Miami

Finalist for Miami istock_000008646113xsmall

WINNER – 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

Cesar Romero

2 oz Bacardi Gold
1 oz Coco Lopez
¾ ox Lemon Juice
6 Mint Leaves
Topped with Malta

Muddle mint leafs with lemon juice.
Add Coco Lopez and Bacardi.
Shake with ice.
Strain into a tall glass with fresh ice.
Top with malta.
Garnish with lemon twist.

Charles Steadman - Paradise Spice

2 oz. Bacardi 8yr
3/4 oz. Fresh Lime Juice
1 1/4 oz. House Made Cardamom Syrup
1/2 oz. Coco Lopez Creme of Coconut

Garnish: Toasted Coconut and Sugar Dust Rim

Preparation: Combine all ingredients into a mixing tin with ice. Shake and strain into a coconut/sugar dusted rim lowball glass over ice.

Ezra Pattek - The Rupert Holmes

2 ounces of Bacardi 8
1 ounce of Coco Lopez Cream of Coconut
½ ounce of fresh lime juice
1 ½ ounces of Fresh Pineapple Juice (muddled from 3-4 large pineapple chunks)
1 ounce of Homemade Hibiscus/Cardamom Syrup
a few dashes of Dandelion & Burdock Bitters
Preparation:
Blend ingredients (using ¼ ounce of the required hibiscus/cardamom syrup) with ice.
Pour into a Hurricane Glass laced with hibiscus/cardamom syrup.
Top with a dash of bitters.
Garnish with a pineapple leaf and edible flower.

Gabriel Orta – Havana Tradewinds

1 ½ oz Bacardi Gold Rum
¾ oz coffee infused dark rum
1 oz Coco Lopez
¾ oz fresh pineapple
2 Dash of orange bitters
dash Allspice bitters
Garnish with coffee grains and dehydrated pineapple

Add all ingredients into a shaker, add ice, pour into a highball glass with crush ice, garnish

Josh Gates

1 ½ oz Bacardi Dragonberry
½ oz Coco Lopez
½ oz Ke Ke Beach Liquor
1 oz Passion Fruit Puree

2 oz Pineapple Soda
1 oz Strawberry Puree
1 Pineapple Wedge

Rob Burr – The Sweet Bamboo

1/2 oz fresh lime juice
1/2 oz orange juice
3/4 oz grapefruit juice
3/4 oz Coco Lopez
1 1/2 oz Bacardi Solera
2 dashes Angostura bitters

Place in a blender with crushed ice for 5 seconds and serve with a pineapple wedge for garnish.
Alternatively, hand shake with ice and serve on the rocks.