Bacardi legacyBacardi Legends

Amalia (Michael Rousseau)

Amalia (Michael Rousseau) image

Serve in

Coupe glass...
½ fresh Kiwi fruit
1⅔ fl oz Bacardi Carta Blanca light rum
1 fl oz Elderflower cordial
½ fl oz Freshly squeezed lime juice
5 sprig Mint leaves
1⅔ fl oz Ginger ale

How to make:

Cut kiwi fruit in half and use a spoon to scoop flesh from one half into shaker. MUDDLE kiwi fruit in base of shaker, add next 4 ingredients (all but ginger ale) and SHAKE with 50/50 crushed and cubed ice. Fine strain into chilled glass. Carefully pour ginger ale into drink over the back of a spoon.

Garnish:

Kiwi slice

Comment:

“‘Amalia’ is the name of the wife of Don Facundo BACARDÍ, and my mother. The ingredients in Amalia reflect the legacy of the people who have influenced my life - each was chosen to represent a memory from those who are important to me. My goal was to create a fresh cocktail with exotic aromas, suitable for both men and women, and that appeals to people from all backgrounds.”

Variant:

Amalia (Michael Rousseau)
G/ Coupe
G/ Kiwi slice
M/ Cut kiwi fruit in half and use a spoon to scoop flesh from one half into shaker. MUDDLE kiwi fruit in base of shaker, add next 4 ingredients (all but ginger ale) and SHAKE with 50/50 crushed and cubed ice. Fine strain into chilled glass. Carefully pour ginger ale into drink over the back of a spoon.
½ Fresh kiwi
50ml BACARDÍ Carta Blanca
30ml Elderflower syrup
15ml Freshly squeezed lime
5 sprigs Mint
50ml Ginger ale
Mexican BACARDÍ Legacy 2015 winning drink created by Michael Rousseau at Four Seasons, Mexico City, Mexico.
Difford's score: 69
“‘Amalia’ is the name of the wife of Don Facundo BACARDÍ, and my mother. The ingredients in Amalia reflect the legacy of the people who have influenced my life - each was chosen to represent a memory from those who are important to me. My goal was to create a fresh cocktail with exotic aromas, suitable for both men and women, and that appeals to people from all backgrounds.”

About:

Mexican BACARDÍ Legacy 2013 winning drink created by Michael Rousseau at Four Seasons, Mexico City, Mexico.

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