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Rosemary Mark

Rosemary Mark

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Bitters with ice cream?

Sweets

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Bitters with ice cream!?  Try it, I think you’ll like it. Just a generous drop or three over vanilla ice cream adds a whole new flavor dimension. Add fresh fruit like juicy peaches, nectarines, mango, pineapple, and papaya for a grown-up’s sundae! No fruit on hand? Judy splash the Angostura. Bitters adds a sophisticated wow over chocolate or coffee ice cream too. Coffee is my favorite!

Curious?  Angostura aromatic bitters was developed in 1824 by German doctor Johann Siegert as a digestive for Venezuelan soldiers. Siegert moved to Trinidad and eventually introduced Angostura to England, where it was so well received in beverages, that it took off like wildfire. Still produced in Trinidad from tropical herbs and plants, Angostura is widely used throughout the world — mostly in cocktails.
Disclosure:  Yes, I develop recipes for my Angostura client. But I’m not paid to brag about how much I like using it with food. I just can’t help myself.

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Comments

  1. Suzanne Carreiro says

    August 23, 2011 at 11:29 am

    Beautiful photo.

    Reply
    • Rita's Kitchen says

      August 23, 2011 at 12:23 pm

      Thanks, Suzanne. Hope it entices folks to try Angostura with ice cream.

      Reply
  2. Jennie Schacht says

    August 23, 2011 at 3:40 pm

    Love this idea — I will definitely try it!

    Reply
    • Rita's Kitchen says

      August 24, 2011 at 12:15 pm

      Please let me know when you try it, Jennie. I’d like to hear what you think.

      Reply
  3. Kristian Campana says

    August 24, 2011 at 10:20 am

    That sounds so interesting! I may even try a little Campari!

    Reply
    • Rita's Kitchen says

      August 24, 2011 at 12:14 pm

      So, Angostura and Campari? An ice cream cocktail!

      Reply

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