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Koco Widyatno is one of ‘Hong Kong – Macau’s’ top 8 finalists for this year’s Bacardi Legacy Cocktail Competition and he shares with us his recipe for Catalan cocktail.

pictures: Vangelis Patsialos

You know what Bacardi Legacy Cocktail Competition means. Bartenders worldwide challenge themselves to create the next iconic cocktail that will be revered and celebrated across the globe. They are tasked with creating a classic rum cocktail that can become a part of the cocktail history. This year’s competition is underway in more than 35 countries. The Global Legacy Cocktail Competition will be held in Berlin, Germany and is expected to take place in May 2017.
As the Bacardi Legacy Cocktail Competition returns to Hong Kong and Macau in 2016 – 2017, the local finalists are currently promoting their cocktail creations through guest bartending events and social media. The regional final will be held on February 29th in Taipei. One of the city’s top finalists is Koco Widyatno (bartender at The Ritz-Carlton, Macau) with his Bacardi cocktail recipe called Catalan.
Koco Widyatno wanted to share with us his thoughts and recipe. Here is how Koco came up with his cocktail: “Catalan is a tribute to the bravery of travelling bartenders who leave their comfort zone, their home bar, to find their path to success.  My inspiration of this cocktail comes from the birth place of Don Facundo Bacardi, Catalonia. In Catalonia there was a famous  drink called ” Rom Cremat ” which means ” Burnt Rum “, usually enjoyed in the 1900s by travellers after their journey from Cuba, leaving their families because of the Cuban-American war. My twist of Rom Cremat is including the Drambuie liqueur and chocolate bitters for adding more spices and herbal notes to the original drink.”


  • 75 ml Bacardi Carta Blanca
  • 20 ml Drambuie
  • 2 dashes Aztec chocolate bitters
  • 8 coffee beans
  • 1 cinamon stick
  • 2 orange peels
  • 1 cube of brown sugar

Add all ingredients (except orange peer) into a small saucepan. Use a blowtorch to put flame on the liquid mixture and start flambe process. Stir carefully for 1-2 minutes until sugar-cube dissolves completely. Transfer all the ingredients into a chilled shaker tin. (Be careful, as the liquid will be hot and fire can spread everywhere). Add plenty of ice immediately. Throw liquid 6 times back and forth. Double strain into a chilled cocktail coupe glass. Zest with one orange peel.

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