The Australian semi-final of the Bacardi Legacy Global Cocktail Competition took place last week as the field of competitors was whittled down from eight to three.
The top eight semi-final took place at The Beaufort in Melbourne with the bartenders challenged to create a cocktail that will create a legacy and stand the test of time in the same way as the Daiquiri and Mojito.
The semi-final saw James Irvine of The Swillhouse Group, Vini Wang of Hains & Co and Zachary Mynott of the Canvas Club named as the top three going forward to the national final, which takes place in February 2018.
“The next step for these aspiring bartenders is to promote their cocktail throughout Australia and the world, getting as many people to taste, hear about and list their drink, proving it could become the next cocktail to last the test of time.” said Loy Catada who, along with fellow Bacardi Brand Ambassadors, Peter Hollands and Andy Wren, will personally mentor these three competitors on their pursuit for a spot in the global final. The Brand Ambassadors will also work with the top three to market and promote their cocktail to Australia’s cocktail industry.
The finalists will be hosted in Sydney on 27 November at the Legacy Summit Day to prepare them for the road ahead. They will have exclusive access to Bacardi’s digital, PR and social media team as well as inside tips from previous Legacy finalists.
The national final will then see one of the finalists selected, based on the success of their Legacy cocktail and overall campaign, to represent Australia at the global final which is taking place in Mexico City in April and May next year.
The finalists’ cocktails are:
James Irvine – Don Murcielago
- 50ml Bacardi Ocho
- 12.5ml De Kuyper Crème de Bananes
- 10ml Noilly Prat
- 10ml Palo Cortado Sherry
- Garnish: 3 Drops Rosemary Oil
Vini Wang – Aja
- 60ml Bacardi Carta Blanca
- 30ml Lime juice
- 15ml Orgeat syrup
- 5ml Fresh Ginger juice
- 2g Grated Wasabi
- 4 drops Saline
- Garnish: Mint leaf
Zachary Mynott – Escape
- 60ml Bacardi Carta Blanca
- 30ml Pineapple Shrub
- 20ml Coco Lopez
- 20ml Fresh Lime Juice
- 10ml Thickened Cream
- 2 Dashes Angostura Bitters
- Garnish: Toasted Pineapple
