Wenneker Swizzle Masters 2015 names final five

After a tense semi-final last month, the five finalists of The Wenneker Swizzle Masters 2015 have now been selected.

Diego Vanegas Gutierrez, head bartender at Bumpkin in South Kensington, recreated the semi-finalists’ recipes

After an exhilarating year of preliminary heats spanning nine separate themes and eight different spirits categories, the semi final saw us put the cocktail champions of each round through their paces once more in a bid to find a selection worthy for our grand final.

The semi-finalists comprised Round of Applause by Mihai Fetcu, Dirty Ddich by Colin Ioaniciu, Tet Calling by Trinh Quan Huy-Philip, L’Ancienne de Saigon by Trinh Quan Huy-Philip, Purple Martini by Rodolfo Casalá, Cinco De Mayo by Trinh Quan Huy-Philip, All in Dew Time by Joshua Powell, Babysister by Trinh Quan Huy-Philip and Hot Guildive by Mihai Fetcu.

Sophie Bratt, assistant bar manager at OXO Tower; Kyle Gibson, general manager of Cielo Blanco; and Nick Bell, Amathus retail general manager; made up our semi-final judging panel, while Diego Vanegas Gutierrez, head bartender at Bumpkin in South Kensington – our host venue for the afternoon – tended the bar.

Rising to the top on this occasion were Round of Applause, Tet Calling, Cinco de Mayo, All in Dew Time, and Babysister, which will all compete in the grand final.

“Compared to previous rounds this was a more difficult process as there was such a variety of styles, going from hot cocktails to dessert cocktails and punches, but it was immense fun,” said Bell.

“There were some outstanding cocktails on display today, and it was really difficult to choose the finalists.”

Click through to the following pages to see the winning cocktails recipes and how to recreate them.

ROUND OF APPLAUSE BY MIHAI FETCU

Ingredients: 45ml Whitley Neill gin, 35ml Wenneker Cherry Brandy, 15ml Carpano Antica vermouth, 5ml maple syrup, 5ml light molasses, 1tbsp black pepper, 1tbsp cloves, Champagne to top, orange zest garnish

Method: Muddle black pepper and cloves in mixing glass. Add remaining ingredients and ice, and stir until well chilled. Double strain into chilled Champagne saucer and add Champagne. Garnish with orange zest.

 

TET CALLING BY TRINH QUAN HUY-PHILIP

Ingredients: 40ml Stolichnaya Vodka, 30ml Wenneker Melon, 20ml pink grapefruit juice, 10ml lemongrass syrup, 20ml Champagne, 5 small strawberries, 2 slices of cucumber

Method: Muddle strawberries and cucumber and add the remaining ingredients. Shake with ice and strain into Collins glass pre-filled with ice cubes. Top with Champagne.

 

CINCO DE MAYO BY TRINH QUAN HUY-PHILIP

Ingredients: 45ml Jose Cuervo Silver, 15ml Wenneker Strawberry, 15ml Dubonet, 15ml lemon juice, barspoon of agave syrup, 1⁄4 red bell pepper, 5 raspberries, barspoon of Del Maguey Mezcal Vida, mint sprig, lemon zest, stick of berries, pinch black pepper

Method: Muddle red bell pepper and raspberries, add barspoon of agave syrup with lemon juice and remaining ingredients. Add ice, shake, then strain into a rocks glass filled with crushed ice. Float mezcal on top and garnish with mint, lemon zest, stick of berries and a pinch of black pepper.

 

ALL IN DEW TIME BY JOSHUA POWELL

Ingredients: 40ml Tullamore Dew, 5ml Wenneker Maraschino, 5ml Wenneker Ginger, 20ml grapefruit sherbet, 6 drops Bittermens Tiki Bitters, grapefruit twist and candied lemon to garnish

Method: Combine all ingredients, add ice and shake for 10 seconds. Decant into a frozen ice-filled highball glass. Garnish with grapefruit twist and candied lemon.

 

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, cinnamon stick, sprig of mint, brûléed mini marshmallows and 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, a sprig of mint, and top with flaming mini marshmallows. Serve with an espresso on the side.