ANGOSTURA Bitters Invitations Chilled Ambassadors to Create Vacation Cocktails

An ANGOSTURA Toast to the Season!

This vacation season—and rolling into Dry January—ANGOSTURA® bitters invitations our Chilled Ambassadors to create festive drinks crafted with ANGOSTURA fragrant, orange, or cocoa bitters. Every recipe expresses cozy, festive sweater climate vibes utilizing seasonal flavors.

“A comfy, pie-inspired winter bitter with apple, ginger, almond, and spice.” — Mariah Levermann

My Oh Pie!

by Mariah Levermann

Substances

• 1 1/2 oz apple brandy
• 1/2 oz lemon juice
• 1/2 oz demerara syrup
• 1/4 oz ginger syrup
• 1/4 oz orgeat
• 5 dashes ANGOSTURA fragrant bitters

Preparation

1. Shake with ice, pressure right into a coupe, garnish with expressed lemon peel.

“Fireplace Brûlée is a wealthy, coffee-forward winter cocktail layered with fall spices, cocoa bitters, and a brûléed cream cap—evoking cozy hearth evenings. A decadent dessert-style cocktail designed for winter sipping, combining daring espresso, warming spice, and the richness of brûléed cream. A nod to cozy nights, household gatherings, and the heat of vacation flavors.” — Javier Ramirez

Fireplace Brûlée

by Javier Ramirez

Substances

• 1 1/2 oz ANGOSTURA 5-Yr Rum
• 1/2 oz Averna
• 3/4 oz chilly brew
• 1/4 oz honey syrup (1:1)
• 3 dashes ANGOSTURA cocoa bitters

Preparation

1. Add all components to a mixing glass, add ice, and stir till well-chilled.
2. Pressure right into a rocks glass over a 2×2 ice dice.
3. Float 1 oz heavy cream excessive, *mud with coffee-spice combine, and brûlée frivolously.

*Espresso Mud

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Substances

• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup cinnamon powder
• 1/4 cup nutmeg powder

Preparation

1. Combine components in small container.
2. Mud over cream, then torch frivolously to brûlée.

Drip Diabolique

by Alex Velez

Substances

• 1 1/2 oz cognac
• 1/2 oz ANGOSTURA Rum
• 1 oz espresso liqueur
• 1/2 oz curaçao mix
• 3 oz chicory-smoked espresso
• 3/4 oz ANGOSTURA cocoa bitters
• 1/4 oz ANGOSTURA orange bitters
• 5 1/2 oz bourbon-barrel-aged pecan-smoked Grade B maple syrup

Preparation

1. In a Brulot bowl, pour all components over clove-studded citrus peels and permit to soak.
2. Ignite a high-proof spirit beneath the bowl and thoroughly drip the heated combination over the peels.
3. Extinguish with scorching espresso.
4. Serve in pre-steamed Brulot glasses.
5. Garnish with vanilla-crystallized lemon and orange thread peels wrapped in cinnamon.

“For this collaboration, I made a decision to embrace the orange and make it the point of interest of this cocktail. Vitamin C is essential within the wintertime to maintain from getting sick, so I needed to focus on orange on this cocktail. Once I was a child, I didn’t get sick typically and my love for oranges is why. In elementary faculty I used to be generally known as the orange king as a result of I’d commerce meals for orange slices, or everybody would simply give me their oranges at lunch. So, I went all orange for this Margarita riff. I mixed the cool clean taste of the orange and paired it with the heat of mezcal in a cocktail that tastes and seems like sunshine within the Highlands of Oaxaca, within the chilly of winter.” — Nicholas Reed

Vitamin Seeeee

by Nicholas Reed

Substances

• 2 oz mezcal
• 3/4 oz clarified orange juice
• 1/2 oz Burnt Orange Oleo
• 6 Dashes ANGOSTURA orange bitters

Preparation

1. Mix all components into mixing tin and stir for 20-30 seconds for correct dilution.
2. Pour over chili thread ice dice.