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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.

Swizzle-Masters-Barts
The five finalists of The Wenneker Swizzle Masters 2014 have been selected

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

1st-Silk-and-SandSilk 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

Grated nutmeg

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

Swizzle-Masters-MartiniGin 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-MehicoThe 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

Swizzle-Masters-rum-punchEl 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-Wenneker-Swizzle-MastersBarcelona 1992 by Adriana Soley

50ml Glenfiddich 15 Year Old

7.5ml Wenneker Strawberry

7.5ml Wenneker Cranberry

40ml honey sour

4 large basil leaves

4 raspberries

Method: Muddle the raspberries and basil, add remaining ingredients and shake well. Double strain into a rocks glass with crushed ice. Garnish with basil.

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