For Mother’s Day, I made my mom a cake which ended up with cola-flavored frosting. I’ve used bitters in the past to color icing a delicate pink and try to get a pointed herbal flavor. This time I added too much, and the frosting ended up tasting like cola.
To achieve the same effect, add a liberal dash of bitters to a simple melted butter/confectioners sugar/heavy cream mix. I also use ground cardamom and almond extract, but this time, their flavors were rather overshadowed. To make an easy topping for the frosting, I sprinkled toasted almond slivers and shaved coconut.
The history of Angostura Bitters starts with a German doctor, Johann Siegert, and stays with his family for the nearly two hundred years of its existence. Seeking adventure in Venezuela, Siegert joined with Simón Bolívar and was appointed Surgeon General of Angostura. Being back in the day when people thought alcoholic panaceas could be legitimate, Siegert’s proved tasty enough to be commercially produced.