The cocktail that helped bartender Marc Bonneton win the Bacardi Global Legacy Cocktail Competition is a rather simple spin-off of the Ramos Gin Fizz.
Marco's Bacardi Fizz substitutes rum for gin and Chartreuse for orange flower water.
In my latest post for FineCooking.com, I list both recipes.
I've left the original metric units for accuracy, and converted them to approximate fluid ounces, so some adjustment may be neccesary.
Marco's Bacardi Fizz
by Marc Bonneton
50ml (1.75 fl. oz.) Bacardi Superior rum
40ml (1.5 fl. oz.) Cream
15ml (.5 fl. oz.) Green Chartreuse
15ml (.5 fl. oz.) Lemon Juice
15ml (.5 fl. oz.) Lime Juice
15ml (.5 fl. oz.) Simple Syrup
1 egg white
Top with soda water
Mint sprig for garnish
Dry-shake the egg white in a shaker with no ice, then add all the other ingredients and ice and shake for a long time to emulsify to egg white and the cream. Fine-strain into a tall glass and top with soda water. Garnish with a sprig of mint.
Get both recipes here.