Angostura Aromatic Bitters Cooking Secrets

We’ve all seen Angostura® aromatic bitters in the hand of a bartender, or tasted it dashed into a cocktail; it’s well known as the ‘pink’ part of a Pink Gin, and many of you probably use it at home to flavour the occasional apéritif. But we’ll bet that you didn’t know it’s just as brilliant mixed into honey vinaigrette, or banana crumble!

No wonder that many cooks want to keep this ‘secret ingredient’ a secret. It‘s unique in the way it deliciously blends and enhances flavours, in alcoholic or soft drinks, and both sweet and savoury dishes. Those in the know even use it to replace salt when cooking, as it’s sodium and gluten free.

Surprised? Try it for yourself! Add a few dashes to a cup of coffee, a glass of orange juice, or a bowl of vanilla ice cream and you’ll soon realise why it’s loved around the world. It even gives a delicious twist to ketchup or mayo.

And, despite its name, it’s not bitter. In fact, it tempers the acidity of citrus ingredients (good for those of us who are acid sensitive), and may help settle the stomach. Back when the original secret formula was created in 1824, the Royal Navy even used it to cure seasickness (mixed with a generous dash of gin, of course!).

If you like to be a little adventurous in the kitchen try out the brilliant Angostura Bitters recipes below. And if you have a recipe that uses Angostura® aromatic bitters—or you fancy trying your hand at creating one— pop it in the thread below, and you could win a hamper of delicious goodies.

Sweet and tangy mustard dressing
2 tbsp yellow mustard
2 tbsp red wine vinegar
2 tbsp sugar
2 tbsp plain yogurt
1 tbsp Angostura® aromatic bitters
1 tbsp vegetable oil
Method; Combine ingredients and whisk vigorously until smooth. Drizzle over cooked, chilled green beans, asparagus, or slices beets. Or use on hamburgers. Makes 2/3 cup.

Bitter Honey Vinaigrette
¼ cup vegetable
¼ cup NAKANO natural rice vinegar
3 tbsp honey
1 tbsp chopped fresh mint
2 tbp Angostura® aromatic bitters
¼ tsp each salt and pepper
Method; Whisk together ingredients. Toss with mixed salad greens. Especially tasty with arugula and other slightly bitter greens. Makes 2/3 cup.

Banana Crumble
1 ½ cups fresh breadcrumbs
¼ cup firmly packed brown sugar
¼ cup granulated white sugar
¾ tsp cinnamon
¼ tbsp butter, melted
1 tbsp Angostura® aromatic bitters
6 large bananas, peeled and sliced into ½ inch thick slices
Angostura Butter Sauce
1 tbsp, butter
½ cup powdered sugar
¼ tsp cinnamon
1-2 tbsp milk, room temperature
1tsp Angostura® aromatic bitters
Method; For crumble; stir breadcrumbs, sugars, cinnamon, nutmeg, 4 tablespoons melted butter and 1 tablespoon Angostura® aromatic bitters. Slice half the bananas, arrange in the buttered pie plate and sprinkle with ½ crumb mixture. Repeat, making another layer. Bake 40 minutes until crumbs get slightly brown.

For sauce; Microwave 4 tablespoons butter on low for 10 seconds or until soft; whisk until smooth. Whisk in powdered sugar and cinnamon until smooth. Stir in Angostura® aromatic bitters. Add 1 tablespoon milk and whisk until well blended. If sauce is too thick to pour, whisk in another tablespoon milk.

Drizzle sauce over warm banana crumble before serving. Makes 8 servings.