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Angostura Bitters Print Ad from Esquire Magazine, 1940, 11-November

Angostura Bitters Print Ad from Esquire Magazine, 1940, 11-November
Magazine Ads
Angostura Bitters Print Ad from Esquire Magazine, 1940, 11-November, p.141
Angostura Bitters Print Ad from Esquire Magazine, 1940, 11-November, p.141

In the best homes and in the finest bars, Angostura is invariably used to make good drinks better. For these long-famed bitters make a cocktail or tall drink smooth as silk and give a fillip and a dash that is a “must” for particular people. Indeed, it’s the Angostura that brings out the flavor of ingredients and develops a mixture into a mellow drink.
Prove yourself a real sophisticate and see to it that Angostura — several generous dashes of it — goes into the drinks you order and the1 drinks you serve at home. You’ll appreciate the difference Angostura makes.

Angostura BITTERS
Dr. Siegerts
A TONIC APPETIZER “GOOD FOR THE STOMACH”

Write For Free Mixing Guide

Angostura -Wuppermann Corp. 155 East 44th St., New York, N. Y.

Angostura

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The latter group are often referred to as “mixologists,” a term given to practitioners of “mixology,” which is really just another way of referring to the practice of making good cocktails. Mixology might seem like a newfangled term, but it’s actually pretty old, like mid-19th century old, and was only revived as a way to describe the recent renaissance of bartenders caring (a lot) about their craft.

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Recent Posts

THE EIGHT IMMORTAL DRINKERSJuly 26, 2019
Cheerio! A book of Punches and CockJuly 26, 2019
Here’s HowJuly 26, 2019

Categories

  • Bar Equipment
  • Bartending Tips
  • Brands
  • Glassware
  • History
  • Ingredients for Mixed Drinks
  • Magazine Ads
  • Menus
  • Mixed Drink Recipes
  • Vintage Books