Rum Around

With BACARDÍ‘s 10th annual Legacy Global Cocktail Competition just around the corner (May 1st in Mexico City), we’re in the mood to celebrate the deliciousness that is rum—not to mention, national finalist and bartender extraordinaire Sabrina Mailhot, who will be representing Canada at the event with her original Séquito cocktail. We chatted with Sabrina, who hails from Montreal, about (you guessed it) rum, at-home entertaining and what being in the competition (where she has a chance to win a bespoke year of travel, during which she will serve her "Legacy" cocktail at some of the finest bars in the world) means to her (psst: watch both days of semi-finals and the Grand Final as they are streamed live on Facebook). —Noa Nichol

Hi Sabrina! How does it feel (and what does it take) to be a finalist in the BACARDÍ Legacy Global Cocktail Competition?

A BACARDÍ Legacy Cocktail is one that stands the test of time and becomes established in the industry. With all the hard work and determination that I have put in this competition and developing a unique cocktail over the last few months, it definitely felt incredible to hear my name up on that stage in Miami, it’s an honour to be recognized.

What does a rum-based cocktail represent, in your opinion (for us it’s poolsides and sunshine all the way!)?

It really depends on the mood and the kind of flavour profile. In the case of my winning cocktail, the Séquito, you definitely get that poolside and sunshine feeling-it’s super tropical! Generally speaking, though, a rum-based cocktail can represent so many different things (e.g., a rum old fashioned with some winter spices or a bitter rum negroni will remind me of cottage outing in the winter and ice fishing).

What types of ingredients do you like to add to your rum-based creations, and why?

It always depends on the feeling you want to create. I find rum is a super-interesting spirit to work with for its versatility. I like to mix it with a very bold vermouth-as much as I love a classic daiquiri (simply made of white rum, sugar and lime juice).

With Easter just around the corner, what tips can you offer the "home bartender" when it comes to crafting the ultimate Easter cocktail (complete with "wow factor")?

Simply bubbles, elegant and delicious. Go ahead and get a nice bottle of BACARDÍ 8, some mint, aromatic bitters, lime juice and simple syrup. Here’s one of my favourite rum recipes, called an Ocho Old Cuban, which you can top with your favourite bubbles:

1.5 oz BACARDÍ 8
1 oz simple syrup
3/4 oz lime juice
2 dashes angostura bitters

That said, what holiday party pairs best with a yummy rum-based cocktail?

There is a rum cocktail out there for any event!

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