This year’s Bacardí Legacy ‘Three Most Promising’ bartenders will now progress to the national final in the 2017/2018 Bacardí Legacy Global Cocktail Competition.
James Irvine of New South Wales’ The Swillhouse Group, Vini Wang of South Australia’s Hains & Co and Zachary Mynott of Queensland’s Canvas Club have made it through initial entries, the selection of the top 30, and competing in the top eight semi-final judged by Sam Bygrave, Alissa Gabriel and Greg Sanderson.
“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 mentor the top three ahead of the national final.
Irvine, Wang and Mynott will be hosted in Sydney on 27 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 will be selected to compete at the global final in Mexico City based on the success of their ‘Legacy’ cocktail and overall campaign. The winner will join the likes previous Bacardí Legacy Australian finalists Dave Kerr, Fred Siggins, Alissa Gabriel and Andrew Bennett. 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 Bacardí classics like the Daiquiri and Mojito.
James Irvine’s 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’s Aja
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’s Escape
60ml Bacardí Carta Blanca
30ml Pineapple Shrub
20ml Coco Lopez
20ml Fresh Lime Juice
10ml Thickened Cream
2 Dashes Angostura Bitters
Garnish: Toasted Pineapple