BATTLE OF THE BARTENDERS

Partnering with Bacardi, our bartenders took to the stage to compete in a nationwide mixology showdown. With creativity, craftsmanship & theatrical flair at the heart of every serve, these winning cocktails impressed the judges & secured their place on our exclusive Rum Month menu. Experience the champions, for one month only.

A WORD FROM OUR WINNERS

LOUISE COFFEY - ALCHEMIST GLASGOW | CRUNCH TIME

"What inspired me to create this drink was actually the bacardi fruit bat logo.

The fruit bat became a part of bacardis famous branding after, the founders wife Dona Amalia found a colony of fruit bats living in the rafters of the first Bacardi distillery in 1862. In Cuban and Spanish cultures, the fruit bat symbolises good health, good fortune and family unity. They’re also known as “Flying Foxes” which I think is extremely fierce. When I think of family unity I think of sharing a meal with family or sharing a packet of crisps at the local with my pals over a couple pints, so it’s a heavily inspired by that concept. 

I also knew I wanted to incorporate Bacardi coconut in to the drink after learning about “El coco”.  The owners son planted a coconut palm tree at the very front of the distillery thag they affectionately refer to as El coco. There’s a saying at Bacardi that as long as El coco is standing, the Bacardi company will survive in Cuba. El coco has survived countless earthquakes, hurricanes and even a distillery fire which I thought was very rock and roll. 

Also to be honest I think I was hungry when I came up with the idea and I really wanted crisps behind the bar!

I’d describe the drink as a charcuterie board in a glass, you have your crisp flavours from the rum infusion, you have pear, coconut , chilli. All things commonly found on a charcuterie board. Traditional Cuban food is a fusion of Caribbean, African and Spanish influences, it’s more earthy, savoury and bright which I wanted this drink to reflect. 

The key ingredient in this drink is the rum itself, I infused Bacardi Blanca with cheese and onion crisps along with Thai sweet chilli for a small kick, left it for 6 hours and then double strained it through a coffee filter. It adds a surprisingly savoury element to the drink."

HANNAH BENTHAM - BAR OPERATIONS | BUZZ BOMB

• Why you created the cocktail or the story behind it.

  It's a well known and loved combination of flavours for a tropical rum cocktails, with a not so indiscrete nod to the beloved Buzz Ball, the drink of this summer! (Not sure how much we should push this on socials haha)

• How you'd describe it to someone ordering it for the first time.

  A fun, tropical drink with a hint of Disco! 

• The key ingredients that make it special.

  Touch of Bacardi spiced Caribbean to elevate the tropical flavours combines with Mouse Kingdom Blue, a fully sustainable product made from discarded fruit from Manchester's bars to tie in the citrus elements of the drink.  

• Any unique techniques or elements that bring it to life.

  A silky cloud of melon flavoured air sits on top of the drink which allows to us to add another layer of flavour whilst complimenting the fun, lightness of the drink. There's the addition of a LED ice cube which transforms the drink into a disco ball!