I’m a big fan of cocktails. As such, even though I usually use my own house-made bitters, I also keep an extensive collection of commercial bitters on hand as well. Either because a cocktail that I want to make calls for a specific ingredient or because I was wandering down the store aisle that had bitters in it when something caught my eye.
Such was the case with tonight’s bitters. I was wandering through the digital aisles of curiada.com, looking at a collection curated by one of my favorite YouTube cooking and history shows (Tasting History with Max Miller), when I clicked on a link that took me somewhere I didn’t expect. Among the many items on that new page were Cocoa Bitters from Angostura. Honestly, I didn’t even know Angostura had released a third product in their line of cocktail bitters. Though since it happened during the summer of 2020, I can probably be forgiven for missing the news. I have a vague recollection of something more important going on during that time. So after searching online to make sure no local stores carried it, I added it to my cart and had it shipped to me (along with a few other deliciously tasty treats).
Before we get into what I thought of it, here is what the company has to say about its relatively new product.
Few flavours delight one’s palate in a way that leaves you wanting more. None more so than the rich taste of cocoa! ANGOSTURA®, celebrated worldwide for its rich history in creating aromatic and orange bitters, has expanded its renowned collection to include ANGOSTURA® cocoa bitters. We only use the world’s finest, the Trinitario cocoa from Trinidad and Tobago. This paired with 200 years of unparalleled bitters expertise have resulted in this truly decadent, indulgent new flavour.
So…how is it? Let’s find out. First, we’ll try it on its own.
Like most Angostura bitters, Cocoa Bitters is delightfully spicy on the nose. Bright minty notes pair with earthy clove and spices. Under that, there is nutty depth provided by the addition of cocoa nibs. On the mouth, it’s just like a delicious spicy chocolate cookie. There are strong chocolate fudge and cinnamon notes that would make a candymaker weep. The finish is pure, rich dark chocolate. Honestly, I could drink this on its own. It’s really good.
Now that we’ve seen what we are dealing with, let’s try it in a few applications. I love to drink soda water with a few dashes of bitters in it as a refreshing, non-sweetened drink. In this case, the bitters weren’t quite right, though. The intense dilution of the drink highlighted the nutty flavors and pretty much lost the chocolate. Maybe I just don’t like acidic and carbonated chocolate, though. So let’s move into more traditional uses.
The whiskey cocktail I consume most often is an Old Fashioned. It’s not my favorite cocktail, but it is the easiest, so when my wife asks if I want a cocktail, she usually makes that one. And let me tell you, Angostura Cocoa Bitters make an excellent bourbon Old Fashioned. It pairs so well with the aged spirits, making it richer and more balanced. After looking on the Angostura Bitters website, I found an unexpected use for Cocoa Bitters that I also had to try. The After Eight Mojito uses white rum, lime, mint, sweetener, cocoa bitters, and soda water. I was blown away by how good that was. I didn’t have Angostura white rum, but the white rum I had on hand had a bit of funk to it and the chocolate notes played so well with it.
Overall, I love it. And if you haven’t tried it yet, maybe you are like me and missed its release in the midst of the VID, give it a try. It’s well worth the $12.99 I paid for it.
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