Spanish bartender wins The Swizzle Masters 2014
An eclectic mix of awe-inspiring cocktails found themselves vying for the title of Swizzle Master 2014, but ultimately it was Adriana Soley who was crowned this year’s victor.
Adriana Soley’s Barcelona 1992 won her the coveted title of Swizzle Master 2014Beating entries submitted by more than 100 bartenders from around the world, Soley scooped the top accolade with her Fruity Scotch entry, Barcelona 1992.
A blend of Glenfiddich 15 Year Old, Wenneker Strawberry, Wenneker Cranberry, honey sour, basil and raspberries, the judges were bowled over by Soley’s “perfectly balanced” and “fresh” drink.
“I really loved this drink,” enthused Gareth Franklin, brand ambassador for Luxardo and one of eight judges on the day. “It’s really fresh, has a great nose on it with a summer time vibe. The colour is amazing as well, and the use of basil isn’t too over powering – it’s a real crowd pleaser.”
Also lending their palates to the afternoon’s tasting were Nick Bell, manager of Amathus Drinks, Soho; John Jeffrey, director of Provenance Marketing Ltd; Nico Piazza, head bartender at Mgaro Bar, London; Antonio Mantelli, head bartender at Home House, London; Daisy Jones, associate publisher and events director of The Spirits Business; and Terrence Lundy, manager of SkyLounge, which hosted the afternoon’s competition.
Keeping calm under pressure and recreating the final five recipes with meticulous care and precision was SkyLounge bartender Federico Spina.
Robb Collins’ Gin is King entry, which topped the Martini Reinvented round back in June and was voted into second place.
Collins also walked away with third place for his Irish Whiskey Americana entry from the August round, Silk and Sand.
Despite narrowly missing out on the top three, the judges were full of praise for the remaining two entries, The Mehico by Robb Collins, from the September Tequila Salt of the Earth heat, and El Castillo by Ivica Mišić, from the Rum Summer Punch round in July.
“It was obvious that these drinks were designed by people who make drinks for a living,” commented Lundy. “Each cocktail we tasted today was well thought through and tasted great – well done to all the finalists.”
Click through to the following pages for the winning recipes.
Keep an eye on our website – www.swizzlemasters.com – for updates on The Wenneker Swizzle Masters 2015.
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, 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.
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.
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, 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.
