Angostura’s latest product, ANGOSTURA® Cocoa Bitters, was launched on 29 July in Port of Spain, Trinidad, after years of continuous research and trials. The ANGOSTURA® team, led by Master Blender Carol Homer-Caesar, created the perfect recipe for this latest product using T&T’s indigenous and Trinitario cocoa. Ms. Homer-Caesar said, “We believe our locally cultivated Trinitario cocoa delivers a far superior flavour profile to other geographic regions. Our hope is that our new, expertly crafted, cocoa bitters inspires people to create their own signature cocktail and food recipes to savour and enjoy with family and friends.”
The new product is described as containing top notes of rich, floral and nutty cocoa, combined with an intoxicating infusion of aromatic botanicals and crafted to inspire creativity and experimentation with flavour combinations. It can be used to remix classic cocktails, put a luxurious spin on a main dish or augment a dessert. The bitters pairs perfectly with sweet vermouth or aged spirits like whiskey, rum, cognac and tequila, whilst bringing new layers of depth and complexity to cocktails such as the classic espresso martini. ANGOSTURA® cocoa bitters can innovate your creations.
This timeless brand, which has been flavouring the world for 196 years, has seized an opportunity to inspire mixologists, drinks enthusiasts and home chefs, hoping to ignite their creativity and address an appetite for authenticity and natural ingredients.
ANGOSTURA® cocoa bitters will be exported to several markets, including the UK and Europe. It will also be sold in the USA, where in the introductory phase it will be placed in over 1,200 Walmart stores.