Post #266786 by KuKuAhu on Tue, Nov 14, 2006 7:00 PM

Okay, I'm into the civility thing. And the bartending content of the latest post is solid.

Angostura 1919... good stuff. Very good in my humble opinion. It'd be a shame to mix with it, or at least to mix it in a heavy drink that obscures the fragile dry oaky yet slightly vanilla scent and taste. [/rum snobbery]

I think it is best on ice with a little San Pellegrino... maybe a curl of lime zest.

But then again, if the recipe came from Angostura themselves and uses the 1919.. who am I to argue. And it is pretty straight forward. A coloda. I just hate to see some thick coco lopez cover up that nice rum. Not that lopez is bad stuff, but it can be awfully dominant.

I'd be inclined to keep it simple though. Maybe fresh squeezed juices and a little bit of high quality sugar syrup, Angostura brand bitters, that sort of thing. A petit punch, maybe..

Now orange bitters from Angostura... this is big news. I am all ears. Do tell.

Ahu