Bacardi Legacy 2016 Global Final (all recipes)

Words by Simon Difford

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Bacardi Legacy stands out from other cocktail competitions due to its rewarding those who create simple but great tasting drinks that can be easily replicated. The 2016 global final played out in San Francisco the weekend of 22rd-24th April with America's Chia-An (Gn) Chan declared Bacardi Legacy 2016 champion with his Venceremos cocktail.

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Glass: Hurricane or rocks
Garnish: Pineapple leaves
Method: SHAKE all ingredients with ice and strain into ice-filled glass.
45 ml Bacardí Carta Blanca
15 ml Coconut liqueur
25 ml Pineapple juice
15 ml Cucumber juice
5 ml Freshly squeezed lime juice
1 dash Sesame oil

The competition, now in its eighth year, saw entries from some 10,000 bartenders worldwide, culminating in the global final held in San Francisco. Gn emerged victorious after the initial 36 global finalists were whittled down to the final eight by the judges.

Runner up places were awarded to Moe Aljaff of Norway with his cocktail Carousel and Lizaveta Molyavka of Belarus with her drink Anything Else.

The final eight

USA - Venceremos
Norway - Carousel
Belarus - Anything Else
Australia - The Seventh Art
China - Black Gold
Israel - El Camello Loco
Thailand - The Haole
UK - Carta Switchel

Difford's rating of the recipes

Ahead of the competition I was sent all 37 finalist's cocktails (sadly only 36 were able to compete in San Francisco) and as I'm always keen to sample good cocktail recipes, I made, rated and commented on all the cocktails below.

Having made all 37 cocktails, my personal equal favourites are Arash Ghassemi's (Germany) 'Curtain Call' which I scored 5+/5 and Iain Griffiths' (UK) 'Carta Switchel', also 5+/5.

Below, I've listed each competitor and then their cocktail recipe in order of the country they represent with my rating (after each drink's name below) and my comments ("Simon says"),

Bacardi (actually the fab Michelle Ruddenklau) also sent me the "inspiration" behind each of the competitors' drinks so I've also included these. Some read a little like they have entered Miss World - "want to travel the world and meet people" - but it's interesting to see what they set out to achieve - other than winning of course.

We will be setting up a dedicated Legacy area for all the finalists' Legacy recipes over the last eight years, but in the meantime follows the 2015/16 offering...

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Maximiliano Yamir Salomon

Isabel Bar, Buenos Aires, Argentina
Inspiration: "Visionario is a cocktail that was inspired by the same values that guided Don Facundo Bacardi over 150 years ago: creativity, imagination and determination. These values helped him invent a new style of rum that is still enjoyed today. I dedicate this cocktail to those with passion and a free spirit, who want to make a difference and leave a lasting legacy - just as, I believe, Visionario too can leave a lasting mark and become a classic."

Visionario 4.5/5
Glass: Vintage cocktail glass
Garnish: Dehydrated orange wheel and lemon zest twist
Method: STIR all ingredients with ice and strain into chilled glass.
45 ml Bacardí Carta Oro
30 ml Martini Rosso
15 ml Martini Bitters
7.5 ml Cacao syrup
Simon says: If you like Negronis then you'll love this drink. Golden rum presents a rounder base than gin to build the layers of bitter and vermouth flavours upon with faint sweet chocolate notes bringing all into a balanced complexity. I'd perhaps serve on-the-rocks.

Andrew Bennett

The Classroom, Perth, Australia
Inspiration: "Cuba has a golden history of cinema dating back to 1897, when silent movies were first shown on the island. Known as the 'seventh art,' cinema has been influential in defining the changing Cuban identity and how they view their place in the world. Celebrating this legacy, this cocktail is refreshing, modern and will remind you of your favourite movie experience with that quintessential popcorn flavour, while keeping the classic taste of Bacardí Carta Blanca front and centre."

The Seventh Art 4.5/5
Glass: Coupe
Garnish: Popcorn
Method: MUDDLE popcorn in base of shaker, add other ingredients, SHAKE with ice and fine strain into chilled glass.
1 handful Popcorn
50ml Bacardí Carta Blanca
10ml Yellow Chartreuse
20ml Freshly squeezed lemon juice
7.5ml Sugar syrup (2:1)
Simon says: Confronted by a wide choice of popcorn at the supermarket we opted for Metcalfe's Honey Bee flavoured popcorn. The honey notes on the corn are very subdued and we wanted to avoid salted popcorn. As for the cocktail, tiny oily droplets from the sweetcorn form a layer on the surface of the drink and as you raise the glass to your lips the aroma of popcorn is surprisingly noticeable. Chartreuse slightly overwhelms the sweetcorn in what is a very enjoyable, boozy, Daiquiri-style cocktail.

Stefan Bauer

The Bank Brasserie & Bar, Vienna, Austria
Inspiration: "This cocktail symbolizes the highs, lows and successes that everybody, including myself, the Bacardi Company and other companies, will experience or have already experienced in their lifetime. Bittersweet Victory's ingredients mirror this idea: the lows that come with life are reflected through the bitter liquor and lime juice; the highs, on the other hand, can be tasted through the sweetness of the maple syrup. The successes that life brings with it are represented by Bacardí, as the company has surpassed many hurdles in its history to enjoy numerous achievements and personal victories."

Bittersweet Victory 4/5
Glass: Wine glass
Garnish: Grapefruit zest
Method: Throw and strain
60 ml Bacardí Carta Blanca
10 ml Martini Bitter Aperitivo
15 ml Maple syrup
15 ml Freshly squeezed lime juice
Simon says: Very slightly on the tart side of balanced with rich maple syrup set against bitter aperitivo and lime juice. Rum notes are subdued but have a presence.

Lizaveta Molyavka

News Café, Minsk, Belarus
Inspiration: "To create my cocktail, I first asked 'is there anything else' in terms of cocktail ingredients that haven't been used for a Bacardí cocktail, but are related to the Bacardi family? I discovered the wonderful story of Bacardi's own beer 'Hatuey.' In early Twentieth Century Cuba, Bacardi would take ice from their lakes in North America and give their customers an ice block and six-pack of Hatuey beer, then the best selling beer in Cuba. My cocktail celebrates this by marrying the first Cuban rum with the citrus, grapefruit peel and bitter notes of the IPA style beer, balanced with Campari, honey syrup and lemon - easy and super-tasty!"

Anything Else 4.5/5
Glass: Old-fashioned
Garnish: Grapefruit zest twist
Method: SHAKE all ingredients with ice and strain into ice-filled glass (preferably block ice). TOP up with beer.
50 ml Bacardí Carta Blanca
10 ml Campari
15 ml Freshly squeezed lemon juice
15 ml Honey water (3 honey: 1 water)
30 ml IPA beer
Simon says: Zesty lemon, Campari and tangy IPA makes for a zippy, refreshing drink. A characterful IPA and nailing exactly the right amount of amount of honey are key to this drinks success - in the end I preferred two (just on the heaped side of flat) spoons of runny honey stirred into the drink before shaking.

Giancarlo Quiroz Jesus

The Diamond, Vancouver, Canada
Inspiration: "El Ritmo represents the rhythm and soul of the Bacardi family. This cocktail seeks inspiration from the feeling and culture of Central and South America. With tropical notes of pineapple, coconut and lime, it pays homage to the Puerto Rican classic: Piña Colada."

El Ritmo 3.5/5
Glass: Highball
Garnish: Mint sprig
Method: SHAKE all ingredients with ice and strain into glass filled with crushed ice.
50 ml Bacardí Carta Blanca
10 ml Cynar
30 ml Fresh pineapple juice
15 ml Freshly squeezed lime juice
15 ml Coconut cream (depending on cream, add sugar syrup to taste)
Simon says: Pineapple juice, lime and coconut cream give this Legacy entry a hint of tiki and somewhat mask the rum. Amaro is the curve ball that makes this drink stand out.

Choni Song

The Nest, Shanghai, China
Inspiration: "I feel that the untameable spirit of Bacardí lives everywhere in nature: truffles, ginseng and herbs all grow out of extremely difficult environments. Just like bartenders, we work at night, are wild, free-spirited, untamed, we pass on positive energy and share good vibes with people, bringing our own distinct flair and 'flavours' to light up the bar; so I believe we bartenders are indeed 'black gold.'"

Black Gold 4.5/5
Glass: Black gold mug
Garnish: Truffle, ginseng, grapefruit zest and a Bacardí pin
Method: Stir all ingredients in a shaker until honey dissolves. Shake and fine strain. Spray with fresh grapefruit peel to give more freshness.
45 ml Bacardí Carta Oro
20 ml Bénédictine liqueur
20 ml Freshly squeezed lime juice
10 ml Ginseng aperitif
1 spoon Truffle honey
Simon says: A honey Daiquiri with herbal spice courtesy of Bénédictine and ginseng aperitif. Depending on your ginseng aperitif (I used Kamm & Son but unlikely to be what they use in China) you may want to make that barspoon of honey slightly heaped rather than flat.

Miroslav Kljajic

Alchemy Bar, Osijek, Croatia - representing international waters (cruise ships)
Inspiration: "The Elixir Fizz was inspired and created in the Alchemy bar where I first fell in love with creating unique beautiful drinks for my guests. Since then, mixology has changed my life. Like alchemy - the process of transforming something ordinary into something extraordinary - I have chosen four simple ingredients to mix with Bacardí and Prosecco to create something special. The result is a wonderfully flavoured, balanced drink perfect for celebrating life, just as Don Facundo Bacardi used to say."

Elixir Fizz 4.5/5
Glass: Burgundy wine glass
Garnish: Cherry bitters spray
Method: SHAKE first 4 ingredients with ice and fine strain into ice-filled glass. TOP with Prosecco and gently stir.
45 ml Bacardí Carta Blanca
22.5 ml Rioja Tempranillo wine
22.5 ml Homemade vanilla / thyme syrup
15 ml Freshly squeezed lemon juice
60 ml Martini Prosecco
Simon says: Red wine and light rum set the base flavours which are overlaid with tart lemon and balancing sweet vanilla and thyme syrup. Prosecco lengthens and invigorates.

Argyris Asleep

Palaia Pineza / Bartó do, Nicosia, Cyprus
Inspiration: "The scents and flavours of my grandparents' backyard are one of the lasting memories of my childhood. It wasn't until much later when I began travelling that I realised that these characteristics are not unique to Cyprus (which was named after copper). Living in Spain taught me the connection between Mediterranean cuisine, the Spanish love for rum, and therefore their link to the Latin world. These three elements, combined with the romanticism of a childhood backyard, created a 'bridge' in my mind between three worlds. So, I present you El Puente, my own legacy."

El Puente 4/5
Glass: Copper mug
Garnish: Olive wrapped in a lemon peel & basil
Method: MUDDLE olives and basil in base of shaker. ADD other ingredients, SHAKE with ice and fine strain into ice-filled copper mug.
2 pcs Unsalted black olives
3 fresh Basil leaves
50 ml Bacardí Carta Blanca
25 ml Coriander syrup
10 ml Fresh lemon juice
Simon says: I presumed 1:1 coriander syrup which produced a well-balanced drink. However, I then had to dilute my coriander syrup back by adding sugar syrup as my first drink was dominated by coriander. A good drink but not idiot (Simon) proof enough for a Legacy cocktail perhaps.

Angelika Larkina

EBA Koolituskeskus, Tallinn, Estonia
Inspiration: "The inspiration for this cocktail is love. There is never a time or place for true love. It happens accidentally, in a heartbeat, in a single flashing moment. The first sip of the cocktail is pink, full of berry aromas, like the first time you saw your loved one. Berries are followed by apricots, to help you to get to know each other. Muscovado sugar smokiness and a floral touch give you wings, so you can do anything for your loved one. And then comes passion... passion that cannot be tamed - like Bacardí. Feel the love!"

MiAmor 4/5
Glass: Coupette
Garnish: Orange zest
Method: Stir
50 ml Bacardí Carta Oro
20 ml Martini Rosato vermouth
2.5 ml Apricot brandy
5 ml Dark muscovado sugar syrup
2 dash Orange bitters
Simon says: I found this drink benefitted from being slightly generous when measuring the sugar syrup. The result is a boozy sipper of a cocktail that feels like it should be made with eight year old rum.

Matthieu Henry

Le Comptior De La Bourse, Lyon, France
Inspiration: "Bacardí legacy is not only a bartender competition showcasing the skills, knowledge and hard work of our craft, but also a way for us to exchange these between different cultures around one common value: our passion for our job and for the art of mixing Bacardí. The inspiration for my Bacardí legacy came from the pleasure of sharing my signature cocktail. The Epicurean recipe is simple, based around worldwide popular ingredients."

The Epicurean 4/5
Glass: Coupe
Garnish: Basil leaf
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
50 ml Bacardí Carta Blanca
4 dash Absinthe
1 spoon Maraschino liqueur
15 ml Freshly squeezed lime juice
2 spoons Caster sugar
8 fresh Basil leaves
Simon says: The combination of rum, lime, absinthe and basil works well - herbaceous and fresh. However, call me greedy but a mere 70ml-ish of liquid is more a mouthwash than a drink.

Arash Ghassemi

Green Door & Schwarze Traube, Berlin, Germany
Inspiration: "Curtain Call is dedicated to the guests. It expresses my gratitude and desire to give
something back and put my guests in the spotlight. Often thought, yet not said: "Thank You!" - the Curtain Call message."

Curtain Call 5+/5
Glass: Coupe
Garnish: Black olive
Method: MUDDLE basil in base of shaker. Add next 4 ingredients, SHAKE with ice and fine strain into chilled glass. TOP with champagne.
3 fresh Basil leaves
40 ml Bacardí Carta Blanca
20 ml Freshly squeezed lemon juice
15 ml Sugar syrup (2:1)
10 ml Campari
30 ml Champagne
Simon says: Rum, lemon, Campari and basil combine brilliantly with champagne adding biscuity complexity, crispness and enlivening effervescence. Beautifully balanced and easy to make using everyday bar ingredients - a true Legacy cocktail.

Konstantinos Kapniaris

Third Wave, Thessaloniki, Greece
Inspiration: "As senses are the best way to recall a memory, I wanted to create a cocktail that can please our senses and help us remember the place where the Bacardi family began their journey: the Mediterranean. Thimisis clearly has a Mediterranean character and its name is both the Greek word for memory and the first letters of thyme. The reason thyme is so important is that in Ancient Greece it was a symbol of durability and resistance, two things that completely represent the Bacardi family."

Thimisis 5/5
Glass: Coupe
Garnish: Lavender sprig
Method: SHAKE all ingredients with ice and fine strain intol chilled glass.
50 ml Bacardí Carta Blanca
15 ml Thyme liqueur
15 ml Honey water (1 honey : 1 water)
20 ml Freshly squeezed lime juice
2 dash Lavender bitters
Simon says: It took me a while to find my Bigallet Thyme liqueur but once I tried this drink I discovered it was worth searching out. This is basically a thyme and lavender daiquiri and it likes plenty of dilution. A floral honey worked best.

Kervin Unido

Mr & Mrs Fox, Hong Kong
Inspiration: "Reborn Padre Blanco is dedicated to Ernest Hemingway who loved to drink a classic Daiquiri from the El Floridita Bar in Cuba. Reborn is a term referring to any person or anything that has existed already, and this year Padre Blanco - my 'Legacy' drink from last year - is reborn with Bacardí Carta Blanca rum and guava to complement the spirit and to represent the fruit bats which Amalia Bacardi insisted were used as a symbol of good health, wealth and family unity. I used agave nectar as Hemingway was a diabetic, and lime balances the sweetness. Egg white and lager symbolize a celebration, refreshment and a new life."

Reborn Padre Blanco 4/5
Glass: Goblet
Garnish: Guava
Method: Place all ingredients except lager in shaker, shake with ice, discard the ice and dry shake. Add the lager then stir, serve and finish with a pinch of salt on top.
60 ml Bacardí Carta Blanca
45 ml Guava & agave nectar pre-mix
30 ml Freshly squeezed lime juice
10 ml Egg white
50 ml Lager beer
Pinch of salt
Simon says: My heart sunk when I saw the "guava & agave nectar pre-mix" - what a palaver. That said the result was a surprisingly good drink. For my guava juice I used the Rubicon stuff in a pink carlton (a lack of fresh Guava to hand) 30 ml guava and 15 ml agave. The result was very fruity, just a smidgeon on the sweet side of balanced but a splash more beer tamed the fruitiness and brought the drink together.

Norbert Schök

Four Seasons Gresham Palace - Kollázs, Budapest, Hungary
Inspiration: "Travelling is part of the history of the Bacardí family, part of the golden age of Cuban cocktails and it was my main motivation to start bartending. Another traveller, the coconut, is able to travel across seas and oceans to settle down in a new land. A traveller - El Viajero - not only moves from A to B, but learns and explores new things, meeting old and making new friends and widening his horizons."

El Viajero 5/5
Glass: Coupette
Garnish: Coconut dust on the side of the glass. Lime peel.
Method: THROW all ingredients with ice and strain into chilled glass.
45 ml Bacardí Carta Blanca
45 ml Coconut water
10 ml Pedro Ximenez sherry
5 ml Fresh lime juice
1.25 ml Sugar syrup (1:1)
1 Drop chocolate bitter
Simon says: Reading this recipe I was taken aback by the call for "1.25 ml Sugar syrup (1:1)" which to enter onto our cocktail database I'd have to represent as 1/24th of an oz, but then I'd have to halve that as we stipulate 2:1 rather than 1:1. Thing is, I liked this unusual coconut and raisiny sherry riff on the Daiquiri very much and can understand Norbert's exacting specifications in a desire for what he originally made to be perfectly replicated.

Yogesh Kumar (not competing in San Francisco)

Delhi Pavilion, ITC Sheraton, Delhi, India
Inspiration: "Amado means 'sweetheart;' the inspiration behind my drink is my own romantic love story which began with a sour note like lime, but finished with the sweet fragrance of my dream girl, like rose syrup. Of course, it had some bitter times too which seasoned our life and brought us closer, just like the Angostura in this drink. And Bacardí, which is the soul of my cocktail. If this drink soothes your palate, it's a cocktail; but if it soothes your soul, it's a LEGACY."

Amado 4/5
Glass: Coupe
Garnish: Bitters
Method: SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
60 ml Bacardí Carta Blanca
20 ml Freshly squeezed lime juice
15 ml Rose syrup
20 ml Egg white
1 dash Angostura Aromatic bitters
Simon says: A rose flavoured daiquiri - what's not to like? I followed the recipe using Monin rose syrup but the result was too sweet and floral. Then I tried 10ml which was a tad too sour. Bang in the middle hit the spot but then I started playing around with Turkish rose water and sugar syrup before I remembered this was somebody else's recipe. Cries out for a Turkish delight as a garnish.

Will Lynch

The Exchequer, Dublin, Ireland
Inspiration: "My inspiration is the famous Bacardí poster from the early 1940s, depicting a young elegant Rumba dancer in her rich red flamenco-style dress; this poster for me is a snap shot of a time in Cuba, a time of fun, passion with a hint of romance. My cocktail is not only a symbol of this time, but also a symbol of the Irish Bartending community spirit. Rumbera is a delicate and floral cocktail, perfected with the support of friends and family; inspired by the Bacardi family members with their passion for the Cuban lifestyle, music and community."

Rumbera 4/5
Glass: Champagne flute
Garnish: Rose water mist (50/50 Bacardí Carta Blanca to rose water)
Method: SHAKE all ingredients with ice fine strain into chilled glass.
50 ml Bacardí Carta Blanca
25 ml Freshly squeezed lemon juice
20 ml Pomegranate juice
15 ml Orgeat syrup
5 ml Egg white
Simon says: This is a crowd pleasing cocktail - fruity and just a tad on the sweet side of balanced with pomegranate and rich almond biscotti-like flavours dominating.

Bar Shira

Imperial Craft Cocktail Bar/ La Otra, Tel Aviv, Israel
Inspiration: "El Camello Loco draws its inspiration from the warming of relations between Cuba and the US. This led me to think about making a twist on the Cuba Libre; I took the idea of a long, fresh, built in the glass drink and delved further into the history of Bacardí. They once produced Hatuey, the most popular beer in Cuba, and delivered every case with a block of ice so it was always served cold; this brought ice and beer into the equation. I also found out that Don Facundo's wife's grandmother Clara was the financier of the original Bacardí operations, which made me think of the Spanish cocktail Clara. And what better modifier than Bacardí's sister brand, Martini, to create an UNTAMEABLE drink?"

El Camello Loco 4/5
Glass: Collins or pilsner
Garnish: Lemon zest twist
Method: POUR all ingredients into ice-filled glass and stir
45 ml Bacardí Carta Blanca
30 ml Martini Rosso
30 ml Freshly squeezed lime juice
10 ml Simple syrup (2:1)
90 ml Beer
Simon says: Somewhat reminiscent of a Michelada without the spice, this is a very refreshing and enjoyable beer influenced cocktail. Strangely, the beer makes the lime shine.

Livio Morena

Caffè Propaganda, Rome, Italy
Inspiration: "A tribute to all the special people in our life. A wish for those to come. The story of a journey and what stands behind it. The story of what stands by our side. A line to follow and a line to draw. A bottle, a boat, and my grandma's kitchen."

El Especialista 4.5/5
Glass: Coupe
Garnish: No garnish
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
60 ml Bacardí Carta Blanca
20 ml Fino sherry (Lustau Almacenista José Luis González Obregón preferred)
30 ml Freshly squeezed lime juice
3 spoon Caster sugar
2 dash Angostura Aromatic bitters
1 pinch Sea salt flakes
Simon says: I prefer 2:1 sugar syrup to caster sugar so I used 10ml in this recipe rather than the situlated "3 barspoons caster sugar". I love what the dry sherry adds to this Daiquiri but given the addition of salt perhaps manzanilla sherry would have been more appropriate than fino? Remembering this is a Legacy competition drink the "no garnish" seems a shame - poor drink is being send out to compete against the world undressed.

Masato Sakurai

Ginza Yaemaru, Tokyo, Japan
Inspiration: "Kawahori is a Japanese twist on the new standard cocktail, from its umami flavors to its insight into Japanese culture, which is hidden in the name; Kawahori means 'bat' in old forgotten Japanese."

Kawahori 4/5
Glass: Coupe
Garnish: Lemon zest twist
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
1 spoon Yukari rice seasoning
40 ml Bacardí Carta Blanca
10 ml Plum wine
2 spoon Grenadine syrup
10 ml Freshly squeezed lemon juice
Simon says: You'll find plum wine and Yukari powder (which tastes like salty sweet fruity black tea leaves and looks a little like black tea) at any specialist Japanese retailer (such as London's Japan Centre). I tried making this drink a few times, with homemade pomegranate syrup as well as commercially available grenadine. How generous your spoon of yukari also greatly affected the outcome. Some of the versions I made were great but I simply don't think it's fool proof enough, or the ingredients so easily available for this to be a true Legacy cocktail outside of Japan.

Eduards Trofimčuks

Olympic Casino, Jelgava, Latvia
Inspiration: "My aim was to prepare something as good and as simple as the Original Bacardí Daiquiri; to make a cocktail from simple ingredients that you can get at your local store. It has to be fresh, balanced, aromatic, unique and very easy to prepare. During my preparation I started to read more about the Bacardi history and I noticed the connection between Bacardi and Ernest Hemingway. His favorite cocktail was the Original Bacardí Daiquiri, so I used this as my starting point."

Hemingway Breakfast 5/5
Glass: Coupe
Garnish: Dried orange slice, pineapple leaves
Method: Aromatize the glass with absinthe. SHAKE other ingredients with ice and fine stain into absinthe rinsed glass.
3 spritzes Absinthe
50 ml Bacardí Carta Blanca
20 ml Freshly squeezed lime juice
10 ml Falernum syrup
1/2 spoon Orange marmalade
3 dash Angostura Aromatic bitters
Simon says: Basically a bitter orange and clove daiquiri - I found this recipe really sung when I added a splash of water for some extra dilution and half a barspoon of sugar - perhaps my "No Peel Orange Marmalade" from Wilkin and Sons in Essex was a dad on the sour side - or even my limes. Anyway, once balance adjusted this particular "Breakfast" was very tasty.

Ayman Zayour

Vivid lounge-bar, Beirut, Lebanon
Inspiration: "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."

La Palma 4/5
Glass: Coupe
Garnish: Lime zest twist
Method: THROW all ingredients with ice and strain into chilled glass.
60 ml Bacardí Carta Blanca
45 ml Prosecco
7.5 ml Freshly squeezed lime juice
10 ml Coconut syrup
2 dash Angostura Aromatic bitters
Simon says: 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.

Pablo 'Pasti' Mangialavori

Limantour, Mexico City, Mexico
Inspiration: "The Guest is born of the conversations I have had with the regular guests that visit my bar. Building a relationship with them allows me to learn what they like and introduce them to new flavour experiences that open the world of mixology to them. Soon they learn to appreciate different styles of drinks using sweet, sour, bitter, complex and robust ingredients, giving them the confidence to order what they like. The Guest is named for them, and inspired by them. It takes the flavours preferred by my most regular guests and interprets these using my personality as a bartender."

The Guest 4/5
Glass: Nick and nora
Garnish: Amarena Fabbri Cherries
Method: STIR all ingredients with ice and strain into chilled glass.
50 ml Bacardí Carta Blanca
15 ml Ratafia Di Andorno, Rapa Giovanni (Liquore di ciliegie Bere)
7.5 ml Mozart Dark Chocolate liqueur
2 dash Angostura Aromatic bitters
Simon says: Vaguely reminiscent of a boozy Black Forest gateau.

Anya Montague

Mr. Porter, Amsterdam, Netherlands
Inspiration: "In the last 3 years I have lived and tended bar in 8 different countries. My first port of call when the wheels touch the runway is to head straight to a bar - our place to meet old friends and make new ones - and even on the most distant islands you can always find a bottle of Bacardí on the back bar. My drink is an ode to all the extended family of bartenders and guests that have been my companions on this journey. Each ingredient in Companion is inspired by the story of fellow writer and traveler Ernest Hemmingway; his love for Bacardí rivaled his love for words and women. During his life he lived in France (pear and vermouth), Spain (lemon), Africa (black pepper and honey) and Cuba (Bacardí) with a different wife in each place. They were his travel companions, his drinking partners and his inspiration for writing. With a Companion, you'll never drink alone."

Glass: Port glass or nick and nora
Garnish: Mint leaf
Method: MUDDLE peppercorns in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
1 pinch Cracked black pepper
50 ml Bacardí Carta Blanca
10 ml Noilly Prat dry vermouth
2 spoon Pear puree
15 ml Honey
20 ml Fresh lemon juice
Simon says: Rum and pear with honey balancing lemon sourness. Vermouth adds complexity and plays an important role.

James Crinson

LaLaLand Lounge Bar, Wanaka, New Zealand
Inspiration: "I moved to Wanaka to find my place in the world, my passion and direction. Just as Don Facundo found his calling refining the rum making process, I've found mine in hospitality making cocktails. Te Anaka is my Legacy cocktail and my interpretation of the place I now call home, Wanaka, inspired by both the produce around me and by the flavour profile of Bacardí Carta Blanca. Te Anaka is my way of sharing this beautiful place, my home, with the world and showing people everywhere that they too can create paradise and enjoy Wanaka."

Te Anaka 5/5
Glass: Coupe
Garnish: Sea salt and lemon spritz, with a dehydrated lemon wheel
Method: SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into chilled glass.
45 ml Bacardí Carta Blanca
30 ml Honey water (1:1)
15 ml Fino sherry
15 ml Freshly squeezed lemon juice
15 ml Egg white
Simon says: Reminiscent of a Honeysuckle Daiquiri with salty sherry notes. The rum, fino sherry, honey and lemon juice combine brilliantly, smoothed and made frothy with egg white.

Moe Aliaff

Freelance, Oslo, Norway
Inspiration: "The Carousel cocktail is a reinterpretation of a childhood visit to the carnival, a happy time in any child's life! This particular visit was in a time of distress and it signified the beginning of something new, a second chance."

Carousel 4.5/5
Glass: Nick and nora
Garnish: Chocolate powder or melted dark chocolate rim
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
50 ml Bacardí Carta Oro
30 ml Dulce de leche (approx. 5 spoons)
10 ml Pedro Ximénez sherry
5 ml Banana liqueur
30 ml Freshly squeezed lemon juice
Pinch of salt
Simon says: We boiled a can of condensed milk for three hours to make the dulce de leche (a labour of love for someone like me who's lactose intolerant) but the sweetened caramelised milk flavour is the heart of this unusual cocktail. Rum fortifies with banana, PX sherry and lemon all adding important elements.

Ohn Richelieu Cruz

Café Enye, Quezon City, Philippines
Inspiration: "This drink was actually inspired by the man himself who founded Bacardí: Don Facundo Bacardi Masso. As I researched into him, a very clear picture of him formed in my mind. He is the epitome of the ultimate sales man; one that has passion, confidence, motivation and who values family.
I dedicate this cocktail to my father Roberto Cruz who reminds me so much of Don Facundo; it also honours all bartenders who possess the same qualities as Don Facundo. El Tindero is best served as an after dinner drink."

El Tindero 4/5
Glass: Old fashioned
Garnish: No garnish
Method: POUR beer into chilled glass and set aside. SHAKE other ingredients with ice and fine strain into beer charged glass. Finally add ice to glass.
30 ml Pale pilsen beer
50 ml Bacardí Carta Oro
30 ml Coconut water
10 ml Moscuvado syrup
1 spoon Apple cider vinegar
4 dash Angostura aromatic bitters
Simon says: Strangely reminiscent of a 'lager shandy' with coconut notes very subdued. It's a very tasty lager shandy though.

Paweł Rodaszyński

El Koktel, Warsaw, Poland
Inspiration: "Don Facundo did not know that the beginning of his work would become a legacy. The light, universal taste of Bacardí rum is known all over the world. We each stand every day before the same opportunity as Facundo - a chance to build our own legacy. In order to achieve it, you need flavours which can inspire. Bacardí Carta Oro, with its vanilla notes, is a perfect match for apricot, lemongrass, lime and all spice. Create your own legacy!"

Genesis 4.5/5
Glass: Whisky glass
Garnish: Piece of lemongrass
Method: SHAKE all ingredients with ice and strain into ice filled glass (preferably over a chunk of block ice).
40 ml Bacardí Carta Oro
10 ml Apricot brandy
10 ml All spice & lemon grass syrup
20 ml Freshly squeezed lime juice
Simon says: A spiced apricot daiquiri. Lemon grass is the stand-out ingredient that makes this cocktail interesting.

Alexander Kalachev

15 Bar + Kitchen, Moscow, Russia
Inspiration: "The El Magico cocktail is dedicated to the Bacardi family during its time in Cuba, where in the early 20th century magic and the occult were very popular. Here, Don Facundo Bacardi become a pioneer of the rum industry; he began to make a softer rum, using a charcoal filter, which at the time people thought must have been Facundo's own magic."

El Magico 4/5
Glass: Rocks glass
Garnish: Basil leaf
Method: SHAKE all ingredients with ice and strain into ice-filled glass.
50 ml Bacardí Carta Blanca
25 ml Honey basil syrup (1:1)
25 ml Freshly squeezed lime juice
35 ml Soy milk
Simon says: Being a lazy ass I didn't make the honey and basil syrup, instead I substituted 7ml Monin basil syrup, 7ml honey syrup and 10ml water. The resulting drink is most unusual and makes me want to experiment with soy milk more. Basil is the lead flavour - giving the finished drink an almost minty freshness. Rum notes are extremely subdued.

Bannie Kang

Anti:dote, Singapore, Singapore
Inspiration: "My summer: the feeling of my childhood in a drink.
My paradise: sweet memories and the moments of happiness when we spent time together with family and friends.
My hwa-chae: a legacy cocktail to bring people together using simple ingredients found around the world."

Hwachae 4.5/5
Glass: Coupe
Garnish: Dehydrated pineapple chip
Method: Place the Bacardí Carta Blanca, watermelon, and pineapple in a shaker and hand blend for 5-10 seconds. Add remaining ingredients, shake and double strain, then top with beer.
60 ml Bacardí Carta Blanca
15 ml Maple syrup
40 g Watermelon
30 g Pineapple
7.5 ml Freshly squeezed lemon juice
45 ml Beer
Simon says: Who'd have thought watermelon, pineapple, beer (I used pilsner), rum, maple syrup and lemon woud work so well together? Unusual and refreshing.

Nicholas Crouse

Lucky Shaker, Durban, South Africa
Inspiration: "My drink was inspired by my life philosophy: a good life needs balance. The same goes for a good drink. Each ingredient in my drink represents a different aspect of life. The foundation of it all is passion, which is represented by Bacardí rum; pineapple is the symbol of hospitality. Hard times are represented by grapefruit and Campari, which give depth and allow you to enjoy the sweetness of honey, the victories in life. The sage is added to remind us that we must stay grounded and down to earth - that is my simple truth."

Simple Truth 4.5/5
Glass: Nick and nora
Garnish: Dehydrated grapefruit slice and sage leaf
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
60 ml Bacardí Carta Blanca
22.5 ml Fresh pineapple juice
15 ml Honey syrup
15 ml Fresh grapefruit juice
10 ml Campari
3‐4 fresh Sage leaves
Simon says: Rum laced honeyed pineapple and grapefruit with a bitter hint of Campari and herbal sage notes.

Angel Arruñada

Sol Y Mar Café, Fuengirola, Spain
Inspiration: "For my Legacy cocktail, I was inspired by two classic cocktails: the Mai Tai and the Dark and Stormy. My drink honours the first generation of the family Bacardí: Don Facundo Bacardí Massó and sons (Emilio, Facundo and Jose). The roots of the untamable spirit."

El Murciélago 4/5
Glass: Collins
Garnish: Lime wedge & edible orchid
Method: SHAKE first three ingredients with ice and strain into ice-filled glass. TOP with ginger beer and crushed ice. FLOAT golden rum.
60 ml Bacardí Carta Blanca
10 ml Orgeat syrup
15 ml Freshly squeezed lime juice
50 ml Ginger beer
10 ml Bacardí Carta Negra
Simon says: Rum laced ginger, almond and lime. Tasty but not special.

Oskar Johansson

Corner Club, Stockholm, Sweden
Inspiration: "The Milk shops in the early 1900s were the sellers of spirits during the Swedish prohibition era. The first milk shop ever opened in Stockholm was at the very same spot my bar, Corner Club, is located today. The order "a box of browned butter" was the code name for one wanting to buy booze. The bottles were concealed in butter in small wooden boxes and carried to your home in the open without any questions from the police. I wanted to find something truly Nordic that could not only reflect my geographical region, but also the bar I work at. Björn Frantzén is world famous for his food & one of his signature ingredients is browned butter."

The Milkman 4.5/5
Glass: Coupe
Garnish: Nutmeg
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
45 ml Bacardí Carta Blanca
25 ml Pineapple & browned butter syrup
15 ml Freshly squeezed lime juice
10 ml Fresh pineapple juice
Simon says: Tastes great but I'm not sure how many people are going to make "pineapple & browned butter syrup".

Christof Reichert

Dom "Grill Kitchen Bar" Karlsruhe, Switzerland
Inspiration: "The history of Bacardí, simplicity and my guests were what inspired me to create Welcome Home. The Bacardi family survived a fire, prohibition, earthquakes and exile, and yet the brand is growing every year. The brand began in Cuba, and recent changes open the door to a 'welcome home.' The historical 'El Coco' is represented as coconut syrup; a hint of beetroot juice adds a little peatiness. Don Facundo Bacardi began with a simple shop; I have created a simple drink for my guests, which they could also make at home."

Welcome Home 3.5/5
Glass: Coupe
Garnish: Cinnamon rim
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
60 ml Bacardí Carta Blanca
7.5 ml Beetroot juice
10 ml Freshly squeezed lime juice
15 ml Sugar syrup
1 spoon Coconut syrup
Simon says: A beetroot daiquiri with a hint of toasted coconut. Sorry, not my idea of a homecoming.

Mitchell Kai Lum

Vertigo & Vertigo Too, Bangkok, Thailand
Inspiration: "As a traveling bartender, I would like to pay homage to my roots in Honolulu, Hawaii. To do so, I am recognising my status with the name: The Haole (Hawaiian for foreigner). I have used aspects of Hawaii and its culture to define the characteristics of this cocktail. I wanted to play with my nostalgia for fresh pineapples as a kid, combined with the passion I have developed as an adult."

The Haole 4.5/5
Glass: Highball
Garnish: Pineapple wheel
Method: SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with ginger ale, stir and serve.
45 ml Bacardí Carta Blanca
10 ml Martini Bianco vermouth
15 ml Homemade pineapple syrup
20 ml Freshly squeezed lemon juice
90 ml Ginger ale
Simon says: Simple but very tasty and refreshing. To make a properly mainstream Legacy cocktail I'd probably swap the "homemade pineapple syrup" for sugar syrup and pressed pineapple juice.

Laura Marnich

Zuma Dubai, Dubai, UAE
Inspiration: "Patriota cocktail embraces history, lifestyle, family heritage, flavours and traditions: A nicely sweet Cafecito Cubano - a much loved Cuban beverage - is mixed with Bacardí Carta Blanca, smoothed with hint of chocolate cream liqueur and combined with fresh bites of mint from Fernet Branca Menta. The mint plays a representative role in this drink; it aims to recall the importance of the Mojito cocktail. The Patriota cocktail was born from a combination of flavours that are characteristic on the Island of Cuba and is a tribute to Emilio Bacardi Moreau, son of Don Facundo Bacardi Masso, the founder of the Bacardi rum distillery in 1862: rum baron by day, freedom fighter by night."

Patriota 4.5/5
Glass: Coupe
Garnish: Mint sprig
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
45 ml Bacardí Carta Blanca
10 ml Fernet Branca Menta
10 ml Mozart Gold chocolate cream
25 ml Espresso coffee
2 spoon Caster sugar
Simon says: A minty mocha coffee rum espresso. Tasty.

Iain Griffiths

Dandelyan, London, UK
Inspiration: "The Carta Switchel is based on a 17th Century recipe known as a Switchel, that was first developed by the sugarcane field workers of the Caribbean and gave birth to what the world now knows as the Rum Swizzle; the key difference being the recipe specifically called for vinegar. Bacardí Carta Blanca & Carta Oro are used to create a more balanced and well rounded flavour, a technique that has been used in rum cocktails since the 1950s Tiki era."

Carta Switchel 5+/5
Glass: Highball
Garnish: Mint sprig and grapefruit twist
Method: Build all ingredients and churn over crushed ice
25 ml Bacardí Carta Blanca
25 ml Bacardí Carta Oro
25 ml Fresh grapefruit juice
12.5 ml Sugar syrup
4 dash Fernet Branca
4 dash Cider vinegar
Simon says: Complex and very refreshing. Unlike many of the other drinks in this year's Legacy, rum is the predominant flavour but is brilliantly accentuated with grapefruit, fernet and vinegar.

Chia-An (Gn) Chan

Angel's Share, New York City, USA
Inspiration: "I was born into an absolutely alcohol-free family and being a bartender was never my career choice. Yet, life is always full of surprises. Here I stand as a bartender, and I recall that it was the Piña Colada that first introduced me to this sophisticated mixology world.
Venceremos is a unique twist on the Original Bacardí Piña Colada, with the added ingredients of two common Asian food pairings: cucumber and sesame oil. It represents both me and my history; where I am from and where my bartending career began."

Venceremos 4.5/5
Glass: Hurricane or rocks
Garnish: Pineapple leaves
Method: SHAKE all ingredients with ice and strain into ice-filled glass.
45 ml Bacardí Carta Blanca
15 ml Coconut liqueur
25 ml Pineapple juice
15 ml Cucumber juice
5 ml Freshly squeezed lime juice
1 dash Sesame oil
Simon says: Coconut, pineapple juice, cucumber and sesame oil combined with light rum make for a most interesting drink.

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