Offerings at the Second Annual Bacardi Cruise Competition  

Bacardi honors recipes and drink mixes

A bartender and a chef, both from Carnival Cruise Lines were honored for their recipes using Bacardi products March 1 in the Second Annual Bacardi Cruise Competition.

The Kiwi Sapphire developed by Mario Jelic and a paprika and disaronno braised lamb shank with chocolate cinnamon sauce made by Bipin Sharma earned the pair the honor of Bacardi Bartender and Bacardi Chef of the Year. They received their awards at a dinner held at the Ritz-Carlton hotel in Coconut Grove, Florida. Five cocktails and five culinary recipes were also honored, and served, to the attending group. Winners also received cash scholarships from the Marine Hotel Association.

The event began with a cocktail reception with the drink recipes of the five winners, sampled by a large contingency of cruise line officials and representatives from Bacardi. Deborah Golden of GoLDEN Speaks Out, one of the organizers of the competition, hosted the event. Other sponsors included Johnson & Wales University, the MHA, Maritime Telecommunications Network, ShowTenders and Porthole Cruise Magazine.

This year also included a People’s Choice award that allowed guests to pick their favorites. Winners were the Kiwi Sapphire cocktail of Jelic’s and the beluga and lentil and basmati rice cake made by Daryl Neamtu of Windstar Cruises.

The following is a list of winners by category