Bacardi Legacy Australia 2014

Australia has long been respected for the talents of its nation's bartenders and thanks to Bacardi Legacy, launched there for the first time in the competition's five year history, Australia will now be sending one of its very best to compete in the global Bacardi Legacy Cocktail Competition final, scheduled for 8th May 2014.

Bacardi's Legacy stands out from other cocktail competitions as it rewards those who create simple but great tasting drinks that can be easily replicated by both bartenders and consumers around the world. True 'Legacy' cocktails rather than one-off complex competition drinks.

Finalists were drawn from each of Australia's five states for a head-to-head in Sydney on Tuesday 4th March. I was lucky enough to be on the judging panel so sampled all five cocktails. They were all good, as were the performances under great pressure with hundreds of onlookers, but Fred Siggins from the Black Pearl Bar in Victoria shone out as the unanimous victor. His drink, The Empire of Dreams, was inspired by the art of storytelling and is a refreshing blend of fresh ingredients and BACARDÍ Rum, shaken over fair trade coffee beans.

Fred's performance on stage was accompanied by a video which details his marketing of The Empire of Dreams and his journey to victory. You can see his video and recipe, plus that of the other four competitors over the following pages in the order they competed.

Fred Siggins - The Winning Drink

Black Pearl, Melbourne, Victoria

The Empire of Dreams
Glass: Sour
Garnish: Twist of lime peel
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
50ml BACARDÍ Superior rum
30ml Fresh pineapple juice
10ml Apricot Brandy (Joseph Catron used)
10ml Freshly squeezed lime juice
5ml Orgeat Syrup (Crawley's used)
15 Espresso beans

David Nguyen-Luu

Rockpool Bar & Grill, Perth, Western, Australia

The Cut Stick
Glass: Coupette
Garnish: Lime zest twist
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
45ml Bacardi Superior rum
15ml Palo Cortado Sherry
15ml Orgeat syrup
10ml Freshly squeezed lime juice
3 dashes Dale DeGroff Pimento Bitters

James Irvine

Hinky Dinks, Sydney, New South Wales

The Old Man & The Daiquiri
Glass: Wine glass
Garnish: Maraschino cherry
Method: SHAKE first four ingredients with ice and fine strain into ice-filled glass. TOP with prosecco.
45ml Bacardi Superior rum
20ml Freshly squeezed lime juice
10ml Pomegranate syrup
10ml Maraschino liqueur
Top up with Prosecco

Marcus Nunes

Papa Jack's, Fortitude Valley, Queensland

Tradición
Glass: Coupette
Garnish: Dry jasmine
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
1cm cube Ripe pineapple
45ml Bacardi Superiore white rum
15ml Noilly Prat
10ml St Germain
5ml PX vinagre
His own parents made wine in Portugal and Marcus set out to make a cocktail which "reflects their legacy by creating a drink that tasted like a rich vintage white port."

Niall Maurici

IXL Long Bar, Hobart, Australia

The Simple Word
Glass: Goblet
Garnish: Apple fan
Method: STIR all ingredients with ice and strain into ice-filled glass.
45ml Bacardi Superior rum
30ml Organic apple cider
15ml Pressed apple juice
15ml Simple syrup
Juice of 2 lime wedges
7-10 Sage leaves