Reynolds competed against 11 other international finalists in the two-day New York final, which saw six challenges designed to test bartenders' creativity, style, understanding of flavours and mixology skills.
The first round saw Reynolds present his signature cocktail, The Black Dizzy Tea (see recipe below).
Reynolds has won the opportunity to work in three 'iconic' bars, across different cities where he will create his own three ‘classic’ signature drinks.
The 12 finalists were winners of national Chivas Masters heats, which took place around the world earlier this year.
The judging panel was comprised Ago Perrone, director of mixology at Connaught Bar in London; Ivy Mix co-owner of Leyenda; Micah Melton, The Aviary director; and Masa Urushido, bar manager at Saxon + Parole and the 2014 Chivas Master.
Perrone said: “The judging panel faced a very difficult decision in naming the 2015 Chivas Master, such was the talent showcased in this year’s global final. Ultimately, Reynolds performed outstandingly across the entire six challenges and showed incredible skill, creativity and insight.”
Max Warner, global brand ambassador for Chivas Regal, said: “Now in its second year, the Chivas Masters is continuing to serve a growing interest in classic-inspired modern cocktails around the world.
“At Chivas Regal we are dedicated to taking that interest even further by inspiring bartenders to explore the endless possibilities of Chivas within their drinks making.”
Black Dizzy Tea by Josh Reynolds
60ml Chivas Regal 12 Year Old
20ml Dubonnet
10ml Pineapple syrup
1.25ml Sarsaparilla cordial
Throw between tins until correct dilution and aeration is achieved. Serve in glass tea cup. No ice. Garnish with lemon zest around the rim.
