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

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
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

Freestyle Cocktail: On Second Thought (pictured on left)

1 ½ oz Laird’s Applejack

½ oz Benedictine

1/2 oz Cherry Heering Liqueur

½ oz Maple Syrup (medium grade A)

¾ oz 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 with cinnamon dusted dehydrated lemon wheel.

Rum Cocktail: Five Island Fizz (pictured on right)

1 ½ oz Angostura® 5 Yr. Old Rum

3/4 oz Velvet Falernum

½ oz Fresh Squeezed Lime Juice

¼ oz Luxardo Maraschino Liqueur

1 ½ oz Barrits Ginger Beer

5 dashes Angostura® Aromatic Bitters

Glass: 12 ounce Collins

 Method: Add Angostura® 5 Yr. 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 with lime wheel wrapped around a Luxardo cherry.