Well, ladies and gents, the deadline has passed and my submission is in! The Angostura Global Cocktail Challenge is in full swing. Now the wait begins for the top U.S. finalists to be selected and flown to Chicago. There they will compete for a winner to pocket $5000 and a trip to Trinidad & Tobago for a chance at a sweet $10K.
While I wait for my invite (*fingers crossed*) to what is sure to be an epic competition, here’s a sneak peak at my two delicious submissions:
The first cocktail had to be Rum based, with a minimum 5 dashes of Angostura. With that in mind I decided to create an aromatic cocktail highlighting the baking spice notes in the bitters.
5 Dashes of Angostura
1 1/2 oz. Smith and Cross Jamaican Rum
1/2 oz . Zaya 12 yr Rum
1 oz. Licor 43
1/4 oz. Light brown sugar syrup
1 Grapefruit peel
Combine all ingredients and stir well with ice, serve up and garnish with a grapefruit peel.
Let me tell you, this drink is dangerously delicious. If you’re a sucker for aromatic cocktails with a kick, then this one’s for you!
The inspiration for this cocktail came from eating a spicy Mexican fruit salad; it’s cooling & refreshing with a kick of chili.
6 Dashes Angostura Bitters
1 Dash Tapatio Sauce
2 oz. Sombra Mezcal
1/2 oz. John D. Taylor’s Velvet Falernum
1 oz. Simple Syrup
1 oz. Lime Juice
Jicama cucumber fan sprinkled with chili salt
Combine all ingredients in a shaker, shake well and serve over ice.
I enjoyed creating cocktails for this competition. It gave me a chance to put together some unlikely combinations that inspired me for my upcoming fall menu.
Traditionally I like making cocktails using something created in house.Drawing from commercially available products was a nice challenge. It forced me to think about how flavors, aromas and textures play together, finding a way to highlight each one. I also learned that Tapatio with a bit of Angostura tastes great.
Wish me luck! Give them a try and let me know which one’s your favorite.