ChicagoCulinarian

Photo Credit: Chriusha

Two Chicago mixologists, Jason Cevallos from The Aviary and Matthew Tiddes from McCormick & Schmick’s will go head-to-head with five other finalists next week at the Angostura Bitters North America Cocktail Challenge, which will take place Tuesday, Oct. 11 at the Victor Hotel. The winning bartender will walk away with $5,000 and a trip to Trinidad to represent North America in the Angostura Global Cocktail Challenge in February next year.

Cevallos will whip up his horchata and peach cocktail, and Matthew Tiddes will try his hand with the Ron Bailarin and The Conquistador cocktail he developed (recipes and specific ingredients are not being released until after next Tuesday’s competition). The two were selected by a panel of judges after mixologists across the U.S. and Canada submitted two unique recipes that had to include at least five dashes of Angostura Bitters each. Cocktail recipes were judged based on appearance, aroma and taste.

Other finalists and their cocktails include:

• David Delaney Jr., Worcester, MA with Five Island Fizz  and On Second Thought
• Rachel Ford, New York, NY with Johann’s Ruin and Seventeenth Century
• Ryan Maybee, Kansas City, MO with the Ward & Precinct and Exploration Cocktail
• Lauren Mote, Vancouver, BC with the Red Punch and Yuzu Bastard
• Ezra Star, Boston, MA with the The Little Red Lion and Bolivar Flip

I’ll let you know who the winner was next Wednesday (Oct. 12). The names of the judges for the live competition will be released after the event.

In honor of this event, I will now submit a cocktail recipe myself using Angostura bitters. I expect to win cash.

Classic New Orleans Sazerac

(Courtesy of my good friend and NOLA native, Sophie Amoss, who once bartended at Commander’s Palace)

Good quality absinthe (such as North Shore Sirene)

1 1/2 jigger Sazerac or Templeton rye whiskey

1 teaspoon simple syrup (or more if you prefer it slightly sweeter)

5 dashes Angostura bitters

Twist of an orange peel

Add ice and enough absinthe to coat the bottom of a rocks glass. Add the whiskey, simple syrup, bitters and ice to a martini shaker; stir well (about 30 times). Swirl the absinthe with the ice and dump both from the glass. Strain the shaker’s contents into the glass. Add the twist and enjoy. Makes 1 delicious cocktail. Warning: two (or 3) of these hits you good, 20 minutes after consumption.

Photo Credit: Cocktail Times

Note: The winners were…

David Delaney Jr. from Still& Stir in Worcester, MA for his Five Island Fizz and On Second Thought

Rachel Ford from Empellon in New York for her Johann’s Ruin and Seventeenth Century

Ryan Maybee from The Rieger Hotel in Kansas City, MO for his Ward & Precinct and Exploration Cocktail

Here are the cocktail recipes from the two Chicago mixologist participants:

Jason Cevallos, The Aviary

Horchata Ingredients:

1 oz Angostura® Rum

1⁄2 oz Casa Noble Reposado Tequila

4 1⁄2 oz Rice Milk (chilled)

5 dashes Angostura® aromatic bitters

1 oz Agave Syrup

Build in Styrofoam cup. Stir with cinnamon ice. Add lid and straw.

Peach 

1 oz Bernheim Wheat Whiskey

1⁄2 oz White Port

1 oz Fresh Peach Juice

Maple Sap Soda

Shake first 3 ingredients on 5 Kold Draft cubes. Strain into Angostura Ice sphere (1 part Angostura : 16 parts water) filled collins glass. Garnish with Sweet Annie.

Matthew Tiddes, McCormick & Schmick’s  

Ron Bailarin

2 oz. Angostura® Rum

1 oz. Ginger syrup

1 oz. Fresh Lime juice

3⁄4 oz. Fresh Pineapple juice

2 chunks pineapple

8 dashes of Angostura® aromatic bitters

Muddle 2 chunks of pineapple & ginger syrup. Add rum, lime & pineapple juice- shake with ice. Double strain into ice filled highball. Top with 8 dashes of Angostura. Slap 10 mint leaves and place on the inside lip of highball glass.

The Conquistador

2 oz. Cazadores Reposado tequila

1 oz. Fresh Lemon juice

2 bar spoons agave nectar

2 heaping bar spoons strawberry rhubarb jam

6 dashes of Angostura® aromatic bitters

1 egg white

In pint glass stir lemon juice, agave nectar and jam. Add tequila, Angostura Bitters and one egg white. Dry shake. Shake with ice. Double strain into a coupe. Garnish with a hibiscus salt rim and orange peel.