The House of Angostura hosted events in seven markets across the U.S. to celebrate the launch of their Cocoa Bitters.
After each event, Chilled challenged the bartenders to create a cocktail in the #ChilledCocoaContest.
The events were hosted by Matthias Merges, Proprietor of Folkart Management which includes Billy Sunday, and Stephen Andrews the manager/head bartender at Chicago’s Billy Sunday, two industry veterans, and all cocktails judged by Chilled 100 Director, Wendy Hodges and North American Angostura Brand Ambassador, Chad Lawrence.
Each group had a finalist who will win a $500 prize before moving to the grand finale, where they have a chance to win an additional $1,000.
Led by Chilled 100 Ambassador, Benjamin Rouse, the event was a success.
Nashville, Tennessee was the next market to celebrate the launch of Cocoa Bitters. Each cocktail was unique and delicious in their own way. Julia Aguirre took first place with her Dads Secret Stash cocktail.
Julia Aguirre (@aguirre_julia) created this cocktail inspired by her father’s love of Queen Anne Cherry Cordials. The drink has deep expressions of cocoa, spice, and fruit.
Julia has nearly 15 years of experience in the industry. She currently is the Assistant Manager and Bar Lead at The Treehouse, located in east Nashville. When crafting cocktails, she keeps two things in mind: science and history. Julia has a degree in professional chemistry and looks at ingredients as a periodic table. When she was coming up in the industry, her mentors had her focus on the history behind every classic cocktail.
Dad’s Secret Stash
- 1 1/2 oz. Ron Zacapa 23
- 3/4 oz. Luxardo Cherry Sangue Morlacco
- 1/2 oz. Gifford Créme de Cacao
- 10 Dashes Angostura Cocoa Bitters
Preparation: Combine all ingredients into a mixing glass, add 1 inch by 1-inch ice cubes and stir for 30 seconds for proper dilution, strain, and serve up in the well-chilled glass. Garnish cocktail by finely grating cocoa pods over the top.