Amargo-Vallet Angostura

The recipe for this bitter liqueur was created by Monsieur Henri Vallet who emigrated to Mexico from France in the mid 1800s. It is made from Angostura bark as well as rhubarb, quassia wood, clove, gentian root, and cherry fruit among other roots and spices. It is bottled at 90 proof. Amargo, means "bitter" in Spanish as does "amaro" in Italian.