Wenneker Swizzle Masters Hot Rum champion

For the final preliminary heat of The Wenneker Swizzle Masters 2015 bartenders were challenged to create a winter warming hot rum cocktail, which Mihai Fetcu crafted to perfection.

Mihai Fetcu’s Hot Guildive cocktail was awarded first place in the Hot Rum Cocktails Wenneker Swizzle Masters heat

Hosted at DoubleTree by Hilton Hotel London Docklands Riverside, the competition required entrants to use Saint James Rum and at least a dash of Wenneker Liqueurs.

Fetcu’s “great Christmas market drink”, Hot Guildive, stood out head and shoulders above the rest, with its combination of rum, Wenneker Hazelnut, fresh lemon juice, fresh grapefruit juice, sour cherry and blackberry juice, absinthe rinse and butter.

Forming the judging panel this month were Martyn ‘Simo’ Simpson, owner of Milroy’s of Soho; Joel Lawrence, bar manager at Colombia bar and restaurant at DoubleTree by Hilton London; and Melita Kiely, senior staff writer at The Spirits Business.

Lawrence said about the winning cocktail: “I could drink that all night.

“It’s got everything you want in a winter warmer, and it’s very well balanced. The anise isn’t overpowering; you just get a hint of it.”

Second place was awarded to the “thick and creamy” T&J Tropical by Rodolfo Casala, which was deemed to be a “great after dinner drink”.

Meanwhile, third place was bestowed upon Ivica Misic’s Dance of Fire, which delivered a “warming, soft” texture accompanied by “great citrus notes”.

This month will host the semi-final of The Wenneker Swizzle Masters 2015, where nine winning recipes from throughout the year will be mixed by an independent bartender before an esteemed panel of judges.

Just five cocktails will then be selected to proceed to the grand final in November for the chance to win £1,000.

Click through to the following page for the full list of ingredients and methods on how to make the winning cocktails. 

The winners of the Hot Rum Cocktails heat:

1^st: Hot Guildive by Mihai Fetcu

Ingredients: 40ml Saint James rum, 20ml Wenneker Hazelnut, 20ml fresh lemon juice, 40ml fresh grapefruit juice, 40ml sour cherry and blackberry juice, Absinthe rinse, 1 tip of a knife
of butter. Garnish with dehydrated grapefruit slice, candied blackberry, star anise and icing sugar.

Method: Add all the ingredients (except absinthe and butter) into a metal mug and heat with a steam wand. Pour into a blender, add the butter and blend until all the ingredients are well mixed and a little foam is formed. Strain into a pre-heated goblet that is rinsed with absinthe, add the garnishes.

2^nd: T&J Tropical by Rodolfo Casala

Ingredients: 45ml Saint James rum, 15ml Wenneker Créme de Bananes, 30ml Wennekker Caribbean Coconut, 15ml hot milk Garnish with whipped cream, grated caramelised coconut/burnt coconut, cinnamon powder and star anise.

Method: Put the rum and liqueurs in the ceramic pot. Add the hot milk. Garnish with whipped cream, a sprinkle of cinnamon, a sprinkle of caramelized coconut and star anise.

3^rd: Dance of Fire by Ivica Misic

Ingredients: 30ml Saint James rum, 20ml Hennessy Fine de Cognac, 20ml Wenneker Triple Sec, 60ml pomegranate juice, 10ml fresh lemon juice, 10ml fresh orange juice, 50ml boiled water, 2 bar spoons of sugar, 1 star anise and 3 cloves.

Method: Add all ingredients into a pot and stir until sugar has dissolved. Heat to boiling point, then strain into a cup and garnish.