Angostura Global Cocktail Challenge 2020 finalists revealed

09 January 2020

Simon Dacey, of London’s Trailer Happiness, will be representing the UK in the Angostura Global Cocktail Challenge final taking place in Trinidad & Tobago next month, February 2020.

This year marks the 10th anniversary of the competition, in which 318 bartenders from 55 countries entered. This has been whittled down to just nine finalists.

The competition tasks competitors with crafting two cocktails: one using Angostura rums, and another with Amaro di Angostura. The recipes for Dacey’s winning drinks are below.

In the final, competitors must mix two drinks in seven minutes while entertaining judges with their knowledge about cocktails and Angostura.

Along with a prize of £7,700 ($10,000), the winner will also get a two-year contract as the global brand manager for Angostura Aromatic Bitters, and so competitors will also have to undergo a ‘rigorous’ job interview as part of the final.

‘We have finalists with just a couple of years’ experience to those with over 10 years, those that have enjoyed formal cocktail training to those that have been self-taught, via books and YouTube videos, from award-winning bartenders to those competing in a major competition for the very first time,’ said Rahim Mohammed, Angostura’s executive manager corporate services & marketing.

‘The one thing all of these finalists have in common is a real and urgent passion for their craft, for many it is a calling, an incredible talent for mixing drinks and a great way of telling stories and engaging an audience.’

The drinks that won Simon Dacey his place in the final:

Queen’s Park Hallows
Glass: Chilled coupe
Garnish: Lime wheel toasted in Angostura Syrup (equal parts Angostura Aromatic Bitters and sugar)
Method: Shake the ingredients with plenty of ice. Strain into the glass and garnish.

45ml Angostura 7yo rum
10ml falernum
10ml maraschino liqueur
5ml crème de pêche
15ml lime juice
2 dashes Angostura Orange Bitters

Eye of the Hurricane
Glass: Hurricane
Garnish: Orange slice, maraschino cherry and edible orchid
Method: Build the ingredients together in a hurricane glass. Add crushed ice to fill the glass, but do not swizzle. Garnish.

45ml Angostura 5yo rum
15ml Amaro di Angostura
15ml lemon juice
30ml guava juice
7.5ml pineapple syrup
5ml Pedro Ximénez sherry
3 dashes Angostura Orange Bitters

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