ANGOSTURA Invitations Chilled to Create Dry January Cocktails

An ANGOSTURA Toast to the Season!

This Dry January—ANGOSTURA® bitters invitations our Chilled Ambassadors to create festive drinks crafted with ANGOSTURA fragrant, orange, or cocoa bitters.

As a part of the ANGOSTURA + Chilled Ambassadors Gifting Program wrap up, bartenders throughout the nation crafted spirit-free cocktails that ship richness, stability, and seasonal consolation, powered by the unmistakable depth of ANGOSTURA bitters.

Featured beneath are 4 zero-proof creations designed to really feel festive, indulgent, and deeply satisfying—no alcohol required. Try these non-alcoholic cocktails to ring within the New 12 months!

“A vibrant, jewel-toned spirit-free cocktail mixing tart fruit, floral tea, citrus brightness, and warming spice—completed with ginger beer for a full of life Dry January sip.”—Robin Kirk

Girl in Crimson

by Robin Kirk

Elements

• 1 1/2 oz pomegranate juice
• 1 1/2 oz hibiscus tea
• 1 1/2 oz contemporary orange juice
• 1/2 oz tajín agave
• 2 dashes ANGOSTURA fragrant bitters
• Ginger beer (to high)

Preparation

1. Shake all elements besides ginger beer with ice.
2. Pressure over contemporary ice right into a tajín-rimmed highball glass.
3. High with ginger beer.
4. Garnish with dehydrated hibiscus and orange slice.

“A Mexican, non-alcoholic sizzling chocolate with non-alcoholic mezcal, ANGOSTURA cocoa bitters and spiced whipped cream.” —Geo Thompson

La Sombra Caliente (The Heat Shadow)

by Geo Thompson

Elements

• 6 oz complete milk (or oat for a silkier vegan model)
• 2 oz heavy cream
• 1 1/2 oz non-alcoholic mezcal
• 1 1/2 Tbsp Mexican cocoa combine or a mix*
• 1 tsp brown sugar or piloncillo, to style

• 1 small pinch cinnamon
• 1 tiny pinch cayenne or chili morita (non-compulsory however 🔥)
• 4 dashes ANGOSTURA cocoa bitters
• Spiced whipped cream** (for garnish)

Preparation

1. In a small pot over medium warmth, mix milk, cream, cocoa* (1 Tbsp unsweetened cocoa powder), 1 Tbsp Mexican chocolate pill (Taza or Abuelita), shaved or chopped, brown sugar/piloncillo, cinnamon, and non-compulsory chili.
2. Whisk till clean and steaming—don’t boil.
3. Add the NA mezcal.
4. Take away from warmth and whisk in mezcal and 4 dashes of ANGOSTURA cocoa bitters.
5. Pour the recent chocolate right into a warmed mug.
6. High with a beneficiant spiral of spiced whipped cream.
7. Garnish with chocolate shavings or cinnamon.

**Spiced Whipped Cream

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Elements

• 2 oz heavy cream
• 1 tsp powdered sugar
• 1 small pinch cinnamon
• 1 drop vanilla

Preparation

1. Hand-whip the heavy cream, sugar, cinnamon, and vanilla till comfortable peaks kind.

“A festive, bubbly zero-proof spritz that includes peppermint, cocoa, and glowing vacation cheer.” —Jennifer Yim

Peppermint Mocha Spritz

by Jennifer Yim

Elements

• 2 dashes ANGOSTURA cocoa bitters
• 1/2 oz sweet cane peppermint syrup*
• 4 1/2 oz non-alcoholic glowing wine

Preparation

1. Construct in a stemless flute: add bitters, syrup, then high with NA glowing wine.
2. No ice.
3. Garnish with mini sweet cane.

*Sweet Cane Peppermint Syrup

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Elements

• .33 cup blended leftover sweet canes
• .33 cup caster sugar
• .33 cup filtered water
• 2 pinches salt

Preparation

1. Simmer 5 minutes, cool, bottle.

“A spirit-free reimagining of a Bees Knees–fashion cocktail, Honey Badger balances vivid citrus, botanical complexity, and honeyed richness—lifted by the zesty spice of ANGOSTURA orange bitters.”—Jon Mateer

Honey Badger

by Jon Mateer

Elements

• 1 1/2 oz non-alcoholic spiced botanical spirit
• 1 oz non-alcoholic inexperienced natural botanical
• 1 oz non-alcoholic dry bitter aperitif
• 1 oz contemporary lemon juice
• 1 oz honey syrup (1:1)
• 2 dashes ANGOSTURA orange bitters

Preparation

1. Shake all elements with ice.
2. Double pressure into a calming coupe.
3. Garnish with dehydrated citrus wheel.