The Third Annual Bacardi Mai Tai Festival was held at the Royal Kona Resort on August 12 and 13th where thirty contenders from Maui, Oahu, Hawaii, Slovakia, Las Vegas, and Seattle vied for the $10,000 cash prize to create the best Mai Tai.  The components of the drink are fourfold: 1. rum based in spirits, 2. juice used as a binder, 3. there is a flavoring component such as orgeat or falernum, 4. finally there is a float, a layer of liquid usually spirit based, most commonly seen in the Mai Tai as a dark rum.There were 6 judges, Mick Fleetwood, Fleetwood on Front Street Restaurant; Sam Choy, Sam Choy Restaurants; Juan Coronado, Bacardi Brand Master; Beach Bum Berry, Rumologist; Manny Hinojosa, Corzo Brand Ambassador; and Chris Teves, Hawaii Beverage Magazine. Judging was determined by presentation, nose, palate, finish, balance, creativity, and true to form, with a total high score of 70 points available.

“It was great seeing all the bartenders representing different regions of the earth, it was an international competition with Hawaii, the mainland states, and Slovakia. The competitors really made it a great competition.” Said Manny Hinojosa.

Winners:

1st Place Judges Choice: Christina Maffei from Trump International Waikiki created the Ilikea’s Mai Tai

1st Place Peoples Choice: Brice Ginardi from Okolemaluna created the No Ka Oi Mai Tai

Christina Maffei’s mai tai incorporated Bacardi 8, DiSarono Amaretto, Domain de Canton, roasted pineapple puree, and kaffir lime orange syrup into a highball glass topped with a Bacardi pineaple sorbet. Maffei has been with Trump International for 4 years starting in Chicago with 2 years in Waikiki. She says the emphasis in her beverages in Waikiki are liquid artistry, “all fresh ingredients, homemade items such as syrups and mixers, nothing pre made.  We create each and every experience in a glass.”

“Christina’s presentation was beautiful, it made me fall in love with it,” said Coronado, “The cocktail had synergy, as the ice dilutes the sorbet adds to the chill. The aroma on the sorbet was incredible. This cocktail will start a conversation with the consumer.”

Mick Fleetwood of Fleetwood Mac will be opening his new restaurant Fleetwood on Front Street Restaurant in a few months, and was at the festival to be a Mai Tai judge. He treated attendees to a few guest stage appearances with Henry Kapono and the Spin Doctors. “The highlight for me was being invited by Gary Hogan and being around such a wonderful social event at The Royal Kona Resort. I loved seeing so many people enjoying themselves. And as such, really, the whole event was enjoyable.  It was my pleasure to be part of it. I felt a sentimental connection to the the Wendy Agustin from Beverly Gannon’s Haliimaile General Store. I liked her presentation of her Mai Tai in a pineapple.”

Already a leader in traditional and flavored rum categories, Bacardi will soon enter the spiced rum category and it’s set to be one of their biggest launches in 15 years. This September, Bacardi will launch OakHeart, their answer to what’s currently on the market and to Barcardi loyalists who have requested this for quite some time.

Co-developed by over 4,000 consumers and hundreds of bartenders, Bacardi OakHeart takes their traditional Bacardi Superior and blends it with Bacardi Gold, giving it the perfect mixability of Superior and the smooth finish of Gold. This gives it the perfect base for them to add their blend of spices which includes maple, cinnamon, nutmeg, honey, vanilla and caramel before being filtered. The end product is “slightly peppery, with a noticeable rum-kick, BACARDÍ OAKHEART is a spirit with a vibrant amber hue and taste that is distinctly its own” and with a nice smokiness lent from the double charred barrels it was mellowed in.

Bacardi recommends making an Oak & Coke, which I’m sure you can figure out is a rum and Coke, and it looks like the two may be sold in the same packaging with a bottle of Bacardi OakHeart and a 2-liter bottle of Coca-Cola. Rum and coke not your thing? It’s great over ice too.

Pricing is suggested at $12.99 and will release nationwide beginning in September.

By some incredible turn of events that involved the Association of Alternative Newsmedia, 3 airports and 12 hours, I landed myself at Tales of the Cocktail in New Orleans with 48 hours notice. Tales is an internationally acclaimed event for bartenders, spirit brands, booze media and enthusiasts, celebrating its 9th year as the 5 day bacchanalian conference to be at in the Big Easy.

I chased down fellow Hawaiian, bartender Sam Treadway from the Waikiki Edition passing out leis and competing with his “Killer Fizz” Pina Colada at the United States Bartender’s Guild (USBG) Pina Colada Championship sponsored by Bacardi on Friday night. The special event held at Tales of the Cocktail had 17 bartenders vying for the title that would make them $1,500 richer, adorn their mantel with a fantastic trophy and qualify them for a spot in the World Cocktail Competition in Warsaw, Poland compliments of USBG.

The Championships were held at the Foundry in the Warehouse District of New Orleans where 550 attendees sipped hand shaken Bacardi cocktails and listened to a live Latin band playing Caribbean sounds. Juan Coronado, Bacardi Brand Master, explains,”The main bars were serving Bacardi Legacy cocktails, like the ‘Daiquiri’ from 1898, the ‘Cuba Libre’ from 1900 and the ‘Pina Colada’ from 1954.” Each of the bartenders had a station where they described built and passed out their ever creative versions of the ubiquitous tropical drink while the samplers got to vote on their favorite with a wooden chip.

The winners of the event however were judged by a panel comprised of some of the foremost authorities on cocktails. Technical judges included: USBG National President David Nepove, USBG National Past President Livio Lauro, and Best Technical Performance at the National 2009 USBG Cocktail Contest winner Ronaldo Colli. Tasting judges included: USBG Vice President Aaron Gregory Smith, Bacardi Brand Master Juan Coronado, Bacardi Brand Master David Cid, Bacardi Global Brand Ambassador David Cordoba and Managing Editor of In the Mix Magazine Mike Maven.

Debbi Peek of Chicago was crowned champion of the Pina Colada at Tales of the Cocktail with her Pina Colada called “No Passport Required.” It featured smoked Bacardi Bacardi Anejo and pineapple and ginger purees, with a glass rimmed with toasted coconut and honey. The crowd sourced favorite was Las Vegas’ Matt Myers who received the majority of the chips to take home the People’s Choice award. His Thai Pina Colada had Asian influences and spicy cashews presenting a complex flavor profile.

“The goal of the USBG Pina Colada competition at Tales of the Cocktail was to inspire today’s generation of bartenders to reimagine this classic cocktail and take it forward into the second golden age of cocktails,” said Ann Tuennerman, founder of Tales of the Cocktail. ”The winning cocktails had true balance and complexity of flavor and deserve their place in history alongside the Original Pina Colada.”

No Passport Required Created by Debbi Peek, Chicago

• 2 oz Smoked Bacardi Anejo Rum
• 2 oz coconut milk
• 1 oz Roasted Pineapple Puree (Perfect Puree)
• 1/2 oz brown sugar syrup (equal parts brown sugar/water)
• 1/2 oz Ginger Puree (equal parts fresh ginger/water/sugar/ blended)
• Garnish – Glass dipped in honey and rimmed with toasted coconut
• Smoked Bacardi Anejo – Cold smoke over cherry wood for 45 minutes.

Directions: Shake all with ice. Strain into toasted coconut-rimmed ice-filled Pina Colada glass.

Thai Pina Colada Created by Matt Myers, Vegas

• 1 1/2 oz Bacardi 8 Yr
• 2 oz Pina Colada Mix
• 1 1/2 oz Thai Syrup
• 6 Leaves & 1 crown Mint Leaves, muddled & for garnish
• 3 Leaves Kaffir Lime Leaves, muddled & for garnish
• 1 Shoot of Lemon Grass, as garnish

Directions: In an old fashion glass, bruise 6 mint leaves and 2 kaffir lime leaves with Bacardi 8 Rum. Strain rum into blender with Thai Syrup, Pina Colada mix and 1 scoop of ice. (Reserve glass with bruised leaves). Blend until smooth. Pour contents into old fashion glass with bruised leaves. Stir leaves quickly. Garnish with 1 Lemon grass shoot, 1 kaffir lime leaf and a slapped mint crown. Provide a straw and enjoy!

Killer Fizz Created by Sam Treadway, Hawaii

• 1 1/2 oz Bacardi Superior
• 1 oz fresh pineapple juice
• 1 oz fresh coconut milk
• 1/2 oz fresh orange juice
• 1/2 oz orgeat
• 1 fresh egg white
• 2 oz soda water
• 2 fresh chunks of pineapple soaked in St. Elizabeth Allspice Dram

Directions: Put all ingredients except soda water, Allspice Dram and pineapple chunks into your shaker. Dry shake and then shake vigorously with ice. Pour your soda water into your chilled collins glass. Double strain the shaken mixture over the soda water. With a kitchen torch, lightly roast the pre-soaked pineapple. Lay the burnt pineapple chunks over your drink on a pick. Serve with a straw.

Left to Right: Willie Ramos (judge), Joe Fairchild (planning committee), and Juan Coronado (judge).

Ah, Kona, Hawaii. You may think its a sleepy little Kailua town on the big island of Hawaii. But, think again. Once a year the quiet town of Kona on the island of Hawaii gets transformed into a Mai Tai mecca at the Don the Beachcomber Mai Tai Festival, sponsored by Bacardi. With top mixologist talent showing up from all across the state, and international participants and judges, this island village goes all out. For this year’s second annual crowning of the “Master of Mai Tai”, the event held at the Royal Kona Resort‘s Mai Tai Bar stepped it up a notch with an oceanside concert headlining with Third Eye Blind, food booths and a barbecue tasting contest, live music by local entertainers Henry Kapono of Cecilio and Kapono, and Eric Gilliom of Barefoot Natives, and a nice ten thousand dollar cash prize for the winner. Continue Reading »

I’m a big fan of the military and I guess that should be evident, being that in three days, I will hit my four year mark of active duty service in the Army. I’m also a big fan of alcohol and fine beverage, which should be even more evident, as I write and blog for Mutineer. Sadly, unless the former is causing one to drink the latter, the two don’t have too much of a connection.

Enter Bacardi U.S.A. and the USO and two former soldiers, one turned celebrated chef and the other a seasoned mixologist. Combined, they work to raise $100,000 for the USO and salute our military heroes by launching the “Salute to Summer’s Best 60 Second Cocktails” program, which gives consumers simple grilling and cocktail recipes created by Chef John Besh and Mixologist Bryan Stowe. Continue Reading »

Back in the Spring Break feature in Issue 10 of Mutineer Magazine, we highlighted airlines that were featuring their own unique cocktail menu on board the planes. Now it seems we have one more to add to the list.

Starting today, Continental Airlines will be extending its line of specialty beverages with the addition of Stirrings Mojito, Stirrings Pomegranate Martini, and Red Bull Energy Drink. The Mojito will be served with Bacardi Light rum on ice, while the Pomegranate Martini will be served with SKYY Vodka on ice. Both cocktails will be available for sale in economy class, by credit card only, for $9. Continue Reading »

7 Time Formula 1 World Champion Michael Schumacher has teamed up with mixologist Salvatore “The Maestro” Calabrese to show just how difficult it is to mix cocktails in the car. This anti-drinking and driving campaign is pretty awesome, even if it hates America and Canada.

“This site is not intended for visitors from the US and Canada.” Continue Reading »

When a simple shot is just not enough, step up to a Flaming Dr. Pepper. By combining Amaretto, Bacardi 151, a beer and a blowtorch you not only get a great tasting shot, but capture the attention of the entire bar. Start by filling a shot glass ¾ full with Amaretto then slowly layer the 151 on top, now light the sucker on fire and drop it into a pint glass of beer. Consume quickly, reload and do it all over again.