Having plied his trade at Darlinghurst's Hinky Dinks for the past two years, Jimmy Irvine knows a thing or two about cocktails. So when the Bacardi Legacy competition opened last year, he jumped in. Now he's the NSW finalist for an event in which bartenders from all over the world create a new cocktail using the rum that boasts a 150-year old history.

Tasked with creating a modern classic that will stand the test of time, Irvine came up with The Old Man and The Daiquiri. It's a mix of Bacardi, maraschino, pomegranate, fresh lime and champagne. It's a smooth, refreshing drink, and the perfect tonic for a hot Sydney day. It's a riff on a traditional Daiquiri and a Hemingway Daiquiri, and was inspired by Irvine's love of Hemingway's work, particularly The Old Man and the Sea.

Irvine took a while to get his recipe right. “I tinkered with about seven different drinks before I got to The Old Man and The Daiquiri,” he says. “My process was based on the original Daiquiri with the maraschino element of the Hemingway Daiquiri, combined with pomegranate – which is one of the flavours I love using at the moment.” As for the champagne, “I was sitting at home, it was that week of 40-degree days we had last November, it was hot, and I thought about what the drink needed. Champagne was the answer.”

Irvine is one of five finalists who will compete in the national final at The Mint in Sydney on March 4. The winner of that event will then travel to Moscow in April to represent Australia in the global final.

We wish Irvine all the best at the national finals. And if you want to try The Old Man and The Daiquiri for yourself, get down to Hinky Dinks. Or get out your cocktail shaker and give it a go at home.

The Old Man and The Daiquiri

45ml Bacardi Superior
20ml Fresh lime juice
10ml Maraschino liqueur
10ml Pomegranate
20ml Champagne
Garnish: Maraschino cherry and lime twist on a skewer

Place all ingredients into a cocktail shaker, except for the champagne, and fill with ice. Shake vigorously and fine strain over a single ice cube in a champagne flute or saucer. Top with champagne and garnish.