"Upstairs at Campbell"s" in our Cocktail Section you'll discover a trio of Angostura Bitters, comprising of the classic Aromatic Bitters as well as the less well-known Orange and Cocoa Bitters. All fabulous in their own right and not only essential for making a wide selection of cocktails but also in spicing up dishes in the kitchen.
Angostura Bitters add depth and complexity to your dishes with their unique blend of spices and herbs. Perfect for marinades, sauces, or desserts, they enhance flavors with just a few drops, making every meal more flavorful and aromatic!
Check out these three, easy to make, dishes below...
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Grilled Lemon-garlic Shrimp
Method
In a non-metallic bowl, combine ingredients except shrimp and skewers; stir well.
Peel and devein shrimp, leaving tails on.
Add to marinade and stir to coat.
Cover and refrigerate 1-1/2 hours.
Top a large sheet tray with a baking rack.
Drain shrimp and thread on skewers; place skewers on rack.
Grill 3-5 minutes or until cooked through.
Serve with lemon slices, if desired.
Ingredients
1/3 cup olive oil
Grated peel of one large lemon
1/4 cup lemon juice
1/4 cup chopped cilantro or Italian parsley
1 Tbsp. ANGOSTURA aromatic bitters
2 cloves garlic, crushed
1 tsp. salt (or to taste)
1/2 tsp. hot pepper sauce
2 lbs. large shrimp with tails on, approx. 21/25 size
8 (10-inch) skewers
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Angostura Cocoa Bitters And Balsamic Glaze
Method
Add all ingredients to a sauté pan and bring to a gentle boil, then reduce to a simmer, stirring frequently for 10 to 15 minutes.
Ingredients
¼ cup balsamic vinegar
2 tbsp ANGOSTURA cocoa bitters
1 tsp chopped fresh thyme leaves
2 cloves garlic (minced)
1 tsp bouillon powder
½ tsp pepper sauce
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Rum Coffee French Toast With Bitters Maple Syrup
Method
Whisk cream, eggs, rum, coffee, sugar and salt in a shallow dish. Place a frying pan over medium heat.
Dip bread slices a few at a time in egg mixture, fully saturating both sides of bread. Lightly coat pan with butter. Fit two or three slices of bread in pan; cook about 2 minutes per side until golden brown. Repeat with remaining bread and egg batter. If desired, stir together coffee and powdered sugar in a small bowl; transfer to a mesh sieve or tea infuser. Dust over French toast.
Serve with Angostura bitters Maple Syrup.
Ingredients
1/2 cup heavy cream
2 eggs
1/4 cup Angostura® 1919 Rum or 7 Year Rum
1/4 cup brewed coffee
1 Tbsp. granulated sugar
Pinch salt
8-10 3/4-inch thick slices French bread or firm white sliced bread
1 Tbsp. butter
Coffee Sugar (optional)
1 Tbsp. finely ground coffee
1 Tbsp. powdered sugar
Bitters Maple Syrup
1/2 cup maple syrup
1 tsp. ANGOSTURA aromatic bitters or ANGOSTURA orange bitters
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