Peter Camarero, Author at The Restaurant Manifesto

Angostura: The King Of Bitters

Take a poll of modern mixologists asking the few essential ingredients a bar cannot live without and you’ll likely find Angostura Bitters at the top of most lists. Despite evolving trends in cocktail culture, Angostura has endured and its production methods—almost 200 years later—have remained faithful to the original. The diminutive bottle with the oversized paper label is ubiquitous in every serious cocktail bar and every amateur’s stash at home… but what is it?

The recipe for Angostura Bitters was developed by a German Doctor, Johann Siegert, who was a Surgeon General in Simon Bolivar’s army in Venezuela. He created his tincture, “Dr. Siegert’s Aromatic Bitters”, to treat soldiers with upset stomachs. Siegert originally produced the tonic for sale in 1824 in the town of Angostura where he was based in Venezuela, now known as Ciudad Bolivar. In 1875, commercial production of Angostura Bitters moved to a plant in Port of Spain, Trinidad not long after Dr. Siegert passed away. It continues there today.

Why does that label hang over the edge like that?

So, why doesn’t the label fit right? When Dr. Siegert’s two sons took over the production of their father’s bitters they decided to enter them into a competition. One brother was responsible for designing the bottle and the other would be responsible for designing the label. Without consulting each other, the labels and bottles produced were ill-fitting and did not adhere properly. By the time they realized the mistake, it was too late. Though they lost in the competition, a judge suggested that the awkward label could make the product more memorable and a useful tool for marketing.

The ingredients that make up Angostura are closely guarded. There are only five people at the plant, called “manufacturers”, who are responsible for preparing the secret ingredients that go into Angostura production. Many of the ingredients are flown in from England. It is bottled at 44.7% alcohol by volume diluted with water, brown sugar, and caramel coloring.

Popular classic cocktails that traditionally contain Angostura are The Old Fashioned (whiskey, bitters, muddled orange, and sugar), The Manhattan (rye, sweet vermouth, and bitters), and The Pisco Sour (topped with a few swirled dashes of Angostura). Though there are many new upstart brands of bitters emerging with boutique ingredients and flavor combinations, Angostura continues to be the most popular brand of bitters in the world. It’s impossible to imagine any bar without it.

How To Properly Return Food In A Restaurant

“How is everything?” the waiter asks you three bites into your over-cooked pork chop. You choose courtesy over honesty, muster a phony smile and continue eating. You’re disappointed in your meal and the staff thinks you’re happy.

Sending food back in a restaurant is considered gauche but it’s not nearly as obnoxious to waitstaff as people think. Most servers are more irritated by passive-agressive guests who hide their dissatisfaction than those who are forthcoming about it.

Knowing how to properly send food back in a restaurant is a gentle tango. Here are some guidelines that will help make the transaction go more smoothly:

Avoid using language that lays blame on the kitchen or the server:

“Is this supposed to be burnt like this?”

“I wanted it Medium. This is totally raw.”

“I thought you said the sauce was going to be on the side?”

Avoid making broad statements or speaking in hyperbole:

“This is waaaaaay too salty!”

“This is so spicy it’s LITERALLY burning my mouth.”

“Would you eat this??”

Never suggest to the server that he try your food or that the chef taste it to confirm what you perceive to be wrong. We are professionals, you are not. Offering us your half-eaten food is a sure-fire way to send the negotiation into a tailspin.

Try to communicate to the server in simple language what is wrong and what you’d like instead. Be as specific as possible. Ideally, phrase your concerns in question form. Making statements can sound presumptuous and will likely be misinterpreted. Don’t forget that the server is the only advocate for your needs in the kitchen, so it’s unwise to sour this relationship if you want results.

Here are a few examples of more productive ways of returning food:

“I’m sorry but this dish isn’t what I expected. Would it be possible to order something else?”

“Do you think they could cook this a little longer? The middle is too rare for me.”

“Would it take long to make another salad? I’m sorry… this one has too much dressing for my taste.”

No one who works in a restaurant ever wants you to be disappointed with your food. It makes our lives much easier when you’re satisfied. As servers, though, we have no control over the quality of what comes out of the kitchen. Miscommunications will sometimes result in your food coming out incorrectly, but don’t make assumptions. If something is wrong with your food, the staff can’t correct it unless you speak up. It’s inconvenient, we know, but at the end of the day it’s just food and it’s not the end of the world if something is wrong with it.