In our cocktail explorations, I have found that many of the drinks I enjoy the most include Angostura bitters. This particular concoction is a good test of that affection. For starters, it includes a full teaspoon of bitters whereas most recipes require only a few dashes. The preparation's different, too. According to my recipe in The New York Bartender's Guide, you pour the bitters in a cocktail glass, swirl it around, then add an unspecified amount of gin. It is a strong drink, though tasty. The recipe specified room temperature but my wife feels it would be better chilled.
The Scamp took the week off. A big thanks to The Squirt for being willing to step in for her.