Bitters with ice cream?

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.