Tag Archives: rum

bacardi legacy cocktail competition

Bacardi rum daiquiri.

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.

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.

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.

Bacardi rum daisy.

"El Presidente" and "Gauyaba Arabica" with freshly grated Arabica beans on top.

“El Presidente” and “Gauyaba Arabica” with freshly grated Arabica beans on top.

Award Winning Cocktail Recipes:
Jessica Sander of Austin, TX –  LA GRANDIFLORA

Ingredients:

  • 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

Method:

  • 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

Ingredients:

  • 1 ½ parts of BACARDÍ Superior
  • 1 part Fresh Squeezed Lime Juice
  • ¾ part Clove Syrup
  • ½  part Luxardo Amaro Abano

Method:

  • 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

Ingredients:

  • 1 ½ parts BACARDÍ Gold
  • ¾ part Palo Cortado Shery
  • ½ part Pear Williams Liqueur
  • ½ part Fresh Lemon Juice
  • ¼ part Honey Simple

Method:

  • 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.