Last night at the Semi-Final cocktail party held at Deus Bar + Kitchen, Dave Kerr, Joshua O’Brien and Ryan Snedden were announced as this year’s BACARDÍ Legacy Three Most Promising progressing through to the National Final in the 2016/2017 BACARDÍ Legacy Global Cocktail Competition.
Now in its fourth chapter, BACARDÍ Legacy was established to challenge the best contemporary bartenders in the world to create their own Legacy. A cocktail that will stand the test of time as have the Daiquiri and Mojito, revered BACARDÍ classics, that are as much part of the unique legacy of Don Facundo Bacardi Masso as the rum itself.
The three successful bartenders have triumphed through initial entries, the Top 50 tasting tour, and competing in the Top 8 Semi-Final judged by Bonnie Shearston, Alissa Gabriel and Dre Walters. Now only the National Final being held on 7th February stands between them and their chance to represent Australia at the BACARDÍ Legacy Global Final in Berlin.
Dave Kerr’s creation, Fresca Fresa, will be the first Legacy cocktail to be in contention as the Australian winning recipe to feature the Bacardi Family Reserve, BACARDÍ8. BACARDÍ 8 is the oldest, private rum blend in the world, remaining the solve preserve of the BACARDÍ family until 1996.
Joshua O’Brien is proof that fourth time’s the charm, having entered the competition ever since its Australian inception but for the first time making it to the prestigious most promising round.
“The time has come for these aspiring bartenders to promote their cocktail and forge their place in the Australian cocktail industry,” says Loy Catada who, along with fellow BACARDÍ Brand Ambassadors, Sean Forsyth and Andy Wren, will personally mentor these three competitors on their pursuit for a spot in Berlin.
At the Sydney hosted National Final, ONE of the Most Promising will be selected based on the success of their Legacy cocktail and overall campaign to join the leagues of Fred Siggins, Alissa Gabriel and Andrew Bennett.
Take a look at the Three Most Promising Cocktail recipes below.
Dave Kerr, The Beaufort & Ike’s VIC
Fresca Fresa
30ml BACARDÍ 8
20ml BACARDÍ Carta Blanca
10ml Coconut Oil
30ml Fresh Strawberry Juice
25ml Fresh Lemon Juice
15ml Agave Syrup
Strawberry Head for Garnish
Joshua O’Brien, The Bowery QLD
BacarTEA
50ml BACARDÍ Carta Blanca
20ml Apricot Brandy
25ml Chai Tea
2 dashes Angostura Bitters
Full Star Anise
Ryan Snedden, The Lobo Plantation NSW
Wanderlust
50ml BACARDÍ Carta Blanca
20ml Lemon Juice
20ml Pineapple Juice
20ml Grapefruit Syrup
10ml Crème de Mure
7.5ml Pedro Ximenez