Port of Spain, Trinidad, Thursday 10th March, 2011. New Zealander, Andy Griffiths (second from right) of Melbourne Australia, became the new champion of the Angostura Global Cocktail Challenge held on Sunday March 6th at the exclusive Zen nightclub and ran away with US$10,000. He also won the Freestyle category. Kurt Schlechter of South Afirca (on the right), placed 2nd and Wolfgang Mayer representing Europe (on the left), placed 3rd. Daniyel Jones second from left, won the Rum Category and he represented Trinidad and Tobago.
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Andy Griffiths

Andy Griffiths was the Angostura Global Challenge winner for Australia. He produced two stunning cocktails “Margadle Dram” using Angostura Aromatic Bitters and “St Andrew’s Flip” using the iconic Angostura 1824 Rum TO WIN HIM HIS PLACE IN THE FINALS. Born in the town of Wanganui, New Zealand, Andy now manages Cooke Bar in Melbourne City, Victoria. Originally a chef, Andy developed a taste for all things behind bars and used his knowledge of the kitchen to create perfectly matched drinks.

His cocktails created at the final in Trinidad

Freestyle Cocktail: The Scarlet Ibis

Ingredients:
60ml Bunnahabhain 12y.o.
15ml good Aged Madeira
10ml Yellow Chartreuse
2 Fresh Black Cherries
5 Dashes of Angostura® aromatic bitters
Pinch of Sea Salt

Glass: Martini

Garnish: Drunken Cherry ‘Oysters’ made from the shredded cherry from the bottom of the jug, with a touch of whisky and a pinch of salt.

Method: Muddle pitted cherries and salt in a large glass jug. Add other ingredients and let sit to infuse (while preparing cocktail no 2). Stir with large chunks of ice (made from Tasmanian rainwater). And strain into a chilled martini glass.

Rum Cocktail: The Orinoco Flip

Ingredients:
60ml Angostura® Rum
1tsp Toasted Sesame Seeds
1 Flat teaspoon of treacle
5 Dashes of Angostura® aromatic bitters
1 Egg Yolk
10ml Chocolate Liqueur (Mozart Dark)

Glass: Large wine glass.

Garnish: Some dark bitter chocolate on the side. Preferably local product (Trinidadian)

Method: Muddle sesame seeds and add to boston glass. Add all other ingredients and stir to dissolve the treacle. Shake vigourously and double-strain into chilled wine glasses.

Daniyel Jones

Daniyel Jones, 28, of Diego Martin, is the Angostura Global Cocktail Challenge Finalist for Trinidad and Tobago. He has been a bartender for five years, with stints as Head Bartender at Jaffa Fine Dining Restaurant and at T.G.I. Fridays. Now self-employed, he is the Trinidad Hotels, Restaurants and Tourism Association Bartender of the Year 2011. Daniyel, who dreams of owning his own restaurant, says: “I have a passion for bartending and the art of mixology. And I believe the last garnish for any drink is a smile!”

His cocktails created at the final in Trinidad

Freestyle Cocktail: Rum up and Wine

Ingredients:
6 ¼  oz Angostura® 7 year Dark rum (4 oz for flambé and 2 1/4 oz for Cocktail)
¾  oz Apricot Liqueur
10 dashes honey syrup
5  dashes of Angostura® aromatic bitters
1 whole Caimate Fruit
1 1/2 bar spoons superfine Cane Sugar
1 Orange Peel (flambé)

Glass: Cocktail

Garnish: Caimate and Orange Peel

Method: Hybrid (Flambe; Muddled; and Shaken)

Rum Cocktail: Bitter Sweet

Ingredients:
2 ½  oz Angostura® 7 year Dark rum
¾ oz Sweet Vermouth
2 ½ bars poons Jack Fruit/ Catahar/Coa
1 bar spoon superfine Cane Sugar
5 dashes Angostura® aromatic bitters
2 pinches/
¼ oz Spice Bark

Glass: Cocktail

Garnish: Jack Fruit/Catahar/Coa and Spice Bark

Method: Hybrid (Muddled and Shaken)

Jamaal Bowen

Just 26 years old and the Angostura Global Cocktail Challenger w inner for the Caribbean, Jamaal Bowen says “I wouldn’t trade my shaker for anything in the world!!!” Jamaal has spent his six-year career as a bartender at the Sandy Lane Hotel in Bridgetown, Barbados. He was Barbados Bartender of the Year in 2006, Silver Medallist at Taste of the Caribbean 2006, Barbados’ Angostura Ultimate Bartender 2007, and Barbados’ Angostura Mixmaster 2010.

His cocktails created at the final in Trinidad

Freestyle Cocktail: My Island Girl

Ingredients:
1 oz. Simple Syrup
8 Sprigs Fresh Thyme
2 oz. Hine VSOP
4 oz. Passion Fruit Juice
4 Dashes Angostura® orange bitters
10 Dashes\Sprays Angostura® aromatic bitters

Glass: Rocks

Garnish: Orange Slice and Cherry

Method: Muddle thyme with syrup until "infusion" is achieved, then add Hine and passion fruit juice. Place into shaker with one scoop of ice and shake vigorously. Double strain into rocks glass over ice with fresh thyme *garnish* inserted, add both bitters(2 dashes orange & 5 dashes regular per cocktail)

Rum Cocktail: Bitters Punch

Ingredients:
8 Large Fresh Basil Leaves
2 oz. Simple Syrup
2 oz. Elderflower Liqueur
3 oz. Angostura® 1919 Rum Juice of
1 lime
26 Dashes Angostura® aromatic bitters

Glass: Cocktail

Garnish: Fresh Basil, Orange Slice and Cherry

Method: Muddle basil with syrup until "infusion" is achieved, then add liqueur and let mixture "rest". Into a cocktail glass place 1 scoop of ice, then rum, lime juice and top up with syrup and liqueur mixture. Add 8 dashes of Angostura * for colour*, stir, then place 5 dashes on top of each cocktail.

Kurt Schlechter

Kurt Schlechter, aged 36, from Johannesburg, South Africa, is the Angostura Global Challenge Finalist from Africa. He began his bartending career 16 years ago in the South Africa Navy has worked and competed around the world. A Flair Champion and mixology judge, Kurt calls himself “a hardworking fun loving student of bartending!” He is the training director and part owner of The Bartenders Workshop, South Africa’s largest bar school. “The best part of bartending is learning new things and meeting new people!” he says.

His cocktails created at the final in Trinidad

Freestyle Cocktail: Orinoco to Islay

Ingredients:
37,5 ml Bunnahabhain Single Malt Islay Scotch Whisky
18,75ml Giffard gingerbread syrup
25 ml Heavy Cream
25 ml Milk
5  dashes of Angostura® aromatic bitters Sprinkle Nutmeg

Glass: Martini

Garnish: 240ml chilled Martini glass on a plate with nutmeg grater on the side

Method: Shake all ingredients with ice and fine strain into martini glass.

Rum Cocktail: Angostura Granadilla Fizz

Ingredients:
37,5 ml Angostura® 5 year Gold rum
1 whole granadilla (passion fruit)
20ml Giffard honey syrup
5  dashes of Angostura® aromatic bitters
12,5ml egg white Splash with soda

Glass: Rocks

Garnish: Granadilla Cap with orange twist

Method: Combine all ingredients into a 300ml Rocks Glass with ice.

Mariano Ramirez

Mariano Ramirez, 34, is the Angostura Global Cocktail Challenge Finalist from South America. From Buenos Aires, Argentina, Mariano has 16 years of bartending experience and has worked as spirits brand ambassador for the distributor Bodega Tres Blasones since 2007. He has worked behind Buenos Aires best bars, co-created and run a bar catering service, and taught classes in bartending and bar management. Today he’s working on a website devoted to cocktails and spirits in Argentina and the world!

His cocktails created at the final in Trinidad

Freestyle Cocktail: Spizen

Ingredients:
2 oz (60 ml) London Dry Gin
5 leaves fresh Basil
¼ oz Red pepper *(depending on the level of spice of the pepper, more or less quantity can be used, this cocktail is supposed to have a low level of spice)
½ oz Simple syrup
6 dashes Angostura® aromatic bitters
4 oz (120 ml) Ruby Red Grapefruit juice

Glass: Conical Highball Glass

Garnish: Basil Sprig

Method: In a cocktail shaker, muddle the basil leaves, the red pepper, and the simple syrup. Add the Ruby Red Grapefruit juice, the Gin and shake well. Double strain in an ice filled Conical Highball glass, and garnish with a fresh sprig of Basil inside the glass, and add long straw.

Rum Cocktail: Hey Apple

Ingredients:
2 oz (60 ml) Angostura® 7 year old Dark Rum
1 oz (30 ml) Apple Juice
½ oz (15 ml) Fresh lime juice
¼ oz (7,5 ml) Honey
5 Dashes Angostura® Aromatic Bitters
1 very smooth shake of Ground Cinnamon

Glass: Cocktail

Garnish: Slice of Green apple sprinkled with cinnamon (over Angostura logo stencil)

Method: In a cocktail shaker pour the honey, the fresh lime juice, the apple juice, the old dark rum, the ground Cinnamon and the five dashes of Angostura® Aromatic Bitters, add ice and shake well. Strain into cocktail glass (previously chilled) and then garnish with the Green apple slice sprinkled with ground Cinnamon on top of the cocktail. The Slice of Green apple used for garnish must be previously sprinkled with ground Cinnamon over an Angostura logo stencil, allowing the Angostura logo letters to be written with ground Cinnamon on the apple slice, therefore “branding” the cocktail.

Michael Schaus

Michael Schaus, 36, is the Angostura Global Cocktail Challenge winner for North America. He has worked at the Bellagio Resort in Las Vegas since 2002. “My best friend is a bartender… I noticed how much he enjoyed it so I gave it a shot. Loving it ever since!” Michael was one of the top 100 mixologists to attend the Grand Marnier/Navan Mixologist Summit in Vail in2008. “The best thing about the job? Creating new cocktails and educating people about spirits!”

His cocktails created at the final in Trinidad

Freestyle Cocktail: How Sweet it is

Ingredients:
1 ¼ oz  Wild Turkey American Honey Bourbon
¾ oz  Fresh Lemon Juice
¼ oz  Crème de Cassis
6  dashes of Angostura® aromatic bitters
2  pieces of Ginger root (small slivers)
6  Raspberries

Glass: Cocktail

Garnish: 3 Raspberries and mint sprig on a pick

Method: Muddle raspberries, ginger and bitters together in mixing cup, then add ice and the remaining ingredients and shake hard for 10-12 seconds. Double strain into a pre-chilled cocktail glass.

Rum Cocktail: Twice as Nice

Ingredients:
1 ½ oz  Angostura® 7 year old Dark Rum
1oz  Fresh Sour Mix
½ oz  Orange Curacao
5  dashes of Angostura® aromatic bitters
1  bar spoon of Orange Zest (fresh)

Glass: Cocktail

Garnish: Orange Wheel and Mint Sprig

Method: Muddle the orange zest and bitters together to release the oils then add the remaining ingredients and ice and shake hard for 10-15 seconds.  Double strain into a pre-chilled cocktail glass.

Ace Syed Osman

Norsalinah binti Syed Osaman is the Angostura Global Cocktail Challenge Finalist for Asia. Aged 31, she hails from Ipoh, Perak in Malaysia and has 7 years of bartending experience. She is the Senior Bartender at the Twentyone Kitchen+Bar/Twentyone Table+ Terrance. “I saw the guys bartending and thought ‘Why shouldn’t I do the bar?’ says Norsalinah, “it’s a challenging occupation and there aren’t many female bartenders here in Malaysia. I’m proud to present my drinks, which I mix with passion and creativity!”

His cocktails created at the final in Trinidad

Freestyle Cocktail: Asian Touch

Ingredients:
60 ml Angostura® 1919 Rum
30 ml Sugar Syrup
30 ml Fresh Juice of Limau Katsuri (small lime)
5  dashes of Angostura® aromatic bitters
2  nos Sweet Dry Plum

Glass: Martini Glass

Garnish: Kaffir Lime

Method: First muddle 2 slices of kaffir lime with 2 nos of sweet dry plum and pour together with sugar syrup, limau katsuri, Angostura® 1919 Rum and 5 dashes of Angostura® aromatic bitters. Fill shaker full with ice and shake . Pour into martini glass.

Rum Cocktail: Anguilla Island

Ingredients:
60 ml Angostura® 1824 Rum
30 ml Martini Rosso
30 ml Crème de Casis
5  Dashes Angostura® aromatic bitters
½ nos small lime( limau kasturi)

Glass: Old Fashioned

Garnish: Red Apple

Method: Pour all ingredients except small lime (limau kasturi) and stir extremely well with a lot of ice; then strain into chilled old-fashioned tumbler glass. Squeeze ½ nos of small lime (limau kasturi) on top of drink.

Wolfgang Mayer

Wolfgang Mayer is the Angostura Global Challenge Finalist from Europe. At 28, he’s the eldest of four brothers and was born in Bavaria, Germany. He began bartending in 2003 at My Town and today works at the Widder-Hotel in Zurich, Switzerland. “I see bartending as my hobby…I love it. I love to interact with people. And I am present every day with heart and passion!” says Wolfgang. Bartending has taken him around the world for competitions, many of which he has won.

His cocktails created at the final in Trinidad

Freestyle Cocktail: Orinoco Twist

Ingredients:
6  cl Black Bottle 10y
5  dash Angostura Aromatic Bitter
2  cl Tawny Port 
¾ cl Sugar Syrup
1   Lemon Twist
½  ml German Stomach Bitter

Glass: Daiquiri

Garnish: Lemon Twist

Method: Combine all ingredients into shake and add ice. Stir and pour into glass without ice.

Rum Cocktail: Seven Senses

Ingredients:
4 cl Angostura® 7 year old Dark Rum
2 cl  Fresh Lime Juice
2 cl White Peach Puree
5  dashes of Angostura® aromatic bitters
2 ½ cl Sugar Syrup
2 Sage Leaves

Glass: Martini

Garnish: Lemongrass/ Sage

Method: Combine all ingredients into shaker. Shake and double-strain into martini glass.

Yangdup Lama

Yangdup Lama, 38, of New Delhi, India, is the Angostura Global Challenger Finalist for India. With 14 years of experience, he’s a qualified bartending trainer and former Head Bartender for the Hyatt Regency Hotel, New Delhi. Today he is a freelance bartender and bar consultant, and the mixologist and trainer at the Cocktails & Dreams School of Bartending in New Delhi, which he owns. “I’m a passionate bartender…I love the art and the science of bartending!” says Yangdup.

His cocktails created at the final in Trinidad

Freestyle Cocktail: Smokey Nutini

Ingredients:
55 ml  Bunnahabhain Single Malt Scotch Whisky
5  Dashes Angostura® aromatic bitters
10 ml Monin Toffee Nut Syrup
5 ml Fresh Lime Juice
2  pieces of Ginger root (small slivers)
6  Raspberries

Glass: Martini

Garnish: Almonds

Method: In a mixing glass with ice, add the above ingredients and stir well. Strain into a chilled Martini Glass. Drop a few almonds and serve.

Rum Cocktail: Paan Tiki

Ingredients:
50 ml Angostura® 1919 Rum
5  Dashes Angostura® aromatic bitters
10 ml Cointreau
10 ml Fresh Lime Juice
90 ml Apple Juice
1 tsp Paan Supari Masala

Glass: Tall Glass (350ml)

Garnish: Red Apple Slices

Method: In a cocktail shaker filled with Ice, add the above ingredients and shake well. Double strain into a tall glass (350ml) filled with ice. Garnish with fresh red apple slices and serve.

 

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