At the SWISS COCKTAIL OPEN 2023 on May 8, the best six of the 24 participants qualified for the final round. Here we present the six finalists and their cocktail recipes.
At the Swiss Cocktail Open, the focus is on the cocktail. The cocktail's appearance, taste, fragrance, aroma, aftertaste, texture and balance will be judged. In the second round, the six finalists are also given the opportunity to explain how their drink was created or to tell the story behind it. This has to happen within one minute. You might think that's too short, but it worked out perfectly in terms of time for each finalist to chat out of the closet and round off the repeated composition of their drink with the story of its creation, the philosophy or the impulse behind it.
SLOE AND STEADY [1st place] - Best Cocktail of Switzerland 2023
by Stylianos Kalemis | Late Bloomers, Zurich
| 4 cl | Gin Ginuine |
| 1 cl | Whiskey Wild Turkey |
| 2 cl | Golden balm syrup (Home Made) |
| 2 cl | Lemon Juice |
| 2 cl | Aquafaba |
| Refill | with Sloe Tonic Water, Gents |
Deco: Gold balm tea
THE GREEN TALE [2nd place].
by Randy Schaller | Le Vestibule, Lausanne
| 3 cl | Mezcal Montelobos |
| 1 cl | Pomme Barrique Landtwing |
| 1 cl | Ancho Reyes Liqueur |
| 3 cl | Lime cordial (Home Made) |
| 2 cl | Aquafaba |
| 5 | basil leaves (muddle in the shaker) |
Deco: Dehydrated apple slice & basil sprig
SANCHO STREET [3rd place]
by Flurin Kopp | Frigo @ Hive, Zurich
| 4 cl | London Dry Gin Beefeater |
| 1.5 cl | Vermouth Jsotta Bianco |
| 2.5 cl | Sake Sancho Pepper Cordial (Home Made) |
| 0.5 cl | Sesame Shochu |
Deco: Sesame Crackers & Sesame Oil Spray
FLED MEXICAN [4th place]
by Leonard Baiocco | Igniv, Zurich
| 3.5 cl | Espolon Tequila Anejo |
| 2 cl | Raspberry Confit Morand |
| 2 cl | Spiced Raspberry Syrup (Home Made) |
| 1 cl | Raspberry Vinegar |
| 12 cl | Soda Thomas Henry |
Deco: Flavored with Raspberry Confit & Raspberry Leather garnish
FARMER'S BREAK [5th place].
by Marcel John Bösch | Cocktailbar zum Türk, Solothurn
| 3 cl | Fine eau-de-vie Williams Fassbind |
| 2 cl | Hay Schnapps - The Original |
| 1 cl | Honey syrup Monin |
| 2 cl | Lemon juice |
| 3-5 cl | Spritzer non-alcoholic |
| 1.5 cl | Protein |
Decoration: Fresh caramelized sugar, à part: pear, tree nut and soft cheese
EL GUERRERO [6th place].
by Rahel Anna Studer | Cocktailbar zum Türk, Solothurn
| 3 cl | Tequila Altos reposado |
| 2 cl | Tio Pepe Palomino Fino Sherry |
| 3 cl | Vermouth Jsotta rosso |
| 2 cl | Hibiscus, Pomegranate, Lime Cordial (Home Made) |
| 3 | dash Campari |
Decoration: Small bouquet of dried flowers
This article appeared in
Issue 2-2023
BAR NEWS magazine as single issue
