Angostura announces winner of UK cocktail challenge

Máté Csatlós AngosturaMáté Csatlós from The Edgbaston, a new hotel near Birmingham, will be heading off to Trinidad after winning the UK final of the Angostura Global Cocktail Challenge.

He overcame competition from five other finalists at the event held inside a pod on the London Eye, impressing the judges with his two cocktails, Il Conte and Madame Butterfly (see below).

Originally from Budapest, Máté used a variety of interesting ingredients include Hungarian apricot pálinka, yuzu, Rubis chocolate wine and Rabarbaro Zucca amaro.

His prize is the trip of a lifetime to attend the global final in Trinidad, the home of Angostura rum and Angostura Bitters, during the internationally famous carnival.

He will battle it out against the world’s top bartenders for the global prize: a trophy, $10,000 in cash and a two-year contract to be the global brand ambassador for Angostura aromatic bitters and rums.

The judges were Angostura brand ambassadors Jamie Stephenson and Daniyel Jones, writer Sandrae Lawrence from The Cocktail Lovers, and writer Peter Holland from The Floating Rum Shack.

Alison Gibb, Angostura international brand manager at Burn Stewart Distillers, said: “Máté really engaged with the overall concept of the challenge, which was to explore new and distinctive ways of using Angostura Rum and Angostura aromatic bitters. Il Conte and Madame Butterfly stood out for the judges as it embodied the versatility and flavour of our brand.

“Angostura’s Global Cocktail Challenge is a fantastic platform for bartenders of all levels to showcase their talent. The judges had a difficult job on their hands this year – the standard of entries was extremely high.”

The final of the Global Cocktail Challenge will take place in Trinidad in March 2014.

The Edgbaston is the new hotel from the company behind the five-star Warwickshire hotel The Kenilworth where Máté worked behind the bars after previously being at The Dorchester in London. It is due to open this winter.

Il Conte by Máté Csatlós

40ml Angostura 1919
25ml Rubis chocolate wine
7.5ml Rabarbaro Zucca
3 dashes of St Elizabeth Allspice Dram
5 dashes of Angostura Bitters
Rinse of Black Bottle Scotch whisky

Stir ingredients together and pour into a chilled glass. Garnish with orange peel and 70% dark chocolate

Madame Butterfly by Máté Csatlós

40ml Apricot pálinka
25ml Plymouth Sloe Gin
25ml Yuzu and Lemon juice
10ml Grade B Maple Syrup
5 dashes of Angostura Bitters

Shake ingredients with ice and strain into glass. Garnish with edible fruit leathers of apricot, blackcurrant, banana, apple and a mandarin twist.

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