From 900 entrants and 287 participants from 36 countries, here are the recipes from the 12 finalists who made it through to the 10th Angostura Global Cocktail Challenge.

To recap: the Rum Cocktail had to include at least one of the Angostura rums and a minimum of five dashes of Angostura aromatic bitters, while the Freestyle Cocktail could feature any spirit but had to include Angostura orange bitters.

James Irvine, Australia

RUM COCKTAIL: Trinidad Spritz
40ml Angostura 1824 Rum
30ml Cocchi Americano Rosa
10ml pomegranate syrup
10ml freshly squeezed lemon juice
5 dashes Angostura aromatic bitters
Champagne
Shake all ingredients except Champagne over ice. Fine strain into a chilled stemless wine glass over cracked ice. Top with Champagne. Garnish with three skewered Sicilian olives.

FREESTYLE COCKTAIL: Kairi Bound
50ml Angostura 1919 Rum
20ml fresh pineapple juice
15ml Monin salted caramel syrup
10ml fresh passion fruit pulp
10ml fresh lime juice
2 dashes Angostura orange bitters
Shake ingredients over ice. Fine strain into a chilled coupette and garnish with Angostura aromatic mist.

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Matheus Cunha, Brazil

RUM COCKTAIL: The Mistery
70ml Angostura 5 Year Old Rum
30ml black garlic reduction with spices and artisanal butter
30ml citric mix
10m Angostura aromatic bitters
5ml peach liqueur
Shake all ingredients over ice and strain into a glass. Garnish with a dried orange slice.

FREESTYLE COCKTAIL: First Tip
80ml Leblon Cachaça
10ml orange oleum saccharum
40ml St Germain Elderflower liqueur
4 drops acid artisanal tincture
10ml Angostura orange bitters
Stir ingredients over ice and strain into a chilled glass. Garnish with a slice of galanga.

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Jonathan Strokowski Ross, Canada

RUM COCKTAIL: Trinitario Flip
50ml Angostura 1919 Rum
35ml banana liqueur
15ml dark cacao cream
1 egg
7 dashes Angostura aromatic bitters
Mix ingredients in the tin of a shaker. Emulsify the egg with a bar spoon. Add ice and shake. Discard ice and dry shake. Fine strain into a chilled glass.

FREESTYLE COCKTAIL: Hunting Dog Cocktail
44ml armagnac
15ml Lillet Rouge
10ml burnt orange juice syrup
7ml Luxardo Maraschino
4ml lime juice
4 dashes Angostura orange bitters
Mix ingredients in the tin of a shaker. Add ice and ‘roll’ ingredients. Fine strain into a double old fashioned glass over a large ice cube. Garnish with a cherry on a pick.

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Cameron Attfield, New Zealand

RUM COCKTAIL: Roots of Trinidad
30ml Angostura 7 Year Old Rum
20ml Domaine de Canton
10ml Angostura aromatic bitters
20ml lemon juice
20ml egg white
10ml maple syrup
Dry shake ingredients for five seconds. Add ice and wet shake for another five seconds. Double strain and serve up in a flute. Garnish with Angostura aromatic bitters line.

FREESTYLE COCKTAIL: Mid-Summer Negroni
20ml Cocchi Americano
20ml Old Tom Gin
20ml apricot liqueur
5ml Angostura orange bitters
Stir down and serve over a large chunk of ice and garnish with candied orange peel rim on glass.

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Nikita Khlopyanov, Russia

RUM COCKTAIL: San Fernando
60ml Angostura 7 Year Old Rum
30ml Antica Formula
15ml Amaro Ramazotti
10ml Crème de Framboise
5 dashes Angostura aromatic bitters
Stir over ice, serve in coupe and garnish with a raspberry and lemon zest.

FREESTYLE COCKTAILS: Caribbean Sour
50ml Angostura 7 Year Old Rum
30ml lime juice
25ml spicy syrup
20ml Six Grapes Porto
10ml egg white
5 dashes Angostura orange bitters
Dry shake, then shake over ice. Double strain into a rocks glass over ice cubes. Garnish with Porto spicy caramel and cocktail cherry.

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Dino Jose Batista, South Africa

RUM COCKTAIL: The Sanctuary
37.5ml Angostura 5 Year Old Rum
15ml Pinotage syrup
37.5ml homemade pineapple ‘water’
7 dashes Angostura aromatic bitters
10ml freshly pressed lime juice
Shake all ingredients over ice. Double strain into a chilled coupette and garnish with dehydrated pineapple.

FREESTYLE COCKTAIL: Ascension Sunday
37.5ml La Muerte Mezcal
20ml Monis Medium Cream Sherry
2dashes Field of Dreams Absinthe
Flesh of 1/4 grapefruit
1 barspoon Muscovado sugar
4 dashes Angostura aromatic bitters
Muddle grapefruit flesh and sugar in the bottom of the glass. Combine the rest of the ingredients and add crushed ice. Churn. Pour into highball glass, top with crushed ice and garnish with dehydrated grapefruit slice.

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Yong Won Seo, South Korea

RUM COCKTAIL: Man of Man
45ml Angostura 5 Year Old Rum
10ml Disaronno
7ml Fireball
5ml orange syrup
7 dashes Angostura aromatic bitters
10ml soda
Stir ingredients over ice. Pour into a brandy glass and garnish with a cinnamon stick.

FREESTYLE COCKTAIL: Romance
50ml Angostura Reserva Rum
15ml De Kuyper Sour Rhubarb
10ml De Kuyper Lemongrass
20ml fresh grapefruit juice
10ml Monin Orange Syrup
7 dashes Angostura aromatic bitters
Roll ingredients, pour into a chilled cocktail glass and garnish with grapefruit, orange and lemongrass.

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Paul Peterson, St. Maarten

RUM COCKTAIL: Mango From Here
60ml Angostura 7 Year Old Rum
45ml mango juice
30ml pineapple juice
30ml vanilla/serrano syrup
15ml lemon juice
30ml coconut whipped cream
5 dashes Angostura aromatic bitters
Shake the rum and juices over ice and strain into chilledMartini glass.Top with coconut cream, add Angostura aromatic bitters and sprinkle with chopped strawberries and lime zest.

FREESTYLE COCKTAIL: Fig ‘n’ Caviar Dream
60ml Angostura 7 Year Old Rum
45ml fig jam
15ml fresh lemon juice
15ml simple syrup
1 dash Angostura orange bitters
Shake ingredients over ice and serve in a rocks glass with the ice from the shaker. Garnish with Angostura honey caviar and mint leaf.

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Daniel Vestman Eriksson, Sweden

RUM COCKTAIL: Independency Cocktail
50ml Angostura 1919 Rum
30ml lime juice
20ml apricot brandy
10ml sugar syrup
5 dashes Angostura aromatic bitters
Shake over ice and garnish with homemade Angostura 1919 perfume.

FREESTYLE COCKTAIL: Cóctel Naranja de Holanda
30ml Bokma Genever
10ml Amaro Amaro di Angostura
10ml Punt e Mes
5 dashes Angostura orange bitters
Stir ingredients over ice. Garnish with burnt orange zest.

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Neal Ramdhan, Trinidad & Tobago

RUM COCKTAIL: Resurgence
45ml Angostura 5 Year Old Rum
15ml Aperol
15ml oleum saccharum
Pinch of salt
5 dashes Angostura aromatic bitters
Dry stir ingredients then pour into a cocktail glass with crushed ice.

FREESTYLE COCKTAIL: Bitter Mayan
45ml Angostura 7 Year Old Rum
15ml St Germain
15ml beetroot nectar
15ml fresh lime juice
1 dash Angostura orange bitters
Shake ingredients over ice. Fine strain into a cocktail glass and top with ginger beer foam.

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Manachain Monaghan, United Kingdom

RUM COCKTAIL: Cure All To Cure All
50ml Angostura 1919 Rum
50ml strongly-brewed ginger and peppermint tea
8 dashes Angostura aromatic bitters
2 Demerara sugar cubes
7.5ml Pimento/Allspice Dram
Shake ingredients over ice and garnish with mint and charred bitters-soaked dry ginger aroma spoon.

FREESTYLE COCKTAIL: Three Part Harmony
65ml blended juniper (Masons) and coriander forward (Opihr) gins
10ml 1:1 sugar syrup
6 dashes Angostura orange bitters
1 thinly sliced clementine
Stir all ingredients over cubed ice. Fine strain into a Martini glass and garnish by running the flesh of the clementine around the rim before dropping it not the glass. Serve with a bowl of Scotch walnuts and bourbon pecans.

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Elizabeth Mickiewicz, USA

RUM COCKTAIL: Trinidad Cobbler
30ml Angostura 1919 Rum
30ml Lustau Los Arcos Amontillado Sherry
20ml spiced pineapple Demerara syrup
15ml orange juice
15ml lemon juice
7ml Angostura aromatic bitters
Place all ingredients (except bitters) into the glass, top up with crushed ice, swizzle, level the glass with ice and pour Angostura aromatic bitters on top. Dome the top with crushed ice. Garnish with lemon peel, mint, freshly grated cinnamon and dehydrated pineapple flowers.

FREESTYLE COCKTAIL: Wanderlust
45ml Del Maguey Minero
30ml Pineau des Charentes
20ml Aperol
1 bar spoon Amaro di Angostura
5 drops citric acid solution
Stir and strain into a tea cup. Garnish with expressed orange peel with homemade aromatic tea bag as a side garnish.

For more recipes see the Angostura App

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