Angostura Global Cocktail Challenge Cocktail Winners

Angostura Global Cocktail Challenge 2011

RESULTS:

Champion     –             Andrew Griffiths – Australia

THE ORINOCO FLIP

  • 60ml Angostura Rum
  • 1 tsp. toasted sesame seeds
  • 1 flat teaspoon of treacle
  • 5 dashes Angostura Aromatic Bitters
  • 1 egg yolk
  • 10ml chocolate liqueur (Mozart Dark)

Muddle sesame seeds and add to boston glass. Add all other ingredients and stir to dissolve the treacle. Shake vigorously and double strain into chilled wine glasses. Garnish with some dark bitter chocolate on the side. Preferably local product (Trinidadian).

2nd –             Kurt Schlechter – South Africa

ANGOSTURA GRANADILLA FIZZ

  • 37,5 ml Angostura 5 Year Gold Rum
  • 1 whole granadilla (passion fruit)
  • 20 ml Giffard honey syrup
  • 5 dashes Angostura Aromatic Bitters
  • 12,5 ml egg white
  • splash with soda

Combine all ingredients into a 300ml rocks glass with ice. Garnish with granadilla cap with orange twist.

3rd –             Wolfgang Mayer – Europe

SEVEN SENSES

  • 4 cl Angostura 7 YearOld Dark Rum
  • 2 cl fresh lime juice
  • 2 cl white peach puree
  • 5 dashes Angostura Aromatic Bitters
  • 2 1/2 cl sugar syrup
  • 2 sage leaves

Combine all ingredients into a shaker. Shake and double-strain into martini glass. Garnish with lemongrass/sage.

Rum Category winner        –      Daniyel Jones – TnT

BITTER SWEET

  • 2 1/2 oz. Angostura 7 Year Dark Rum
  • 3/4 oz. sweet vermouth
  • 2 1/2 bar spoons Jack Fruit/Catahar/Coa
  • 1 bar spoon superfine cane sugar
  • 5 dashes Angostura Aromatic Bitters
  • 2 pinches/1/4 oz. Spice Bark

Muddled and shaken. Strain into a cocktail glass. Garnish with Jack Fruit/Catahar/Coa and Spice Bark.

Freestyle category             –      Andrew Griffiths

THE SCARLET IBIS

  • 60ml Bunnahabhain 12 Year Old
  • 15ml good aged Madeira
  • 10ml yellow chartreuse
  • 2 fresh black cherries
  • 5 dashes Angostura Aromatic Bitters
  • pinch of sea salt

Muddle pitted cherries and salt in a large glass jug. Add other ingredients and let sit to infuse. Stir with large chunks of ice (made from Tasmanian rainwater). Strain into a chilled martini glass. Garnish with drunk cherry ‘oysters’ made from the shredded cherry from the bottom of the jug, with a touch of whisky and a pinch of salt.


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