Ingredients
Angostura's proprietary botanical blend built on the same secret bitters recipe, carried on a Caribbean rum base with cinnamon, anise and cocoa.
- ✦Angostura's secret bitters botanicals
- ✦Cinnamon
- ✦Anise
- ✦Cocoa
- ✦Caribbean rum base
History of the Brand
Dr Johann Siegert created Angostura aromatic bitters in 1824 in Venezuela; the company moved to Trinidad in 1875.
Amaro di Angostura arrived in 2014 — the first new spirit built on the house's guarded bitters recipe in generations.
Only a handful of people know the full formula, and the oversized paper label is the same happy printing accident as on the bitters bottle.
It is one of the few amari made outside Europe to win a permanent place on serious back bars.
Tasting Characteristics
Cinnamon, clove, cocoa, dried orange.
Sweet and syrupy at first, then anise, gentian bitterness and mulling spice.
Long, warming, spiced.
Flavor meter
How to serve it
- 01Neat or over one big rock after dinner.
- 02In an Amaro Hot Toddy with lemon and honey.
- 03Split with rum in a Kingston Negroni riff.
- 04Long with ginger beer and lime.
Where to Get It
Widely distributed wherever Angostura bitters are sold.
Liquor stores
Usually near the rums rather than the amari.
Online retailers
Easy to find and reasonably priced.
Duty free
Common in Caribbean travel retail.
Where to buy Amaro di Angostura
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Amaro di Angostura FAQ
Is Amaro di Angostura the same as Angostura bitters?
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No — it shares botanical DNA but is a 35% ABV sipping amaro, not a dashing bitter.
What does Amaro di Angostura taste like?
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Cinnamon, clove, cocoa and anise over a sweet rum base, with moderate bitterness.
How should you drink it?
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Neat after dinner, in a hot toddy, or long with ginger beer and lime.