Bacardi Cocktail

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by Raul Faria
The Bacardi Cocktail is #22 in our mission to recreate all the cocktails in the Joy of Mixology book by Gaz Regan. It’s a cocktail consisting of only three ingredients and can be easily reproduced in any bar. It’s got a nice tart flavor with a bit of sweetness from the grenadine, perfect for the Cosmopolitan or Lemon Drop drinker looking for something different. Another interesting note is that it is highly recommended you use Bacardi Superior. Legally recommended, see back in the day a bar was actually sued for not using Bacardi in their Bacardi Cocktails. So as law abiding citizens of the drinking world I say, Lets make a Bacardi Cocktail!

1) Lets get our tools together; we will need our Boston Shaker, Hawthorne Strainer, our Citrus Press, a chilled 6-8oz cocktail glass and a jigger with a 1 oz and .5 oz measure. Our shopping list will include of course Bacardi Superior, limes and grenadine. Optional tool will be our Double-Strainer.

2) We will begin by adding our 1 oz of lime juice. We can simply squeeze with our citrus press our limes directly into our jigger or squeeze into a separate container and store for later use. The latter is best if you plan on making multiple cocktails. We can also utilize our optional double-strainer to catch any pulp or seeds.

3) Next up we will add our .5 oz of grenadine. I utilized Rose’s Grenadine as its the most widely available and easy to find. There are quite few homemade recipes online that will really change up the flavor of this cocktail in some fun ways, so if you are have the time and access to fresh pomegranates, go for the homemade. If not the Roses will work just fine.

4) Now the legally mandated star of the show, our 2 oz of Bacardi Superior. Facundo Bacardi Massó, A Spaniard in the wine selling business immigrated to Cuba in the early 1800’s and really changed the Rum game when he developed the recipe and for Bacardi Superior. He saw an opportunity to create something refined and unique out of the killdevil, rumbustion that was being consumed at the time. By utilizing a proprietary yeast strain (still used today) and applying techniques typically only used for whiskeys and vodkas, that being barrel aging and charcoal filtration respectively, he created a rum that was light, crisp, with subtle notes of vanilla and perfect for mixing. A Cuban Bartenders best friend at the time when making cocktails like the Daiquiri and the Cuba Libre , which were originally created with Bacardi.

5) Time to add ice to our mixing glass and shake! Strain into our chilled, 6-8 oz cocktail glass. Enjoy.

Check out our video walkthrough on our YouTube channel here.

Be sure to pick up the copy of the Joy of Mixology by Gaz Regan and visit gazregan.com for more info on Gaz’s other books.

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