Elisa Wood-Fired Grill bartender Devin McKeigan is taking her Mi Luz cocktail to the Canadian finals of the Bacardi Legacy Cocktail Competition in February.
The drink’s inspiration comes from her love of the hospitality industry, which, to her, is like family.
“Mi Luz embodies the light that we all have inside and how we let it shine when fuelled by passion and the people around us,” McKeigan says. “Like a lighthouse, our light within leads the way through life and continues to burn strong when we stand tall and together.”
2 oz Bacardi Añejo Cuatro
¾ oz Martini Bianco
¾ oz apple-rich Demerara (Using equal parts apple juice and Demerara sugar, boil juice; add sugar and stir; remove from heat.)
2 dashes Scrappy’s Seville Orange Bitters
2-3 spritzes of salted caraway solution (Boil 4 parts water. Add 1 part salt. Stir till dissolved. Remove from heat. Add approximately 4 heaping tablespoons of caraway seeds. Infuse for 24 to 48 hours.)
Put all ingredients except the salted caraway solution into a mixing glass. Add ice. Stir to dilution. Strain into tulip, snifter, or desired glassware. Spritz with salted caraway solution.