My Legacy

The Bacardi Legacy Cocktail Competition has come round again… this time as a self confessed Bacardi convert, I have entered a cocktail to be considered, tried, tested marketed and scrutinised as a new classic cocktail.

The competition is a year long program to develop the ‘three most promising’ cocktails into marketable machines that will hopefully become the new ‘must serve’ cocktail to sit alongside such dynastic favourites as the Daiquiri, the Cuba Libre and the Mojito…

The current finalists or ‘three most promising’ are Ago Perrone with his Mulata Daisy, Sam Dean with his Amalie and Marcis Dzelzainis with his Amandine; these cocktails are three from two hundred and fifty and have been showcased all over the world by their respective creators. Ago, Sam and Marcis have also been to Miami, Puerto Rico, New York and New Orleans as part of the ‘three most promising’ team, which with some hard work maybe I can visit this year.

My Bacardi Legacy cocktail is named El Coco, in rememberance of the palm tree that grew outside Bacardi HQ in Cuba as symbol of their heritage on the island.

EL COCO

60ml Bacardi Superior
25ml Pago Banana Nectar
10ml Caramel Syrup
Bsp Passion Fruit Puree
Dash Angostura Orange Bitters

Served in Fluted Cocktail glass
No Garnish

Add all ingredients to Parisian style Shaker with double frozen ice blocks and shake for around 15-20 seconds.
Double strain (UK) or strain into chilled glass. No garnish neccesary.

Great Scott!

I was recently reacquainted with an old friend… a friend who I haven’t spoken to for around three years, maybe more! In catching up, I found out she has had a baby girl by the name of Georgia, who is the cutest little thing you have ever seen! In my creative wisdom, and as I do with most presidented events in my life, I looked to create something for mother and daughter to show that I care… and if its true that “its the thought that counts” then my gifts are rich in expense.

I have created this little pairing for them, you know who you are…

Great Scott

40ml Johnnie Walker Green Label
15ml Kahlua Liqueur
Bsp Passion Fruit Puree
Bsp Mango Puree
35ml Pressed Apple Juice
10ml Starbuck’s Caramel Syrup

Served in Hi Ball glass
Garnished with Slice of Caramelised Mango

accompanied by

Georgia Crumble

50ml Pressed Rhubarb Juice
Dash Madagscan Vanilla Extract
2 Bsp(s) Cow & Gate Apple Pie Baby Food
Bsp Sweet Cinnamon Syrup
25ml Ambrosia Devon Custard

Served in Plastic Beaker (with straw)
Garnished with Vanilla poached Rhubarb Stick & Grated Nutmeg

The Morning After…

I have entered the 42 Below Cocktail World Cup every year so far, and never so much as got a call back… this year I was not going to take no for an answer! I trialed, tested, scrutinised and deliberated over my drink for weeks, finally settling on an adaptation of an old ‘Obsidian’ favourite, The Morning After Martini. Created by my best bud, mentor and phone a friend, Jamie Stephenson the ‘Morning after’ was a simple twist on the Kangaroo with Cointreau and Maraschino with Pink Grapefruit zests; a recreation of sweet and dry citrus fruits found in Marmalade. My adaptation took this idealogy and simply expanded with a touch of 42 Below bravado!

I started with the idea of a morning routine I used to use after a heavy night (usually in Mojo) on the beer… I would make myself

The Morning After Martini

42ml Buttered Toast infused 42 Below
5ml 42 Below Manuka Honey
5ml 42 Below Passion Fruit
10ml Cointreau
10ml Teisierre Pamplemousse
10ml Pink Grapefruit Dolin Chambery
3 drops Homemade Bergamot Bitters

Stirred in a teapot and served in an Mini Marie Antoinette glass.

Garnished with a Lemon Zest and the undeniable smell of hot toast!

Served with Berocca, Glaceau ‘Citrus’ Vitamin Water and 2 Advil…