In case you missed it, 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.
- 1 oz. London Dry Gin ⠀
- 1/2 oz. Licor 43 ⠀
- 1/4 oz. ANGOSTURA Cocoa Bitters
- 1/2 oz. Lavender Honey Syrup*
- 3/4 oz. Winter Citrus Blend**
- 1 1/2 oz. Champagne*⠀
Preparation: Combine all ingredients except the champagne in a shaker, add ice, and shake. Double strain into a rocks glass with ice, and top with the champagne. Garnish with a blood orange slices and fresh grated nutmeg.
*Lavender Honey Syrup
- 200 gr honey ⠀
- 100 gr water ⠀
- 2 gr dried lavender
Preparation: Bring honey and water to a simmer on the stove. Stir in lavender, turn off the heat, and cover. Strain once cool.
**Winter Citrus Blend
- 2 parts blood orange juice
- 1-part lemon juice
Note: If you are using prosecco, alter the citrus blend proportions to 1:1
The finalists in the other markets included:
Zev Glesta for the New York market with his Tangostura cocktail.
Sarah Turbett for the Miami market with her Coco Paradise cocktail.
Evren Bora for the Denver market with his Ango Carré cocktail.
Kevin Rhodes for the Austin market with his Mérida by Night cocktail.
Julia Aguirre for the Nashville market with her Dad’s Secret Stash cocktail.
Ashley Sarkis for the Charlotte market with her Cocoa Snicker-Dewdle cocktail.
Don’t forget to check out our Instagram highlight reel where we feature each finalist!