The most hipster of UK Heats for the El Dorado Rum Swizzle Competition took place at Looking Glass in Shoreditch, and there were ironic beards and wacky ingredients aplenty.
The El Dorado heats have been highly competitive, with extremely creative twists on the classic, and London was no exception.
Ingredients such as “Dry as a nun’s vagina” limes (and the more controversially dubbed “prostitute’s vagina”-like grapefruit -there was some debate as to the relative moisture of a hooker’s nether regions), as well as squid ink, suntan oil garnish, and a power drill (natch) featured in well crafted swizzle variations from some of London’s best and brightest. And Stu Hudson.
The standard of presentation, flavour, and knowledge were universally impressive. After some deliberation, the judges announced Lee Potter Cavanaugh from Hix, Pietro Rizzo from Looking Glass, and Dan Curley from Hix made it through to the UK Final, which will take place later this year.
Keratin Swizzle – Dan Curley, Hix
60ml El Dorado 5 year old
50ml carrot juice
10ml orange sherbert
25ml lime juice
2 drops of cardomom bitters
Build ingredients in a highball glass and swizzle until glass frosts. Garnish with crushed cardomom and pineapple leaves. Serve on a fake beach with Piz Buin Factor 15.
Turbo Swizzle – Lee Potter Cavanagh, Hix
35ml El Dorado 5 year old
10ml honey water (1:1 honey:boiling water)
2ml Adnam’s Absinthe
5ml lemon sherbert
beans of 1/2 a vanilla pod
Place all of the ingredients into a large vessel and swizzle using an electric swizzler.
Swizzle Club – Pietro Rizzo, Looking Glass
50ml El Dorado 12 year old
25ml vanilla and demerara salted syrup
12.5ml Grand Marnier
10ml freshly squeezed lemon juice
cacao seed infused agricole rum float
Garnish with a big cinnamon stick, cacao seeds with a demorera sugar cube.