Classic cocktails such as the mojito, daiquiri, and Cuba Libre have earned an important place in the history of not only Bacardi, but also of mixology as a whole. While the origins of many iconic cocktails can be traced back to the late 19th and early 20th centuries, the world’s most-awarded rum continues to have a lasting impact on the cocktail world.
Although these six BACARDÍ cocktails have only recently appeared on the scene, their world-renowned creators have helped to cement them as staples in the history of modern mixology:
The Knight Cup won first place at the 2013 BACARDÍ Legacy Cocktail Competition, an annual event highlighting the talents of top bartenders from around the world. That year, mixologists from 19 countries gathered in San Juan, Puerto Rico, to showcase their technical skills and creativity for a panel of expert judges. The Knight Cup was the winning creation of Elizaveta Evdokimova, a bartender at the Delicatessen Bar in Moscow and the first female to win the BACARDÍ Legacy Cocktail Competition.
Since garnering the BACARDÍ Legacy grand prize, Evdokimova’s cocktail has begun to appear on bar menus around the world. The Knight Cup is a bittersweet combination of BACARDÍ Superior Rum, Cynar (an Italian artichoke and herb-based liqueur), pomegranate liqueur, and simple syrup. The ingredients are stirred with ice, strained over ice into a rocks glass, and vibrantly garnished with a strip of pomegranate leather.
Audrey Saunders, the New York City bartender reverently deemed “the libation goddess,” began her career as a pupil of master mixologist Dale DeGross. When the two partnered to open their own East Village bar, Blackbird, in 1999, Saunders quickly proved that she could measure up to her mentor’s expectations. She later took on the role of beverage director at The Carlyle Hotel, developing a beverage program that received widespread critical acclaim, and in 2005, she launched Pegu Club in Soho. Audrey Saunders is now a leading figure in the cocktail world, having earned recognition from publications such as The New York Times, The Wall Street Journal, GQ, Bon Appetit, and Saveur.
Ms. Saunders created the Old Cuban to showcase the mature flavors of BACARDÍ 8 Años. She begins by muddling mint leaves, lime juice, and sugar syrup, and then she adds cubed ice, bitters, and BACARDÍ before shaking and straining the combination into a cocktail glass. She then tops the Old Cuban with champagne and garnishes it with fresh mint.
La Salvación is the brainchild of “King Cocktail” himself, Dale DeGroff. The renowned bartender honed his skills at several noteworthy establishments, including New York City’s Rainbow Room, developing a unique gourmet approach to classic cocktails that has had an immeasurable influence on modern mixology. He is the author of The Essential Cocktail and The Craft of the Cocktail, the founder of the Museum of the American Cocktail. He is also a winner of the James Beard Award for Wine & Spirits.
La Salvación is a Caribbean-inspired cocktail comprised of a complex blend of aromatics. To create it, DeGroff combines BACARDÍ Superior Rum with fresh pineapple juice, three sage leaves, lime juice, Yellow Chartreuse, and Velvet Falernum liqueur in a shaker. He then shakes the cocktail quickly and vigorously, finally straining the mixture into a chilled glass and garnishing it with sage and pineapple leaves.
Another modern classic crafted by Dale DeGroff, the Añejo Highball is a Caribbean- variation on the Moscow Mule. With it, DeGroff pays tribute to the Cuban bartenders who created many of our favorite BACARDÍ cocktails in the early 20th century. He mixes the drink directly in a highball glass, beginning with BACARDÍ 8 Años and adding lime juice, Orange Curaçao, bitters, and ginger beer. He then stirs the cocktail and garnishes it with an orange wedge. Sources like Chowhound report that the Añejo Highball is well on its way to becoming a classic cocktail, and although it is primarily enjoyed in upscale bars at present, people can easily recreate it at home by carefully following DeGroff’s simple recipe.
With a Spanish name that translates as “Queen Bee,” you’d be right to expect the Abeja Reina to contain a hint of honey, and it doesn’t disappoint. The Abeja Reina is a simple, sweet blend of BACARDÍ Gold rum, acacia honey, vanilla syrup, and lemon juice, shaken and strained into a glass over ice. The mixologist behind this cocktail is David Cordoba, a Bacardi Global Brand Ambassador and one of the world’s leading experts on the rum-based cocktail. Cordoba first began bartending while studying at university in Buenos Aires, Argentina. He now travels the world imparting his wisdom on the art of the cocktail.
La Florida Rum Daisy
As its name suggests, La Florida rum Daisy belongs to the “daisy” family of cocktails, all of which feature an aromatic liqueur. La Florida Rum Daisy is the invention of Ted Haigh, a modern cocktail historian, fondly known as “Dr. Cocktail.” He is not only the author of Vintage Spirits & Forgotten Cocktails, he also writes for Imbibe Magazine and serves as curator at the Museum of the American Cocktail.
Although it has modern origins, La Florida Rum Daisy includes ingredients that date back hundreds of years, including Yellow Chartreuse, a liqueur originally produced by monks in the 1600s. Mixologists add this beverage to BACARDÍ Superior Rum, freshly squeezed lemon juice, Agostura bitters, and simple syrup. After stirring in a mixing glass filled with ice, they then strain the cocktail into a chilled glass and garnish it with lemon zest.