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Features

ANGOSTURA® Cocoa Bitters feature flavorful cocoa with elegant floral and nutty notes, combined with an infusion of aromatic herbs. The blend has been developed to inspire creativity and experimentation in the field of flavours. This makes this new product ideal for professional and home use, as well as sweet and savoury applications. It can be used to enhance the flavour of any cocktail or give a sophisticated touch to a dish. It pairs perfectly with sweet vermouth or aged spirits, such as whisky, rum, brandy and tequila, while adding new layers of depth and complexity to all kinds of cocktails, such as the classic Espresso Martini.

It's a perfect match for sweet vermouth or aged spirits, such as whisky, rum, brandy and tequila, while adding new layers of depth and complexity to all kinds of cocktails, such as the classic Espresso Martini

Tasting notes
With a fine and sophisticated taste, notes of bitter chocolate, caramel, nuts and botanicals stand out and combine perfectly with aged spirits to give a twist to trendy cocktails.

History

After several trials and a research process that has spanned years, the ANGOSTURA® team led by Master Blender, Carol Homer-Caesar, found the perfect recipe, using the well-known and unparalleled Trinidadian cocoa, and balancing it with the blend of macerated herbs and spices from the original Angostura Bitters mix. A team of experts have explored the limits of flavor to achieve an authentic and exquisite formula, inspired by the history and local heritage of a territory as rich in natural resources as T&T.