“Most people associate the name Angostura with the popular bitters, but that is by no means the company’s only product,” explains the brand’s award-winning mixologist Raymond Edwards. Born and raised in the seaside village of Toco in Trinidad, Raymond’s jump from internationally competing bartender to chief brand educator for Angostura felt natural. When he’s not traveling, studying, or inventing new cocktails, he also mentors young bartenders.
When he thinks of the holiday season, two things come to mind: parang music and ponche de crème, both essential components of the “explosion of culture that is Trinidad and Tobago.” During the season, Raymond and friends used to start “paranging at 5 a.m.,” and the “ponches” would start flowing not too long after. Made traditionally with 75 percent proof rum, ponche de crème is a sweet, booze-for-ward, creamy beverage—and a great way to get into the holiday spirit.
Ponche De Crème
• 2 eggs, beaten (optional)
• 2 teaspoons grated lime zest
• 3 (14 ounce) cans sweetened condensed milk
• 3/4 cup canned evaporated milk
• 1 cup Angostura 7-Year Rum
• 1/2 cup Forres Park Puncheon Rum
• Freshly grated nutmeg
• 8 dashes of Angostura bitters
In a large bowl, beat eggs and lime zest using an electric mixer or swizzle stick until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk. Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least one hour before serving. Serve over crushed ice. Garnish with cinnamon stick.