Coffee is more than just a morning ritual in South Africa— it’s a way of life. With 21.7 million South Africans starting their day with a cup of coffee, it’s no surprise that coffee culture is thriving. While instant coffee remains the most popular, there’s a growing love for premium brews, especially among high-income households.
Evolving beyond the morning routine, coffee is now making waves in the cocktail world. Whether you fancy bold chocolatey notes or prefer a vibrant citrus kick, ANGOSTURA® cocoa and orange bitters add a unique richness, depth and flair to coffee cocktails. From a velvety cold brew Negroni to an invigorating Citrus-Spiked Espresso Martini, these recipes promise to keep you buzzing with energy and creativity.
Cocoa-Infused Cold Brew Negroni
A bittersweet and aromatic twist on the classic, made for those who love depth in their drinks.
Ingredients
- 30ml gin
- 30ml Campari
- 30ml sweet vermouth
- 30ml cold brew coffee
- 2 dashes ANGOSTURA® cocoa bitters
- Ice
- Orange twist, for garnish
Method
Add gin, Campari, sweet vermouth, cold brew coffee, and ANGOSTURA® cocoa bitters to a mixing glass. Fill with ice and stir until well-chilled. Strain into a rocks glass over a large ice cube. Garnish with an orange twist and enjoy.
Citrus-Spiked Espresso Martini
A bold and vibrant twist on the classic espresso martini with a hint of orange zest.
Ingredients
- 5ml vodka
- 30ml freshly brewed espresso
- 15ml coffee liqueur
- 7ml simple syrup
- 2 dashes ANGOSTURA® orange bitters
- Ice
- Coffee beans, for garnish
Method
Add vodka, espresso, coffee liqueur, simple syrup, and ANGOSTURA® orange bitters to a cocktail shaker. Fill with ice and shake vigorously until well chilled. Strain into a chilled martini glass. Garnish with coffee beans and serve.
Batch It Up!
With so many South Africans starting their day with coffee, why not elevate it into a cocktail experience? These recipes can be prepped in batches and stored in the fridge— just pour over ice, shake, and enjoy whenever the craving strikes.
Coffee and cocktails are a match made in mixology heaven—why settle for one when you can have both?
About ANGOSTURA® bitters
The proud history of the House of ANGOSTURA® began almost two hundred years ago in 1824, when founder Dr. Johann Siegert first produced aromatic bitters in the city of Angostura in Venezuela. Recognised over the centuries by the granting of Royal Warrants of Appointment to the royal households of Great Britain, Prussia, Spain and Sweden, ANGOSTURA® aromatic bitters is the world’s market leader, an essential ingredient in premium cocktails, and a
mainstay of cocktail culture. ANGOSTURA® orange bitters was launched in 2007 and is made from its own special recipe, with a
complex blend of tropical oranges and spices. ANGOSTURA® cocoa bitters uses the world’s finest Trinitario cocoa from Trinidad and Tobago creating a sensory fusion that, after years of nurturing, brings superior flavour to the hands of bartenders, chefs and at-home connoisseurs.
The House of ANGOSTURA® also produces an international range of rums with five distinctive blends: Angostura 1824®, Angostura 1919®, Angostura® 7-Year-Old, Angostura® 5-Year-Old and Angostura® Reserva. The newest product in the portfolio is the multi award-winning Amaro di ANGOSTURA® – a blend of their finest bitters and rums, leveraging their unsurpassed heritage.
