Angostura Cocoa Bitters is the latest innovation from the House of Angostura. Made using Trinidad and Tobago’s own Trinitario cocoa, the new product is part of Angostura’s bid to promote our local agricultural treasure, cocoa, around the world.
After years of continuous research and trials, a team led by Master Blender, Carol Homer-Caesar, created the recipe for Angostura Cocoa Bitters, using T&T’s internationally famous, and indigenous, Trinitario cocoa
“We believe our locally cultivated Trinitario cocoa delivers a far superior flavour profile to other geographic regions,” explained Homer-Caesar. “Our hope is that our new, expertly crafted, cocoa bitters inspires people to create their own signature cocktail and food recipes to savour and enjoy with family and friends.”
Angostura launched orange bitters 13 years ago, and are looking to expand its efforts to support local agricultural industry by adding cocoa bitters to its portfolio. The Trinitario cocoa adds a sweet and elegantly balanced flavour to the brand’s bitters line
The cocoa bitters contains top notes of rich, floral and nutty cocoa combined with an infusion of aromatic botanicals. The new product is ideal for both sweet and savoury drinks and can be used to remix classic cocktails. It pairs perfectly with sweet vermouth or aged spirits, like Whiskey, Rum, Cognac, and Tequila, and brings added depth to cocktails such as and espresso martini:
Espresso Martini
- 1 ½ oz Tito’s Vodka
- ½ oz Coffee liqueur
- 1 oz Espresso
- ½ oz Simple syrup (1-1)
- 6 dashes Angostura Cocoa Bitters
Pour all ingredients into a cocktail shaker, add ice, and shake vigorously. Pour mixture over chilled cocktail glass and garnish with a coffee bean.
Angostura Cocoa Bitters will be exported across the globe, including to the United States, where it will be placed in over 1,200 Walmart stores. The product will also be available in the United Kingdom and Europe.
