Finalist for Chicago

WINNER – Adam Seger – Luxe Colada Daiquiri

Build in a Pint Glass
5 slices fresh ginger
5 pineapple wedges
5 lime wedges
Muddle until juicy and aromatic
Add 2 ounces Bacardi 8 and 1 ounce Coco Lopez.
Shake vigorously and strain into a chilled cocktail glass. Garnish with Fresh Mint and candied ginger.

Bradley Bolt – Colada de Ville

1 ½ oz Bacardi 8 year
1 oz Green Chartreuse
1 oz Dole Pineapple Juice
1 oz Coco Lopez Cream of Coconut
¾ oz Fresh squeezed lime juice
2 dashes Angostura Bitters
Combine all ingredients in a blender, add ice, blend and pour into a hurricane style glass. Garnish with pineapple wedge and mint sprigs.

Bryson Ryana - From Tropics With Love

2oz Bacardi Dragonberry Rum
1oz Coco Lopez
2oz Orange Juice
1oz Heavy Cream
Basalmic Whipped Cream*
4-6 Sprigs of Basil -Muddled
A Spoon Full of Mixed Berries
Basalmic Whipped Cream*
2 cups heavy cream
1/2 cup sugar
3 tablespoons good quality balsamic vinegar
DIRECTIONS:
Combine cream, sugar and vinegar in a large bowl or stand mixer. Beat on medium speed for about five minutes, until soft peaks form
Muddle Basil and Mixed Berries in Glass,
Combine and Shake Remaining Ingredients with Ice Until Smooth
Strain in glass with Ice
garnish with Basalmic Whipped Cream , Mint Sprig and Berries.

Carlos Cuarta - Coco Flores

1 ½ oz Bacardi Gold
¾ oz Saint Germain Liquor
1 oz Jamaica infused coconut water
¾ oz Coco Lopez
¼ oz Condensed Milk
¼ Bar spoon of vanilla-sugar powder
2 small edible flowers

Christopher Bloom – Mambo Italiano

1 oz Bacardi® Dragon Berry Rum
1 oz Bacardi® 8 Rum
1 oz Frangelico® Hazelnut Liqueur
1 oz Coco Lopez® Cream of Coconut
½ oz Lime juice
½ oz Lemon juice
3 dashes Angostura® bitters

For Garnish:
Whole Strawberry
Ground Nutmeg
Fresh Basil
Combine drink ingredients and shake vigorously with ice. Strain into a tall glass filled with crushed ice. Garnish with freshly grated nutmeg and a fresh sprig of Basil. Slit bottom of a strawberry and place on rim of glass

Deidre Hays – Coconut Cloves

2 oz Spiced infused Bacardi light rum
1 oz Velvet Falernum
1 oz Coco Lopez
2 oz Lychee Soda
¾ oz Bacardi Black

Shake and strain over crushed ice, top with lychee soda, float bacardi black on top, garnish with clove studded strawberry

James Kuehner – Coconut and Peach Daiquiri

1 oz Bacardi Light Rum
2 oz Coco Lopez
1 ripe peach
lime zest
ice
pinch of kosher salt

In a blender, add ice, Bacardi rum, pinch of salt, whole peach(minus the pit and stem!),lime zest, and the Coco Lopez. Blend until frozen. Put in a 15 ounce hurricane glass. Garnish with whipped cream and shaved toasted coconut.

Joshua Pearson - Mutiny of the Silver Bank

½ oz Bacardi Gold
1 oz Coco Lopez
½ oz Bacardi Select
1 oz Lime Juice
1 oz Grapefruit Juice
1 oz Jerked Green Mango Syrup (Homemade)
dash angostura bitters

Combine all ingredients except Bacardi black in shaker.
Dry Shake then Shake well.
Pour over cracked ice in tall footed pilsner glass.
float Bacardi Select across top.
Garnish with pineapple leaves and coconut shavings.

Leanne Strickler

1 ½ oz chocolate mate’ infused Bacardi Superior
½ oz koval coffee liqueur
1 oz lime juice
1 oz Coco Lopez
½ oz cinnamon simple syrup

Combine all ingredients in a shaker filled with cracked ice. shake vigorously until ingredients are well blended.
strain into chilled cocktail glass, and garnish with a dash of cinnamon and a chocolate covered espresso bean.

Lynn House – Sweet Escape

2 oz Bacardi Gold
1 oz Coco Lopez Coconut Cream
½ oz Espirit Orange Liqueur
½ oz fresh lime
2 tblsp fresh ginger
3 dashes of orange bitterss

Serve in a cocktail glass, garnish with orange slice and a sprig of fresh mint

Robert Mauge – BaCo Zinger

2 oz. Bacardi Select dark rum
1 oz. Vana Tallinn Estonian Liqueur
1 oz Coco Lopez cream of coconut
dash of cayenne pepper

Shake and serve as a martini

Garnish with banana wedge

Sherrie Geslak – Torched Colada

2 oz Pineapple Juice
2 oz Coco Lopez
1 oz Coconut Milk
2 oz Bacardi Torched Cherry
Topped with Cherry Puree

Blend first 4 ingredients with ice until smooth
Top with cherry puree