Manacháin Monaghan (pictured) from The Monk Cocktail Bar in Buxton in Derbyshire is off to Trinidad & Tobago next year after winning the UK heat of the Angostura Global Cocktail Challenge.
He won last month with two cocktails: Cure All To Cure All combined Angostura 1919 rum with ginger and peppermint tea, Angostura Aromatic Bitters, Demerara sugar and pimento, while the Three-Part Harmony used Angostura Orange Bitters as part of a gin-based recipe.
He will represent the UK at the global final in Trinidad on February 7 against winners from the rest of Europe, Australia, Canada, New Zealand, Russia, South Africa, Trinidad & Tobago, the USA, South America, the Caribbean, the Middle East and other parts of Asia and Africa.
As well as enjoying a trip to the Caribbean country during carnival, Manacháin will be competing for the top prize of US$10,000 and the title of Angostura’s global brand ambassador for the following two years.
Manacháin said: “The whole competition was a lot of fun. The regional heat was great for showcasing the level of talent of bartenders in the north, as well as the breadth of talent with bartenders competing from Manchester, Newcastle, Aberdeen and Liverpool.
“My favourite part though is the good times had with your fellow competitors. Yes, everyone wants to take the win, but it’s great to meet new people whose recipes can inspire you, and whose personalities remind you what an awesome fraternity the bartending community is.”
The heat was held as part of London Cocktail Week in October.
Cure All to Cure All by Manacháin Monaghan
50ml Angostura 1919
50ml Strong-brewed ginger and peppermint tea
8 dashes Angostura Aromatic Bitters
2 Demerara sugar cubes
7.5ml Pimento dram
Garnish: Mint, dried ginger, Angostura Aromatic Bitters
Place the sugar cubes on an absinthe spoon over a Boston glass and soak them with eight dashes of Angostura bitters. Take a blow torch to the sugar cubes until a caramel starts to drip off the spoon. When the caramel is dripping off, rinse the cubes with Angostura rum. After rinsing, drop the sugar cubes in to the Boston glass, crush them and stir together. Add the tea and pimento dram with cubed ice and shake. Strain into a small ice cream coupe and garnish with the absinthe spoon to give off aromas of the drink. On the spoon, place a small mound of dried ginger, soak in three dashes of Angostura bitters and briefly set alight. Blow out the ginger, and clip a healthy bunch of mint to the spoon.
Three-Part Harmony by Manacháin Monaghan
65ml Blend of a juniper-forward gin (Masons Yorkshire Gin) and a coriander-forward gin (Opihr Gin)
10ml Clear 1:1 sugar syrup
6 dashes Angostura Orange Bitters
1 Thin slice of clementine
Garnish: clementine, walnuts and bourbon pecans
Stir all the ingredients with cubed ice and fine-strain into a martini glass. Garnish by running the flesh of the clementine around the rim before dropping it flat into the liquid. Serve with a jar of walnuts and bourbon pecans on the side.