Category Archive: Angostura Global Cocktail Challenge

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You’ll Marvel at this cocktail created by Alex Kirles for the U.S. Finals of the Global Cocktail Challenge. Kirles won the competition, and will be moving on the Finals in Trinidad this February.

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U.S. Global Cocktail Challenge Winner Alex Kirles created The Branch, utilizing Amaro di Angostura® as the base of the cocktail.

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Catherine Hood used Angostura® 1824, and aromatic and orange bitters to create her cocktail, The Hummingbird.

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Catherine Hood created the Gold Standard for the U.S. Finals of the Global Cocktail Challenge. Click through to see the flavors of the island come to life in this swizzle.

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Phillandrene 2 highlights the incredible flavors of Amaro di Angostura®. It was created by Glendon Hartley of Service Bar D.C. for the U.S. Finals of the Global Cocktail Challenge.

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South African contestant Dino Bastia took home the honors for Best Rum Cocktail at the 2016 Angostura Global Cocktail Challenge. His cocktail, The Sanctuary, embraces the tropical theme with notes of pineapple juice and fresh lime juice.

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It took the award for Best Freestyle Cocktail at the 2016 Angostura Global Cocktail Challenge, and is the creation of champion Neal Ramdhan. Make sure to check out this “Bitter Mayan” for yourself.

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Trinidad and Tobago’s competitor Neal Ramdhan is the new Angostura Global Cocktail Champion! Winner of the Best Rum cocktail prize, was Dino Batista of South Africa and winner of the Best Freestyle cocktail prize was Neal Ramdhan. Second place overall went to Dino Batista and coming in third, was the competitor from Canada, Johnathan Strokowski Ross. After 900 entrants from 36 countries around the world, the last 12 finalists were the cream of the crop.

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Bananas, chocolate and rum – oh my! One look at the ingredients that go into this cocktail and you can’t help but think of dessert. Created by Johnathan Ross for the rum round of the 2016 Angostura Global Cocktail Challenge.

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A simple, but complex cocktail that combines fruit and citrus liqueurs, syrups and juices. It helped land Johnathan Ross a place in the 2016 Angostura Global Cocktail Challenge, where he placed third overall.