• 2 cl Angostura® Reserva
• 1,5 cl Martini Bianco
• 1,5 cl Martini Bitter
• 1 cl Tio Pepe
• 1 cl Angostura® orange bitters
Mixing glass
Cocktail
Orange & filbert nut
Fill a mixing glass to the brim with ice, pour in the ingredients and stir well. Once the ingredients have been thoroughly mixed and the mixture is ice cold, strain into a pre-chilled cocktail glass. Take a thin strip of orange peel and spray the bitter oils from the skin onto the surface of the cocktail, then use a fresh strip of orange to decorate the cocktail
Before his victory at the Angostura® European Cocktail Competition 2008 in Paris, Valentino Bolognese had won the finals of the Italian preliminaries, which took place on 8 January 2008, national final held at the Holiday Inn Hotel in Bologna. The two cocktails that Bolognese presented in the final, bearing the suggestive names of Trinidad Especial (based on Angostura® aromatic bitters and RI.PA. Deuxième (inspired by the newly introduced Angostura® orange bitters being launched throughout Italy in January 2008) were the same two recipes that Valentino Bolognese presented at the European finals, later that month. During the Angostura® European Cocktail Competition 2008, the Paris jury saw the presence of a highly qualified pool of experts in the field: Felicity Murray (Editor of Drinks International), Michael Perron (of BarNowOn), Guy Musart (President of the French Barmen Association) and France Bouis, editor of Shaker magazine. The two recipes that Valentino Bolognese brought to Paris were the Trinidad Especial (composed of Angostura® aromatic bitters, Pisco Mistral, orgeat and fresh lime juice) and Ri.Pa. Deuxième (Angostura® rum three years, Angostura® orange bitters, Tio Pepe, Martini Bianco and Martini Bitter). Immediately behind the Italian bartender ended two competitors from Spain, David Camacho Blanco (Casino Torrequebrada, in Malaga), and in third place Yolanda Guillot (of Radio Transito, in Valencia).
