BACARDI Rum is in party mode, celebrating its 150th Anniversary as the world's favorite rum brand. Many of the most famous cocktails enjoyed today are made with BACARDI rum: the Daiquiri, Cuba Libre, Pina Colada and of course, the renowned Mojito. BACARDI has won over 500 awards for quality and taste making it the most awarded spirit of all time. There were three featured cocktails being served at the regional competition last night. My personal favorite was the Legacy Daiquiri, a delicious concoction combining Bacardi Superior, Liquor 43, Agave, pineapple, lemon, black walnut bitters and nutmeg.
The 16 contestants competing for this region were: Cesar Romero from Swine Southern Table & Bar (Opening soon) with "Morena", Elad Zvi from The Broken Shaker with "The Rum Diary", Erik Tirums from Loews with "Pele", Freddy Diaz from Alembiq Consulting with "Bacardi Murcielago", Gaston Gonzalez from Wynwood Cigar Factory with "Jake-Mate", Isaac Grillo from Haven with "Scent Sation", James Holiday from Estiatorio Milos with "Mama Superior", Josh Gates from Wine Dive with "Un Nuevo Comienzo" (A New Beginning), Mark Kinzer from Zuma with "Lady Luck", Nick Nistico-Dolce from The Gale Hotel with "Garden Gimlet", Phillip Khanderish from The Setai with "Flordela Pasion", Rob Ferrara from Swine Southern Table & Bar with "I Reminisce" (Opening soon), Rob Husted of Off The Hookah & Bar Wars with "Yellow Jacket", Rob Montero from Clarke's with "Caribbean Crusta", Tommy Merolla from Gotham with "Traditional", and Trevor Albert from Gramps with "Layover in Port Au Prince".
The evening ended with the announcement of the winners. Representing this region in the National Competition are:
Trevor Albert from Gramps with "Layover in "Port Au Prince". The recipe combines BACARDI 8 Year and BACARDI Superior with fresh lime juice, homemade pineapple shrub, homemade orgeat, 1 barspoon of apricot jam and soda water. He finished it with a pineapple wedge and two maraschino cherries skewered through the top and Mint Plume garnish.
Nick Nistico-Dolce from The Gale Hotel with "Garden Gimlet" The recipe combines BACARDI Superior with lemon, simple syrup, dried Caraway seed, red bell pepper puree, and fresh arugula. He garnished it with a touch of maldon sea salt on a bell pepper slice.
Congratulations and cheers!