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shake juice and simple syrup with ice
strain into a Collins glass over ice
layer bitters over top sour mixture
top with soda water
garnish with a lemon peel
Bitters have been an ingredient in cocktails since the birth of the art form. Some would say that a cocktail is not truly a cocktail without bitters. Even so, it is rare to find a cocktail that utilizes more than a dash or two. Not so with the Aromatic Collins. A lover of bitters, Jamie Boudreau uses an entire ounce of Angostura Bitters in this creation.
Recipe for the Aromatic Collins
1 oz fresh lemon juice
1 oz simple syrup
1 oz aromatic bitters
soda water
Instructions
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Jamie Boudreau
From simple garnishes to the most complex molecular mixology, Jamie Boudreau takes you through tips and techniques that are paramount to today's bartender.
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6 Comments
I’ve actually been fantasizing about this cocktail for a couple of days now. I mean literally daydreaming. I called it an Angostura Fizz though.. and my head-creation used lime instead of lemon, because.. well, I prefer lime.
And NOW I understand why you have Angostura bitters in speed pouring bottles at Canon. >:D
Okay. I’ll have to give this one a spin. I’ve been stuck on the old fashioned for two weeks now. (Although I REALLY want to attempt The Machine Head.)
Jaime! The new bar looks amazing, congratulations!
Jamie,
Where can I get 750ml bottles of Angostura?
Cheers,
Blair
http://goodspiritsnews.com
Since they are label-less I’ll assume the botttles were refilled on-site from either 12oz dasher bottles, or some sort of bulk packaging available to bars.
I made this drink and tried it….to each his own.