Italian housewife business! Sweet Rhubarb and grapefruit jelly and marmalade on toast followed by slightly bitter berries. It begs for Prosecco.
Combining the same classic ingredients for nearly 200 years, Angostura bitters are a key ingredient in many famous cocktails, often paired with gin and rum to great effect. Despite the name, its flavour is not bitter at all, with the strong aromatic flavour, powerful with gentian and spices. Many cocktails simply wouldn’t be the same without a dash or two of Angostura bitters and it’s the complex herbaceous nature of the product which allows it to offer additional depth and dimension to cocktails.
With its history in apothecary Peychaud’s Bitters has a strong authentic flavour which was originally dispensed as a medicinal tonic. Of course, the signature cocktail with Peychaud’s is the Sazerac but the subtle yet spicy flavour makes it a great choice for a wide range of cocktails from Old Fashioned to Whiskey Sours and the overriding flavour in each sip is aromatic cloves. Known as a great all-rounder Peychaud’s can be mixed with virtually anything to create a complex flavour profile.
Don Julio Anejo 1942 spends up to two and half year ageing, nearly enough to be classed as extra anejo. It’s stilled in a single pot still and has the wonderful spiced aromas of cinnamon, sweet agave, vanilla and interesting Turkish delight. The taste is deep with cinder toffee notes, the continual flavour of the agave and bursts of sweet, zesty citrus. Dry and nutty the finish is long with notes of smoke.