October Swizzle Masters winner revealedBy Melita Kiely
Tequila is not an easy spirit to work with, but rising to the challenge and winning the final Wenneker Swizzle Masters preliminary heat was general manager of London Cocktail Club, Robb Collins.
Tasked with creating a unique cocktail inspired by the theme Tequila Salt of the Earth and using Borca Tequila, Collins impressed the judges with his creation, The Mehico, made from Sierra Milenario Reposado Tequila, Wenneker Butterscotch, Monin Gingerbread Syrup, fresh lemon juice, Rowse Acacia Honey and Angostura Bitters.
Judging the latest round at London Tequila joint El Nivel were Bill Oddy, managing director of The Drinks Company; Dorian Meillan, general manager of bar Discount Suit Company; Mike Sweetman, UKBG chairman; Eduardo Gomez, director of Tequila Fest UK; and Daisy Jones, associate publisher and events director of The Spirits Business.
Mixing the drinks on the day was Massimiliano Favaretto, general manager of Tequila bar El Nivel, which hosted the afternoon’s antics.
“It was great to see so much innovation in the competition,” expressed Oddy. “Tequila tends to be challenging and the contestants rose to the challenge.”
Also impressing on the day was bartender Philip David who was awarded second place for his drink, The End of Thyme, while third place was presented to Mihai Fetcu and his concoction Order and Chaos.
Collins’ The Mehico will now join the other eight winning recipes in the semi-finals tomorrow.
An independent bartender will mix all nine-recipes before a panel of expert judges, who will select the best five to proceed to the grand final in November.
February: Green Hat – Sid Chen
March: Barcelona 1992 – Adriana Soley
April: The Prospector No.2 – Mihai Fetcu
May: Girl’s Sin – Joao Gloria
June: Gin is King – Robb Collins
July: El Castillo – Ivica Mišić
August: Silk and Sand – Robb Collins
September: Fin de Siècle – Mihai Fetcu
October: The Mehico – Robb Collins
Click on to the next page to see the winning recipes from the latest round.
The winners of the Tequila Salt of the Earth heat:
1st: The Mehico, Robb Collins
50ml Sierra Milenario Reposado Tequila, 5ml Wenneker Butterscotch, 5ml Monin Gingerbread Syrup, 25ml fresh lemon juice, 1 barspoon of Rowse Acacia Honey and 4 dashes Angostura Bitters
Method: Dissolve the honey in the lemon juice. Add remaining ingredients, fill boston tin with cubed ice and shake vigorously. Double strain into pre-chilled Martini glass.
2nd: The End of Thyme, Philip David
45ml Sierra Milenario Blanco Tequila, 15ml Wenneker Cherry, 20ml agave syrup, 10ml red wine vinegar, 10ml fresh lime juice, 10-15ml egg white, 5ml bittermens habanero shrub, habanero pepper and 2-3 sprigs of thyme
Method: Muddle thyme, lime juice and red wine vinegar. Add all ingredients and dry shake, then wet shake. Strain into coupe and garnish with thyme and a slice of habanero pepper.
3rd: Order and Chaos, Mihai Fetcu
Cocktail: 40ml Sierra Milenario Blanco Tequila, 15ml Wenneker Vanilla, 20ml lime juice, 1 dash Chartreuse Elixir Vegetal and 4 basil leaves
Method: Bruise basil then add all other ingredients, ice and shake well. Double strain into a pre-chilled cocktail glass.
Sangrita: 60ml fresh orange juice, 25ml fresh lime juice, 15ml Monin pomegranate syrup, 3 dashes Tobasco, 1⁄4 chilli pepper sliced and 1 bar spoon Wenneker Genever Islay Cask Finish
Method: Blend ingredients with a hand blender and serve in a pre-chilled cocktail glass