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Trinh Quan Huy-Philip crowned 2015 Wenneker Swizzle Masters champion

Vietnam travelling mixologist Trinh Quan Huy-Philip has been named the 2015 Wenneker Swizzle Masters champion for his Tequila creation, Cinco de Mayo.

Trinh Quan Huy-Philip's Cinco de Mayo was named the winning cocktail in the 2015 Wenneker Swizzle Masters
Trinh Quan Huy-Philip’s Cinco de Mayo was named the winning cocktail in the 2015 Wenneker Swizzle Masters

Huy-Philip’s winning recipe, entered in July’s Spicy Tequila heat, beat hundreds of recipes submitted over the nine rounds throughout 2015.

The judges were blown away by his creation, made from a combination of Jose Cuervo Silver, Wenneker Strawberry, Dubonet, Mezcal, lemon juice, agave syrup, red pepper, and raspberries.

“I’m absolutely delighted that Cinco De Mayo won”, enthused Kristiane Sherry, The Spirits Business editor, who joined the judging panel for the 2015 Wenneker Swizzle Masters final.

“It’s a superbly balanced serve, beautifully aromatic and an absolute joy to sip. A stand-out winner”.

Chris Edwards, co-owner of cocktail consultancy Salts of the Earth, agreed: “It’s cleansing, savoury and interesting, and the smoke, fruit and vegetal notes work really well together.”

Also assessing the five Wenneker Swizzle Master finalists were Sophie Bratt, assistant bar manager at OXO Tower; Nick Bell, Amathus retail general manager; and Martin Siska, head bartender at Dry Martini.

The grand final was fittingly held at London’s Dandelyan; the pioneering venture of Best International Bartender of the Year 2015, Ryan Chetiyawardana. Bartender Aidan Bowie took care to perfectly execute each recipe to the letter as previously submitted online by our Swizzle Masters competitors.

Joshua Powell, who was crowned champion of the Irish Whisky Punch heat back in August with his aptly-named cocktail, All in Dew Time, scooped second place.

“This is a very nicely balanced, long, refreshing cocktail,” noted Siska, “the grapefruit sherbet is delicious on its own, too.”

Bratt agreed: “This drink is perfect for summer. You can still taste the honey notes in the whisky which is a lovely touch.”

Third place was awarded to Mihai Fetcu, who won February’s Botanic Gin heat with Round of Applause. Bell said: “This cocktail has an incredible array of different flavours and is still very well balanced. It fits the profile well and is exceptionally easy to drink.”

“Each and every entry was wonderfully diverse,” concluded Sherry. “The levels of creativity were exceptionally high, and all of them had really taken the time to consider the juxtaposition of the flavour profile of each base spirit with the Wenneker Liqueurs and other ingredients.”

Click through to the following pages for the winning recipes.

Keep an eye on our website – – for updates on The Wenneker Swizzle Masters 2016.

Cinco de Mayo was named the winning cocktail in the 2015 Wenneker Swizzle Masters

1st: Cinco De Mayo by Trinh Quan Huy-Philip

45ml Jose Cuervo Silver, 15ml Wenneker Strawberry, 15ml Dubonet, 15ml lemon juice, barspoon of agave syrup, 1⁄4 red bell pepper, 5 raspberries,

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 barspoon of Del Maguey Mezcal Vida on top and garnish with mint, lemon zest, stick of berries and a pinch of black pepper.

Swizzle Master 2nd place 20152nd: All in Dew Time by Joshua Powell 

40ml Tullamore Dew, 5ml Wenneker Maraschino, 5ml Wenneker Ginger, 20ml grapefruit sherbet, 6 drops Bittermens Tiki Bitters

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.


Swizzle Masters 2015 third place3rd: Round of Applause by Mihai Fetcu 

45ml Whitley Neill gin, 35ml Wenneker Cherry Brandy, 15ml Carpano Antica vermouth, 5ml maple syrup, 5ml light molasses, 1tbsp black pepper, 1tbsp cloves, Champagne

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 top with Champagne.

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