Swizzle Masters American Whiskey Dessert winner revealed
The penultimate entry heat called for a delectable American whiskey dessert cocktail, and it was Trinh Quan Huy-Philip’s Babysister which won over judges’ tastebuds.
From the refreshing to the rich, this month’s Swizzlers nailed the brief of creating an original American Whiskey Dessert cocktail using Hudson Baby Bourbon, balanced with at least a dash of Wenneker Liqueurs.
Judges Mike Sweetman, vice-president of the United Kingdom Bartenders’ Guild (UKBG); Armand Fasola, committee member of the UKBG; Nick Bell, manager of Amathus Drinks Soho; and Kristiane Sherry, editor of The Spirits Business, headed to London Hilton Tower Bridge’s TwoRuba bar and restaurant to sip on the nectarous cocktails, while tending the bar was mixologist Hugo Silva-Gomes.
Judges all agreed the most deserving winner was Babysister, a “grown-up after dinner drink” that was “light and clean” despite the presence of heavy whipping cream and chocolate liqueur.
Huy-Philip specified that an espresso must be served on the side to represent an older sister caring for a younger sibling, a touch which impressed the judges.
Second place was awarded to Kriss Kovy for his “very well rounded” recipe, Choky Tale, while third place went to Ivica Misic’s cocktail, Sweet Sin – “a lighter style of dessert cocktail”.
Huy-Philip’s recipe will now go through to the semi-final in October, when the winning drinks from throughout the year will be recreated once more and judged against each other.
Five drinks will then be chosen to go through to the grand final in November, and the bartender behind the winning recipe will be crowned Swizzle Master 2015 and win £1,000.
The next Wenneker Swizzle Masters round is Hot Rum Cocktails. Taking inspiration from old favourites such as the Hot Buttered Rum or Tom and Jerry, use Saint James rum to create a winter warmer. Bartenders have until 20 September to submit their recipes online at www.swizzlemasters.com.
Click through to the following page to see the winning recipes of the American Whiskey Dessert round.
1ST PLACE: BABYSISTER BY TRINH QUAN HUY-PHILIP
Ingredients: 30ml Hudson Baby Bourbon, 20ml Wenneker Chocolate, 30ml Heavy Whipping Cream, barspoon of Wenneker Hazelnut, 10ml Galliano Ristretto
Garnish: cinnamon stick, sprig of mint, brûléed mini marshmallows, a shot of espresso
Method: Rinse the glass with Galliano Ristretto and fill with shaved ice. Add the rest of ingredients into a shaker, shake, and then decant into the glass. Garnish with a cinnamon stick and sprig of mint, and top with flaming mini marshmallows. Serve with an espresso on the side.
2ND PLACE: CHOKY TALE BY KRISS KOVY
Ingredients: 40ml Hudson Baby Bourbon, 20ml Wenneker Chocolate, 10ml Wenneker Crème de Cacao White, 40ml Floris chocolat Belgian beer, 2 dashes Fee Brothers Aztec Chocolate Bitters, 1 egg Garnish: cacao powder or chocolate bonbon
Method: Add all ingredients into a mixing glass and stir well, then add ice cubes and shake vigorously. Double strain into a pre- chilled martini glass. Garnish with cacao powder or bonbon.
3RD PLACE: SWEET SIN BY IVICA MISIC
Ingredients: 40ml Hudson Baby Bourbon, 20ml Wenneker Chocolate, 10ml Wenneker Triple Sec, 10ml Wenneker Cherry Brandy, 2 dashes Angostura bitters. Garnish: orange twist, Maraschino cherry
Method: Fill a mixing glass with ice cubes. Add all ingredients and stir with a bar spoon, then strain the contents into a low tumbler glass and add few ice cubes. Garnish with an orange twist and a Maraschino cherry.
