嘉兴调酒师培训-用三支鸡尾酒，讲述一支威士忌穿越历史的全球之旅 | Coming soon: Chivas Masters 2017

[本文由芝华士特约赞助 | This post is sponsored by Chivas]

想必你已经有所听闻，第四届芝华士鸡尾酒大师赛即将再次来到上海——似乎去年在上海举办的全球总决赛的盛况还历历在目，不得不令人感慨时光飞逝。

How time flies – it doesn't seem that long ago that we all gathered to celebrate the best China bartenders competing for 2016's Chivas Masters Cocktail Competition. We also showcased the best of Chinese hospitality and bartending when Shanghai played host to the Global Finals last year in June. 

今年6月5日到6日，九位在中国鸡尾酒行业打拼多年的调酒大师，将齐聚上海新天地安达仕酒店，争夺芝华士鸡尾酒大师赛中国赛区的冠军头衔。他们经营的酒吧见证并参与了中国鸡尾酒产业的兴起，为市场发展和人才培养做出了卓越贡献。

Now in 2017, the time has come again for us to crown this year's Chivas Masters champion. On June 5th and 6th, nine experienced veterans will be descending upon Shanghai to shake their passion and creativity into cocktails at this bartending battle. Each competitor has been selected for their seniority – they're managers or bar owners – and their contributions to the cocktail community in China over the years. 

让我们一睹这些参赛选手的风采吧！

The competition will be stiff and only the best of the best will triumph. Here's a quick look at who will be vying for this year's prize:

 参赛大师

 THE COMPETITORS 

 黄贵恒 1920和十号咖啡馆 广州 

 Terry Huang, 1920 & Ten Cafe, Guangzhou 

黄贵恒是华南公认的行业前辈。从2001年的19岁新手，到如今将1920餐吧发展到昆明甚至曼谷，他对鸡尾酒在华南地区的推广功不可没。

Terry's a veteran of the Chinese bartending scene, and is widely regarded as one of the leaders of the industry in the south of China. Starting as a 19-year-old in his family's restaurant, he's grown Guangzhou's cocktail scene with 1920 Restaurant & Bar, which has grown outlets in Kunming and Bangkok. He remains committed to improving cocktail culture in his hometown, as seen in the recently revamped Ten Cafe.

 Mack Ross，Tour和Magnolia Room 上海 

 Mack Ross, Tour & Magnolia Room, Shanghai 

Mack Ross在2010年便从祖国加拿大来到中国发展，他首先在广州站稳脚跟，2015年北上上海，如今经营着Tour和The Magnolia Room两家人气酒吧。除了调酒，他还是个心灵手巧的皮具手艺人，他的一套酒吧围裙就是亲自设计制作的。

Mack Ross left Canada and set sail for China in 2010 after many years of building up his bartending skills there. In Guangzhou, he opened Shakers before moving to Shanghai to work at The Library Distillery in Light& Salt. He's now the owner of Tour and The Magnolia Room, as well as a craftsman of leather aprons (check out the fancy bowtie in his photo!) and a street-style artist.

 刘默涵 V Plus 成都 

 Nadia Liu, V Plus, Chengdu 

2005年进入餐饮业以来，来自内蒙古的刘默涵在北京和上海积累了多年经验。2012年，她在上海的Salon de Salon学习鸡尾酒，并迅速成长为行业翘楚。如今她移居成都，担任V Plus酒吧的首席调酒师，为这座城市蓬勃发展的鸡尾酒文化贡献了力量。

Inner Mongolia native Nadia started her career in Beijing in 2005 and has picked up experience in Irish pubs and fine dining restaurants. She settled on craft cocktails at Salon de Salon in Shanghai when she became their head bartender in 2012, then honed her skills further at the Ritz-Carlton Chengdu. Now in the Sichuan city, she's the head bartender of V Plus and doing her part to champion cocktail culture in her city. 

 Atsushi Suzuki 彼楼和Sober Company 上海  

 Atsushi Suzuki, Speak Low and Sober Company, Shanghai 

来自日本的Atsushi Suzuki 17岁进入调酒师行业，在伦敦、多伦多以及纽约的Angel's Share等酒吧工作后，他来到上海，担任彼楼和Sober Company的酒吧经理。

Atsushi started his career at a tender age of 17. He comes to Shanghai via Japan, and bars in London, Toronto and Angel's Share in New York City and is now the group bar manager for Speak Low and Sober Company.

 Colin Tait, Shake 上海 

 Colin Tait, Shake, Shanghai 

Colin Tait来自苏格兰，在2016年入职上海的Shake俱乐部之前，他曾在曼谷的Vesper担任酒吧经理，并频繁在世界各地担任客座调酒嘉宾。

After working in bars in Canada, Europe and Asia, Scotsman Colin moved to Shanghai in 2016 to join high-volume supperclub, Shake. Prior to his arrival to the +86, he was best known for his years at bar manager at Vesper in Bangkok, where he helped raise the bar of the Thai cocktail scene. 

 李冬燕 燕家2号 北京 

 Li-san Li, The Designer Room, Beijing 

李冬燕在日本学习调酒，于2014年在北京工作。这位燕家2号的女店长荣誉等身，如果关注鸡尾酒比赛，你对她一定不会陌生。

Shandong-born Li-san got her start in bartending after completing her degree in Japan, first at Bar Yumoto on Honshu Island. After moving back to China, she picked up more skills at Glen Classic in Beijing, before joining Yan Jia No2 in 2015 as their bar manager.

 马铭康 The Black Moth 北京 

 Frederick Ma, The Black Moth, Beijing 

马铭康在澳大利亚学习酒店管理期间发现了自己对调酒的热情。入行七年以来，他在香港和中国大陆多家酒吧效力，并多次在国际调酒师比赛中获奖。

Frederick studied hospitality management and worked in bars in Western Australia. After returning to his Hong Kong hometown, the man's picked up his fair share of competition wins, representing the city and Asia on the global stage. At Black Moth in Beijing, he's well-lauded for a style that's creative and cutting edge.

 Bastien Ciocca, 庙前冰室 广州 

 Bastien Ciocca, Hope & Sesame, Guangzhou ?

Bastien Ciocca来自以酒店管理闻名的瑞士，出身于一个餐饮世家。他曾在三个大洲的知名酒店管理学校就读，并在马来西亚和广州的酒店工作。去年，他离开服务多年的广州香格里拉酒店，开办了当地第一家真正意义上的地下酒吧庙前冰室。

Hospitality is in this Swiss man's blood – his family members own restaurants and make spirits back home – and Bastien's picked up plenty of experience in hospitality school and over three continents. He moved to Asia first to work in hotels in Malaysia and Guangzhou, before breaking out on his own to open Hope & Sesame, the first true speakeasy in Guangzhou.

 袁智一 Good Bait 北京 

 Travis Yuan, Good Bait, Beijing ?

欧洲之旅让北京人袁智一对苏格兰威士忌和手工鸡尾酒产生了极大的兴趣。回到家乡后，他将自己对音乐和鸡尾酒的浓厚热爱，化作了名为Good Bait的爵士酒吧。

Travis developed a keen interest in scotch whisky and craft cocktails in Europe. After returning to Beijing, he's manifested both of his passions in music and mixology in the form of Good Bait, a jazz-soaked cocktail bar.

 他们的任务 

 THEIR TASK 

比赛将在6月6日下午正式开始。在前一天晚餐后，选手们将在扑克牌桌上决定正赛的出场顺序。

The battle will roll out on the afternoon of June 6th. Before the nine competitors get into the competition, their competition order will be determined at a Poker Night on June 5th.

今年，选手们需要在12分钟内调制三款原创鸡尾酒——它们代表不同的年代、地方、风格和文化，也反映了鸡尾酒穿越历史的全球之旅。

On game day, bartenders will be challenged to create three cocktails in 12 minutes. Their drinks will need to epitomise three different eras, cities, styles and cultures, reflecting the journey cocktails have taken throughout history.  

 经典风格 

The Classic Way 

第一杯是经典风格鸡尾酒的再创作。芝华士家族在苏格兰经营威士忌的历史可以追溯到19世纪，1909年芝华士进入纽约后，成为美国消费者的宠儿。这支经典鸡尾酒将以芝华士12年为基酒，向那些鸡尾酒行业的先驱，以及苏格兰威士忌悠长的传统致敬。

Their first drink, made with Chivas Regal 12 Year Old will take inspiration from Chivas‘ Scottish and New York roots from a century ago. Chivas' history can be tracked back to the 19th century. In 1909, Chivas was launched in New York, and soon grew in popularity across the US.

 本地风味 

The Chinese Way 

第二杯则是本土灵感的演绎。这些在中国鸡尾酒界最具影响力的参赛者们，将通过摇荡和搅拌，将他们对中国风味的理解加入基酒芝华士新境之中。在去年的芝华士鸡尾酒大师赛中，陆遥便以芝麻糊为灵感，设计了一款Shanghai Breakfast #2 鸡尾酒。

For the second cocktail, competitors will be challenged to take inspiration from their local cuisine and drinks. Shaken or stirred, they'll use Chivas Regal Extra with native ingredients and their interpretations of Chinese culture. Here's a cocktail that last year's China champion Yao Lu created to personify the host city in last year's Global Final. Inspired by the sesame paste dish that the Shanghainese kick start their days with, he made a milk punch-style cocktail, Shanghai Breakfast #2.

 日本风情 

The Japanese Way 

第三杯，献给全球决赛的主办城市——东京。喜欢新奇事物的日本人，早在19世纪末就开始尝试鸡尾酒。如今东京拥有众多全亚洲乃至全世界顶尖的鸡尾酒吧，极致准确和匠人情怀在当地的调酒师们的摇壶中充分混合，而日本人的服务更是毋庸置疑的赞。最后一杯芝华士18年为基酒的鸡尾酒将以日式风格为主题，向这个传统和潮流会聚的大都市问好。

As a tribute to Japan, the hosts of Chivas Masters' global finals this year, the bartenders will also make a drink inspired by the cocktail capital's extraordinary craftsmanship, hospitality and precision with Chivas Regal 18 Years Old in the mix.

 他们的战袍 

 THEIR LOOK 

本届芝华士鸡尾酒大师赛的参赛选手将身披由上海的高端服装品牌儒卓服饰为他们量身定做的“战袍”。儒卓服饰的创始人Ronan Kent来自爱尔兰，选用来自伦敦Holland & Sherry的顶级材料，主打富有创意的纯手工裁缝的正装礼服。看裁缝们一丝不苟地为选手们测量身段、设计版式、选择配饰，是不是和调酒师的工作有同样的工匠精神呢？

This year, Chivas Masters' candidates will also look extra sharp when they take the bar to present and serve their cocktails. ROJO Clothing, a Shanghai-based premium tailor, has travelled with Craig Swindell, Chivas Regal's China brand ambassador, to the bartenders in Shanghai, Beijing, Guangzhou and Chengdu and worked with each cocktail craftsman to design them a suit just for the competition. Founded by Irish entrepreneur Ronan Kent, ROJO's look is tailored with a modern twist, using the highest quality fabric from Holland & Sherry of Saville Row, London. The nine bartenders were given the opportunity to work with the tailors to customise a look to take them to the next level this year. 

 评委 

 THE JUDGES 

参赛选手已经是星光熠熠，评委怎么会没有大咖？今年担任芝华士鸡尾酒大师赛中国区评委的是芝华士全球品牌大使Max Warner、芝华士中国品牌大使Craig Swindell以及2016年芝华士鸡尾酒大师赛中国区冠军陆遥。

Judging this year's bartenders are a super team of experts: Chivas Regal global brand ambassador Max Warner, Chivas Regal's China brand ambassador Craig Swindell, and 2016 China Chivas Master Yao Lu. 

从参赛者成为评委，陆遥对参赛调酒师有些特别建议：

Yao, emerged tops after beating nine other competitors at last year's finals in China, and had these tips to share with this year's cream of the crop: