5 classic cocktail recipes that mix gin with Angostura Bitters!

5 of the best classic gin and Angostura Bitters cocktail recipes:

Pink Gin

One of the first-ever gin cocktails, the Pink Gin was invented in the 1800s when sailors in the British navy added dashes of Angostura Aromatic Bitters to their rations of gin. Not only did it improve the flavour of the poor-quality gin, but the bitters were thought to cure stomach problems. The deep red bitters turned the gin a stunning shade of pink and the Pink Gin was born.

In this recipe, the spice tones of the bitters are a delicious match for crisp, refreshing notes of the craft London Dry Gin. This cocktail is traditionally finished with a twist of citrus peel but we recommend trying it with cherries, the spice is a delicious match for the plump berries!

50ml London Dry Gin
2 dashes Angostura Aromatic Bitters
Citrus peel or cherries, to garnish

Add the gin and bitters to a glass full of ice and stir. Garnish and enjoy!

2. Gin Sour

Like the Pink Gin, the Gin Sour has its routes in navel history. As scurvy was a major problem for sailors, doctors would prescribe citrus juice to keep the illness at bay. Sailors would add the juice to their gin rations and this is how the Gimlet, thought to be the “original” sour, came into the world (you can find our Gimlet recipe at this link).

The Gin Sour is a more developed version of the Gimlet, adding egg whites and Angostura Aromatic Bitters to that much-loved mix of gin and citrus juice. The egg adds a luxuriously creamy foam top and the bitters add a delectable complexity that makes this cocktail completely moreish.

50ml gin
25ml lemon or lime juice
3 dashes of Angostura Aromatic Bitters
1 egg white
10ml Simple Syrup

Shake the gin, citrus juice and egg whites without ice (this is known as a “dry shake”) for around 30 seconds. Add ice and shake well until chilled. Strain into your glass and allow the foam to form and settle. Add three drops of bitters to the top of the foam. Enjoy!

3. Martinez

Thought to be a precursor to the classic Martini we know and love today, the Martinez is a sumptuous mix of gin, sweet vermouth, Maraschino cherry liqueur and Angostura Aromatic Bitters. This classic cocktail finds that perfect balance between sweet, dry and spice notes that will never fail to bring a smile to the face of any gin lover or cocktail connoisseur.

50ml gin
25ml sweet vermouth
10ml Luxardo Maraschino liqueur
1 dash Angostura Aromatic Bitters
Twist of orange peel or cherry, to garnish

Add all of the ingredients to a shaker filled with ice and stir for 30 seconds. Strain into a coupe or martini glass, garnish and enjoy!

4. Gin Old Fashioned

The Old Fashioned is possibly one of the most famous cocktails to use bitters on this list. Traditionally made with bourbon whisky, the Gin Old Fashion swaps out the whisky for gin. We recommend using a barrel-aged gin like Chemist Barrel Rested Gin in this recipe, its complex juniper, rose, oak, caramel and vanilla notes work so well with the spice of the bitters.

50ml barrel-aged gin
1tsp simple syrup
2 dashes of Angostura Aromatic Bitters
Orange peel and cherry, to garnish

Stir the gin, simple syrup and bitters with lots of ice and then strain into a rocks glass full of ice. Enjoy!

5. Gin Sling

This popular style of gin cocktail is refreshing, fizzy and oh-so-versatile. One of its most famed variations is the Singapore Sling, invented by Ngiam Tong Boon at Singapore’s Raffles Hotel in 1915, you can find the recipe for that tropical cocktail recipe here. The recipe below is the quintessential Gin Sling, made with a simple yet tongue-titillating mix of gin, citrus juice, bitters, simple syrup and tonic or soda water. It’s a really refreshing gin and bitters cocktail that’s perfect for summer sipping and is just as delicious at any other time of the year.

60ml gin
30ml lemon juice
20ml simple syrup
2 dashes of Angostura Aromatic Bitters
Tonic water or soda water, to top
Lemon slice, to garnish
Rosemary sprig, to garnish (optional)

Shake the gin, lemon juice, bitters and syrup with lots of ice. Strain into a glass filled with more ice, top with the soda water or tonic water, garnish and serve.