IMHO Angostura bitters have specific applications where they excel but are far from universally great. Their serious astringency and bitterness really step on other ingredients depending on the cocktail. I keep the following on hand (despite having retired my home bar a few years back):
As far as NA beverages go I like making spiced chocolate sodas, grapefruit tonics, pink lemonade (via Peychaud's), and just bitters and soda with these. The only thing I'm missing is a good orange bitter as I find the Fee Brothers one to be too aggressive.
