No kitchen is complete without Angostura Bitters, and it’s so easy to use – tip bottle over, give a firm pump and repeat. Remember, it’s dashes not drops.
Pineapple Lemonade, Lime & Bitters
Serves 4
½ pineapple (825g), peeled and chopped
1 lime, sliced
Angostura Bitters
750ml ginger beer
250ml soda water
50ml lime juice
Pineapple wedges, to garnish
4 long mint stems, to garnish
Place pineapple on a tray lined with baking paper then place in freezer until frozen. Divide frozen pineapple and lime among 4 glasses.
Shake 3-4 dashes of Angostura Bitters into each glass. Top up with ginger beer, soda water and lime juice.
Garnish with pineapple wedges, lime slices and mint. Serve immediately.
Summer Gin Cocktail
Serves 4
50g caster sugar
2-3 strips orange peel
1 star anise and 1 cinnamon stick
120ml gin (such as Hendrick’s)
12 dashes Angostura Bitters
1 telegraph cucumber
To make sugar syrup, bring sugar, 50ml water, peel and spices to the boil in a small saucepan. Turn heat to low; stir until sugar dissolves. Cool slightly.
Remove peel and spices. Using a Boston shaker, mix together sugar syrup, gin and Angostura Bitters. Peeler thin strips from cucumber. Place strips in glass, with ice cubes holding in place. Pour over gin cocktail.
