Issue link: http://digital.copcomm.com/i/376390
september 2014 / the tasting panel / 105 RAMPING UP The preceding regionals tasked competitors to create a series of classic cocktails based on eras that correlated to milestones in the iconic brand's 200+ year history (detailed in Day Two report). For the NYC finals, the bartenders re-created their winning cocktails and competed in a series of chal- lenges that tested their skills, style and creativity—from food pairing to newly learned lessons in carbonation. The competition included workshops throughout the two days so that contestants could share ideas and techniques with each other as well as learn certain tools of the trade that were incorporated into later rounds of competition. "We really wanted this to be more than just a 'shake-off,' so education needed to be a big part of the equation," said Chivas Global Brand Ambassador Max Warner, who created the program, which is set to run for five years. After a lunch break, contestants were back at it for an afternoon of workshops with the culinary and cocktail teams from David Chang's momofuku, working with carbonation in cocktails, food pairings and creating a milk-based cocktail to be paired with cookies from Milk Bar, all three of which were judged by the panel. New York's Masahiro Urushido of Saxon + Parole wowed both judges and the crowd with his drink, the "New Pal," a take on the classic, rye-based Old Pal cocktail of the 1920s. But, with another day of heated competition ahead, anything could happen. —David Ransom Chilean competitor Chabi Cadiz creating her drink in front of the judging panel. New York's Masahiro Urushido of Saxon + Parole set the tone in Day One with his "New Pal" cocktail made with elderflowers.