BACARDÍ Legacy Reaches Final Stages in Australia

The national finals of BACARDÍ Legacy 2016 will commence on Monday night, seeing Andrew Bennett, Igor Pachi and Peter Hollands go head to head as they compete not only for the Australian title, but also for the chance to take part in the global finals in San Francisco.

Over the last five months, with $2,500 in their back pockets and a case of stock, the promising three have been spreading their marketing campaigns far and wide in a bid to prove that they have what it takes to create the next Legacy cocktail, alongside classics such as the original BACARDÍ Daiquiri and Mojito.

Bennett has been promoting his cocktail The Seventh Art through partnerships with Cobs Popcorn, Village Cinemas & Event Cinemas, food festivals with celebrity chefs, TV appearances and even masterclass with the stars of Neighbours & The Living Room.

Pachi has crossed waters to engage wider audiences with El Pasaporte - his Legacy cocktail. From cruise ships to trade shows, masterclasses and press coverage. Pachi also launched an Instagram competition to promote the cocktail, in which entrants could win a $1,000 voucher to go traveling with.

As for Hollands, he has spent the last five months getting over 50 bars to stock his cocktail The Treaty of Paris, including in Malt Trader’s Classic Pre-Batched Cocktails.

Now, finalists prepare for what could be the last time they will ever present their marketing presentations again, before BACARDÍ Legacy judges on Tuesday. Then, on Monday night, at an intimate Gran Familia event at the Cell Block Theatre in Sydney’s Darlinghurst, finalists will present their cocktails and await to hear who will be selected to go through to the BACARDÍ Legacy global finals in April. Judges will be giving points for the name of finalists’ cocktails and campaigns; the inspiration behind each; the longevity and replicability of the cocktail; as well as the aroma, taste, presentation, originality and finalists’ overall performance.

Their Legacies

The Treaty of Paris

50ml BACARDÍ Carta Blanca

20ml Sauternes

15ml Lime

10ml White cacao

10ml Egg whites

2 Barspoons of Caster Sugar

3 Drops of Peychaud’s Bitters

Method: Whisk caster sugar and egg whites together to create an almost meringue consistency. Add all other ingredients and shake with ice. Double-strain into a chilled flute and garnish with three Peychaud’s Bitters hearts.

The Seventh Art

50ml BACARDÍ Carta Blanca

10ml Yellow Chartreuse

20ml Fresh lemon juice

15ml Sugar syrup

Handful of popcorn

Pinch of salt

Method: Muddle popcorn in Boston shaker and combine all liquids with ice before shaking hard for ten seconds. Double-strain into a chilled glass and garnish with a small ramekin of popcorn beside.

El Pasaporte

60ml BACARDÍ Carta Oro

30ml Fresh passion fruit

30ml Fresh lime juice

20ml Sugar syrup

15ml Maraschino Liqueur

Fresh cherry

Method: Combine all ingredients into a shaker with ice and shake hard. Fine strain into a chilled coupette and garnish with a fresh cherry on the rim.

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