These are the BACARDÍ Legacy Three Most Promising

Last night at the Semi-Final cocktail party held at The Beaufort, this year’s BACARDÍ Legacy Three Most Promising were announced and will be progressing through to the National Final in the 2017/2018 BACARDÍ Legacy Global Cocktail Competition.

Now in its fifth 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 selection of the top 30, and competing in the Top 8 Semi-Final judged by Sam Bygrave, Alissa Gabriel and Greg Sanderson. Now only the National Final being held in February stands between them and their chance to represent Australia at the BACARDÍ Legacy Global Final in Mexico City.

“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.” says Loy Catada who, along with fellow BACARDÍ Brand Ambassadors, Peter Hollands and Andy Wren, will personally mentor these three competitors on their pursuit for a spot in Mexico City.


The Top 3 will be hosted in Sydney on 27th November at the Legacy Summit Day to prepare them for the road ahead. They will have exclusive access to BACARDÍ’s digital, PR and social media team as well as inside tips from previous Legacy finalists.

At the National Final in February 2018, ONE of the Most Promising will be selected based on the success of their Legacy cocktail and overall campaign to join the leagues of Dave Kerr, Fred Siggins, Alissa Gabriel and Andrew Bennett.

Three Most Promising Cocktail Recipes:

James Irvine
The Swillhouse Group, NSW
Don Murcielago

50ml BACARDÍ Ocho
12.5ml De Kuyper Crème de Bananes
10ml Noilly Prat
10ml Palo Cortado Sherry
Garnish: 3 Drops Rosemary Oil

Vini Wang
Hains & Co, SA

60ml BACARDÍ Carta Blanca
30ml Lime juice
15ml Orgeat syrup
5ml Fresh Ginger juice
2g Grated Wasabi
4 drops Saline
Garnish: Mint leaf

Zachary Mynott
Canvas Club, QLD

60ml BACARDÍ Carta Blanca
30ml Pineapple Shrub
20ml Coco Lopez
20ml Fresh Lime Juice
10ml Thickened Cream
2 Dashes Angostura Bitters
Garnish: Toasted Pineapple

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