Wenneker Swizzle Masters Japanese Whisky Highball results

4th August, 2016 by Nicola Carruthers

1ST PLACE: SIDEBALL BY CHARLIE NASH

SideballIngredients: 40ml Nikka From The Barrel, 20ml Wenneker Triple Sec, 20ml grapefruit juice, 1tsp sugar, 80ml Champagne

Method: Stir the grapefruit juice and sugar together until dissolved. Add all the ingredients (except the Champagne) with ice cubes and vigorously shake until cold to touch. Strain into chilled highball glass. Add ice cubes and Champagne. Twist some grapefruit peel over the top for garnish

2ND PLACE: LOST PAGODA BY KRISS KOVY

Lost-Pagoda-HighballIngredients: 40ml Nikka From The Barrel, 15ml Wenneker Ginger Liqueur, 15ml Wenneker Vanilla Liqueur, 15ml Wenneker Elderflower Liqueur, 20ml fresh lime juice, 40ml tonic carbonated water, soda top

Method: Add all ingredients except the tonic and soda water into a chilled highball glass and stir. Add three ice cubes and stir, then add more ice. Pour tonic along the side of the glass stirring gently; top with soda water. Garnish with three lemon slices

3RD PLACE: KARAOKE HIGHBALL BY TRINH QUAN HUY-PHILIP

Karaoke-HighballIngredients: 45ml Nikka From The Barrel, 15ml Wenneker Apricot, 15ml Rose’s Lime juice, barspoon of vanilla syrup, dash of Bob’s Orange and Mandarin Bitters, 90ml matcha soda

Method: Muddle a slice of fresh ginger in a mixing glass. Then add all ingredients. Gently stir over carved ice for 5 seconds. Fine-strain the drink into a highball, serve over carved ice. Garnish with ginger leaf, a rose petal and orange zest

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