Serves 1

INGREDIENTS: Ginger-Papaya Sunrise

3 thin slices of fresh ginger
2 oz Tequila
2 oz fresh papaya purée
½ oz freshly squeezed lime juice
½ oz sugar syrup
1 oz fresh pineapple juice
Few drops of grenadine

Method

Chill a martini glass with ice. Place the ginger slices into a shaker without ice and muddle. Pour the next 5 ingredients into the shaker with ice and shake vigorously to combine flavours. Strain cocktail into chilled glass. Carefully pour a few drops of grenadine through the cocktail so it settles at the bottom of the glass.

Serves 1

INGREDIENTS: Mint-Mango Fusion

Make ahead to allow time to chill.
Juice from 1 smooth, fresh mango
10 mint leaves
3-4 oz sugar depending on sweetness of mango

INGREDIENTS: Cocktail

2 oz Gin
2 oz mint & mango fusion
½ oz fresh lime juice
½ oz fresh mango juice

Method for Mint & Mango Fusion:

Squeeze the juice from the mango into a saucepan over a medium-heat. Add the sugar and stir until it has dissolved. Add the mint leaves and simmer for half an hour. Set aside to cool to room temperature, then refrigerate.

Method to Mix Cocktail:

Chill a martini glass with ice. Combine all ingredients in shaker with ice and shake vigorously. Strain cocktail into the chilled glass.

At the recently concluded Antigua leg of the Angostura Global Cocktail Challenge (AGCC) which took place at the Antigua and Barbuda Hospitality Training Institute, Daniel “Timmy” Thomas of Nonsuch Bay Resort emerged as victor out of a group of eleven dynamic, innovative and enthusiastic competitors.

Angostura Global Cocktail Challenge Antigua 2015

Timmy, as he is best known as, is head bartender at the very popular Nonsuch Bay Resort where he has been employed for the past 5 years. Timmy believes in hard work and dedication as he started his career as a bar hand nineteen years ago. Timmy lists among his influencers Mr Trevor Isaac,a man who Timmy believes is still as great a bartender as can be found on the island. While Timmy’s job description says “bartender”, he has now entered the realm of Brand Ambassador. A role which he will assume for The House of Angostura, makers of the world famous ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters among a list of fine Caribbean rums such as Angostura 1824, Angostura 1919, Angostura 7 year old and Angostura 5 year old and not to be forgotten are White Oak rum, Fernandes Black Label and Angostura LLB, favourites in Antigua.“Timmy’s role as brand ambassador will be to grow the Angostura brand in Antigua while working along with the local distributor, Quin Farara’s. This will be done through a series of appearances, workshops and even bartender challenges that will take place around the island in the coming months” so says Marlon Boysielal, Area Manager for The House of Angostura.

Timmy can be contacted for events through Quin Farara’s on (268) 462-3198 or you can come into the Quin Farara Village Walk Store for further information. If you are so inclined, mix Timmy’s winning cocktail called ‘Old Time Something’ for yourself.

Angostura Global Cocktail Challenge Antigua 2015

Serves 1

INGREDIENTS

2 tea bags
2 oz Angostura 1919 Rum
½ Fresh local lemon, juiced
4 oz mixed tea infused with local honey
1 oz brown sugar syrup
2 dashes Angostura® Orange Bitters

GARNISH

Lemon peel and a sprig of basil

Daniel Timmy Thomas Angostura Rum cocktail Antigua

METHOD

Place tea bags into empty glass with Angostura 1919 Rum to infuse, pour infused mixture into cocktail shaker along with all other ingredients. Shake, then pour into highball glass filled with ice. Garnish with lemon peel and basil.

INGREDIENTS:

1 lime, cut in wedges
2 oz English Harbour 5 yr old Rum
1 oz Cavalier Antigua White Rum
1 oz sugar syrup
Dash Angostura bitters
Nutmeg grated

Mixing an Old Fashioned Rum Punch

METHOD:

Squeeze the juice from lime wedges into a highball glass. Add rums and sugar syrup. Stir to combine. Add dash of bitters. Fill glass with ice and stir. Top with grated nutmeg and serve.

old fashioned rum punch and Warri board