God I hate the internet so much some days. Why does it have to be a "secret" history? If it's so secret, surely it wouldn't be written up in a BBC article? But as someone who cares enough to have...
God I hate the internet so much some days. Why does it have to be a "secret" history? If it's so secret, surely it wouldn't be written up in a BBC article? But as someone who cares enough to have just finished renovating my kitchen island to include a wet bar and a solid walnut bar top, I figured I'd give this a shot. I made it to the second paragraph.
Produced since the 19th Century, Angostura Bitters is as important to the bartender as salt is to the chef. Without it, there would be no Manhattan or Old Fashioned or Whisky Sour.
I've never been paid to bar tend, but I have worked as a professional cook, and I'd still consider myself a pretty sophisticated hobbyist cook and bartender. Angostura Bitters are more like smoked paprika than salt. An essential part of a well rounded bar, not something that goes in literally every drink. And they apparently can't even come up with three drinks that need it since a Whisky Sour doesn't even have any kind of bitters in it.
Life is too short to waste time on lazy writers, not matter how interesting the subject.
Perhaps nowhere is the legend and lore of Angostura Bitters more robust than on the island where it is produced. Nearly every Trinidadian I know has a theory not only about what's in the Bitters but how the recipe has managed to remain a mystery all of these years. Only a few facts are known for sure: that Seigert' original recipe, a suspension of herbs, barks and spices, remains unchanged; and that the alcohol base is close to 50%.
A common story that I’ve been told by locals is that the recipe is held by only five individuals at any time – one of whom is always the English monarch – and that all five must agree to when Bitters are made, thereby limiting over-production. Another story is that each of the five only have a portion of the recipe and that they must come together in order to produce Bitters, and that ingredients for Angostura Bitters arrive in Trinidad in unmarked containers, loaded onto unmarked trucks bound for the plant.
"Growing up I was told that two halves of the original family each had part of the recipe and neither side knew what was on the other's list," she said. "Each family would have to bring their bags of ingredients and dump them into the vat when it was time to make the Bitters."
As romantic as these tales may be, the reality is more prosaic. Distilled and bottled singularly at The House of Angostura in Trinidad, a team of chemists work to produce Angostura Bitters and the firm's other products, including rum, orange bitters and cocoa bitters.
Still, the company will not confirm or deny rumours or lore about Bitters production or, of course, what's in the recipe. In fact, The House of Angostura won't even say how much Bitters is shipped worldwide or the value of the business. Given that you would be hard-pressed to find a bar anywhere on the globe without a bottle of the brew, the number must surely be staggering.
Well okay, maybe not salt, but you really can throw a dash of three on/in practically anything to add welcome depth and complexity of flavor. I haven't had smoked paprika myself, so I'll take your...
Well okay, maybe not salt, but you really can throw a dash of three on/in practically anything to add welcome depth and complexity of flavor. I haven't had smoked paprika myself, so I'll take your claim on faith.
God I hate the internet so much some days. Why does it have to be a "secret" history? If it's so secret, surely it wouldn't be written up in a BBC article? But as someone who cares enough to have just finished renovating my kitchen island to include a wet bar and a solid walnut bar top, I figured I'd give this a shot. I made it to the second paragraph.
I've never been paid to bar tend, but I have worked as a professional cook, and I'd still consider myself a pretty sophisticated hobbyist cook and bartender. Angostura Bitters are more like smoked paprika than salt. An essential part of a well rounded bar, not something that goes in literally every drink. And they apparently can't even come up with three drinks that need it since a Whisky Sour doesn't even have any kind of bitters in it.
Life is too short to waste time on lazy writers, not matter how interesting the subject.
Well for one thing, NOBODY KNOWS THE RECIPE. That does make it a secret.
No one? How do they make more?
Well okay, maybe not salt, but you really can throw a dash of three on/in practically anything to add welcome depth and complexity of flavor. I haven't had smoked paprika myself, so I'll take your claim on faith.