Angostura Bitters Summer Spritz Campaign

It’s summer, and that means it’s Spritz time and Angostura Bitters is embracing this with its exciting new Summer Spritz campaign.

As part of its Secret Sips series Angostura wanted to help support some of our country’s fantastic bars make the most of the summer, after the disaster that was the previous 18 months, and get as much money in the tills as possible. The partner bars will be benefiting from Angostura Bitters’ integrated PR, social media and influencer campaign to support the collaborations and drive customers through the doors. Each bar will also be visited by Bar Chick who will be doing a piece on the venues and their creations, to feature on the website and social media channels to once again help guide punters to the bar.

Uno Mas’ Patio Pounder

Speaking on the campaign, Claire Arnott, Angostura Bitters Head of UK Marketing said, “After more than a year of unprecedented times, it’s so encouraging to see the UK get back on its feet. While we celebrate with the nation, we also wanted to show our support to the bar industry as they open their doors once more. We’re so pleased to be partnering with some fantastic independent bars to welcome guests back with some amazing Angostura Bitters inspired Summer Spritz menus.”

The bars have been picked from across the country and the first three involved are The Pineapple Club in Birmingham, Uno Mas in Edinburgh and Bar Liber in London. All are owned and run by local industry legends, Samuel Boulton in Birmingham, Sian Buchan and John Mclellan in Edinburgh and Stuart Hudson in London.

Each bar has curated a series of Summer Spritz serves (including at least one no/low option) containing Angostura Bitters or Angostura Orange Bitters. They look and sound delicious and we are looking forward to getting out and about and trying them in the next couple of weeks.

No doubt many of you will have already been sampling them but for those not lucky enough to live near one of these fantastic venues, below are their specs and some pretty pictures for you to have a look at and maybe recreate from afar. Two more bars will be joining the Angostura Bitters Summer Spritz campaign soon and we will bring you details when they are up and running.

The Pineapple Club – Unit 16 Great Western Arcade, Birmingham B2 5HU

Grandma’s Peach Tea
30 ml Rinquinquin
15 ml Angostura Amaro
5 ml lemon juice
4 dashes Angostura Orange bitters
Top elderflower tonic (50 ml)

Roses Are Red?

Roses Are Red?
20 ml Blueberry Koskenkorva vodka
10 ml Lanique
15 ml jasmin syrup
10 ml lemon juice
4 dashes Angostura Orange bitters
Top lemonade

How Low Can You Go?
10 ml Merlet Strawberry
10 ml Banane du Bresil
5 ml lemon juice
3 dashes Angostura Bitters
Top lemonade

Uno Mas – 4 Picardy Pl, Edinburgh EH1 3JT

Patio Pounder
35ml Cointreau
70ml Sauvignon Blanc
3 dashes Angostura Orange Bitters
Top with soda
Garnish: Mint sprig & orange twist

I Like It, I Love It

I like it, I love it
50ml Malbec Rose
30ml Yellow Chartreuse
2 dashes Angostura Orange Bitters
1 dashes Angostura Bitters
Top with Ting
Garnish: Grapefruit wedge & basil leaf

First in Flight
20ml gin
15ml maraschino
10ml amontillado sherry
2 dashes Angostura Orange Bitters
1 dash Angostura Bitters
Top with Savanna Cider
Garnish: Rosemary & orange slice

Bar Liber – 274B St Paul’s Rd, London N1 2LJ

Pineapple, Lime & Bitters
3 dashes of Angostura Bitters
20ml pineapple syrup
15ml fresh lime juice
Top with dry ginger ale
Build into a highball glass. Fill with cubed ice. Garnish with a pineapple leaf and lime wedge. Serve with a smile

Pineapple, Lime & Bitters

Strawberry Fields (picture at top of story)
3 dashes of Angostura Bitters
20ml strawberry syrup
10ml fresh lemon juice
25ml Lillet Rose Vermouth
75ml Wines of Anarchy Pet Nat
Build into a wine glass. Fill with cubed ice. Garnish with a strawberry and lemon slice. Serve with a smile

Orange Moon
20ml Angostura Orange Bitters
100ml Not Your Grandma’s Rose
15ml sugar syrup
10ml fresh lemon Juice
Charge with Malt Coast Saison Table Beer
Build into a highball glass. Fill with cubed ice. Garnish with a raspberry and orange slice. Serve with a smile