HIX bartender named 2012 Glenfiddich Malt Mastermind

Lee Potter Cavanagh of Mark’s Bar at HIX in London has been named 2012 Malt Mastermind.

Glenfiddich Malt Mastermind 2012 Lee Potter Cavanagh (left) recives his trophy from brand ambassador Jamie Milne

The competition, run by Glenfiddich and is now in its third year, was held at The Savoy Hotel in London this week to find the bartender with the ultimate whisky expertise in the UK.

Eight finalists from across the country were asked to demonstrate their whisky knowledge by answering a detailed questionnaire. In addition, they were asked to create a classic Blood and Sand cocktail as well as their own signature Glenfiddich serve.

Potter Cavanagh impressed the panel of judges, which included Glenfiddich Brand Ambassador Jamie Milne, 2011 winner and founder of Mr Lyan consultancy Ryan Chetiyawardana and Mark Thomson of Dramatic Whisky, in all rounds but particularly with his signature serve Dufftown Avenue.

Milne said the standard of entry to this year’s competition had been “impressive”.

“The talent and expertise of the finalists made it extremely tough to choose the winner.  The competitors demonstrated some fantastic creativity with some superb drinks being served up and real knowledge and innovation showcased.”

The other finalists were Will Cox, Monteith’s Edinburgh; Alec Dyson, Booly Mardy’s, Glasgow; Gareth Evans, Pollen Street Social, London; Roberto Fiorillo, Mokoko, St Albans; Lee Orelowitz, London Cocktail Club, London; Dominic Wright, Castle Terrace, Edinburgh; and Henry Yates, World Service, Nottingham.

“The Glenfiddich Malt Mastermind competition is a fantastic platform for us to engage the brand with those who are at the forefront of getting consumers excited about the category,” Milne added. “We hope all the finalists continue their good work to experiment with Glenfiddich and encourage new drinkers to enjoy malt whisky.”

Dufftown Avenue
Ingredients:
35ml Glenfiddich 12 Year Old
25ml Somerset 3 Year Old cider brandy
25ml Burrow Hill apple juice
5ml sea buckthorne juice
1 dash Bob’s liquorice bitters
1 star anise flamed in Absinthe for garnish
3 peppercorns (for smoking glass)

Method:

Flame star anise soaked in absinthe on a bar spoon. Flame peppercorns and upend glass over to catch the smoke. Add all ingredients except for anise to a shaker. Shake hard over cubed ice and strain into a coupé. Float star anise on top of cocktail.