Wenneker Swizzle Masters Art Deco Cognac results

13th September, 2016 by Nicola Carruthers

1ST PLACE: MON SHERRY BY FRANCESCO MONTESANO

mon-sherryIngredients: 30ml Courvoisier VSOP Cognac, 15ml Wenneker Creme de Cacao, 30ml Sherry Nectar Pedro Ximenez, 15ml Campari, 2 dashes chocolate bitters

Method: Pre-chill a coupe and mixing glass, remove ice, add all ingredients. Add fresh ice, stir for 10-15 secs. Remove ice from coupe and strain. Garnish with Fabbri black cherry, orange zest, peel.

2ND PLACE: HEARTBREAKER BY PEDRO ARANTES

heartbreakerIngredients: 50ml Courvoisier VSOP Cognac, 10ml Wenneker Cinnamon Red, 20ml Ancho Reyes Liqueur, 20ml Taylor’s Fine Tawny Port, 20ml fresh lime juice, 1 tsp rose marmalade, 3 dashes habanero and jalapeño bitters, 20ml egg white

Method: All ingredients in a double tin shaker, hard dry shake, then shake with ice before straining into a cocktail glass. Garnish with dried rose petals and chocolate powder.

3RD PLACE: EVOQUER LE CHARME BY KRISS KOVY

evoquer-le-charmeIngredients: 40ml Courvoisier VSOP Cognac, 15ml Wenneker Butterscotch, 15ml Wenneker Creme de Cacao, 10ml Wenneker Coffee, 10ml Wenneker Amaretto, 1 egg white, 3 dashes Angostura Aromatic Bitters, 10ml burnt sugar syrup

Method: Add all ingredients with ice cubes into a shaker, shake vigorously, strain into a chilled cocktail saucer glass. Garnish with caramelised sugar and cake decor sweet.

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