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Angostura BittersMade with the same ingredients sinceAngostura aromatic bitters were first madein 1824 by Dr. J.G.B. Siegert in the townof Angostura, Venezuela. Originallydeveloped to treat stomach upsets it hasquickly become popular as an ingredientfor both cooking and cocktails. Nowcommonly known as one of the mostessential ingredients for behind the bar.Peychaud’s BittersFor any bar to be complete there must bea bottle of Peychaud's Bitters. Necessary inall of the most sophisticated cocktails,Peychaud's enhances the taste of whateveryou're sipping. Try them in Manhattans,Old Fashioneds, Whisky Sours or in thesignature Sazerac Cocktail.Henrique’s & Henrique’sMalmsey MadeiraThis outstanding producer consistentlywins gold medals internationally and hasall the classic attributes of Madeira. Thiswine has a deep amber colour. It isintense with complex flavours of walnut,dried fruits, coffee and caramel. This is afull-bodied wine with background acidityand a very long finish.38
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