Auguste wins Angostura Global Cocktail Challenge

RONALDO Auguste's bartending skills were on show on December 3 as he won the Angostura Global Cocktail Challenge held at Nube Nueve Restuarant at Valpark, Valsayn. He will represent Trinidad and Tobago at the Global Cocktail Finals in May 2025, which will be staged in Trinidad.

Auguste was one of eight finalists showcasing bartending skills for judges and a few guests. He also walked away with a trophy and a limited edition of Angostura Bitters.

Finishing second was Kester Blake and Jamila Antoine ended third. The other contestants were Ayodele Edwards, Yannicke St Clair, Christon Searles, Nizel Waldron and Miguell Cruickshank.

All competitors received a copy of Classic Cocktails and Fancy Drinks with Angostura Bitters.

Each finalist had five minutes to set up and six minutes to prepare their drinks. After that the three judges tasted the drinks and each participant took questions from the judges for two minutes. Five points were deducted for every minute a participant went over their allotted time.

Some participants were more outspoken than others, explaining every step of the process in making their cocktails.

Many Angostura products were used during the competition with a splash of Angostura Bitters a popular choice for the participants.

The nerves were visible as some hands were seen shaking, while putting their skills on show before the judges.

The head judge was Raakesh Madoo, a food and beverage lecturer at the Tobago Hospitality and Tourism Institute and head judge for the Caribbean Hotel and Tourism Association.

Speaking to the media before the Global Cocktail Challenge, Madoo said, "What makes the Angostura Global Cocktail Challenge a bit different is that it is all about the House of Angostura, the use of bitters, rums."

Madoo said this year the line up of participants featured experienced competitors.

"I think the judges may have their hands a bit full because going over the recipes I see bartenders being creative this time period."

Giving his insight on what the judges were looking for, Madoo said, "There are number of criteria, so definitely things like aroma, taste, presentation, sustainability is going to be a critical thing. When you look at the rules there is a lot of flexibility where the bartenders can display and showcase their ingredients."

Guests were also treated to various cocktails.