Issue link: http://digital.copcomm.com/i/376390
september 2014 / the tasting panel / 107 ay Two began with a lesson in carbonation by Dave Arnold, President of the Museum of Food and Drink and author of Liquid Intelligence. The class served as a primer for the next round of a new kind of "carb-loading." As the competitors took their marks, the groggy classroom vibe quickly changed into the excitement of a final exam. Upon the word "Go!," urgency and confusion dispersed through the room—much like carbonation itself—as the bartenders struggled to recall and master the proper balance of acids, sugars and alcohol. Contestant Gilad Livnat's (Israel) face told the story of this challenge: He feverishly scribbled away in his note pad, converting his ideas into a scientifically sound recipe. There was mild anxiety expressed across his brow, but as he would soon show, there was composure within, as he pulled off the feat with his "Mexican Penicillin" cocktail. "I feel for these guys . . . you can implode trying to compete," Arnold said, as he monitored the process. Round five migrated to downtown speakeasy The Dead Rabbit, where the finalists were able to show their skills in a much different spotlight, called "more brain work than technical" by London mixologist Agostino "Ago" Perrone from Connaught Bar. Competitors were tasked with making a Chivas-based cocktail that told a story of the era of their choosing between the Classic Age (1880–1920), the Post-War Boom (1945–1965), the Disco Years (1975–1990) and the current Age of Revivalism. The results were inspired: Sam Egerton's Post-War "Pearl Diver's Punch" channeled the tropical reverie of a soldier awaiting R&R. Alistair Reynolds' Classic Era "Made Man" was a stirred and boozy rendition that found a balance with Chivas, Fernet Branca and yellow Chartreuse, much like jazz in an old Manhattan speakeasy. While there were multiple well-conceived and -executed carbonated libations, none had the cohesiveness and tiers of complexity that Urushido's "Rob Roy Meets Champagne Cocktail" delivered. Using white aromatized wine instead of sweet vermouth, the drink was a White Rob Roy with the visual representation of Champagne Cocktail. A diced green apple shaped like the anticipated sugar cube served dual functions as a garnish and, brilliantly, to bring out the apple notes in Chivas Regal 12 Year. This show of elite craftsmanship—executed in all of his recipes—earned Urushido the inaugural title of Chivas Masters Cocktail Champion. The newly crowned Chivas Master said, "As a bar- tender, I am well aware of the long heritage of Chivas so immersing myself into the history of cocktails to create a drink that can stand the test of time has been very inspirational." All contestants were guests of Team Chivas at Tales of the Cocktail. — Jeffrey Turok Creativity was firing on all cylinders as Laura Marnich, a competitor from Dubai, UAE crafts her Chivas cocktail. Contestants wore Chivas pins as a badge of honor as they compete for the title of Chivas Masters Cocktail Champion.