Bitters Star in This Layered Comforting Cocktail

Though you typically add only a few dashes, bitters make a big difference in a cocktail, adding balance, aroma, and depth. Give Angostura a larger role and discover all its nuances in the Aristocraft, created by Richy Rivera, lead bartender at Presidente Bar Miami.

The drink takes inspiration from the Trinidad Sour, made with a base of Angostura mixed with rye, lemon juice, and orgeat. “Complex, refreshing, and bitter-sweet-sour, The Aristocraft layers the warmth of rye whiskey with the bold spice of Angostura bitters and the tropical sweetness of velvet falernum,” Rivera says. “Fresh lemon juice brightens the profile, while sage syrup adds a soft, herbal depth that lingers on the palate. The result is both invigorating and elegant—silky in texture, aromatic with citrus and sage, and perfectly balanced between sharp, spicy, and subtly sweet.”

The Aristocraft

• 1 oz. Sazerac (or other rye)
• 1 oz. Angostura bitters
• 1 oz. velvet falernum
• 3/4 oz. fresh lemon juice
• 1/2 oz. sage syrup (recipe below)
• lemon peel for garnish

Add all ingredients to a shaker tin. Add ice, then shake vigorously for 10 to 15 seconds. Strain into a chilled coupe. Express lemon peel over top and add as garnish.

Sage Syrup

• 1 teaspoon fresh sage leaves
• 1 1/2 oz. Everclear
• 4 oz. simple syrup

Steep sage leaves in Everclear for 24 hours. Strain into an airtight container. Combine 1/4 oz. of this tincture with 4 oz. simple syrup, stirring well to combine. Keep refrigerated in an airtight container for 2 to 3 weeks.