Angostura Recipe

Measure and pour

Using a jigger, pour 2 oz of añejo or dark rum into a cocktail shaker. Add 0.75 oz fresh lime juice and 0.5 oz simple syrup to the shaker.

Add bitters

Add 12 dashes of Angostura aromatic bitters directly into the shaker with the other ingredients. The bitters are the signature element—do not substitute.

Add ice and shake

Fill the shaker with cocktail ice (enough to nearly fill it). Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Prepare glass

If using a large ice cube or sphere, place it in a chilled rocks glass now. Otherwise, fill the glass with fresh cubed ice.

Strain

Using a Hawthorne strainer, double-strain the cocktail into the prepared rocks glass over the large ice cube or fresh ice to keep it clear and smooth.

Garnish and express

Take an orange peel and hold it over the drink, skin side down. Give it a firm squeeze to express the oils over the surface, then rub the peel around the glass rim and drop it into the drink as garnish.

Serve

Serve immediately. Sip slowly to appreciate the interplay of dark rum, bright lime, sweetness, and the complex herbal-spicy notes of Angostura bitters.

Adjust simple syrup to taste if you prefer a drier or sweeter drink (reduce to 0.25 oz for drier, increase to 0.75–1 oz for sweeter). For a lighter aromatic profile, reduce bitters to 6–8 dashes.