Who ships Orgeat syrup overseas? + looking for cocktails advice - Tiki Drinks and Food

T Traderpup Tiki Socialite Long Beach, CA Joined: Mar 26, 2002 Posts: 1055	T Traderpup Posted posted on Mon, Nov 18, 2002 8:43 AM Angostura bitters are kinda tricky to explain.... I kinda equate it to A1 steak sauce for cocktails. Here's some info about bitters from the Webtender: Bitters are, as their name suggest, a bitter or bittersweet type of spirit made from different herbs, roots and plants. Bitters are used to flavor and add a dry zest to cocktails and cooking. Because of their function as a digestive aid and appetite stimulant bitters are often used in before- and after dinner cocktails (aperitifs and digestifs). When using bitters in cocktails it is important to be cautious as a little too much can ruin the cocktail. Generally, bitters also have a high alcohol content and should never be used in non-alcoholic drinks. Angostura bitters were developed in 1824 by Dr. J. Siegert, who intended them for use as a tonic to treat fatigue and stomach ailments. It is now the single most widely distributed bar item in the world. Angostura Bitters is named for the port town of Angostura, Venezuela, and not for the bark of the eponymous tree. It is made from a secret blend of tropical herbs, plant extracts and spices - reportedly over forty ingredients. Angostura bitters can make or break a drink. If its in the recipe, the drink absolutely NEEDS it, but just the tiniest bit too much can really screw up the flavor. :tiki:

Angostura bitters are kinda tricky to explain.... I kinda equate it to A1 steak sauce for cocktails. Here's some info about bitters from the Webtender:

*Bitters are, as their name suggest, a bitter or bittersweet type of spirit made from different herbs, roots and plants. Bitters are used to flavor and add a dry zest to cocktails and cooking. Because of their function as a digestive aid and appetite stimulant bitters are often used in before- and after dinner cocktails (aperitifs and digestifs).

When using bitters in cocktails it is important to be cautious as a little too much can ruin the cocktail. Generally, bitters also have a high alcohol content and should never be used in non-alcoholic drinks.

Angostura bitters were developed in 1824 by Dr. J. Siegert, who intended them for use as a tonic to treat fatigue and stomach ailments. It is now the single most widely distributed bar item in the world.

Angostura Bitters is named for the port town of Angostura, Venezuela, and not for the bark of the eponymous tree. It is made from a secret blend of tropical herbs, plant extracts and spices - reportedly over forty ingredients.*

Angostura bitters can make or break a drink. If its in the recipe, the drink absolutely NEEDS it, but just the tiniest bit too much can really screw up the flavor.

:tiki:

Post #14091 by Traderpup on Mon, Nov 18, 2002 8:43 AM