Wenneker Swizzle Masters announces semi-finalistsBy admin
Following a whirlwind year of shaking and stirring spanning nine unique rounds, the time has come to reveal The Wenneker Swizzle Masters 2016 semi-finalists.
Throughout the year, Swizzlers have gone head to head to invent the most innovative cocktail design to a given brief.
Bartenders competed with spirits ranging from gin, Cognac and vodka to Scotch and Baijiu through a variety of different themes based on style, season and audience, such as Great British Gin, Asian Margarita, and Smoky Mezcal.
Recipes are entered each month online via www.swizzlemasters.com, mixed by an independent bartender and judges by an esteemed panel on name, flavour, balance, aroma, methodology, and presentation.
The nine shortlisted recipes will now be remade, re-judged, and the winning five will make it through to November’s grand final.
Click through the following pages to see the qualifying recipes and how to recreate them.
FEBRUARY: SMOKY MEZCAL
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.
MARCH: TIKI RUM
White Beach by Daniel Stanic
Ingredients: 420ml Brugal Ron Blanco Especial White Rum, 20ml Wenneker Carribean Coconut, 30ml hazelnut syrup, 50ml milk
Method: Shake all the ingredients in a Boston shaker for 10-15 seconds. To garnish, rim the glass with coconut flakes and finish with grated hazelnut.
APRIL: BLOODY MARY TWIST
Summer Bloody Summer by Silvia Piccinato
Ingredients: 5ml Stolichnaya Vodka, 45ml fresh tomato juice, 1 dash Wenneker Crème de Cassis, 1 dash Wenneker Strawberry, 1/2 fresh lime, 2 fresh strawberries, 2 teaspoons brown sugar
Method: Place lime and sugar in a glass jar and muddle. Place strawberry cut into pieces and a dash of Wenneker Strawberry and muddle lightly. Fill glass with crushed ice, vodka and tomato juice. Finish with a dash of Wenneker Crème de Cassis.
MAY: ITALIAN APÉRITIF
The Odd Man by Alan Kennedy
Ingredients: 30ml Martini Bianco, 15ml Wenneker Creme de Cassis, 2 dashes Regan’s Orange Bitters, 90-120ml Prosecco, splash club soda.
Method: Fill wine glass about two thirds with ice. Add the Creme de Cassis, vermouth, and Regan’s Orange bitters. Slowly pour Prosecco over the top until the glass is two thirds full. Top with a splash of club soda. Give 2-3 stirs with a bar spoon to incorporate all the ingredients. Garnish with 5 blueberries on a skewer.
JUNE: SUMMER SCOTCH
Scottish Farewell by Patrizia Cavaliere
Ingredients: 40ml Balvenie 12 Year Old DoubleWood, 20ml Wenneker 24 Carrot, 15ml lemon juice, 15ml carrot juice, 10ml honey, 5ml soda.
Method: Add all ingredients except soda and crushed ice to glass and swizzle. Add soda, crushed ice and a straw, then garnish. Garnish with lemon rose and baby carrot.
JULY: GREAT BRITISH GIN
Rhubarb Britannia by Charlie Gollands
Ingredients: 25ml Greenall’s Gin, 30ml Wenneker Red Rhubarb, 15ml lemon juice, 20ml Aperol.
Method: Shake and then double strain into a pre-chilled Martini glass. Garnish with a small chunk of rhubarb, with a ‘v’ cut at one end.
AUGUST: JAPANESE HIGHBALL TWIST
Sideball by Charlie Nash
Ingredients: 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.
SEPTEMBER: ART DECO COGNAC
Mon Sherry by Francesco Montesano
Ingredients: 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.
OCTOBER: ASIAN MARGARITA
Love in Guadalajara by Yefry Avilera
Ingredients: 1oz Hong Kong Baijiu, 1oz Tequila, 3/4oz Wenneker Curaçao Orange, 3/4oz orange oleo saccharum, 1/4oz Wenneker Ginger, 1/4oz lime juice and garnish with a chilli.
Method: Stir with ice stones vigorously for 15 seconds.