Angostura brought the carnival spirit to London when they held the European Finals of the International Angostura Cocktail Challenge at UK Rumfest 2010.
Angostura Crowns European Cocktail Champion
Angostura brought the carnival spirit to London when they held the European Finals of the International Angostura Cocktail Challenge at UK Rumfest 2010. German mixologist Wolfgang Mayer took the European crown, and goes through to the grand finale.
The competition saw twelve finalists vying for the European title following months of regional and national competitions. Mixologists from countries including Spain, Italy, Russia, Germany and the UK created two cocktails, each judged on cocktail taste, appearance and aroma. The winner, who was announced at the Golden Barrel Awards on Saturday night, wins a place in the Global Final which takes place in Trinidad during the world famous carnival in March 2011.
Judges for the European final included 2008’s winner Jamie Stephenson and Imbibe Bar & Spirits Editor Alice Lascelles. Angostura’s Director of Corporate Communications Giselle Laronde-West and the woman who beat Halle Berry to win Miss World in 1986 was also part of the judging panel.
Giselle announced the Cocktail Challenge winner at the Golden Barrel Awards and comments: ‘The standard this year has been extremely high so it was very difficult to choose a winner. However Wolfgang’s cocktail really was incredible and the mix of ingredients worked perfectly. The winning cocktail ‘Seven Senses’ stood out due its freshness, originality, balance and aftertaste, whilst Wolfgang’s presentation skills were professional, confident and interesting.’
As European winner, Wolfgang will now face winners from North America, South America, Caribbean, Asia, Africa, Trinidad & Tobago and India. The winner of the Global Competition wins a cash prize of $10,000 US and a year-long contract as the global Angostura brand ambassador.
Seven Senses – Winning Cocktail
4cl Angostura Anjeo Rum
2cl Fresh Lime
2cl White Peach Puree
1.5cl Sugar syrup
3 dash Angostura Bitters
0.5cl Raspberry Syrup
2 Sage Leaves
Served in a martini Glass
Garnish – white peach peal and a sage leaf.
Method – shake all ingredients and double strain in to glass.
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