Aromatic bitters brand Angostura has added a new flavour to its portfolio, cocoa bitters.
Made using Trinidad and Tobago’s well-known Trinitario cocoa, this latest innovation is part of Angostura’s bid to promote local cocoa production.
The team’s master blender, Carol Homer-Caesar, said: “We believe our locally cultivated Trinitario cocoa delivers a far superior flavour profile to other geographic regions.
“Our hope is that our new, expertly crafted, cocoa bitters inspires people to create their own signature cocktail and food recipes to savour and enjoy with family and friends.”
The team claim cocoa bitters contains top notes of rich, floral and nutty cocoa combined with aromatic botanicals.
It is suitable for sweet and savoury applications and pairs well with sweet vermouth, whisky, rum, cognac and tequila, as well as the classic espresso martini.
The new flavour will be exported to several markets, including the US, UK and Europe.
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