The Angostura Bitters or in Spanish "Amargo de Angostura", was created in what once was the city of Angostura (hence its name) in the Venezuelan Guayana and its creator was a German physician named Johann Gottlieb Benjamin Siegert.

This German doctor to reach Venezuelan territory began experimenting and studying the properties of various local plants and formula originally conceived as a medicine to treat stomach ailments of their patients, due to a cholera epidemic raging in the population of that then. Later this preparation come to bars and kitchens worldwide.

The Angostura bitters made with 25 ingredients indigenous to tropical lands, many of which today are kept secret and include fruits, roots, aromatic seeds, bark and plants among which quinine and tonka beans.

Today Angostura bitters produced in Trinidad and Tobago and is an ingredient in the cocktail known worldwide.

A few drops are enough to give flavor and enhance the flavor of a some cocktails like: "Cuba Libre", "Cuban Mojito" or a "Pisco Sour" mention just some of the classic cocktails, as appropriate to mitigate the heat.