Ely Cohn

8.9

Welch’s grape juice. Splash of Topo. Angostura bitters. That’s this. — 5 years ago

Chris Grimm

9.2

DECANT. Extremely fragrant with heavy notes of cinnamon & to a lesser extent, Angostura bitters. Was good right out of the gate, but transformed so much with time in the glass. — 6 years ago

Peter van den Besselaar

9.2

Velvety nightcap, really nice — 7 years ago

Yuriy Roman

9.3

Velvety delight — 8 years ago

with Mircea

Daniel Martinez Cardenas

9.1

My first Pelaverga ever(no pun intended), fortunately it doesn't taste like one. But it grows on you, lol. About the wine it tastes like a Barolo, with juicy Maraschino cherries, currants and a smidge of spicy Angostura bitters. From hitimewine.net — 8 years ago

Тамара Еланина

9.7

Приятный. Мягкий. Подкрашен карамелью. Легкий — 9 years ago

Jonas Johansson

9.5

So good with a dash of angostura and sunshine in the evening — 5 years ago

Theo Shu

9.3

Smells like walking on a rocky beach in Ireland. Nice salinity gives way to a faint angostura spiciness. Fucking great. — 6 years ago

KA

9.4

Another amazing expression of a well made rum — 7 years ago

Devin Bostick

9.0

Reduced Barolo with angostura bitter taste — 8 years ago

Matt Sterr

9.3

Bitter and w/real angostura bark. Macerated with cherries 🍒. Super dry and well spiced. Digestif. — 8 years ago

Rodrigo Duarte

9.0

Vinho potente e com aromas complexos de frutas maduras. Frutado também no paladar com excelente persistência/retrogosto. — 9 years ago

Nico J. Snyman

9.2

Soooo much cinnamon stick, with an extremely high toned beautiful burn on the finish... Great stuff... — 9 years ago

Andrew Schirmer

8.9

Off-dry, great aperitif. A favorite with a dash of angostura & citrus peel. — 5 years ago

with Alsu

Scott Heil

9.5

Strong and Smokey. Sipping while reading Artemis by Andy Weir — 7 years ago

Hector Escaton

9.5

With Bulleit rye, Angostura bitters, and a Luxardo cherry, my favorite cocktail. — 8 years ago

Harold Duverge

10

One of the best rums I have tasted. 15 years sweet bouquet. Dried fruit, oak, woody. — 8 years ago

Lawrence Asrikin

9.4

Spicy and floral vermouth. It adds such an amazing level of complexity to any cocktail you make. It's not as sweet as your typical sweet vermouth. I ditched my beloved Carpano after I tried this.

Try it the next time you make a Manhattan:
- 2 oz of rye (best with medium bodied rye such as Templeton or Whistle Pig)
- 0.5 oz of Interrobang Vermouth
- 2 dashes of Angostura Bitters
- Luxardo cherries — 8 years ago

Ethan Fries

10

Every bar & kitchen must have this — 9 years ago

Saman Hosseini

Writer Maison Abattoir

9.0

The Laphroaig of rum. Distilled only from pot stills and naturally fermented from native yeasts. The result is a high-ester rum of unparalleled complexity, and an authentic rendition of 19th century Jamaican rum. The flavors are assertive and work well in tandem with dark Jamaican rum in cocktails. Perhaps best appreciated with lemon juice, Demerara syrup, angostura bitters, over ice. — 9 years ago