Country of origin: UK Alcohol content: 41.8% Alcohol by Volume
C.W. Abbott's Angostura Bitters were originally produced in Baltimore in the 19th century, but soon became popular across America, adding a unique spiced note to cocktails such as the Manhattan. After a court ordered change of name due to legal action brought by Angostura Bitters, the difficulties of prohibition, and restriction on the use of tonka bean, Abbott's bitters ceased production in the 1950s and faded into obscurity. What had become a forgotten relic became a mystery to be unravelled by intrepid cocktailians on the DrinkBoy forums in the mid-2000s.
With no recorded recipe for the original Abbott's Bitters, Bob set about recreating this classic aromatic bitters through careful tasting and testing of a surviving original bottle supplied by renowned bartender, Jake Burger of Portobello Star, London. Bob and Jake’s reformulated version of Abbotts Bitters took five years to perfect and uses a variety of aromatics including lively peppermint, sweet cinnamon, and warming spices. To make it truly sublime, one or two secret ingredients steeped in Scotch whisky are also added to Bob and Jake’s 21st century Abbotts recipe. Once filtered, the bitters are aged for six months in a medium-charred American white oak barrel. The resulting liquid brings an age-old product back to the modern bartender’s toolkit, with a distinctive, well-rounded flavour profile.
A rich and delicious collection of sassafras, cinnamon, vanilla, clove, cassia, gentian, and nutmeg.
Enjoy in a Manhattan, Old Fashioned, or El Presidente. Use whenever an aromatic bitters is called for.
About Bob's Bitters:
Bob’s Bitters began when Bob Petrie was approached by Guiliano Morandin of the newly refurbished Dorchester Bar to create a range of bitters for the overhauled menu. Guilliano's idea was to create “The Gin Experience”, serving gin with a selection of bespoke bitters. Being the Head Pasty Chef of a Michelin starred restaurant at the time, Bob approached the task from a culinary perspective rather than following the traditional method of blending bitters from numerous botanicals. This meant making bitters featuring individual botanicals, thus giving greater control of the resulting flavour profile when crafting a drink. The resulting bitters were so well received that Bob was able to start making bitters full time, with his range being called for in the best bars in the world.
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