Last weekend, I had the opportunity to represent a brand I use often – The House Of Angostura – at the Cochon555 tour in Atlanta. The House Of Angostura is a Trinidad and Tobago company and they are mostly known for the production of bitters. If you are Nigerian, you recognize that the bitters is a main ingredient in our chapman. This was a great opportunity for me to work with a well renowned brand.
Not only did I get to represent The House Of Angostura, I served as a judge for the Punch Kings cocktail competitions and this was a great experience because it has opened up a new phase in my blogging career (judging at events).
This was my first time attending Cochon555 and I am so glad I could represent The House Of Angostura there. Cochon555 was created to educate people about heritage breed pigs. It is a nose-to-tail culinary tour dedicated to supporting family farmers and educating chefs and diners about the agricultural importance of utilizing Old World livestock.
There were loads and loads of cuisines made from different parts of pigs and it was interesting to see the varieties available. I also had lots to drink, with one of my favourite cocktails being Angostura’s Queens Park Swizzle. Since this was one of my favourites, I decided to share this recipe with you, along with another recipe (T’Amaro Morning). Both these recipes are great for special occasions and you can find them below.
Queens Park Swizzle
2 oz Angostura 7 Year Old Rum
.75 oz Lime Juice
.5 oz Demerara Simple Syrup
8 Mint Leaves
6-8 Dashes Angostura Aromatic Bitters
Method Muddle Mint Leaves in Lime Juice and Simple Syrup, then fill glass with crushed ice. Pour rum over crushed ice and swizzle well until glass is ice-cold and frosted. Pack glass with more crushed ice and top with Angostura aromatic bitters. Garnish with mint.
1.5 oz Angostura 5yr Rum
1 oz Amaro di Angostura
.5 oz Brewed coffee
1 oz lime juice
.75 oz Simple syrup
1 egg white
2 dashes Angostura aromatic bitters
Pour all ingredients into cocktail shaker, dry shake ingredients then add ice. Wet shake then pour over into bacon rimmed coupe glass. Garnished with 2 coffee beans.