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The Intercontinental Spirits Challenge, a global showcase of exceptional spirits, recently concluded its journey, and saw South African spirits celebrated for outstanding craftsmanship.

Following the highly successful Africa leg held in Stellenbosch on May 24th and 25th, 2023, where exceptional Cape Brandy and diverse gins took centre stage, the challenge continued its quest for excellence during the European leg, which took place during the week of June 12th, 2023.

Throughout the Intercontinental Spirits Challenge, the emphasis remained on evaluating and celebrating outstanding beverages while promoting professionalism and camaraderie among industry peers.

The challenge’s commitment to upholding the highest standards of excellence was evident in the remarkable achievements of the participants.

The panellists, consisting of industry experts, meticulously evaluated an impressive array of spirits and liqueurs from 13 countries. This comprehensive evaluation ensured that only the finest and most exceptional beverages received recognition, reflecting the global diversity and excellence within the Intercontinental Challenge.

Cape Brandy, a distinct category, showcased South African spirits’ exceptional craftsmanship and rich heritage.

• The judges were captivated by the depth of flavour, complexity, and unparalleled quality of Cape Brandies. Notably, Sydney Back Potstill Brandy 15 Years and Oude Molen XO shone brightly, earning Trophy Awards for their outstanding character and finesse. Other noteworthy Cape Brandies, such as Tokara XO Potstill, Bayede! XO, Mimosa’s Alambic Potstill XO, Boschendal Potstill 10 Year Brandy, and Durbanville Hills 10-Year-Old Merlot Potstill Brandy 2011, made a lasting impression, further establishing Cape Brandy as a category of remarkable distinction.

Gin and Genever account for a significant portion of entries, reflecting the popularity and diversity of this spirit. The array of entries showcased the versatility and creativity within the gin industry, ranging from classic London Dry gins to barrel-aged expressions and intriguing flavoured variants. Judges were especially impressed by the London-Dry category, awarding a trophy winner, highlighting its exceptional qualities and craftsmanship.

In addition, the Intercontinental Spirits Challenge also highlighted the growing category of rum, with a particular focus on aged rums. As one of the panellists noted, “The rums varied in style and approach,” showcasing the diverse range of flavours and techniques employed by distillers. The number of aged rums in the challenge reflects the increasing interest and appreciation for this beloved spirit among connoisseurs and casual enthusiasts alike.

DGB from South Africa emerged as the most impressive producer in the African leg of the tasting, with an outstanding performance in the competition. Their commitment to excellence was showcased through one trophy-winning entry, three Double Gold Awards, and one Gold Award.

A Belgian producer, Deluxe Distillery emerged as a true standout during the European tasting. It captured the spotlight with four Double Gold Awards and a coveted Trophy Award, affirming its dedication to crafting spirits of unparalleled quality.

The Intercontinental Spirits Challenge serves as a platform to honour and recognise the talents of the participating producers, celebrating their remarkable contributions to the world of spirits. In addition, the competition strives to uphold the highest standards of professionalism while fostering a sense of camaraderie among industry peers.

The Intercontinental Spirits Challenge extends its heartfelt congratulations to all participants and award recipients for their exceptional achievements. Their contributions to the world of spirits continue to elevate the industry and inspire excellence.

For more information, please visit https://intchal.com/ and follow on https://www.instagram.com/intercontinentalchallenge/ for future updates.

It’s a time for slow cooked comfort food, soul-hugging dishes and hot drinks to wrap your hands round.

All of which get a new depth of deliciousness from a dash of ANGOSTURA® bitters, which now has three versatile flavours to add to your kitchen repertoire.

Every cuisine has its cheat sheet seasoning secrets… that bottle of Worcestershire sauce that is indispensable to British stews and hot pots; the fish sauce that adds hidden umami depth to Thai and Vietnamese soups and curries; in Trinidad and Tobago the cook’s sleight of hand secret bottle comes courtesy of ANGOSTURA®  – yup, the iconic yellow-topped bottle with the over-sized label from your cocktail cabinet has been moonlighting in the kitchen all this time.

Now that winter is upon us and the kitchen is the warmest place to be, it’s time to inject a little of that Caribbean warmth into your dishes.

Here are just a few ways to use ANGOSTURA® aromatic bitters, ANGOSTURA® orange bitters, and ANGOSTURA® cocoa bitters to greatest effect. Experiment and see how many more twists you can make to your family favourites with an added dash of aromatic delight.

Beef it up

A slow cooked beef stew with a hearty base of onions and carrots can often do with a little something extra in the way of seasoning to beef it up. A few dashes of ANGOSTURA® aromatic bitters take this homely dish to the next level, with subtle nuances of spices and an underlying complexity that tantalises the tastebuds. It works just as well to rev up a humble pot of beef mince, whether destined for a shepherd’s pie or a pasta sauce. The secret is to add the bitters at the start of cooking, so the aromatics slowly meld and enhance the other ingredients for a harmonious hug of warm flavour.

In the mood for something celebratory and sweet? Add two dashes to your favourite pavlova recipe, or to a carrot cake. The subtle twist of aromatic spices brings a new dimension to these old-favourite desserts.

What you should cocoa

Cocoa isn’t just for sweet treats, although ANGOSTURA® cocoa bitters do work beautifully in baking. Try them added to the dough for extremely moreish choc chip cookies. Just one dash adds a magic complexity to the chocolate butter icing on a rich chocolate cake. And those rich, floral, nutty cocoa aromas elevate a simple mug of hot chocolate to an even more chocolatey soul-food treat.

But experiment with cocoa bitters in savoury dishes too. Think Mexican-inspired dishes – that Aztec food ancestry is a natural partner to cocoa – black bean soups, chilli, a mole sauce for enchiladas, all gain immeasurably from a dash or two of cocoa-infused aromatics.

A match made in heaven

Orange and chocolate are a natural flavour match made in heaven, so reach for the ANGOSTURA® orange bitters when you’re making a chocolate dessert that could do with a little extra citrus and spiced lift. It works wonders with fruit too – think apple pie or plum crumble with an a subtle spicy zestiness backing up the fruit.

On the savoury side, the tropical orange and spice notes work beautifully in barbecue sauces, or in a herby mayo to accompany prawns. Play with ANGOSTURA® orange bitters in seafood and chicken dishes, and add a dash to glazes for ham, duck and roast chicken. And it’s a winner as a winter warmer as a base note to a simple cauliflower soup (grate cheese into the soup before serving for comforting melty richness).

Just a dash

Even when you’re not in cooking diva mode and just want a quick supper, you don’t need to go the full Martha Stewart to enjoy ANGOSTURA® aromatic bitters in your food. Something as simple as scrambled eggs can be dolled up to herby sophistication with a single dash. Go wild and add a dash of cocoa bitters to your breakfast coffee and transport yourself to the Caribbean from the chill of a South African winter morning.

Your winter kitchen will warm to an alluring comfort-food fug of spicy aromas with one simple shake of your ANGOSTURA® bottle, so don’t let it hide in the cocktail cabinet. Give those three colour-coded bottles, topped in yellow, orange and purple, pride of place on your kitchen counter so that you can reach for them easily whatever the weather.

For more information on the Angostura range and delicious food and cocktail recipes, please visit www.angosturabitters.com.

• Follow Angostura South Africa on Facebook /Angostura South Africa and Instagram @AngosturaZA for fun facts, recipes and brand updates.

Today, we’re excited to introduce you to a remarkable brand that has mastered the art of juicing for radiant skin: One Co.

Their dedication to providing fresh and rejuvenating juices has garnered them a loyal following, and we can’t wait to share the benefits of incorporating their products into your daily routine.

Boosted Nutrient Intake:

• When it comes to achieving healthy, radiant skin, proper nutrition is key. One Co.’s juicing offerings provide a remarkable opportunity to elevate your nutrient intake effortlessly. By enjoying their carefully crafted blends, you’ll be treating your skin to a concentrated dose of vitamins, minerals, and antioxidants essential for its overall health. With just one sip, you’ll nourish your skin from within, giving it the foundation it needs to thrive.

Skin-friendly Antioxidants:

• One of the most remarkable aspects of One Co.’s juicing selection is its ability to infuse your body with skin-loving antioxidants. These powerful compounds work tirelessly to shield your skin from the harmful effects of free radicals, keeping it looking youthful and vibrant. By incorporating their antioxidant-rich juices into your daily routine, you’ll be providing your skin with the support it needs to maintain its natural glow and radiance.

Detox for Clearer Skin:

• A clear complexion is often a reflection of a healthy body, and juicing can be a fantastic tool for detoxification. One Co.’s juices can help flush out toxins from your system, promoting clearer and healthier-looking skin. By embarking on a juicing journey with One Co., you’re giving your body the chance to eliminate impurities and reduce breakouts, leading to a more confident and vibrant you.

Experience the One Co. Difference!

Are you ready to unlock the secret to healthy, glowing skin? Embrace the transformative power of juicing with One Co. today! Their meticulously crafted blends are designed to deliver maximum nutrition and flavor, ensuring that every sip is a delightful experience. With a wide range of flavors and combinations, there’s something for everyone to enjoy.

Click here to get your skin glowing!

The Bar & Beverage Awards South Africa 2023 is thrilled to announce that entries are now open for its Beverage Awards submissions categories; for the first time recognising supporting industries that drive service excellence for the drinks sector.

The inaugural Bar & Beverage Awards South Africa is set to become the most significant recognition one can achieve in the industry, placing it alongside other prestigious international drinks awards such as Tales of The Cocktail Spirited Awards.

And as the hottest date to hit the drinks industry calendar this year, the Bar & Beverage Awards Gala Ceremony 2023 promises to be a spectacular affair.

“We anticipate these categories to be highly coveted and an exciting addition to the awards. It is important to recognise the individuals and companies that support the industry and drive service excellence, and we are delighted to provide a platform for them to showcase their accomplishments” says Paul Reynell, Director of the Bar & Beverage Awards.

Any brand, distributor or agency may submit an application to be considered for an award. To ensure transparency and proficiency, the judging panel will be comprised of a robust panel of 32 highly respected captains of industry, led by drinks writer and educator Leah van Deventer. Judges are eligible for awards but will be recused from judging any award they’re nominated for, or where they have a conflict of interest.

Each submissions category recognises the best in their respective fields and highlights the innovation, creativity and a dash of showmanship that the South African beverage industry is known for.

The categories are:

• Best New Local Cocktail Ingredient
• Best New Local Spirit
• Best New Local Liqueur or Spirit Aperitif
• Best Brand Campaign
• Best CSI Campaign
• Best Brand Manager
• Best Sales Representative

Entries close on 31 May 2023. To submit an entry in any of the above categories, visit https://www.barandbeverageawards.co.za/

• For more information about the Bar & Beverage Awards visit www.barandbeverageawards.co.za

World Cocktail Day conveniently falls on a Saturday (13^th May) this year and to celebrate ANGOSTURA® proposes three ways to raise your cocktail party game at home.

It’s time to re-imagine the cocktail party.

While you could go all out throwing a spectacular themed party with roaring twenties Gatsby-esque sequins and glitter, or glamorous fifties film star formality, you really don’t have to go to those lengths.

• The right-now decade ushers in an era of casual (but meticulously crafted) cocktail parties infused with a dash of creativity: ideal for spontaneous get-togethers with friends.

The House of Angostura’s recent launch in South Africa of ANGOSTURA® orange bitters and ANGOSTURA® cocoa bitters (joining their original and indispensable ANGOSTURA® aromatic bitters), provides the perfect way to celebrate World Cocktail Day on the 13^th of May. Experiment, stir, shake and sip, and expand your cocktail horizons… to the power of three.

Here are a few suggestions of how to spice things up with the House of Angostura’s three very individual bitters at your next gathering:

Mix up your Martinis

You don’t need to start out with a fully equipped home bar to host a cocktail party. Pick one spirit as your base and make the mixers do the work – start with riffing on your favourite Martini. With the House of Angostura’s two new bitters flavours (as well as the original ANGOSTURA® aromatic bitters) you have all the inspiration you need to start playing. ANGOSTURA® orange bitters adds an irresistible allure to the Classic Martini. A Pink Gin Martini is simplicity and elegance itself with six generous dashes of ANGOSTURA® aromatic bitters.  And if the Espresso Martini is your go to, see how a few dashes of ANGOSTURA® cocoa bitters adds another layer of swoon-worthy complexity.

Collaborative cocktails

Put a cocktail-savvy new touch on the budget-friendly bring-a-bottle party. Each guest (or pair of guests) nominates a cocktail (keep it simple or go wild) and brings the main ingredients. Challenge each other to add a new twist to your signature cocktails by experimenting with the three ANGOSTURA® bitters flavours as you take turns shaking and stirring through the evening.

Sugar for my honey

Prep your party palette by getting all your mixers in a row: make up a batch of simple sugar syrup; gather a bowl of lemons, oranges and limes; stock up on tonic water, soda water, ginger beer, lemonade, and of course all three ANGOSTURA® bitters. Don’t forget an abundant supply of ice (top tip: make ice with filtered or bottled water unless your tap water is mountain spring pure). Then kick back, raise your spirits and play with an infinite variety of creative cocktail recipes. And don’t forget to mix up a jug or two of everyone’s ultimate refreshment, the Angostura Rock Shandy, to quench thirsts in between cocktails and keep those designated drivers happy.

Causing a stir in the kitchen

In the Caribbean, ANGOSTURA® bitters are just as an essential seasoning in the kitchen as in the bar. Add a dash or two of ANGOSTURA® aromatic bitters to a marinade for steak or chicken and have some fun devising food and cocktail pairings that really sing. When it comes to dessert, ANGOSTURA® cocoa bitters and ice cream are a marriage made in heaven; and ANGOSTURA® orange bitters brings an intriguing new depth of flavour to chocolate desserts.

So, gather a few cocktail-minded friends and bring a spicy new dimension to your World Cocktail Day (and beyond) Saturday nights.

For more information on the Angostura range and delicious food and cocktail recipes please visit www.angosturabitters.com.

• Follow Angostura South Africa on Facebook /Angostura South Africa and Instagram @AngosturaZA for fun facts, recipes and brand updates.

Old Town Italy, the popular Italian restaurant, is celebrating Mother’s Day in a special way this year.

They announced a promotion that promises to make the day even more memorable for all the mothers out there.

The promotion includes a range of delicious food options, live music, a complimentary Malfy Gin & Tonic, and a special surprise for all mothers who book with the restaurant.

• The Mother’s Day festivities are sure to appeal to all those who are looking to treat their mothers to a special day out. Whether it’s a family gathering or a day out with just the two of you, Old Town Italy has something for everyone. The restaurant has always been known for its authentic Italian cuisine, and this Mother’s Day promotion is no exception. From pasta to pizza, the menu is sure to satisfy everyone’s taste buds.

What’s more, the live music will add to the overall experience and create a wonderful atmosphere for all to enjoy. The restaurant has always been known for its vibrant atmosphere and this Mother’s Day, it’s no different. The addition of the complimentary Malfy Gin & Tonic is just the cherry on top of an already perfect day.

But perhaps the best part of the promotion is the surprise that Old Town Italy has in store for all mothers who book with them. While the details of the surprise have not been revealed, it’s sure to be something that will make the day even more special for all moms.

So if you’re looking for a unique and memorable way to celebrate Mother’s Day, then look no further than Old Town Italy. With delicious food, live music, a complimentary Malfy Gin & Tonic, and a special surprise for all mothers, it’s sure to be a day that you and your mother will never forget. Book your table now and make this Mother’s Day one to remember!

Find your closest branch here!

Nominations have officially opened for the inaugural South African Bar & Beverage Awards 2023.

Recognising South Africa’s finest cocktail bars, most talented mixologists and the best local beverage producers, the awards will culminate in a hotly anticipated gala ceremony later this year.

As with the globally renowned Tales of The Cocktail Spirited Awards, the Bar & Beverage Awards judging panel will be comprised of highly respected captains of industry, led by drinks writer and educator Leah van Deventer.

• With a robust panel of 32 expert judges, which boasts a 50/50 gender split, there will be various stages of judging to ensure transparency and professionalism across all categories of the awards.

“I’m delighted to have the opportunity to collaborate on an awards programme that prioritizes an ethical approach at every step, and proud of the comprehensive nomination-and-judging system we’ve designed. Not only have we thoroughly vetted our judges, but we’ll screen each nomination to ensure they comply with our well thought out category outlines. Additionally, judges will be recused where they have a conflict of interest,” says Head Judge, Leah van Deventer.

“I’ve always been an advocate for homegrown talent, and the B&B Awards offer the local industry a chance to recognize, celebrate and uplift their own,” continues van Deventer.

The awards will cover various categories in an effort to acknowledge the talent, creativity and excellence that exists within the local bar and beverage industry; from bartenders and bar owners to brands, ambassadors and hospitality professionals who have made a significant impact on the South African bar and beverage sector.

2023 sees the Bar & Beverage Awards split into two primary categories: the nominations section for Bar awards and the submissions section for Beverages. For the former, both industry and the public are invited to cast nominations for categories such as ‘Best Cocktail Bar’ and ‘Best Bartender’. The latter is where entries like ‘Best New Local Liqueur or Spirit Aperitif’ need to be submitted for consideration. All qualified nominations and submissions get passed on for judging.

For more information about the Bar & Beverage Awards visit www.barandbeverageawards.co.za

As the weather slowly gets cooler and the days get shorter, Flowstone Gin’s wild African botanicals ripen and blossom, ready and waiting for Autumn harvest season!

Autumn is the time of abundance, and there is certainly an abundance of wild Bushveld botanicals ready to be harvested for Flowstone Gin!

Each of these botanicals are significant in making their gins unique, which is why they are all sustainably hand harvested. So, what’s in harvest?

• Senegalia Caffra, or White Thorn. This beautiful and elegant tree bears spiky creamy white flowers with a gentle, sweet scent. Flowstone uses this flower in their Marula varietal, which adds to the floral depth of this gin. The drooping feather-like leaves of this beautiful tree gives the canopy a lovely soft look, its foliage also highly enjoyed by game and stock.
• Cucumis Metuliferus, or African Horned Cucumber, is just moving into its harvest season. This fruit is used in Flowstones Wild Cucumber Gin, adding fresh notes of kiwi, lime and green melon to this varietal. This African climber grows naturally in the Bushveld but is also cultivated in various parts of the world for its showy, edible fruits.
• Ziziphus Mucronata, or Buffalo Thorn. This botanical also goes by the Afrikaans nickname Blinkbaar wag-‘n-bietjie and is used in Flowstones Bushwillow varietal. The tree represents life as we know it as the young twigs zigzag, indicating that life is not always straightforward. Two thorns at the nodes are also significant; one facing backward representing where we come from and one facing forward, representing where we are going.

Buy the Flowstone range of gins online at www.flowstone.co.za as well as Makro and Takealot. To connect with Flowstone, visit Facebook at @FlowstoneGin and Instagram @flowstonegin.

 

Indigenous ingredients, young chefs telling exciting stories and a rock-star all-female jury were just a few of the highlights from the S.Pellegrino Young Chef Academy Africa, Middle East and South Asia Regional Finals 2023.

South African chefs Siba Mtongana, juror, and Zanté Neethling, award-winner, share their experiences of the competition.

Connecting young chefs from across a very diverse region is an important part of the dynamic of the S.Pellegrino Young Chef Academy.

• The Africa, Middle East and South Asia Regional Finals 2023 brought together young chefs, who might never otherwise encounter each other, from South Africa, India, Egypt, Bahrain, Qatar, and Dubai, as well as chefs hailing from Indonesia, France and Peru who are currently working in the region.

This opportunity to meet, mingle, share and compete is especially important for our South African young chefs. While South Africa is very definitely part of the global culinary scene for international visitors, who flock here for our shining culinary reputation, beautiful landscapes and fine wines, it’s isolated by distance from other gastronomic centres, making it hard for young chefs to travel.

“This competition plays a pivotal role – it ensures that young chefs have an outlet to compete in and be discovered beyond their regions. They are placed at the forefront of the world stage,” says juror, chef Siba Mtongana, of SIBA The Restaurant at The Table Bay Hotel in Cape Town, best-selling author, and star of Siba’s Table on Food Network. “Chefs generally spend the majority of their time in the kitchen on the hard grind. Such competitions give them time to showcase their skill and to harness it by learning from others too. Even if they don’t all win, they receive invaluable experience that they take with them and apply going forward. They become part of a global community that is highly beneficial as they grow in the industry.”

As well as broadening their horizons, this competition encourages young chefs to delve deep into their personal beliefs and to identify and focus on what is special and unique about their own culinary heritage. South African chef, Zanté Neethling, head chef of Nest Food Bar in Knysna, won the S.Pellegrino Award for Social Responsibility for her dish Strandveld Ecosystem. This dish celebrates the culinary and medicinal qualities of the indigenous ingredients found along South Africa’s coastline such as wild rosemary, confetti bos, dune spinach, spekboom, buchu, cape cob, smoked mussels and sorghum.

“Winning the S.Pellegrino award for social responsibility gives me the opportunity to be a voice for South African indigenous plants and create awareness in embracing true South African culture and cuisine,” says Zanté. “Many of the diseases and difficulties we are facing today are caused by diet. We need to embrace our edible indigenous plants.” She hopes to be part of stimulating an evolution in our food culture, the establishment of sustainable indigenous food farms to preserve and promote these valuable plants, and to heal through eating from our land.

A championship of and fascination with indigenous foods was also beautifully demonstrated by S.Pellegrino Young Chef Academy Award Regional Final winner Mythrayie Iyer. Head chef of Farmlore Restaurant in Bengaluru, India her dish Barter – Evolution of Indian Cooking Through the Age of Exploration showcased the transition of Indian cuisines begun by the introduction of international trade in the days of Vasco da Gama. One element of her dish used pre-trade indigenous ingredients such as the ridge gourd, millet and aubergine, the second part only new world imports (now staples) such as tomato, chilli and lobster. “The concept wasn’t just for this competition, it’s always been a part of what we do, who I am. I love to celebrate what we have, these ingredients,” she says.

Along with the winners of the two other awards for the region – Kareem Atef (Egypt) Fine Dining Lovers Food for Thought Award, and Aurélian Durand (Dubai) Acqua Panna Award for Connection in Gastronomy,  these young chefs will go on to compete in their categories at the global finals in Milan in October 2023.

“Being able to share my story with more people has been incredible,” says Zanté. “I am now competing for the global social responsibility award which means that I will be able to represent South Africa on a global platform. Meeting culinary legends and fellow contestants has already broadened my network extensively and I’m looking forward to the next step.”

And making connections isn’t just for young chefs. Of her fellow jurors (Selassie Atadika, UN humanitarian and chef-owner of Miduno nomadic dining enterprise in Accra, Ghana; and chef Tala Bashmi of Fusions by Tala at the Gulf Hotel in Bahrain and winner of Best Female Chef Middle East and North Africa 2022) Siba says “I truly enjoyed being a juror alongside Tala and Selassie – we worked super well together and we have now become friends. It was even more special to be part of an all-female jury – it speaks to the recognition of talent across the board, signalling and embracing a new chapter within the fine dining and culinary cheffing world.”

The South African launch of ANGOSTURA® orange bitters and ANGOSTURA® cocoa bitters was a sparkling occasion with liberal dashes of dramatic flair, from the classy cocktails to the cutting-edge laser light show.

When a cocktail legend such as the House of Angostura brings not one but two new bitters to the South African cocktail scene, it’s time to celebrate.

And the launch parties in Cape Town and Johannesburg welcomed these dynamic new orange and cocoa bitters flavours in suitably flamboyant style.

• A sophisticated Cape Town soirée took over Harringtons Cocktail Lounge in the East City on 27^th March, while Jozi bartenders, dignitaries and media enjoyed a chic garden party at the Ten Bompas Hotel in Dunkeld West on 29^th March.

A Journey of Flavour

The party started with an immersive laser light show which took guests on a journey of flavour, telling the story of ANGOSTURA® aromatic bitters from its humble start in Venezuela as a medicinal elixir in 1824, to the golden age of the cocktail in the 1900s and beyond. Guests were whisked on a faster-than-the-speed-of-light world tour of iconic images interpreted as dancing laser line drawings: London Bridge and the Espresso Martini, Florence’s Duomo and the Negroni, the Eiffel Tower and the Boulevardier, Broadway and the Manhattan, flitting onwards to the Caribbean and the era of the rum cocktail and salsa. The common thread in all these inspiring cocktail moments in time – ANGOSTURA® aromatic bitters.

Which led us on subtle wafts of orange and cocoa scents-ation to the story of the new kids on the House of Angostura block: ANGOSTURA® orange bitters launched globally in 2007 and ANGOSTURA® cocoa bitters, the baby of the family born in 2020, both (finally) available in South Africa, and ushering in infinite new possibilities of cocktail creativity.

As the mesmerising laser show drew to a close a steel band started to play, drawing guests through to a newly revealed part of the venue where the stage was set to taste for themselves.

The Stars of the Show

Trays of impeccably mixed cocktails demonstrated the two new bitters flavours and the extra dashes of nuanced flavour they bring to the classics.

ANGOSTURA® orange bitters starred in a sublime Classic Martini and a sumptuous Negroni, and ANGOSTURA® cocoa bitters brought its warm and rich depth to a simply gorgeous Espresso Martini and a Boulevardier, with both bitters featuring in the sumptuous signature cocktail nightcap, the Café Trinidad.

Meanwhile the OG of the cocktail scene, ANGOSTURA® aromatic bitters, held its own in a Queen’s Park Swizzle, an Old Fashioned, an Orange Daiquiri and of course, the Rock Shandy.

A Sensory Supporting Act

Not for nothing is ANGOSTURA® aromatic bitters known as the salt and pepper of the bartender’s world. In Trinidad & Tobago it’s an essential seasoning in every kitchen too. The chefs serving up the food for the launch parties took a leaf from the Trinidadian cookbook and got creative with some bitters-inspired canapés: depth from the cocoa bitters in a balsamic glaze on bocconcini and tomato skewers; citrus brightness from the orange complementing smoked salmon roses; or the gorgeous vegetable spring rolls with orange and honey dipping sauce.

And the dessert carts played on the theme to mouth-watering effect – orange bitters infused brownies, light-as-a-cloud éclairs with an orange cream filling, and decadent subtly orange-scented hand-made chocolates. A side-step to the cocoa bitters dessert station, where cocoa bitters-infused ice cream was deftly frozen and rolled to order on a cold plate, and an espresso fix flavoured with cocoa bitters sealed the deal. Every kitchen officially needs to add these two bitters to their flavour profiles.

And now we are formally introduced, South Africa’s bartenders and chefs look all set to mix up a storm with these two very welcome additions to our cocktail repertoire!

For more information on the Angostura range and delicious food and cocktail recipes please visit www.angosturabitters.com.

• Follow Angostura South Africa on Facebook /Angostura South Africa and Instagram @AngosturaZA for fun facts, recipes and brand updates.