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The Angostura Global Cocktail Challenge takes place every two years and brings the world’s best bartenders together to compete for the coveted title of Angostura Global Cocktail Challenge Champion, winning a trip for two to Trinidad & Tobago.
The final of the competition will take place on March 6th 2011 at the Zen nightclub in Port of Spain.
Recipes from 2008 Challenge
The 2008 Angostura Global Cocktail Challenge was won by Jamie Stephenson of the UK. The criteria was to mix two cocktails using a minimum of 5 Angostura aromatic bitters dashes; a non-alcoholic cocktail and a freestyle cocktail. Jamie’s winning recipes were:
Narrow Minded?
5 Dashes Angostura aromatic bitters
15ml Orgeat Syrup
70ml Pressed Apple Juice
60ml Cream Soda
Shake all ingredients with ice and strain into a tall glass filled with cubed ice
Garnish with apple slices
Easily Satisfied
10ml Angostura aromatic bitters
40ml Drambuie
25ml John D Taylor’s Velvet Falernum Syrup (non alcoholic)
10ml Lime Juice
Stir with ice and serve in a tumbler filled with cubed ice
Garnish with a wedge of lime and a sprig of mint
First Place Winner - U.S. Heat
Contestant – Danilo Orible
Establishment - Kahunaville, Treasure Island Hotel
Name of Drink - ANGOSTURA VICE
4.5 oz Caribbean Club Mango
2 Dashes Angostura bitters
3 oz 100% Apple Juice
Shaken Poured in Champagne Glass
Filled with Champagne
Garnish - Blackberry Mure Juice (Rimmed Glass)
Garnish - Red Apple and Green Apple Slices
Dwayne Goodridge – Trinidad & Tobago
Rum Based Cocktail :- “ANGOSTURA FLAMBEAU”
45ml Angostura 1824 Rum 15ml Dubonnet Rouge 2 Thin Round Slice Of Oranges
3 Pinches Of Cinnamon 7.5ml Grenadine Syrup 5-10 Dashes Angostura Bitters
Garnish:-Orange With Spiral Dusted With Cinnamon
Method Of Mixing:- Flambed,Muddling And Shaking Type Of Glassware:- Cocktail Glass
Non Alcoholic/Mocktail:- “LAGNIAPPE”
2 Sprigs Fresh Ginger 1 Leaf Of Bayleaf 7.5ml Rosewater 15ml Simple Syrup 105ml Angostura L.L.B. 6-8 Dashes Angostura Bitters Garnish:-Lemon,Piece Of Bayleaf And Fresh Rose Petals As Presentation Method Of Mixing:- Muddling,Shaking And Topped
Type Of Glassware:-Collins Glass
Jamaal Bowen- Barbados
Calypso Rainbow -
Juice of 1/4 of a lime
1oz. Falernum (30ml)
3oz. Pineapple Juice (90ml)
3/4oz. Grenadine Syrup (22.5ml)
1/2 oz Melon Liquer (15ml)
Mix of 3/4oz Angostura 1919 & 8 dashes Angostura bitters (approx. 22.5ml)
Island Man Jam -
1 Lime wedge
1 Orange slice
2 sprigs of mint
1oz. Clayton's Kola Tonic (30ml)
1oz. Simple Syrup (30ml)
Top up Sprite
6 dashes Angostura bitters
The Story: When it comes to rum base cocktails, most bartenders use pineapple juice and orange juice. It’s an easy mixology way to hide the rum. I wanted to create a well balance rum cocktail using ANGOSTURA® aromatic bitters and a forgotten exotic fruit that is plentiful and on our island and known around the world. That’s the inspiration of this drink.
TAMARIND BITTERS
By; Kremour “moy” Maloney
Serves: one (1) Drink
60 ml Angostura® 1919 rum
45 ml Tamarind concentrate
45 ml Orange Juice (unsweetened)
Six (6) dashes of Angostura® bitters
Freshly squeezed lime juice
Garnish: Cocktail glass sugar rimmed, slice of lemon, lime twist and one tamarind seed pod
Direction: In a shaker fill with ice cube, pour in Angostura® 1919 rum, tamarind concentrate, orange juice and fresh squeezed lime juice. Shake well. Pour mix into a sugar rimmed cocktail glass, six (6) drops of ANGOSTURA® aromatic bitters on top and garnish with sliced lemon, lime twist and tamarind pod (optional)
BITTER PASSION
By; Kremour “moy” Maloney
Serves: one (1) Drink
45ml Passion fruit concentrate
Ten (10) dashes of ANGOSTURA® aromatic bitters
Club soda
Freshly squeezed lime juice
Garnish: Star fruit and a lime twist
Directions: In a tall cocktail glass, pour passion fruit concentrate and fresh squeezed lime juice and stir thoroughly. Top with crush ice. Gently top off with *chilled* club soda (or seltzer). Add a handsome topping of ten (10) dashes of ANGOSTURA® aromatic bitters to create a three layer cocktail and garnish with a sliced star fruit and lime twist.
Server with a long drinking straw to harvest the bottom portion for a fruity sweet taste, the mid portion for a mile to neutral flavour and the top for a rewarding unique blend of natural herbs and spices or just stir in for a refreshing tropical drink busting with flavours.
Raymond Edwards - Trinidad & Tobago
Name : Mistress Hibiscus
Glassware: Sling
Garnish: Pineapple, Mint and freshly grated cinnamon
Ingredients:
45ml Angostura 5yr old gold rum (butterfly)
22.5ml Marie Brizard Citrus liqueur
8 Dashes Angostura aromatic bitters
30ml Sorrel cordial
3 pieces fresh pineapple
8 Mint leaves
Soda water
Method: Place fresh mint leaves and pineapple into muddling glass, pour in rum and citrus liqueur. Muddle together , add all other ingredients then shake with ice. Strain into ice filled glass, top of with soda.
Non- Alcoholic
Name: Papa-Yo!
Glass: Goblet
Garnish: Gauva,orange wedge and twist
Ingredients: 10 dashes Angostura aromatic bitters
60ml Passion fruit juice
7.5ml Fresh lemon juice
12 Fresh Tangerine pegs
2 barspoons Matouks gauva jam
1 barspoon Vanilla essence
Method: Place tangerine pegs, passion fruit juice, freshly grated nutmeg and lime juice into muddling glass. Muddle together then add all other ingredients, shake with ice then fine strain over into ice filled glass .
Robert Wood
Drinks International Bartender of the Year
Global Cocktail Challenge 2008
Trinidad & Tobago
Non-Alcoholic Cocktail
HANSEL & GRETEL
Glass: Double Old Fashioned
2 Orange Wedge(s)
35ml Funkin Passion Fruit Puree
Bsp Hersey’s Chocolate Syrup
10ml Monin Gingerbread Syrup
5 dash(s) Angostura® Aromatic Bitters
Garnish: Mini Candy Cane
Ice: Cracked
Method: Muddle/Shake & Strain
Alcoholic Drink
BITTER AND TWISTED
Glass: Saucer
40ml Beefeater Gin
15ml Angostura® Aromatic Bitters
10ml Fresh Lime Juice
15ml Monin Passion Fruit Syrup
¼ Pink Grapefruit
Garnish: Pink Grapefruit Zest Star
Ice: N/A
Method: Muddle/Shake & Double Strain
Uyre Peter – St. Lucia
Creole secret
Muddle one teaspoon of sugar, fresh nutmeg, lime juice, grenadine syrup and ginger and three dashes of Aab in a shaker.
Add one shot each of freshly squeezed orange and grapefruit juice.
Shake then strain over ice in a poco grande' glass.
Top with soda water and three dashes of Aab.
Angostura Love Portion
1 oz Dark rum [angostura]
0.5 oz Galliano
0.5 oz Amaretto
0.5 oz Orange curacao
2 oz milk
3 dashes Aab & fresh nutmeg
Shaken & served in a martini glass. Then add three drops of Aab
NB.Garnish:use semi hard chocolate syrup and create a spiral in a martini glass from the bottom to the top giving the finish product a very attractive look.
Valentino Bolognese - Italy
ALCOHOLIC DRINK
Cocktail name: TRINIDAD ESPECIAL
Coktail composition:
ml 10 rum Angostura 7 year old/Grand Anejo
ml 20 limes squash
ml 30 Angostura Aromatic Bitter
ml 30 barley syrup
Method: SHAKER
Glass : cocktail coppetta
Category: after-dinner
Garnishing:
chineses mandarin,aniseed star,shaped,laurel,vanilla,strawberry
the second drink is non-alcoholic:
Cocktail name: RI.PA DEUXIEME
Compotition:
limes and chineses mandarines pestle
30 ml rasperry syrup
20 ml milk of almond
30 ml Angostura Aromatic Bitter
12 ml ginger- ale
Method:directly in the glass
Glass :Tumbler
Category :Long-Drink
Garnishing :
chineses mandarin,cherry red,cloves,pinneaple's leaf,lime pill,vanilla
Zdenek Kastanek - Australia
Non Alcoholic:
Aromatico Breakied
2 inches Vanilla beans
6 dashes Angostura bitters
10ml Velvet Falernum
Short black [cca 60ml]
60ml Orange cream
Garnish : drizzle with cinnamon
Czech crystal glassware
Alcoholic cocktail:
T ' n' T
1table spoon fresh coconut
5dashes Angostura bitters
1/2brsp. brown sugar
- muddled
10ml Creme de cacao
30ml Scotch Whisky
30ml Angostura 5 y.o. Anejo
Garnish: slice of coconut&mango&dark chocolate
Czech crystal glassware