Bacardí Legacy Cocktail Competition 2014 Nordic finalists' recipes part 1

At this evening's Nordic finals of Bacardí Legacy Cocktail Competition 2014 here in Stockholm we will find out which three of the nine bartenders will qualify for the global finals and represent Sweden, Denmark and Norway in Moscow three months from now. I've managed to compile some of the competitors' cocktail recipes, and the rest will be published after the finals - enjoy!

Mistress Daiquiri (Niklas Frank, Madam Chu's, Denmark)
50 ml Bacardi Superior
20 ml Velvet Falernum
30 ml Lime juice
10 ml Simple syrup (equal parts water and white sugar)
Mint sprig
Absinthe (68% abv absinthe is filled in an everyday food oil spray)

Flame the mint with absinthe in your shaker. Add the rest of the ingredients. Fill the shaker with solid ice cubes and shake hard for a good 6-7 seconds. Double strain into a super chilled cocktail glass of your choice. Garnish with a compliment and a smile.

Murciélago (Jesper Høst, No. 19, Norway)
60 ml Bacardi Superior
10 ml Aperol
15 ml orgeat
7,5 ml cinnamon syrup
20 ml lemon juice

Add all ingredients in a shaker and shake vigourously. Strain over crushed ice and serve with a spring of mint and a blast of cinnamon.

Everyone's Crusta (Emil Åreng, Rex Bar & Grill, Sweden)
40 ml Bacardi Superior
20 ml Bacardi 8
15 ml Lemon juice
15 ml Honey Rose Water
1 barspoon Simple Syrup
Orange bitters rim with sugar.

What glass? Grappa or Avec
How to do it? Shake and strain!
How to create the Honey Rose Water? 500 gr honey, 500 ml hot water, 50 ml rose water. Keep in refrigerator!
What about the rim? Just dip the glass in orange bitters and sprinkle granulated sugar on it.
What about lemon peel? It's a Crusta, just peel and put in the glass!


Guantanamera (Alex Ruas, Oslo, Norway)
40 ml Bacardi Superior
20 ml Maliarda Vermouth
3 drops chocolate bitters
absinthe spray

Glass: Coupette
Garnish: Orange twist
Method: Stir all ingredients and pour it to a glass

Rumpletini No. 2 (Mattias Skoog, Linje tio, Sweden)
50 ml Bacardi Superior
20 ml Cocchi Americano
20 ml lime juice
20 ml apple syrup (2 parts Granny Smith apple juice, 3 parts sugar)
3-4 dashes Ultravaganza Euro-Bitters (2/3 Suze, 1/3 absinthe)

Shake and serve in coupette glass, garnish with dried apple crisp.


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