Club + Bars

Bacardi awards top cocktails in cruise industry

Who says you can’t get a good cocktail on a cruise ship?

Earlier this month Bacardi recognized the best of the best when it came to cocktails and cuisine in the cruise ship industry. The unveiling of the winners for the sixth annual competition took place at The Forge Restaurant with an extravagantly produced party that featured all of the winning cocktails and cuisines in various categories, along with acrobats, dancers and costumed servers from an Alice and Wonderland style fantasy.

Simon Blacoe of Royal Caribbean International was awarded Bartender of the Year for his creation ‘O Bloody Hell’, made with Grey Goose L’Orange,  while Anuroop Konikkara of Carnival Cruise Lines claimed the Chef of the Year honors for his eye-catching appetizer, ‘Bacardi Limon 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. They each took home crystal trophies and a cash prize of $5,000. They also receive a five-day intensive High Performance Leadership course of study for cruise industry professionals at Florida International University (FIU) School of Hospitality & Tourism Management. 

The five cocktail categories were based on some of the Bacardi group core brands – Bacardi rums and flavored rums, Grey Goose vodka and flavored vodkas, Bombay Sapphire gin, and Dewar’s blended scotch whiskies. The culinary side of the competition received entries for the following categories: Appetizer, Healthy Heart Dish, Main Course, Vegetarian Course and Dessert.

Below are the recipes of the winning cocktails for each group. Our favorites – the Creole Mojito and the English Breakfast Spiced Tea.

O Bloody Hell

By Simon Blacoe, Royal Caribbean

  • 1 1/5 parts Grey Goose L’Orange
  • 3/5 part blood orange purée
  • 3/5 part Cointreau Orange Liqueur
  • 2/5 part simple syrup
  • 2/5 part freshly-squeezed lime juice
  • Top with ginger ale


  • 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.

All Night Long

By Muhamad Muttaqien, Azamara Cruises

  • 2 2/5 parts Dewar’s 12 Year Old
  • 1 1/5 parts Milk (full fat)
  • 2/5 part egg yolk (half an egg yolk)
  • 4/5 part honey syrup
  • 3-4 pieces of fresh ginger (thumb size)
  • A dash of vanilla essence


  • Make honey syrup by dissolving one part honey in one part water over low heat.
  • Muddle ginger in a cocktail shaker, add Dewar’s 12 and all other ingredients (except egg yolk) plus cubed ice.
  • Add the egg yolk, shake hard and double strain into a chilled martini glass.
  • Finish with a sprinkling of freshly grated cinnamon.

Creole Mojito

Sanja Vukotic, Celebrity Cruises

  • 2 parts Bacardi 8 Year Old Rum
  • 10-12 mint leaves
  • 2/5 part simple syrup
  • 4/5 part Napoleon Mandarin
  • Dash La Fee orange bitters
  • 2 orange wedges
  • Spritz Soda water


  • Make simple syrup by dissolving one part sugar in one part water over low heat.
  • Muddle orange in a highball glass.
  • Clap the mint to release the aroma and place in glass with Bacardi 8  and all other ingredients.
  • Top with crushed ice and churn to integrate flavors.
  • Add a splash of soda water and stir.
  • Crown with more crushed ice.
  • Garnish with a wedge of orange and a fresh spring of mint.

English Breakfast Spiced Tea

Michal Miller, Cunard Line

  • 2 parts Bombay Sapphire Gin
  • 1 part Elderflower liqueur
  • 2 2/5 parts freshly brewed English Breakfast tea
  • 3/5 part freshly squeezed lemon juice
  • Top with ginger ale


  • Double brew tea by placing 4 teabags per 1L of water allowing to steep for 4 minutes.
  • Place Bombay Sapphire gin and all other ingredients, except ginger ale, into a cocktail shaker with ice.
  • Shake and strain into a highball filled with cubed ice.
  • Top with ginger ale and stir.
  • Garnish with a twist of lemon and 2 blackberries.

Hot Apple Boat

Mart Jürikivi, Tallink Cruises

  • 4/5 part Bacardi Superior Rum
  • 4/5 part sour apple liqueur
  • 6 parts cloudy apple juice/apple cider
  • 2-3 pieces fresh ginger


  • Heat apple juice in a saucepan.
  • In a heat proof latte glass/snifter, muddle the fresh ginger and add the Bacardi rum, sour apple liqueur and a cinnamon stick.
  • Pour over the ‘hot’ apple juice and stir well with the cinnamon stick to infuse the flavor.
  • Serve immediately with cinnamon stick.