World Cocktail Championships. Rules & Regulations

Transcription

1 World Cocktail Championships Rules & Regulations

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3 Contents Introduction... page 4 Basic format... page 5 Contestants... page 5 Briefing... page 5 General rules for all competitors... page 6 Ingredients... page 7 Decoration and garnish... page 8 Glassware... page 8 Competitor preparation... page 9 Competitor sequence of the competition... page 9 Judging... page 10 WCC Committee and sub-committees... page 10 Flairtending Competition... page 11 Basic format... page 12 Rules for flairtending qualifying round and final round... page 12 Physical skills test (test year 2015)... page 13 Classic Mixing Competitions as assigned... page 14 Short Drink Competition... page 15 Bartenders Choice Competition... page 15 Before Dinner Cocktail Competition... page 15 Sparkling Cocktail Competition... page 16 Long Drink Competition... page 16 After Dinner Cocktail Competition... page 16 Super Final... page 17 Judges Flairtending Competition... page 19 Judges Classic Mixing... page 21 Technical jurt for effiency in Classic Mixing... page 23 Time and penalties Flairtending Competition... page 25 Time and penalties Classic Mixing... page 27 Awards & Prizes... page 29 Appendixes... page 31 Appendix A: Tasting judges form for Classic Mixing and Flairtending Competition... page 32 Appendix B: Technical judges form for Classic Mixing... page 33 Appendix C: Technical judges form for Flairtending Competition... page 35 Appendix D: Technical and tasting judges form for Super Final... page 37 Rules & Regulations 3

4 Introduction 1. The World Cocktail Championships (WCC) are open to member guilds of the International Bartenders Association (IBA) only. 2. IBA will create a calendar of five years duration (randomized), with the WCC Competitions that correspond to each country, giving each country the opportunity to arrange national competitions in the same competition as in the WCC. 3. Competitors in Flairtending Competitions will compete with a type of cocktail which will be assigned in advance, listed in a WCC-randomizer. 4. Rules within each competition can be updated and changed, as the IBA WCC Rules Committee continuously identifies trends and opportunities. 5. The World Cocktail Championships will be formalized and prepared by the host country in accordance with the WCC Rules and Regulations. The WCC Committee reserves the right to reject any competitor, recipe or recipe name considered unacceptable. 6. Recipes for the WCC must be submitted to the WCC Committee by the date stipulated (closing date). Each competitor will complete an IBA WCC entry form to include recipe, method and a short paragraph regarding the inspiration for the drink. WCC entry forms must be accompanied by a picture of the competitor, to be sent to the WCC Recipe Committee as a separate file: - Close-up (portrait, no action shot ) - Full-color - High resolution (at least 1MB, but preferably higher) 7. The WCC Committee, composed of the Vice Presidents of IBA, the IBA Secretary and in some cases other members of the IBA Board, as well as the President of the host country, will supervise the World Cocktail Championships conducted in the host country. 8. Prior to the WCC, the WCC Recipe Committee will review all recipes for eligibility. Entries submitted to the organizers will only be considered officially accepted once the organizers have sent acceptance acknowledgement to all contestants within ten (10) days from their submission. 9. All cocktails submitted will remain the property of the IBA and IBA Associate Members. 10. The WCC Committee will not be held responsible for unavailability of any beverages, garnishes and/or bar equipment during the period of the competition. 11. A detailed list with IBA Associate Members products (WCC Official Product List) is supplied by the WCC Committee on an annual basis. 12. Each Association/Guild may submit two (2) recipes, one for the Flairtending Competition and one for Classic Mixing Competitions, both recipes to be entered in and registered on the official entry form supplied by the WCC Committee on or before the designated date. 13. Recipes submitted after the closing date will not be accepted (participants will not be considered for the competition). 14. It is the responsibility of the participant and Guild President to ensure that recipes submitted must comply with the guidelines and recipe rules as stated. 15. Entries must be submitted in the correct application form issued by the IBA for the WCC. 16. Recipes submitted are deemed to be correct and checked by the Guild President and no change will be entertained except for errors in printing. 17. No changes can be made to the cocktails after the entry form has been submitted to the WCC Committee unless approved by the WCC Committee. 18. Recipes entered must be the original creation of the competitors. If competitors are thought to have plagiarized a well known, existing cocktail, they may be disqualified. 4 Rules & Regulations

5 Basic format 1. The WCC is divided into six (6) Cocktail Competitions (one Flairtending Competition and 5 Classic Mixing Competitions) for each year. Each of the 5 Classic Mixing Competitions is assigned randomly to different countries and expresses what mixing competition each association will participate in. A calendar will be put in place to represent at least five (5) years by the IBA. 2. Competitors in the Flairtending Competition compete in qualifying rounds and a final. Competitors in Classic Mixing will compete in one (1) round only. 3. The contestant with the highest score in each of these six (6) competitions will be proclaimed winner of the Best Cocktail of the Year in that particular competition. 4. Winners of all six (6) competitions will be awarded the title Best Cocktail of the Year. The winner of the Flairtending Competition and all five (5) winners of the Classic Mixing Competitions will compete with each other in the WCC Super Final to compete for IBA World Bartender of the Year. Contestants 1. Each country (guild/association) affiliated to the IBA is granted admission into WCC with two (2) contestants. 2. One entry may be used for admitting a competitor in Flairtending and one entry is valid for a second competitor to participate in Classic Mixing. 3. Each guild competitor will be paired with one (or sometimes two) IBA Associate Member(s) with reference to two contestants, one (or two) Associate Member(s) for Flairtending and one (or two) Associate Member(s) for Classic Mixing Competition. This official (global) draw is initiated by (members of) the IBA Board, on a date to be announced in advance. A first draw is made to determinate the competitors in Flairtending. A second draw will be made to pair off guilds to compete in Classic Mixing. 4. Entries for the WCC must be submitted to the IBA Organizing Committee by the date stipulated. Briefing 1. Briefing sessions will be conducted one (1) or two (2) days prior to the competitions. It is the responsibility of the competitor to check the posted and scheduled time and location of the briefing upon arrival in the host country. 2. The Chairman in charge of the Flairtending Competition will chair the briefing for the evening at which time the rules will be explained and the draw for the sequence of the competition will be executed. 3. The Chairman in charge of Classic Mixing Competitions will chair the briefing for the evening at which time the rules will be explained and the draw for the sequence of the competition will be executed. 4. Contestants must bring along a copy of their recipes as submitted to the WCC for the briefing session. 5. Competitors should note that briefings are not a forum for discussion, but if necessary judges will be there to interpret and explain the rules. Rules & Regulations 5

6 General rules for all competitors (Flairtending and Classic Mixing)

7 Ingredients 1. Cocktails must not contain more than six (6) ingredients, including bar spoons, drops or dashes and solid ingredients such as fruit or spices. 2. Recipes must contain: at least 1,5 cl of the drawn product, with the exception of cocktail bitters and cocktail elixers, where a few drops (or dashes) may be sufficient. 3. Recipes must contain: at least 4 cl of alcoholic ingredients. 4. Recipes may not contain more than 7 cl of alcohol in any cocktail. 5. Recipes must contain: not more than four (4) alcoholic ingredients. 6. Recipes must contain: at least one alcoholic beverage as a base spirit (i.e. brandy, gin, rum, vodka, etc). The other ingredients must be a modifier (i.e. bitters, cocktail syrups, liqueurs, etc). A second (2nd) base spirit (brandy, rum, whiskey, etc) may also be used, but must be less than the assigned IBA Associate Member brand if also a base spirit. 7. All garnishes inside the glass which are touching the liquid are considered ingredients. Spray of citrus zest over the drink, the use of a vaporizer (vapor or spray) will be considered an ingredient. Points will be deducted by the Tasting Judge if decoration falls from the side of the glass. 8. All ingredients in the recipe must to be selected from the WCC Official Product List as supplied. This list of products may change from year to year depending on the composition of IBA Associate Members. 9. Some IBA Associate Members distribute certain products in certain countries but these products may not be listed in the WCC Official Product List as compiled by the IBA. Therefore these products will not be admitted at the WCC. 10. Strictly no: homemade or pre-made ingredients (except in the Bartenders Choice Competition). 11. Strictly no: heated ingredient (except in the Bartenders Choice Competition). 12. Strictly no: non-sponsored ingredients. 13. Strictly no: artificial ingredients or colorants. 14. Strictly no: Open flame (only small torch for caramelizing fruit or sugar with approval of host country/wcc Committee). 15. Carbonated and non-carbonated waters may be used, if provided by IBA Associate Members. Only juices from IBA Associate Members will be permitted, with the exception of: lemon juice (fresh), lime juice (fresh), orange juice (fresh), grapefruit juice (fresh). Only those juices not available from IBA Associate Members may be brought in. Should an IBA Associate Member offer bottled orange or grapefruit juice, fresh juice will not be an option. 16. Fresh juices: if a certain kind of fruit juice is not available from one of the IBA Associate Members, then competitors are allowed to produce that (fresh) fruit juice backstage on the day of the competition, immediately prior to preparing garnish. Prior to garnish preparation is the only time fresh juice(s) may be squeezed. 17. Competitors are responsible for supplying their own fruit to be juiced, unless the host country is able to supply freshly squeezed juices. 18. Dairy products will consist of cream, eggs, ice cream (in the Bartenders Choice Competition only, not to exceed 6 cl), milk, yogurt and patisserie (pastry) products. 19. Homemade - or self-made ingredients, or the blending of a number of ingredients to be counted as one (1) ingredient, will not be allowed (except in the Bartenders Choice Competition). Any airs/foams, caviars must be made on stage. If custom shaped ice is approved for use, a piece of ice must be tasted by the Technical Judge to confirm it is only frozen water. 20. Competitors in Bartenders Choice Competition may use heated ingredients (Hot Drinks), only with advanced written permission by the WCC Committee. 21. Any substitutions and questionable ingredients in a competitor s original recipe must have the approval of the WCC Committee. 22. Recipes must be expressed in centiliters, divided in respectively whole numbers (1 cl, 2 cl, 3 cl, etc) and/or half numbers (0,5 cl, 1,5 cl, 2,5 cl, etc), bar spoons, dashes or drops being the smallest quantities. 23. Any quantities of fruit, herbs and vegetables used (or similar) must be stipulated; exact measures must be stated at all times. Rules & Regulations 7

8 Decoration and Garnish 1. Garnishes are used inside the glass, both for decoration as well as for modifying purposes. 2. Garnishes are considered to be a modifier (cocktail cherry, fruit zest, olive, etc) and are counted as an ingredient if they are placed in the cocktail rather than on the rim of the glass. 3. Decorations are used on the rim, side, on the stem or on the top of the glass only and are not considered an ingredient. 4. Ingredients placed on the rim of the glass, such as sugar and salt, are meant to be part of the flavor of the drink so even though they are on the rim, they are considered to be an ingredient. 5. Decorations and garnishes must be edible. The use of edible flowers, fruits, herbs, leaves, spices and vegetables, including barks, fruit shells, peels, pips (seeds) from fruits, sprigs and stems, etc are allowed. Flowers used in the drink or as decoration must be of an edible variety. 6. Garnishes may be mounted on cocktail picks, forks, skewers, sticks, straws or other common bar accessories. 7. Decorations and garnishes must be prepared (cut-up) in the back-stage area at the WCC garnish table during the garnish time (15 minutes), prior to going on stage. Any kind of pre-fixed garnishes made beforehand (partly prepared elsewhere) will be removed from the competition and may risk being eliminated from the competition by the WCC committee. 8. Garnishes may only be placed on glasses once the competition has begun. Placing the garnish on the glassware prior to preparing the cocktail is not accepted. 9. No ice may be put into glasses prior to start of the competition. 10. Basic decorations and garnishes, such as: cocktail cherries, lemons, limes, oranges and olives will be furnished by the host country. The competitor will provide any other types of fruits, vegetables or herbs. 11. The host country will provide a list of fruits, vegetables and herbs available for the competition. If the competitor chooses ingredients other than those listed, the competitor must arrange for the purchase of the goods at his/her own expense. If for some reason the competitor fails to do so, the missing garnish will be left out of the competition and the competitor will not be allowed to substitute the missing garnish for a new one. 12. Food dyes will not be allowed. 13. Manufactured products (such as cocktail picks, etc) may be used to fix the garnish to the glass, but will not be used to enhance the visual appeal of the garnish. 14. Condiments such as: salt, sugar, pepper, cinnamon and nutmeg (as well as other similar spices), chocolate decoration (only when prepared in the back-office) and other condiments that are internationally used, will be allowed. 15. Universal straws, cocktail picks and stirrers will be provided by the host country and should not bear any kind of logo or branding. 16. The use of so-called side-garnish or staged cocktails (cocktails served on small plates, saucers, trays with additional garnishes on display next to the cocktail glass) is not permitted. 17. Airs, foams and specifications are allowed in all competitions. All ingredients used to make airs/foams must be made in the presence of a judge and abide by the maximum 6 ingredient rule. All ingredients and techniques must be explained in detail on the recipe submission document. 18. Any questionable decorations and garnishes must be approved by the WCC Committee. Glassware 1. Glassware will be provided by the IBA glassware sponsor(s) to be announced each year. 2. A file with a full selection of glasses, selected on an annual basis, will be available on the IBA-website. 3. Competitor must use the glassware stated in the recipe submission. No changes are allowed. 4. Competitor in the Bartenders Choice Competition is free to choose any type of glass from a selection of glasses provided that particular year by the IBA glassware sponsors. 8 Rules & Regulations

9 Competitor preparation 1. There will be a random drawing of competitors to determine the sequence for competitors, all drawings to be done during the briefing the day prior to the start of the competitions. 2. Competitors will present themselves in the color of their guild or in the full bartender s uniform of the company they represent. In this case, the uniform must not carry any branding from drink manufacturers other than from IBA Associate Members brands. 3. The WCC Committee will supply ice. Drinks may be served straight up, or over any form of ice that is not flavored. The host country will supply ice and crushed ice. The shape and style of ice will be based on availability. Large cube ice may be brought in by competitors but will not be supplied and will be tasted by the Technical Judge to confirm it is only water. 4. The use of measures is NOT mandatory for competitors. Free pouring is allowed. 5. Competitors may choose from the following methods for preparing cocktails: build (directly in glass), stir (mixing glass), shake (strain or double strain) or blend (electric). 6. Competitors must use their own bar utensils to prepare the cocktail. No bar tools will be supplied by IBA. Each competitor is responsible for bringing all tools; the host country will supply basic container/carafe for the pouring of fresh juices. Competitors may bring their own carafe. Competitors sequence of the competition 1. Competitors must supply the required garnishes and their own utensils on stage. Bottles for mixing will be displayed on the bar by Bar Coordinators or host country committee members. 2. When the competitor has set out and displayed the ingredients and bottles, they will await for the signal from the Committee Official to begin mixing. When a competitor has finished the cocktails, waiting staff will pick up one cocktail from each competitor and deliver them to the Tasting Jury. Competitors will pour from mixing glass and mixing tins into glasses from left to right. 3. Competitors will pour spirits from drawn sponsor products first and then from less alcoholic to max alcoholic, then non alcoholic ingredients. 4. Competitor will prepare five (5) cocktails according to the recipe. Of these, four (4) cocktails will be used for judging (tasting). The 5th cocktail will be put on display for public viewing. 5. In the event of unexpected accidents during the preparation of the cocktails (through no fault of the competitor), or any kind of misfortune takes place while transporting the cocktails to the Tasting Jury, the WCC Committee - in consultation with the competitor - will seek and propose a satisfactory solution for all parties involved. 6. Competitors will remain on stage until they are signaled to leave. 7. Competitors will present bottles to public and judges. Rules & Regulations 9

10 Judging 1. During the WCC a judging panel, a referee, spill Judges (for the Flairtending Competition only), a Tasting Jury, a Technical Jury, a Personal Presentation Jury, a Time Keeper and four (4) Sub-Committees, being a Bar Committee, a Back Room Committee, a Judges Stewards Committee and a Scoring Committee will support the WCC Committee. 2. All Judges must remain impartial and declare any vested interest they have in the WCC or its competitors. 3. The use of mobile phone by members of the jury is strictly forbidden whilst the competition is still in progress. 4. The WCC Committee reserves the right to have the final say on any matter relating to the judging of the Championships. All decisions of the WCC Committee will be final. 5. All judges will be briefed on the expectations of judging. All judges will be impartial and will have no prejudice to any flavor profile. 6. Scoring sheet for Tasting Judges: a comprehensive scoring sheet will be used by the IBA, the same tasting score sheet both for Flairtending Competition and Classic Mixing (see Appendix E). 7. Each Cocktail Competition has a set definition as set out in these rules. Each competitor will be judged on the condition that his/her cocktail meets the specification of the Cocktail Competition they were assigned to by the IBA. 8. Technical performances in both the Flairtending Competition as well as the Classic Mixing Competitions have the same maximum possible score. 9. Technical score has a maximum score of 250 points. 10. Scores for tasting and scores for technical aspects will be kept separate for the qualifying rounds. The Super Final will include technical, personal presentation from the qualifying round, as well as the Super Final Tasting Judges score sheet and the best performance based on interaction with the judges questioning. WCC committee and sub-committees 1. Sub-Committees and panels of Tasting Judges will be set up headed by the WCC Committee, to assist during the WCC. 2. The WCC Committee, after appointing the panel of judges, reserves the right to replace or appoint new judges before or during the competition. 10 Rules & Regulations

11 Flairtending Competition

12 Basic format 1. All competitors will compete in a qualifying round. The six (6) top Flairtending competitors from the qualifying round will be selected to enter the final of the Flairtending Competition. 2. The winner of the Flairtending Competition will appear in the Super Final to compete with the winners from the Classic Mixing Competitions. Rules for Flairtending Competition qualifying round and final round Routine 1. Competitor must be at the backstage reporting area thirty (30) minutes before competing or they will be disqualified. 2. Competitors will be given five (5) minutes to set-up. 3. Competitors will have five (5) minutes for their routine. 4. Competitors must produce four (4) identical cocktails during their routine in the stipulated time, both in the qualifying rounds, as well as in the Finals (three (3) for the tasting judge and one (1) for display). 5. Each bottle for the flairtending routine must contain at least 3 cl of actual alcoholic beverages, syrup and juices used in the recipe. 6. Once a product has been poured from a bottle, the bottle may not be used again for flairing. 7. The timekeeper will notify the competitor when the timing approaches four (4) minutes and subsequently three (3), two (2) and one (1) with a countdown. 8. Competitor will be penalized five (5) points for each ten (10) seconds overrunning the allotted time. 9. All competitors will receive their scores after the competitions. In the event that there is a tie, a decision will be made by the judges for the qualifying round and for the finals, based on the best score in the qualifying round. 10. Competitors must clear the station within four (4) minutes after their routine. Bar-backs will be assigned to assist. 11. Bar-backs must be used during the routine (host country will provide bar-back or competitors can choose their own). 12. Flairtending finals will be six minutes, not five minutes as in qualifying round. After the five minutes of Flairtending, competitors will be given an additional one minute to focus on the completion of the drink. Competitors can use their 6 minutes any way they wish. Mise-en-place 1. All equipment and bottles are to be stored in crates and kept neatly in the back bar. 2. Competitors are required to bring their own empty bottles required for the recipe. These are to be used in case of breakages. The organizer will not provide empty bottles. 3. Competitors may pour the required amount of alcohol into bottles in front of the checking committee (sponsored list) or use the bottles as supplied. 4. Sponsors bottles presented on stage must be new, clean and have a current label. Bottles with an old label or dirty label must not be used. 5. Competitors may use official IBA flairtending plastic bottles for their juice or the original juice containers. 6. No half size bottle (375ml) or miniature bottle will be permitted unless this is the size provided by the sponsor. 7. Competitors will provide their own speed pourers. 8. Taping speed pourers onto bottles: one finger length of tape (no more than 10 millimeters) to secure the pourer to bottle. This is to ensure safety. 9. Any products used outside of the WCC Official Product List list must be approved by the WCC Committee. Only when approved by the WCC Committee can a blank glass bottle with no labels or distinguishing features be allowed. Anything on the WCC Official Product List must be used in the original bottle. 12 Rules & Regulations

13 10. All bottles used on stage will be prepared during the briefing for competitors after numbers are drawn and recipe checks. 11. Competitors will provide their own CD (It is recommended to bring a back up copy/file or use Drop Box ) and to be labelled with the name of the competitor, song title and track. Physical skills test (test year 2015) Not to be added to competitors score for 2015: all flairtenders must participate In addition to the flairtending demonstration on stage, each flairtender will be put to the test in a speed round. Speed round skills test will take place at several IBA Associate Members booths/bars (determined by the usability of such a bar). The bar must be functional and mimic a normal bar. If such a bar does not exist the use of a Flair Bar will be set up in main room to host this speed round. 1. To be held in main competition room at an IBA Associate Members booth/bar. 2. A library of 10 common IBA cocktails will be available for competitors to review regarding IBA rules. 3. Three judges ask for three different cocktails from list. 4. Cocktails will not be judged on actual recipe, only on taste and how well the task was delivered. However if an ingredient is not added or substituted the judges will deduct points. 5. Score: fastest time (maximum time 5 minutes, working flair, best taste, style and composure, guest experience, is the drink complete with garnish [point system coming soon]). General 1. Hygiene aspects will be considered. 2. Competitor must be well dressed, wear tidy clothing, no ripped T-shirt or jeans. 3. Judges will award points on appearance of competitor (bartenders appearance, presentation to the audience, neatness/dress/ costume). 4. The name of the cocktail must be relevant to the cocktail being presented to score the maximum points on name association. 5. Obscene acts, names and/or gestures are not permitted. 6. The cocktail created can be in any style. 7. Method of preparation: shake, stir or blend. 8. The cocktails must be prepared and will be presented for tasting. The timer stops when the drink is raised up and presented to the judges. Rules & Regulations 13

14 Classic Mixing Competitions for assigned

15 1. There will be 5 competitions assigned to different guilds/associations. Each country will know their competition at least one year in advance. 2. There will be 5 different competitions from the list of competitions below. Each country will know their competition at least one year in advance. Short Drink Competition May be in the style of a Cobbler, Daisy, Smash, Sour or Tiki (inspired by a Crusta, Margarita, Sidecar or 1944 Mai Tai). A Daisy involves adding a little soda water to a Sour (spirit, citrus and sweetener). Bartenders Choice Competition No rules, but competitors must use IBA Associate Members products. Competitors may use as many ingredients as required provided it is IBA Associate Members products. Only one homemade ingredient is allowed. The recipe for the homemade product will be listed in the WCC 2015 Official magazine next to the cocktail recipe. This will allow our network to reproduce such a product. Time and preparation are the same as in other competitions (no fire is allowed, only the use of a torch to caramelize, provided it is approved by WCC Committee). Homemade ingredient specifications: 1. The base must be made with a product listed on the WCC Official Product List. 2. The drawn product is not to be used for preparing homemade ingredients. 3. Composition of this ingredient has to be described in the additional recipe on the registration form (will be checked by the jury). 4. A maximum of 2 cl can be used in a recipe. Before Dinner Cocktail Competition A drink designed to stimulate the appetite. An aperitif is dry rather than sweet (example: Champagne, Pastis, Sherry, Vermouth, Americano, Dry Martini, Negroni). Judges will favor dryer and/or bitter style cocktails rather than sweet cocktails when scoring on taste. 1. Before Dinner Cocktail will not contain more than two (2) centiliters of sweetened products. 2. The following products are classified as sweet products and will contain no more than two (2) centiliters of any one or a combination for the Before Dinner Cocktail. a. Liqueurs/Cordials *** b. Sweet fortified wines: Pedro Ximenez or Cream sherry, sweet Marsala, Port *** (all vermouth, Dry sherry and Marsala are permitted) c. Sweet sparkling wines or Dessert Wines *** d. Sweet fruit juices *** *** Subject to yearly adjustment, based on participation of IBA Associate Members Rules & Regulations 15

16 Sparkling Cocktail Competition 1. The mixer in the Sparkling Cocktail recipe to be chosen must be a sparkling wine from the IBA Associate Members. 2. Sparkling Cocktails must contain a minimum of 7 cl of sparkling wine. 3. The Sparkling Cocktail may not exceed 20 cl of liquid. 4. Alcohol added to sparkling wine must be no more than 4 cl. Long Drink Competition The Long Drink is served in a tall glass: it may be refreshing, sweet, sour, tropical, and be served in a glass that has a larger volume than any other glass option for the competition. Long Drink recipe, must contain at least 15 cl and be served in a tall glass as identified by IBA glassware selection. After Dinner Cocktail Competition After Dinner Cocktail may be considered to be either a dessert cocktail or a digestif cocktail (sweet or spirit forward). A digestif is a drink taken after a meal to aid digestion, complement a dessert or be a dessert. 16 Rules & Regulations

17 Super Final (Rules and Regulations)

18 The main goal of the prestigious WCC Super Final is to choose The IBA World Bartender of the Year, which is a combination of the best cocktail from each competition and the best performance in the Super Final. Each competitor entering the Super Final has won the best cocktail of the year from one of the 6 WCC competitions. The Super Final will show the ability and showmanship of each bartender (winner of the 6 competitions). Bartenders must present themselves including the cocktail to the judges and audience. A basic criterion of judgment is the competitor s professional efficiency. The judge who will be sitting directly in front of the competitor will expect to be entertained. The competitor can also share his/her philosophy, inspiration or story. The competitor will be judged on complexity, communication, creativity and cocktail taste and technique by a panel of four (4) VIP judges. The judges will focus on the presentation of the competitor first, then questions/discussion, then tasting, then scoring taste. Technical score will have to be through the overall performance, not quite as important as in the qualifying round. This jury will judge all competitors in Super Final. Overall awards are presented for Best Cocktail of the Year, Best Name (Drink and Name Association, IBA Cocktail DNA Cup), Best Technical Performance (IBA Prestige Award) and Best Garnish (IBA Art Deco Prize) and the WCC Super Final Trophy (IBA World Bartender of the Year). A special prize is given to the competitor under 28 years old, with the highest score in Flairtending Competition and Classic Mixing Competitions, called the IBA Eagle Reward. IBA World Bartender of the Year will combine the 4 technical scores with the 4 tasting scores in the Super Final. The performance score card for Super Final, contains a maximum of 115 points (Appendix H). Super Final, Rules 1. The 6 winners of the WCC Competitions will compete in the WCC Super Final. 2. The sequence of competitors will be decided by WCC Committee prior to the opening of the final round. 3. Competitors in the Super Final have to present their winning cocktail from the WCC Cocktail Competitions. 4. The competitor has to prepare 5 cocktails of his recipe (4 for judges + 1 for photo). 5. Fresh juices must be prepared in preparation room immediately prior to garnish preparation time. 6. Each of the 6 competitors in WCC Super Final will compete separately with the same judges in succession. 7. In the event of exceeding the time, a point penalty will follow as per technical judging document. 8. The judging panel will ask questions during the performance - in English. The competitor, equipped with a microphone (headset), can react and communicate. 9. All decisions made by the judges are final. 10. The winner of the Super Final will be declared: IBA World Bartender of the Year, being the competitor with the highest total score in the following categories: a. Technique & efficiency b. Communication c. Presentation d. Professional knowledge e. Score in Cocktail: Appearance f. Score in Cocktail: Aroma g. Score in Cocktail: Decoration h. Score in Cocktail: Taste i. In the event of a tie, the points from the tasting score will decide the winner. If there is still a tie, the best technical performance will determine the winner. The time limit is 15 minutes per each competitor. During the 15 minutes judges will engage the competitor in conversation. This includes creating the cocktail, overall presentation, philosophy and cocktail story (all to a professional level in front of the audience). Garnish prepared backstage 15 minutes as per qualifying round. 18 Rules & Regulations

19 Judges Flairtending Competition

20 The WCC Committee will present a calendar (randomizer) for the style of cocktail to be presented for each year for each country (Long Drink, Short Drink, After Dinner Cocktail, etc). The Judging Panel will consist of: a. 1 (one) Referee b. 1 (one) Time Keeper c. 5 (five) Technical Judges d. 1 (one) Drop/Spill Judge e. 3 (three) Taste Judges Change to 4 (four) Taste Judges A. Referee The Referee will strictly enforce the competition rules and any infringement will be appropriately penalized. Any infringement on the competition rules will result in a penalty of one hundred (100) points per each infringement. The referee will: 1. Check the preparation, ingredients, quantities and equipment before the routine. 2. Will deduct a certain percentage from the final score depending on any transgressions. 3. Arbitrate in the event of any disputes. B. Time Keeper 1. Will time the competition during the routine. 2. Will deduct points if the competitor exceeds the time limit: 10 (ten) points for every 5 seconds after the 5 minutes 20 (twenty) points for 10 seconds after the 5 minutes 30 (thirty) points for 15 seconds after the 5 minutes 40 (forty) points for 20 seconds after the 5 minutes C. Flair Technical Judges Scoring See appendix G (Score Sheet) D. Spill Judges Will deduct points for breakage, drops, fails, fumbles and spillages. E. Tasting Judges The appearance quality, aroma and flavor balance will be judged. Flairtending competitors should seriously consider the components of the drink, not only the performance. 20 Rules & Regulations

21 Judges Classic Mixing

22 The WCC Committee will have a calendar for the Cocktail Competitions to be used each year by each country. (Long Drink, Bartenders Choice, Before Dinner ) A. Tasting Judges The WCC Committee will appoint two (2) panels of Judges, consisting of five (5) judges for the Tasting Jury to rotate for each of the competitions (see Appendix A, Tasting Score Sheet). Two (2) panels of five (5) Tasting Judges will be available and rotate in the tasting room throughout all competitions. Judges are prohibited to return to the scene of the competition while the competition is in progress. B. Bar Committee Three to four (3 to 4) Bar Coordinators will monitor competitors while mixing. C. Back-room Committee Two to four (2 to 4) Coordinators will ensure that proper ingredients, decorations and garnishes are prepared in accordance with the given recipes before going on stage, plus one (1) Timekeeper, who will notify the competitors when the preparation time approaches fifteen (15) minutes and warns competitors that they subsequently face penalties in the form of having points deducted. D. Technical Judges See appendix F (Technical Score sheet). Four to six (4 to 6) persons: one (1) Chairman Technical Jury, four (4) Judges for the Technical Jury, one (1) Coordinator Technical Jury scoring sheets for collecting and delivering the scoring sheets to the Scoring Committee. E. Personal Presentation Judges Separate judges for evaluating personal presentation. F. Time Keeper Time keeper will keep time on the competition during their routine. G. Judges Stewards Committee a. Two (2) persons to brief and monitor the Tasting Judges. Judges Stewards explain the judging criteria to all the Tasting Judges prior to judging the cocktails. The Judges Stewards will check the scoring sheets from the Tasting Jury prior to handing the scoring sheets over to the Scoring Committee. b. The Judges Stewards Committee will make certain that the cocktail number (on the glass) corresponds with the number on the scoring sheet and that the scoring sheets are marked correctly and signed after each cocktail is judged. Note: competitors numbers do not correspond with cocktail numbers. c. All scoring sheets will be collected and delivered to the Scoring Committee and marked with full names and signatures of the jury members. d. The Judges Stewards Committee must inform judges that each cocktail is to be judged on its own merit and not against other cocktails. The judges will abstain from talking to each other when judging the cocktails. e. The Judges Stewards Committee will ensure that none of the members of the Tasting Jury will judge competitors they are affiliated with. H. Scoring Committee Four (4) persons. Two (2) persons to tally competition (cocktail) scoring taste sheet, one (1) person to tally the Technical Jury scoring sheet, plus one (1) person to finalize and recheck all the scoring sheets. After collecting the scoring sheets, this person will check the results to point out the winner in that particular competition. 22 Rules & Regulations

23 Technical jury for Efficiency in Classic Mixing

24 a. Competitors will be judged on efficiency when preparing the cocktail during their performances. b. The Technical scoring sheet starts with a maximum of two hundred (250) points. c. The points depicted in each criterion can be scored from a scale on Technical Score Sheet only. No other numbers may be used. d. The Technical Jury consists of four to six (4 to 6) judges and will be appointed by the WCC Committee. Each judge will judge one competitor at a time. The WCC Committee and Technical Judges will ensure that Technical Judges do not judge competitors they are affiliated with. e. Judges are to ensure that the cocktail number on the glass corresponds with the number on their scoring sheet. Judges are to judge based on the cocktail number and not on the competitor number. f. The competitor with the most points will be the winner of the Efficiency Prize (IBA Prestige Award), with the exclusion of the first, second and third prizes winners. In the event of more than one competitor ending up with the maximum score, the prize will be awarded to the competitor with the highest score from the Tasting Jury. g. Should a competitor fail to prepare the cocktail according to the recipe stated (wrong or missing ingredient), the Technical Jury will inform the WCC Committee of the wrong cocktail being made, and no tasting for the cocktail will be done. 24 Rules & Regulations

25 Time and penalties Flairtending Competition

26 A. Set-up 1. Competitor will be given five (5) minutes to set-up for the competition. 2. The timing for the set-up will commence immediately after the previous competitor has left the stage and the bar has been cleaned. 3. Competitor will be penalized five (5) points for each ten (10) seconds they overrun during the set-up. 4. Competitor will be given five (5) minutes for his/her routine. 5. The timekeeper will notify the competitor when the timing approaches four (4) minutes and subsequently three (3), two (2) and one (1) with a countdown. 6. Competitor must clear the station within four (4) minutes after his/her routine. Bar-backs will be assigned to assist. B. Penalties 1. Flairtending competitors who exceeded six (6) minutes will have their points deducted by one hundred (100) points. 2. Competitor using empty bottle(s) for flairing will be penalized. 26 Rules & Regulations

27 Time and penalties Classic Mixing

28 1. The time allowed for the preparation of decorations and garnishes is fifteen (15) minutes. 2. Competitor exceeding the preparation time of fifteen (15) minutes will be penalized by ten (10) points. The Back Room Committee will make judgments for time penalties collectively. Accordingly the Back Room Committee will inform/warn the competitor in the first instance that such a penalty is due and also at the time when such a penalty is implemented. Penalties given for exceeding the preparation time for decorations and garnishes will be deducted from the overall points in the Taste Competition. 3. If a change is enacted by a competitor in any way, in the recipe or garnish, or he/she does in any way not follow his/her original recipe, both in compilation and/or presentation, a penalty of ten (10) points will be deducted, applied to the tasting points only and based on a judgment made. 4. Competitor will be given two (2) minutes to set-up for the competition. During these two (2) minutes, the technical judging will already be effective. Competitors may use the two (2) minutes preparation time only to get acquainted with the work station and initiate activities such as polishing glassware, checking bar materials or bottles and to double check things like ice, etc. 5. Competitors may not use the two (2) minutes preparation time to fill glasses with ice, work on decorations and/or garnishes in, on, or around glasses, and may not pour any ingredient into glasses and/or bar materials. 6. If a competitor fails to make all his/hers five (5) cocktails and for instance only three (3) cocktails are taken to the jury, this competitor will only receive the scores from three (3) judges. Furthermore, such a contestant faces a ten (10) point penalty for not delivering the cocktail for the show table. 7. Competitors will be limited to seven (7) minutes for mixing their cocktail. A competitor who exceeds the time limit will be penalized by the Technical Jury. The addition of 1 minute (an eighth minute) will be added to competition time for the qualifying round to allow competitors to share inspirations/stories. 8. Competitors will share inspirations/stories (1 minute) before the clock begins for each round. The presentation should indicate how well the competitor engages with the audience during this one minute. The competitors are judged on their clarity and confidence, rather than their English language skills and are judged by an especially appointed pair of judges (2 per competitor). 9. The time frame may affect the actual result of the drink. A special Judge, being part of the Technical Jury is appointed and will be responsible for the time monitoring of the contestants. 10. The Technical Jury is appointed and will be responsible for the time monitoring of the contestants. 11. The Technical Jury will make judgments for time penalties collectively. The penalty time for competitors exceeding their performance time of seven (7) minutes is: -15 points for exceeding time from 1 to 15 seconds -30 points for exceeding time from 16 to 30 seconds -60 points for exceeding time from 31 to 60 seconds -75 points for exceeding time by 61 seconds or more 12. As a time frame forms part of the actual results, it is compulsory to appoint a special judge(s) responsible for monitoring the time only. 13. Penalty points for exceeding time will be transferred to the Tasting Jury, after which these penalty points will be deducted from the overall score in the Competition Taste. 28 Rules & Regulations

29 Awards & Prizes

30 1. The six winners in Flairtending Competition and Classic Mixing Competitions will all be proclaimed as IBA World Champion creating the Cocktail of the Year in their respective competition. Gold, silver and bronze medals will be awarded for first, second and third places for each Cocktail Competition. 2. The six winners in Flairtending Competition and Classic Mixing Competitions will compete in the Super Final with their winning cocktails. The competitor with the highest scores in the Super Final will be proclaimed the IBA World Bartender of the Year. 3. One competitor who achieves the highest score and displays an outstanding practical performance in Classic Mixing will be nominated to receive the IBA Prestige Award for the best technical performance. 4. A specially selected jury of the WCC Committee will choose the best garnish in all competitions. The contestant with the Best Garnish will receive a special price, called the IBA Art Deco Trophy. 5. A drink name is one of the key factors for its saleability, with this in mind the WCC Committee will judge the names of all contestants and decide on the best cocktail name (Drink & Name Association), to be awarded with a special prize IBA Cocktail DNA Cup. 6. Drink names could preferably (but not necessarily) associate with used products. 7. Drink names including lurid, rude, sexual words or words associated with narcotics, physical diseases or disabilities and racism are prohibited. 8. An (annual) IBA Team Prize will be awarded to the two competitors of the Guild being responsible for the best results compiled by one competitor competing in Flairtending Competition and one competitor in Classic Mixing Competitions (this should not contain a competitor from the Super Final, this is a chance to include another association). 9. A special prize called the IBA Eagle Reward will be awarded to the competitor under 28 years old who has the highest combined scores from the Tasting Judges and the Technical Judges, including Personal Presentation, both in Flairtending Competition and Classic Mixing Competitions. 10. The IBA President and the President of the Host Country will sign all Diplomas and/or Documents pertinent to the WCC. 11. The contestant winning the Super Final will receive an invitation to be present at the IBA AGM and World Cocktail Championships the following year as a guest of the IBA (including travel arrangements and hotel accommodation). 30 Rules & Regulations

31 Appendixes

32 Appendix A: Tasting Judges form for Classic Mixing and Flairtending Classic Mixing and Flairtending Tasting Score Card Cocktail Number Appearance Excellent Very good 8-11 Good 4-7 Fair 1-3 Neatness (Example-did garnish fall apart / into drink?) Originality / Creativity Cleanliness Aroma Excellent 9-10 Very good 6-8 Good 4-5 Fair 1-3 Balance / Pleasant / Fragrant Taste Excellent Very good Good Fair 1-9 Flavor (acidic / dry / sweet), Balance (sweet / sour) Finish (pleasant / negative / leaves you wanting more / falls flat and short) Garnish & Decoration Excellent 9-10 Very good 6-8 Good 4-5 Fair 1-3 Neatness / Originality Cocktail Competition Representation Excellent 9-10 Very good 6-8 Good 4-5 Fair 1-3 Classic Mixing and Flairtending: Does the cocktail meet the specifications of the competition assigned to the bartender? Before Dinner Cocktail (dry to bitter aperitif) Sparkling Cocktail (dry, aperitif, carbonation, taste sparkling component) Bartenders Choice Long Drink After Dinner Cocktail (digestif / dessert) Flairtending total score Excellent 9-10 Very good 6-8 Good 4-5 Fair 1-3 Overall Impression of Cocktail 1. Overall impression of cocktail will be used only in case of a tie. These points will not be counted unless there is a tie. 2. Should a tie remain, the competitor with the highest score in the taste category will be considered the winner. 3. Should a tie remain, the competitor with the highest score in Efficiency/Technique will be considered the winner. Name of Tasting Judge: 32 Rules & Regulations

33 Appendix B: Technical Judges Form for Classic Mixing IBA Classic Mixing Competitions - Technical Score Sheet Cocktail Number Verbal presentation (inspirational and story) Bottle presentation range for deductions Points deducted Bottles must be presented to the public and to the judge -5 Did not set bottles or replace bottles with labels showing to public -5 Did not set bottles up in correct order (from left to right - less Alc. to max Alc.) Did not present bottles to public and/or Judge -15 Handling of ice and bar tools (improper handling of ice, bar tools and equipment) Spillage (Any liquid spills will be penalised) range for deductions Points deducted Any spills (drops, dashes, stains) on bar surface -10 Shortage or over-pour of ingredients (Lack or Excess) range for deductions Points deducted Short pour or over pour of any ingredients according to recipe -10 Each drink has same liquid (wash-line) but is too short or too full -10 Each drink has different liquid (wash-line), not equally filled glasses -10 Recipe and garnish skills (Handling and assembling of the garnish) range for deductions Points deducted Each garnish that falls apart or does not hold integrity of garnish -10 Competitor fails to place garnish on first attempt -10 Garnish is different than recipe description of garnish -10 Use of non-approved ingredients Recipe contains more than 6 ingredients -5 Range for deductions Drop one ice cube -15, Drop two or more ice cubes -30-5, -10 Dropped utensil -10 The use of ice and dilution (Consider improper use of ice, melted ice, disposal of excess water) separate Judges -50 Range for deductions Did not dispose of water from glasses, mixing glass or tins -10 Did not cool down (chill) glasses, mixing glass or tin -10 Disqualified Disqualified Bartending technique (Skill, cleanliness, confidence, professionalism) range for deductions Points deducted Improper use of bar tools (touching wrong end, dirty, poor technique) -5 Lack of elegance -5 Pours alcohol in wrong order -5 Poorly executed steps (example; making drink one at a time vs all at once) -5 Points deducted Points deducted >>>> Rules & Regulations 33