Angostura SourCocktail recipe
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The Angostura Sour is a bold twist on the classic sour template, built around an unusually generous pour of aromatic bitters instead of a base spirit. While it doesn’t have a single, widely agreed origin story, you’ll find it sits in the modern “bitters-forward” family of drinks—proof that bitters can be more than a dash and still feel balanced, cocktail-bar ready, and surprisingly drinkable.
On the palate, lime juice brings a bright, sharp acidity that keeps the drink lifted, while sugar syrup smooths the edges and adds just enough sweetness to stop the citrus from feeling austere. The aromatic bitters dominate with their concentrated spice-and-herb intensity, turning the usual sour profile darker and more perfumed. Egg white ties it all together, softening the lime’s bite and giving the bitters a creamy, rounded canvas so the flavours linger rather than spike.
Serve this in a cocktail glass when you want something punchy and conversation-starting—ideal as an aperitif for adventurous drinkers who love assertive, aromatic flavours. It’s also a great choice when you’re craving the structure of a sour but want a drink that feels lighter than a spirit-heavy classic, yet still delivers serious character.
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Ingredients
Cocktail Colin says:
Lime juice snaps bright and tart against simple syrup’s clean sweetness, while a huge dose of aromatic bitters brings dense clove-cinnamon bitterness and herbal depth, all wrapped in a silky egg white foam. It works because the egg white softens the bitters’ intensity and the lime keeps it from turning syrupy; ideal for adventurous sour fans who like bitters-forward, spice-driven drinks.
Method
How to make a Angostura Sour
- Lime juice 30ml, Sugar / simple syrup 15ml, Aromatic bitters 45ml, Egg 1 egg white
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- Pour ingredients into a cocktail shaker with ice and shake for 30 seconds
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- Remove the ice and dry shake for another 30 seconds
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- Strain into a chilled cocktail glass, garnish with a few drops of Angostura bitters and serve
Power tips
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Find out more- Dry shake the ingredients (shake without ice) first to create a creamier and more voluminous froth from the egg white, then shake again with ice to chill.
- Freshly grind a small amount of nutmeg or cinnamon on top post-shaking for a warm, spicy aromatic finish to complement the bold bitters.
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FAQ's
What makes Angostura Bitters a key ingredient in the Angostura Sour?
Angostura Bitters are crucial to the Angostura Sour for their complex blend of herbs and spices, providing a unique depth of flavor. Originating from Trinidad and Tobago, these bitters add a layer of complexity and a slightly bitter taste that balances the sweetness of the sugar syrup and the tartness of the lime juice, making it a standout ingredient in this cocktail.
Why is the Angostura Sour shaken and not stirred?
The Angostura Sour is shaken to properly emulsify the egg white with the other ingredients, creating a smooth, creamy texture and a frothy top when served. Shaking introduces air and creates aeration, which is essential for achieving the desired consistency and mouthfeel. Stirring, in contrast, wouldn’t incorporate the egg white as effectively.
What type of glass is best for serving an Angostura Sour?
An Angostura Sour is best served in a cocktail glass, also known as a martini glass. This choice of glassware highlights the cocktail's visual appeal, showcasing its vibrant color and frothy top. The stemmed design of the cocktail glass also keeps the drink cool by minimizing the transfer of heat from your hand.
Why does the Angostura Sour have an alcohol content of 0%?
The information stating the Angostura Sour has an alcohol content of 0% appears to be a mistake. Angostura Bitters, one of the cocktail's key ingredients, actually do contain alcohol, typically around 44.7% ABV. However, because bitters are used in very small quantities, the overall alcohol content of the cocktail is low but not 0%. This discrepancy might be a misunderstanding of how the alcohol content in cocktails is calculated or reported.
Is the Angostura Sour suitable for vegetarians and vegans?
The Angostura Sour traditionally contains egg white, which is not suitable for vegans and some vegetarians. However, it can be made vegan by substituting the egg white with aquafaba, the liquid from canned chickpeas, or other plant-based foaming agents. This substitution maintains the frothy texture without using animal products, making it a versatile option for those following vegetarian or vegan diets.
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