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The 1st Schwarzthog OPEN Cocktail Competition took place on Tuesday 22nd February 2012 at the DIT Training Bar, Cathal Brugha Street, Dublin. This initiative between the DIT Bar Management Studies and Dalcassian Wines & Spirits Ltd attracted up to 60 mixologists. Prizes were awarded for the top three cocktails based on Dalcassian’s premium spirits and liqueurs, points were awarded for the appearance, aroma, taste and the commercial appeal of the cocktails. Schwartzhog Cocktail Competition Certificates of participation were presented to all the entrants by Mr. Conor McCrohan (Marketing Executive Dalcassian Wines & Spirits Ltd). Mr. James Murphy (DIT Lecturer, Bar Management Studies, College of Arts & Tourism) congratulated the winners reminding competitors, sponsors and supporters of the DIT Bar Management Studies of their commitment to providing on-going challenging and innovative bar management and cocktail making programmes. Mr. Patrick Rigney (Managing Director, Dalcassian) and Mr. John Dillon (Sales Director, Dalcassian) expressed their delight at the huge interest, creative approaches and professional demonstrations of all the participants of the 1st Schwartzhog Cocktail Competition.

The 1st Schwartzhog Cocktail Competition winners were as follows; DIT Update E-Magazine – Press Release

Overall Winner:A Walk in the Woods’

Prepared by: Sean Kershaw – Four Seasons Hotel, Ballsbridge, Dublin & BSc (Hons) Degree Student - DIT, Bar Management Studies Progamme.

Recipe: 4cl Schwartzhog, 8cl Dandelion & Burdock – Fentimans, 1cl Thin CutOrangeMarmalade, .5cl Lime Juice.

Method: Add the ingredients to the base of the shaker stir until the marmalade has dissolved, add ice and shake briskly. Fine strain into a jam jar and serve over crushed ice. Garnish: Short straws and edible flowers (in season).

2nd PlaceHappy Hog

Prepared by: Claudia Mulligen - BSc (Hons) Degree Student - DIT, Bar Management Studies Progamme.

Recipe: 3cl Schwarzthog, 3.5cl Beveland Amaretto liqueur, 21cl Cola.

Method: Shake all ingredients except the cola and pour into a brandy balloon or highball glass with cubed and crushed ice, top slowly with cola and stir. Garnish: Straws, skewer of three red cherries.

3rd Place ‘Irish Hog Bomb’

Prepared by: Sean Hoyne – Swifts Bar & Restaurant, Main Street, Newbridge, Kildare & BSc (Hons) Degree Student - DIT, Bar Management Studies Progamme.

Recipe: 2.5cl Schwartzhog, 2.5cl Beveland Blue Curacao liqueur, 2cl Beveland Peach Schnapps liqueur, 7cl Cranberry Juice, 10cl 7UP. Method: Shake all the above ingredients with ice briskly (except the 7UP). Pour into a Large Brandy Balloon or Highball glass with crushed ice, top with 7UP. Garnish: Fresh orange wedges and red cherry skewer.

Best Technique Award ‘Blood of the Hog

Prepared by: Paul Williams – Copan Bar, Rathmines, Dublin.

Recipe: 3.5cl Schwartzhog, 2cl Agave syrup, 3.5cl Fresh orange juice, 1cl. Ginger ale. Method: Shake all the above ingredients with ice briskly and pour into a jam jar with crushed ice and serve with straws. Garnish: Zest of lime and lemon.


cocktails, competition, Dalcassian Spirits & Wines, Schwartzhog, bars, DIT, Cathal Brugha Street, Culinary Arts