Wenneker Swizzle Masters 2014 names final five
Following a close semi-final last month, the top five finalists of The Wenneker Swizzle Masters 2014 have now been chosen.
The nine best entries competing in the semi-final were Green Hat by Sid Chen; Barcelona 1992 by Adriana Soley; The Prospector No. 2 by Mihai Fetcu; Girl’s Sin by Joao Gloria; Gin is King by Robb Collins; El Castillo by Ivica Mišić; Silk and Sand by Robb Collins, Fin de Siècle by Mihai Fetcu; and The Mehico by Robb Collins.
Mixing the drinks on the day was Vincenzo Sibilia, assistant general manager and head mixologist at Barts, which hosted the day’s judging.
Comprising the panel of judges were Daisy Jones, associate publisher and events director of The Spirits Business; Bill Oddy, managing director of The Drinks Company; Eduardo Gomez, director of Tequila Fest UK; Mike Sweetman, UKBG London chairman; and Sandro Lhys, assistant bar manager at Harvey Nichols OXO Tower.
Differing from previous rounds, the semi-final dictated no singular base spirit instead showcasing the diversity of spirits and themes utilised from throughout the year.
Rising to the top on this occasion were Silk and Sand, Gin is King, The Mehico, El Castillo and Barcelona 1992, which will all compete in the grand final.
“The selection of drinks was to a high standard; it was just some were better than others, which is to be expected in a semi-final,” commented Sweetman at the end of the competition.
“There were definitely some interesting flavours used, which is always great to see.”
Click through to the following pages to see the winning cocktails recipes and how to recreate them.
Irish Whiskey Americana Round
Silk and Sand by Robb Collins
50ml Jameson Irish Whiskey
2.5ml Wenneker Crème de Cacao
40ml Brooklyn Lager
20ml simple syrup
3 dashes Angostura bitters
1 whole egg
Method: Add all ingredients to a mixing glass with cubed ice and shake vigorously. Double strain into a chilled coupette and garnish with some grated nutmeg.
Martini Reinvented round
Gin is King by Robb Collins
45ml Caorunn Gin
10ml Wenneker Passion Fruit
10ml Monin Passionfruit Syrup
20ml fresh lemon juice
20ml Red Lady apple juice
10ml simple syrup
3 dashes Pernod Absinthe
1 egg white
Method: Add all ingredients except absinthe into a shaker, add cubed ice and shake hard for eight seconds. Rinse a chilled coupette with the absinthe then double strain drink into glass.
Tequila Salt of the Earth round
The Mehico by Robb Collins
50ml Sierra Milinario Reposado Tequila
5ml Wenneker Butterscotch
5ml Monin Gingerbread Syrup
25ml fresh lemon juice
1 heaped barspoon Rowse Acacia Honey
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 chilled Martini glass.
Rum Summer Punch round
El Castillo by Ivica Mišic
40ml Botran Reserva 15 Rum
40ml Wenneker Cherry Brandy
30ml Wenneker Crème de Bananes,
2 splashes Grenadine syrup
20ml fresh lime juice
100ml tropical fruit juice
Method: Add all ingredients except the tropical fruit juice into a shaker with ice. Shake hard for 10-15 seconds. Strain into a chilled glass and add the tropical fruit juice. Garnish with a slice of melon, a cocktail cherry and fresh mint.
Fruity Scotch round
Barcelona 1992 by Adriana Soley
50ml Glenfiddich 15 Year Old
7.5ml Wenneker Strawberry
7.5ml Wenneker Cranberry
40ml honey sour
4 large basil leaves
Method: Muddle the raspberries and basil, add remaining ingredients and shake well. Double strain into a rocks glass with crushed ice. Garnish with basil.