A concentrated aromatic bitters produced in Trinidad since 1824, made from gentian root, herbs, and spices at 44.7% ABV. It is used in dashes and is a foundational ingredient in many classic cocktails including the Old Fashioned and Manhattan.

A Scotch Manhattan dating to 1900 that balances sweet and dry vermouths around smoky malt, drinking stirred and bittersweet with a soft whisper of peat.

Affinity

An almond-driven whiskey sour with amaretto and bourbon shaken over egg white, creating a frothy, nutty drink crowned by a few drops of Angostura.

Amaretto Sour

A split-base Old Fashioned riff from New York's Death & Co. stirring rye with apple brandy, demerara, and two bitters into a stately, orchard-scented boozy sipper.

American Trilogy

A modern cult classic from Seattle's L'Oursin using 1.5 oz of Angostura bitters as the primary spirit. Overproof rum, pineapple, and coconut cream tame the bitters' intensity into a complex, aromatic tropical drink.

Angostura Colada

A Nordic take on the old fashioned swapping whiskey for caraway- and dill-forward aquavit, with demerara and bitters anchoring its savory-herbal character.

Aquavit Old Fashioned

Aquavit's herbal caraway in the egg white sour format -- lemon and frothy foam temper the spirit's intensity for a Nordic-inspired classic.

Aquavit Sour Fresh

Armagnac's robust, earthy character takes the sour formula beautifully -- rustic French brandy, tart lemon, and frothy egg white.

Armagnac Sour

A military-named gin sour enriched with orgeat, the almond syrup rounding lemon's sharp edges into a nutty, silky take on the classic template.

Army and Navy

A Caribbean highball created by Dale DeGroff combining aged rum with orange curaçao, lime, and ginger beer. It sits between a Dark and Stormy and a Rum Buck, with tropical complexity.

Añejo Highball

A featherweight stirred aperitif from 1890s Yokohama pairing nutty Amontillado sherry with dry vermouth and two dashes of bitters, delivering dry, savory elegance at low proof.

Bamboo

The 1886 Bamboo Cocktail in its strictest 50/50 form -- fino sherry and dry vermouth with two kinds of bitters, a low-ABV Martini ancestor.

Bamboo 50/50

The Bamboo's sweet variant -- amontillado sherry paired with sweet vermouth for a richer, rounder low-ABV aperitif with dried fruit depth.

Bamboo Sweet

Barbados's traditional rum punch follows the island formula: sour lime, sweet syrup, strong Bajan rum, and bitters with fresh nutmeg.

Barbados Rum Punch

A Savoy classic spirit-forward stirred rye cocktail with sweet vermouth, a rinse of absinthe, and Angostura bitters.

Barry Cocktail

Don Lee's PDT invention -- bourbon sweetened with real maple syrup and Angostura bitters for a warm, autumnal Old Fashioned.

Benton's Old Fashioned

Bermuda's national cocktail swizzling dark and light rums with pineapple and orange juices, falernum, and Angostura into a frothy, spice-kissed tropical sipper over crushed ice.

Bermuda Rum Swizzle

Todd Smith's San Francisco riff on the classic, subbing Averna for sweet vermouth so bitter-herbal amaro deepens bourbon into something darker, richer, and more brooding.

Black Manhattan

The egg-white enriched Whiskey Sour -- a Boston Sour adds froth and silkiness that elevates the classic into a more elegant drink.

Boston Sour

An early 20th-century highball whose name comes from the long spiral of lemon peel draped over the glass rim — bourbon, ginger ale, and bitters combining into a gently spiced, supremely easy sipper.

Bourbon Horse's Neck

Jeffrey Morgenthaler's cassis-laced bourbon sour layers dark berry sweetness over lemon and Angostura, drinking like a whiskey sour with a deeper, wine-stained finish.

Bourbon Renewal

A bourbon-specific version of the classic sour, sometimes made without egg white but ideally with it for a silky foam. Bourbon's caramel and vanilla notes shine against fresh lemon juice and a light simple syrup sweetener.

Bourbon Sour

Joseph Santini's 1850s New Orleans ancestor of the Sidecar, with a sugared rim and long lemon peel twist wrapping a cognac sour lifted by maraschino and orange liqueur.

Brandy Crusta

A Wisconsin supper-club staple that swaps whiskey for brandy, softening the Manhattan into a rounder, fruitier stirred drink with plush vermouth and a brandied cherry.

Brandy Manhattan

A Wisconsin-born riff on the old fashioned built on brandy, sugar, and Angostura, muddled with orange and cherry for a soft, fruit-forward, after-dinner sipper.

Brandy Old Fashioned

Calvados apple brandy steps into the Manhattan format -- dried apple and pear notes blend with vermouth sweetness and bitters spice.

Calvados Manhattan

An autumnal Old Fashioned that substitutes Calvados for bourbon or rye — the French apple brandy's rich apple and barrel character shines in this classic format alongside demerara syrup and two types of bitters. One of the most compelling autumnal cocktails imaginable.

Calvados Old Fashioned

A Canadian-inspired Old Fashioned with rye whiskey and maple syrup -- the natural Canadian sweetener harmonizes perfectly with rye's spice.

Canadian Old Fashioned

A 19th-century sparkler built on a bitters-soaked sugar cube filled with chilled Champagne, producing a slow-rising toast with spiced depth beneath every dry, biscuity bubble.

Champagne Cocktail

A colonial-era bourbon sipper named for a homemade cherry liqueur, stirring whiskey with Cherry Heering and a pair of bitters for a deep, stone-fruited old-fashioned cousin.

Cherry Bounce

Cherry Heering deepens the Old Fashioned with dark cherry fruit -- a jammy, fruity variation on the classic that's richer and more complex.

Cherry Old Fashioned

A gilded early American classic — cognac with orange liqueur and bitters shaken and served in a sugar-rimmed glass topped with champagne, a precursor of the French 75 family and a drink of unabashed Gilded Age opulence.

Chicago Cocktail

Peru's everyday highball built on grape-forward pisco, ginger ale, and lime with a few dashes of Angostura, giving a bright, lightly spiced lift that drinks like a lighter Moscow Mule.

Chilcano

Peru's beloved pisco highball -- a ginger ale-topped long drink with fresh lime and Angostura that serves as the national cocktail alongside the Pisco Sour.

Chilcano Ginger

Peru's most popular cocktail after the Pisco Sour — pisco over ice with fresh lime, ginger ale for gentle spice and fizz, and Angostura bitters for complexity, a refreshing everyday Lima bar staple of complete simplicity.

Chilcano de Pisco

Dark creme de cacao adds a chocolate dimension to the classic Old Fashioned -- bourbon, chocolate, and bitters make for a dessert-worthy sipper.

Chocolate Old Fashioned

Bolivia's most beloved pisco cocktail — the name meaning 'cheers' in Quechua — pisco over ginger ale with lime and Angostura bitters creating a simple, fragrant highball that is the essential Bolivian bar drink.

Chuflay

An autumnal take on the Old Fashioned that swaps simple syrup for cinnamon syrup — the warm spice amplifies the caramel and vanilla notes already present in the bourbon, making this a natural choice for fall menus and whiskey drinkers who love complexity.

Cinnamon Old Fashioned

Don the Beachcomber's punchy, dual-rum tiki classic — dark rum fortified with overproof, tamed by spiced falernum and citrus, with bitters lending a peppery snap that earns the cocktail its ominous name.

Cobra's Fang

Coffee liqueur replaces simple syrup in the Old Fashioned -- bourbon's vanilla amplified by coffee's roasted depth with bitters.

Coffee Old Fashioned

Cognac's fruit and oak replace rye whiskey in the Manhattan, creating a rounder, fruit-forward stirred cocktail.

Cognac Manhattan

Cognac's fruit, spice, and oak elevated in the Old Fashioned framework with demerara sugar and Angostura and orange bitters.

Cognac Old Fashioned

Cognac's stone fruit and oak flavors shine in the classic sour template with egg white foam and Angostura bitters.

Cognac Sour

Death & Co's multi-spirit riff on the Old Fashioned convenes bourbon, rye, brandy, and aged rum in equal measure — a bold congress of spirits unified by bitters and demerara, delivering endless layered complexity.

Conference

A Barbadian long drink of aged rum and clove-spiced falernum slicked with lime and Angostura, so dark and glossy the bitters pool on top like an oil sheen.

Corn 'n' Oil

The Bajan classic -- aged rum layered over falernum with lime and Angostura creates a spiced, aromatic rum cocktail named for its color layers.

Corn 'n' Oil Fresh

A Bajan (Barbados) rum classic where dark aged rum and spiced falernum combine like 'corn and oil' — two things that don't mix but create something essential. Low-proof, deeply aromatic, and richly spiced with a lime-bright edge.

Corn and Oil

An amaro-laced old fashioned stirring rye with artichoke-based Cynar and Angostura bitters, yielding a vegetal, bittersweet, deeply savory take on the classic.

Cynar Old Fashioned

Dark rum's molasses and caramel depth in the classic sour template -- egg white adds silkiness to balance the bold rum character.

Dark Rum Sour

A steelier version of the Manhattan that trades sweet vermouth for dry, leaving rye's spice and Angostura's bitters exposed beneath a glinting lemon twist.

Dry Manhattan

A Victorian cognac sour reflecting British colonial trade routes, where brandy meets pineapple, orange liqueur, and Angostura for a rich, fruit-and-spice drink served up.

East India

A wake-up twist on the classic, folding fresh espresso into bourbon with demerara and Angostura for a dark, roasty, boozy sip that reads as Old Fashioned-meets-tiramisu.

Espresso Old Fashioned

Jerry Thomas's 1862 Fancy Brandy -- the original sugar-orange-bitters cocktail in its Cognac form, progenitor of the Old Fashioned.

Fancy Brandy

A bourbon old fashioned variation sweetened with maraschino liqueur instead of sugar, landing silky and cherry-nutty with two bitters providing structure.

Fancy Free

A Prohibition-era gin sour elevated by Angostura bitters — the bitters round off the bright lemon-sugar balance and add a layer of spice, making it a more complex and satisfying sour than most of its contemporaries.

Fitzgerald

Genever's malty, gin-like spirit in the Old Fashioned format -- a historic Dutch-style take that predates the whiskey version.

Genever Old Fashioned

Joseph Santini's New Orleans Crusta format applied to London dry gin -- sugar rim, maraschino, and a long spiral lemon peel garnish.

Gin Crusta

A pre-Collins long drink of gin, lemon, and sugar with Angostura and soda, landing dryer and more aromatic than a Collins thanks to the bitters' baking-spice lift.

Gin Sling

Ginger syrup substitutes for simple syrup in the Old Fashioned -- spicy, warming ginger adds a kick that complements bourbon's vanilla notes.

Ginger Old Fashioned

Michael McIlroy's Brooklyn-borough variation stirs rye with sweet vermouth and yellow Chartreuse, giving the Manhattan template a honeyed, herbal spine and two layers of bitters.

Greenpoint

A variation on the Brooklyn neighborhood cocktail -- rye with yellow Chartreuse's herbal warmth replacing Benedictine.

Greenpoint Variation

Grenada's signature punch -- aged rum, lime, grenadine, and Angostura with freshly grated nutmeg following the one-two-three-four formula.

Grenada Rum Punch

An 1890s cocktail from the Ivy League canon — cognac and sweet vermouth in a Manhattan-like formula with a splash of soda to lighten it. The Harvard predates the Manhattan by a decade and shows that brandy-vermouth combinations were once as common as whiskey ones.

Harvard

A simple tall drink of bourbon and ginger beer splashed with Angostura and draped with a long lemon-peel spiral, drinking crisp, spicy, and lightly bittered.

Horse's Neck

Kansas's answer to the Moscow Mule swaps vodka for rye and adds lemon juice and a few dashes of Angostura, creating a spicy, snappy highball with whiskey backbone.

Horsefeather

A potent New Orleans tiki born at Pat O'Brien's, blending two rums with tart passion fruit, orange, lime, and grenadine for a lush, sunset-colored hit of tropical fruit.

Hurricane

Jerry Thomas's 1862 'improvement' on the Rum Cocktail — aged rum stirred with a splash of maraschino and a mere dash of absinthe, creating an aromatic, spirit-forward sipper that anticipates the Improved Whiskey Cocktail template.

Improved Rum Cocktail

A Victorian-era refinement of the Old Fashioned, adding maraschino liqueur and absinthe to the classic whiskey-sugar-bitters formula. A forerunner of the modern cocktail movement's interest in 19th-century recipes.

Improved Whiskey Cocktail

A Bronx cocktail with a dash of Angostura — gin, both vermouths, and orange juice stirred to a soft, bittersweet balance that reads gentler than a martini.

Income Tax

The gentle Irish answer to the classic Old Fashioned — the light, floral character of Irish whiskey pairs beautifully with demerara sweetness and bitters, making for an approachable, warming, and effortlessly smooth stirred cocktail.

Irish Old Fashioned

Jamaican aged rum dressed in Old Fashioned clothes -- allspice dram adds warm Jamaican spice that pairs perfectly with rum's molasses character.

Jamaican Old Fashioned

The classic Caribbean formula: one of sour, two of sweet, three of strong, four of weak -- lime, grenadine, dark rum, and orange juice with Angostura and nutmeg.

Jamaican Rum Punch

Jerry Thomas's 1862 creation stirs cognac with orgeat and Angostura — one of the oldest recorded mixed drinks — landing short, silky, almond-kissed, and softly boozy.

Japanese Cocktail

Despite its name, the Japanese Cocktail has no Japanese ingredients — it is an 1862 Jerry Thomas creation from How to Mix Drinks, using cognac, orgeat, and Angostura bitters. Thomas created it to celebrate the first Japanese diplomatic mission to the United States.

Japanese Cocktail (Jerry Thomas)

A complex tiki build stacking dark and light rums over grapefruit, falernum, allspice dram, bitters, and a whisper of absinthe — deep, spiced, and aromatically layered.

Jet Pilot

A Savoy-era martini variation juggling gin, both vermouths, orange curaçao, lemon, and Angostura, delivering a layered, bittersweet sip that pulls in every direction at once.

Journalist

A bourbon buck with muddled fresh raspberries and a sprinkling of Angostura bitters, created by Erick Castro at Rickhouse in San Francisco. The berry and ginger combination makes this a standout in the buck family.

Kentucky Buck

A simple stirred bourbon drink sweetened and perfumed by honey-herb Bénédictine, finished with Angostura and an orange peel for a warm, southern-accented sipper.

Kentucky Colonel

A tequila-based Negroni variation popularized by Gary Regan, stirring blanco tequila with Campari, both vermouths, and a dash of Angostura for a rose-tinted, bittersweet aperitivo.

La Rosita

A Caribbean latitude cocktail with dark rum, allspice dram, falernum, pineapple, and lime delivering a spiced tropical punch.

Latitude 19

Honey's floral character approximates a lavender Old Fashioned -- bourbon warmed with herbal sweetness and Angostura spice.

Lavender Old Fashioned

A rare Prohibition-era bourbon sour spiked with pimento dram, the Jamaican allspice liqueur giving the drink a distinctly tropical baking-spice warmth alongside lime.

Lion's Tail

A tall British club classic where vodka meets lime, Angostura bitters, and tonic water, giving the simple highball a gently spiced, quinine-edged, refreshing backbone.

Long Vodka

The defining stirred whiskey cocktail, where spicy rye, sweet vermouth, and aromatic bitters marry into a silky, deeply aromatic sipper finished with a plump brandied cherry.

Manhattan

A 19th-century forebear of the Martini, stirring gin with sweet vermouth, maraschino, and bitters into a rich, wine-like sip with nutty cherry depth and a bittersweet orange-peel lift.

Martinez

A late 19th-century brandy Manhattan — cognac stands in for whiskey opposite sweet vermouth and bitters, with a touch of sugar lending an extra velvet smoothness that made this the uptown cocktail of its era.

Metropolitan

A Charles H. Baker-collected tequila cooler shaking lime, grenadine, and Angostura into a tart, rosy pour with bitter spice cutting through pomegranate sweetness.

Mexican Firing Squad

Smoky mezcal and sweet amaretto in a frothy sour -- two contrasting spirits find harmony with lemon and egg white foam.

Mezcal Amaretto Sour

A smoked-agave take on the Manhattan trading whiskey for mezcal, so sweet vermouth and Angostura wrap around campfire smoke and earthy funk for a stirred, spirit-forward sip.

Mezcal Manhattan

An agave-driven Old Fashioned that trades whiskey for smoky mezcal, sweetened with agave and seasoned with Angostura for a campfire-tinged, spirit-forward stirred sipper.

Mezcal Old Fashioned

A stripped-down Manhattan variation stirring rye with Bénédictine and Angostura, producing a honeyed, herb-and-spice sipper with the brandy liqueur softening the whiskey's edge.

Monte Carlo

The Buck format — spirit, citrus, and ginger beer — applied to vodka with a dash of Angostura bitters to add complexity. Distinct from the Moscow Mule in that it's served in a highball rather than a copper mug and adds bitters; the Buck format predates the Mule by decades.

Moscow Buck

Philip Ward's 2007 Death & Co creation splits the base between reposado tequila and smoky mezcal, sweetened with agave nectar and rounded by Angostura — a flamed orange twist crowns the glass and turns the classic Old Fashioned template into something earthy and magnetic.

Oaxaca Old Fashioned

Phil Ward's modern classic swaps whiskey for a mezcal-and-tequila split over demerara and bitters, giving the old fashioned template a smoky, agave-driven backbone.

Oaxacan Old Fashioned

A smoky twist on the Pisco Sour template — mezcal's campfire character meets lime and agave nectar in an egg-white foam, with a dramatic Angostura art pattern on top for a cocktail that is as visually striking as it is complex.

Oaxacan Sour

Audrey Saunders's modern classic lifts a mojito with aged rum, Angostura, and a Champagne top, producing a dressier, mint-kissed sparkler with oaked depth and effervescent shimmer.

Old Cuban

The original cocktail template — bourbon, sugar, and bitters stirred over a single large cube — delivering a warming, spirit-forward sip that lets the whiskey's caramel and oak do the talking.

Old Fashioned

A Canadian-inspired rye cocktail that combines the spice of rye whisky with the herbal sweetness of Bénédictine and a double dose of bitters. Clean, complex, and warming.

Ontario

A classic Irish Manhattan — smooth Irish whiskey in place of rye or bourbon produces a softer, lighter take on the stirred vermouth-and-bitters template, perfect as an easy introduction to spirit-forward cocktails.

Paddy Cocktail

A Peruvian tropical riff on the classic Pisco Sour — passion fruit juice amplifies the pisco's natural tropical character, while egg white foam and Angostura dotting complete the South American sour template in vivid, aromatic style.

Passion Fruit Pisco Sour

Don the Beachcomber's mid-century tiki masterpiece — a three-rum blend of light, dark, and aged rum layered with orange juice, lime, honey, and bitters for a lusciously tropical, complex, and deeply satisfying island sipper.

Angostura Bitters