Issue link: https://digital.copcomm.com/i/869846
Over the past decade, Scotch spirit category, has ridden the days of mixing spirits with neon liquids return of proper Prohibition-era cocktails. cocktails made with carefully-curated But what's next for the intrepid bartender? of mixology-era No one knows what the future will hold, Glenfiddich Whisky, is determined to seek neers behind the trends of the tomorrow. Now Bartender competition will challenge participants cocktail and create Glenfiddich Whisky serves spirit's portfolio "We are looking to move away from creating biggest thing we'll be looking for is how creative they can create an experience To track down the most experimental bartenders will visit bartenders across the country to ful of the most innovative and creative bartenders Glenfiddich Distillery next March. There, the title of MEBUS (Move over, POTUS; that's the obviously! – Ed.). After claiming the U.S. crown, 2018 to compete against bartenders "This competition is really designed to showcase excited about this opportunity to compete on tion, there will be one bartender who will For entry details, please What is a Serve? "A serve is a unique way to present Glenfiddich Whisky to the guest in a way they've never seen before," explains Mitch Bechard. "It's not enough to just present a cocktail and say, 'Here it is!' We're looking for something new and unusual, creative and thoughtful." Looking for inspiration? Here are a few of our favorite serves from years past: 2016 Winner: "Heritage and Roots," by Sous Chef John Taube and bartender Nathan O'Neill from NYC's NoMad Bar. A traditional Scottish cooking vessel con- structed from local- ly-foraged earth and wood—containing a stew that cele- brates the history of Speyside—was paired with two Glenfiddich cocktails, first a sous-vi- de application served room temperature, then a second served over ice to demonstrate how dilution and chilling brings out acidity and fruit. 2016 Finalist: From Arizona's Brian Goodwin, three differ- ent Glenfiddich drams were paired with three different desserts— Glenfiddich 14 with s'mores, Glenfiddich 12 with yuzu and green tea sorbet and a Glenfiddich 21 with apple pie. All three desserts and drams were tied together by a cloche filled with a caramel smoke from a blend of tobacco called Gold Rush.