Wenneker Swizzle Masters Summer Scotch finalists

This month Swizzlers were challenged to create a refreshing Scotch whisky-based long drink – we reveal the 10 recipes that made it through to the final.

Francesco Petracci, head bartender at Bar Américain, was tasked with recreating entrant’s recipes

This month, bartenders were tasked to create a delightfully refreshing long drink using the complex and rich Balvenie 12 Year Old Doublewood.

Manuel Barducchi, bartender at Rules; Michael Browne, bar manager of Bar Américain; and Kristiane Sherry, editor of The Spirits Business, tasted 10 recipes recreated by Francesco Petracci, head bartender at Bar Américain in Brasserie Zédel.

The results of this heat will be published in the June 2016 edition of The Spirits Business magazine.

Think your cocktails are up to scratch? The deadline for the next heat, Great British Gin, is on 9 June. Enter online now at www.swizzlemasters.com.

Click through the following pages to view finalists’ recipes in the Summer Scotch heat of The Wenneker Swizzle Masters 2016. 

Elder Summer Sour by Charlie Gollands

Ingredients:
40ml Balvenie 12 Year Old DoubleWood, 30ml Wenneker Elderflower, 20ml fresh lemon juice, egg white

Garnish:
Lemon twist

Method:
Dry shake contents then add ice. Vigorously shake for 10 second, then strain into a pre-chilled cocktail glass and garnish

Glassware:
Coupe

Highlander

Ingredients: 
1½ oz Balvenie 12 Year Old DoubleWood, ½ oz Wenneker Pisang Bagoes, ½ oz Wenneker Apricot Brandy, ½ spoon of Lime Juice, 4 slices cucumber, 4 mint sprigs, tonic water

Garnish:
Slice of cucumber and mint sprigs

Method:
Muddle mint springs, cucumber, Wenneker Pisang Bagoes, Wenneker Apricot Brandy and lime juice in a Boston shaker. Add Balvenie 12 Year Old DoubleWood, crushed ice, and shake hard. Serve in a fill glass with cracked ice. Top with a dash of tonic water.
 Garnish and serve with a straw

Scottish Farewell

Ingredients:
40ml Balvenie 12 Year Old DoubleWood, 20ml Wenneker 24 Carrot, 15ml lemon juice, 15ml carrot juice, 10ml honey, 5ml soda

Garnish:
Lemon rose, Scotch and sugar-glazed baby carrot – shape carrot with sharp knife, bring simple syrup to a boil, add a dash of scotch and boil the carrot until tender. When the mixture will reduce to a thick sugar glaze, take out the carrot and let cool down. Grind a few pistachios in a grinder and put some on top of the carrot

Method:
Combine all ingredients except soda and crushed ice into the glass and swizzle. Add soda, add crushed ice, put in a straw and garnish

Glassware:
Marmalade glass

Vice and Virtue

Ingredients:
45ml Balvenie 12 Year Old DoubleWood, 15ml Wenneker Lychee, 10ml freshly squeezed lemon juice, 1 dash Fee Brothers Rhubarb Bitters, cream soda to top

Garnish:
Large sprig of fresh mint, one lychee

Method:
Add all ingredients except soda into a cold shaker, add good ice and shake hard for 5 seconds. Strain over fresh ice in a chilled highball glass. Top with the cream soda.  Add a straw and garnish

Balvenue Tropical Father by Rodolfo Casala

Ingredients:
2 oz Balvenie 12 Year Old DoubleWood, 1 oz Wenneker Amaretto, ¾ oz natural juice of passion fruit, 1½ oz natural orange juice bahia, 1 barspoon maraschino cherry syrup

Garnish:
1 maraschino cherry, 1 Bahia orange peel spiral

Method:
First cut the very ripe passionfruit, remove the pulp with the seeds, and place in a strainer to get the natural juice. Get the fresh juice of a Bahia orange and sift well. Put crushed ice up to ¾ of the highball glass. In a cocktail shaker add all the ingredients apart from the maraschino cherry syrup. Add 4 ice cubes shaking vigorously. Serve into the cup and add the barspoon of syrup maraschino cherries which will come down naturally

Glassware: 
Highball glass 

Harlem

Ingredients: 
40ml Balvenie 12 Year Old DoubleWood, 20ml Wenneker Triple Sec, 20ml Martini Rosso, 2 dashes Campari, 30ml fresh orange juice, 10ml fresh lemon juice, 80ml Moet & Chandon Imperial

Garnish:
Fresh mint, slice of lemon, orange peel twist

Method: 
Add all ingredients except Moet & Chandon Imperial in to the shaker and shake well. Pour the contents into the cold cocktail glass and add ice cubes. Add Moet & Chandon Imperial and garnish

Pool’n’Wood

Ingredients:  
40ml Balvenie 12 Year Old DoubleWood, 20ml Wenneker Blueberry liqueur, 20ml Wenneker Blue Curaçao, 20ml sugar syrup, 15ml fresh lime juice, 80ml fresh white grapefruit juice

Garnish:
Cocktail cherry

Method:
Add all ingredients with ice cubes into a shaker. Shake well vigorously, strain into a glass with crushed ice, and garnish

Glassware:
Hurricane

Summer in Dufftown

Ingredients: 
35ml Balvenie 12 Year Old DoubleWood, 15ml Wenneker 24 Carrot, 10ml Wenneker Vanilla, 20ml lemon juice, 1 whole egg, 30ml orange juice, 3 drops grapefruit bitters

Garnish:
Lemon julienne

Method:
Shake all the ingredients together and strain the cocktail in a highball glass

Summer with a Chick

Ingredients:
40ml Balvenie 12 Year Old DoubleWood, 30ml Wenneker Elderflower, 20ml freshly squeezed lemon juice, 30ml banana juice, 40ml sour cherry juice, 1 sage leaf, 1 slice of fresh ginger, dash of Angostura Bitters

Garnish:
A sprig of mint, grapefruit zest and two fresh cherries. Sprinkle a pinch of black pepper on top

Method:
Gently muddle a sage leaf with slice of fresh ginger in a shaker. Add the rest of ingredients and fill with fresh ice cubes. Shake well and fine-strain the drink into a cocktail jar filled with fresh ice cubes

The Ultimate Beach

Ingredients: 
50ml Balvenie 12 Year Old DoubleWood, 25ml Wenneker Coconut, 25ml Wenneker Vanilla, 15ml fresh lime juice, 15ml simple syrup, 5 drops of salt solution (mix of 80 gr. water and 20 gr. salt), egg white

Method:
Mix all the components in a shaker, dry shake, then shake with ice. Strain in a glass, serve with two straws and garnish with a small umbrella and the half lime that was pressed for the juice