From Bean

to Bitters
T H E S TO RY O F
A N G O S T U R A® c o c o a b i t t e r s
ANGOSTURA® cocoa bitters
 ANGOSTURA® cocoa bitters

Rich History
ANGOSTURA® bitters has a rich history and has been at the heart
of cocktail culture for centuries. Classic cocktails that have stood
the test of time, like the Old Fashioned or Manhattan, are not
complete without a dash or two of ANGOSTURA® aromatic bitters.
However, when it was first created by Dr Johann Siegert almost
200 years ago, it was not yet a cocktail ingredient, but a medicinal
tincture designed to alleviate stomach ailments and seasickness.
Dr Siegert was a general surgeon for Simón Bolívar’s revolutionary
troops based in the port town of Angostura, Venezuela (today
known as Cuidad Bolivar). Visiting doctors docking in Venezuela
adopted this aromatic seasickness treatment for their crew and it
wasn’t long before those aboard were mixing it with something a
little stronger. Indeed, the Pink Gin cocktail, which combines gin –
the favoured tipple of the officers on ships - with ANGOSTURA®
aromatic bitters dates back to 1826.
For hundreds of years, bartenders the world over
have been using ANGOSTURA® aromatic bitters
as a dash of seasoning that binds, balances and
enhances different components of a drink. The
revered Savoy cocktail book, first published in
1930, includes no less than 90 cocktails that call for
ANGOSTURA® aromatic bitters by name.
In the 1870s, the Siegert family fled to Trinidad,
where ANGOSTURA® continues to be made.
Today, only five people are entrusted with the
secret recipe, and the infamous bottle with its
accidentally oversized label is considered the
jewel of this Caribbean Island.
ANGOSTURA® cocoa bitters

The Journey
In 2007, ANGOSTURA®, the world’s leader in
aromatic bitters, developed its first new bitters in
over 180 years: ANGOSTURA® orange bitters.
Citrus oils from tropical oranges have been perfectly
combined with exotic spices to create a rich and bold
orange bitters. ANGOSTURA® orange bitters offer
a dry, intense flavour with spicy notes and a finish of
complex bitter oranges. The fresh zesty notes boost
flavours in white spirit cocktails, particularly gin, and
add nuance to a classic dry martini or Pegu Club
cocktail.
In 2020, the company launched ANGOSTURA®
cocoa bitters, which celebrates one of
Trinidad and Tobago’s most coveted
commodities: cocoa.
Angostura’s family of bitters is
not only about new products
but new ways of enjoying
what we already have.
ANGOSTURA® bitters bind
not only cocktail ingredients
together but also help add a
dash of elegance and nuance
to non-alcoholic drinks and
depth of flavour to an array of
culinary dishes.
ANGOSTURA® cocoa bitters
ANGOSTURA® cocoa bitters

The Story of
ANGOSTURA®
cocoa bitters
ANGOSTURA® bitters is proudly made in Trinidad & Tobago.
One of the most coveted agricultural products on the island
is cocoa, more specifically Trinitario cocoa – globally heralded
as the world’s finest hybrid cocoa. Its name translates as ‘of
Trinidad,’ and while it’s now grown around the world, Trinitario
from Trinidad is highly revered. Trinidad and Tobago is
designated by the International Cocoa Organisation as a
100% fine cocoa producer, a status it has held for decades.
ANGOSTURA® cocoa bitters is expertly crafted with the
finest locally harvested Trinitario cocoa nibs and is a
delicious celebration of the company’s provenance,
expertise and inventiveness.
ANGOSTURA® cocoa bitters adds both sumptuous diversity
to Angostura’s bitters range and an intriguing combination
of flavour innovation and natural ingredients. Harnessing the
treasured characteristics of Trinitario Cocoa, ANGOSTURA®
cocoa bitters contains top notes of rich, floral, nutty cocoa
combined with an intoxicating infusion of aromatic botanicals.
Crafted to inspire creativity and experimentation with flavour
combinations, it can be used to remix classic cocktails or put
a luxurious spin on contemporary ones. It pairs perfectly with
sweet vermouth or aged spirits, such as whiskey, rum, cognac
and tequila, while bringing new layers of depth and complexity
to cocktails, such as the classic espresso martini.
 ANGOSTURA® cocoa bitters

This latest innovation is part of Angostura®’s bid to promote its

local agricultural treasure, cocoa, around the world. The beans
from the Trinitario cocoa are revered globally for its bold
characteristics, its depth of flavour and aroma, which command
a premium price on the international market.

From Bean to (Cocktail) Bar

1. 2.
Pick Open Pod

3. 4.
Ferment Dry

5. 6.
Roast Grind

7. 8.
De-shell Deliver
ANGOSTURA® cocoa bitters

The Importance of
Trinitario cocoa in
Trinidad
ANGOSTURA® cocoa bitters uses nibs of Trinidad & Tobago’s local
agricultural treasure, Trinitario cocoa, which is world renowned for
its bold, fruity characteristics and depth of flavour and aroma.
The launch of ANGOSTURA® cocoa bitters in 2020 is a
celebration of the company’s provenance and part of the
company’s commitment to sustainable agriculture on the islands.
ANGOSTURA’s launch of a new line of bitters using Trinitario cocoa,
which is grown in Trinidad & Tobago, is a huge boost to local farmers.
It is a long-term commitment that gives them the confidence to
ramp up production and hopefully inspires a new generation of local
farmers to go into an industry that has had a tumultuous history.
In this way, ANGOSTURA® intends to shine a light on one of
Trinidad & Tobago’s most unique natural products, Trinitario cocoa,
and fuel the growth of sustainable agriculture on the islands.
 ANGOSTURA® cocoa bitters

The Best of
Both Beans

CRIOLLO TRINITARIO FORASTERO

Originally from South Originates in Predominantly cultivated

and Central America Trinidad in Brazil, West Africa
and Southeast Asia

Criollo is known to have Considered ‘world’s Group represents more

the finest flavour beans. finest cocoa hybrid’.They than 80% of production
It has an exceptional have good basal cocoa in the world.
flavour profile which is flavour with a delightful
nutty and floral range of flavour profiles
from fruity to floral

Fermented and dried Took the best qualities The flavour is a full-
Criollo beans are not from each parent plant. It bodied cocoa that is
at all strong in combines some aromatic identified as being
cocoa flavor and sensory virtues chocolatey. Generally
from the Criollo group lacks the fancier delicate
with the strength and extra notes found in
production yield of the either Criollo or
Forastero group Trinitario types
ANGOSTURA® cocoa bitters

Cocoa industry in
Trinidad & Tobago
and the Trinitario
Cocoa
Cocoa is a big part of the cultural and agricultural
heritage of Trinidad & Tobago. The local treasured
Trinitario variety of cocoa has been cultivated here
for over 250 years. During the golden era of cocoa
production in Trinidad & Tobago, massive yields of
Trinitario were traded for high prices due to growing
European demand. Cocoa dominated the economy
and benefited the legions of smallholders and the
wider community. In the 1830s, Trinidad & Tobago
was responsible for 20% of global cocoa production,
putting it among the world’s top three producers.
This golden era ended abruptly in the 1920s, with the
Great Depression impacting demand, over-production
in West Africa pushing down global cocoa prices and
Witches’ Broom disease, which devastated local crop
yields. Many smallholdings were abandoned as they
were not financially viable and this labour-intensive
industry competed with sugar and oil production for
workers. By 1940, Trinidad was producing only 1.6%
of the world’s cocoa supply – a number that would
continue to decline.
 ANGOSTURA® cocoa bitters

The recent resurgence of the Trinidad & Tobago cocoa

industry is based on growing consumer demand for
single origin, organic, sustainable cocoa products.
Discerning palates appreciate the distinctive, boldly
fruity, often floral flavours of Trinidad & Tobago’s
Trinitario bean, which can command a very high
price on the global market. It is used in a new array
of Trinitario-based chocolate products, including
the latest delicious innovation from ANGOSTURA®
bitters: ANGOSTURA® cocoa bitters.
The productivity of cocoa estates in Trinidad &
Tobago is currently far below the global average.
The particularly low yields of cocoa plants and risk of
disease threaten the financial viability of many small
farms – something that Angostura hopes to address
through its ANGOSTURA® cocoa bitters Sustainable
Future programme.
ANGOSTURA® cocoa bitters

ANGOSTURA® cocoa
bitters Sustainable
Future programme
ANGOSTURA® cocoa bitters Sustainable Future programme is
designed to ensure a sustainable and profitable future
for small scale organic cocoa farmers in Trinidad &
Tobago for generations to come.
The latest bitters innovation from the house of
ANGOSTURA® will support, empower and promote
small local cocoa farmers while protecting and
showcasing the heritage and unique qualities of
Trinidad’s prized Trinitario variety to an increasingly
ethically conscious and discerning consumer.
 ANGOSTURA® cocoa bitters

Expanding Organic Cocoa

Production In Trinidad
Sustainable agriculture is a long-term endeavour
that takes substantial initial investment and expertise
to establish, as well as significant knowledge, skills
and inherent respect for the environment and the
communities that live within it to maintain.
Through the Sustainable Future programme
ANGOSTURA® is helping to fund the expansion
of organic cocoa production in Trinidad & Tobago
and the upskill of local farmers and workers in rural
communities.
ANGOSTURA® cocoa bitters has partnered with
Übergreen Organics Ltd. to establish three organic
cocoa nurseries and clonal gardens in three strategic
locations to provide healthy, productive, disease
and drought resilient varieties of Trinidad’s heirloom
cocoa plants. This is essential to making the cocoa
sector more attractive and financially sustainable for
local farmers, while mitigating the effects of climate
change and the risk of disease, such as Frosty Pod
ANGOSTURA® cocoa bitters

Rot (Moniliasis), which has recently devastated cocoa

harvests and incomes for thousands of farmers in
Central and South America.
By selecting cocoa estates in three different regions
in Trinidad, the project will also produce useful
data and specific insights about soil conditions,
micro-climates, and other external factors on tree
productivity. The nurseries will make over 1,000
plants available each month and increase the income
potential of rural communities. Übergreen Organics
will also deliver education and training to farmers
nationwide on topics including nursery management,
organic certification, and the use of new technologies.

Promoting Trinitario on the World Stage

The ANGOSTURA® cocoa bitters ‘Sustainable Future’
project is also funding a documentary called ‘The
Story Behind Trinitario Cocoa.’
‘The Story behind Trinitario Cocoa’ documentary is
about the people and provenance behind Trinitario
cocoa in Trinidad & Tobago and the challenges
and opportunities faced by local cocoa farmers.
It examines the risks to the industry due to climate
change and the younger generations seeking
opportunities outside of farming.
The documentary is designed to support UN
Sustainable Development Goals (SDGs) and raise
awareness and the value of single origin cocoa
produced in Trinidad & Tobago. It is also intended
ANGOSTURA® cocoa bitters
ANGOSTURA® cocoa bitters
 ANGOSTURA® cocoa bitters

to inspire young Trinbagonians to challenge their

perceptions about farming and come up with
innovative ideas to ensure the rich cultural heritage
of cocoa farming does not die out.
The documentary by Denise Speck will chart the
stories of at least three local small-scale farmers:
a local returning from Europe with a dream of setting
up a sustainable farm in his homeland, an older
farmer whose agricultural continuity is endangered
as none of his family want to work in farming and
a highly motivated high school graduate who has
decided to dedicate his life to carrying on the
agricultural practices of his ancestors.
These interconnected, unique stories will shine a
light on the beauty of Trinidad, the people planting
and harvesting Trinitario cocoa, the quality and care
that goes into small-scale farming and the very real
human and environmental issues impacting the
industry today.
ANGOSTURA® cocoa bitters

Making Drinks and

Dishes Memorable
Since 1824
ANGOSTURA® has always believed that a life full of
flavour can lead to endless possibilities. Celebrated
worldwide for its rich history and expertise in blending
bitters, ANGOSTURA® has inspired and elevated
cocktails and cuisine for nearly 200 years.

The magical way in which ANGOSTURA® bitters binds

flavours, delivers depth, nuance and elegance to drinks
and dishes has made it a must-have ingredient for bars
around the world for centuries.
 ANGOSTURA® cocoa bitters

ANGOSTURA®
cocoa bitters
Tasting Notes
• Rich and bold
• Bitter chocolate
• Nutty caramel
• Aromatic botanicals

Pairings
• Aged spirits
• Cognac
• Brandy
• Sweet Vermouth
• Coffee
• Chocolate

Key Info
• Sodium free and gluten free
• Kosher certified
• Classified as a food ingredient in
many countries
• ANGOSTURA® cocoa bitters is made with
100% all natural ingredients
• Product contains 48% alcohol by volume.
Each dash contains an insignificant
amount of alcohol and can be considered
non- alcoholic when added to food & drink
ANGOSTURA® cocoa bitters

Espresso Martini
• 45ml vodka
• 15ml coffee liqueur
• 30ml brewed espresso coffee
• 15ml simple syrup
• 6 dashes ANGOSTURA® cocoa bitters
Garnish: coffee bean
Glass: cocktail
Method: pour all ingredients into cocktail
shaker. Add ice and shake vigorously.
Strain into chilled cocktail glass and
garnish with a coffee bean.

After Eight Mojito

• 60ml ANGOSTURA® Reserva
• 30ml lime juice
• 22.5ml simple syrup
• 10 mint leaves
• club soda
• 6 dashes ANGOSTURA® cocoa bitters
Garnish: mint sprig
Glass: collins glass
Method: lightly muddle the mint, simple
syrup and lime juice to release the oils.
Add rum and ANGOSTURA® cocoa
bitters. ¾ fill the glass with crushed ice,
then mix. Repack with crushed ice, top
with club soda and garnish.
 ANGOSTURA® cocoa bitters

Espresso Grog
• 60ml ANGOSTURA® 1919 Rum
• 30ml honey syrup
• 7.5ml coffee liqueur
• 15ml dry sherry
• 6 dashes ANGOSTURA® cocoa bitters
Garnish: agave salt
Glass: chilled coupe or martini glass
Method: add all ingredients to cocktail
shaker with ice. Shake, then strain into
chilled cocktail glass.

Trinitario Mint Julep

• 30ml ANGOSTURA® 7 Year-Old Rum
• 15ml simple syrup
• 60ml passion fruit puree
• 7.5ml ANGOSTURA® cocoa bitters
• 6 dashes ANGOSTURA® orange bitters
Garnish: dark chocolate, maraschino cherry
Glass: Collins or bamboo mug
Method: combine all ingredients in
a Collins glass. Add crushed ice, mix
ingredients together with a swizzle stick
and top up with crushed ice. Top with a
maraschino cherry and shavings of dark
chocolate.
ANGOSTURA® cocoa bitters

Café Trinidad
• 60ml espresso coffee
• 22.5ml demerara syrup
• heavy cream (slightly whipped)
• 2 dashes ANGOSTURA® orange bitters
• 6 dashes ANGOSTURA® cocoa bitters
Garnish: nutmeg dust, edible flower
Glass: flute
Method: add all the ingredients except
the heavy cream into cocktail shaker.
Shake with ice, then strain into chilled
flute glass. Float cream on top.

Nut Ah Colada
• 90ml fresh pineapple juice
• 1 bar spoon peanut butter
• 30ml coconut cream
• 30ml full cream milk
• 6 dashes ANGOSTURA® cocoa bitters
Garnish: edible flower, citrus twist
Glass: highball
Method: Add 6 dashes of ANGOSTURA®
cocoa bitters with all other ingredients to
cocktail shaker, add ice, then shake well.
Double strain into highball glass filled with
cracked ice. Garnish with an edible flower
and a citrus twist.
 ANGOSTURA® cocoa bitters

@houseofangosturaglobal
@AngosturaGlobal
www.angosturabitters.com

For more info contact:

[email protected]

Enjoy responsibly