Delicious Winter Warming Recipes With Angostura Aromatic Bitters

ANGOSTURA® aromatic bitters is an essential component in every kitchen as it enhances the flavour of just about any dish. It is not bitter when added to food and for those who are sensitive it can even counteract the acidic components in tart dishes. In fact, in its native Trinidad and Tobago, ANGOSTURA® aromatic bitters is also added to bread, soups and marinades. So, warm up your winter dinner options with these delicious recipes to try at home.

Steak Marinade

By Coopers’ Craft Bourbon ambassador and former executive chef, Michael Ring


  • 60ml bourbon
  • 1/4 cup ​brown sugar
  • 1/4 cup ​orange juice
  • 1 tablespoon cherry preserve
  • 1 tablespoon fresh ginger, minced​​
  • 1 teaspoon cracked black pepper​
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon​ tamari
  • 1 teaspoon ANGOSTURA® aromatic bitters


  1. Mix ingredients and soak steak for min. three hours or max overnight. Keep refrigerated.
  2. Cook steak as per normal. 

Crème Caramel


Caramelized Sugar

  • 1/2 cup sugar
  • 30ml water


  • 4 large eggs
  • 2 cups full cream milk
  • 1/2 cup sugar
  • 5ml ANGOSTURA® aromatic bitters
  • Dash of salt


  1. Preheat oven to 160˚C. Place 6 ramekins in a 9 x 13 baking pan.
  2. For caramel, combine sugar and water in a small saucepan, stir as you boil gently over medium heat for about 10 minutes or until sugar starts to turn golden. Remove from heat and divide among ramekins, tilting to coat bottoms of each as you pour. Note that sugar will continue to caramelize after removing pan from heat. Meanwhile, boil 1 – 2 litres of water for the 9 x 13 pan.
  3. For crème, whisk eggs in a medium-size bowl. Add remaining ingredients and stir to dissolve sugar. Divide among the ramekins. Pour the hot water into the pan halfway up the ramekins. Bake for 40 minutes. Remove from oven and let stand in hot water for 10 minutes. Remove ramekins from water and cool completely. Cover and refrigerate for at least 4 hours. Serve in ramekins or invert onto plates.

Squash Soup

By David Baudek of The Kerryman Bar & Restaurant in Chicago


  • 2 tablespoons unsalted butter
  • 2 large leeks, thinly sliced, white and pale green parts only
  • ±1kg winter squash (butternut or pumpkin)
  • ±1L low-sodium chicken stock or broth
  • 2 cups water
  • 2 tablespoons brown sugar
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon finely ground black pepper
  • 1/3 cup cream
  • 2 tablespoons ANGOSTURA® aromatic bitters


  1. Peel and seed squash, then cut into two-inch chunks.
  2. Melt butter in a large, heavy pot over medium heat. Stir in leeks and garlic. Cook, stirring occasionally until leeks are translucent.
  3. Stir in squash, stock, water, bitters, sugar, salt, and pepper.
  4. Bring to the boil. Cook soup, uncovered until squash is tender.
  5. Season with salt and pepper to taste.
  6. To serve, drizzle with cream and a dash of additional bitters.