JUDGING PANEL:
Wine and spirit service: Sandy Harper and Jean-Vincent Ridon
Wine and food pairing: Penelope Horwood, Aubrey Ngcungama, Karen Bloom and Mark O’Flaherty, Germain Lehodey and Kristina Beuthner.
Food Judges: Hugh von Zahn with Jane-Therese Mulry (JHB), Fatima Stanley (KZN) and Jocelyn Meyers-Adams (CPT)
Hugh von Zahn with Jane-Therese Mulry Capsicum Culinary Studio, Rosebank 
Hugh von Zahn with Fatima Stanley
International Hotel School, KZN
Kitchen skills: Carl van Rooyen (Capsicum Culinary Academy Cape Town), Candice Adams (Capsicum Culinary Academy, Rosebank) and Chanelle Boucher (International Hotel School, KwaZulu-Natal)
Barista: Alison Douglas, Tarryn van der Toorn and Wayne Abrahams (CPT), Caroline Ncube and Leah Nabakwe (JHB), Paula Visser and Robert Shazi (KZN)
Concierge: Horst Frehse, Jeff Rosenberg, Mike Waller, Hugh von Zahn and Vicki Hooper
COCKTAIL RECIPES: 1886 WELLINGTON
Presented by Manduleli Solani (Mount Nelson, A Belmond Hotel, Cape Town)
75 ml Three Ships Whisky
50 ml Sanpellegrino Aranciata Rossa, chilled
50 ml fresh orange juice
25 ml cranberry juice
12,5 ml freshly squeezed LemonGold juice
12,5 ml sugar syrup
It is a combination of all the ingredients mentioned, stirred and served on ice!
SPICY LEADER
Presented by Salem Leba (TAJ Cape Town)
50 ml Scottish Leader
25 ml Triple sec
25 ml freshly squeezed lime juice
2 bar spoons tamarind chutney
2 dashes Tabasco
6 crushed cardamoms
Sanpellegrino Aranciata Rossa, chilled
Garnish cinnamon stick
4 cardamoms
Mix all ingredients, except the Italian sparkling drink, in a shaker with ice (shake well). Strain into a highball glass with ice. Top with Sanpellegrino Aranciata Rossa. Garnish with cinnamon stick and cardamom pods.
THE MAN WITH SPICE
Presented by Odwa Gongo (The Capital 15 on Orange)
75 ml Richelieu Brandy
Sanpellegrino Aranciata Rossa, chilled
25 ml freshly squeezed lime juice
2 slice fresh ginger
4 blackberries
20 ml sugar syrup
Fill serving glass with ice to chill in advance (Remove ice before serving). Muddle slices of ginger with fresh blackberries. Add Richelieu Brandy, lime juice and sugar syrup to a cocktail shaker. Fill with ice. Shake for 10 to 15 seconds. Double strain into pre chilled cocktail glass. Top with Sanpellegrino Aranciata Rossa.
Hashtag: #DistellInterHotelChallenge2021
