Finalist for Los Angeles

WINNER – Brent Falco
1.5 oz white peach/apricot puree
.75 aged balsamic vinegar
2 oz Bacardi 8
6-8 mint leaves
*Creme of Coconut Foam
(1 cup Creme of Coconut by Coco Lopez; 1 cup egg white; 1.5 oz key lime juice)
*garnish with toasted coconut shavings
Muddle; Shake; Dump ingredients into double old-fashioned glass;
top with Creme of Coconut Foam by Coco Lopez

Chris Bostick – The Spicy Broad
1.75oz Bacardi 8yr
1oz Coco Lopez
1oz Lime juice
.5oz fresh Ginger syrup
.25oz Angostura bitters
1 cup crushed ice
Blend all ingredients until smooth and garnish ornately.

Edwin Cruz - The South-Sea Groove
1.5 oz. Bacardi Blanco
1 oz. Coco Lopez
3/4 oz. Lemon Juice (Fresh)
1/2 oz. Orgeat

Greg Bryson - Bacardi Bamacoco Punch
Collins Glass
10-12 Basil Leaves (muddled)
2 parts Bacardi Superior
1 part Meyer Lime Juice
1 part Pineapple Juice

Joel Black – Prince of Puerto Rico
2 ounces Bacardi 8
1 tbl spoon coco lopez
1 1/2 ounces young Thai coconut

Josh Curtis – The Bamboozler
1 1/2 oz. Raspberry infused Bacardi Gold rum
1 teaspoon Falernum #9

Ken Arbuckle – Central Sun
1 oz. lemon
1/2 oz. tamarind syrup*
1/2 oz. coco lopez

Kristina Howald – Pirate Booty
1oz Bacardi 8yr
3/4 Coco Lopez cream
1/2 Heavy cream

Nicholas Lam – MALAY BALLET
3-4 Blackberries
2 slices Dragonberry
4-5 Mint leaves
Muddle, then add:

Nicki Bennet – Humdinga
1 1/2 oz Bacardi Gold
1/2 oz Coco Lopez
1/2 oz Fresh Squeezed Lime Juice
1/8 oz Hum Botanical Spirit (1 barspoon)

Sarah Jean – Coco Fantastico
0.5 oz Frangelico
1 oz Coco lopez
1.5oz Bacardi Rum
1 oz Half and half