Garnish:
Lime zest twist
How to make:
THROW all ingredients with ice and strain into chilled glass.
| 2 fl oz | Bacardi Carta Blanca light rum |
| 1 1/2 fl oz | Prosecco sparkling wine |
| 1/4 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Coconut sugar syrup |
| 2 dash | Angostura Aromatic Bitters |
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Review:
"Facundo Bacardi Moreau, son of Don Facundo, was 14 years old when he planted the first coconut tree at his legendary distillery as it opened. As its roots took hold, so did a popular legend: the Bacardi company will survive in Cuba as long as the coconut palm lives. The tree survived until 1960, when Cuban revolutionary armed forces confiscated the Bacardi company's Cuban assets; it then withered and died. This marked the beginning of a legacy that remains: on any Bacardi company premises worldwide you will find a coconut palm as a permanent reminder of where and how Bacardí rum first began."
We say: Reminiscent of a well-known coconut rum liqueur but very much drier and more complex with lime adding sourness and bitters playing a crucial role.
History:
Lebanese BACARDÍ LEGACY 2016 winning cocktail by Ayman Zayour, Vivid lounge-bar, Beirut.
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