The biggest and most celebrated US bartender competition of the year is about to kick off to identify the country’s top mixologist. For the first time ever, the USBG World Class Competition Sponsored by Diageo will host five rounds of regional competitions to select this year’s 15 best US bartenders to compete in the competition’s heated finals in New York City.
Earlier this year thousands of talented bartenders completed USBG training and submitted entry forms, including their creative cocktail made with at least one Diageo Reserve Brand spirit, for a chance to land one of 15 spots in each regional competition. Only the top three contenders in each region will go on to compete at the National level – ultimately with the goal of representing the US in the Global Finals in July.
In all finals, each challenger will demonstrate their expertise, knowledge and technique by creating cocktails featuring one of the Diageo Reserve Brand including Bulleit® Bourbon, CIROC® Vodka, Johnnie Walker® Blended Scotch Whiskey, Ketel One® Vodka, Tanqueray No. Ten®, Tequila Don Julio® and Zacapa® Rum, amongst other tasks.
This summer, the US winner will compete in the industry’s most prestigious and respected mixology competition, WORLD CLASS™ in the competition’s origin, Great Britain.
This year’s USBG World Class Competition Sponsored by Diageo will host regional competitions in Boston, Los Angeles, Portland, Atlanta, Chicago and the finals in New York City. Ketel One Vodka will be the featured brand at all of the World Class US finals and USBG post-celebrations with a Dutch Market cocktail bar, copper kettle serves and signature cocktail demonstrations led by the 2013 and 2012 World Class United States Ambassadors, Jeff Bell and Ricky Gomez.
Finals and Dates:
Regional Finals
Northeast – Boston – 4/23
Southwest – Los Angeles – 4/27
Northwest – Portland – 4/30
Southern – Atlanta – 5/4
MidWest – Chicago – 5/18
National Finals
New York City – 6/16-17
Dutch Market Cocktail Bar Recipe
By Ricky Gomez, Diageo World Class United States Ambassador
PEAR
1 oz. Ketel One Vodka
1 oz. Clear Creek Pear Brandy
.75 oz. fresh lemon juice
.5 oz. PX Sherry
.5 oz. simple syrup
Egg white
Combine ingredients in a mixing glass. Shake with ice and strain into a coupe glass. Garnish with a pear slice.
