Zombie

2 1/2 oz Angostura white rum
1 oz Angostura gold rum
1/2 oz Apricot Brandy
1 oz Pineapple juice
1 oz Lime Juice
1 oz Orange juice
1/2 oz Grenadine Syrup
3 dashes Angostura® aromatic bitters

Method: Shaken
Glassware: Highball

WildFire Shot

½ oz of Forres Park
½ oz of energy drink
1 oz of orange juice.

This is to be served as a shot.

Angostura Pigeon Pea Soup with Clove & Sour Cream

15ml (1 tbsp) vegetable oil
2 onions, sliced
225g (1/2 lb) beef or chicken, cubed and marinated in 15ml (1 tbsp) minced chive and 2 cloves minced garlic
30ml (2 tbsp) fresh thyme
1 medium carrot, scraped and sliced
125g (4 oz) pumpkin, peeled and cubed
450g (1 lb) pigeon peas, fresh or canned
30ml (2 tbsp) Angostura aromatic bitters
125 ml (1/2 cup) tomato sauce
5ml (1 tsp) sugar
1 clove
1 litre (4 cups) chicken stock or water salt and pepper to taste
15ml (1 tbsp) butter
160ml (2/3 cup) sour cream
60ml (1/4 cup) chopped chive

In a large saucepan, heat oil, add onions and saute until tender. Add beef or chicken and stir fry for about 1 minute. Add thyme, carrot and pumpkin and continue to cook for about 5 minutes. Add pigeon peas, Angostura aromatic bitters, tomato sauce, sugar and clove. Cook for 2 minutes more. Pour in stock, add salt and pepper and bring to a boil. Cover and simmer until flavours develop and meat is cooked, about 40 minutes. Add butter and adjust seasonings. Remove from heat and stir in cream. Sprinkle with chopped chive. Serves 4.

Fish Broth

1 medium sized red fish
1 tablespoon vinegar
1 small onion
2 pints water
2 tablespoons butter
1 medium size tomato
1 clove garlic
1 bay leaf
1 sprig thyme
1 lime
2 tablespoons Angostura aromatic bitters

Method: Cut up seasonings and fry lightly in butter or fat - avoid browning. Use a cover if necessary. Clean and add fish, water and salt to taste. Heat to boiling point. Simmer 30-40 minutes till soft.

Black Eyed Pea & Coconut Soup With Angostura Aromatic Bitters

280 (10 oz) of dried black-eyed peas
280 (10 oz) smoked ham, preferably on the bone
1 bay leaf
2 onions chopped
1 clove 5ml (1 tsp) sugar
15ml (1 tbsp) oil
2 tomatoes, peeled and chopped
625ml (2 ? cups) coconut milk
30ml (2 tbsp) fresh thyme
5ml 91 tsp) salt Freshly ground black pepper
1 hot pepper (optional)
60ml (1/4 cup) Old Oak Rum
15ml (1 tbsp) Angostura aromatic bitters
15ml (1 tbsp) chopped cilantro

Soak the peas in cold water overnight. Drain and rinse. Put in a large soup pot with the ham. Cover with cold water, about 5 cups, add bay leaf, one chopped onion, clove and sugar and bring to a boil over medium heat. Boil for10 minutes, skimming off any foam that rises to the surface. Lower the heat, cover the pan and simmer for 45 minutes or until the peas re cooked and the meat is tender. Trim the meat off the ham bone, discarding skin or fat, and cut meat into small cubes. Heat oil in a saucepan and saute the remaining onion until soft and golden. Add the tomatoes and cook for 3 minutes, stirring constantly. Add the coconut milk and the reserved peas and stock. Season with thyme, salt, freshly ground black pepper and the whole hot pepper. Pour the soup into a saucepan and add ham, Old Oak Rum and Angostura aromatic bitters. Heat gently for 5 minutes. Serve garnished with chopped cilantro. Serves 6-8.

Callaloo Soup With Coconut Milk, Ochroes & Herbs

30ml (2 tbsp) vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
60 ml (1/4 cup) chopped celery
60 ml (1/4 cup) chopped fresh chive
30ml (2 tbsp) fresh thyme
8 ochroes, sliced
450g (1lb) washed and coarsely chopped dasheen or spinach leaves
250 ml (1 cup) coconut milk
1 litre (4 cups) chicken stock or water
1 whole crab, cleaned and washed in lime juice (or 225g crabmeat)
1 hot pepper, left whole
15ml (1 tbsp) Angostura aromatic bitters
30ml (2 tbsp) butter
Salt and freshly ground black pepper to taste

In a large heavy pot, heat oil and add onion, garlic, celery and fresh herbs. Saute Add ochroes and dasheen or spinach leaves. Stir-fry for 2 minutes. Add coconut milk, and stock and cook for a few minutes longer. Add whole crab and hot pepper. Bring to a boil and reduce heat to simmer. Cook covered for about 50 minutes. Remove hot pepper and adjust seasonings, Stir in Angostura aromatic bitters. Whisk soup until smooth. Add butter and stir to mix. Add salt and pepper to taste.

Caribbean Shrimp on a bed of Red Sweet Pepper, Ochroes & Zucchini

30ml (2 tbsp) Olive Oil
4 Red Sweet peppers, seeds and membranes removed, cut lengthwise in wide strips
8 small zucchini, sliced in half lengthwise
16 ochroes
450g (1 lb) large shrimp, peeled and cleaned
2 cloves garlic, minced
salt and freshly ground pepper
juice of 1 lime
15 ml (1 tbsp) Angostura aromatic bitters

To Cook the Vegetables:
Heat a little oil in a frying pan and cook the pepper strips until softened. Remove and keep warm. In a clean pan, heat ½ tbsp olive oil, fry the zucchini strips until just cooked. Remove and keep warm. Add more oil to the frying pan if needed and fry the ochroes until just cooked.

To Cook the Shrimp:
Season the shrimp with garlic and ginger, salt and black pepper. Heat a little oil in a frying pan, add the shrimp and cook over high heat, tossing until they change colour, about 3 minutes.

To Serve:
Mix the lime juice and Angostura aromatic bitters in a small bowl. Sprinkle the vegetables with salt and freshly ground black pepper and arrange on the centre of each serving plate. Place shrimp on top, sprinkle with the lime juice mixture and serve at once.

Serves 4

Baked Red Snapper in Oyster Sauce

5ml (1 tsp) peanut oil
2 thin slices fresh ginger, finely chopped
1 clove garlic, crushed
15 ml (1tbsp) soy sauce
15ml (1 tbsp) oyster sauce
15ml (1 tbsp) Angostura aromatic bitters
1 medium sized red snapper, cleaned and marinated in 30ml (2tbsp) soy sauce and 5ml (1 tsp) sesame oil
½ red sweet pepper, cut into thin strips
1 small carrot, cut into thin strips
½ green sweet pepper, cut into strips
1 stick celery, finely diced

Preheat oven to 375F
Heat oil in a small saucepan over medium heat. Cook ginger, garlic and onion until tender. Add soy sauce, oyster sauce and Angostura aromatic bitters. Simmer for 1 minute. Arrange fish on a lightly buttered oven-proof dish. Brush with sauce, retaining some for basting during cooking.
Bake for 40 - 45 minutes or until fish flakes easily with a fork. Parboil vegetables and use to garnish fish prior to serving.

Serves 4

Salmon Grab

1 tin salmon
salt and pepper to taste
1/2 cup cracker dust
2 eggs
1/2 cup milk
1/4 teaspoon Angostura aromatic bitters

Method: Beat egg yolks; add other ingredients, adding the well beaten egg whites last. Bake in a moderate oven for 30 minutes. Serve either hot; or cold with a mayonnaise dressing.

Serves 6.

Tobago Baked Fish topped with Onions, Peppers & Tomatoes

1 kg (2 lbs) fish fillets
5ml (1 tsp) fresh lime juice
15ml (1 tbsp) Angostura aromatic bitters
2 cloves garlic, minced
15ml (1 tbsp) minced chive
15ml (1 tbsp) minced thyme
salt & pepper to taste
2 tomatoes, sliced
2 onions, sliced
1 sweet pepper, sliced
30ml (2 tbsp) butter
30ml (2 level tbsp) flour
250ml (1 cup) milk

Clean and wash fish with lime juice. Marinate in Angostura aromatic bitters, garlic, chive, thyme, salt and pepper. Put into a buttered baking dish. Place sliced tomatoes, onions and pepper on top of fish fillets. Melt butter in saucepan, add flour and cook to a smooth paste. Add milk and whisk to a smooth consistency.
Cook until sauce is thick. Pour over fish fillets and bake in preheated oven at 360F, for 20 - 30 minutes.

Serves 4

Shrimps in tomato Sauce

2 lbs. shrimps
1 stalk parsley
2 teaspoons salt
1 sprig thyme
1 grain garlic
3 stalks celery
2 tablespoons sherry
1 teaspoon vinegar
1 lb. tomatoes
1 green lime
1 teaspoon Angostura aromatic bitters

Method: Wash shrimps in 3 waters with juice of lime. Remove black vein out of back. season with all ingredients. Stew on a slow fire in four tablespoons salad oil for about 20 minutes. Serve with fluffy rice.

Baked Stuffed Fish

1 large red fish
2 tablespoons butter
2 sprigs thyme
1 tomato
1 tablespoon dried bread crumbs
1/2 cup cooked mashed potatoes
1 tablespoon chopped onion
1 lime
6 dashes Angostura aromatic bitters
2 teaspoons chopped parsley

Method: Scale, trim and clean fish in the usual way. Wash and dry. Prepare stuffing and fill cavity. Secure edges with small skewer or sew them together. Put oil in a dripping pan and heat till smoking. Put in fish, dredge with plenty of bread crumbs and baste at once. Cook for 20 - 30 minutes in a moderate oven. Baste frequently. Serve on a hot dish with gravy or creole sauce.

Stewed Shark

1 lb. shark
1 large lime
1 dessert spoon Trinidad rum
3 tablespoons cooking oil
salt and pepper to taste
1 dessert spoon sugar
chives, thyme, onion and garlic to taste
5 tablespoons water
1 dessert spoon Angostura aromatic bitters

Method: Clean shark and cut each slice into two parts. Prepare the seasoning and add to shark; put in rum and leave for about one hour. Choose a thick saucepan or pot; heat the oil, put in a clove of garlic and the sugar; cook until it bubbles. remove burnt garlic. Remove fish from seasonings and fry for about 5 minutes; mix fish seasonings with Angostura and 3 tablespoons water. Add to fish and cook for about 10 or 15 minutes. Add the rest or the water as the gravy cooks down.

Serves 4.

Lobster Angostura

1 lb. or 1 tin lobster
5 tablespoons butter or margarine
2 tablespoons minced onion
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup sliced almonds or nuts
2 1/2 cups milk
1/2 teaspoon Angostura aromatic bitters

Method: Cook lobster in usual way by boiling. Melt butter in a saucepan. Add onion and cook over a low heat until slightly tender. Stir in flour until well blended. Add milk gradually, stirring constantly over low heat. Mix in salt, pepper, Angostura and almonds or nuts. Break lobster in small pieces and add to sauce. Mix well and place in preheated 425 degrees F. oven until lightly browned.

Serves 6.

Oyster Cocktail Sauce

1 tablespoon catsup
1/4 teaspoon Worcestershire sauce
1/2 teaspoon finely chopped onion
1/2 teaspoon minced sweet peppers
1/2 teaspoon lemon juice
1/2 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon Angostura aromatic bitters

Method: Combine all ingredients and chill thoroughly. Use for oyster cocktails.

Curry Chicken

3 teaspoons curry
2 cloves garlic
1 slice hot yellow pepper