Angostura Bitters announced yesterday the winners of their 2011 North American Cocktail Challenge. The three bartenders who will move on to represent North America in the Global Cocktail Challenge are David Delaney Jr. (from Still & Stir in Worcester, MA), Rachel Ford (Empellon in New York, NY) and Ryan Maybee (The Rieger Hotel in Kansas City, MO).
Each of the bartenders in the competition had to create two unique drinks, one with Angostura and rum, and another with Angostura and the liquor of their own choosing. I'm singling out one of the recipes that sounds particularly tasty.
Five Island Fizz (created by David Delaney, Jr.)
Ingredients:
1 1/2 oz. Angostura Rum
3/4 oz. Velvet Falernum
1/4 oz. Luxardo Maraschino
1/2 oz. Fresh Lime Juice
1 1/2 oz. Barrit’s Ginger Beer
5 dashes of Angostura aromatic bitters
Method:
Shake Rum, Falernum, Maraschino, and Lime with ice. Strain into an empty, pre-chilled Collins glass, top with 1 1/2 oz. of ginger beer. Add crushed ice and top with 5 dashes of Angostura aromatic bitters.
Glass: Collins
Garnish: Lime wheel wrapped around a brandied cherry.
I know what I'll be making this weekend. Congrats to all the winners!
Photo credit: CJ Foeckler
Now really what amateur is going to have and/or willing to buy such liquors.
Posted by: Evelyn Lowmaster | 10/17/2011 at 03:26 PM
Well, um...I have them. :)
I know what you mean, and sometimes feel that way about the cocktail recipes I see. But these ingredients aren't that exotic, which is one the reasons I chose this recipe to highlight.
Even if you aren't interested in buying the spirits, though, it can still be useful (and fun) to study the recipes and get new ideas about how to put flavors together. That's what I like to do.
Posted by: Professor Cocktail | 10/17/2011 at 03:42 PM
p.s. Velvet Falernum is heavenly stuff. I use it fairly often -- it's essential to several Tiki drinks. And it costs less than $20 a bottle, so it's not too pricey.
Posted by: Professor Cocktail | 10/17/2011 at 03:59 PM