Step into the electrifying world of competition, where few brands can match the allure of Angostura.
With its legendary reputation spanning over 165 countries, Angostura stands as a beacon of quality and innovation. This year, the Angostura Global Cocktail Challenge celebrated its 11th anniversary, drawing 15 of the world’s most brilliant bartenders to the dazzling heart of Trinidad. Here, amidst the tropical rhythms and vibrant culture, it’s not just about crafting the ultimate cocktail—it’s about a life-changing experience.
Day One: A Warm Welcome
Anticipation buzzed in the air as competitors arrived at The Brix Hotel for a sumptuous dinner. Hosted by the charismatic Global Brand Ambassador Daniyel Jones and the insightful Global Brand Educator Raymond Edwards, the evening was more than just a meet-and-greet. It was an opening act, setting the stage for personal stories and connections that would enrich the days ahead.
Day Two: Distillery Tour and Cultural Immersion
The second day launched participants into an exhilarating adventure through the Angostura distillery. They witnessed the enchanting crafting of Angostura Bitters, explored a captivating museum, and marveled at the butterfly collection. The day unfolded with a deconstructed tasting session led by master blender Ariana Maharaj, featuring the new rendition of 1919 and a rare taste of the exclusive Angostura Cusparia Rum—an opulent, limited edition priced at $2,500 per bottle.
The excitement continued with master classes that illuminated the art of sustainable bar practices, helmed by head judge Jack Sotti. Meanwhile, the renowned “Swizzologist,” Martin Tummino, unraveled the intriguing history of the swizzle cocktail. As the day closed, competitors drew their battle lines, armed with encouragement from seasoned judges.
Reflecting on his experiences, Chaytan Baez shared a particularly memorable moment: “When I played the bamboo drums in the cultural night. The fact is that when I won the AGCC in UAE was thanks to the Angostura Tamboo, and if that was significant, when I already felt the drums in the cultural night, the sensation and connection were above the expectations. But on top of that, of course, being in the House of Angostura and its massive history was just more than a dream come true.”
Day Three: Market Challenge
Creativity knew no bounds as bartenders dived into a bustling local market with $50 USD to uncover ingredients for their next masterpiece. The challenge was to craft a cocktail that echoed the vibrant flavors of Trinidad using Angostura bitters. With just an hour to conceive a concept and a recipe, they blended local treasures with the bitters’ complex notes, crafting something truly unique. When asked about her inspiration in the market, Kassandra Derkach from Argentina shared,
“For the market challenge, inspiration was key. I wanted to stay true to my roots while also sharing a fusion with Trinidad. During the days leading up to the competition, it was incredible for me to discover their culture and the strength of their traditions — that experience inspired the cocktail I created.”
Meanwhile, Ricardo Smikle, representing Jamaica, described his inspiration as “a journey of dragon fruit with a unique appearance to Trinidad and Tobago colors, which would create a texture along with Tamarind Chutney.”
Day Four: Overcoming Nerves
Competing on a global stage is no small feat, and dealing with nerves is a universal challenge faced by many competitors. Each of them has developed unique strategies to stay calm and focused when it matters most.
Jay Cozma from Australia shares that nerves are a constant companion, but he finds solace in talking to fellow competitors. “Nerves will always be there,” he says.
“I try to make conversation with the other competitors. Not necessarily about the drinks or the competition, just anything to take my mind off it.”
For Jay, preparation is key. “If you’ve made your drink 100 times, the muscle memory kicks in and takes pressure off remembering the presentation,” he explains. A good night’s sleep and avoiding watching others before his turn also help keep his mind clear.
Nico Čolić from Switzerland emphasizes a healthy lifestyle as his coping mechanism. “Working out before the competition helped a lot with nerves and stress,” he notes. Despite the stress of losing his luggage on the way to Trinidad, which contained crucial elements for his cocktail, Nico maintained his composure by avoiding alcohol and sticking to his workout routine.
Kaelyn Brandt from Los Angeles injects humor into her approach, advising, “No shots until your drinks are in judges’ hands, haha.” Organization is her secret weapon. “My nerves obviously got the best of me, but the only reason I didn’t forget my mixing glass, ingredients, and specs to my drink was because I kept a written checklist,” she admits. Embracing the inevitability of imperfections also helps her focus.
“Know and get comfortable that at least one thing isn’t going to go right.”
Shawn Chong from Malaysia, despite his extensive experience, still wrestles with nerves. His strategy centers around rehearsal. “My strategy is to rehearse the routine as much as possible so that it becomes sort of second nature,” he explains. By ensuring that his routine is ingrained, he reduces the anxiety of potentially forgetting something critical.
Each competitor’s method to conquer nerves is as unique as their cocktails, highlighting that while nerves may be inevitable, overcoming them is indeed possible with the right mindset and preparation.
The Final Showdown
The rooftop of The Brix Hotel transformed into a breathtaking arena for the live showdown. Against the backdrop of Angostura’s 200th anniversary celebration, competitors from all corners of the globe—Australia, Malaysia, Jamaica, and beyond—prepared for the ultimate test. With a $10,000 cash prize and a prestigious two-year brand ambassador role at stake, the atmosphere crackled with excitement.
Judges, including the astute Jack Sotti, the dynamic Daniel Ortega, former AGCC victor Marv Cunningham, and the ever-knowledgeable Raymond Edwards, assessed the contestants on their mixology prowess, storytelling flair, and sustainable innovations.
Ultimately, it was Kat Hood from Barcelona, Spain, whose infectious enthusiasm and exquisite cocktails captured the judges’ hearts, earning her the coveted title. Head judge Jack Sotti praised her performance, saying, “Kat Hood was a fantastic champion this year. Naturally, she aced the cocktail challenge, producing two delicious cocktails—her signature twist on the Queen Parks and a mystery box cocktail that was balanced perfectly, creating a fresh perspective on the twist on a classic Paper Plane. What really made her stand out, though, was the second she got off the plane. She was so engaging, kind, and interested in her fellow competitors. Despite the cocktail competition setting, where everybody was fairly nervous about the upcoming performance and in their own heads, Kat was outgoing, helped her fellow competitors, and displayed high levels of emotional intelligence that translated incredibly well in her on-stage performance.”
Jay Cozma from Australia and Alex Fahrenheim from South Africa snagged second and third places, respectively. The awards ceremony, graced by Angostura’s Deputy CEO Rahim Mohammed, crowned the event with a touch of elegance.
Celebrating Excellence
The Angostura Global Cocktail Challenge transcends the realm of competition; it is a vibrant celebration of creativity, culture, and camaraderie within the spirited community. Congratulations to Kat Hood and all the phenomenal competitors who graced this global stage. Their passion and dedication continue to elevate the art of mixology, inspiring bartenders and cocktail aficionados worldwide. Dive into this extraordinary journey, and you might just find yourself at the next challenge, ready to shake up the world.
Head judge Jack Sotti shared insights from behind the scenes:
“We knew coming into the competition that all the competitors were excellent mixologists and great representatives for their respective countries. Naturally, we wanted to see them perform under pressure and put out some delicious cocktails. What was less obvious was the fact that throughout the whole week, we were keeping an eye on the competitors and scoring them in areas such as camaraderie, behavior, team spirit, and presentation skills—really everything that you would expect to see from a global brand ambassador for a historic 200-year-old brand.”
As the final toast was raised and the last notes of the celebration echoed through the night, it was clear that this competition was not just about winning titles but about fostering a global family of innovators who share a love for the craft. The Angostura Global Cocktail Challenge remains a testament to the enduring allure of mixology, where each cocktail tells a story, each participant becomes part of a legacy, and every moment is a toast to the beauty of creating something extraordinary.
Whether you’re an aspiring bartender or a seasoned mixologist, the spirit of Angostura invites you to embrace the art of cocktails and join this remarkable community of flavor pioneers. Here’s to future adventures, unforgettable experiences, and the magic of Angostura that continues to captivate the world, one cocktail at a time. Cheers!
The post Bitters and Beyond: An Insider’s Perspective on the Angostura Global Cocktail Competition appeared first on Chilled Magazine.
Source: Mixology News
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