HCCM SWITZERLAND FINALISTS
03.07.2025
Swiss Finalists
The spirit of Havana Club lit up Zürich on June 24th, as the Swiss finals of the Havana Club Cocktail Maestros brought together some of the country’s most innovative bartender duos for a day packed with flavor, flair, and Cuban soul.
The scene was set: a full experience from start to finish. The day began with a rum masterclass held at the stylish Ruby Hotel Cinema, immersing participants into the culture and complexity of Havana Club. Then came the heart of the competition at George Bar & Grill, where the teams took to the rooftop stage to present their signature creations. The energy was high, the shakers loud, and the ideas bold. As the sun set, the crowd headed to Stubä for the much-anticipated Cuban Speed Challenge, where each duo had to craft five Cuban classics, each using only one hand.
The jury, composed of Julio Enzler (Assistant Bar Manager at George Bar & Grill), Wolfgang Mayer (Bar Manager at Widder Bar), and Michael Kampmann (F&B Manager at 25hours Hotel Langstrasse), had the tough task of choosing a winner among a field of standout performances.
Following a day of exceptional execution, synergy, and storytelling, Rafael Gloor and Dominik Fuchs emerged victorious. Their cocktail, The Golden Pane Apple, impressed not only for its complexity and balance, but for its creative use of fermentation, sustainable garnish, and the layered expression of Havana Club rum. Their teamwork was flawless from prep to performance, and their innovation left a lasting impression.
The celebration didn’t end there. After the winner announcement, the afterparty carried on into the Zürich night, with Cuban rhythms and Havana Club cocktails flowing freely proving once again that mixology is as much about community as it is about craft.
The road now leads to the European regional finals, and maybe, just maybe, all the way to Havana. One thing’s for sure: the Swiss bar scene is alive with talent, and this year’s HCCM proved it in style. ¡ Salud !
– 30 ml Havana Club 7 Años
– 20 ml Havana Club Edición B
– 35 ml Clarified Apple Juice (adjusted to 7% acidity using lemon & malic acid)
– 20 ml Smokey Salted Caramel Tepache Syrup
– 10 ml Fresh Lime Juice
– 5 ml Sugar Syrup
– 2 dashes Angostura Bitters
– 10 ml Perrier-Jouët Champagne (top)
Garnish:
Apple foam (using vegan egg white) + dehydrated crisp made from leftover apple pulp
