WSWA Announces Cocktail Competition Winners

The Wine & Spirits Wholesalers of America (WSWA) announced the winners of the Wine & Spirits Competitions, Hoptails Mixology Competition,“Call for Cocktails”: Mixology Competition and the Wholesaler “Iron Mixologist” Competition held at the WSWA 70th Annual Convention & Exposition in Orlando. All competitions were sponsored by The Tasting Panel magazine.

The Hoptails Mixology Competition is the newest addition to the WSWA line-up and was designed to recognize the blending of beer and spirits into unique, original cocktails.

The list of winners include:

First Place
Company: Lucas Bols USA
Cocktail:  Delightful Deception
Mixologist: Anthony Pullen, Brand Manager, Lucas Bols USA

2 oz Lindeman’s Framboise Lambic beer
1.25 oz Bols Genever
1 oz Bols Yogurt
1 oz Fresh pink grapefruit juice
1 thin slice of Jalapeño pepper

Instructions: Muddle Jalapeño in bottom of mixing glass add all ingredients except the beer and dry shake. Fine strain into an ice filled rocks glass then top with the beer.
Glassware: Old Fashioned / Rocks
Garnish: Grapefruit peel

Second Place
Company: Blue Chair Bay Rum
Cocktail: Ten with a Two
Mixologist: Jonathan Pogash, Mixologist, Blue Chair Bay Rum (Cocktail prepared at competition by Andrew Pollard, Wirtz Beverage)

2 oz Blue Chair Bay Coconut Rum
1 oz light lager beer
1.5 oz pineapple juice
10 mint leaves
Juice of 1 lime wedge
Splash of simple syrup

Instructions: Shake all ingredients (except for beer) very well with ice in a cocktail shaker and strain over ice into rocks glass. Top with beer.
Glassware: Old Fashioned / Rocks
Garnish: Mint sprig

Third Place
Company: LiDestri Spirits
Cocktail: The Playa Linda
Mixologist: Rob Brown, Mixologist LiDestri Spirits

1 oz. Pink Limoncello
1oz. Smirnoff Razberry Sorbet
Three dashes Fee Bros Rhubarb bitters
Three dashes Bittermans orange Citrate
Lindeman's Framboise Lambic
Juice of between 1/8th and 1/6th of a lemon

Instructions: All shaken until frost forms on the bottom of the shaker. Strain contents into a well-chilled mason jar with handle garnished with a full lemon peel twist on a skewer. Top with Lindeman's Framboise Lambic.
Glassware: Mason Jar with Handle
Garnish: A full lemon peel twist on a skewer

The Call for Cocktails: Mixology Competition is where a panel of qualified industry professionals judge original cocktails newly created.

The list of winners include:

First Place: TY KU
Cocktail: “Aroma Coma”
Mixologist: Ro Patel, Mixologist, Sling Bar Company, LLC

2 oz TY KU Coconut Nigori
1/2 oz gin
3/4 oz jasmine syrup
1 oz fresh lime juice
Roasted sesame seeds & oil

Instructions: Add all ingredients except seeds and oil into a shaker and shake with cubed ice. Strain into chilled martini glass.
Glassware: martini
Garnish: roast Seeds & oil to float over drink.

Second Place: Kindred Spirits of North America
Cocktail: “The 1 Ball Cocktail”
Mixologist: Freddy Diaz, President, AlambiQ, Inc.

1 1/2 oz Martin Miller's Westbourne Strength Gin
1/2 oz Yellow Chartreuse
3/4 oz lime juice
1/2 oz simple syrup
1/2 oz Boiron Yellow Bell Pepper Puree
1 egg white

Instructions: Add all ingredients, dry shake, shake vigorously with ice, strain into chilled coupe glass.
Glassware: Libbey Perception Coupe
Garnish: yellow bell pepper slice and FireStix™

Third Place: Blue Chair Bay Rum
Cocktail: “Wet Money”
Mixologist: Jonathan Pogash, Mixologist, Blue Chair Bay Rum

1.5 oz Blue Chair Bay White Rum
3/4 oz orgeat (almond) syrup
1/2 oz Green Chartreuse
1/2 oz fresh lime juice

Instructions: Shake ingredients very well with ice in cocktail shaker and strain over ice into a rocks glass.
Glassware: old fashioned / rocks
Garnish: long, curved lime peel squeezed together on a pick

The Wholesaler “Iron Mixologist” Competition consists of three rounds, each with a secret ingredient revealed just prior to the competition. Cocktails are judged on product, flavor, appearance and creativity.

Three cocktails are listed for the best in show winner.

Eric Hay
Beverage Development Manager
Wirtz Beverage Illinois

A Little Less Bitter (Aperitif)
1.5 oz. Tanqueray No.10 Gin
.5 oz. Malort (Bitter citrus Liqueur)
.5 oz. “Art in the Age” Rhubarb Tea Spirit
.5 oz. Lemon juice
.75 oz. Appel’s home made fresh Grapefruit Cordial (non-alcoholic)
2 dashes of Peychaud’s bitters

Secret Ingredient used:
.25 oz Rhubarb juice (fresh extracted)
Grapefruit oils in the shake

Shake and serve up
Garnish: Orange peel essential oils
Glassware: Libbey Perception Coupe

Havalina (Long Drink)
.75 oz. Zacapa Rum
.75 oz. Clement Premiere Canne Rhum Agricole
.75 oz. House-made raisin cola syrup
.75 oz. Fresh lime juice
.5 oz. Averna Amaro
2 dashes The Bitter Truth Aromatic Bitters

Secret Ingredient used:
Rhubarb Jam

Shake and serve long over crushed ice aromatic bitters on top of crushed ice
Garnish: Lime essential oils and Luxardo cherry, Rhubarb strip

Paper Lanterns (Dessert Drink)
1.5 oz. Nigori Sake
.5 oz. Kalani Coconut liqueur
.5 oz. house made Litchi noir tea syrup
.25 oz. Branca Menta
.5 oz Lemon juice heavy

Secret Ingredient Used:
Thai Basil muddled and smashed in shaker
Thai basil florets as garnish placed in the knot of a bamboo pick

Chris Chamberlain
Pioneer Team Sales Representative
Capital Wine & Spirits

For Nono (Nono is Italian for 'grandpa')
1oz Carpano Antica Formula
1oz Lillet Rose
1/4oz Solerno Blood Orange
Rhubarb Jam (spoon full)
1/4oz rhubarb Juice

Top with Tonic. Shake all ingredients together over ice (except tonic) and double strain into a rocks glass w/ ice.
Garnish w/ a small Rhubarb spear speared with a Hickory Smoked Luxardo Cherry

John Ueding
Craft Spirits Manager
Click Wholesale Distributing

Black Beard’s Downfall
1 oz Single Silo Chai vodka
1 oz ruby red grapefruit juice
0.5 fresh lemon juice
0.5 fresh lime juice
3 dash Fee Brothers Old Fashioned Bitters
0.5 BG Reynolds Don’s Spices #2
0.5 Fee Brothers Orgeat
1 oz Old Monk Supreme Rum
Fever Tree Ginger Beer

Shake all ingredients with ice except ginger beer and Old Monk Rum. Double strain over ice. Top glass with ginger beer to within one inch of the top. Float Old Monk Rum.
Glassware: 14oz Collins glass or Tiki mug
Garnish: Mint sprig bunch, Amarena cherry, orange peel, grapefruit wedge



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