Combine bitters and whiskey with something sweet and just a splash of club soda.
This New Orleans favorite includes rye whiskey or Cognac, sugar, Peychaud’s bitters and a rinse of absinthe -- don't forget the citrus twist garnish! -- for a blood orange-red cocktail to die for.
Bad and boozy: Mix up rye whiskey, sweet vermouth and Angostura bitters.
You don't have to be the cast of "Crazy Rich Asians" to make this one: Use gin, Cointreau, pineapple juice, grenadine, lime juice, Bénédictine and, of course, Angostura bitters!
Top your pisco (brandy) and Angostura bitters with lime juice, simple syrup and egg whites to make this classic, yet high-end, cocktail.
Cousin to the Manhattan, this drink uses a different type of bitters -- Picon -- instead of any old variety. Combine with Canadian whiskey, vermouth and Maraschino liqueur (plus a cherry), find a spot in DUMBO and sip away.
As easy as it sounds: Champagne, sugar, Angostura bitters, brandy and a cute little Maraschino cherry.
Bermuda's too far to go for this one -- make it yourself! All you need is rum, a fruit juice, Angostura Bitters and falernum, a Caribbean liqueur.