Bartenders have a new essential ingredient in their toolkit with the launch of a brand-new blend from The House of Angostura: Angostura cocoa bitters.
As the third bitters innovation in the iconic company’s more than 195-year history, cocoa bitters join an esteemed lineup including Angostura aromatic and orange bitters.
As cocktail culture evolves worldwide, bartenders continue to create unique drinks with depths of flavor and sophistication. The new cocoa bitters are well positioned to bring a decadent, indulgent touch to bartenders’ creations. Chad Lawrence, North American brand ambassador for The House of Angostura, says, “The new bitters flavor is a multidimensional celebration of the senses that will take your nose and palate on a wondrous journey with every sip.”
With sumptuous top notes of rich, nutty cocoa, balanced with botanicals, light spice notes and a lasting bitter finish, Angostura cocoa bitters envelops the nose in warm spice aromas with floral and citrus undertones. Bartenders looking to add another layer of flavor to bring cocktails to life can add a dash (or several) to classics like the Vieux Carré, Widow’s Kiss or Boulevardier. But, of course, you can’t go wrong using Angostura cocoa bitters to elevate other favorites like the Espresso Martini.
The main ingredient in Angostura cocoa bitters is Trinitario cocoa, a prized cocoa hybrid which has grown on Trinidad and Tobago since 1830, the same islands where The House of Angostura has blended bitters for nearly 200 years.
After harvest, Trinitario cocoa pods undergo an intricate process that yields cocoa nibs. These premium, locally cultivated Trinitario cocoa nibs are then combined with a bespoke blend of herbs, spices, and botanicals to create Angostura cocoa bitters.
“Dedicated to the art of perfectly balanced flavor profiles in its bitters creations, Angostura spent years creating its long-awaited cocoa-bitters blend,” says Mitch Cooper, North America brand lead for Angostura bitters at Mizkan America, Inc. “The marriage of longstanding heritage and precision crafting has achieved a new level of artisanship in the creation of the brand’s latest portfolio addition.”
The development of new Angostura cocoa bitters allows the company to increase its support for local farmers on its home islands. “This partnership improves and protects the livelihoods of the islands’ farmers, while ensuring the highest ingredient quality,” explains Peter Sandstrom, CEO at The House of Angostura.”
The House of Angostura has long been part of the fabric of its home country of Trinidad and Tobago, where the sons of Angostura aromatic bitters inventor Dr. Johann Siegert emigrated and established the bitters company that continues to revolutionize the cocktail world.
Today, in addition to bitters production, the company operates the only rum distillery in Trinidad, where it produces award-winning Caribbean rums.