1 x 8½” Plastic Muddler
2 x Stainless Steel Freeflow Pourers
1 x 25/50ml *NGS Professional Cocktail Jigger
1 x 2 Ear Hawthorne Strainer
1 x 28oz Stainless Steel Boston can
1 x 16oz Boston glass
1 x Cocktail Spoon with Masher
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.
Produced from Trinitario cocoa nibs, considered some of the world's finest, the 3rd edition of Angostura bitters adds a wonderful nutty cocoa flavour with hints of spice to your cocktails. The closely guarded secret recipe will do your dark spirit cocktails justice! Pairs perfectly with aged spirits like sweet vermouth, brandy, cognac and tequila.
Go back in time to the downright dirty history of the American speakeasy and you’ll find Angostura Orange bitters in a huge number of different drinks. Rising to prominence during prohibition many classic cocktails simplyaren’t complete without a shot of Angostura Orange. A classic example of bitters, one of the few that survived US Prohibition, flavours of orange and geranium are most prominent followed by spicy cardamom and coriander. Shake into your Martini, your Manhattan or even a classic Champagne cocktail.
One of the most famous bitters brands is back, Abbott’s Bitters is believed to have been the ingredient used in the original Manhattan cocktail and now it has been revived for the modern drinker. Light orange amber in colour with a slightly medicinal taste, Abbott’s Bitters is rich with herbal ingredients with bitter bark and spicy oak coming through as the flavour builds. It is an excellent choice for enhancing the natural flavours of whiskey and rum.
Handmade cardamon (aka cardamom) bitters.
The robust aroma of cardamon combines well with underlying hints of lemon and eucalyptus and a trace of sweetness offset by a sharp bitterness.
Handmade chocolate bitters.
Strong cacao aroma’s with hints of hazelnuts and malt. The palate is naturally dark chocolate with espresso coffee notes and a barky, bitter finish.
Handmade ginger bitters.
A warm, spicy, ginger tang with peppery notes and undertones of fresh, caramelised ginger followed by a natural bitter finish.
Notes of Ed Sheeran's Ginger Cat,
Wildly popular grapefruit bitters from bespoke producer Bob. Bob's Bitters focus on creating concentrated individual flavours to create an intense essence of each specific aromatic, eschewing the normal practice of using lots of different ingredients. These grapefruit ones are amazing with tequila or white rum.
A light and fresh lavender bitters with a combination of woody and floral aromas. Artisanal producer Bob concentrates on using individual flavours for more intensity rather than using a combination of ingredients.
Handmade peppermint bitters.
Well-defined peppermint bouquet with a distinctive menthol flavour. Citrus hints and a slightly bitter woody finish. Stefano Cossio used this bitter in his cocktail, Pomme Allure, which was the winner of the Calvados World Cup 2009.
A blend of flavours dominated by Tahitian vanilla, but backed up with cocoa and bitter chocolate. An excellent accompaniment to bourbon and less sweet dark spirits.
Ingredients
Sugar, Cotswold Spring Water, Glucose Syrup, Elderflowers, Fructose, Citric Acid, Natural Flavourings
Storage
Before opening store in a cool place away from direct sunlight., Refrigerate after opening and consume within 1 month., Best before end: see neck of bottle.
Preparation and Usage
Simply dilute to taste with still or sparkling water.
Please shake well before use.
Dilute 1:10 to make 22 glasses (based on 250ml glass size)
Dale DeGroff's Pimento Aromatic Bitters was created by blending pimento, a complex and layered spice, with a hint of anise and other herbs.
Pimento, the Jamaican word for allspice, adds a wonderful accent to many drinks.
Use it to spice a wide range of classic and modern favourites like the Pina Colada, Painkiller, Mai Tai, the Sazerac, and whiskey or Champagne cocktails.
Or use it to accent straight spirits like grappa, gin, and whiskey.
