In which South American country does Angostura Bitters originally come from?
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Angostura_bitters.txt Bitters.txt
Angostura bitters Bitters
Angostura bitters is a concentrated bitters, or botanically infused alcoholic mixture, made of water,  44.7% ethanol, gentian, herbs and spices,  by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or (less often) food. The bitters were first produced in the town of Angostura (Ciudad Bolívar, Venezuela) (hence the name), and do not contain angostura bark.  The bottle is easily recognisable by its distinctive oversized label.

History 

The recipe was developed as a tonic by a German, Johann Gottlieb Benjamin Siegert (1796–1870),  surgeon general in Simón Bolívar's army in Venezuela.  Siegert began to sell it in 1824 and established a distillery for the purpose in 1830.  Siegert was based in the town of Angostura, now Ciudad Bolívar, and used locally available ingredients, perhaps aided by botanical knowledge of the local Amerindians.  The product was sold abroad from 1853 and in 1875 the plant was moved from Ciudad Bolivar to Port of Spain, Trinidad, where it remains.  Angostura won a medal at the Weltausstellung 1873 Wien. The medal is still depicted on the oversized label, along with reverse which shows Emperor Franz Joseph I of Austria in profile.

The exact formula is a closely guarded secret, with only five people knowing the whole recipe. 

Angostura bitters are extremely concentrated and are an acquired taste; though 44.7% alcohol by volume, bitters are not normally ingested undiluted, but instead are used in small amounts as flavouring.[http://www.herbcompanion.com/herbs-in-the-kitchen/in-the-news-angostura-bitters-shortage.aspx In the News: Angostura Bitters shortage, and typical recipes for drinks and foods]

Angostura bitters are a key ingredient in many cocktails. Originally used to help with upset stomachs of the soldiers in the Simón Bolívar army, it later became popular in soda water and was usually served with gin. The mix stuck in the form of a pink gin, and is also used in many other alcoholic cocktails such as long vodka, consisting of vodka, Angostura bitters, and lemonade. In the United States, it is best known for its use in whiskey cocktails: the Old Fashioned, made with whiskey, bitters, sugar, and water,  and the Manhattan, made usually with rye whiskey and sweet vermouth. In a Pisco Sour a few drops are sprinkled on top of the foam, both for aroma and decoration. In a Champagne Cocktail a few drops of bitters are added to a sugar cube. Though not in the classic recipe, bartenders sometimes add more flavour to the Mojito cocktail by sprinkling a few drops of Angostura bitter on top. Bitters can also be used in "soft" drinks; a common drink served in Australian and New Zealand pubs is lemon lime and bitters. 

Angostura Bitters Drink Guide, a promotional booklet of 1908, was reprinted in 2008 with a new introduction by Ross Bolton.

Medicinal properties

Angostura bitters are alleged to have restorative properties.  It was reported to be a remedy for hiccups,  and also can be used as a cure for an upset stomach. 

Angostura bitters is often incorrectly believed to have poisonous qualities because it is associated with angostura bark (although it does not actually contain any), which, although not toxic, during its use as a medicine was often adulterated by unscrupulous sellers  who padded out the sacks of bark with cheaper poisonous Strychnos nux-vomica or copalchi bark.  

Orange bitters 

Since 2007, Angostura have also produced Angostura Orange, an orange bitters.

Shortage of 2009

There was a shortage of Angostura bitters in 2009; the company reported that this was primarily caused by a problem in their supply of bottles. There were incorrect rumours of a product recall, or that production of the bitters had stopped at the plant in Trinidad. The shortage was the subject of many news articles and blogs, particularly in the cocktail industry.[http://www.washingtonpost.com/wp-dyn/content/article/2010/01/19/AR2010011900877.html/ Spirits: The Angostura Bitters Shortage calls for creativity]

Cocktails with Angostura bitters

* Angostura Fizz
* Bourbon Lancer
* Brandy Sour
* Brut Cocktail
* La Katrina
* Champagne cocktail
* Corn N' Oil
* Cuba Libre Preparado
* Fallen Angel
* Gin pahit
* Gunner
* Lemon, Lime and Bitters
* Long vodka
* Manhattan
* Old Fashioned
* Peanut punch
* Pink Gin
* Pisco Sour
* Planter's Punch
* Prince of Wales
* Rob Roy
* Rock Shandy
* Rum punch
* Rum Swizzle
* Singapore Sling
* Zombie A bitters is traditionally an alcoholic preparation flavored with botanical matter such that the end result is characterized by a bitter, sour, or bittersweet flavor. Numerous longstanding brands of bitters were originally developed as patent medicines, but are now sold as digestifs and cocktail flavorings.

Ingredients

The botanical ingredients used in preparing bitters have historically consisted of aromatic herbs, bark, roots, and/or fruit for their flavour and medicinal properties. Some of the more common ingredients are cascarilla, cassia, gentian, orange peel, and cinchona bark.

Most bitters contain both water and alcohol, the latter of which functions as a solvent for botanical extracts as well as a preservative. The alcoholic strength of bitters varies widely across different brands and styles.

History

The earliest origins of bitters can be traced back as far as the ancient Egyptians, who may have infused medicinal herbs in jars of wine.  This practice was further developed during the Middle Ages, where the availability of distilled alcohol coincided with a renaissance in pharmacognosy,  which made possible far more concentrated herbal bitters and tonic preparations. Many of the various brands and styles of digestive bitters made today reflect herbal stomachic and tonic preparations whose roots are claimed to be traceable back to Renaissance era pharmacopeia and traditions.

By the 19th century, the British practice of adding herbal bitters (used as preventive medicines) to Canary wine had become immensely popular in the former American colonies.  By 1806, American publications referenced the popularity of a new preparation termed cocktail, which was described as a combination of “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters.” 

Of the commercial aromatic bitters that would emerge from this period, perhaps the most well known is Angostura bitters. In spite of its name, the preparation contains no medicinal bark from the angostura tree; instead it is named after the town of Angostura, today's Ciudad Bolívar, in Venezuela. In 1824, German physician Dr. Johann Gottlieb Benjamin Siegert compounded a cure for sea sickness and stomach maladies, among other medicinal uses.  Dr. Siegert subsequently formed the House of Angostura to sell the bitters to sailors.

Another renowned aromatic bitters with 19th century roots is Peychaud's Bitters, which were originally developed by apothecary Antoine Amédée Peychaud in New Orleans, Louisiana, and is most commonly associated with the Sazerac cocktail.

A broadly popular style of bitters that emerged from the period is orange bitters, the flavor of which ranges from dryly aromatic to fruity, and is most commonly made from the rinds of Seville oranges and various spices. Orange bitters are commonly called for in older cocktail recipes.

Bitters prepared from the tree bark containing the antimalarial quinine were occasionally included in historical cocktail recipes, which served to mask the intensely bitter flavor of this medicine. Trace quantities of quinine are still included as a flavoring in tonic water, which is used today mostly in drinks with gin.

Antique commercial bitters bottles are highly collectible, the oldest and rarest of which sometimes command prices in the tens of thousands USD. 

Digestive bitters

Digestive bitters are typically consumed either neat or with ice at the end of a meal in many European and South American countries. Many, including popular Italian-style amaros and German-style Krauter liquors, are often used in cocktails as well.

Some notable examples of digestive bitters available today include:

*Alomo Bitters (Ghana)
*Amaro Montenegro (Italy)
*Amer Picon (France)
*Aperol (Italy)
*Araucano (Valparaíso, Chile)
*Averna (Italy)
*Balsam (Eastern Europe)
*Becherovka (Czech Republic)
*Beerenburg (Netherlands)
*Blutwurz (Bavaria)
*Calisaya (USA)
*Campari (Italy)
*Cynar (Italy)
*Fernet Branca (Italy)
*Fernet Stock (Czech Republic)
*Gammel Dansk (Denmark)
*Gran Classico Bitter (Switzerland)
*Jägermeister (Germany)
*Jeppson's (United States) 
*Killepitsch (Düsseldorf, Germany)
*Kuemmerling (Germany)
*Pelinkovac (Balkans)
*Quinquina (France - originally from South America)
*Ramazzotti (Italy)
*Ratzeputz (Germany)
*Riga Black Balsam (Latvia)
*Schierker Feuerstein (Germany)
*Schwartzhog (Germany)
*St. Vitus, (Germany)
*Sirop de Picon (France)
*Suze (France)
*Underberg (Germany)
*Unicum (Hungary)
*Wódka Żołądkowa Gorzka (Poland)
*Wurzelpeter (Germany)

Cocktail bitters

Cocktail bitters are typically used for flavoring cocktails in drops or dashes. In the United States, many cocktail bitters are classified as alcoholic non-beverage products ('non-beverage' meaning not consumed like a typical beverage). As alcoholic non-beverage products, they are often available from retailers who do not sell liquor, such as supermarkets in many US states.

Some notable examples of cocktail bitters include:

*Angostura bitters – Originally from Venezuela in 1830, currently from Trinidad and Tobago
*The Bitter Truth – Founded in 2006 in Germany, producing old time aromatic bitters, orange bitters, celery bitters, lemon bitters, Creole bitters, Jerry Thomas own decanter bitters, grapefruit bitters, spiced chocolate bitters, peach bitters and tonic bitters
*Bittermens – Founded in 2007 in San Francisco, producing in New Orleans since 2013 - Xocolatl Mole (chocolate spice), Hopped Grapefruit, Burlesque Bitters (hibiscus, açai, quassia), 'Elemakule Tiki Bitters (clove, allspice, cinnamon, citrus), and Boston "Bittahs" (citrus, chamomile)
*Fee Brothers bitters – from Rochester, New York - aromatic, orange, mint, lemon, rhubarb, cherry and peach; most are alcohol free, and many contain glycerin, artificial flavorings, and/or dyes
*Peychaud's Bitters – Originally from New Orleans, LA but now produced in Kentucky
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