ORINOCO AROMATIC BITTERS
Orinoco Aromatic Bitters hark back to a bygone era but also embrace modern cocktail cuture
Originally produced by the Blemmerg Manufacturing Company in Boston during the late 1800s, Orinoco Aromatic Bitters were the bitters selected to feature throughout George Winter’s book, ‘How to Mix Drinks: The Barkeeper’s Handbook’. In fact it was a full page advert in this aforementioned tome which inspired their creation and subsequent global launch in 2012.
Named after one of the longest rivers in South America which runs through Colombia and predominantly Venezuela, Orinoco Aromatic Bitters hark back to a bygone era but also embrace modern cocktail culture, giving bartenders the opportunity to recreate former classics but also construct their own.
- Quassia bark (Jamaica)
- Dried chamomile flowers (Egypt)
- Dried orange peel (Spain)
- Green cardamom pods (Guatemala)
- Ceylon cinnamon (Sri Lanka)
- Cassia bark (Indonesia)
- Angostura bark (Venezuela)
- Red sandalwood (Gabon)
- Raisins (USA)
Nose: Cinnamon, cola, clove, cacao and hints of coffee on the nose.
Taste: Spicy clove and warm, sweet baking spice flavours continue into bitter orange and cardamom backed up by dried fruit throughout.
Finish: Long bittersweet finish with hints of molasses.
Corn & Oil
- 60ml/2oz Black Seal rum
- 15ml / 0.5oz Falernum
- 3 Dashes Dr. Adam’s Orinoco Aromatic Bitters
- 7.5ml / 0.25oz Fresh lime juice
Pour all ingredients into a rocks glass filled with crushed ice and mix thoroughly. Top with more crushed ice if required and garnish with a wedge of fresh lime
Origin of drink unknown