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| Holiday Hosts: Angostura Offers Innovative Alcohol-Free Alternative |
- Ubiquitous Bitters Toasts 175th Anniversary with Creative Recipes
for Non-Alcoholic Cocktails -
CRANFORD, N.J., Dec. 16 /PRNewswire/ -- The rebirth of the modern cocktail
promises to deliver a holiday season filled with entertaining parties. But
what will savvy hosts serve when guests request a cool libation that's non-
alcoholic? Angostura Bitters, at the apex of its 175th Anniversary
celebration, offers an innovative recipe to dress up the traditional tonic and
lime.
The Southhampton: Fill a highball glass with ice and tonic; add wedge of
fresh lime and 3 dashes Angostura Aromatic Bitters; stir.
For more adventurous hosts, Angostura offers two recipes for authentic
Caribbean punches.
Ginger Beer
1/2 lb. green ginger, 2 lbs. granulated sugar, 3 bottles boiling water,
1/4 lb. Irish potatoes, 6 grains cloves. Clean and shred ginger and potatoes
into clean jar or bottle with sugar and cloves. Pour on boiling water, stir,
and cover. Set aside for 4 days, strain, and bottle. Serve swizzled with ice
and a dash of Angostura aromatic bitters.
Pineapple Drink
Peelings from 1 pineapple, 4 glasses boiling water, sugar to taste, small
piece dried orange peel, 1 piece Angostura aromatic bitters, 2 cloves.
Method: Put peelings, cloves, and orange peel in a jug and pour on boiling
water. Cover and leave for one day. Strain and sweeten. Use at once or
bottle and keep for 1 or 2 days. Serve with ice.
For additional party ideas from dips to drinks, check out the
"Entertaining at Home" link on the http://www.angostura.com Web site.
Angostura Bitters was first created in 1824 by J.G.B. Siegert, a young
German army doctor stationed in Venezuela. Angostura was originally used as a
digestive for jungle-weary troops during the South American campaigns of Simon
Bolivar. But by the turn of the 20th century, Angostura was beginning to
enjoy a new and flavorful purpose -- its unique taste had become a popular
dash in America's blossoming cocktail culture. Today, it is the most
bar-penetrated item in the world -- used in over 150 drinks and found in more
than 140 countries -- it enjoys a welcomed place behind nearly all
(98 percent) bars. For more information, visit the Web site at
http://www.angostura.com.
SOURCE Angostura
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CONTACT:
Lisa Hagendorf of Edelman Public Relations
Worldwide, 212-704-4499, lisa_hagendorf@edelman.com
