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Bartenders, mixologists, distillers, makers, movers and shakers

The Chivas Masters Cocktail Competition, Bristol Heat

The Chivas Masters UK: Bristol

So we’re off and running with the UK leg of The Chivas Masters, the first competition from iconic whisky brand Chivas. And trust us, it’s a cracker. If you don’t know the deal, here’s how it works:

After six regional heats taking place in Bristol, Oxford, Manchester, Edinburgh and two in London we’ll know which bartenders will be competing in the UK Final in London on 3rd June. Not only will the winner have earned themselves the prestigious title of The Chivas Masters finalist in the UK leg of the competition but they will have reserved a much coveted place for themselves in the two-day Global Final in New York.

From there they will be heading straight to Tales of the Cocktail in New Orleans where the overall winner will be announced ahead of collaborating with a craftsperson to create a bespoke item for the bar tending community. That’s some journey. But even the longest journey has to start with a single step and that first step was made in the Bristol heat…

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Chivas Masters Cocktail Competition

Welcome to The Chivas Masters – may the best bartender win

As you might expect from such an iconic whisky brand as Chivas, its debut into the competition arena was never going to be anything other than first-class. Why would it be? With its enviable pedigree and rich heritage that dates back to 1801, Chivas have always done things with impeccable style.

The Chivas Masters, its inaugural global competition doesn’t disappoint. Posing the question, ‘When was the last time you created a classic?’, the best bartenders around the world have been invited to create four classic cocktails from each of the key eras in drinking history.

The background

It makes sense. Chivas is one of the few truly international brands that can claim to have been present in each of the great cocktail eras. Think of The Classic Age from 1880-1920, when Harry ‘The Dean’ Johnson was showing the world what was what on the drinks front. In the 1888 edition of his Bartenders Manual, he included a recipe for the Morning Glory Fizz. Chivas 12 was the star of the coupe glass.

The majestic Chivas portfolio

The majestic Chivas portfolio

It was there in The Post-War Boom of 1945-1960 too. This was the time that ‘Trader Vic’, brought Tiki drinks to the fore, and in doing so became recognised as one of the most famous bartenders of all time. And yes, rum drinks were his forte but Chivas 12 was mixed up with fresh lemon juice, honey, passionfruit nectar and egg white in his recipe Starboard Light, found in his Book of Food And Drink, from 1946

And on to the good old Disco Years of 1975-1990. That 25 year period may seem like it had turned its back on well-made libations but there were some classics standing their ground, including the Rob Roy, the cocktail of choice for discerning drinkers. As celebrated then as it is today – it calls for just three ingredients: Chivas 12, Italian vermouth and a dash of Angostura aromatic bitters – each asserting its reason for being in the glass.

Which leads us on to the present day, or The Age of Revivalism. Here’s where magic can really happen, when the creativity and inquisitive minds of today’s career bartenders mix it up with the classics of the past.

The competition

Drawing on the prominence of Chivas in cocktail history, The Chivas Masters has invited bartenders from leading outlets to create four cocktails, one from each of the four eras identified above. And its not just about creating showstopping drinks. The contestants must also demonstrate their understanding of cocktail heritage and engage the judges with the inspiration behind their Chivas cocktails.

As Media Partners, we will be covering this exciting competition in its entirety – from the six UK heats, taking in Bristol, Oxford, two London heats, Manchester and Edinburgh, through to the UK finals taking place in London on 3rd June. We’ll also be at the Global Final in New York in July where the UK winner will be battling it out with the other finalists from around the world in a nail-biting two-day competition.

The prize is a corker: finalists will then be flown directly to New Orleans for Tales of the Cocktail – a must-visit for any bartender. The overall winner of The Chivas Masters will be announced over a Chivas Welcome Dinner at Tales . The prize? A once-in-a-lifetime, money-can’t-buy opportunity to work in partnership with a craftsperson to create a luxury, must-have article for the bartender community. Now that’s worth getting excited about.

Like we said, Chivas have always done things with impeccable style.

Follow all the action here and via Twitter and Facebook. #ChivasMasters

The Chivas Masters Cocktail Competition

The Chivas Masters Cocktail Competition

Ago Peroni and Colin Field The Connaught

Cocktail magic at the Connaught Bar

Ladies and gentlemen take your seats in the fabulous Connaught Bar for the greatest jamming session in London: the music of Colin Field’s shaker working in perfect harmony with the percussive sound of the cut crystal mixing glass of Ago Perrone.

L-R: Ago Perrone and Colin Field making beautiful music at the Connaught Bar

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Bombay Sapphire World's Most Imaginative Bartender

All the action from the Bombay Sapphire World’s Most Imaginative Bartender UK and Ireland semi-finals and finals 2014

Question: What do you get when you take 16 of the freshest, most forward-thinking bartenders in the country, put them in a room and ask them to showcase their creativity in two drinks?

Answer: The second year of the eagerly awaited UK and Ireland leg of the Bombay Sapphire World’s Most Imaginative Bartender competition.

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Angostura Aromatic Bitters Global Cocktail Challenge

From Trinidad with love: the Angostura Global Cocktail Challenge 2014

Sure, we’re the teensiest bit biased because we were hosting the proceedings but parking that honour aside for a moment, to our minds this year’s Angostura Global Cocktail Challenge was the best one yet.

Having been to the previous two finals we’ve seen how the competition has grown in status, attracting ambitious bar tending talent from all around the world. This year was no exception. In an action-packed contest held at recently opened Aria Lounge in sunny Trinidad (30 degrees at the time in case you’re interested) we watched as the 11 competitors pulled out all the stops to win the top prize.

Who could blame them? With a very healthy cheque for US$10,000, plus the opportunity to represent Angostura rum and bitters as Global Ambassador for the next two years up for grabs there was plenty to play for.

The judges, from left-right: Daniyel Jones; Ian Burrell; Julie Reiner; Philip Duff; Carol Homer-Caesar

But first they had to impress the judges. And trust us, no unbalanced drink or shoddy technique would get past the beady eyes of this lot. Heading up the panel was Julie Reiner, one of the leading lights in cocktails and owner of Clover Club and Flat Iron Lounge in New York; joining her was tip-top presenter, trainer and beverage consultant Philip Duff; Ian Burrell, Global Rum Ambassador; Carol Homer Cesar, Senior Manager of Lab Operations, Product Research and Development and Quality Assurance at Angostura, and last year’s winner, local hero Daniyel Jones.

In our roles as hosts we had the best view in the house. We watched as each of the contestants prepared their two libations: one ‘Freestyle’ cocktail where they could really show what they were made of in the creativity department by devising a signature drink using any spirit as long as Angostura aromatic bitters were included in the mix; the other an original ‘Rum’ cocktail using either the rich, dark and contemplative 1824; smooth, vanilla-spiced 1919; toasted oak, nicely mellow 5 Year Old Gold Rum or the full-bodied, rich and chocolatey 7 Year Old Dark Rum to form the basis of their cocktails. In addition each drink had to include a minimum of five dashes of Angostura aromatic bitters which, let’s face it isn’t exactly an arduous task as just a few drops works magic in any cocktail.

Yani Frye showed off the four shaker shake…

Things got heated with Panagiotis Giovanis cocktails…

Nazar Makarov used a soundtrack in his slick presentation…

Denzel Heath styling out his bespoke Angostura waistcoat and bow tie

The presentations couldn’t have been more different: there were flames lighting up Panagiotis Giovanis’s cocktails; a soundtrack adding drama and fluidity to Nazar Makarov’s two drinks; Denzel Heath called in the tailors to custom make a natty waistcoat and matching bow tie fashioned in a facsimile of the Angostura aromatic bitters label, while Yani Frye shook four shakers at once for no other reason than to show that he could.

A selection of cocktails vying for the top place in the final

As for the drinks, we were treated to a smorgasbord of delectable cocktail loving delights representing the flavour profiles from all corners of the globe. Rohan Hackshaw from Barbados flew the flag for the Caribbean using tropical passion fruit and thyme in his ‘Passionate Thyme’ Freestyle drink and unsweetened Mauby drink in his ‘Bitter Sweet’ Rum cocktail; Michael Tomasic brought a taste of his native Australia to the proceedings with a Paul Simon Fig & Lemon Jam in his ‘Olympia’ Freestyle and Crawley’s Spiced Honey Apple in his ‘Big Bird’ Rum cocktail. Máté Cstátlos representing the United Kingdom added quintessentially British Plymouth Sloe Gin to his ‘Madame Butterfly’ Freestyle Cocktail, while Kester Blake mixed in Sorrel cordial to bring the sunshine flavours of Trinidad and Tobago to his ‘Calypso Rose’ Freestyle cocktail.

Michael Tomasic hard at work

Mate Cstatlos flew the flag for Blighty

Rohan Hackshaw added a taste of the Caribbean to his cocktails

After much deliberation it was time to announce the winners. Michael Tomasic from Australia picked up the top prize in the Freestyle section with his ‘Olympia’ cocktail, while Nazar Makarov from Russia was announced the winner of the Rum cocktail category for his ‘Rum Story’. Then the moment we’d all been waiting for: who would be representing Angostura as its Global Ambassador for the next two years?

Máté Cstátlos came close – he was a placed a well deserved third; Nazar Makarov edged even closer, coming in second but the overall winner was Michael Tomasic from Mr Moustache in Australia. “Both of his drinks were extremely well balanced and he showed great knowledge of the products,” said Julie Reiner immediately after the announcement was made. “It was a tough competition but Michael was consistent.”

The finalists, left-right: Mátá Cstátlos (3rd place); Michael Tomasic (1st place); Nazar Makarov (2nd place)

“I’m absolutely thrilled,” said a shocked looking Tomasic after being handed the oversized US$10,000 cheque, “The competition was tight as I was up against some really experienced bartenders but I’m really looking forward to working with Angostura as its Global Ambassador for the next two years.”

Michael’s winning cocktails:

Freestyle Cocktail: Olympia

45ml Hine Cigar Reserve
15ml Lustau San Emilio Pedro Ximenez
15ml fresh lemon juice
15ml egg white
1 barspoon Paul Simon Fig & Lemon jam
6 dashes Angostura aromatic bitters (1 in drink, 5 floated)

Shake and double strain ingredients over ice. Pour into a tumbler and garnish with Muscatel Clusters and tobacco leaves.

Rum cocktail: Big Bird

45ml Angostura 7 Year Old Rum
7.5ml Fernet Branca
20ml citrus (lemon or lime)
20ml Crawley’s Spiced Honey Apple
40ml fresh pineapple juice
6 dashes Angostura aromatic bitters.

Shake and double strain into a chilled Fancy glass. Serve on a platter with pineapple chips and liquorice aroma.

Above: Michael Tomasic’s winning cocktails

The eleven finalists:

Denzel Heath, South Africa
Rohan Hackshaw, Barbados
Barbaro Giraldes Portieles, Cuba
Panagiotis Giovanis, Greece
Shane Mulvany, Canada
Yani Frye, North America
Michael Tomasic, Australia
James Goggin, New Zealand
Nazar Makarov, Russia
Kester Blake, Trinidad & Tobago
Máté Csatlós, United Kingdom

For highlights of the Angostura Global Cocktail Challenge 2014, check out the film below: