Wenneker Swizzle Masters announces semi-finalists

6th October, 2016 by admin

SEPTEMBER: ART DECO COGNAC

swizzleMon 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.

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