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How to make the Gonzo cocktail

Earlier this week, the European finals of the Bacardí Legacy global cocktail competition took place in London. 

Three hopeful bartenders from Sweden competed for a place in the global finals in Berlin, May 2017. In the end, it was Kaitlin Wilkes, assistant bar manager at Corner Club in Stockholm, who managed to impress the jury with her cocktail and presentation the most - and will compete against 40 other bartenders also eager to create a new modern classic Bacardí cocktail.

So, does Kaitlin have what it takes to go all the way? I'm pretty sure she does! If you can't swing by Corner Club to try her winning cocktail, here's how to do it yourself.

3/4 oz Bacardí 8 rum
3/4 oz Maraska maraschino liqueur
1/3 oz Lustau amontillado sherry
3 dashes Scrappy's grapefruit bitters
Fever Tree tonic water

Build the cocktail in an ice-filled zombie glass, garnish with a pink grapefruit slice and serve with a straw.

About the Author

Magnus Sundström

Spirits and cocktails, mixology and archaeology. Prohibition, tiki and beyond.

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