The Spirits Business celebrated the return of the revamped Wenneker Swizzle Masters cocktail competition by asking bartenders to craft a cracking rum punch.

For the first 2017 round of The Wenneker Swizzle Masters, bartenders were tasked with creating an original party punch using either Bacardi Carta Blanca or Bacardi Carta Negra with at least a dash of any Wenneker Liqueur.

Judges gathered at London nightclub Mahiki, where head bartender Timmy Falzon crafted the top 10 selected recipes to their exact specifications. Fabiano Latham, Reyka vodka brand ambassador; Stephen Rutherford, rum development specialist at William Grant & Sons UK; Georgi Madev, bar manager at Mahiki; Chloe Beral, events director at The Drinks Business and Kristiane Sherry, editor of The Spirits Business, were charged with tasting the shortlisted recipes.

The results of this heat will be published in the March 2017 edition of The Spirits Business magazine.

The format has evolved for 2017, resulting in three bigger rounds throughout the year, with three finalists from each round making it through to the grand final in November.

Think your cocktails are up to scratch? The deadline for the next heat, Breakfast Martini, is on 2 May. Enter online now at www.swizzlemasters.com.

Click through the following pages to view finalists’ recipes in the Rum Punch heat of The Wenneker Swizzle Masters 2017. 

Haymaker by Elliot Barker

Ingredients 30ml Bacardi Carta Negra, 10ml Wray and Nephew, 15ml Wenneker Butterscotch, 10ml Wenneker Caribbean Coconut, 10ml Wenneker 24 Carrot Liqueur, 3 dashes Angostura Orange Bitters, 30ml Rubicon Guanabana Juice, 20ml lime juice
Garnish
Icing sugar dusted mint, 2 lime slices fanned, 1 Werther’s Original Butterscotch
Method
Shake and double strain
Glassware
Bamboo sling

49 Clandestino Punch by Rodolfo Casalá

Ingredients
100ml Bacardi Carta Blanca, 30ml Wenneker Ginger, 30ml fresh orange juice, 120ml sparkling water, 1\2 cup of peach, melon, pineapple, fresh fruit, 2 tablespoons pomegranate and fresh fruit, 3 cloves, 1 slice of orange cut in half
Garnish
3 pineapple leaves
Method
Cut the following fruits into cubes to macerate: 1/2 peach, 1/2 cup pineapple, 1/4 cup melon, 1 tablespoon pomegranate. Cut the following fruit into cubes to put inside the mug: 1/2 peach, 1/4 cup of pineapple, 1/4 cup melon, tablespoon of pomegranate. Place the cut fruits, pomegranate and 3 cloves inside shaker and macerate. Add Bacardi Carta Blanca, Wenneker Ginger and orange juice to shaker and shake hard. Strain, add ice, fruit, fill with sparkling water and stir
Glassware
Glass mug

Tropical Milk Bottle Punch by Solomon Sanderson

Ingredients
35ml Bacardi Carta Blanca, 15ml Wenneker Strawberry, 5ml Wenneker Vanilla, dash bitters, dash nutmeg, 10ml Wenneker grenadine, pineapple juice and orange juice to top
Garnish
Strawberry
Method
In milk bottle place sliced orange, strawberries and ice and build with rest of ingredients
Glassware
Milk bottle

Satama Punch by Trinh Quan Huy Philip

Ingredients
30ml Bacardi Carta Blanca, 20ml Bacardi Carta Negra, 20ml Wenneker Apricot Brandy, 20ml freshly squeezed lemon juice, 20ml Monin Passionfruit, dash Absinthe, 40ml Kombucha Cranberry
Garnish
sprig of mint, thin slice ginger, physalis
Method
Add all the ingredients into mixing glass and fill up with ice. Shake vigorously and strain into a highball glass. Top up with Kombucha Cranberry
Glassware
Highball

Forbidden Fruit Punch by Yefry Avilera

Ingredients
1/2oz Bacardi Carta Negra, 1 litre lemon soda, 400ml red wine, 1/4oz simple syrup, 1 dash Wenneker Oro Licor, 1/2oz Wenneker Sour Apple, 1 dash Wenneker Limoncello
Method
Combine all the ingredients in a large bowl with ice and enjoy

See You by Alan Arrigo

Ingredients
50ml Bacardi Carta Blanca, 30ml Wennekker Cinnamon Red, 30ml Wenneker Ginger, 40ml ginger beer, cinnamon power, orange zest
Method
Build
Glassware
Old Julep mug

Defroster by Ivica Mišić

Ingredients
30ml Bacardi Carta Negra, 20ml Hennessy X.O, 20ml Wenneker Triple Sec, 10ml Wenneker Cinnamon Red, 60ml raspberry juice, 10ml fresh lemon juice, 10ml fresh orange juice, 50ml simple syrup, 1 star anise, 3 cloves
Garnish
Lemon slice, cloves
Method
Put all ingredients in a pot and heat until boiling point, strain the contents into the warm punch cup, stick the cloves to the lemon slice and place on the edge of the cup
Glassware
Punch cup

Too Late by Carmen Iannuzziello

Ingredients
35ml Bacardi Carta Blanca, 15ml Wenneker Carrot, 5ml Wenneker Triple Sec, 25ml pineapple juice, 20ml lime juice, 15ml homemade rosemary syrup, 1/2 dash Tabasco, 8 mint leaves
Garnish
Rosemary and twist of orange peel
Method
Pour all ingredients into a mixing glass except 4 mint leaves. Swizzle and double strain into a highball with cube ice and the rest of the mint
Glassware

Enjoy by Janneke Timmerman

Ingredients
30ml Bacardi Carta Negra, 15ml Wenneker Apricot Brandy, 10ml Peach Wenneker, 10ml fresh lime juice, fresh orange to top
Garnish
Lime, mint, peach
Method
Shake
Glassware

A Taste of Punch by Orides Paulino de Sousa

Ingredients
50ml Bacardi Carta Negra, 10ml Wenneker Passion Fruit, 10ml Wenneker Curacao Orange, 10ml Wenneker Grenadine, 60ml pineapple juice, 60ml orange juice
Garnish
Pineapple slice, orange slice, mint sprig
Method
Shake
Glassware
Hurricane glass