Did somebody say COCOA?! Well i know someone ANGOSTURA did and the results were something not to be bitter about at all.
That’s right Angostura now has Cocoa Bitters. Top notes of rich bitter, floral, nutty cocoa with a bold infusion of aromatic botanicals provide endless possibilities to remix classic cocktails and put a luxurious spin on a main dish or a sweet treat.
So that’s exactly what I did, I stirred up a lil Old Fashioned for you guys.
“I’m In Love With The Cocoa”
2oz Rye Whiskey (I used Angel’s Envy Rye)
.5oz Vanilla Raw Sugar Syrup
3 dashes Angostura Cocoa Bitters
add all ingredients to a mixing glass. add ice. stir for 15-20 seconds.
strain over a large ice rock. garnish with orange peel & cocoa nibs.
(see below photos for vanilla syrup recipe)
To make the Vanilla Raw Sugar Syrup you will need to be in the kitchen at your stove.
1 cup of Raw Sugar (turbinado, sugar in the raw)
1 cup of Filtered or Distilled water
1tsp of Pure Vanilla Bean Extract (not imitation)
combine all ingredients into a small saucepan. on med-high heat, stir until sugar is dissolved.
let cool to room temperature, bottle & refrigerate for up to 2 weeks.
This syrup is also good in coffee, tea, hot chocolate or on ice cream or bread puddings.
