Six bartenders announced for UK final of Bacardí Legacy

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Six bartenders from across the UK have made it through to the national final of the Bacardí Legacy Cocktail Competition in Amsterdam.

Will Meredith from Dandelyan, Dominic Whisson from The American Bar at The Savoy and Robb Collins (pictured) from London Cocktail Club were selected after the two last heats, held in London.

In the other three regional heats this month, the winners were Christopher McQuillan from Oliver’s Restaurant in Belfast, Leon Back from Panda & Sons in Edinburgh and Oliver Pluck from soon-to-open bar Epicurus in Leeds.

Robb was a runner-up in today’s heat in London but was selected as a wildcard out of all the runners-up after impressing the judges with his entertaining presentation and unique and innovative cocktail.

The six will compete for the UK title as part of the Northern European finals in Amsterdam in November. The winner will be given a marketing budget to promote their cocktail before taking part in the global final in Mexico City in May next year.

The runners-up in the other heats were Ryan O’Kane from The National Grand Café in Belfast, Bettina Kovacs from The Bon Vivant in Edinburgh and Adam Day from Peggy’s Bar in Manchester.

Metinee Kongsrivilai, UK brand ambassador for Bacardí Rums, said: “Bacardí Legacy has been running for 10 years and we’ve seen a lot of drinks, so the hardest part of this competition is finding something truly different and that is what all finalists have presented.

“The inspiration behind their drinks were personal and unique, incorporating elements not just from their personal lives but also from today’s bartending culture.

“Their drinks were creative, forward-thinking and delicious. They are not only replicable in their own bars but have the potential to be replicated at bars all over the world. This is what Legacy is about.”

The winning bartenders with their cocktails

Christopher McQuillan Bacardi

No 62 by Christopher Mcquillan
60ml Bacardí Carta Blanca
50ml Pineapple juice
20ml Lime juice
15ml Coriander syrup
1 spray of absinthe
Shake all ingredients with ice and serve long over cubed iced in an absinthe-rinsed vessel. Garnish with a pineapple crisp and a metal straw.

Leon Back Panda & Sons Bacardi

The Queen Street by Leon Back
50ml Bacardi Carta Blanca
25ml Fresh lemon juice
20ml 1-1 Sugar syrup
20ml Martini Ambrato
2 dashes Celery bitters
Spritz Islay whisky
Shake all ingredients with ice, double-strain and serve straight up in a Nick & Nora glass. Spray with a spritz of Islay whisky on the side of and top of glass.

Oliver Pluck Bacardi

El Beso by Oliver Pluck
50ml Bacardí Carta Blanca
15ml Martini Aperitivo
12 drops Sexy Bitters
60ml Fresh pink grapefruit
15ml Sugar syrup
Absinthe rinse
Rinse glass with absinthe. Shake with ice, double-strain and serve straight up in a coupette. Garnish with a dehydrated grapefruit slice.

Will Meredith Bacardi

The Ripple by Will Meredith
50ml Bacardí Ocho Años
25ml Freshly squeezed tart green apple juice
10ml Apple cider vinegar
12.5ml Orgeat syrup
5ml Chickpea water
Garnish: Orange bitters spray
Shake all ingredients and and serve up in a Nick & Nora glass and spray with orange bitters.

Dominic Whisson Bacardi

Cornerstone by Dominic Whisson
50ml Bacardí Ocho Años
30ml Lime juice
20ml Honey water
Approximately 1/8 avocado
15ml Crème de pêche
Garnish: Nutmeg grated on top
Add all ingredients into Boston shaker, blend with hand blender. Shake with cubed ice. Double-strain and serve straight up. Finish with grated nutmeg.

Hollywood Blvd by Robb Collins
50ml Bacardí Ocho Años
25ml Pineapple juice
20ml Lemon juice
15ml Honey syrup
2.5ml Dijon mustard
2 dashes Angostura bitters
Shake all ingredients with ice. Double strain. serve short over rocks and garnish with a pineapple leaf.

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