To celebrate the launch of their Cocoa Bitters, The House of Angostura hosted events in seven markets across the U.S. 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.
A finalist from each group will win a $500 prize before moving to the grand finale, where they have a chance to win an additional $1,000.
Charlotte, North Carolina was the second market on the tour, and the cocktails created were all fabulous. Ashley Sarkis led the pack with her contribution, Cocoa Snicker-Dewdle, which won the judges hearts and palettes.
Ashley Sarkis (@sarkisashley) is a bartender from Charlotte, NC, with over 21 years of experience in the industry. Throughout her career, bartending has taken her to many interesting places. She’s grateful to have worked in major cities such as Atlanta, Austin, and now Charlotte, honing in her skills all the while. She has tended bar at some of Charlotte’s best cocktail bars including Backstage Lounge, Grinning Mule, and Vana. She now holds the position of head bartender at Bardo, an upscale New American-style restaurant with a diverse cocktail list. #ChilledCocoaContest is the first contest she’s entered. She’s excited and humbled to be chosen amongst so many talented people. When she’s not bartending, you can find Ashley instructing fitness classes, personal training, and hanging out with her husband, son, and four pups.
- 1 1/4 oz. Tullamore Dew
- 6 dashes of Angostura Cocoa Bitters
- 3/4 oz. Montenegro Amaro
- 1 oz. Cinnamon Syrup
- 1 oz. Vanilla cream
- 1 oz. Egg White
Preparation: Combine all ingredients except egg white in a shaker tin with ice and shake vigorously and strain. Add egg white and dry shake vigorously. Strain into coupe glass and sprinkle top with cocoa-cinnamon sugar.
“I came up with this recipe when a bar guest requested a dessert cocktail to finish off his meal. I immediately thought of my husband’s favorite cookie, snickerdoodles, and how I could recreate those flavors in a drink. Inspired by our love of all things sweet, I decided to mix Amaro Montenegro, Tullamore D.E.W Irish Whiskey, vanilla cream and cinnamon. It was good, but I felt that it was missing something. Then next time I made the drink, I reached for @AngosturaHouse Cocoa Bitters, which took my cocktail to the next level. The bitters added just the right amount of flavor to make it sweet and rich, while the Irish whiskey gives it that much needed kick.”