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BACARDÍ Legacy Nordic 2015 – Winner drinks from Åreng, Allende, Alsén and Andersen
BACARDÍ Legacy Nordic 2015 – Winner drinks from Åreng, Allende, Alsén and Andersen
BACARDÍ Legacy Nordic 2015 – Winner drinks from Åreng, Allende, Alsén and Andersen
On the 27:th of January Bacardi Legacy Nordic took place in Copenhagen. Three contestants from Sweden, Norway, Finland and Denmark competed for a place in BACARDÍ Legacy Global Cocktail Competition. The final will take place in Sydney, Australia 1-3 May 2015. The BACARDÍ Legacy Cocktail Competition is not just looking to crown the best drink or bartender of the year; it is looking to find the next Legacy Cocktail.
MOSCOW, 8 May 2014 – The BACARDÍ Legacy Global Cocktail Competition 2014 was won by Tom Walker’s drink, Maid in Cuba. Tom created a cocktail inspired by the American ‘maid’ style of drink and triumphed over 26 other original creations from some of the world’s finest mixologists in a stunning final held at the Petrovsky Palace, Moscow.
Winning the prestigious BACARDÍ Legacy Global Cocktail Competition represents a life-changing achievement for a bartender. Tom will see Maid in Cuba – BACARDÍ Superior rum, fresh mint and cucumber with sweet and sour mix topped with soda and absinthe spritz – hailed as a new classic, worthy of joining the ranks of iconic cocktails inspired by BACARDÍ rum.
Nordic BACARDÍ Legacy winner drinks 2015
SWEDEN – EMIL ÅRENG
PEPIN COCKTAIL®
60 ml Bacardi Gold
20 ml maple syrup
20 ml lime juice
Top with corn foam*
Garnish: Microplane dried sweetened corn on the top
Glass: Old Fashioned
Method: Shake and strain. Top with corn foam*.
*Corn foam: Make 2 l simple syrup, add two pre boiled corn cobs, let it rest on medium heat for about one hour. Strain and add two leafs of gelatin. Pour in to a cream siphon and add 2 cream chargers. Let it rest in the fridge for 1 hour. Ready to go. Easy!
NORWAY – MATHIAS ALSÉN
TURNING LEAVES
50 ml Bacardi Superior
12 ml St Germain
20 ml lemon juice
15 ml siple syrup
1 piece of cucumber
15-20 leaves of oregano
Garnish: Thyme
Glass: Coupette
Method: Muddle cucumber and oregano, add the rest and shake with ice, fine strain.
FINLAND – MAURICIO ALLENDE
RON-CON-TON
50 ml Bacardi Superior
30 ml lime juice
20 ml basil syrup
6-8 leaves of fresh basil
Top with tonic water
Garnish: A leaf of basil
Glass: Highball
Method: Build a drink. Top with tonic.
DENMARK – JONAS B ANDRESEN
Bar: Strøm, Copenhagen
HARLEQUIN
55 ml Bacardi Superior
15 ml Martini Bianco
15 ml fresh lime juice
15 ml celery and agave syrup*
3 chunks of fresh celery stalk
25 ml soda water
Garnish: A lime wheel, a celery sprig and dark red grapes.
Glass: Highball
Method: Add lime, fresh celery and syrup to base of shaker and muddle together. Add Bacardi and Martini Bianco and shake hard and short before fine straining into a highball glass. Add cubed ice. Top with soda water and garnish.
*Celery and Agave Syrup: Infuse 300 ml agave syrup with one cup of finely diced celery for 24 hours. Add a half (1/2) barspoon of citric acid and mix.