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<small>Masahiro Urushido</small>CHIVAS MASTER GLOBAL WINNER 2014

Saxon &amp; Parole, Bowery, Manhattan, New York City USA

“Since winning the first Chivas Masters, Max Warner,
Chivas Regal and Pernod Ricard teams have given me
numerous opportunity to travel with them to visit different
places , to share "deliciousness" with local bartenders and guests,
making new friends (brothers) and memories with lots of smiles”.

Since winning the Chivas Masters in 2014 Masa has had the chance to travel the world and support Chivas events, widening his experience as a bartender but also adding value to his personal style of making drinks. He focusses his drinks at Saxon or ‘seasonality’ ensuring the drinks are personalised to enhance the customer experience. His style of drinks are often lighter and longer but always full of flavour, aromatics and fragrance. Saxon & Parole recently won the title of ‘Best American Bar/Restaurant’ at Tales of the Cocktail, testament to the consistent and hard work that Masa applies to his place of work and the way he inspires his team. Masa also works on Friday nights at ‘the Daily’, a sister bar to Saxon and Parole just down the road in Manhattan.

This is one of the best kept secrets for a good time in New York and Masa tends the bar with his great friend ‘Nacho’ Ingnacio Jiminez. This is a great example of ‘brotherhood’ and since winning the Chivas Masters title has helped Masa to talk more and more about the importance of how bartenders can be inspired when they have a ‘brother’ within their bars to offer a better experience to your customers.

Masa has been supporting the Chivas Masters in Athens, Greece, the global finals in 2015 as a judge, the Venture finals Gala event in 2016 and will be a crucial part of the Chivas Masters final in Tokyo 2017.


2 oz. Chivas Regal 12 year
½ oz. Crème Yvette
¾ oz. lemon juice
¾ oz. lavender syrup (simple syrup)
1 lavender scented egg
¼ oz. Absinthe
soda water

Dry shake all ingredients in a shaker except soda water.
Shake with ice very hard. Add soda water into the shaker, and strain into the glass.
Glass: Footed Highball glass.
Garnish: Lavender stalk + Absinthe mist (atomizer).