An ANGOSTURA Toast to the Season!
This Dry January—ANGOSTURA® bitters invites our Chilled Ambassadors to create festive drinks crafted with ANGOSTURA aromatic, orange, or cocoa bitters.
As part of the ANGOSTURA + Chilled Ambassadors Gifting Program wrap up, bartenders across the country crafted spirit-free cocktails that deliver richness, balance, and seasonal comfort, powered by the unmistakable depth of ANGOSTURA bitters.
Featured below are four zero-proof creations designed to feel festive, indulgent, and deeply satisfying—no alcohol required. Check out these non-alcoholic cocktails to ring in the New Year!
“A vibrant, jewel-toned spirit-free cocktail blending tart fruit, floral tea, citrus brightness, and warming spice—finished with ginger beer for a lively Dry January sip.” — Robin Kirk
Lady in Red
by Robin Kirk
Ingredients
- 1 1/2 oz pomegranate juice
- 1 1/2 oz hibiscus tea
- 1 1/2 oz fresh orange juice
- 1/2 oz tajín agave
- 2 dashes ANGOSTURA aromatic bitters
- Ginger beer (to top)
Preparation
- Shake all ingredients except ginger beer with ice.
- Strain over fresh ice into a tajín-rimmed highball glass.
- Top with ginger beer.
- Garnish with dehydrated hibiscus and orange slice.
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“A Mexican, non-alcoholic hot chocolate with non-alcoholic mezcal, ANGOSTURA cocoa bitters and spiced whipped cream.” — Geo Thompson
La Sombra Caliente (The Warm Shadow)
by Geo Thompson
Ingredients
- 6 oz whole milk (or oat for a silkier vegan version)
- 2 oz heavy cream
- 1 1/2 oz non-alcoholic mezcal
- 1 1/2 Tbsp Mexican cocoa mix or a blend*
- 1 tsp brown sugar or piloncillo, to taste
- 1 small pinch cinnamon
- 1 tiny pinch cayenne or chili morita (optional but ????)
- 4 dashes ANGOSTURA cocoa bitters
- Spiced whipped cream** (for garnish)
Preparation
- In a small pot over medium heat, combine milk, cream, cocoa* (1 Tbsp unsweetened cocoa powder), 1 Tbsp Mexican chocolate tablet (Taza or Abuelita), shaved or chopped, brown sugar/piloncillo, cinnamon, and optional chili.
- Whisk until smooth and steaming—don’t boil.
- Add the NA mezcal.
- Remove from heat and whisk in mezcal and 4 dashes of ANGOSTURA cocoa bitters.
- Pour the hot chocolate into a warmed mug.
- Top with a generous spiral of spiced whipped cream.
- Garnish with chocolate shavings or cinnamon.
**Spiced Whipped Cream
Ingredients
- 2 oz heavy cream
- 1 tsp powdered sugar
- 1 small pinch cinnamon
- 1 drop vanilla
Preparation
- Hand-whip the heavy cream, sugar, cinnamon, and vanilla until soft peaks form.
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“A festive, bubbly zero-proof spritz featuring peppermint, cocoa, and sparkling holiday cheer.” — Jennifer Yim
Peppermint Mocha Spritz
by Jennifer Yim
Ingredients
- 2 dashes ANGOSTURA cocoa bitters
- 1/2 oz candy cane peppermint syrup*
- 4 1/2 oz non-alcoholic sparkling wine
Preparation
- Build in a stemless flute: add bitters, syrup, then top with NA sparkling wine.
- No ice.
- Garnish with mini candy cane.
*Candy Cane Peppermint Syrup
Ingredients
- .33 cup blended leftover candy canes
- .33 cup caster sugar
- .33 cup filtered water
- 2 pinches salt
Preparation
- Simmer 5 minutes, cool, bottle.
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“A spirit-free reimagining of a Bees Knees–style cocktail, Honey Badger balances bright citrus, botanical complexity, and honeyed richness—lifted by the zesty spice of ANGOSTURA orange bitters.” — Jon Mateer
Honey Badger
by Jon Mateer
Ingredients
- 1 1/2 oz non-alcoholic spiced botanical spirit
- 1 oz non-alcoholic green herbal botanical
- 1 oz non-alcoholic dry bitter aperitif
- 1 oz fresh lemon juice
- 1 oz honey syrup (1:1)
- 2 dashes ANGOSTURA orange bitters
Preparation
- Shake all ingredients with ice.
- Double strain into a chilled coupe.
- Garnish with dehydrated citrus wheel.
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Source: Mixology News
