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Angostura Celebrates 200 Years of Bitters with New Premium Limited-Edition Bitters

Chilled Magazine

ANGOSTURA® 200-Year Anniversary Limited-Edition bitters pairs globally influenced spices and herbs and ANGOSTURA® aged rum for the first time ever! the exclusive distributor for ANGOSTURA® bitters for North America. Our goal is to continue empowering creators and innovators in the cocktail space,” added Herrmann.

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Bartender Book of the Month Club: Drink Your Garden

Chilled Magazine

WhatMakes DrinkYourGarden Unique The book captures the best of the moderndrinkmovement, offering: Recipes for syrups, shrubs, bitters, and infused spirits like Buzz Button Gin, Poblano Liqueur, and Brown Butter Vodka. For more information and a behind-the-scenes look at family farming, visit www.simplegoodness.com.

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Meet the maker: Sahil Beri, the man on a mission to put Australian Bitters on the global map

The Cocktail Lovers

“My dad and brother knew I had a talent for blending drinks, so they brought me on board to create a range of bitters.” Not just any old bitters but Australian Bitters, the brand that currently holds a 45% market share in Australia, the second largest market for bitters worldwide. That was in 2016.

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GSN Review: All The Bitter N/A Cocktail Bitters

Good Spirits News

All The Bitter makes classically inspired cocktail bitters using organic, functional ingredients free of alcohol, full of flavor, and designed by Michelin-trained sommeliers. Equally at home in full strength, low- and no-alcohol cocktails, their bitters also make a great addition to sparkling water, tonic, ginger ale, tea, and beer.

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Chilled 100 Bartenders Craft Locally Inspired Cocktails using Templeton Whiskey

Chilled Magazine

With this new information, I was inspired to make a Sazerac with one of my all-time favorite fair foods: caramel corn. Spiced Caramel Syrup 3 dashes Peychauds Bitters Topped with Popcorn Foam Caramel Popcorn (for garnish) Preparation Spritz empty rocks glass with salted absinthe. Templeton RyeWhiskey oz. Templeton Midnight Rye oz.

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3 Refreshing Cocktails from Peacock Room and King in NOLA

Chilled Magazine

Passionfruit Puree 2 dashes Sarsaparilla Bitters 4 dashes Angostura Bitters Preparation Combine all ingredients in a shaker tin, shake, strain into Collins glass, fill with crushed ice. For more information, visit www.hotelfontenot.com. Bacardi Superior 1 oz. Brugal Añejo Rum ¼ oz. Hamilton 151 Demerara River ½ oz. Lemon ¾ oz.

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Denisse Soto’s Latin American Cocktail Program at Chicago’s Cariño

Chilled Magazine

Combining fruits like mamey with coconut and aged charanda from Uruapan creates a harmonious blend, enhanced with a few dashes of Angostura Bitters. The more information you share with them about the menu structure, the more confident they’ll feel when presenting it to guests.”

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