2011 USBG Bacardi Piña Colada Competition

2011 USBG Bacardi Piña Colada Competitors

Austin, TX
Bill Norris

Connecticut
Anthony DeSerio

Denver, CO
Adam Hodak

Hawaii
Sam Treadway

Los Angeles, CA
Naomi Schimek

Miami, FL
Ezra Pattek

Milwaukee, WI
Katie Rose

New Orleans, LA
Chris Hannah

New York, NY
Abigail Gullo

North Texas
Chris Furtado

Philadelphia, PA
Marc Yanga

Phoenix, AZ
Tyson Buhler

St. Louis, MO
Justin Cardwell

 

1st Place Winner and Best Technical – Debbi Peek, Chicago, IL

No Passport Required
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) – Will be “packing” brown sugar in a cup then melting the brown sugar.
1/2 oz Ginger Puree (equal parts fresh ginger/water/sugar/ blended) — Blended until smooth

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. Stain into toasted coconut rimmed ice filled Piña Colada glass.
One hour of prep time needed to toast the coconut, melt the brown sugar, and puree ginger.

 

2nd Place Winner, Chris Furtado,  North Texas

Caramelized Colada
Ingredients:
1 ½ oz Bacardi Superior
1 oz pineapple infused Bacardi 8 (reserved from pineapple and garnish prep)
2 oz Bacardi 8 infused pineapple puree
1 ½ oz coconut crème
1 oz fresh coconut milk
2 dashes Angostura bitters
1 cup crushed ice
Seared, Bacardi 8 infused pineapple wedge for garnish

Directions:
1. Combine pineapple puree, coconut crème and coconut water in a blender and pulse to combine.
2. Add Bacardi Superior, pineapple infused Bacardi 8, ice and Angostura bitters. Blend until smooth.
3. Pour into glass of choice and garnish with seared, Bacardi 8 infused pineapple wedge.

Pineapple Puree Preparation:
•    Skin and slice into rings one fresh pineapple. Remove the core. Lay the pineapple rings in a shallow pan and cover with Bacardi 8; cover and refrigerate. Let the pineapple infuse the rum for 48 hours, flipping the pineapple once after 24 hours.
•    Remove the pineapple from refrigeration and let come to room temperature. Heat an iron skillet or heavy bottomed skillet over high heat. Cook the pineapple rings in the pan until caramelized and a golden brown on both sides. Cool and then chop. Puree the pineapple in a blender and store. – He will need 1-2 hours kitchen time (morning preferably)
•    Reserve the pineapple infused Bacardi 8.

Garnish Preparation:
•    Slice a fresh pineapple into rings, core and cut each ring into 8 pieces; leave skin on the pineapple. Lay the pieces in a shallow pan and cover with Bacardi 8; cover and refrigerate. Allow the pineapple to infuse the rum for 48 hours, flipping the pineapple once after 24 hours.
•    Remove the pineapple from refrigeration and allow to come to room temperature. Heat a grill pan over high heat. Sear the pineapple on both sides creating golden brown grill marks. Cool and store.
•    Reserve the pineapple infused Bacardi 8.

 

3rd Place Winner, Kate Bolton,  Northern California

Death in Paradise
2.5 oz Bacardi Superior
.5 Velvet Falernum
1 oz salted caramelized pineapple syrup
.75 coconut milk
1 lemon juice
Dash St. George absinthe
Garnish tarragon leaves

Directions:
Combine all ingredients in a mixing tin, add ice and shake vigorously. Strain into a pina colada glass filled with ice. Garnish with enough tarragon so the leaves can be seen throughout the drink and the guest can smell the aromatics as they sip.

Salted caramelized pineapple syrup: caramelize pineapple slices with brown sugar in a large pan. Add salt. Macerate pineapple in a sugar solution and strain.

People’s Choice, Matt Myers, Las Vegas, NV

Thai Pina Colada
1 batch Thai Syrup Yields 12 portions
1/2 bunch Lemon Grass washed, chopped
1/2 pint Ginger Peel Chopped
1/2 pint Kaffir Lime Leaves
1 liters Fee Brothers Rock Candy Syrup

Pina Colada mix Per drink
1/2 oz Coco Lopez
1 1/2 oz Pineapple Juice
1/2 oz Heavy Cream

Thai Pina Colada
1 1/2 oz Bacardi 8 Yr
2 oz Pina Colada Mix (recipe above)
1 1/2 oz Thai Syrup
6 Leaves & 1 crown Mint Leaves (Crown is top of mint sprig) Muddled & for garnish
3 Leaves Kaffir Lime Leaves Muddled & for garnish
1 Shoot Lemon Grass Garnish

Directions:

Thai Syrup:
1. Bring syrup in a medium saucepan to a low simmer.
2. Add aromatics and stir.
3. Simmer for 5 minutes and remove from heat.
4. Allow to cool to room temp.
5. Strain off chucks and reserve the syrup.
Pina Colada Mix: This is done due to the large volume we sell at the Bellagio pool.
1. Mix as ratio mentioned.
2. Mix thoroughly to beat up and chunk from the coco Lopez.
For Cocktail:
1. in an old fashion glass bruise 6 mint leaves and 2 kaffir lime leaves with Bacardi 8 rum.
2. Strain rum into blender with Thai Syrup, Pina Colada mix and 1 scoop of ice. (Reserve glass with bruised leaves).
3. Blend until smooth.
4. Pour contents into old fashion glass with bruised leaves.
5. Stir leaves quickly. Garnish with 1 Lemon grass shoot, 1 kaffir lime leaf and a slapped mint crown.
6. Provide a straw and enjoy. We currently serve this at the Bellagio pool. Cheers!