The 2015 BACARDÍ Global Legacy Cocktail Competition to find the U.S. finalist will be held once again in Miami!
On February 24th, at The Temple House in Miami Beach, 9 finalists from 3 different competitions will compete for one spot to represent the U.S. in the Global finals in Sydney, Australia! You can see the finalists here.
Courtesy of Chilled Magazine
Out of the 9 finalists, two are from Miami. Julio Cabrera placed as one of the finalists in the East Coast competition with his “Rumbero” cocktail.
Inspiration:Rumba, cigar and rum. Chocolate and coffee, all part of our culture. Rum is music and it was born with the rumba, in the sugar cane plantations. Coffee is in our blood and the color of Mulatas Rumberas. I’m Rumbero of heart and a Cantinero for pride.
Ingredients:
- 1 1/2 oz.BACARDÍ Gold
- 3/4 oz. Tempus Fugit Creme de Cacao a la vanille
- 3/4 oz. Fresh squeeze Lime Juice
- 1/4 oz. Noilly Prat Ambre Vermouth
- 2 dashes Bittermens Coffee Bitters
- A sprinkle of grated coffee on top
Preparation:
Shake all the ingredients with ice except the grated coffee and strain into a Cocktail glass. Grated coffee on top.
Courtesy of Chilled Magazine
Trevor Alberts placed as one of the finalists in the Wildcard round which was held in Portland during Portland Cocktail Week.
His cocktail, the “Int’l Expansion Swizzle”, earned his a place in the finals back home.
Inspiration:I always say that the beginning of my career and fondness for the modern cocktail stems almost entirely from my appreciation of history and heritage. After dropping out of college while studying American history, I discovered the world of cocktails after taking an unsuspecting bar back job in New York. It was there that I realized that I could relive moments of time through the medium of a glass. After that I was hooked. I love competing in Bacardi Legacy because I believe that it is the only cocktail competition that relies heavily on not only understanding the nuances of the rum and one’s palate for blending it with modifiers, but also understanding the rich heritage of the Bacardi family and it’s namesake commodity: Bacardi Superior.It is with this ideal that I present the International Expansion Swizzle, a testament to my favorite era of the American cocktail, the faux-Polynesian (or tiki) movement of the late thirties and forties. Furthermore, the name of the quaff was chosen because during the heyday of the tiki movement, the Bacardi brand was expanding to become an international company. In 1944, the year the venerable Mai Tai was created in California, Ron Bacardi opened a bottling plant in Puerto Rico creating the first tariff free enterprise for Bacardi in the United States. I hope you have enjoyed this tidbit of my legacy story and hope to be selected for the 2014-2015 competition! Cheers!
Ingredients:
- 1 1/2 oz. BACARDÍ Superior
- 3/4 oz. Fresh Lime Juice
- 1/2 oz. Small Hand Foods Pineapple Gomme
- 1/4 oz. Small Hand Foods Orgeat Syrup
- .12 oz. Don’s Spices #2
- 10 Dashes Angostura Bitters
Preparation:
Combine all ingredients in a sling glass and swizzle with pellet ice. Float Angostura bitters and crown the cocktail with more pellet ice. Garnish with a mint plume, Pineapple leaf and a skewer of cherry and lime
Here at Spirited Miami, we cannot wait to enjoy this great competition in our backyard which brings in bartenders from all over the U.S. and beyond. Competition starts at 8pm.
Related
