Marcel Wenger (nick name Jumbo) is a member of SBU (Swiss-Barkeeper-Union) and takes part in all national and international cocktail competitions. The recipes reported below are all created by him and were presented in almost the same manner during the competitions.

6. Rang an den Schweizermeisterschaften
an der ZAGG in Luzern
An der diesjährigen Schweizermeisterschaften anlässlich der ZAGG in Luzern erreichte Marcel Wenger wiederum ein hervoragendes Resultat, und beendete die Meisterschaft auf dem 6. Schlussrang!

5. Rang an den Weltmeisterschaften in Cuba
An den Weltmeisterschafen in Havana, Cuba vom 10. bis 17. Mai 2010 erreichte Marcel Wenger den herrvoragenden 5. Platz für die Schweiz.
41 Nationen nahmen am Weltfinale in Havana teil. Der Weltmeistertitel ging nach England, 2. Rang Griechenland, 3. Rang Spanien, 4. Rang New Zeeland, 5. Rang Schweiz.

Sieg im Schweizer Havana - Finale
Marcel Wenger gewinnt das Havana-Finale und ist Landesmeister.
Anlässlich der Swiss - Bar - World in Winterthur gewann Marcel Wenger das grosse Havana - Finale und vertritt die Schweiz im Mai 2010 an den Weltmeisterschaften in Havana / Cuba.

2. Rang in Düsseldorf
Marcel Wenger konnte sich für das Marie Brizzard - Finale in Düsseldorf qualifizieren und vertrat die Schweiz mit 5 weiteren Barkeeper.
Das Finale fand am 30. November 2009 in Düsseldorf statt wo er gegen die Besten aus Österreich & Deutschland antrat und sich den 2. Rang sicherte

Ranglisten unter: www.barkeeper-union.ch
Weitere Infos unter: www.barkeeper-union.ch


 

SIEGER - REZEPT "HAVANA GO'S SPICY" (und 5. Rang in Cuba)
 
1. Rang und Sieger des Havana Schweizer-Finals in Winterthur
5. Rang an den Weltmeisterschaften in Kuba 2010 (einer von den 3 Drinks)
 
Havana Blanco 5 cl
Soho Litchi1 cl
Monin Sirup Passinsfrucht 2 cl
Michel Beauty Colada12 cl
Monin Sirup Spicyals Topper
 garniert mit frischer Litchi &Pepperoncini
Shaker & Hohe Tumbler vorkühlen, Schmelzwasser abseien, die Brands, Monin Passionsfrucht & Beauty Colada in den Shaker geben, gut shaken, in den vorgekühlten hohen Tumbler abseien, mit Monin Sirup Spicy toppen und mit Litchi & Pepperoncini garnieren.

"THE RED CUBAN"
 
5. Rang an den Weltmeisterschaften in Kuba 2010 (einer von den 3 Drinks)
 
Havana Añejo 7 Años 4cl
Absolut Vanilla2 cl
Monin Sirup Passinsfrucht 2 cl
Roses Lime Jus3 cl
Blutorangensaft9 cl
 garniert mit Limettenkorb,Orangen-Schmetterling & Kirsche
Shaker & Hohe Tumbler vorkühlen, Schmelzwasser abseien, alle Brands, Lime Jus und Blutorangensaft in den Shaker geben, gut shaken, in den vorgekühlten hohen Tumbler abseien, garnieren.

GREEN FROG 2010
 
5. Rang an den Weltmeisterschaften in Kuba 2010 (einer von den 3 Drinks)
 
Havana Añejo Blanco 4 cl
Trojka Green3 cl
Southern Comfort 1cl
Frische Minze

5-7 Blätter

Brauner Zucker

2 Bl

Lime Jus

2 cl

Schweppes Ginger Aleals Filler
 garniert mit frischer Pfeffer-Minze & Kirsche
Heregestellt wie Mojito. Frische Minze, Zucker und Lime Jus im Glas muddeln, Eis und die Brands dazu geben, gut shaken, in den vorgekühlten hohen Tumbler geben, mit Ginger Ale auffüllen, garnieren.

STRAWBERRY - INHA
 
1st place and winner of the Pitú summer drinks competition in 2002
 
Pitu Cachaça Roses 4 cl
Lime Jus4 cl
coarse-grained cane sugar 2 bar spoons
medium sized strawberries 2
Garnish: strawberry
 
Cut the strawberries into little cubes and put them together with the cane sugar into a pitú glass and pestle them. Add Pitú Cachaça and Roses Lime Juice, fill up with crushed ice and mix in a Boston Shaker. Decorate with a strawberry - very important - drink with a thick drinking straw.

PINK - BIRD
 
5th place in the 2001 Swiss Long Drink Championship in Lugano
 
Wodka Absolut 4 cl
Galliano2 cl
Campari1,5 cl
Granini pineapple juice15 cl
Monin coconut syrup0.5 cl
Garnish: carambola, orange zest, cherry and fresh peppermint leaf
 
Chill shaker and highball glasses, strain melt water. Put the brandies, syrup and juices into the shaker, mix well and strain into the cooled highball glasses. Prepare the garnish of carambola, orange zest, cherry and mint in a shape of a bird.

 

RED SPIRIT
 
8th place "Swiss Cocktail Championship" in Lucerne in 2002
 
Bols Triple Sec 1 cl
Bols Orange Brandy 1 cl
Dry Martini 1 cl
Campari2 cl
Granini orangen juice2 cl
Garnish: orange zest and cherry
 
Chill shaker and cocktail glasses, strain melt water. Put the brandies and the orange juice into the shaker, mix well and strain into the cocktail glasses and decorate with a cherry and an orange zest.

 

THINK - PINK
 
Qualification for the International Long Drink Championship in Lucerne in 2002
 
Wodka Absolut 4 cl
Galliano2 cl
Campari2 cl
Granini pineapple juice15 cl
Monin soconut syrup1 dash
Garnish: carambola and fresh currents
 
Chill shaker and highball glasses, strain melt water. Put the brandies, syrup and pineapple juice into the shaker and mix well, strain into the chilled highball glasses. Decorate with carmabola and fresh currents.

 

GRAND "SIR"
 
Qualification for the "International Grand Marnier Trophy" in Basel in 2002
 
Gin Finsbury 1 cl
Grand Marnier "Cordon rouge"4 cl
Michel orange juice 2 cl
Monin cherry syrup 1 cl
Garnish: rose-shaped kumquat
 
Chill shaker and cocktail glasses, strain melt water. Put the brandies and orange juice into the shaker and mix well, strain into the chilled cocktail glasses. Add a dash of Monin cherry syrup and embellish with a kumquat rose.

 

SPRING - BREAK
 
5th place "Bacardi-Martini-Grandprix" in Lucerne in 1998
 
Wodka Eristoff 4 cl
Martini Vermout rosé 2 cl
Granini pineapple juice4 cl
Granini grapefruit juice 5 cl
Champagner Pommery brut7 cl
Garnish: carambola, cherry and fresh peppermint
 
Chill shaker and highball glasses, strain melt water. Put the brandies and the juices into the shaker and mix well, strain into the chilled highball glasses and fill with champagne, decorate with carambola, cherry and peppermint.

 

STRAWBERRY - SQUEEZE
 
4th place "Bacardi - Martini Grandprix" in Zurich in 1999
 
Bacardi Carta Blanca 2 cl
Bacardi Carta de Oro 4 cl
Roses Lime Jus2 cl
Fine cane sugar2 bar spoons
Garnish: strawberry, fresh peppermint
 
Chill shaker and narrow tumblers, strain melt water. Put the brandies, sugar and lime juice into the shaker and mix well, strain into the tumblers, decorate with strawberry and peppermint leaf.

 

FANCY - GRANNY
 
10th place "Bacardi - Martini Grandprix" in Zurich in 2000
 
Bacardi Carta Blanc 2 cl
Martini Rosé 2 cl
Wodka Eristoff 2 cl
Granini pineapple juicea6 cl
Obi apple juice 10 cl
Garnish: apple, pineapple, cherry and fresh peppermint
 
Chill shaker and highball glasses, strain melt water. Put the brandies and pineapple juice into the shaker and mix well, strain into the highball glasses and fill with apple juice, decorate with apple, pineapple and peppermint.


BLUE - PULL
 
6th place "Bacardi - Martini Grandprix" in Lucerne in 2001
 
Bacardi Carta Blanca 4 cl
Martini Dry 2 cl
Granini pineapple juice10 cl
Monin Blue Curaçao sirup3 cl
Monin coconut syrup3 cl
Garnish: carambola, orange zest and cherry
 
Chill shaker and highball glasses, strain melt water. Put the brandies and pineapple juice into the shaker and mix well, strain into the highball glasses and fill with apple juice, decorate with apple, pineapple and peppermint.

 

GOLD - RIVER
 
77th place "Bacardi-Martini-Grandprix" in Zurich in 2002
 
Bacardi Nero 4 cl
Southern Comfort 2 cl
Passion fruit syrup 2 cl
Lemon juice 2 cl
Granini orange juice12 cl
Garnish: apple, cherry and fresh peppermint
 
Chill shaker and highball glasses, strain melt water. Put the brandies, syrup and juices into the shaker and mix well. Strain into the chilled highball glasses and decorate with apple, cherry and peppermint

 

HAVANINO
 
5th place "Havana - Finals" in Basel in 2004
 
Havanna Club Añejo Rerserva4 cl
Monin Passion fruit syrup 2 cl
Roses Lime Jus 2 cl
Fill with Schweppes Bitter Orange
Decoration: ¼ slice of pineapple with clove and pineapple leaf representing a "Havanino"
 
Chill shaker and highball glasses, strain melt water. Put Havana club, passion fruit syrup and lime juice into the shaker and mix well. Strain into the chilled highball glasses, fill with Schweppes Bitter Orange and decorate with pineapple.

 

TROJK - YELLOW
 
2nd place "Trojka-Shot Competition" in Lucerne in 2004
 
Trojka Pure Grain3,5 cl
Monin Caramel Syrup 0,5 cl
 
This competition was in two rounds. In the first round, the proper creation was presented and in the 2nd round the question was who mixes the fastest. Marcel Wenger made 12 shots in only 1.16 minutes - that was top - and he is the fastest "shot-mixer" in Switzerland.

 

LA FELICITA
 
22nd place "Swiss Championship" in Lucerne in 2004
 
Myer's Rum4 cl
Litchi Liqueur 1 cl
Vielle Poire 1 cl
Monin strawberry syrup 1 cl
Freshly pressed lemon juice2 cl
fill with Schweppes Bitter Orange
Decoration: put litchi, strawberry and limes on a wooden pick and make it look like a rose
  
Chill shaker and highball glasses, strain melt water. Put all the ingredients except Schweppes Bitter Orange into the shaker and mix well. Strain into the chilled highball glasses, fill with Schweppes Bitter Orange and garnish.

 

GRAND - TILLA
 
Qualification for the International "Grand Marnier Trophy" in Lucerne in 2004
 
Grand Marnier "Cordon rouge"4 cl
Roses Lime Juice2 cl
Monin litchi syrup 1 cl
Pulp of fresh strawberries4 cl
Fill with Schweppes Bitter Orange
 Dekoration: strawberry
 
Chill shaker and glasses, strain melt water. Put all ingredients into the shaker except the Schweppes Biter Orange and mix well. Strain into the chilled glasses and fill with Bitter Orange and decorate.