Share on Facebook Share on Twitter Share on Pinterest Bacardi, one of the most recognizable rum brands in the world, is once again on the lookout for the next classic cocktail through the 8th Bacardi Legacy Cocktail Competition, one of the most prestigious bartender challenges in the world. The Bacardi Philippines team is giving five contenders for this year’s competition a chance to bring their unique cocktails to the same level of fame and ubiquity as the Cuba Libre, Daiquiri, and Mojito. This is the second year that the Philippines has thrown its hat into the global competition. “Hopefully by doing this, we can start cultivating the talents and skills of local bartenders,” says commercial manager of Bacardi Philippines Bobby Campos. The idea is to make a cocktail that is easily replicable, that could be made anywhere in the world, and that will stand the test of time. This not only tests a bartender’s skills at creating cocktails, but also challenges their marketing strategies. After all, a classic cocktail only becomes a classic when everyone knows it. These top bartenders, whose passion for their craft is matched by their camaraderie (as they refer to each other as brothers), have risen to the challenge and have come up with their own Bacardi creations. Finalist: Orman Bag-ao Bar: Long Bar Cocktail Entry: Rain Or Shine A native of Davao, Orman Bag-ao of Long Bar draws from his experiences at getting started in bartending for his cocktail Rain or Shine. He moved to Manila in 2013 to pursue his passion for bartending, unbeknownst to his family and friends. He was rejected multiple times by local bars, but that did not dissuade him. His perseverance paid off when he landed a coveted post as one of Long Bar’s stable of bartenders. His cocktail is inspired by his journey to pursue his dream. Rain or Shine, made with Bacardi Casa Blanco, carrot juice, guava juice, lime juice, sugar syrup, and mint, and garnished with carrot clip tied with lime rind, is a riff off the Mojito. The addition of guava juice (inspired by the sinigang dish his mom would cook with guava) helps lessen the acidity of the lime, and the carrot juice gives a nice silky mouthfeel to this bright, crisp cocktail. It’s a good cocktail to start your drinking session with, almost like an appetizer. It’s a fruity-veggie drink with a layer of Bacardi that will not ruin your palate. A great drink to have regardless of the weather, Rain or Shine. Rain Or Shine Finalist: Ralph Allen Santos Bar: Bitters Cockail Entry: Nos Unimos Nos Unimos, Spanish for “we unite,” is the name of Bitters bartender Ralph Allen Santos’s entry to the competition. His inspiration for his drink is his late mother, who taught him overcome challenges in life through unity. One of the things she said that stuck to his mind before she passed was “Life doesn’t have to be perfect, we just need to be together.” This theme of togetherness translates to his cocktail. Made with Bacardi Carta Oro, lime juice, Rose wine, honey, saline (salt water), angostura bitters, and garnished with lime peel fashioned into a rose, Nos Unimos is a well-rounded, spirit-forward, clear and silky cocktail. There is a hint of sweetness and tartness, and the saline creates harmony to balance out flavors and adds another dimension to the drink. Nos Unimos Finalist: Ken Bandivas Bar: Prisma Boracay Cocktail Entry: Sonreir Ken Bandivas is no stranger to cocktail competitions. His entry, Sonreir (“smile” in Spanish), celebrates our cultural heritage and cocktail culture, and is a tribute to the late Ray Buhen, one of the four Filipino bartenders who started the tiki renaissance in Los Angeles. Pineapple, a major component of the cocktail, is the universal symbol for hospitality. Sonreir is made with Bacardi 8, Punt e Mes, Golden Falernum, lime juice, pineapple juice and served tall, garnished with a pineapple slice, lime peel and pineapple leaf. The Bacardi 8, with deep mellow notes, goes well with the other ingredients and is something you can nurse for a while. It’s quite interesting and brave that he chose a long drink for this competition, as all the previous winners have been straight-up cocktails. “A long drink is also something that represents being a Filipino,” says Ken. “We like something sweet, and we like quantity. But I’m not only giving quantity, I’m also giving quality. Trying to make it less sweet, trying to introduce a different flavor profile and only depending on natural fruits for sweetness.” Sonreir Finalist: Larry Guevara Bar: Alley Cocktail Entry: La Mision Larry Guevara’s cocktail is La Mision (pronounced with the Spanish twang, so he says). All his ingredients are symbolic. He uses Bacardi 8, and the 8 is connected to the 8 years he spent in the seminary, the 8 years he spent on a cruise ship, and the 8 years he’s trading on now, and turns into the infinity symbol when it’s flipped sideways. “My belief is that bartending, like life, is a continuous learning process,” Larry shares. “You never stop learning. So even with the drinks, you never stop drinking and tasting. And that’s my La Mision.” La Mision, made with Bacardi 8 rum, Martini Bianco (since he couldn’t use mass wine, which was his original intent), peppercorn syrup, unsweetened pineapple juice (very specific), fresh grapefruit juice, and garnished with a grapefruit twist. It smells fruity—predominantly from the grapefruit twist. When you take a sip, your tongue is greeted with sweetness that tempers the kick of liquor. The flavors roll on the tongue and there’s a spicy finish in the throat. The black peppercorn syrup creates depth in the drink without using bitters of any kind. Larry says it’s like a Hemingway Daiquiri, but replacing Maraschino with black peppercorn syrup and adding the pineapple juice “that adds a tropical note that is very endemic to the Philippines. The symbol of hospitality is the pineapple. So it has to be there.” It’s his “legacy with a heart and a philosophy in a glass.” Sonreir Finalist: Aliuss Abrazado Bar: Buddha Bar Cocktail Entry: Rosa de Ron Buddha Bar’s Aliuss Abrazado named his entry Rosa de Ron (Rose of Rum), aiming to have a generic name for a rum cocktail. A bit of word association will come to play—as the first flower that comes to mind is usually a rose, he hopes that when someone thinks of a rum cocktail, they will automatically think of Rosa de Ron. His cocktail is inspired by positivity, living a positive life and having passion amidst struggles. Rosa de Ron—made with Bacardi Superior, rose syrup, Martini Bianco, lemon juice, angostura bitters, and garnished with a lemon twist—is served in whatever cocktail glass is available. Aliuss isn’t strict about what kind of glass his cocktail is served in, as this makes it more convenient for anyone to enjoy it. It smells fruity and floral at the same time, and has delicate layers of flavors, nothing overpowering, with a slight tart bitter finish. A well-balanced cocktail you can enjoy any time of the day. Rosa de Ron “These finalists are some of the best in their industry. They will now be put through the paces in front of a crowd that recognizes the importance of choosing a cocktail that reflects the legacy of Bacardi…a cocktail that will underscore creativity, talent and passion for what they do—ultimately stamping their legacy alongside ours,” says Aurea Aguilar, Trade Marketing Manager & Bacardi Legacy Cocktail Competition Philippines Project Head. The Bacardi Legacy Cocktail Competition takes place at 12 Monkeys on March 16. The winner will be sent to represent the country at the Global Bacardi Legacy Competition in Berlin, Germany on May 18-24. Will one of these five become the next Bacardi Legacy cocktail?