Angostura Bitters

An Old Fashioned is a cocktail made by muddling sugar with bitters and water, adding whiskey or, less commonly, brandy, and garnishing with orange slice or zest and a cocktail cherry.

A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. It is commonly garnished with a Maraschino cherry.

The Singapore Sling is a gin-based cocktail from Singapore. It was developed sometime before 1915 by Ngiam Tong Boon, a bartender at the Long Bar at Raffles Hotel.

A Champagne cocktail is a classic cocktail using Champagne as the main ingredient. The original recipe calls for a sugar cube soaked in bitters, topped with brandy and Champagne.

A Rob Roy is a cocktail made with Scotch whisky, sweet vermouth, and bitters. It is essentially a Manhattan made with Scotch.

The Vieux Carré is a classic New Orleans cocktail made with rye whiskey, cognac, sweet vermouth, Bénédictine, and bitters.

A Pisco Sour is the national drink of Peru and Chile. It is made with pisco, fresh lime or lemon juice, simple syrup, egg white, and Angostura bitters.

A potent tiki cocktail made with three types of rum, lime juice, falernum, and grenadine.

A classic tropical punch made with rum, fruit juices, and grenadine, originating in Jamaica.

A variation on the classic Manhattan substituting Averna amaro for sweet vermouth, creating a richer, more herbal drink.

A Manhattan variation made with dry vermouth instead of sweet vermouth, creating a crisper cocktail.

A tropical twist on the Old Fashioned, made with aged rum, demerara syrup, and bitters.

A simple cocktail made with gin and Angostura bitters, historically served by the British Royal Navy.

The national drink of Bermuda, made with rum, lime juice, Falernum, Angostura bitters, and pineapple juice.

A whiskey sour variant with egg white for a silky foam, garnished with bitters.

A whiskey sour variant with egg white for a silky foam, garnished with bitters.

A 19th-century classic considered a precursor to the Sidecar and Cosmopolitan, featuring brandy with lemon and liqueur in a sugar-rimmed glass.

A bold, coffee-forward twist on the classic Old Fashioned, using coffee liqueur alongside bourbon and bitters.

An autumnal twist on the Old Fashioned using fig-infused syrup and bourbon for a rich, earthy, and slightly sweet cocktail.

A simple, spicy Midwestern whiskey cocktail made with rye or bourbon, ginger beer, and a squeeze of lemon, similar to a Moscow Mule.

One of the earliest published American cocktail recipes, combining brandy with orgeat and Angostura bitters for a rich, almond-flavored drink.

A pre-Prohibition bourbon cocktail featuring allspice dram (pimento dram) and lime juice for a warming, spiced, and tropical flavor profile.

A seasonal take on the Old Fashioned replacing simple syrup with pure maple syrup for a rich, caramel-forward sweetness.

A whiskey-based mule made with Tennessee or Irish whiskey, ginger beer, and lime, offering a smoother, fuller-bodied variation.

A sophisticated cocktail by Audrey Saunders combining aged rum, Champagne, and mint for a drink that bridges the Mojito and French 75.

A classic Trinidad cocktail from the Queen's Park Hotel, combining demerara rum with lime, mint, and Angostura bitters.

A theatrical cocktail that adds smoky drama to the classic Old Fashioned by smoking the glass with wood chips before adding the drink.

A colonial American drink combining whiskey or rum with hard apple cider — simple, warming, and historically significant.

Don the Beachcomber's WWII-era tiki cocktail named after the Morse code for 'V for Victory', combining rum with allspice, falernum, and citrus.

One of the most daring cocktails in modern mixology, using a full ounce of Angostura bitters as the base spirit, balanced with orgeat and lemon.

The ancestor of the modern martini, this gin-based classic balances sweet vermouth and maraschino with a dash of bitters.

A rye-based pre-Prohibition cocktail with sweet vermouth, absinthe, and bitters — bold and full-flavored.

A richly herbal cocktail blending Calvados apple brandy with yellow Chartreuse, Bénédictine, and bitters.

A supremely elegant low-ABV cocktail combining dry sherry and dry vermouth with aromatic bitters.

A Brooklyn neighborhood riff on the Manhattan, blending rye with yellow Chartreuse and sweet vermouth.

A gin cocktail bridging the martini and the Bronx — both vermouths, orange juice, and bitters in one glass.

An Irish whiskey classic featuring green Chartreuse and sweet vermouth, deeply herbal and warming.

A simple, elegant rye cocktail elevated by Bénédictine and Angostura bitters — smooth and quietly complex.

An aromatic, spiced Old Fashioned with bourbon, cardamom bitters, and a hint of orange — warmly exotic.

A dramatic Manhattan served in a smoke-filled glass, adding a campfire depth to the classic rye and vermouth pairing.

A bold tequila cocktail with lime juice, grenadine, and bitters — vibrant, tart, and just a little dangerous.

A festive holiday Old Fashioned with bourbon, gingerbread syrup, and aromatic bitters — warm and spiced.

A simple, pristine gin sour with lemon juice, simple syrup, and a dash of Angostura — deceptively elegant.

An Old Fashioned-style cocktail with bourbon, maraschino liqueur, and both Angostura and orange bitters.

A southern bourbon cocktail with Bénédictine and a mint garnish — smooth, herbal, and subtly sweet.

A potent tiki classic from Don the Beachcomber blending Jamaican and Martinique rums with Falernum and Pernod.

A Cairo classic born during WWII — bourbon, gin, lime juice, ginger beer, and bitters for a refreshing restorative.

A stirred Canadian whisky cocktail with Fernet-Branca, simple syrup, and Angostura bitters — brooding and herbal.

A gilded 19th-century cocktail — rye or bourbon with curaçao, simple syrup, and bitters, shaken not stirred.

A simple, sweet 19th-century cocktail using Old Tom gin with simple syrup and Angostura bitters.

A rum riff on the Brandy Crusta with aged rum, curaçao, lemon, and a dramatic spiral lemon peel garnish.

A Barbadian classic floating rich Falernum on top of dark rum — simple, warming, and deeply flavored.

A sophisticated stirred tequila cocktail with both vermouths, Campari, and bitters — a tequila Negroni cousin.

A sparkling 19th-century classic — brandy, orange curaçao, and Angostura in a sugar-rimmed flute topped with Champagne.

A Victorian-era brandy cocktail with pineapple syrup, orange curaçao, and Angostura bitters.

A 19th-century brandy and sweet vermouth cocktail with grenadine and soda — genteel and balanced.

One of the few classics to highlight Irish whiskey

A cocktail dating back to the early 1900s, popularized in the 'Official Mixer's Manual'.

The earliest Sour on record, dating back to the 1850s.

The Burnt Caramel Manhattan is a sweet, decadent variation on the classic Manhattan.

Cocktail created for the British show "The Persuaders!", you might like it if you enjoy Martini and sweet flavors!

A New Orleans based cocktail, named after its sugary outside crust.

A bitter favorite of Ernest Hemingway's, this drink is a tart pick me up on a sultry summer afternoon.

You might imagine that a cocktail called the Devil’s Own would be dark and somewhat depressing but in fact, it’s light and extremely refreshing. Created by Colin Symons in the UK in the 1930’s the drinks has Cointreau, Gin, Dry Vermouth & Aromatic Bitters.

Citrusy coffee cocktail.

The Rye Tai is a riff on (you guessed it!) the classic Mai Tai, with rye whiskey in place of rum and pineapple lengthening the drink in place of the usual curaçao. It’s the creation of Nick Brown at NYC’s The Spaniard.

The ideal blend of bourbon, elderflower, and ginger beer! A spooky drink for Halloween.

The Venus Flytrip is a delicious sweet but not too sweet gin drink. It's very summer, but also somehow very holiday.

The Yale cocktail recipe is a classic drink made from gin, dry vermouth, maraschino liqueur and bitters, and served shaken in a chilled cocktail glass.