1935 For home use Angostura Bitters recipe book (3rd edition)

Popular Aperitifs GIN flavoured with ANGOSTURA Whilst the previous recipes each enjoy preference, in greater or lesser degree, the following simply- prepared and effective appetiser is held in almost universal favour: In a liqueur glass put z dashes of"Angostura"(more if preferred) and fill up with Dry Gin. With Sweetened Gin,3or4dashes of"Angostura"make the best combina tion. From a mistaken sense of"finesse," some bar attendants when mixing this drink will immediately eject all the"Angostura"that will leave the glass. This means that only a small proportion of the bouquet and tonic value is retained. When next you order this little aperitif, stipulate that all of the"Angostura"be retained and you will gain ike full pleasure and benefit. The old and ever-new favourite,"Gin flavoured with Angostura," has brought in its train other simple and comparatively inexpensive drinks; of these the following are becoming very popular: SHERRY flavoured with ANGOSTURA To one portion of dry Sherry,add 3 or4 dashes ofAngos tura Bitters. With other than dry Sherries 4 or 5 dashes per glass will give the best results. VERMOUTH (Italian) flavoured with ANGOSTURA To get the most from this drink, 6 dashes of Angostura Bitters should always be taken . . . differentiation should be made between Italian and French Vermouth— the latter requiring only 3 or 4 dashes of"Angostura." BRANDY flavoured with ANGOSTURA and WHISKY flavoured with ANGOSTURA To one portion of spirits, add 3 or 4 dashes of Angostura Bitters . . . adding table waters, as desired. In the case ofliqueur Brandy or Whisky,the drink can be prepared in the same way as that given above for Gin.

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