|2 fl oz||Bacardi 8 year old rum|
|2/3 fl oz||Pedro Ximénez sherry|
|1/3 fl oz||Suze gentian liqueur|
|1/3 fl oz||Vanilla sugar syrup|
|1/6 fl oz||Earl Grey tea (cold)|
Reminiscent of an Espresso Martini but with raisiny fruit and distinctive gentiane bitterness. A great after dinner sipper but don’t let that stop you enjoying this complex cocktail as an aperitif.
Created for Bacardí Legacy 2017 by Kenny Klein at Maniac Bar, Bad Ischl, Austria
Kenny makes his own vanilla syrup as follows: “Heat 1 part water and add ½ part brown sugar, ½ part white sugar and 2 vanilla pods. Add a pinch of sea salt and slowly cook for 10 minutes, then chill.”
Inspiration: “Through my research into the Bacardí family I discovered that the world-renowned inventor Don Facundo Bacardí and passionate bartenders around the world all have something in common: the curiosity to create something epic and to achieve their own legacy.
“My drink is inspired by my past Bacardí Legacy compositions and driven by my never-ending curiosity for bartending.”