oz honey syrup (1:1)
• 2 dashes ANGOSTURA® orange bitters

Preparation

1. Shake all ingredients with ice.
2. Double strain into a chilled coupe.
3. Garnish with dehydrated citrus wheel.