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March Swizzle Master champion revealed
Bartender Adriana Soley has been crowned the March winner of The Wenneker Swizzle Masters 2014 cocktail competition and will now go through to the semi-finals in October.
Bartender Adriana Soley was declared the winner of the March round of The Wenneker Swizzle Masters 2014
Ten recipes from all around the world were chosen for the latest heat of the world’s only virtual cocktail competition, all designed around the theme of ‘Fruity Scotch’.
Soley impressed the judges with the ‘lovely flavours’ of her ‘well balanced’ drink, Barcelona 1992, a blend of Glenfiddich 15 Year Old, Wenneker Strawberry, Wenneker Cranberry, honey sour, basil and raspberries.
Judging this month’s entries at Mahiki, London, were Daisy Jones, associate publisher of The Spirits Business, Georgi Radev, bar manager at Mahiki, Damien Brun, head bartender at 92b and Isaac Morrison, bar manager at Chakana. Mixing the drinks on the day was Mahiki bartender Lukas Juranek.
Second place was awarded to bartender Joshua Powell for his cocktail Red Bush, while third place went to Huy Irinh Quan for his drink Bobby Chinn.
Soley will now go head to head with eight other semi-finalists in October, where the final five will be chosen to compete for the title of Swizzle Master 2014 and the grand prize of £1,000 in the November final.
The next round of The Swizzle Masters 2014 is now open for entries and the theme is Simplistic Vodka with Stolichnaya Vodka.
Our judges will be looking for recipes that demonstrate modesty and allow the vodka’s flavours to shine through. Bartenders have until Friday 14 March to enter online at www.swizzlemasters.com.
The winners of The Swizzle Masters ‘Fruity Scotch’ heat
1st – Barcelona 1992 by Adriana Soley
50ml Glenfiddich 15yo, 7.5ml Wenneker Strawberry, 7.5ml Wenneker Cranberry, 40ml honey sour (50% honey, 50% lemon juice), 4 large basil leaves and 4 raspberries
Method: Muddle the raspberries and basil then add the rest of the ingredients and shake well. Double strain into a rocks glass with crushed ice. Garnish with basil.
2nd – Red Bush by Joshua Powell
40ml Glenfiddich 15yo, 5ml Wenneker Chocolate, 20ml raspberry rooibos syrup and two dashes of orange bitters
Method: Place all ingredients into a shaker with ice. Roll gently eight times and pour into a chilled cocktail glass.
3rd – Bobby Chinn by Huy Irinh Quan
45ml Glenfiddich 15yo, 25ml Bermouth del Professore, 5ml Wenneker Orange, 5ml Pedro Ximenez, Barspoon of Mozart Black Chocolate, a dash of Angostura Bitters, orange zest and tonka bean
Method: Add all ingredients into a shaker and throw from one to another. Strain into a pre-chilled coupe and garnish with orange zest and grated tonka bean.