Issue link: https://digital.copcomm.com/i/960891
24 / the tasting panel / april 2018 SIN CITY Sips C uriosity and opportunity lured me to the Mexican state of Jalisco for a collective eight weeks last year, and I wasn't alone: A few other Las Vegans made their own sojourns southward as they competed in the Tequila Herradura Legends bartending competition. The journey began on the Las Vegas Strip at the Omnia Nightclub rooftop bar, where the competitors presented their interpretation of the brand's signature Horseshoe Margarita. Judging the results were Breakthru Beverage's Brown-Forman Whiskey Specialist Michael Doyle, Hakkasan Group Beverage Director Constantin Alexander, and yours truly, with Kevin Vanegas of the Martin & Vanegas Agency serving as host. When the scores were tallied, Hakkasan's U.S. Chief Mixologist Tim Weigel and Nick Hipwell from The Dorsey in The Venetian were invited to Guadalajara, Mexico— along with 24 other hopefuls—for the finals. In Challenge 1, the competitors prepared a Bloody Maria for a panel of judges that included Speed Rack Co-Founder Ivy Mix; Levain & Co. Beverage Director Adrian García-Evans; and Wynn Resorts Assistant Director of Beverage Development Andrew Pollard. Early the following morning, everyone boarded the Tequila Herradura Express train to Casa Herradura in Amatitán, where the contestants worked in pairs to prepare a Margarita, Paloma, Tequila Old Fashioned, and Batanga for Challenge 2. The finals began just feet from the distillery as each competitor took his or her turn at the "altar" bar. Weigel's Halloween in Jalisco featured Tequila Herradura Reposado, pumpkin, spiced ginger syrup, cream, Angostura Bitters, and soda water, while Hipwell paired Herradura Reposado and pumpkin with Frangelico, soda water, and whole milk in a cocktail he dubbed The Spice Patch. But the day ultimately belonged to Boston's Naomi Levy, whose Allied Forces cocktail with Herradura Reposado, pineapple-infused Cynar, rosemary syrup, saline solution, and lime bitters was inspired by her grandfather's courageous subversion of the Nazis during World War II. Although he didn't place in the top four, Hipwell—among the youngest of the competi- tors—said the competition "drastically improved [his] confidence in [his] skills behind the bar." "Working at The Dorsey was my first introduction to the craft cocktail world, and after being selected to compete in Mexico against so many other fantastic bartenders, it made me feel like I'm on the right track to advancing my career," he added. Mexico Bound LAS VEGAS BARTENDERS ANSWER THE CALL OF THE AGAVE AT THE TEQUILA HERRADURA LEGENDS COMPETITION by Xania V. Woodman Finalist Tim Weigel, Hakkasan's U.S. Chief Mixologist, featured Tequila Herradura Reposado, pumpkin, spiced ginger syrup, cream, Angostura Bitters, and soda water in his Halloween in Jalisco cocktail. Nick Hipwell, Barback at The Dorsey in The Venetian, was one of the finalists to travel to Mexico for the Tequila Herradura Legends Competition.