USA’s David Delaney Jr. Wins the Angostura Global Cocktail Challenge

We are pleased to announce David Delaney Jr. has won the 2012 Angostura Bitters Global Cocktail Challenge in the Port of Spain, Trinidad on February 19, 2012!

Delaney was one of three North American finalists that competed with talented mixologists from all over the world to win the coveted crown. He has tended bar for the Niche Hospitality Group near Boston for several years and has won an array of international competitions.

Fifteen bartenders competed for the title and the grand prize of $10,000 US dollars and a contract to be the Angostura Bitters Global Brand Ambassador during 2012. Countries from around the globe were represented in the completion: New Zealand, Africa, Australia, Malaysia, China, Barbados, Spain, India, Russia, Argentina, the UK and the home country of Trinidad & Tobago.

David Delaney receives his check from Angostura bitters CEO Robert Wong. Photo by CitySip.com

A prominent group of judges from around the world, headed by noted mixologist Ton Abou-Ganim and last year’s Global Challenge winner Andy Griffiths, judged craft cocktails made by all fifteen competitors. Each competitor made two original cocktails, one a rum drink and one a freestyle creation. Their personality, bartending flair and creativity were part of the scoring.

Delaney won the freestyle competition with his “On Second Thought” cocktail and his overall point score secured him the 2012 Angostura Bitters Global Cocktail Challenge crown.

We congratulate David Delaney Jr. on his incredible performance and wish him the best of luck as he begins his journey as the 2012 Angostura Bitters Global Cocktail Challenge Champion and Angostura Brand Ambassador.

David Delaney Jr.'s winning cocktails: On Second Thought (left) features Laird's Applejack, benedictine and Angostura bitters. Five Island Fizz (right) includes Angostura 5 Year Old Rum, Velvet Falernum and Angostura bitters. Photo by CitySip.com

Freestyle Cocktail: On Second Thought (pictured on left)

1 ½ ounce Laird’s Applejack

½ ounce Benedictine

½ ounce Cherry Heering Liqueur

½ ounce Maple Syrup (medium grade A)

¾ ounce Fresh squeeze lemon juice

5 dashes Angostura aromatic bitters

Glass: 5 ounce Coupe

Method: Add all ingredients into mixing tin, add ice, shake and strain into pre-chilled coupe.  Garnish and serve.

Garnish: Cinnamon dusted dehydrated lemon wheel

Rum Cocktail: Five Island Fizz

1 ½ ounce Angostura 5 Year Old Rum

¾ ounce Velvet Falernum

½ ounce Fresh squeezed lime juice

¼ ounce Luxardo Maraschino Liqueur

1 ½ ounce Barrits Ginger Beer

5 Dashes Angostura aromatic bitters

Glass: 12 ounce Collins

Method: Add Angostura 5 year old rum, falernum, lime and maraschino into mixing tin.  Add ice, shake briefly and strain into Collins glass.  Add ginger beer, fill with crushed ice and dash Angostura aromatic bitters to float on top.  Garnish & serve.

Garnish: Lime wheel wrapped around a Luxardo cherry