INTERNATIONAL. Bacardi Global Brands has unveiled details of its inaugural Bacardi “Bartender & Chef” Cruise Competition to recognise innovation onboard the world’s best cruise and ferry lines.
The competition calls for industry bartenders and chefs to mix the group’s products – such as BACARDI® Rums, BOMBAY SAPPHIRE® Gin, GREY GOOSE® Vodkas, DEWAR’S® Blended Scotch Whiskies and MARTINI® Vermouth – as well as liqueur products B&B®, DRAMBUIE® and DISARONNO®, into unique cocktails and gourmet culinary creations to tantalise travellers worldwide.
The competition was launched officially on 15 September. Cruise and ferry line bartenders and chefs have subsequently been invited to submit recipes in five cocktail and culinary categories. The deadline for submissions is 1 December 2005.
The recipes will be judged initially by Johnson & Wales University and ShowTenders®. The winning semi-finalists will then advance to the final round where a VIP judging panel, comprising cruise line executives, culinary experts, cocktail specialists and press, will assess their entries at an exclusive event at Johnson & Wales University Florida Campus.
Then, 10 semi-finalists and the coveted “Bacardi Bartender of the Year” and “Bacardi Chef of the Year” honours will be bestowed at a gala on 1 March 2006, at The Ritz-Carlton Coconut Grove, Miami, during which cash scholarships will be presented in co-operation with the Marine Hotel Association (MHA).
The cruise and ferry lines whose recipe submissions win will offer the winning cocktail and culinary recipes featuring Bacardi products onboard all ships for the 2006 annual sailing season.
For further information, including rules, regulations and entry forms, go to www.bacardicruisecompetition.com
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