2014

Bacardi Cruise Competition Announces Bacardi Bartender of the Year and Bacardi Chef of the Year Royal Caribbean International and Carnival Cruise Lines Claim Honours From 1,600 Entries

MIAMI, March 15, 2011 /PRNewswire/ -- The Sixth Bacardi Cruise Competition announced this year's Bacardi Bartender of the Year and Bacardi Chef of the Year at an exclusive awards event at The Forge Restaurant in Miami last night. Simon Blacoe of Royal Caribbean International was awarded the Bartender of the Year title for his creation 'O Bloody Hell', made with Grey Goose(R) L'Orange, while Anuroop Konikkara of Carnival Cruise Lines claimed the Chef of the Year honours for his eye-catching appetizer, 'BACARDI(R)LIMON(TM) Pillars of Glory'. Blacoe and Konikkara's winning entries were selected from five cocktail and five culinary finalists by a panel of judges that included cruise line and industry executives.

(Photo: http://www.newscom.com/cgi-bin/prnh/20110315/443438 )

"The Bacardi Cruise Competition continues to support the cruise industry and recognize the talent of onboard bartenders and chefs who are at the forefront of the latest trends in cocktail culture and international cuisine," says Zachary Sulkes, Regional Manager, Bacardi Travel Retail Americas. "Bacardi is proud to support the cruise and ferry lines in their dedication to providing their guests with the best cocktail and cuisine experiences."

In cooperation with the Marine Hotel Association (MHA), Blacoe and Konikkara were presented with crystal trophies and a cash prize of $5,000 each. The 10 semi-finalists from each of the cocktail and cuisine categories were awarded $500 each. The MHA will also provide the two winners with a five-day intensive High Performance Leadership course of study for cruise industry professionals at Florida International University (FIU) School of Hospitality & Tourism Management.

About the Sixth Bacardi Cruise Competition

The Bacardi Cruise Competition has supported bartenders and chefs onboard ships since 2005. Year-on-year, the competition draws innovative recipe entries from the best cruise and ferry line staff in the world and this year saw a 77 per cent increase in the number of entries to the competition.

This year's five cocktail categories were based on some of the Bacardi group core brands, BACARDI(R) Rums and Flavoured Rums, GREY GOOSE(R) Vodka and Flavoured Vodkas, BOMBAY SAPPHIRE(R) Gin, and DEWAR'S(R) Blended Scotch Whiskies. The highly commended Signature Cocktail category - which changes the essential ingredient each year - required the use of ginger, an ingredient that has demonstrated a rapid rise in the mixology world. The culinary side of the competition received entries for the following categories: Appetizer, Main Course, Vegetarian Course and Dessert. For the health-conscious food connoisseur, this year saw the introduction of a new category - the "Healthy Heart" dish - which was low in sodium, saturated fat, and/or cholesterol, as per the American Heart Association guidelines.

Bacardi Bartender of the Year and Bacardi Chef of the Year: Winning Recipes

O Bloody Hell

Simon Blacoe, Royal Caribbean International

The ultimate summer cooler, GREY GOOSE L'Orange delivers a burst of orange, amplified by the richness of blood orange and orange liqueur. Fresh lime lightens the mix and ginger ale adds a refreshing sparkle and harmonizes the overall flavour.

    INGREDIENTS

    1 1/5 parts GREY GOOSE L'Orange
    3/5 part Blood orange puree

    3/5 part Cointreau(TM) Orange Liqueur
    2/5 part Simple syrup
    2/5 part Freshly-squeezed lime juice
    Top with Ginger Ale

INSTRUCTIONS

Make simple syrup by dissolving one part sugar in one part water over low heat. Place GREY GOOSE L'Orange and all ingredients, except ginger ale, into a cocktail shaker with ice. Shake and strain into a highball glass filled with cubed ice. Top with ginger ale and stir well, add more ice if required. Garnish with a blood orange fan or twist.

    Pillars of Glory
    Anuroop Konikkara, Carnival Cruise Lines
    INGREDIENTS

    Wonton Pillars
    3 Ready-made wonton sheets
    Crab salad
    15g Crab meat
    5g Shallots
    1/2 Red pepper
    1/2 Green pepper
    1/4 Bunch Cilantro
    5ml Lemon juice
    4 Cucumber batons
    Salt and pepper to taste
    Tropical Chili Sauce
    2 Red peppers
    1 Steak tomato
    1/2 Red onion
    1 Clove garlic
    1 Chipotle chili (smoke-dried jalapeno)
    10ml BACARDI(R) LIMON(TM) Flavoured Rum
    BENEDICTINE(R) Reduction
    15ml BENEDICTINE Liqueur
    5g Sugar
    2g Ginger


    INSTRUCTIONS
    Wonton Cannoli

Wrap wonton wrappers around a stainless steel cylinder (i.e. cannoli cylinder) to create a tube shape. Fry until crispy.

    Crab Salad
    Roughly chop crab meat.
    Chop shallots, red and green peppers, de-seeded cucumber and cilantro.
    Mix all the ingredients with lemon juice and season with salt and pepper.
    Tropical Chili Sauce

Roast red peppers and tomatoes on a grill or under a hot broiler; once outside is charred remove from grill and remove skin and seeds.

Soak chipotle in hot water to rehydrate, drain.

Chop onion and garlic and saute; deglaze pan with BACARDI(R) LIMON(TM) Flavoured Rum.

    Blend all the above ingredients with soaked chipotle chilies.
    Season with salt and pepper and strain.
    BENEDICTINE Liqueur Reduction
    Put sugar and chopped ginger in a sauce pot and heat to caramelize sugar.
    Add BENEDICTINE and reduce to a thick consistency.
    Remove and strain out chopped ginger.
    PRESENTATION
    Stuff the fried wonton tubes with crab salad.

Place three large dollops of tropical chili sauce in the centre of the plate.

Place one wonton tube in the centre of each dollop; standing upright to form a pillar.

Drizzle BENEDICTINE reduction on either side of pillars.

Garnish with kale lettuce, frise, spring onion and place lime and lemon wedges on either side of the plate.

To learn more about the Sixth Bacardi Cruise Competition, please go to http://www.bacardicruisecompetition.com.

Cruise and ferry line bartenders and chefs of legal drinking age wanting to compete for cash scholarships, and the distinction of being named BACARDI Chef of the Year and BACARDI Bartender of the Year are annually invited to create inspired cocktail and culinary recipes using the Bacardi family of premium and super-premium spirits. Recipes submitted need to include one of the following products: BACARDI(R) (http://www.bacardi.com/%5Ct_blank) Rums, BOMBAY SAPPHIRE(R) (http://www.bombaysapphire.com/%5Ct_blank) Gin, GREY GOOSE(R) (http://www.greygoose.com/%5Ct_blank) Vodka and Flavoured Vodkas, DEWAR'S(R) (http://www.dewars.com/%5Ct_blank) Blended Scotch Whiskies, MARTINI & ROSSI(R) (http://www.martini.com/%5Ct_blank) Vermouths and MARTINI & ROSSI(R) (http://www.martini.com/%5Ct_blank) Sparkling Wines, CAZADORES(R) (http://www.cazadores.com/%5Ct_blank) Tequilas, as well as B&B(R) (http://www.benedictine.fr/anglais/%5Ct_blank), DRAMBUIE(R) ( http://www.drambuie.com/%5Ct_blank), and DISARONNO(R) Liqueurs.

ENJOY RESPONSIBLY!

(c)2011 BACARDI

BACARDI, THE BAT DEVICE AND OTHER MARKS RELATED TO BACARDI GROUP PRODUCTS QUOTED IN THIS MEDIA RELEASE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED OR OF OTHER SUBSIDIARIES OF BACARDI LIMITED

BACARDI U.S.A., INC., CORAL GABLES, FL.

The Bacardi Cruise Competition is open to all cruise and ferry line bartenders and chefs worldwide of legal drinking age. Citizens and residents of the United States and Puerto Rico are excluded from participation in this competition. Visit http://www.bacardicruisecompetition.com for more details.

SOURCE Bacardi




Custom Packages

Browse our custom packages or build your own to meet your unique communications needs.

Start today.

 

PR Newswire Membership

Fill out a PR Newswire membership form or contact us at (888) 776-0942.

Learn about PR Newswire services

Request more information about PR Newswire products and services or call us at (888) 776-0942.