Wenneker Swizzle Masters Smoky Mezcal winner revealed

With a focus on the fiery flavours of mezcal, Ms. Rosemary’s Smokin’ by Joe Summerfield set judges’ tastebuds alight at the inaugural heat of The Wenneker Swizzle Masters 2016.

Ms. Rosemary’s Smokin’ by Joe Summerfield

Our first heat of the year, Smoky Mezcal, required Swizzlers to celebrate the primary tasting note of the spirit by balancing the unusually delicate flavours of Ilegal Joven Mezcal with a smoky influence from other ingredients or techniques of their choice.

Jamie Kimber, bar manager of Trailer Happiness; Juan Pablo Dukart, assistant bar manager of Dry Martini; Martyn Simpson, known as Simo, owner of Milroy’s of Soho; and Kristiane Sherry, editor of The Spirits Business gathered in Covent Garden’s popular Agavaria El Nivel to stringently assess 10 handpicked entries on their methodology, presentation, aroma, palate, balance and name.

Meanwhile, the venue’s esteemed bar manager, Massi Favaretto, recreated each Swizzler’s entry to their exact specifications.

A firm favourite with judges from the moment they set eyes on it, the winning cocktail was Ms. Rosemary’s Smokin’ by Joe Summerfield – an “amazing, well-balanced combination” of Wenneker Ginger, Cocchi Vermouth di Torino, Averna, rosemary and, of course, Illegal Joven Mezcal. The cocktail received high praise from the panel, fuelled by its “warming smokiness”, “interesting palate” and particularly “straightforward” methodology.

“This is a really beautiful, aromatic drink,” said Sherry. “It’s a joy to nose and taste, and sophisticated in presentation. A delight.”

Simo added: “It’s got great balance and a long finish. I’d definitely order more than one.”

El Nivel’s bar manager, Massi Favaretto, flaming a cocktail

Second place was awarded to “simple and elegant” Smoky Night by Trinh Quan Huy-Philip. Here, the base spirit was shaken with a blend of Wenneker 24 Carrot, Aperol, lemon juice and elderflower syrup, topped with a mint and crispy smoked ham garnish.

Blood, Sweat and Espadin by Jake Beaverstock secured third place, offering a “Negroni-esque” blend of Wenneker Hazelnut, Campari, Mancino Bianco Vermouth and Peychaud’s Bitters, finished with an atomised spray of Enmascarado 54 Joven Mezcal.

Overall, judges were highly impressed with the creative processes behind each recipe – with smart, simple drinks triumphing over their more complicated counterparts.

Summing up the round, Kimber noted: “The drinks that really stood out were simple in design but really showed off the complexity of the mezcal. There were some really creative garnishes that definitely drew attention to the drinks. Overall this was a great round with some inventive ideas.”

Summerfield’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 2016 and win £1,000.

The next Wenneker Swizzle Masters round is Tiki Rum. Inspired by the tropical serves found in traditional Tiki cocktail bars, this heat calls for a base spirits of Brugal Ron Blanco Especial White Rum, complimented with at least a dash of Wenneker Liqueurs. Bartenders have until 16 February to submit their recipes online at www.swizzlemasters.com.

Click through to the following page to see the winning recipes of the Smoky Mezcal round.

1ST PLACE: MS. ROSEMARY’S SMOKIN’ BY JOE SUMMERFIELD

Ingredients: 40ml Ilegal Joven Mezcal, 15ml Wenneker Ginger, 15ml Cocchi Vermouth di Torino, 15ml Averna, sprig of rosemary

Method: Muddle the rosemary with Wenneker Ginger. Add mezcal, vermouth, and Averna. Stir slowly for 20 seconds and fine strain into a chilled coupe. Garnish with a sprig of rosemary.

2ND PLACE: SMOKY NIGHT BY TRINH QUAN HUY-PHILIP

Ingredients: 45ml Ilegal Joven Mezcal, 25ml Wenneker 24 Carrot, 15ml Aperol, 25ml lemon juice, barspoon elderflower syrup

Method: Add all the ingredients into a shaker with fresh ice cubes and shake well. Fine-strain the drink into a pre-chilled coupe. Grate a touch of black pepper on top. Garnish with a slice of crispy smoked ham topped with a sprig of mint and black pepper.

3RD PLACE: BLOOD, SWEAT AND ESPADIN BY JAKE BEAVERSTOCK

Ingredients: 35ml Illegal Joven Mezcal, 15ml Wenneker Hazelnut, 15ml Campari, 15ml Mancino Bianco Ambrato Vermouth, 2 dashes Peychaud’s Bitters, Enmascarado 54 Joven Mezcal

Method: Add all ingredients to a mixing glass and stir down with ice. Strain into a chilled tumbler over a large block of ice. Garnish with thinly sliced, crinkle-cut orange peel and an atomised spray of Enmascarado 54 Joven Mezcal.