Feminine Cognac Swizzle Masters results
There were several standout cocktails entered into the Feminine Cognac Swizzle Masters round, but head and shoulders above the rest was this month’s winner Joao Gloria with his drink, Girl’s Sin.
Bartender Joao Gloria’s winning feminine Cognac cocktail, Girl’s SinA blend of Hardy Maison Fondée en 1863 VSOP, Wenneker Cherry Brandy, Wenneker Hazelnut, chocolate syrup and single cream, the judges were impressed with Gloria’s “great flavour and presentation” that “balanced the Cognac flavours perfectly”.
In second place was last month’s winner, Mihai Fetcu, wth his “smooth, fresh” cocktail, Amigurumi Sour.
After much deliberation between two cocktails, the judge agreed on awarding third place to Michael Stringer’s M’Lady’s Rooster, which ‘daringly” used absinthe within the recipe.
Held at Grand Union Bar Chancery Lane, this month’s judging panel comprised Daisy Jones, associate publisher of The Spirits Business Magazine, Sophie Bratt, assistant bar manager at OXO Tower, Naomi Best, Grand Union Bars sales and marketing manager and Owen Campbell, operations manager at Grand Union Bars.
Recreating the final 10 recipes on the day was Grand Union Bar Chancery Lane bartender, Thamila Zhenthöfer.
Gloria’s recipe will now go through to the semi-final in October, where the final five will be chosen to compete in the grand final in November for the title of Swizzle Masters 2014 and a prize of £1,000.
The next round of The Swizzle Masters is now open for entries with the theme Martini Reinvented. The rules are slightly different this month as bartenders have the option of using either Tovartich! Vodka or Caorrun Gin as the base spirit.
Judges will be looking for recipes that are sufficiently different and yet still recognisable as a Martini-style drink.
Entries should be submitted at www.swizzlemasters.com by 16 May.
The winners of The Swizzle Masters Feminine Cognac heat:
1st: Girl’s Sin by Joao Gloria
40ml Hardy Maison Fondée en 1863 VSOP, 20ml Wenneker Cherry Brandy, 10ml Wenneker Hazelnut, 10ml chocolate syrup and 10ml single cream
Method: Shake hard and double strain into a chilled coupette dusted with cocoa powder. Serve with mint chocolate truffles and strawberries to dip.
2nd: Amigurumi Sour by Mihai Fetcu
40ml Hardy Maison Fondée en 1863 VSOP, 20ml Wenneker Raspberry, 30ml tawny red Port, 1 dash Peychaud’s bitters, 20ml fresh lemon juice, 1 egg white and 1 small candied ginger cube
Method: Muddle candied ginger with lemon juice and Wenneker Raspberry. Add all ingredients and dry shake. Add ice and shake again. Double strain into a chilled coupette.
3rd: M’Lady’s Rooster by Michael Stringer
50ml Hardy Maison Fondée en 1863 VSOP, 10ml Wenneker Hazelnut, 20ml egg white, 2 dashes Regan’s Orange Bitters, 25ml fresh lemon juice, 5ml Hapsburg XC original absinthe
Method: Rinse an Old Fashioned glass with absinthe. Muddle the pear in a mixing glass then add all ingredients. Add the spring from a Hawthorne shaker and shake hard. Remove spring, add ice and shake again. Double strain over cubed ice, cap with crushed ice and garnish with three thin slices of pear.
