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is summer, Camus Cognac held its first-ever Shanghai Shake competition, bringing in contestants from all over the world. ough the historic cognac house has been around since 1863, it was the first time they would host a global cocktail contest. In recent years, CEO Cyril Camus has been making strides to not only raise brand awareness, but to introduce the spirit to more consumers around the world. e first annual Shanghai Shake competition, which saw its epic conclusion in Shanghai, China this fall, was yet another push to show just how interesting and creative cognac cocktail culture can be. "Ultimately, Camus is a much better fit for cocktail culture," Camus said. "ere is no convincing a good mixologist that your product is right. ey make up their own mind, and thankfully they pick up on Camus very well." Locally, Camus Cognac hosted regional finalists for their New Jersey Shanghai Shake competition at Hudson & Co. Bar and Grill in Jersey City. e event was one of the first steps on the road to Shanghai. With a grand prize featuring an all-expenses paid trip to compete with international finalists in China, four New Jersey bartenders squared-off in a battle of mixology. Using Camus Cognac as a base, Donny Nelson (Pharmacie Bar & Kitchen in Montclair), Alexander Delgra (Cowan's Public in Nutley), Albert Martinez (Pier 115 in Edgewater) and Eric Sobalvarro (e Barrow House in Clion) each prepared two cocktails for the competition. e first, a specialty cocktail created in the weeks leading up to the event and the second, a "Chopped"- style on-the-fly creation using mystery ingredients only made known aer the day's first round had concluded. SHANGHAI SHAKE —Camus Cognac hosts its first annual worldwide cocktail contest. PHOTOGRAPHY BY LUXQUE MEDIA V U E N J . C O M 124

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