Because why not? Making a restaurant booking is easy. Creating the perfect evening yourself is something special and is sure to score you a few extra points!
The beautiful thing about Angostura aromatic bitters is that it adds an extra depth of flavour with just a few dashes, whether you’re using it in cocktails or in the kitchen. Not surprisingly, you can play ingredients off each other in savoury dishes and desserts exactly as you would in a drink. This year we’re putting a twist on a couple of classic bitter recipes…
The Perfect Serve
Welcome your better half with a drink so divine you’ll be getting starry eyes from them for days.
For her – a Rosé Champagne Cocktail
Ingredients
- sugar cube
- dash of Angostura aromatic bitters
- Brut Rosé MCC
- maraschino cherry
Instructions
- Place a sugar cube at the bottom of a champagne glass and soak in 2 – 3 dashes of Angostura aromatic bitters.
- Fill the glass with a chilled Brut Rosé MCC and pop in a maraschino cherry.
For him – a Monkey Shoulder Cherry Manhattan
Ingredients
- chunky ice
- 2 parts Monkey Shoulder Whisky
- 1 shot Sweet Vermouth
- ½ shot orange flavoured liqueur
- 2 dashes of Angostura aromatic bitters
Instructions
- In a shaker with lots of chunky ice add 2 parts Monkey Shoulder Whisky, 1-part Sweet Vermouth, ½ part orange flavoured liqueur and 2 dashes of Angostura aromatic bitters.
- Stir gently with a long teaspoon until the shaker feels cold.
- Strain into a chilled Martini glass and garnish with a maraschino cherry.
To Start
Lemon Garlic Prawns
Ingredients
- 500g prawns
- ⅓ cup olive oil
- grated peel of one large lemon
- ¼ cup lemon juice
- ¼ cup chopped parsley
- 2 crushed garlic cloves
- 1 teaspoon salt
- ½ teaspoon hot sauce
- 1 tablespoon Angostura aromatic bitters
Instructions
- Combine the olive oil, the grated lemon peel, lemon juice, chopped parsley, garlic cloves, salt, hot sauce and Angostura aromatic bitters. Peel and devein prawns leaving the tails on.
- Add the prawns to the marinade and stir to coat. Cover and refrigerate of 1½ hours.
- Drain prawns and thread on skewers. Broil for 3-5 minutes or until cooked through.
- Serve with your choice of zesty sauce or none at all.
Enter the Entrée
Fiesta Burger with a few dashes of bitters
Ingredients
- ±500g lean ground beef
- ¼ cup dry breadcrumbs
- 1 tablespoon chilli powder
- ½ teaspoon ground cumin
- ½ teaspoon oreganum
- ½ teaspoon salt.
- ½ cup finely chopped onion
- 3 puréed garlic cloves
- 1 egg
- dash of Angostura aromatic bitters
Instructions
- Place the lean ground beef in a medium-size bowl. In a small bowl stir together dry breadcrumbs, chilli powder, ground cumin, oreganum and salt.
- Then stir in the chopped onion and garlic cloves. Sprinkle these mixed ingredients over the meat in two batches, cutting into the meat with the side of a large spoon.
- Whisk together egg and Angostura aromatic bitters and drizzle over the meat, once again cutting it in with a spoon. Form the meat into balls, squash into patties and place on a lightly greased baking tray. Bake for 16-18 minutes at 200°C.
- You know how to do the rest – buns, lettuce, tomato, onion, mushrooms, cheese, chilli, pineapple, avo… whatever you and the hearts of your loved ones desire.
Seal the Deal
Angostura Bitters Mousse
Ingredients
- 2 egg yolks
- ½ tablespoon of Angostura aromatic bitters
- 250ml cream
- 150g white or milk chocolate
Instructions
- Whisk 2 egg yolks and ½ tablespoon of Angostura aromatic bitters together and set aside.
- Whisk cream until thick peaks form and place in the fridge.
- Melt 150g white or milk chocolate. Fold the egg yolk mixture into the melted chocolate and then fold in the cream.
- Make sure you do this one the day before because it will need to be refrigerated overnight.
Deliciously quick and easy, it will be your best Valentine’s Day yet!
