Chivas Regal announces UK winner to compete in New York

Chivas UK winner Josh Reynolds

Josh Reynolds of Hawksmoor Spitalfields in London is to represent the UK at the world final of the Chivas Masters Global Cocktail Competition in New York City.

He won the UK competition run for scotch whisky Chivas Regal after beating a talented line-up of bartenders who reached the national final following a series of tough regional heats.

He will take part in the global final in NYC in July where he will face bartenders from 11 other nations around the globe, including from Hong Kong, Dubai, France, the Czech Republic, Greece, Moscow, the USA, Germany, Israel, China, and Japan.

Josh (pictured) is the brother of last year’s UK winner, Ali Reynolds, who also works at Hawksmoor Spitalfields and was this month named as UK winner of Diageo Reserve’s World Class competition.

In the Chivas Masters UK final, the bartenders had to make four cocktails within a strict 15-minute time limit and were also tested on their bartending skills and knowledge of cocktail heritage.

Josh impressed a judging panel made up of Chivas Regal international brand ambassador Max Warner, Pernod Ricard UK Brand Education and Ambassador Team (Beat) manager Matt Pomeroy, and internationally renowned bartender Esther Medina Cuesta.

Max said: “Each finalist was tasked with revisiting the four classic eras, all of which have been landmarks in history and demonstrate the timelessness of the Chivas Regal blend, including the Classic Age, Post War, Disco Era and the modern-day Age of Revivalism.

“We were blown away by Josh’s skill and passion for making beautiful cocktails featuring Chivas Regal at their core, and we wish him all the very best for the finals in New York.”

Josh’s winning cocktails

Black Dizzy Tea (“The Classic Age”)
60ml Chivas Regal 12 Year Old
20ml Dubonnet
10ml Pineapple syrup
1.25ml Sarsaparilla cordial
Throw between tins until correct dilution and aeration is achieved. Serve in glass tea cup. No ice. Garnish with lemon zest around the rim.

Come Fly With Me (“Post War Boom”)
70ml Chivas Regal 12 Year Old
40ml Salted banana puree
25ml Vanilla syrup
15ml Aperol
25ml Fresh lime juice
20ml Fresh orange juice
Shake all the ingredients, serve over cubed ice and cap with crushed ice in a tiki mug. Garnish with a black and white straw, a dehydrated orange wheel, a mint sprig, a dolphin-shaped banana half, a dusting of nutmeg and a first class ticket.

Coco 54 (“The Disco Years”)
50ml Toasted coconut-infused Chivas Regal 12 Year Old
10ml Burnt butter syrup
5ml Tobala Mezcal
6 drops of Cardamom bitters
Stir and serve over a glitter-infused ice ball. Garnish with an original manual of Frank Sinatra’s 1990 Diamond Jubilee Tour.

The Farm Offensive (“The Age of Revivalism”)
20ml Chivas 12 Year Old
10ml Chivas Regal 18 Year Old
20ml Hay syrup
7 drops of Milk acid
Stir over ice, serve in a chilled coupette, and top with Perrier-Jouët. As a garnish, serve with milk infused with Chivas Regal 25 Year Old in a small bottle by the side of the drink.

Previous New owners to relaunch Aberdeen bar after expansion
Next Claridge's Bar exclusively previews new Veuve Clicquot champagne