Bacardí Legacy Cocktail Competition 2014 Nordic results and finalists' recipes part 2

Alex Ruas' Guantanamera
What a night! This year's Nordic finals of Bacardí Legacy Cocktail Competition definitely was the most action packed so far. You could tell that some of the bartenders were somewhat nervous, but all of them - with one unfortunate exception - still managed to give engaging presentations and make solid drinks. As previously mentioned, three bartenders from each country - Sweden, Denmark and Norway - competed against each other for a spot in the global finals in Moscow in May. And, about 11 hours ago, the celebrity jury - Boudy Ghostine (Miss Voon, last year's Nordic finalist in the global finals who managed to place himself first runner-up), Chris Moore (The Savoy), David Cordoba (Bacardí global brand ambassador), Mario Kappes (Le Lion) and Enrique Comas (fifth generation Bacardí family) - announced the winners:

Mattias Skoog

Mattias Skoog (Linje tio, Sweden)
Alex Ruas (about to open a new bar in Oslo this summer, Norway)
Andreas Nilsson (Strøm, Denmark)

Congratulations guys - well done!

As promised, here are the rest of the competition cocktail recipes - enjoy!

Writer's Block (Mikael Nilsson, Strøm, Denmark)
50 ml Bacardí Superior
10 ml manzanilla sherry
15 ml lime juice
10 ml agave syrup
1 dash rich Italian olive oil
egg white

Shake and double strain into a chilled cocktail glass, garnish with a giant green olive.

Andreas Nilsson

Columbu
(Andreas Nilsson, Strøm, Denmark)
50 ml Bacardí Superior
15 ml Sicilian lemon cordial
10 ml Cocchi Americano
1 dash Angostura Bitters

Stir with ice and strain into a chilled cocktail glass, garnish with lemon zest.

In Exile (Fredric Södersteen, Svartengrens, Sweden)
50 ml Bacardí Superior
10 ml Bacardí 8
1 barspoon Mozart Black
20 ml pomegranate juice
25 ml lime juice
25 ml smoked plum syrup

Shake and serve on shaved ice, garnish with lime zest and flaming plum.

Briseis (Chris Grøtvedt, Theatercaféen, Norway)
45 ml Bacardí Superior
12,5 ml Daishichi Umeshu
7,5 ml Galliano L'autentico
10 ml Noe PX sherry
15 ml lime juice
4 pieces of pineapple

Muddle pineapple, add rum and then the rest of the ingredients. Add ice and shake vigorously, fine strain into a chilled vintage cocktail glass, garnish with golden rim.

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