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Coole Swan unveils cocktail comp winner

Irish cream liqueur Coole Swan has named Jorden Wint as the winner of its inaugural cocktail competition.

Jorden Wint won with her cocktail Flor De Manzana

Coole Swan is a liqueur made from single malt Irish whiskey, Belgian white chocolate, and fresh dairy cream.

The brand’s Northern Ireland Summer Cocktail competition saw Wint rise to victory with her cocktail Flor De Manzana, after competing against seven other finalists.

Mary Sadlier, chief executive officer of Coole Swan, said: “We wanted to see where up-and-coming bartenders could take Coole Swan as a cocktail ingredient.

“And our eight finalists didn’t disappoint, giving us a fresh and exciting range of taste experiences. They’ve demonstrated that there are no limits to what can be created with Coole Swan.”

The cocktails were judged based on originality, taste, technique and presentation, while the judging panel consisted of: Rebecca McKinney and Katharine Walker from radio station Cool FM; Mark Craig from distributor Criterion Drinks; Rachel O’Donoghue, sales manager for Coole Swan; Michael McKeown from wholesaler Anzac Wine & Spirits; and Ronan Collins from It’s Ronan Drinks Consultancy.

Wint took inspiration from the classic Piña Colada for her winning serve.

She commented: “I’ve always wanted to drink Piña Coladas but I’m allergic to fresh pineapple and have an aversion to coconut.

“Enter the Flor De Manzana, a cocktail that is the perfect balance of rich, yet refreshing. It gave me the opportunity to incorporate this island’s local products into a timeless classic.

“Where the Caribbean has pineapples and rum, we have apples and whiskey. And substituting the coconut cream/milk with Coole Swan Irish Cream was the icing on the cake.”

Wint walked away with a prize of an overnight hotel stay in Dublin, and the chance to showcase her winning cocktail at a Coole Swan event in the summer.

“We loved the way Jorden blended traditional Irish ingredients to produce a homegrown version of an exotic cocktail,” commented the panel. “She has created a contemporary Irish classic for the summer. We’ll definitely be drinking it.”

The recipe has been outlined below.


40ml Coole Swan Irish Cream Liqueur
25ml Bushmills 10 Years Old
30ml Homemade green apple sherbet
15ml Double cream
2.5ml Fino Sherry

Method: Add all the ingredients to a blender with six ice cubes; blend until smooth and pour into a coupe glass. To finish, garnish with a purple orchid.

Last month, Highland single malt Glenfarclas opened entries for the third edition of its 105 Cask Strength Cocktail Competition in the UK.

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