These are the nine Angostura Global Cocktail Challenge 2020 finalists with their winning rum cocktail recipes

The House of Angostura® welcomes nine of the most talented, diverse and creative bartenders from across the globe to Trinidad & Tobago to compete for the world title of Angostura® Global Cocktail Challenge 2020 champion. The competition will take place during the greatest show on earth, Trinidad & Tobago Carnival.

The global finals will see each bartender mix two drinks in seven minutes while entertaining judges with their knowledge about cocktails, the category and Angostura®. They will also need to complete a rigorous interview – there is a job at stake after all.

2020 represents the 10th anniversary of the Angostura® Global Cocktail Challenge with 318 entrants competing from 55 countries. The winning bartender will receive the coveted title of “Angostura® Global Cocktail Challenge (AGCC) Champion,” a cash prize of US$10,000 and a two-year contract as the Angostura® Global Brand Ambassador for ANGOSTURA® aromatic bitters, ANGOSTURA® orange bitters, Angostura® Rums and Amaro di ANGOSTURA®, as well as the opportunity to revisit Angostura’s home in Trinidad & Tobago serve as a Judge in the next AGCC Global finals.

Here are the nine finalists with their winning rum cocktails.

Shana Rajahram Trinidad & Tobago

Shana Rajahram Trinidad and Tobago 700x467 These are the nine Angostura Global Cocktail Challenge 2020 finalists with their winning rum cocktail recipes

Shana started competing in cocktail competitions before she even became a full-time bartender. Rajahram already has two major wins under her belt, including 2018 Caribbean Bartender of the Year and aims to be the best female mixologist in the western world.

La Cura

Shana’s inspiration comes from digging deeper into the past and finding a very rich history, this allows me to help raise the standard of the bar and tiki cocktails. “I take pride when using Angostura® Rums, as it is part of my heritage.”

Ingredients:

  • ¾ oz Angostura® 1919
  • ¾ oz Angostura® 7-Year-Old
  • ½ oz Grand Marnier
  • 1 oz fresh lime juice
  • 3 dashes ANGOSTURA® orange bitters
  • 5 dashes ANGOSTURA® aromatic bitters
  • 1 dash cinnamon
  • ½ oz ginger tea

Method:

  1. Add all ingredients into punch bowl and swizzle
  2. Then add a craft block of ice and crushed ice 
  3. Garnish with lemongrass, mint leaves, dry orange, 3 coffee beans and a touch of cinnamon.

Marv Cunningham The Bahamas

Marv Cunningham Bahamas 700x467 These are the nine Angostura Global Cocktail Challenge 2020 finalists with their winning rum cocktail recipes

Marv Cunningham has been bartending for over 20 years and is a two-time winner of Taste of the Caribbean Best Caribbean Bartender award after defending his title in 2016 before returning to judge the competition in 2017.

Cunningham got the nickname The Bishop– as he is very spiritual and one of his pre-competition rituals is to pray openly for a sense of calm for all – one of his fellow competitors named him the Bishop and it sort of stuck.

The Mas-Curried Cocktail

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Created by Angostura's Global Cocktail Ambassador, Marv Cunningham, the Mas-Curried was inspired by the trend towards culinary cocktails.

Chad Lawrence Canada

Chad Lawrence Canada 1500x1807 1 700x843 These are the nine Angostura Global Cocktail Challenge 2020 finalists with their winning rum cocktail recipes

Chad ran his own coffee shop before becoming a bartender. He loves to take an incredibly geeky approach to flavour deconstruction and create cocktails that spark joy while transporting you to a different place.

Along The Banks

Dr. Siegert’s treatment of feverish patients Along The Banks of Venezuela’s Oronico River in the 1820’s, where he used his proprietary tincture that would eventually be known as iconic Angostura® aromatic bitters. Chad wanted Angostura® 7 Year Rum to be the star, and chose ingredients that, in tandem with the rum, would create layers of depth, and evoke a feeling of hanging out Along The Banks of the Oronoco.

Ingredients:

  • 1.5 oz Angostura® 7 Year Old
  • ½ oz Amaro di Angostura® 
  • ¼ oz Crème de Cacao
  • ¾ oz lime juice
  • ½ oz honey syrup (2:1)
  • 5 dashes of ANGOSTURA® aromatic bitters
  • Salted absinthe rim
  • 4 sprigs of fresh thyme

Method:

  1. Add all ingredients, except absinthe, to shaker tins and shake until chilled and diluted. 
  2. Double strain into chilled coupe that has been spritzed with salted absinthe solution.
  3. Garnish with fresh thyme sprigs.

Gustavo Costa Brazil

Gustavo Costa Brazil 700x467 These are the nine Angostura Global Cocktail Challenge 2020 finalists with their winning rum cocktail recipes

Gustavo Costa is from Juiz de Fora, Brazil, a small town which by his own admission has little cocktail culture to speak of, he’s looking to change all that though through his bar training and consultancy and prove that little cities can be just as good as great cocktail capitals.

After developing his own skills via books and YouTube, Costa has been bartending for over 10 years and boasts an impressive home bar as well as a dashing Angostura® Bitters tattoo.

Wings

This drink is inspired by my journey to become a bartender, it has not been easy, sometimes it has been dark and the I’ve encountered my fair share of storms along the way. So, it makes sense to riff off the classic Dark N’ Stormy in my first rum cocktail competition and hope I ride the storm.

Ingredients:

  • 50ml Angostura® 5 Year Old Rum  
  • 20ml Amaro di Angostura® 
  • 15ml lemon juice
  • 5 dashes of ANGOSTURA® orange bitters
  • 3 dashes of ANGOSTURA® aromatic bitters
  • 100ml ginger ale

Method:

  1. Put all the ingredients in a highball glass and fill with ice. 
  2. Stir gently and zest an orange peel above the cocktail. Garnish with an orange peel

Mike Jordhoy France

Mike Jordhoy Paris 700x467 These are the nine Angostura Global Cocktail Challenge 2020 finalists with their winning rum cocktail recipes

Mike Jordhoy is the bar manager at the Parisian cocktail bar, Lulu White, a local haunt known to host some of the city’s most infamous industry parties.

After a sabbatical travelling across Europe, Mike was bitten by the cocktail bug and inspired to swap the corporate world and corner office for the cocktail scene four years ago.

Butterfly Swizzle

Mike’s inspiration for this cocktail was the butterflies that went into the sugarcane fields and served as a signal of the maturity of the sugarcane.

Ingredients:

  • 40ml Angostura® 7 Year Old Rum  
  • 15ml banana liqueur
  • 10ml fresh lime juice
  • 10ml simple syrup (3:2)
  • 5ml Amaro di Angostura®
  • 2 dashes ANGOSTURA ® orange bitters
  • 4 dashes absinthe
  • 5 dashes ANGOSTURA ® aromatic bitters

Method:

  1. Build the drink into a snifter glass, except the ANGOSTURA® aromatic bitters
  2. Add crushed ice and swizzle
  3. Complete with more ice and the ANGOSTURA® aromatic bitters
  4. Garnish with a wedge of flamed banana

Rohan Massie Australia

Rohan Massie Australia  700x467 These are the nine Angostura Global Cocktail Challenge 2020 finalists with their winning rum cocktail recipes

Rohan Massie has over 15 years’ experience in hospitality working in every style of venue from cafes to 6-star resorts.

Massie currently runs and co-owns Rude Boy, a specialist rum bar in Hobart with his wife and business partner.

The original inspiration for this creation was based on a conversation about simplicity and technique Rohan had at an old mate’s place in Sydney. This cocktail was designed to have all the things he wants in a rum cocktail; freshness, texture and balance. Using simple flavours creatively paired and classic technique can produce cocktails that tick all the boxes without the need for a centrifuge, a rotavapor or any other fancy bar equipment.

The Doctor’s Orders Cocktail

Doctors Orders These are the nine Angostura Global Cocktail Challenge 2020 finalists with their winning rum cocktail recipes

Created by Rohan Massie for Angostura's Global Cocktail Challenge 2020, the Doctor’s Orders cocktail was inspired during a conversation about simplicity and technique at a friend's place in Sydney.

Simon Dacey London

Simon Dacey London 700x722 These are the nine Angostura Global Cocktail Challenge 2020 finalists with their winning rum cocktail recipes

Interesting fact:

Simon Dacey is a European Bartender School Graduate and has been bartending for two years, he looks to deconstruct classic cocktails and make them simpler and more delicious.

This is not the first time Dacey has represented his country, Simon represented team Great Britain at fencing but this time he will be dazzling with his cocktails, not a sword.

Queen’s Park Hallows

This new signature serve is designed to highlight the base spirit. In this case, the baking spice characteristics of Angostura® 7 Year Old Rum’s age are enhanced by the falernum, while the rich fruit character of the column rum is highlighted through the use of maraschino and peach. The whole drink is then lifted with ANGOSTURA® orange bitters, to produce a refreshing multi-seasonal drink for any time of the day.

Ingredients:

  • 45ml Angostura® 7 Year Old Rum  
  • 10ml Falernum
  • 10ml Maraschino Liqueur
  • 5ml Crème de Peche 
  • 15ml lime juice
  • 2 dashes ANGOSTURA® orange bitters

Method:

  1. Shake the ingredients with plenty of ice. 
  2. Strain into a chilled coupe
  3. Garnish with a lime wheel toasted in Angostura® Syrup (equal parts ANGOSTURA® aromatic bitters and sugar).

Vasile Dorofeev Dubai

Vasile Dorofee Dubai 700x467 These are the nine Angostura Global Cocktail Challenge 2020 finalists with their winning rum cocktail recipes

After working his way up, one-time pot wash, waiter and barback, Vasile Dorofeev is now Group Beverage Manager at Skelmore Hospitality Group based at Roberto’s in Dubai.

With over 10 years’ experience in bars internationally Dorofeev, originally from the Republic of Moldova, specialises in high volume cocktail bars and is a seasoned competitor with numerous regional competitions under his belt.

Bolivars

Johann Gottlieb Benjamin Siegert was Surgeon-General in Simon Bolivar’s army in Venezuela, during his time there he developed the formula of the most important ever cocktail ingredient, and no less important cure-all and tonic for the army of Simon Bolivar. My Bolivar cocktail is the tribute for this great person who assisted the birth of this legendary product.

Ingredients:

  • 45ml Angostura® 7-Year-Old Rum  
  • 2 dashes of ANGOSTURA® orange bitters
  • 5ml Falernum Syrup
  • 15ml Single Origin Cold Brew

Method:

  1. Stir down over a 6*6*6cm hand cut ice block and garnish with a fancy orange peel.

Agung Satria Vietnam

Agung Satria Asia 700x474 These are the nine Angostura Global Cocktail Challenge 2020 finalists with their winning rum cocktail recipes

One-time motorcycling champion, Agung Satria is now mixing drinks at BAM BAM, a tropical high volume cocktail bar in Vietnam.

Satria has attended bartending school and classes by Japan’s renowned, Hidetsugu Ueno, but the person who has taught him the most about bartending is his father, back home in Bali.

Liquid Salad

This rum drink is a twist from a very popular coconut dill salad. As salad is considered an appetizer, this libation will help stimulate your appetite.

Ingredients:

  • 30ml Angostura® 1919  
  • 30ml Coconut liqueur
  • 30ml Dill extract
  • 15ml lime juice
  • 5ml sugar syrup
  • 5 dashes ANGOSTURA® aromatic bitters

Method:

  1. To make the dill extract, take 50g of fresh dill, combine with 200ml of water and blend until smooth and filter through a cheese cloth
  2. Then, pour all ingredients into a shaker, fill with ice
  3. Shake vigorously
  4. Double strain
  5. Garnish with dill leaf attached to the rim of the glass with a cocktail clip