Hidden with the pages of Charles H. Baker’s, The Gentleman’s Companion; Being an Exotic Drinking Book, or Around the World with Jigger, Beaker and Flask (1946), you can find a most peculiar cocktail. The Angostura Fizz, and intriguing drink that uses bitters as its base. And not just a few bitters either, but a staggering ounce of bitters! I had been curious about this particular drink for a while and so last night I took the plunge. The decision to make this cocktail is not without financial concern either. At my local grocers, a 4oz bottle of Angostura is around $5.99. This doesn’t really seem like much, however when scaled up to a 750ml bottle it comes to a little over $38. That’s not to say I don’t have plenty of other bottles in that price bracket, because I do, but I never really thought about bitters being costly. Anyways, so I mixed up the drink, and was pleasantly surprised. Citrus notes on the front, followed by some burnt cherry, clove, and allspice on the finish. And although the first sip had a bitter aftertaste of epic proportions, it smoothed out after that and was very pleasant. Pleasant enough to encourage some experimenting at least. The fruits of my labor is a modified fizz, using champagne instead of soda water, and loosing the dairy ingredient, which to my taste, didn’t really add that much to the drink.

The Angostura Fizz
1 oz Angostura Bitters
2 Barspoons Sugar or Grenadine
Juice of 1/2 lemon or 1 lime
1 Egg White
1/2 oz Cream
Soda Water

The Angostura Royale
1 oz Angostura Bitters
3/4 oz Lemon Juice
1/2 oz Simple Syrup
1 Egg White