How to host the perfect Dinner Party this Winter with ANGOSTURA®

With a little help from your friend in the yellow cap, create a mouth-watering menu and cocktail pairing to warm up your friends and family this winter.

If you don’t already have a bottle of ANGOSTURA® aromatic bitters in your home, you should add this versatile hero to your cart now in anticipation of your next get together. With its cinnamon and spice notes, ANGOSTURA® aromatic bitters has been a long-time friend of bartenders the world over to take their cocktails to new heights. And, what it does for cocktails, it mirrors in food.

This double threat is the secret weapon of any shindig. And just because the weather may be cooler, it doesn’t mean you can’t invite friends and family into your home for a cozy winter warm-up. This ANGOSTURA® aromatic bitters menu will have your guests knocking on your door again for more.

Welcome drink

When ushering your guests in from the cold, you need a cocktail at the ready that will have them warm in minutes. It’s the perfect job for the humble Whiskey Sours.

INGREDIENTS:

60ml whiskey
30ml freshly squeezed lemon juice
15ml simple syrup (sugar dissolved in warm water)
1 egg white
3 dashes ANGOSTURA® aromatic bitters
Lemon slice, to garnish
Maraschino cherry, to garnish

METHOD:

Shake all ingredients with ice and strain back into your shaker, then dry shake (without ice) and strain into an ice-filled Old-Fashioned glass. Garnish with a lemon slice and a maraschino cherry on a stick.

Finger food starters

Now that your guests are comfy, it’s time to get their taste buds roaring with a light starter. These soy marinade chicken skewers with zesty ANGOSTURA® cocktail sauce are perfect for some nibbles around the fire while enjoying friendly banter.

INGREDIENTS: (Makes 24 skewers)

500g boneless, skinless chicken breasts, cut into bite-size cubes
20-24 cocktail wooden skewers

For marinade

2 Tbsp soy sauce
1⁄2 tsp pepper flakes
1⁄4 tsp black pepper
3 cloves garlic
4 sprigs thyme
3 Tbsp extra virgin olive oil
1⁄4 cup dark rum
2 dashes ANGOSTURA® aromatic bitters
Pinch of sugar

For dipping sauce

1 cup tomato sauce
2-3 Tbsp prepared creamy horseradish
1 Tbsp ANGOSTURA® aromatic bitters
1 tsp fresh lemon juice

METHOD:

Whisk together the marinade ingredients and leave it to rest for 10 minutes. When ready, place chicken pieces in a non-metallic container and top with marinade. Cover and refrigerate for two to two-and-a-half hours, stirring at least once.
Drain the chicken and discard the leftover marinade. Thread two chicken pieces on each skewer before grilling until cooked through.
For your dipping sauce, stir together tomato sauce, two tablespoons of horseradish, ANGOSTURA® aromatic bitters and lemon juice. Taste and add a third tablespoon of horseradish if desired. Serve with your chicken skewers.

The perfect pairing for these appetisers is a refreshing Mint Julep with an ANGOSTURA® twist.

INGREDIENTS:

12 fresh mint leaves
20ml simple syrup
Splash of mineral water
60ml bourbon
2 dashes ANGOSTURA® aromatic bitters
Mint sprig, to garnish

METHOD:

Add the mint leaves to your julep glass, then add simple syrup and mineral water. Muddle gently and fill ¾ of your glass with crushed ice. Top with bourbon and ANGOSTURA® aromatic bitters, and gently mix with your bar spoon or swizzle stick. Add more ice and garnish with a mint sprig.

Tex-Mex mains

Is there anything more comforting than a bowl of hot chilli on a wintry day? This ANGOSTURA® black bean chilli burrito has a smokey-bitter depth that is just plain delicious.

INGREDIENTS: (Makes six servings)

For chilli

2 Tbsp olive oil
2 yellow onions, finely chopped (about 3 cups)
5 large cloves garlic, chopped
500g lean ground beef
30 ml tomato paste
500 g fresh tomatoes, chopped
2 chillies — Bird’s Eye, small, chopped
2 tsp cayenne pepper
2 tsp paprika
2 Tbsp ANGOSTURA® aromatic bitters
1/4 cup red wine vinegar
1 can black beans, drained and rinsed

For burritos

6 flour tortillas
1 cup chopped fresh cilantro
1 cup crumbled feta cheese
1 cup salsa
2 avocados, halved, peeled, pitted, diced

METHOD:

Start by making your chilli. Heat oil in a pot and add your onion, garlic and ground beef. Cook over high heat, stirring occasionally until beef is crumbled and is no longer pink (about 10 minutes).
Stir in the remaining ingredients, except the beans and salt, and bring to a boil. Add black beans to the chilli and bring it to a boil again. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. Uncover and cook for a further 25 – 30 minutes. Add salt to taste.
When you are ready to serve, heat tortillas one at a time in a dry pan for several seconds on each side to soften. Spoon the chilli onto the centres of tortillas, and top each with feta cheese and cilantro. Fold two sides in over filling, then roll up the burrito from unfolded edge. Place your filled burrito seam side down, and top with salsa, avocado and remaining feta cheese.

What better way to complete a Tex-Mex sensation that with tequila? The tequila in this ANGOSTURA® Daiquiri works well to not overpower your chilli.

INGREDIENTS:

60ml white tequila
20ml fresh lime juice
40ml simple syrup
3 dashes ANGOSTURA® aromatic bitters
Lime wheel, to garnish

METHOD:

Shake all ingredients together in an ice-filled shaker and strain into a chilled cocktail glass. Garnish with your lime wheel.

Breakfast for dessert

Relive a classic breakfast favourite for dessert with this Rum Coffee French toast with bitters maple syrup.

INGREDIENTS: (Makes 8 slices)

For rum coffee French toast

1/2 cup heavy cream
2 eggs
1/4 cup aged rum
1/4 cup brewed coffee
1 Tbsp granulated sugar
Pinch salt
8-10 thick slices French bread or firm white sliced bread
1 Tbsp butter

For coffee sugar

1 Tbsp finely ground coffee
1 Tbsp powdered sugar

For the bitters maple syrup

1/2 cup maple syrup
1 tsp ANGOSTURA® aromatic bitters

METHOD:

Whisk cream, eggs, rum, coffee, sugar and salt in a shallow dish. Place a skillet over medium heat.
Dip bread slices a few at a time in the egg mixture, fully saturating both sides of the bread. Lightly coat the pan with butter. Fit two or three slices of bread in your pan; cook about two minutes per side until golden brown. Repeat with the remaining bread and egg batter.
Stir together the maple syrup and ANGOSTURA® aromatic bitters in a serving jug.
Before serving, mix coffee and powdered sugar in a small bowl and transfer to a mesh sieve or tea infuser. Dust over the warm French toast and serve with the ANGOSTURA® bitters maple syrup.

And finish your menu with an Espresso Martini!

INGREDIENTS:

60ml espresso
50ml bourbon
10ml brown sugar syrup (brown sugar dissolved in warm water)
2 dashes ANGOSTURA® aromatic bitters

METHOD:

Mix espresso with bourbon, brown sugar syrup and two dashes ANGOSTURA® aromatic bitters in a shaker with lots of ice. Shake and strain into a martini glass and garnish with a twist of orange zest.

“More and more people are discovering the magic that is ANGOSTURA® aromatic bitters, not only in their cocktails but in their food too,” says Vanessa Nel, marketing manager of ANGOSTURA® aromatic bitters. “Just a few dashes to your recipe adds dimension and spice to any dish.” In fact, in its native Trinidad and Tobago, you’ll find a bottle of ANGOSTURA® aromatic bitters in most kitchens.

For more information on the Angostura range and delicious food and cocktail recipes, please visit www.angosturabitters.com.