Make The Cocktails That Won The Angostura Global Challenge

The results for the 2020 Angostura Global Cocktail Challenge are in and we have the recipes for the best Rum cocktail and the best Amaro cocktail.

By: Tiff Christie|February 26,2020

If you are wondering what cocktails to whip up for family or friends this weekend, then Angostura may just have that sorted.

Earlier this week the Rum and Bitters brand announced the results of their global cocktail challenge and two very tasty cocktails came out in front.


Marv Cunningham was crowned the winner of the 2020 Angostura Global Cocktail Challenge

If you are looking for something truly unique with a bit of a vegetal edge, then the cocktail Mas-Curried with Rum, Curry Shrub and a Cauliflower puree is well worth mixing up. Created by this year’s winner, Marv Cunningham from the Aura Nightclub Atlantis Group in The Bahamas, the drink has both spicy and savoury notes with a burst of citrus.

Cunningham, who has been bartending for over 20 years, is a two-time winner of Taste of the Caribbean Best Caribbean Bartender award, navigated the rigorous competition to claim the win, as well as the brand ambassadorship for Angostura for the next two years.

Cunningham’s winning rum cocktail ‘Mas Curried’ captures one of the most iconic Trini flavours – curry – combines it with cauliflower and showcases how it can complement the flavour profile of the iconic Angostura® 7-Year-Old Rum, with its rich maple, chocolate, honey and toffee notes.

Commenting on the win, Marv Cunningham, Angostura® Global Cocktail Challenge Champion 2020, said: “I am thankful for the opportunity presented by the Angostura Global Cocktail Challenge. To be honoured by such an esteemed judges panel against the top global competitors feels surreal. I’m excited to travel the world with Angostura and share Caribbean culinary cocktail concepts and the flavours of these islands with others.”


Angostura Global Cocktail Competition 2020 finalists

Explaining what set Marv Cunningham apart, head judge, Maxwell Britten comments: “He has a culinary sensibility that is increasingly important both in today’s cocktail world and also in food preparation, as I’ve seen demonstrated here in Trinidad, Angostura bitters add the same magic to a dish as it does to a drink. His rum cocktail was probably the most unusual of the competition, I’d never considered adding cauliflower to a cocktail, but it really works.”

Australian, Rohan Massie, picked up the Best Amaro Cocktail Award for ‘Hidden Perfection’ and placed second in the competition. Hidden perfection also has a vegetal taste as Massie sought out weird and wonderful flavour pairings that would blend with Amaro di Angostura.

Massie’s winning Amaro cocktail demonstrated his finely-honed technique and precisely combined Amaro di Angostura® with banana wine, beetroot soda, a parsley tincture and ANGOSTURA® orange bitters.

Commenting on Massie’s performance head judge, Maxwell Britten comments: “Rohan is an extremely talented, innovative drinks maker from the fermentation he was working with to the garnish he was using. His presentation was sophisticated, elegant and simple all at once.

No matter which cocktail you chose, this weekend is definitely a great time to explore the products of Angostura, while raising your cocktail game and expanding your repertoire.


Best Rum Cocktail

Mas-Curried by Marv Cunningham, Aura Nightclub Atlantis Group, The Bahamas


2 oz Angostura® 7 Year Old

1 oz curry shrub

¾ oz fresh lime juice

2 dashes of cauliflower puree

5 dashes of ANGOSTURA® aromatic bitters

2 dashes of ANGOSTURA® orange bitters


Add all ingredients into a cocktail shaker with ice. Shake and double strain into an Old-Fashioned Rocks glass over a single ice block. Garnish with a dehydrated lime wheel and a hand-crafted traditional plantain chip

Best Amaro Cocktail

Hidden Perfection by Rohan Massie, Rude Boy, Tasmania, Australia


30ml Amaro di Angostura®

60ml banana wine

20ml beetroot soda

2 dashes parsley tincture

2 dashes ANGOSTURA® orange bitters


Keep all ingredients in the fridge except for bitters and tincture. Combine ingredients in Pinot Noir wine glass over ice sphere. Stir briefly. Garnish with dehydrated beetroot crisp.

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