The Taste the Tropics Grand Finale is the culmination of the program.[SinglePic not found]

This finale features the winners from all the locations as well as the wild card.
In 2010, the grand finale will be held in Miami at the Biltmore Hotel and feature 6 of the top bartender/mixologists around.   Come share the passion and cheer for your favorite bartender as they Mix it Up one final time.

WINNER (Overall) – Jaders Calcano – Lopez Obsession

1 oz Bacardi Superior
½ oz Bacardi Select
½ oz Bacardi Dragonberry
1 ½ oz coco lopez
1 oz Tamarind Nectar
½ oz Ice Cream Base
Shake all ingredients with ice and strain into a martini glass rimmed with caramel syrup and shredded coconut

WINNER (Aruba) – Wilma Benjamine – Paradise Island

¾ oz de Bacardi Superior
¾ oz de Bacardi Coconut
¾ oz Coco Lopez
¼ oz Blue Curacao
1 ½ oz Pineapple Juice
1 ½ oz Orange Juice
Rocks

Garnish: Pineapple and Cherry Flag

WINNER (Chicago) – 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.

WINNER (Las Vegas) – Andrew Pollard - Cocojito

2 oz. Bacardi Ron Solera
1 oz. Coco Lopez
1 oz. Fresh Lime Juice
½ oz. Velvet Falernum
½ oz. White Creme de Cacao
6 – 8 mint leaves
2 long dashes Angostura Aromatic Bitters
Mint Sprig for Garnish.

Methodology
Place Mint, Coco Lopez and Lime Juice in mixing glass.
Lightly bruise the mint and add all other ingredients.
Shake vigorously and double strain over fresh ice.
Garnish with mint sprig.

WINNER (Los Angeles) – Brent Falco – Eye of the Storm

1 ½ oz White Peach/Apricot Puree
¾ oz Aged Balsamic Vinegar
2 oz Bacardi 8
6-8 Mint Leaves
*Crème of Coconut Foam
(1 cup Coco Lopez, 1 egg white, 1 ½ oz key lime juice)

* Garnished with Toasted Coconut Shavings

Muddle;Shake; Dump ingredients into double old-fashioned glass; top with Crème of Coconut Foam by Coco Lopez

WINNER (Miami) – Rob Husted – Facundo Loco Lopez

1 ¼ oz Bacardi Coco
¾ oz Bacardi 8
¾ oz Coco Lopez

Espresso Powder
1 deseeded jalapeño
Agave Nectar
Pineapple juice