The Bacardi Legacy competition is now into its third year in Singapore. Legacy’s focus has always been to find a rum-based cocktail that stands the test of time- and that’s quite the feat at a time where we have an embarrassment of mixology riches. After an intense competition, six individuals have emerged to compete for the laurels in Singapore.
The sextet have each created a legacy cocktail, and have been hard at work promoting them through collaboration with local musicians (we’ll be linking the videos below). At the end of the month, their efforts will come to a head as they compete in the Singapore Finals at Clarke Quay. The Singapore champion will then go on to represent our island nation at the Global Finals in Berlin in May- and hopefully bring back the crown.
We tried all six drinks and here are our impressions:
Rising Wind by Brendon Khoo of Crackerjack
Made with Bacardi 8, lemon juice, pineapple juice, balsamic syrup and basil.
Is this the love child of Italy and Cuba? The tropical pineapple and rum with the Mediterranean basil and balsamic- two classic combinations…combined. Though we’ve not actually had the two pairs in one drink prior to this, it’s hard to go wrong with the classics. Consider this to be proof.
The pineapple comes out strongly at the beginning in this case, with the basil and tart balsamic slowly emerging over time. The choice of crushed ice, in the style of a classic julep, is an interesting one. With the added dilution and chilling effect, this makes for a good sipper. Perfectly appropriate for our balmy climes.
As for the origin of the name; Brendon is a fan of acclaimed filmmaker Hayao Miyazaki of “Spirited Away” fame. Miyazaki also made “The Wind Rises”, a tale of persistence in the face of overwhelming challenges , overcoming disaster and tribulation to ascend to the heavens. If you’d like to watch Brendon share more about his drink, click here.
Vida Rica by Jonathan Lee of The Tippling Club
Made with Bacardi 8, lemon juice, caramel syrup, egg yolks and orange blossom water.
A sweet attack at first, a combination of cream, sugar and vanilla, which gives way to the mellower malty flavour from the burnt honey. Citrus notes from the orange blossom water gives it a touch of brightness- akin to seville orange marmalade.
According to Jonathan, Vida Rica is a tribute to Cuban culture; the joy of family, song, and dance. We can see what he means; the sweet orange and honey exude a warmth that reminds one of a hearty family breakfast. If you described this as the weekend brunch of drinks, you’d be right; it evokes memories of a lazy Sunday morning spent nibbling on marmalade toast and sipping milk with honey.
Simple, earnest flavours to make one wistful for the joys of home. Very poignant.
You can check out Jon’s video here.
Yellow Ribbon by “Uno” Wonho Jang of Orgo Bar & Restaurant
Made with Bacardi Carta Blanca, St. Germain Elderflower Liqueur, fresh lime juice, lemon and ginger honey, basil and a dash of saline.
Uno was the only bartender to use the Carta Blanca, which is an interesting choice. A drink with white rum is usually designed to be lighter in flavour- and this turned out to be the case. A powerful blast of citrus and basil, followed by the grassy notes of the Carta Blanca and then a bittersweet honey and elderflower flavour. Only the barest hint of spice at the end. A refreshing drink that perks up the palate and soothes the throat.
Uno was inspired by the symbolism behind the Yellow Ribbon. We know the yellow ribbon best as a movement to give former convicts a new lease on life. In Uno’s native Korea, people even attach a yellow ribbon to their shirts to show that a small movement can have big impacts. Here, Uno created the drink to symbolise the strength to overcome obstacles and create miracles. See his video here.
Avante by Syafiq Rahim of 28 Hongkong Street
Made with Bacardi 8, DOM Benedictine, lime juice, homemade ginger honey syrup, mint leaves and Martini prosecco.
We immediately get a lovely spiciness from the ginger and slightly herbal flavours that come from the Benedictine. The fiery flavours are balanced with the lime juice’s tartness and the wood and raisins from the rum itself. Overall, it’s a nice compromise between refreshing and spicy- and one we can see having a wide appeal. We’re impressed that Syafiq managed to meld eastern and western ingredients in a nuanced, balanced fashion.
“Avante” means to move forward, to overcome, and was inspired by Syafiq’s wife. There is some poetry here, since his wedding and the Bacardi Legacy semis were held back to back; guess he really did overcome great odds to make it to the top six! You can check out Syafiq’s video here.
Regalo by Cedric Mendoza of Manhattan
Made with Bacardi 8, lemon juice, earl grey syrup, black walnut bitters and lager
A nice vanilla hit on the front, then some citrus and bitterness emerge from the walnuts and lager to gently ground the cocktail. The beer gives the whole drink a lift with a dry finish and hoppy effervescence. Overall, the Regalo is a complex drink that has a balanced texture and flavour profile that make it drinkable all night long. Perhaps this should come as no surprise; Cedric was inspired to create Regalo by the experiences of his youth, when he and his friends enjoyed shots of rum with iced tea, beers and peanuts on the side. We can imagine doing the same with this drink.
An interesting factoid: “Regalo” is Spanish for gifts, and in a happy coincidence, he always received Bacardi bottles as gifts for special occasions. While we’re not getting festive anytime soon, we’re still properly grateful for this regalo he gave us. Check out Cedric’s video here.
Marshall by Davide Boncimino of The Other Room
Made with Bacardi 8, oloroso sherry, St Germain Elderflower Liqueur, lemon juice, agave nectar and black peppercorns
Maybe this is the ultimate expression of all that a sour should be; it is certainly the best sour we’ve ever had, at least. The Marshall melds the rum and citrus together in such a way as to allow the exquisite flavours of the Bacardi 8 to emerge at the forefront. We savoured all the beautiful vanilla, spices, nuts and sultanas from the rum- all accentuated by the citrus. If that was all there was to the Marshall, it would already be a good drink.
If there’s something that makes it truly exceptional, however, it’s the use of the oloroso sherry, St Germain and agave nectar. They all added sweetness- but not just a bland, sugary flavour. Instead, the plum notes from the sherry and the honeyed notes of the agave and elderflower add depth and vibrancy to this drink.
The Marshall is so good that we’ll be glad to order it again. And again. And again.
Unlike the other five drinks, this drink was actually created (and named for) a regular customer, Chris Marshall. Marshall is a widely travelled bar influencer who both learns and shares knowledge with bartenders. This cocktail was created to be easy to replicate, so that he can enjoy it in any bar he visits- an option we shall certainly be exercising often ourselves.
You can see Davide’s video here.
Summing it all up
Wow. Six drinks and not a bad one among them. We ran the gamut from light and refreshing to deep and sensual. All of them would be worthy of regular spots on any bar menu, but alas, only one will emerge the champion at the Singapore finals held at Clarke Quay on 28 March 2017.
The competition will be open to the public for the first time ever- so be sure to head down at the end of the month and lend your support!
