Book “Angostura Bitters. Centenary, 1924. Gift Book of Cocktail and Other Recipes. Some uses for Angostura Bitters.”
Foreword
THIS little book is presented by the compilers with the hope that the many recipes of proved merit for the making of Cocktails and other beverages—together with some valuable hints on the advantageous employment of a commodity which by reason of its well-proved beneficial properties, has been held in high esteem for a century—will be of some service and interest to those who appreciate the refinements of flavour in meat and drink. To-day it stands unrivalled throughout the world.
In these days, when nearly everyone exercises discrimination in matters of food and drink, the question “What is Angostura?” may frequently be met with.
What Angostura Is
Dr. Hassall, M.D., the eminent Analyst, says:—
“I find that they [Dr. Siegert’s Angostura Bitters] are a mixture of certain bitter aromatic and carminative substances, together with alcohol added as a preservative and solvent, and that they are altogether free from admixture with any dangerous or deleterious compounds, as strychnine, for example, so commonly present in what are termed ‘ Pick-me-ups.’ “
A Popular Fallacy
At the outset it will be well to refute the popular fallacy that Angostura Bitters contain Angostura Bark. No greater error ever existed. Dr. Siegert’s Angostura Bitters are guaranteed to contain only the most health-giving ingredients and may therefore be taken in unlimited quantities.
Dr. Siegert’s are the only Genuine Angostura Bitters. Hosts of imitations have sprung up, both in the Tropics and in Europe, and care should be taken to ensure that no substitute or imitation is accepted in place of the real thing.
The composition of Angostura is precisely the same to-day as in 1824, when Dr. Siegert first commenced the production.
Look for the signature on the label of the bottle, and thus guard against substitution.
Having thus placed the reader in possession ot the salient qualities of Angostura Bitters, it remains to indicate some of the uses to which they may be put.
The addition of a few dashes of Angostura will improve and add tone to practically every vinous and spirituous liquor.
One has but to try it in Claret, for instance, to be convinced that it makes indifferent liquor tolerable and good liquor superlative.
Lemonade, Ginger Beer, Ginger Ale, Soda Water, etc., with a few dashes of Angostura added, are delicious and popular refreshers.
The Recipes which follow are but a few choice examples of the many scores in which Angostura is an essential standard ingredient.
Selections from the book “Angostura Bitters. Centenary, 1924. Gift Book of Cocktail and Other Recipes. Some uses for Angostura Bitters.”
