SPIRITS — Angostura wants to demonstrate that its bitters and rums also have their place in the kitchen

Angostura is taking its culinary journey to the table. The Trinidad and Tobago-based brand, known for its aromatic bitters and rums, is launching a food series in Paris. “Our products aren’t just for bars, nor are they reserved for a niche market. They can be used in the culinary world. Bitters are widely used in Caribbean cuisine, but we wanted to explore other avenues,” explains Adrian Niño, the brand’s new ambassador for the French market.

With the team from the distributor Dugas, he therefore worked with bars that have a restaurant, or restaurants that have a bar, to develop a series of ephemeral menus highlighting bitters (aromatic bitters, orange bitters, cocoa bitters) and rums, whose range has recently been revamped, in cocktails and through different dishes.

On September 14th, the event will take place at Ave Pizza Bar (20th arrondissement). Eliott Roule, founder of Ave Pizza Bar, continues to forge partnerships to showcase the wide range of possibilities in food and cocktail pairings, and pizza and aperitifs. On October 1st, the event will continue at the Asian bistronomic restaurant Soé (4th arrondissement).

At French Riviera, bitters and rums make their way onto the plate.

The formula was tested in mid-July at the French Riviera cocktail bar, relaunched in January 2026 in Paris's 11th arrondissement, whose menu is built around Mediterranean flavors. “Working with rum in cooking is quite simple. For bitters, which are quite bitter, it's important to find the right balance,” emphasizes Bastien Lherminier, the head chef.

For starters, the menu features an artichoke cooked with stracciatella cheese and roasted peaches. The fruity and fresh flavor of these ingredients is surprising and gives a boost to a vegetable usually served with vinaigrette. To add a touch of indulgence, an incredible rum caramel was made: light caramel was deglazed with balsamic vinegar, before the addition of rum and a knob of butter for creaminess.

For the main course, a sea bream ceviche was served, accompanied by citrus fruits (orange, lemon, grapefruit) and very expressive pink peppercorns, which enhanced the dish. Rum was added to the orange-lemon vinaigrette for a touch of bitterness. For dessert, bitter cacao was elegantly incorporated into a very soft tiramisu, served in a small glass, with a surprisingly pronounced alcoholic finish.

Cocktails designed to showcase the aromatic range of Angostura

As for the cocktails, “we wanted a refreshing recipe with a revisited cobbler. Angostura rums lend themselves well to the making of a sazerac, which we have also put on the menu, while a cocktail with coffee syrup, three bitters and tonic completes the set,” explains Nicolas, apprentice.

Thus, the Canicule Solution Cobbler is composed of Amaro di Angostura, Angostura Grand Reserve rum (formerly 1919), melon, strawberries, basil, and rosé from Provence. It was conceived “as a revisited sangria, a long summer drink served over crushed ice,” explains Paul Delion, bar manager. Behind its beautiful pink hue, the cocktail is dominated by melon, particularly prominent at the start, while the rum adds body and complexity with its amber notes. The strawberry is more prominent in the finish.

For the Sazerac Vie (Angostura 1919 & Special Reserve 15 Year Old 1787, fig, absinthe, Angostura 200th Anniversary bitters), the rums were infused with fig, while Peychaud's was replaced with a bitter from the guest brand. On the nose, the fig softens the rum's intensity. Notes of quince are also detectable. On the palate, the drink is very long and showcases the alcohol, enhanced by the absinthe.

For its part, the Ptit Café Tonic, combining Angostura's three bitters, a homemade coffee syrup, and tonic water, is a surprising after-dinner cocktail that wakes you up, even in the middle of the evening. "The bitters bring balance, depth, and aromatic complexity," the brand reminds us.

For the second stage of the Food Series, Ave Pizza Bar took center stage on September 14th. Among the dishes offered was a fine selection of pizzetas, including the Disco Inferno: tomatoes, fiordilatte mozzarella, ricotta, nduja (spicy pork sausage) with Angostura bitters, spianata (flat sausage) with Angostura orange, red onion, and basil. We appreciated the sweetness brought by the ricotta, which complemented a decidedly spicy and original combination, supported by a thin crust—the restaurant's signature. A rum caramel also enhanced the delicate homemade panna cotta.

Like the food, Ave Pizza Bar's classic cocktails have also been given a makeover. The Rabarbaro Spritz (Amaro di Angostura, Carpano botanical bitters, white wine, rhubarb, orange bitters) was decidedly bitter, in the style of a Negroni or Americano, with a pronounced orange note. The Raspberry Mojito (Angostura 3-year-old rum, raspberry brandy, chlorophyll, lime), on the other hand, had a nose focused on red berries.

Excessive alcohol consumption is dangerous for your health. Drink in moderation.