Celebrating Master Blenders and Head Bartenders with Chivas Regal Ultis and The Savoy

Since 1909 just five people have held the privileged title of Chivas Regal Master Blender. Something that’s certainly a cause for celebration.

That’s why Chivas Regal has created its first blended malt Scotch whisky, Chivas Regal Ultis. Representing the style and diversity of the prestigious Speyside region, it has an aroma of ripe peach, red apples, cinnamon, fudge and honey, along with a taste of smooth vanilla, clementine and apricots, hints of caramel, spicy cloves and ginger, and a finish of warm heather. Perfect on it’s own or over ice, it’s also an outstanding base for cocktails.

Five is also the magic number at The American Bar at The Savoy. Since 1940 this iconic five-star hotel has seen five Head Bartenders running the show. Erik Lorincz is the latest in the celebrated line-up. Here he takes inspiration from both his bar’s illustrious history and the Master Blenders of Chivas Regal to create five distinctive and delicious cocktails.

Five Master Blenders, five Head Bartenders and five outstanding cocktails

Chivas Regal Master Blender Charles Howard (1895-1935) and American Bar Head Bartender Joe Gilmore (1940-1975)

Inspired by Joe’s famous Moonwalk cocktail, the delicately sweet and fruity flavours of Ultis are delicately enhanced in this Champagne cocktail.

30ml Chivas Regal Ultis
10ml pear eau de vie
20ml quince liqueur
10ml sugar syrup
Top up with Champagne

Method:
Stir the first four ingredients over ice. Strain into a chilled coupette glass, top with Champagne and garnish with orange peel.

Chivas Regal Master Blender Charles Julian (1947-1960) and American Bar Head Bartender Victor Gower (1946-1986)

Taking inspiration from Victor’s early days at the American Bar, when the first drink he learnt to make was a Bloody Mary, this drink has a subtle hint of the savoury.

50ml Chivas Regal Ultis
1 cherry tomato
3 drops Peychaud’s bitters
30ml lemon juice
15ml sugar syrup
Egg white

Method:
Blend all ingredients with a hand blender. Shake over ice then double strain into a sour glass and garnish with pink peppercorns.

Chivas Regal Master Blender Alan Baillie (1960-1966) and American Bar Head Bartender Peter Dorelli (1980-2003) 

Two of Peter’s favourites: good coffee and a Negroni, come together to create a perfect combination to enhance the orange notes found in Ultis.

25ml Chivas Regal Ultis
25ml Campari
25ml sweet vermouth
5g ground coffee

Method:
Aeropress all ingredients and serve in an ice-filled Rocks glass.

Chivas Regal Master Blender Jimmy Lang (1966-1989) and American Bar Head Bartender Salim Khoury (1969-2013)

Celebrating Salim’s Middle Eastern heritage with a combination of honey and savoury bitter sweet mushroom infused wine, underlining the complexity of the Chivas Regal Ultis.

45ml Chivas Regal Ultis
25ml Cocchi Barrolo Chinato infused with oyster mushrooms
10ml sunflower honey
3 drops absinthe

Method:
Stir all ingredients over ice. Strain into a chilled Martini glass and garnish with an oyster mushroom soaked in Barolo wine.

Chivas Regal Master Blender Colin Scott (1989-present) and American Bar Head Bartender Erik Lorincz (2010-present) 

Inspired by the classic Highball cocktail that’s been served at the American Bar for generations, Erik adds his own twist with aromatised wine and roasted Japanese seaweed.

45 Chivas Regal Ultis
25ml Kombe vermouth
3 drops Angostura aromatic bitters
10ml sugar syrup
Top up with soda water

Method:
Build the first four ingredients in an ice-filled Highball glass. Top with soda water and garnish with borage cress and roasted seaweed.

To find out more about Chivas Regal Ultis and it’s special relationship with The American Bar at The Savoy see the latest issue of The Cocktail Lovers magazine.