Wenneker Swizzle Masters 2013 names semi-finalists

The Wenneker Swizzle Masters 2013, one of the most challenging global cocktail competitions, is drawing to a close for another year, with nine semi-finalists now selected.

The Wenneker Swizzle Masters 2013 has chosen its nine semi-finalists

The virtual cocktail competition held in collaboration with Wenneker Liqueurs, challenges bartenders around the world to submit recipes for a unique cocktail based on a different theme and base spirit each month.

The 2013 competition saw bartenders competing with spirits from gin, absinthe and vodka to Scotch and Tequila through a variety of different themes based on style, season and audience. Recipes are entered each month online via www.theswizzlemasters.com, mixed by an independent bartender and judges by an esteemed panel on taste, aroma and presentation.

“The Wenneker Swizzle Masters has been designed to test the creativity and imagination of bartenders, as well as their ability to construct an easy-to-follow cocktail recipe,” said Daisy Jones, associate publisher of The Spirits Business and organiser of The Wenneker Swizzle Masters.

With nine finalists selected – the winners of each round – a panel of judges will decide on 17 October which five will go through to the grand final.

On the following pages the nine cocktails and their creators are listed by month. The results of the semi-final will be announced by The Spirits Business later this month.

February – Gin Detox

Perfect Resolution by Matteo Corsalini

Ingredients:
35ml Tanqueray 10
25ml Wenneker Parfait Amour
45ml strong jasmine tea
15ml fresh lime juice
15ml lime and lemongrass cordial
8 mint leaves

Method: Swizzle all ingredients with crushed ice in a highball glass and garnish with lemongrass and an edible flower.

What the judges said: “It seemed a lot of thought and effort had gone into bringing in new and interesting flavours, but without masking the gin’s flavour.”

March – Scotch Sipper

Sipper Club by Matteo Corsalini

Ingredients:
45ml Glenfiddich 15 Year Old
25ml Visciolata del Cardinale
15ml Wenneker Creme de Cacao blanc
2 drops Bob’s Lavender bitters

Method:
Roll with ice five times and strain into a chilled cocktail glass. Garnish with a lavender spring.

What the judges said: “It is all about the balance and working around the spirit, and whisky isn’t the easiest to work around. This was a surprisingly balanced drink with floral, chocolate notes that lifted and accentuated the whisky.”

April – Vodka Spring Fresh

Londoner’s Refreshment by Joao Gloria

Ingredients:
40ml Stolichnaya
20ml Wenneker Triple Sec
20ml Cranberry juice
15ml egg white
10ml Wenneker Vanilla
5ml Lime juice
5ml Peychaud’s bitters

Method:
Shake hard and double strain in to a coupette. Garnish with mint.

What the judges said: “We’re really impressed with how the vodka has managed to stay prominent, despite the liqueurs and syrups which could so easily mask it completely.”

May – Feminine Cognac Aperitif

Belle Madame by Sergiu Cucuiet

Ingredients:
50ml Louis Royer VSOP
15ml Wenneker Apricot Brandy
5ml Wenneker Ginger
3 Cardamom seeds
2 Orange peels

Method:
Muddle the cardamom seeds, pour over the rest of the ingredients and let them rest for a couple of minutes. Stir and double strain into a chilled goblet and garnish with an orange peel.

What the judges said: “This drink was cleverly balanced with sweetness and spice allowing the Cognac to seamlessly bind the flavours together.”

June – Martini Reinvented

Perfect Evening by Mihai Fetcu

Ingredients:
90ml Hnedrick’s
15ml Wenneker Parfait Amour
1 dash Noilly Prat Dry Vermouth

Method:
Stir the ingredients in a Yarai mixing glass with ice until well mixed, chilled and diluted. Julep strain into the pre-chilled coupette. Garnish with red ribbon sprayed with rose water and cucumber star.

What the judges said: “A balanced and sophisticated drink with soft notes of cucumber, almond and violets marrying successfully.”

July – Romantic Rum

Love Trap by Radoslav Anuskevic

Ingredients:
30ml Nerita Gold rum
15ml Wenneker Cherry
15ml Fresh lemon juice
10ml Wenneker Chocolate
10ml Vanilla sugar syrup
3.5ml Rose water

Method:
Dry shake all ingredients apart from chocolate liqueur. Layer chocolate liqueur on top. Garnish with cherries and roses.

What the judges said: “Delightfully balanced with a chocolate finish”.

August – Irish Whiskey Summer Sizzler

Leonde by Mihai Fetcu

Ingredients:
40ml Jameson Irish Whiskey
20ml Wenneker Ginger Liqueur
20ml Fresh lime juice
Splash Ocean Spray Cranberry Juice
1 Dash lavender bitters

Method:
Build all ingredients in a waterin can over ice and stir gently. Garnish with lime, fresh lavender, red ribbon sprayed with orange zest, a chocolate cup and cranberries.

What the judges said: “This cocktail was very well-balanced, and its creator had clearly listened to the brief and thought about the drink, bringing together not only the whiskey and liqueur, but also summer in the glass.”

October – After Dinner Tequila

Jalisco Mockingbird by Joshua Powell

Ingredients:
35ml Tequila Corralejo Blanco
10ml Wenneker Hazelnut Liqueur
10ml Wenneker Ginger Liqueur
Splash of cava
3 dashes Peychauds Bitters
Squeeze of lemon
Pinch of black pepper

Method: Add the Tequila, both liqueurs, lemon juice and a pinch of black pepper in a Boston shaker and shake well with ice for two minutes. Strain over a small mound of ice in a Champagne coupe, top with cava and drop three dashes of bitters. Garnish with a Jalapeno slice.

What the judges said: “The Jalisco Mockingbird was just what we were waiting for – an interesting and complex serve which oozed glamour and really brought out the beautiful flavours of Tequila Corralejo.”