#angostura

Queen’s Park Swizzle !

The drink originated in Trinidad in the 1920s and was the Queen’s Park Hotel’s signature drink. The hotel has long been closed, but the drink lives on as a popular classic.

Ingredients:

• 50 ml Dark Rum
• 30 ml Lime Juice
• 20 ml Simple Syrup
• 3-4 dashes Angostura Bitters
• Mint

Instructions:

1. Pour simple syrup and lime juice into a glass.
2. Add a handful of mint leaves (about 8-10).
3. Muddle the mint lightly.
4. Add rum.
5. Fill the glass halfway with crushed ice.
6. Stir the drink by “swizzling” it. The “swizzle” method is traditionally performed with a “swizzle stick”, but it also works well with a regular bar spoon. You do it by rolling the shaft of the stick or bar spoon between your palms back and forth so that the drink is stirred quickly and thoroughly.
7. Fill the glass with more crushed ice.
8. Top with a few dashes of Angostura Bitters.
9. Garnish with a sprig of mint.

The simple syrup is made with equal parts sugar and water (1:1). In this cocktail, you can choose a darker sugar like cane sugar, demerara, or muscovado to get a more interesting taste.

Which rum you choose is a matter of taste, but if you have the opportunity, you should use some form of aged rum (3 years and up), rather than a completely white variant.

Courtesy: Drinkoteket

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Widow’s Kiss !

Over ice in a mixing glass combine and stir the following:

1.5 oz Calvados (Apple Brandy)
¾ oz Benedictine
¾ oz Yellow Chartreuse (or ½ yellow and ½ green as a variation)
2 dashes Angostura Bitters

Strain into a chilled cocktail glass and wallow.

Courtesy: Michael Lyons Studio

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Champagne Cocktail!

Ingredients:

• 1 sugar cube
• 5 dashes Angostura bitters
• Squeezed lemon peel
• 1 glass champagne (10 tablespoons)*
• For the garnish: Lemon twist

Instructions:

1. Make the lemon twist garnish, if using.
2. Add a sugar cube to bottom of a champagne flute**. Add 5 dashes of bitters to the sugar cube. Use a vegetable peeler to peel off a small strip of lemon skin. Squeeze the lemon skin into the flute to release the oils.
3. Fill the glass with champagne and serve immediately: watch how the sugar cube makes the bubbles sparkle! Garnish with a lemon twist if desired.

Notes:

*You’ll get about 5 drinks per 1 bottle of champagne.

**You can also serve this drinks on the rocks in a cocktail glass. Follow the same instructions, just place the ice in the glass with the sugar cube, then top with champagne. The drink will have a more subtle flavor.

Courtesy: A Couple Cooks.

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Fruit Cake Martini !

Measure Ingredients:

● 50 ml Musgrave 11
● 25 ml Fresh Lemon Juice
● 25ml Honey and Nut syrup
● 3 dashes of Orange bitters
● 3 dash Angostura bitters

Method: 

Add all ingredients to a shaker with lots of ice. Shake hard

Garnish: Nutmeg Grate and chopped nuts

Courtesy: Boozy Foodie

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here