|Of course I couldn't find a photo of the beautiful Ms. Von Teese drinking champagne, but I have no doubt that she does. Via Tumblr.|
Now, I had a few thoughts after reading this recipe. First, as the video above states, the addition of bitters is what makes a mixed drink a "cocktail," but what exactly are Angostura bitters? A lot of recipes call for this and I have it on hand, but I have never been sure what exactly it is. AND, my local liquor store carries several different kinds of bitters (Angostura, Suze, Peychaud). What is the difference? As the name suggests, bitters are herbal conconctions with a bittersweet flavor and they were originially used as medicine and are now used to flavor beverages or aid in digestion. Differently named bitters contain different herbal ingredients. Angostura bitters were developed by Dr. Johann Siegert in Angostura, Venezuela (now Cuidad Bolivar) as a remedy for sea sickness and nausea. There seems to be some confusion over whether angostura bitters used to be made from angostura bark or not and there is a WebMD listing for angostura and a nutritional supplement. It is now made from the gentian root and is a known herbal remedy for gas, heartburn, diarrhea, and vomiting. Story goes that it came to be used in cocktails when British troops began to mix it with their gin rations, resulting in the now famous Pink Gin cocktail, named so because the addition of the bitters turns the gin a light shade of pink, natch.
|Have you ever tasted bitters by itself? Tastes like medicine.|
|What the hell is going on here?|
|The "champagne" we used. Note: There is no such thing as "California champagne."|
- 1 Sugar Cube
- Angostura Bitters
- Twist of Lemon or Lime for Garnish
Soak the sugar cube in angostura bitters and drop in the bottom of a champagne flute. Top with champagne or sparkling wine. Enjoy!