ANGOSTURA AROMATIC BITTER CL.20

Its invention is due to dr. Johann Siegert, a doctor of military prussian enlisted in the Army of Liberation of Simon Bolivar, the founder of the state of Venezuela. Dr. Siegert took care of soldiers suffering from fever and intestinal problems. After 4 years of research and analysis of the virtues of tropical plants, developed in 1824, his "bitter" (bitter) to stimulate the appetite and digestion of the soldiers sick.

The name angostura (Spanish for angosto, narrow in the sense nautical term) is the name of the city where you had installed the dr Siegert (from 1846 renamed Ciudad Bolívar in Venezuela). At the time, was already a commercial port important visited by ships all over the world. The sailors suffering from illness due to the long voyages they took care with the "bitter" and they brought with them during the return trip, making it known then the bitters in the world.

The angostura is a bitter flavored brown color and bitter taste, given mainly by the cloves, root of gentian, cardamom, essence of bitter oranges and china in an alcohol mixture to 44.7%, the rest water and sugar.
The bitters have a bitter taste and therefore is used in the preparation of cocktails including the Manhattan, particularly for flavoring spirits such as gin and vodka, and in a more limited manner in the gastronomy, in the preparation of sauces for meat and fish, and to flavour vegetable soups.