Mango + passion = winning cocktailPhilip Dawkins wins Schweppes mixology contest
Philip Dawkins is the winner of Caribbean Bottling Company’s (CBC) Schweppes Mixology Contest. Dawkins won with his original mango passion spritzer cocktail recipe.
Dawkins’ creativity and delicate balance of flavors won him top honors.
Dawkins’ mango passion spritzer included mango and passion fruit puree, thyme and rosemary simple syrup, a Schweppes ginger ale foam, and dehydrated mango. Dawkins said his win was unexpected.
The winning libation he produced came on his second try.
Dawkings added one ounce of Bacardi rum, a 1/2 ounce passion fruit puree, 1/2 ounce mango puree, one ounce of club soda and a splash of Grenadine to a simple syrup (equal parts sugar and water) he infused with rosemary, thyme, and ginger for a little zing.
“The very final product I got on the second try. The only thing was I added some fresh ginger in the simple syrup for a zing, and the dehydrated mango around the rim.”
A chef by profession, he works with a lot of foams, so he decided to add a foam to the top of his drink for a pretty and delicious finish, and a final product he knew would be different from any of the other offerings.
Four other talented mixologists rounded out the competitions’ semi-finalist roster — Damien Gray, Derrick Blackmon, Melvin Forbes and Ashley Comarcho.
“The competition was stiff,” said Nikia Wells, CBC marketing manager, communications.
“We got so many amazing original cocktail entries. It was a challenge narrowing the competition down to just five semi-finalists, and choosing a winner was nearly impossible. We were just blown away by the talent of Philip, Damien, Derrick, Melvin, Ashley and all of the mixologists who entered the contest. Their unique ingredient choices and expert use of our Schweppes mixers wowed the CBC team.”
MANGO PASSION SPRITZER
1 ounce Bacardi rum
1/2 ounce passion fruit puree
1/2 ounce mango puree
1 ounce club soda
Splash of Grenadine
1 ounce Simple syrup infused with rosemary and thyme
Accompanied by a ginger ale foam with a raspberry reduction on top
Over low heat, melt down mango puree and passion fruit puree, add simple syrup. Cool.
Add Bacardi rum, passion fruit puree, mango puree, club soda, splash of Grenadine and infused simple syrup to a glass and stir together. Pour into a glass over ice.
To make foam: Whip pasteuirized whipped egg whites with 1/2 cup ginger ale and cream of tartar to stabilize. Before placing egg white mixture over drink, give foam a quick buzz in blender. Drizle with water with raspbery and sugar mixture. For an extra boost, rim glass with dehydrated mango, which had been cut very thin and dried out in a 120 degree oven for a few hours. Allow to dry overnight before blending into a powder.