Bacardi predicts return to the classics in 2018

January 22, 2018
By Alana House

Bacardi Martini Australia has revealed its predictions for the cocktails that will shape 2018.

Interestingly, the trends don’t include any ‘contemporary’ cocktails, rather the classics that stand the test of time are expected to make noise this year. 

From the Spritz to the Pina Colada, Bacardi’s ambassadors are looking forward to keeping things and focusing on well-executed timeless cocktails. 

“Classic cocktails will never truly go out of fashion, and on the flip side were never really out,” said Peter Hollands, Bacardi-Martini Australia Brand Ambassador. “It is true however that every few years we start seeing them being given a bit more attention. I’m happy to say that this is that year. 

Simple drinks made allow a bartender to focus on the individual guest and tailor the flavours without being limited by a bespoke menu. 

“So in 2018 revisit some of your favourites, engage your guests with a recommendation off menu, and enjoy the great drinks that last.”

Here are a selection of Bacardi’s favourite recipes:

45 mls MARTINI & ROSSI Riserva Rubino
60 mls MARTINI & ROSSI Prosecco
60 mls sparkling water
Method: Combine and garnish with an orange twist and oregano bouquet.


15 mls BACARDÍ Coconut Flavored rum
30 mls fresh pineapple juice, strained
90 mls coconut water
.25 tsp citric acid
20 mls sugar syrup
Method: For a classic Piña Colada, combine all ingredients into a blender and mix until frothy. For a fizzy spin, chill all ingredients then pour into soda siphon. Cap and seal siphon, charge siphon with one CO2 soda charger and shake vigorously to incorporate and carbonate. Stream cocktail from siphon into an ice filled hurricane glass. Garnish with a pineapple fan.

60 mls D’USSE ® cognac
15 mls lemon juice
10 mls simple syrup
90 mls parts Brut champagne 
Method: Combine cognac, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Top up with champagne. Stir gently and garnish with a long lemon twist.

50 mls BOMBAY® gin
50 mls NOILLY PRAT® Dry vermouth
Method: In a mixing glass, stir spirits over ice, strain into a coupe glass. Garnish with a lemon twist.


30 mls OXLEY Gin 
30 mls Campari
30 mls MARTIN & ROSSI Riserva Speciale Rubino
Method: Combine ingredients and stir until chilled and diluted. Strain over cubed ice into Double old-fashioned glass. Garnish with an orange slice.


45 mls DEWAR’S® 12 Blended Scotch Whisky
30 mls TEELING® Small Batch Irish Whiskey 
20 mls lemon juice
15 mls orgeat
Method: Combine ingredients in a cocktail shaker, shake, fine strain into a punch glass with a large chunk of ice. Garnish with nutmeg or orange oils.

45 mls BOMBAY Sapphire gin
Tonic water
Method: Pour gin into ice filled highball and top of with tonic. Garnish with a lemon wheel and rosemary.

45 ml BACARDI Ocho
15 ml SANTA TERESA® 1796 rum
20 ml fresh lime juice
15 ml orange curacao
10 ml orgeat
10 ml Rich Demerara Simple Syrup
Method: Combine all ingredients in a crushed iced shaker and until the tin is frosted. Pour contents of the tins into a double rocks glass. Garnish with half of a lime and a fresh sprig of mint.


60 ml CRAIGELLACHIE 13 Speyside Single Malt Scotch Whisky
30 ml MARTINI & ROSSI Riserva Speciale Ambrato
10 ml part BENEDICTINE®
2-Dashes Angostura (aromatic) Bitters
Method: In a mixing glass, stir spirits over ice, strain into a coupe glass. Garnish with a luxardo cherry.

60 ml MARTINI & ROSSI Reserva Speciale Ambrato Vermouth di Torino
60 ml Tonic Water
Method: Combine Ambrato vermouth and tonic water over ice in a wine glass and stir gently to combine. Garnish with a wide lemon peel and your herb sprig of choice if desired.

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