INTRODUCTION

Few flavours delight one’s palate in a way that leaves you wanting more. None more so than the rich taste of cocoa! ANGOSTURA®, celebrated worldwide for its rich history in creating aromatic and orange bitters, has expanded its renowned collection to include ANGOSTURA® cocoa bitters. We only use the world’s finest, the Trinitario cocoa from Trinidad and Tobago. Trinidad and Tobago is one of the few countries designated as a 100% fine or flavour cocoa producer. A status it has held for decades. This, paired with 200 years of unparalleled bitters expertise, has resulted in this truly decadent, indulgent new flavour. 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. CONTENTS

COCKTAILS: COOKING: Espresso Martini 9 Black Bean Soup 37 Trinitario Mint Julep 11 Balsamic Glaze 39 Boulevadier Au Cacao 13 Soy Marinade 41 Screw Diver 15 Espresso Martini Paradise Bliss 17 Pancakes 43 Trinitario Swizzle 19 Barbeque Sauce 45 Cocoa And Cola 21 Eggplant Spread 47 Amaro Spritz 23 Spiced Pork 49 Café Trinidad 25 Beignets 51 Espresso Grog 27 Espresso Martini After Eight Mojito 29 Yoghurt 53 Nut Ah Colada 31

Copyright © Angostura Limited 2020 All Rights Reserved. www.angosturabitters.com Angosturaaromaticbitters AngosturaGlobal Edited by Vitra Deonarine and Janeen Frection Design and Layout by Paria Publishing Co. Ltd. Printed by The Office Authority Limited Produced in the Republic of Trinidad and Tobago 7 COCKTAILS WITH ANGOSTURA® cocoa bitters

9 ESPRESSO MARTINI INGREDIENTS: 1 ½ oz Tito’s vodka ½ oz coffee liqueur 1 oz brewed espresso coffee ½ oz simple syrup (1-1) 6 dashes ANGOSTURA® cocoa bitters

METHOD: Pour all ingredients into cocktail shaker. Add ice and shake vigorously. Pour into chilled cocktail glass.

GLASSWARE: Cocktail GARNISH: Coffee bean

11 TRINITARIO MINT JULEP INGREDIENTS: 2 oz ANGOSTURA® 7 Year-Old Rum 2 bar spoons super fine sugar 8 fresh mint leaves Splash of mineral water 5 dashes ANGOSTURA® cocoa bitters

METHOD: Add all mint leaves to base of glass, then add sugar and mineral water. Muddle gently until sugar dissolves. ¾ fill glass with crushed ice. Add rum and bitters and gently mix with bar spoon. Add more ice and garnish with mint sprig and 70 % cocoa bar.

GARNISH: Sprig of mint and cocoa bar GLASSWARE: Julep or rocks

13 BOULEVADIER AU CACAO INGREDIENTS: 1 ½ oz ANGOSTURA® 7 Year-Old Rum ¾ oz Amaro Di ANGOSTURA® 2 bar spoons Demerara syrup 3 dashes ANGOSTURA® cocoa bitters

METHOD: Add all the ingredients into a mixing glass. Add ice, stir well, then strain over a big ice cube into an old- fashioned glass.

GARNISH: Orange peel GLASSWARE: Old-fashioned glass

15 SCREW DIVER INGREDIENTS: 1 oz ANGOSTURA® White Oak Coconut Rum 3 oz fresh passion fruit juice 6 dashes ANGOSTURA® cocoa bitters

METHOD: Add all ingredients to cocktail shaker with ice. Quick shake, then pour over into rocks glass with ice.

GARNISH: Lime wedge and edible flower GLASSWARE: Rocks

17 PARADISE BLISS INGREDIENTS: ½ oz ANGOSTURA® cocoa bitters 1 ½ oz passion fruit puree 4 oz prosecco 4 fresh mint leaves

METHOD: Gently tap mint and place into glass. Add ANGOSTURA® cocoa bitters, passion fruit puree and crushed ice. Mix with long spoon, then top up with chilled prosecco. Garnish with mint sprig.

GLASSWARE: White wine GARNISH: Mint sprig

19 TRINITARIO SWIZZLE INGREDIENTS: 1 oz ANGOSTURA® 7 Year-Old Rum ½ oz simple syrup 2 oz passion fruit puree ¼ oz ANGOSTURA® cocoa bitters 6 dashes ANGOSTURA® orange bitters

METHOD: Add all ingredients to collins glass. Add crushed ice, mix ingredients together with swizzle stick and top up with crushed ice.

GARNISH: Dark chocolate, maraschino cherry GLASSWARE: Collins or bamboo mug

21 COCOA AND COLA INGREDIENTS: 1 ½ oz ANGOSTURA® 1919 Rum 6 oz cola ½ oz lime juice ½ oz ginger syrup 6 dashes ANGOSTURA® cocoa bitters

METHOD: Pour over all ingredients into highball glass filled with block ice. Gently stir, garnish with lime wheel.

GARNISH: Lime wheel GLASSWARE: Highball

23 AMARO SPRITZ INGREDIENTS: ½ oz Amaro Di ANGOSTURA® 3 oz prosecco ½ bar spoon ginger syrup 6 dashes ANGOSTURA® cocoa bitters

METHOD: Pour ginger syrup and chilled Amaro di ANGOSTURA® into chilled wine glass. Top up with chilled prosecco, then add ANGOSTURA® cocoa bitters.

GLASSWARE: Wine glass GARNISH: Dehydrated orange wheel.

25 CAFÉ TRINIDAD INGREDIENTS: 2 oz espresso coffee ¾ oz Demerara syrup Heavy cream (slightly whipped) 2 dashes ANGOSTURA® orange bitters 6 dashes ANGOSTURA® cocoa bitters

METHOD: Add all the ingredients but heavy cream into cocktail shaker. Shake with ice, then strain into chilled flute glass. Float cream on top.

GARNISH: Nutmeg dust, edible flower GLASSWARE: Flute

27 ESPRESSO GROG INGREDIENTS: 2 oz ANGOSTURA® 1919 Rum 1 oz honey syrup 1/4 oz coffee liqueur ½ oz dry sherry 6 dashes ANGOSTURA® cocoa bitters

METHOD: Add all ingredients to cocktail shaker with ice. Shake, then pour over into chilled cocktail glass.

GLASSWARE: Chilled coupe/martini glass GARNISH: Agave salt

29 AFTER EIGHT MOJITO INGREDIENTS: 2 oz ANGOSTURA® White Oak Rum 1 oz lime juice ¾ oz simple syrup 10 mint leaves Club soda 6 dashes ANGOSTURA® cocoa bitters

METHOD: In a collins glass, muddle the mint lightly with simple syrup and lime juice to release the oils. Add rum and 6 dashes ANGOSTURA® cocoa bitters. ¾ fill the glass with crushed ice, then mix. Repack with crushed ice and top with club soda. Garnish with a mint sprig.

GARNISH: Mint sprig GLASSWARE: Collins glass

31 NUT AH COLADA INGREDIENTS: 3 oz fresh pineapple juice 1 bar spoon peanut butter 1 oz coconut cream 1 oz full cream milk 6 dashes ANGOSTURA® cocoa bitters

METHOD: Add 6 dashes of ANGOSTURA® cocoa bitters with all other ingredients to cocktail shaker, add ice, then shake well. Double strain into highball glass filled with cracked ice. Garnish with edible flower, citrus twist.

GARNISH: Edible flower, citrus twist GLASSWARE: Highball

33 COOKING WITH ANGOSTURA® cocoa bitters ADD A DASH OF DARING AND TASTE THE UNEXPECTED!

A few dashes of ANGOSTURA® cocoa bitters in your tea or coffee can perk up your brew whether you drink your coffee or tea with or without milk, and/or sugar. ANGOSTURA® cocoa bitters is a great match for everyone’s favourite summertime dessert! Just a couple dashes on your ice cream will delight your palate. Add some ANGOSTURA® cocoa bitters to your soda and ice cream to create a decadent float. Who says yogurt cannot be indulgent? Elevate your taste buds with a couple dashes of ANGOSTURA® cocoa bitters. A little goes a long way ... enjoy using whipped cream? Add some ANGOSTURA® cocoa bitters and indulge your senses. Serves: 8 persons BLACK BEAN SOUP INGREDIENTS: 1 pack precooked black beans 1 small onion (chopped) 2 tbsp vegetable oil 1 cup tomato sauce 4 ¼ cups chicken or vegetable stock 2 tbsp green seasoning 1 tbsp chopped rosemary 2 tbsp ANGOSTURA® cocoa bitters ½ cup heavy cream 4 oz salted butter Salt and black pepper to taste

METHOD: In a medium sauce pan, sauté the onions, garlic and rosemary for 3 minutes or until soft. Add the black beans, tomatoes, stock, ANGOSTURA® cocoa bitters, and a pinch of salt and pepper. Stir and simmer for 15 to 20 minutes to develop the flavours. Blend the soup in a blender until smooth, then return to the pan, add cream and butter, and reheat gently, but do not boil.

38 39 Yield: 25 grams BALSAMIC GLAZE INGREDIENTS: ¼ cup balsamic vinegar 2 tbsp ANGOSTURA® cocoa bitters 1 tsp chopped fresh thyme leaves 2 cloves garlic (minced) 1 tsp bouillon powder ½ tsp pepper sauce

METHOD: Add all ingredients to a sauté pan and bring to a gentle boil, then reduce to a simmer, stirring frequently for 10 to 15 minutes.

41 Yield: 1 cup SOY MARINADE INGREDIENTS: 2 tbsp soy sauce ½ tsp pepper flakes ¼ tsp black pepper 3 cloves garlic 4 sprigs fine thyme 3 tbsp extra virgin olive oil ¼ cup dark rum 1 tbsp ANGOSTURA® cocoa bitters 2 dashes ANGOSTURA® aromatic bitters Pinch of sugar

METHOD: Whisk all ingredients together in a bowl. Use for poultry or meats.

42 43 Serves: 3 persons ESPRESSO METHOD: Whisk all the pancake MARTINI ingredients together in a large bowl, until smooth. PANCAKES Let it sit for half hour. Melt a small amount of butter INGREDIENTS: in a medium non-stick frying 200 g all-purpose flour pan over medium heat. Pour 1 tbsp espresso powder 2 tbsp of the mixture into the 1 tbsp baking powder pan and cook for 2 minutes, 1 tbsp granulated sugar gently flip the pancake 200 ml whole milk when you see small amount 10 dashes ANGOSTURA® cocoa of bubbles forming on the bitters surface. 3 eggs 25 g melted butter For the topping: Beat the cream cheese, yoghurt, rum, For topping: sugar and bitters together 100 ml espresso reduction with a whisk until smooth. To 3 tbsp granulated sugar serve, stack the pancakes 10 dashes ANGOSTURA® cocoa with the cream cheese bitters mixture in between them. Top 150 g cream cheese with a dollop of the cream 50 g yoghurt cheese mixture, a drizzle of 1 tbsp dark rum espresso syrup and chocolate 40 g chocolate shavings shavings.

44 45 Yield: 2 cups BARBEQUE SAUCE INGREDIENTS: 1 medium white onion (finely diced) 4 cloves garlic (minced) ½ tsp fine thyme (chopped) ¼ cup vegetable oil 1 ½ cup tomato sauce ⅓ cup brown sugar 2 tbsp molasses 1 tsp bouillon powder ⅓ cup dark rum ¼ tsp instant coffee Pepper to taste 2 tbsp ANGOSTURA® cocoa bitters

METHOD: Add the vegetable oil to a medium saucepan and put on medium heat. Sauté the onions, garlic and thyme for 3 minutes or until the onions are soft. Add all other ingredients to the pot, bring to a slow boil, then reduce to a simmer for 30 minutes, stirring frequently. Finish with an extra dash or two of ANGOSTURA® cocoa bitters.

46 47 Yield: 1 cup EGGPLANT SPREAD INGREDIENTS: 1 medium eggplant 3 cloves garlic, cut into thin slices 1 tbsp tahini 1 tbsp yoghurt 15 dashes ANGOSTURA® cocoa bitters Salt and black pepper to taste

METHOD: Cut slits in the skin of the eggplant and insert the garlic. Blacken the eggplant skin, either over an open flame or under the broiler. Put the eggplant in the oven and cook until the eggplant is soft all the way through. Remove the eggplant flesh from the skin and put in a blender with the rest of the ingredients and purée until smooth. Serve with crackers or warm pita bread.

48 49 SPICED PORK Serves: 4 persons INGREDIENTS: 2 lbs pork shoulder, cut into 1 ½-inch cubes 2 tsp salt 1 tsp black pepper 1 cup minced green seasoning ¼ cup chadon beni ¼ cup vegetable oil 3 tbsp garam masala 2 tbsp geera powder 1 tbsp cocoa powder 2 tbsp ANGOSTURA® cocoa bitters ½ cup ANGOSTURA® Single Barrel Rum ½ cup water Pepper sauce to taste

METHOD: Season the pork with salt and black pepper, green seasoning, chadon beni and 1 tbsp of garam masala. Leave to marinate for a few hours or overnight. In a medium-sized sauté pan, heat vegetable oil, add the pork and its seasonings, then stir for a few minutes to combine. Add the remainder of the garam masala and mix again for 2 minutes. Add the water and rum, lower the heat and leave the pork to simmer for 30 to 45 minutes, until it is soft and tender. Keep an eye on the pork, stirring occasionally to make sure it doesn’t dry out. If it does, add a little bit more water. When the pork is soft, add the pepper sauce, geera and ANGOSTURA® cocoa bitters, and mix thoroughly. Cook together for a few minutes, then serve. 50 51 BEIGNETS Servings: 12 INGREDIENTS: Choux pastry: 100 g flour 85 g butter 85 g water 3 beaten eggs 10 dashes ANGOSTURA® cocoa bitters ¼ tsp salt 1 tsp granulated sugar 2 cups vegetable oil for frying

For dusting: 1 cup powdered sugar 5 dashes ANGOSTURA® cocoa bitters

METHOD: Boil water, butter, salt and sugar for 2 minutes or until the butter is melted. Add the flour and stir to dry out the dough. Let cool, then add the eggs in thirds, stirring constantly. Add the ANGOSTURA® cocoa bitters and let the dough rest for an hour. Place the vegetable oil in a frying pan and heat to 350˚F. Using 2 spoons, scoop bite-sized pieces of the Choux pastry and fry until golden brown. Then, place the dusting sugar on a tray and roll or dip the fried beignets in the sugar until evenly coated.

53 Serves: 4 persons ESPRESSO MARTINI YOGHURT INGREDIENTS: 1 cup Labneh yoghurt 1 cup heavy cream ¼ cup granulated sugar 2 tbsp dark rum 1 tbsp ANGOSTURA® cocoa bitters

Espresso reduction: ¼ cup espresso powder 1 cup of water ⅓ cup granulated sugar 10 dashes ANGOSTURA® cocoa bitters

METHOD: Combine all ingredients into a mixing bowl, whisk to combine, then place into the fridge for 2 hours before using. For the reduction, add the espresso powder, water and sugar in a pot. Bring to a boil, then reduce to a simmer until it becomes a glaze. Finish with the ANGOSTURA® cocoa bitters and serve with the yoghurt.

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