Angostura bitters

The recipe was developed as a tonic by Johann Gottlieb Benjamin Siegert [de],[2] a German surgeon general in Simón Bolívar's army in Venezuela.

[10] The company observed its 200th anniversary in 2024, as the government of Trinidad and Tobago reported that bitters represented 8% of the market value of exports in its food and beverage sector.

Originally used to help with upset stomachs of the soldiers in Simón Bolívar's army, it later became popular in soda water and was usually served with gin.

The Trinidad sour is an unusual cocktail in that Angostura bitters comprise the base spirit of the drink rather than simply as a flavoring.

Though not in the classic recipe, bartenders sometimes add more flavour to the mojito cocktail by sprinkling a few drops of Angostura bitters on top.

In Malawi, and many other countries, bitters is added to a mix of crushed ice, ginger ale, and Sprite to make a rock shandy.

The pub began selling shots of bitters as a "stomach tonic for medicinal purposes" under a pharmaceutical license during Prohibition in the United States.

The practice, which helped the pub to become the oldest continuously operating tavern in Wisconsin, remained a tradition after the repeal of Prohibition.