Bacardi Untameable – cocktails with Bacardi Mixologist Shervene Shahbazkhani

We caught up with Bacardi Mixologist Shervene Shahbazkhani at the launch of the Barcardi Untameable campaign.

Bacardi Bottles and Cocktails

Over a Daiquiri, of course, I asked Shervene some questions.


1. How did you get into the Mixologist scene?

After working in hospitality through University I decided to work with the Voodoo Rooms in Edinburgh.  This was a great learning experience.  I got to see all aspects of bar work in the years I was there and gained a love for mixing drinks.  After working there for two and a half years, Bacardi head hunted me to become a spokesperson.

2. What is your favourite Bar in the World?

Dry Martini in Barcelona, an old school bar with lots of character.

3. What is your favourite Drink?

Has to be a Daiquiri!

4. What is the most enjoyable part of your job?

Meeting with people at events and showing them my love of drinks and hoping that they catch the bug.

5. Where is the best place you have mixed drinks?

The Broken Shaker in Miami.  I was there for a global competition and everyone jumped behind the bar to mix drinks, not  just the bar staff.

6. Who would you like to mix drinks for?

I love making drinks for my father.  He is old school and not from a drinking culture so when he liked my Daiquiri, I was happy.

Shervene then showed me how to make three classic Bacardi Cocktails, which I of course had to try.  They were delicious.  It was great to meet up with Shervene, such a lovely lady with lots of passion.

Find out more about the PASSION of the Bacardi Family here.

and keep up to date with happenings on their Facebook Page


Bacardi Bottles and CocktailsDaiquiri

Created in 1898 by a mining engineer in the Cuban town of Daiquiri in order to keep him cook in the heat.  This classic drink soon spread.


2 parts Bacardi Superior rum
1 part freshly squeezed lime juice
2 tsp sugar


Place freshly pressed lime juice into a cocktail shaker

food and drink glasgow bacardi daquiri
Freshly cut and pressed lime

Add sugar in a cocktail shaker stir until the sugar has dissolved.

food and drink glasgow bacardi daquiri
Add sugar

Then pour in the Bacardi Superior rum

food and drink glasgow bacardi daquiri
Add Bacardi Superior Rum

Fill the shaker with half cubed ice, followed by half crushed ice. Place the lid on the shaker and shake vigorously until thoroughly chilled.

 Finally, strain through a fine tea strainer into a chilled cocktail glass

food and drink glasgow bacardi daquiri

Rum Old Fashioned

Hailing from the early 1900 in New York, this cocktail substitutes Bacardi for the usual Whisky.


2 parts Bacardi 8 Años
2 dashes Angostura® bitters
1 splash water
1-2 tsp sugar
1 orange zest


In an Old-Fashioned glass, pour in the sugar, water and Angostura Bitters®. Then combine everything with a bar spoon (or muddler) and add half the Bacardi 8 Años.

Add Bacardi 8 Anos
Add Bacardi 8 Anos

Pour in the second half of the rum and two or three more ice cubes and continue to stir.

food and drink glasgow bacardi old fashioned rum



Now cut a piece of orange peel (about 5 cm long) and squeeze it over the drink (to release the zest) before dropping it into the drink.

food and drink glasgow bacardi old fashioned rum


Cuba Libre

US soldier Captain Russell ordered a Bacardi Gold rum and Coke with lime and celebratethe  end of the Cuban War of Independence.  The Captain proposed a toast, ‘Por Cuba Libre’, “For A Free Cuba”.


1 part BACARDÍ Gold rum
2 parts cola (bottled)
2 lime wedges


Fill a highball glass with ice. Pour in the Bacardi Gold rum


food and drink glasgow bacardi cuba libre
add Bacardi Gold Rum

Top up glass with chilled cola then squeeze 2 lime wedges over the ice and drop them into the glass and give it all a gentle stir.


food and drink glasgow bacardi cuba libre
Freshly squeezed limes








I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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