Bacardi rum daiquiri. Photos by Wade Hammond and Deniz Durmus
I had a great time with my friend Deniz at Monday evening’s Los Angeles regional BACARDI Legacy Cocktail Competition held at No Vacancy in Hollywood. Such a cool event space with a fun secret entrance! There were a wide array of drinks presented such as Possets, punches and cocktails all made with Bacardi rum of course. Here are some highlights from the evening as well as some recipes to consider.
Mixologist Kalani Ben along with the other contestants had 9 minutes to share their story and present their entry.
San Francisco’s Andrew Meltzer, Jessica Sanders of Austin, TX, and Chicago based bartender, Kalani Ben were awarded a spot in the national finals. Sanders, Ben and Meltzer will join regional winners from the Portland Cocktail Week and in New York competitions at the U.S. finals in Miami, Florida, next February. They will compete for a chance to present their “legacy cocktail” at the BACARDÍ Legacy Global Cocktail Competition in Sydney, Australia, in May of 2015.
One of my favorite drinks of the evening was a clarified-milk posset which was handed to me in a small bottle along with a glass of ice with citrus zest. Premixed drinks can be a gooood thing…
Bacardi rum daisy.
“El Presidente” and “Gauyaba Arabica” with freshly grated Arabica beans on top.
Award Winning Cocktail Recipes:
Jessica Sander of Austin, TX – LA GRANDIFLORA
- 1 ½ parts of BACARDÍ Superior
- ¾ part of Hibiscus Puree (Perfect Puree)
- ½ part Miele Amaro (Bitter Honey) Syrup
- ½ part Martini Gran Lusso Vermouth
- ½ part Fresh Lime Juice
- 3 drops of Almond Extract
- Ingredients are combined in a cocktail tin with ice and shaken until chilled and properly diluted.
- The cocktail is fine strained into chilled cocktail coupes and then garnished with a thin lime wheel that has been pierced with a dried hibiscus flower and a sprig of fresh tarragon.
Kalani Ben from Chicago, IL – FAMILY TIES
- 1 ½ parts of BACARDÍ Superior
- 1 part Fresh Squeezed Lime Juice
- ¾ part Clove Syrup
- ½ part Luxardo Amaro Abano
- Using a hand juicer/press, squeeze 1 part of lime juice and add it to your shaker along with one half of the already juiced lime shell.
- Then add all other ingredients to your shaker.
- Add ice, shake vigorously, and double strain into your coupe.
Andrew Meltzer of San Francisco, CA – CUBAN COBBLER
- 1 ½ parts BACARDÍ Gold
- ¾ part Palo Cortado Shery
- ½ part Pear Williams Liqueur
- ½ part Fresh Lemon Juice
- ¼ part Honey Simple
- In a mixing glass or tin, combine BACARDÍ Gold rum, sherry, pear liqueur, lemon juice and honey syrup.
- Add ice, shake, and strain over fresh ice into a chilled collins glass or large tumbler.
- Insert a straw.
- Garnish with a thin slice of pear on the inside of the glass and top with seasonal berries and mint sprigs.
My simple and delicious Mexican Lasagna filled with Del Real Food’s authentic carnitas!
*This is a compensated contest in collaboration with Del Real Foods.
After being invited to participate in the Del Real Foods Blogger Recipe Contest, the first thing that came to mind was my Grandmother’s cooking. Fleeing from Mexico during the revolution, my grandmother didn’t have the opportunity to hone her skills at cooking any family recipes. Instead, she developed her own more Americanized versions of her native dishes. I grew up on classics such as “Chicken Chile Goo” and “Chita’s Famous Tacos” made with Lowry’s Taco Seasoning mixed with Lypton’s Onion Soup Mix. I have many fond memories of casserole-style dishes with corn tortillas, meat and enchilada sauce. I suppose that’s why Mexican Lasagna popped into my mind almost immediately when I began thinking about this challenge.
Thanks to the Cardenas family, Del Real Foods produces delicious, high quality, preservative free, healthier products that can be prepared in minutes and included in countless recipes. My Mexican Lasagna is an homage to my Grandmother, the Cardenas family and the notion that good food will always bring people together.
Did I mention that their carnitas are legit?!
1 package Del Real Foods Carnitas, defrosted and shredded
1 container of Del Real Foods Salsa De Molcajete Roja
24 oz can mild enchilada enchilada sauce (I used La Victoria)
32 oz. block of Monterey Jack Cheese, grated
1 small can of chopped black olives
1 small bag corn tortillas (at least 24)
Preheat oven to 350° F. Combine enchilada sauce and chopped olives in a large bowl. One at a time, place tortillas into the sauce, coating both sides generously and then arrange in a single layer in a deep 9″ x 13″ baking pan. Tear tortillas to fit when necessary. Next, place a thin layer of shredded carnitas onto the layer of tortillas. Now, gently spoon the Salsa De Molcajete Roja onto the pork and smooth with fingers. Sprinkle about 1/4 of the cheese and repeat the layering process. You should be able to achieve 4 to 5 layers depending on the depth of your pan. Place dish uncovered on the top shelf of oven and bake for 35-40 minutes until the top begins to turn golden brown. Allow the Mexican Lasagna 10 minutes to rest before cutting into it. Serves 8-10 people. Enjoy!
I recently had a great opportunity to attend the Hall Wines Cabernet Cookoff this past May! So, we packed our bags and headed up to Napa to drink Hall cabernet and sauv blanc while sampling food from Napa as well as surrounding Bay Area chefs. The competition is held annually at Hall Wines’ gorgeous art laden location and raises money for a variety of local charities chosen by the restaurants and caterers who compete. Next time you are in the area, I highly recommend checking out Halls growing art collection. Very cool stuff!
One of my favorite entries was by Chef Nenad Stefanovic from Intercontinental Mark Hopkins. Although it should have been served with a knife, I loved the idea of combining herbs and brûlée with spring lamb! I’m stealing this!
The crowd favorite – Executive Chef Daniel Capra of Paula LeDuc’s Crispy Oxtail Tacos. Hot day + cold wine + oxtail tacos = perfect day!
Chef Daniel Capra said it best, “When you are doing an event such as this for charity, everyone’s a winner!”
For more information about the Hall Wines Cabernet Cookoff click here.
401 St Helena Hwy
St Helena, CA 94574