Top cruise cocktail competition heats up
Cruise News – Feb. 6, 2015
With more than 2,500 entries received, it’s a great achievement in itself to be selected as one of just five finalists for the 2015 Bacardi Cruise Competition Bartender of the Year.
For the 10th annual competition, for which Porthole Cruise Magazine is one of the sponsors, bartenders from across the world of cruising were challenged to devise a cocktail inspired by their own travels using at least one spirit from the Bacardi portfolio of premium spirits.
The five finalists are:
Carnival Glory’s Richard Anderson – “Scottish Spring”
A long muddled drink made with DEWAR’S® White Label, maple syrup, fresh root ginger, rhubarb bitters, fresh orange, and lime juice.
Oosterdam’s Gerome Firmalo – “Passion Blossom 13”
A floral martini cocktail starring BOMBAY SAPPHIRE® and ST- GERMAIN® with passion fruit syrup, cranberry juice, and lemon sour.
Allure of the Seas’ Oleksandr Lurchenko – “Nadia”
A hopeful cocktail featuring BACARDÍ® Limon, ST-GERMAIN, MARTINI® Prosecco, lime juice, fresh mint, and raspberries.
Carnival Sensation’s Nilesh Patel – “Blue Thai Curry”
An exotic mélange of BOMBAY SAPPHIRE and Blue Curacao®, seasoned with basil leaves, kaffir lime leaves, Thai ginger, lemon grass, coconut water, and simple syrup.
Maasdam’s Kenneth Tuason – “Asti Flora”
A refreshing, sangria-inspired mix of GREY GOOSE® La Poire, ST-GERMAIN, and MARTINI® Asti Spumante garnished with fresh rose petals and slices of lemon, pear, and apple.
“Each time I visit a ship, I witness inspiring examples of the passion this community has for excellence in cocktail making,” said Zachary Sulkes, Regional Manager, Bacardi Travel Retail Americas. “The five finalists we have shortlisted are prime examples of individuals who understand the importance of their role in creating amazing guest experiences.”
The winner will receive a $5,000 cash prize and a Bacardi experience specifically selected to further the recipient’s knowledge base.
Kenneth Tuason Photo: 2015 Bacardi Cruise Competition
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