Angostura Cocoa Bitters 4oz

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Description

These cocoa-infused bitters from the iconic Angostura house add a layer of refined depth and subtle indulgence to cocktails and culinary creations. A few drops bring rich chocolate-nut complexity and aromatic sophistication, elevating both classic drinks and modern experiments. Origins & CraftsmanshipCrafted in Trinidad and Tobago by the renowned Angostura brand (celebrated for their aromatic and orange bitters), this 4 oz (118 mL) bottle features high-quality Trinitario cocoa beans grown locally. Combined with over 200 years of bitters-making expertise and a carefully selected blend of herbs and botanicals, the result is a bitters formula designed to add elegant cocoa nuance. The product is kosher certified and sodium-free, making it suitable for home and professional mixology setups. Tasting Profile Nose: Inviting aromas of deep cocoa nibs, soft nutty hazelnut or almond tones, and a subtle floral botanical overlay. Palate: Concentrated and flavour-rich. The bitters deliver bitter-sweet cocoa, toasted nut kernel, a touch of fine baking-chocolate bar, and tempered spice that lingers without heaviness. Finish: Clean and lasting — a faint cocoa dusting, slight herbal bitterness, and lingering nut-skin character that stays behind rather than overtaking the drink. Quick Overview Specification Details ABV / Proof ~48% ABV (typical for Angostura Cocoa Bitters) Origin / Region Trinidad & Tobago Production / Base Cocktail bitters infused with Trinitario cocoa & botanicals Format / Size 4 oz (118 mL) glass bottle Primary Aromas & Flavors Rich cocoa nibs, nutty almond/hazelnut, floral botanicals Style / Identity Premium cocoa bitters – adds depth, warmth and elegance to cocktails and food   Serving & Application Ideas Add 2–3 dashes to a sweet vermouth-based stirred cocktail (e.g., classic Negroni or Manhattan) to introduce cocoa-nut warmth. Treat as a bar tool in whiskey or rum-based drinks: a light touch of cocoa bitters with aged spirit enhances complexity without sweetness. Culinary usage: drizzle a few drops into cream sauces, chocolate desserts or roasted-nut dishes to deepen cocoa and bitter-nut undertones. For dessert-cocktail pairing: cocoa bitters complement whisky affogatos, chocolate-peanut butter martinis and tiki drinks with dark rum.

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