Angostura bitters, a staple in many bars and kitchens worldwide, have a rich history dating back to the early 19th century. These bitters were initially intended as a remedy for various ailments, created in Angostura, Venezuela, by Dr. Johann Gottlieb Benjamin Siegert. Siegert, a German physician serving with the Prussian army, had observed the medicinal properties of the angostura bark, a bitter-tasting tree bark native to the region.

The bitters were a blend of angostura bark, herbs, spices, and sugar and were designed to aid digestion, relieve stomach upset, and treat malaria. However, it was their distinctive flavor profile that truly caught on. The bitter, citrusy taste and aromatic notes of herbs and spices made Angostura bitters a popular addition to cocktails and beverages.

Today, Angostura bitters are used in countless cocktails, from classic drinks like the Old Fashioned and Manhattan to contemporary creations. They add complexity, balance, and a touch of bitterness to a wide range of beverages. While the original Angostura bitters remain the most popular, several different styles are now available, each with its own unique flavor profile.

For example, aromatic bitters, often used in cocktails like the Negroni, have a more pronounced herbal and spicy flavor. Aromatic bitters are typically made with a blend of botanicals like gentian root, wormwood, and cardamom. On the other hand, orange bitters are characterized by their citrusy notes and are often used in cocktails like the Old Fashioned or Manhattan. They are typically made with orange peel, bitter orange, and other citrus-based ingredients.

Whether you're a seasoned bartender or a home cocktail enthusiast, Angostura bitters are a versatile and essential ingredient. Their rich history, unique flavor profile, and versatility make them a timeless addition to any bar or kitchen.