Bacardí has revealed the eight bartenders through to the UK final of this year’s Bacardí Legacy competition seeking a new cocktail that will stand the test of time.
They were selected after a series of regional heats in London, Edinburgh, Bristol, Manchester and Belfast. They will compete on November 10 in London to be named the three “most promising” finalists.
Those three will receive a budget for a promotional campaign to generate support for their Bacardí cocktail over the next four months. The most successful will represent the UK in the global final of the Bacardí Legacy Cocktail Competition in San Francisco in April next year.
The eight finalists are:
- Madeline Martin from Flipside Cocktail Club, Bristol
- Andrew Dickey from The Merchant Hotel, Belfast
- Oliver Pluck from The East Village, Leeds
- Ryan Snedden from Tonic, Edinburgh
- Santiago Michelis from Happiness Forgets, London
- Robb Collins from London Cocktail Club, Goodge Street, London
- Iain Griffiths from Dandelyan, Mondrian Hotel, London
- Peter Nguyen from China Tang, The Dorchester hotel, London
Bartenders were selected for the regional heats after a two-month registration period when they were invited to create and submit a new cocktail that will stand the test of time, using Bacardí Carta Blanca or Bacardí Carta Oro rums.
At the regional heats, the shortlisted bartenders were tasked with making their Bacardí cocktail and presenting it to the judges, Bacardí UK brand ambassador Metinee Kongsrivilai and BarlifeUK’s Simon Webster. Metinee is pictured above with the eight UK finalists.
The judges on November 10 will include global rum ambassador Ian Burrell, bartender Chris Moore of The Savoy’s Beaufort Bar, Bacardí Brown-Forman Brands’ head of UK trade advocacy Marc Plumridge, and Bacardí global ambassador Dickie Cullimore.
Metinee said: ‘This year’s Bacardí Legacy is in full swing now and we’re thrilled to see so many bartenders from around the UK really getting into it and challenging themselves to come up with a cocktail that can go on to be a Legacy winner.
“Today’s bartenders recognise the great opportunity that Legacy presents for them to make a name for themselves and progress their careers by showcasing their creativity and skills, but for the brand, it’s more than that: it gives us a chance to inspire and connect with the new talent emerging in the bar scene and welcome them into the Bacardí family.
“The calibre of the contestants at this year’s regional heats did not disappoint and it was great to hear the different stories behind their cocktail creations.
“The finalists are all really switched on and I think it’s going to be tough to choose a winner, so it’s set to be an exciting UK final. We’re working with all the finalists now to support them as they prepare for the final so from all of us at Bacardí. Best of luck guys!”
Now in its sixth year, the Bacardí Legacy Cocktail Competition has established itself as one of the most rigorous and admired bartender competitions in the world. The competition celebrates the creativity within today’s bar scene and aims to find a Bacardí cocktail which can stand the test of time alongside classics such as the Daiquiri or the Mojito.
Rooted in Santiago by Madeleine Martin
40ml Bacardí Carta Oro
25ml Coconut water
10ml Fino sherry
10ml Lemon juice
5ml Crème de pêche
Stir all ingredients with ice. Served straight up and garnish with a lemon zest.
The Family Secret by Andrew Dickey
50ml Bacardí Carta Blanca
10ml Velvet falernum
2 dashes Orange bitters
Half a clove of garlic
Stir ingredients with ice. Served straight up and garnish with an orange twist and a mint leaf.
Amistat by Oliver Pluck
37.5ml Bacardí Carta Oro
12.5ml Woodford Reserve whiskey
12.5ml Amontillado sherry
10ml Coffee liqueur
3 dashes Spiced chocolate bitters
Stir ingredients with ice. Serve on the rocks and garnish with an orange twist.
Father and Son by Ryan Snedden
50ml Bacardí Carta Blanca
10ml Coconut syrup
20ml Fresh pineapple juice
20ml Lemon juice
2 dashes Peychaud’s Bitters
Peated whisky rinse
Rinse glass with whisky. Shake ingredients with ice. Serve straight up and garnish with a pineapple leaf.
The Knot by Santiago Michelis
45ml Bacardí Carta Blanca
25ml Fresh mandarin juice
5ml Lemon juice
15ml Honey syrup (1:1)
12.5ml Martini Bitter aperitivo
1 dash Angostura bitters
Shake all ingredients with ice. Serve straight up with a floating mandarin slice garnish..
Family Tie by Peter Nguyen
30ml Bacardí Carta Oro
30ml Plum liqueur
10ml Grapefruit juice
Shake all ingredients with ice. Served straight up and garnish with a salt rim.
Mariposa by Robb Collins
50ml Bacardí Carta Blanca
25ml St-Germain elderflower liqueur
25ml Lemon juice
5ml Sugar syrup (2:1)
3 leaves Fresh basil
1 Cherry tomato
Muddle a cherry tomato, and add remaining ingredients. Shake with ice. Serve straight up and garnish with a cherry tomato and a basil leaf.
Carta Switchel by Iain Griffiths
60ml Bacardí Carta Oro
20ml Grapefruit juice
5ml Apple vinegar
5ml Sugar syrup
3ml dash Angostura bitters
Build in a highball. Swizzle with crushed Ice and garnish with a grapefruit twist.