History was in the making once again after the Los Angeles regional BACARDÍ Legacy Cocktail Competition where San Francisco’s Andrew Meltzer, Jessica Sanders of Austin, TX, and Chicago based bartender, Kalani Ben, were awarded a spot in the national finals.

Sanders, Ben and Meltzer will join regional winners from the Portland Wild Card and New York competitions at the U.S. finals in Miami, Florida, next February. The Legacy Cocktail Showcase challenges bartenders to inspire the next generation of classic rum cocktails using BACARDĺ Superior and BACARDĺ Gold rums; drinks that will become as revered as the BACARDÍ Daiquirí and the BACARDÍ Mojito. Jessica Sander‘s “La Grandiflora,” Kalani Ben‘s “Family Ties” and Andrew Meltzer’s “Cuban Cobbler” were deemed cocktails with Legacy potential for their balance, flavor, quality of ingredients and aesthetic appeal by a panel of judges with strong ties to the craft cocktail community. Here are their recipes.

Winning Cocktail Recipes:

La Grandiflora

Jessica Sanders of Austin, TX

Ingredients:

• 1 1/2 parts of BACARDÍ Superior
• 3/4 part of The Perfect Purée Sweet Hibiscus blend
• 1/2 part Miele Amaro (Bitter Honey) Syrup
• 1/2 part Martini Gran Lusso Vermouth
• 1/2 part Fresh Lime Juice
• 3 drops of Almond Extract

Method:

1. Ingredients are combined in a cocktail tin with ice and shaken until chilled and properly diluted
2. The cocktail is fine strained into chilled cocktail coupes and then garnished with a thin lime wheel that has been pierced with a dried hibiscus flower and a sprig of fresh tarragon

Family Ties

Kalani Ben from Chicago, IL

Ingredients:

• 1 1/2 parts of BACARDÍ Gold
• 1 part Fresh Squeezed Lime Juice
• 3/4 part Clove Syrup
• 1/2 part Luxardo Amaro Abano

Method:

1. Using a hand juicer/press, squeeze 1 part of lime juice and add it to your shaker along with one half of the already juiced lime shell.
2. Then add all other ingredients to your shaker.
3. Add ice, shake vigorously, and double strain into your coupe.

Cuban Cobbler

Andrew Meltzer of San Francisco, CA

Ingredients:

• 1 1/2 parts BACARDÍ Gold
• 3/4 part Palo Cortado Shery
• 1/2 part Pear Williams Liqueur
• 1/2 part Fresh Lemon Juice
• 1/4 part Honey Simple

Method:

1. In a mixing glass or tin, combine BACARDÍ Gold rum, sherry, pear liqueur, lemon juice and honey syrup
2. Add ice, shake, and strain over fresh ice into a chilled collins glass or large tumbler
3. Insert a straw
4. Garnish with a thin slice of pear on the inside of the glass and top with seasonal berries and mint sprigs