Wenneker Swizzle Masters 2017 finalists
Following a whirlwind year of shaking and stirring, the time has come to reveal The Wenneker Swizzle Masters 2017 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 to Scotch through a variety of different themes based on style, season and audience, such as Breakfast Martini and Blood and Sand.
Recipes are entered 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, along with one wild card entry, were remade, re-judged, earlier this week. Keep your eyes peeled for the December issue of The Spirits Business to find out who was crowned winner.
Click through the following pages to see the qualifying recipes and how to recreate them.
Defroster by Ivica Mišić
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
Lemon slice, cloves
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
Satama Punch by Trinh Quan Huy Philip
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
sprig of mint, thin slice ginger, physalis
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
Too Late by Carmen Iannuzziello
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
Rosemary and twist of orange peel
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
Perfect Day by Jose Hau
40ml Hendrick’s Gin, 15ml Wenneker Cinnamon Red, 15ml Campari, 20ml freshly squeezed lemon juice, 10ml Monin Rose syrup, barspoon of ginger marmalade
Orange zest, rosebud
Add all ingredients into a mixing glass and gently stir to dissolve the ginger marmalade then fill with ice. Shake well and fine strain
Badger’s Breakfast by Jimmy Rhodes
50ml Hendricks, 15ml Wenneker Sour Apple, 1 barspoon cucumber marmalade, 10ml lime juice, 10ml rose water
2 rose petals
Dissolve cucumber marmalade in a boston glass with the lime juice by stirring with a bar spoon. Add all other ingredients and cubed ice. Hard shake for 10 seconds and fine strain.
Rise and Shine by Elliot Barker
40ml Hendrick’s gin, 10ml Wenneker Hazelnut, 15ml Wenneker Blackberry, 1 barspoon plum jam, 2 dashes Bitter Bastards Wormwood Bitters, 1 small whole egg
Grated nutmeg, a finger of buttered wholemeal toast
Stir down jam pre-shake. Hard shake with ice. Fine strain then dry shake.
Wish and Craving by Roger Javier Guevara Talavera
Ingredients: 50ml Dewar’s 12 Year Old, 20ml Wenneker Butterscotch, 15ml Wenneker Mango, 20ml ice cider, 20ml tamarind juice, 20ml egg white, three dashes chocolate bitters.
Method: Put three to five ice cubes in a shaker, and add all the ingredients. Then stir vigorously and serve in a cooled whisky glass. Garnish with an edible flower and slice of dehydrated pitahaya.
Gallardo by Joshua Powell
Ingredients: 30ml Dewars 12 Year Old, 20ml Dubonnet, 15ml Wenneker Red Rhubarb, 20ml orange juice, 5ml Cockburn’s Fine Ruby Port, and a pinch of salt.
Method: Add all ingredients into a cocktail shaker and shake hard with ice for eight seconds. Fine strain into a large chilled coupette. Garnish with an orange twist over the side of the glass.
Bitter Sweet Shore by Solomon Sanderson
Ingredients: 35ml Dewar’s 12 Year Old, 15ml Wenneker Chocolate Mint, 15ml Wenneker Cherry Brandy, 5ml Martini Rosso, sliced oranges and sliced limes.
Method: Squeeze the oranges and limes into a glass then add the fruit, ice and the Rosso. Stir and add the rest of the ingredients, pack with crushed ice and splash of grape juice. Garnish with grapes and chocolate shaving.
Wildcard: The Blood Ballet by Pete Byron Jenkins
50ml Dewar’s 12 Year Old, 10ml Wenneker Vanilla, 10ml Dessert Balsamic, 20ml fresh lemon juice, 2 dashes plum bitters, 2 strawberries
White rose petal and dessert balsamic
Muddle strawberries in shaker. Add ingredients then hard shake 20 times then double strain into a into a dessert balsamic splattered coupe glass