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. The Miami event was led by Chilled brand ambassador, Rebecca Applebaum.

Sarah Turbett

Sarah Turbett

For this event, we had an honorable guest from Nashville join. Sarah Turbett impressed the judges and won the content in the Miami market with her Cocoa Paradise cocktail. “I’ve had so much fun experimenting with different cocktail pairings, and I am so impressed with how versatile these bitters are!”

Sarah is a self-proclaimed “cocktail nerd.” She is passionate about expressing her creative palate through her innovative and thoughtful food pairings. Sarah can be found talking about her love for brown spirits wherever she goes. “The Nashville service industry has been hit pretty hard this year, from a tornado to the pandemic, and finally a bombing. This prize money will be put towards helping the industry.”

Here is Sarah’s (@saatuurn) cocktail.

Cocoa Paradise

Cocoa Paradise

Cocoa Paradise

Ingredients:

  • 1 1/2 oz. Angels Envy Rye
  • 1 oz. Mango Nectar
  • 3/4 oz. Fresh Lime Juice
  • 1/2 oz. Coffee Syrup
  • 5 dashes @angosturahouse Cocoa Bitters
  • 2 dashes Angostura Orange bitters
  • 1 Egg White

Preparation: Shaken dry, then with ice served up with a dusting of cocoa powder and lime peel.