Jay Cozma, from Old Love’s Place in Sydney, has come second in the 2025 Angostura Global Cocktail Challenge, which was won by Kat Hood from Barcelona’s College Cocktail Bar.
It is the sixth time that the Oceania representative has scored a top three spot in this competition, and the judges said that despite some of the challenges Jay faced in simply getting to the competition, which was held at Brix Hotel Port of Spain, Trinidad & Tobago, he was a credit to the region.
Head judge, Jack Sotti of Archive & Myth, London, commenting on Jay’s performance said: “Jay probably had the most impressive cocktails from a complexity and balance point of view.
“He lost a couple of points due to not putting the rum in his second drink. Luckily it wasn’t the rum round, so while he lost points it didn’t disqualify him as he still used the mandatory bitters in his cocktail. The drink he did put up was technically a low and no serve and really well balanced and delicious, we tried it with the rum afterwards, and while we didn’t score him on that serve it was delicious as well.
“Jay suffered a lot of hardship to get here, he had issues with his flights and uncertainty as to whether he or his bags would arrive in time. Yet throughout the entire competition he exercised himself with such grace and resilience and was so kind and lovely to everyone around him, and those are the attributes we look for in a good ambassador for a brand.”
This year’s focused on Trinidad’s homegrown classic cocktail, the Queen’s Park Swizzle and Jay’s swizzle, ‘Las’ Lap’ was inspired by the final hour of partying at Trinidad’s Carnival. His swizzle featured Angostura White rum with a fermented Dasheen and fever grass sorrel.
LAS’ LAP RECIPE
Ingredients:
- 60ml Angostura Reserva White rum
- 10 dashes Angostura aromatic bitters
- Grated Fresh nutmeg
- 45ml Trini tea (Fermented Dasheen and Fevergrass Sorrel)
- 20ml Lime juice
Directions:
- Swizzle with crushed ice.
- Garnish with a crushed ice cap, fern and purple and white orchid.
For the second challenge the finalists were given 24 hours to develop a cocktail that celebrates the local flavours of Trinidad using ingredients sourced from a local market and featuring Angostura bitters.
Jay Green Devil Spritz used Trinidad’s bitter melon, caraili, and basil, green pepper thyme, and coconut water.
GREEN DEVIL SPRITZ RECIPE
Ingredients:
- 50ml Angostura Reserva white rum
- 50ml Green Devil Cordial
- 20ml lime juice
- 3 dashes Angostura aromatic bitters
- Top with Prosecco
Directions:
- Build all ingredients in a highball glass over cubed ice
- Top with Prosecco
- Garnish with bitter melon and basil.
After being awarded second place, Jay said: “I’m surprised and stoked. I made a couple of mistakes, but I was still stoked with my drinks and really happy to be following in the footsteps of some greats and representing Angostura in Oceania.
“I’ve been mentored by two ex-champions of this competition, Ray Letoa has especially been a massive support to me in the build up to this moment. There’s a real community and a lot of love around Angostura that’s been amazing to experience. Kat was incredible too and it was so cool to see her win.”
For her win Kat was given a cheque for 10,000 USD and two-year contract as Global Ambassador for the House of Angostura, third place went to Alex Fahrenheim from Johannesburg.
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