dash_cocktail

Agnostura Bitters Cocktail Recipes - 3 Tasty Drinks

We've all heard of Angostura—the world's best-known bitters that come in that funky bottle with the oversized white wrapper.

But what is Angostura, really? If you taste it on its own, you'll find all sorts of warm spice notes—cinnamon, allspice, definitely clove—with a strong bitter, bark-y backbone. Most drinks benefit from just a dash, given that the flavors of Angostura are so densely packed. Do a shot of it, and it tastes awesome for a second and then parches your mouth dry, it's so intense. But when properly mixed, some drinks can be delicious with a ton of Angostura—not just the dash-or-two you're accustomed to. (The vivid red color is definitely a bonus.)

Easy: Ango and Soda

The bartenders call it “Ango” so we will too. Here's the best way to get to know it: splash a ton in a glass of soda water. Its interesting bitter-spicy flavors all come out, and while Ango is as high-proof as any spirit (in fact higher than most, at around 45%), it's so concentrated that just a little bit can satisfy. While this drink isn't technically non-alcoholic, it's so low-proof that it's a great still-tastes-like-a-cocktail option to sub in between, say, your third and fourth "real" drinks. Tastes like a cocktail but won't get you smashed like one.

Instructions: In a tall glass with ice, pour 1/4 ounce of Angostura (that's 20 dashes, should you prefer to dash) and then 5 ounces soda. (It'll foam up into a pretty aggressive head, so watch out.) Garnish with a lemon wedge.

NOTE: If you squeeze the lemon in, it'll kill some of that head.

Intermediate: Angostura Sour

The classic Angostura bitters cocktail. To make it, you've got to take the dropper off the bottle—it'd take a long time to dash out an ounce and a half. Because the Angostura is so dry, you need a pretty decent amount of sugar to balance it out. We find this one also doubles as a hangover remedy.

Instructions: In a cocktail shaker without ice, combine 1 1/2 ounces Angostura bitters (yes, that much, really), 1/2 ounce lemon juice, 1/2 ounce lime juice, and 3/4 ounce simple syrup (equal parts sugar and hot water). Add one egg white. Shake all that up hard without ice—this is called a "dry shake"—and then add ice and shake again (the "wet shake”). Strain into a cocktail glass without ice. Garnish with brandied cherries and an orange wedge.

Advanced: West Indian Old Fashioned

Here, we're taking Caribbean rum, pairing it with Caribbean bitters and Caribbean sugar. Nothing has an affinity for Angostura like rum, and a teeny bit of Angostura Orange—available just about anywhere you can find Ango original— brightens the whole thing up.

Instructions: In a mixing glass with ice, combine 1 ounce Jamaican rum (we use Appleton Estate Reserve 12-year), 1 ounce of Ango, 1/2 ounce demerara syrup (equal part raw sugar dissolved in hot water), and 1/4 ounce Angostura orange. Stir that all up until well-chilled and then strain into a glass with fresh ice. Garnish with an orange wedge.

Splash and Dash Whiskey Cocktails

Our summertime research led us down an interesting path when we were looking for a simple cocktail, the type of cocktail we like to call a “splash and a dash” drink that requires no more than a featured spirit plus a dash of something here and a splash of something there. Lorna “Lola” Dunsworth, owner of Lola’s in West Hollywood, first introduced us to this methodology when she as still tending bar in Vancouver back in the mid-1990s. Naturally, we dug back a bit further and discovered a full round of drinks made in this fashion, using Irish whiskey as the featured spirit. These are the sorts of cocktails that work perfectly on a Friday or Saturday night when the crowd is four-to-five deep and everyone is clamouring for something new and different. They also work when spur-of-the-moment guests arrive and it’s up to you to come up with a round that get the party going and make you look like a stellar host.

The first is a special favourite of ours that’s gleaned from the pages of William J Tarling’s 1937 work Café Royal Cocktail Book. Simply called Irish Cocktail, this recipe embodies romance even though it only takes a few dashes of things that every good bartender has behind the bar.

Brainstorm and Everybody's Irish

A few years before Tarling published 1,000 copies of his masterwork, veteran London barman Robert de Fleury published a manual in 1934 with the simple title 1700 Drinks for the Man Behind the Bar. It seems that London bartenders during the 1920s through 1930s found the splash-and-a-dash theory an efficient way to conjure up new creations for the Bright Young People who frequented the city’s bars and clubs in the day. The Brainstorm Cocktail and Everybody’s Irish Cocktail speak for themselves with their simplicity, offering an herbaceous nose and a balanced palate that doesn’t mask the Irish whiskey within.

Not to be left out, of course, is the work of the American ex-pat who turned the American bar at the Savoy Hotel into an international destination for cocktails during London’s first cocktail heydays. Harry Craddock’s 1930 work The Savoy Cocktail Book also documented a few “splash and dash” variations with a slight twist. Harry balanced his Irish Whiskey with French dry vermouth before adding dashes to his mixes in both his Blackthorn No. 1 Cocktail and Shamrock Cocktail.

From smoke that billows over booze to flavorful foams that o.

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Cocktail Conundrums: How Much Is Actually In a Dash?

Like any cocktail enthusiast worth her margarita's salt, I know the difference bitters make in drinks. In fact, my home bar is stocked with 14 different varieties, including a citrus trio I made myself.

Despite my ardor for the botanical-laced infusions, I've often wondered if I'm measuring them correctly into my cocktails, because, what the heck is a dash, anyway?

How Much Is In a Dash? A Home Experiment

To figure this out, I set up a very scientific experiment in my kitchen. I made a batch of bourbon Old-Fashioneds, and I measured out each dash, using measuring spoons. Every dash I measured came out between 1/8 teaspoon and 1/4 teaspoon, sometimes coming closer to one or the other, but not varying greatly. And the Old-Fashioneds each tasted pretty much the same, no matter the exact dash.

What's In a Dash? The Expert Perspective

While my scientific experiment proved thirst-quenching, it didn't seem precise. Seeking more knowledge, I turned to two of my favourite experts behind the bar, Trevor Schneider, Reyka Vodka's U.S. brand ambassador, and Elliot "The Major" Ball, co-founder of London's hot new drinking establishment, The Cocktail Trading Company's The Development Bar & Table.

"The original cocktail manuals are full of strange, volumetric descriptions from ponies to wineglasses, but the dash is arguably the least precise of them all," Elliot told me, adding that a dash can vary from one bartender to the next.

It's like shaking a bottle of ketchup. "You have a bottle with a single, narrow opening, which acts both as where the air goes in and the liquid comes out," he continued. "Granted, bitters flow faster than ketchup, but there is just one hole so only so much can come out with a single shake."

The variations, Trevor pointed out, can be explained through a combination of physics and chemistry, depending on the amounts of liquid versus air in the bottles, the amount of thrust from the bartenders, and even the angle of the bottle during the shaking. Still, the most accurate measurement of a dash in the industry is "a little less than one milliliter," he relayed.

Measured out in drops, using a precise, milliliter-dropper like the ones used to dispense medicine, a dash is about 10 single drops. Measured out in teaspoons, a dash would be 1/5 teaspoon, or as I discovered in my kitchen, between 1/8th teaspoon and 1/4 teaspoon.

What If Your Dash Is Not Their Dash?

So long as you don't add 20 dashes when only one or two would suffice, you probably won't ruin your drink. "It's a measurement for which it is deemed acceptable to be a little bit casual," Elliot told me. "Dashes are typically small volumes so that even at the peak of inconsistency, their flavors are not so powerful that the difference in the drink is enormous."

If you're not sure if you're adding enough or adding too much bitters to your cocktail, start with a single dash, then taste as you go. "You can always add more, adjust up, but like a haircut, you can't adjust down," said Trevor.

As someone who wears her hair long, I found that to be quite sound advice indeed.

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A Dash of Cocktails Past

Thanks to the efforts of deeply committed cocktail revivalists, many ingredients called for in vintage recipes have been brought back from the brink. Few have labored as mightily on behalf of antique cocktails and their all-but-obsolete ingredients as Erik Ellestad, a San Francisco-based cocktail expert and former bartender who spent years working through every recipe in the classic ‘‘Savoy Cocktail Book’’ for his recently retired blog, Savoy Stomp, and Ted Haigh, the author of the delightful book ‘‘Vintage Spirits and Forgotten Cocktails.’’ The first edition of Haigh’s book, published in 2004, included an appendix with an R.I.P. list of impossible-to-get ingredients. By the time a revised version of the book came out in 2009, hardly anything remained on the list: Such 19th- and early-​20th-century stalwarts as Boker’s Bitters, Swedish punsch and pimento dram had all found new life.

I share with Ellestad and Haigh an unabashed enthusiasm for that last curious substance: pimento dram, a West Indian liqueur that has since also become known as allspice dram, to make it clear that the pimento in question is not to be confused with the stuff one might find in the middle of a canned olive. This pimento is allspice, which comes from the dried berry of the Pimenta dioica tree. It is suggestive of nutmeg and cinnamon and cloves all at once, hence its name. You know how the softest dusting of freshly grated nutmeg over all kinds of foods — say, roasted root vegetables or a potato gratin — seems to wake up an entire dish and make its other ingredients taste most fully like themselves? A little allspice dram does much the same to a cocktail. ‘‘I’ve yet to find any recipe it isn’t good in,’’ Haigh says. ‘‘Put it in a bloody mary, a navy grog, a martini, a Ramos fizz, a screwdriver, an old-fashioned or a white Russian, and the result always tastes good.’’ I sometimes use it to perk up a brandy Alexander, and Ellestad extols its versatility, too: ‘‘Around the holidays, it’s great in punch and toddies,’’ he says. ‘‘In the summer, it lends an island note to exotic rum drinks.’’

The Lion’s Tail is a classic cocktail that shows off allspice dram and frequently deploys another ingredient once relegated to the dustbin of drink history: gomme syrup. A simple syrup to which a small amount of gum arabic — dried sap from the acacia tree — has been added, gomme syrup once featured regularly in cocktails before virtually disappearing. Ellestad’s hunch is that the stuff became popular when sugar cost more than gum arabic — but now it costs much less. ‘‘I wouldn’t go out of my way to keep it on hand,’’ Ellestad says, conceding that it can make a difference in liquor-heavy cocktails, like old-fashioneds and Sazeracs. Unlike allspice, gomme syrup affects texture more than flavor. A drink made with gomme syrup will be, in Haigh’s words, ‘‘more velvety, rounder, more luscious, richer.’’ Even more reasons to revisit the past.

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How to Use Angostura Bitters—Beyond the Dash

Five recipes that double-down on the classic seasoner.

Think of Angostura bitters as the “pinch of salt” of the drinks world: a quintessential ingredient used to tie together flavors in a cocktail, it’s used almost exclusively in small doses—and rarely as the main event.

But that doesn’t necessarily need to be the case. When used as more than just a seasoner, Angostura can transform existing formulas like the gimlet, the colada and the sour into something new entirely.

This line of thinking began back when Giu seppe Gonz á lez first created the Trinidad Sour, which calls on a full ounce-and-a-half of Angostura. Since then, a number of bartenders have followed suit, like Kirk Estopinal, whose straightforward Angostura Sour takes the formula to its logical extreme. Excluding a secondary spirit altogether, Estopinal relies solely on the citrus-sugar-egg-white backbone to smooth out the aromatics of the bitters.

Not everyone does away with a base spirit, though many do tend to dial it back when calling on an ounce (or more) of Angostura. Like Estopinal, Austin Hartman of Brooklyn’s Montana’s Trail House works off of a sour template in his Trail House Sour, but he incorporates half an ounce of bourbon alongside Angostura syrup (a blend of citrus, spices and bitters) and walnut liqueur . Similarly, Zac Overman, who created the Angostura Colada for Fort Defiance’s weekly tiki night, includes a half-ounce of overproof rum in his riff on the Piña Colada.

Then there are those drinks that offer the standard measure of base spirit and simply bolster it with a hefty, unorthodox dose of bitters. Josie Packard’s ode to the Trinidad Sour, the mezcal-driven Johann Goes to Mexico , sees an impressive half-ounce of Angostura added to a mezcal base, while Don Lee stirs exactly 14 dashes of Angostura into his gin-based Sawyer—an aromatic, bitters-soaked twist on the Gimlet.

Subtle, these drinks are not. But there’s no denying that they’re proof Angostura can go far beyond the dash.

Five Drinks That Go Heavy on the Ango

Johann Goes to Mexico: A mezcal-based ode to the Trinidad Sour. [Recipe.]

Trail House Sour: Bourbon meets Ango syrup. [Recipe.]

Sawyer: Don Lee's bitters-soaked twist on the Gimlet. [Recipe.]

Angostura Colada: An Angostura base with a tiki twist. [Recipe.]

Angostura Sour: A cocktail whose sum is greater than its parts. [Recipe.]

Bartending/Glossary/Table of measures and conversions

Measurement is among the most important tasks in bar-tending and due to the diverse systems of measurement around the world perhaps the most confusing for a project such as ours. This page lists common liquid measurements in terms of fluid ounces and their metric equivalents.

Dash and fill Edit

Some recipes call for a small amount or "dash" to taste. A dash can be loosely defined as 1/6 teaspoon or about 1 mL, essentially the smallest amount one is able to pour from a dasher (a device which fits in the mouth of a bottle to slow the flow of liquid) or dasher bottle (a bottle equipped with such a device).

When instructed to 'fill' with a given spirit or mixer it is presumed that you are working in a glass of the given size and should, after adding the cocktail's other ingredients, 'top off' or fill the glass as instructed. If your recipe lists no specific glassware it may assume a standard highball glass of eight to ten ounces.

Know your cocktail dash from your splash: Cocktail measurements made easy with THE ICE CO˚

Like many, The Ice Co˚ finds that cocktail recipes come in different formats, often using different cocktail measurements. And as much as many cocktails are down to personal taste, some require more accurate measurements. And as we are not all professional mixologists – the difference between a jigger and a mixer is like the difference between a shovel and a spade. However, it is worth knowing because afterall, you wouldn’t dig a hole with a spade!

Confused? Thought so. (Hint: Shovels are better for digging and moving soil, spades are better for loosening and levelling soil) But anyway, back to cocktails!

Here’s our guide to cocktail measurements for the amateur mixologist!

A jigger is a bartending tool used to measure liqueur or spirit to go in a cocktail. It is similar to a shot glass but it is double sided in an hourglass shape, with different measures on each end.

A jigger is originally a size of measure and therefore could be used as a universal measurement worldwide. Now, a UK jigger is 25ml on the small side and 50ml on the large side. The American version is in ounces, and works out at a similar size to the UK measures therefore recipes with ‘jigger’ measurements can still be used worldwide.

2. Don’t let shots be deceiving

No, seeing ‘1 shot of Vodka’ in a recipe does not mean you down that shot there and then! It means it is added with the other ingredients into the mixture!

A shot glass is a common tool for measuring ingredients, usually spirits, to go into a cocktail. But be aware with shot glasses that there are many now available that are not a standard measurement.

However, the majority of the time they are either a small measure at 25ml or a large measure at 50ml.

Make sure when using a shot glass that you know if it is a small or large measure – 1 shot of vodka will usually mean a small shot glass.

3. A dash of this and a splash of that.

We mentioned earlier that many cocktails are made to personal taste rather than to exact measurements, and this is where ‘dash’ and ‘splash’ really come to shine!

In official cocktail terms a ‘dash’ would refer to a very small amount such as a bottle cap full and less. A very quick flick of the wrist should usually throw in just the right amount of dash that you need!

Splash on the other hand is a much looser term – really giving you free reign to pour a good glug of the ingredient into the mix. This is used much more commonly in recipes that are flavoured to personal preference, as the size of your splash will differ on if you like the flavour or not.

But remember, when it comes to splash and dash – they are called these non-specific, un measured terms purely for that reason: Because they are unmeasured and non-specific, allowing for personal experimentation and taste to take charge.

As long as we keep in mind, dash is less and splash is more!

4. 1 part this, 2 parts that, and top up with Orange Juice

What’s a part?! Do not let this confuse you. It is a way of trying to simplify measurements so that the recipes can be used worldwide with whatever measuring equipment is at hand.

So 1 part could equal 1 shot, 1 jigger, 1 splash (just to confuse you!!) and 2 parts would be 2 shots, 2 jiggers etc – you really can use anything to measure like this, as long as it is consistent.

5. That recipe looks so good, but it’s in ounces and I only have a jigger!

You can still use this recipe, just try to translate it into measurements you know, but keep it in proportion. For example:

1 ½ ounces Rum = 1 ½ Parts Rum

3 ounces Ginger Beer = 3 Parts Ginger Beer

Dash of Lime Juice = Dash of Lime Juice

And this means, use 1 ½ measures of whatever measuring tool you have, be it a jigger, shot glass, bucket etc! and if it’s done in proportion the drink should be the same.

6. That cocktail is so good, I want a whole punch bowl of it!

And you can, all you need to do is increase all measurements PROPORTIONALLY!

It is easy to think that when making a punch bowl just throw all the ingredients into a bowl as ‘guesstimate’ measures! However, we don’t recommend this – you don’t want a fowl tasting punch bowl, or alternatively a punch bowl that is so strong everyone has to leave your party early because it just ‘hit them’!

Make the punch bowl by simply multiplying everything in the recipe by 5 or 10 depending on how much you would like. Or instead of 1 shot of Vodka, use 1 mug of Vodka – but increase all measurements the same!

A top up is again, down to personal preference. When making a drink in a tall glass, then top up usually means fill to the top. However, if you like your drinks a little stronger then dont top up so much. Again, this term is giving free reign to the cocktail maker.

So there’s our guide to cocktail measures.

But the most important thing is to not let them phase you. At the end of the day, the top 10 mixologists in the world could all make a Mojito and guaranteed they would all taste different. So use recipes as guidance, but tweek them to suit your taste!

For hundreds of easy to follow cocktails recipes, why not download our FREE Cocktail Bar App. Impress friends with recipe knowledge and show off your mixology skills. You’ll never be too far from a recipe with this handy app on your phone!

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Three Dots and a Dash cocktail.

Photo By Kathryn Drury Wagner

Cocktail recipe: Three Dots and a Dash from Waikiki's Splash Bar

By Kathryn Drury Wagner May 11, 2017

Ahhh. Lounging poolside while sipping a tropical cocktail. That’s pretty much the quintessential vacation moment of bliss, and it’s been true for generations of relaxation-seekers. At the Sheraton Princess Kaiulani, for example, one of the Starwood Hotel & Resorts in Hawaii, drinks have been flowing since the hotel originally opened, back on King Kamehameha Day, June 11, in 1955.

While many styles have changed in the ensuing 60-plus years—few are yearning for a return of floral rubber swim caps, I bet—cocktail aficionados are grateful that tiki drinks are still in fashion in Hawaii. If anything, these drinks are more popular than ever, but today’s mixologists are taking classic recipes and giving them their own spin. To wit, there’s an alluring rum concoction called Three Dots and a Dash.

According to Jesse Suderman, Splash Bar Manager at the Sheraton Princess Kaiulani, “Three Dots and a Dash is a cocktail made popular in the 1940s and was created by Donn Beach, of Don the Beachcomber.” Donn Beach, born Ernest Raymond Beaumont Gantt, was a Southern California transplant who moved to Honolulu and a key figure in the tiki-bar craze that swept over midcentury culture faster than a lava flow drink goes down. Gantt/Beach, it’s important to note, was also a World War II veteran.

As Suderman explains, “Three dots and a dash is Morse code for the letter V. In the 1940s, the V stood for victory and was often referred to when talking about the victory in World War II. The garnish is the key to the name of this drink as it features a single pick through three cherries (three dots) and a pineapple (dash). The inspiration to add this cocktail to our new Splash Bar menu was to pay homage to Donn Beach, who opened up his famed restaurant, Don The Beachcomber, right next door [to the Sheraton Princess Kaiulani] at the original International Market Place in Waikiki.”

Ready to feel victorious and try your hand at making a Three Dots and a Dash? Here’s the recipe from Suderman.

3 Dots and a Dash Recipe:

½ ounce fresh lime juice

1 ounce fresh orange juice

½ ounce honey syrup (see below)

¼ ounce BG Reynolds Velvet Falernum

¼ ounce St. Elizabeth Allspice Dram

1 ½ ounces Leblon Cachaca

½ ounce Appleton Estate Reserve aged Jamaican Rum

1 dash Angostura bitters

1 1/2 cups honey

1 1/2 cups water

3 maraschino cherries, for serving

1 pineapple chunk, for serving

If, on the other hand, you’d rather just head to the Splash Bar and have a bartender whip up a drink, you’ll be happy to hear that happy hour lingers daily from 11 a.m. to 6 p.m., and there’s live entertainment every night from 8:30 to 10 p.m. A casual American and local menu is also offered, with lunch from 11 a.m. to 5:30 p.m. and dinner from 5:30 to 9:30 p.m.

With the right cocktails and atmosphere, you don’t have to be Donn Beach to know you’ll feel .-. . .-.. .- -..- . -..

That’s Morse code for “Relaxed.”

The Sheraton Princess Kaiulani is located at 120 Kaiulani Ave., Honolulu, Oahu. For more information, call (808) 922-5811 or visit princesskaiulani.com. The direct reservations line is (808) 921-4630 or call toll-free at (800) 325-3535.

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