WORLD COCKTAIL CHAMPIONSHIP (WCC): FORMAT, RULES & REGULATIONS

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1 GENERAL 1. The World Cocktail Championship (WCC) is open to Member Guilds of the International Bartenders Association only. 2. The World Cocktail Championship consist of six (6) Competitions, being Flairtending Competition, Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition and Longdrink Competition. 3. The World Cocktail Championship shall be formalised and prepared by the Host-country in accordance with the WCC Rules and Regulations. The WCC Committee, in agreement with the organising committee of the host-country, reserves the right to reject any competitor, recipe or recipe name considered unacceptable. 4. The WCC Committee, composed of the Vice-Presidents of IBA, the IBA Secretariat (in some cases in conjunction with the IBA Treasurer) and the President of the host-country will supervise the World Cocktail Championship conducted in the host-country. During the WCC a Judging Panel, a Referee, Spill Judges (for the Flairtending Competition only), a Tasting Jury, a Technical Jury, a Time-keeper as well as four (4) Sub-Committees, being a Bar Committee, a Back Room Committee, a Judges Stewards Committee and a Scoring & Checking Committee, support the WCC Committee. 5. Prior to the World Cocktail Championship, the WCC Committee will review all recipes for eligibility. Entries submitted to the organizers shall only be considered officially accepted once the organizers have sent acceptance acknowledgement to all contestants within ten (10) days from his/her submission. 6. The World Cocktail Championship shall be held each year in that country so designated by the Council of the IBA. 7. Each Member Guild shall submit two (2) recipes, one for the Flairtending Competition and one for either the Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition or Longdrink Competition, both recipes on to be filled in and registered on the official entry form supplied by the WCC Committee on or before the designated date. 8. All cocktails submitted will remain the property of the IBA and IBA Associate Members. 9. By entering the WCC, competitors agree to assign copyright of their recipe and drink name to the WCC Committee. 10. The WCC Committee reserves the right to have the final decision on any matter relating to the judging of the World Cocktail Championship. All decisions of the WCC Committee shall be final. BASIC COMPETITION FORMAT 1. Competitors in the WCC are able to compete in six (6) Competitions: I Flairtending (Free Style) II Before Dinner Cocktail (Dry or Medium Sweet Cocktail) III After Dinner Cocktail (Sweet Cocktail) IV Sparkling Cocktail (Champagne Cocktail Style) V Fancy Cocktail (Open Category) VI Longdrink (Collins or Tropical Style) 2. Competitors in the Flairtending Competition compete in qualifying rounds and a Final. Competitors in Before Dinner Cocktail Competition, After Dinner Cocktail Competition, IBA World Cocktail Championship: Format, Rules & Regulations (2011) 1

2 Sparkling Cocktail Competition, Fancy Cocktail Competition and Longdrink Competition shall compete in one (1) round only. 3. The contestant with the highest score in each of these six (6) Competitions shall be proclaimed winner of that particular competition. 4. Winners of all six (6) Competitions are being granted the title IBA World Champion. All six (6) winners (IBA World Champions) shall compete with each other in the WCC Super Final (held prior to the Gala Night) in order to battle for IBA World Cocktail of the Year. The contestant winning the Super Final shall receive an invitation to be present at the IBA AGM & World Cocktail Championship of the following year and be hosted by IBA (including travel arrangements, hotel accommodation full board and pocket money). ENTRIES 1. Each country affiliated with IBA is granted admission into WCC with two (2) contestants. One entry may be used for admitting a competitor in the Flairtending Competition and one entry is valid for a second competitor to participate, either in the Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition or Longdrink Competition (selected by draw). 2. Each guild will be drawn to pair with an IBA Associate Member with reference to two contestants) to at the end of the IBA Annual General Meeting. A second draw shall be done simultaneously (by randomiser) to pair guilds with the privilege to compete in the Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition or Longdrink Competition. The onus is on the Guild-President to inform his/her competitors, and to ensure that his/her competitors should use at least 1,5cl of the Associate Member s products from the product list supplied by the IBA, that they are paired with. 3. Entries for the WCC must be submitted to the WCC Committee by the date stipulated (closing date). Entries submitted after the closing date will not be accepted (that is participants will not be considered for the competition). 4. It is the responsibility of the participant and Guild-President to ensure that recipes submitted most compile with the guidelines and recipe rules as stated. 5. Entries must be sent in the form of a Cocktail (Shortdrink), or Longdrink, not a Shot and be a minimum of 7cl in content. 6. Recipes submitted are deemed to be correct and checked as well as signed by the Guild- President and no change will be entertained except for error in printing. 7. No changes can be made to the cocktail recipes after the entry form has been submitted to the WCC Committee. BRIEFING 1. Briefing sessions will be conducted one (1), or two (2) days prior to the competitions. The onus is on the competitors to check the time and location of the briefing upon their arrival to the host country. 2. Competitors who are late or absent from the briefing will be barred from the competition. 3. The referee in charge of the Flairtending Competition will chair the briefing for the evening at which time the rules will be explained. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 2

3 4. Contestants must bring a copy of their recipes that was submitted for the competition to the briefing session. 5. Competitors should note that briefings are not a form for discussion, but judges will be there to interpret and explain the rules if necessary. BASIC FORMAT FLAIRTENDING COMPETITION 1. All competitors shall compete in one Qualifying Round and six (6) top scores shall be chosen to enter the Final. 2. Six (6) top Flairtending Competitors from the Qualifying Round will be selected to enter the final of the Competition. 3. The winner of the Flairtending Competition shall appear in the Super Final in order to compete against the winners of the Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition and Longdrink Competition. 4. The score obtained in the Preliminary by the winner of the Flairtending Competition will not be added to the score in the Super Final. All Finalists therefore will enter the Super Final on a blank score-sheet. In the Super Final the winner of the Flairtending Competition shall mix his/her drink in Classic Style. Contestants competing in the Super Final shall not be judged on technical qualities but on four criteria, being Presentation, Aroma, Taste and Overall QUALIFYING ROUND FORMAT 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. Penalty: Competitor will be penalized five (5) marks for each ten (10) seconds in the overtime during the set-up. B. Routine 1. Competitor will be given five (5) minutes for his/her routine. 2. Competitor must produce three (3) identical cocktails during his/her routine in the stipulated time. 3. 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. 4. Each bottle for the flair routine must contain at least 3cl of actual alcoholic beverages, syrup and juices used in the recipe. 5. Recipes submitted for routine must be from the sponsored product list and at least 1,5cl of the product drawn by the guild is to be used. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 3

4 6. Competitor must clear the station within four (4) minutes after his/her routine. Bar-backs will be assigned to assist. C. Penalties 1. Competitors who exceeded six (6) minutes will have his/her points deducted by one hundred (100) marks. 2. Competitor using empty bottle(s) for flairing will be penalized. 3. Once a product has been poured from a bottle, the bottle may not be used again for flairing. D. Disqualification 1. Recipe submitted with product(s) not from the sponsored product list will result in disqualification of the competitor. 2. The use of glassware, not being indicated on the sponsored list will result in disqualification. E. Mise-en-place 1. All equipment and bottles are to be stored in crate and kept neatly in holding area. 2. Competitor is required to bring his/her own empty bottles that are required in the recipe. These are to be used in case of breakages. The organizer will not be providing empty bottles. 3. Competitor may pour the required amount of alcohol into bottles in front of the checking committee (sponsored list) or use bottles as supplied. 4. Sponsors bottles presented on stage must be new, clean and with current label. Bottles with old label or dirty label must not be used. 5. Competitor may use official IBA flair plastic bottles for his/her juice or the original juice containers. 6. No half size bottle (375ml) or miniature bottle shall be permitted unless it is the size provided by the sponsor. 7. Competitor shall provide his/her own speed pourers. 8. Taping of speed pourers onto bottles in not allowed. 9. There must be no distinguishing label on bottle used for product other than its original label. 10. All flair bottles and garnishes must be prepared at least half an hour before the event commences. 11. Competitor shall provide his/her own CD. CD s are to be labelled with the name of the competitor, song title and track. RULES AND REGULATIONS FOR FINAL ROUND A. Set-up 1. Competitor must be at the backstage reporting area thirty (30) minutes before competing or else he/she will be disqualified from the Competition. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 4

5 2. Competitor will be given five (5) minutes to set-up for the Final Round. 3. Competitor will have five (5) minutes for the final routine in the Competition. 4. Competitor is required to produce three (3) identical cocktails with the same recipe as in the Qualifying Round. 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. The timing for the set-up will commence immediately after the previous competitor has left the stage and the bar has been cleaned. 7. Penalty: Competitor will be penalized five (5) marks for each ten (10) seconds in the overtime in the set-up. B. Penalties 1. Competitor who exceeds six (6) minutes will have his/her points deducted by hundred (100) marks. 2. Competitor who uses empty bottle(s) for flairing will be penalized. Once a product has been poured from the bottle, the bottle may not be used again for flairing. C. Routine 1. Competitor will be given five (5) minutes for his/her routine. 2. Competitor must produce three (3) identical cocktails during his/her routine in the stipulated time. 3. Bottles for the flair routine must contain at least 3cl of actual alcoholic beverages, syrup and juices used in the recipe. 4. Recipe submitted for routine must be from the sponsored product list and at least 1,5cl of the product drawn by the guild is to be used. 5. Competitor must clear the station within four (4) minutes after his/her routine. Bar-backs will be assigned to assist. 6. Bar backs must be used during the routine, in case of broken glasses on the floor. D. General 1. Hygiene aspects will be taken into consideration it is expected that hygiene is paramount. 2. Competitor must be well dressed, wear tidy clothing, no ripped T-shirt (or jeans). 3. While the competitor does not have to wear a costume, bonus points will be awarded for a good theme. 4. The name of the cocktail must be relevant to the cocktail being presented to obtain the maximum points on name association. 5. Obscene acts, names, and/or gestures are not permitted. 6. Only approved glassware of the official list may be used. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 5

6 7. Competitor must use the glassware stated in the recipe submission, no change is allowed. 8. The cocktail to be created can be of any category; it can be Cocktail (Shortdrink), Fancy Cocktail or Longdrink. 9. Any method may be used to prepare cocktails, shake, mix or blend. 10. Three (3) cocktails are to be prepared and shall be presented for the tasting. 11. The glasses chosen are from the Durobor and Libbey Ranges. 12. The taste and appearance of the cocktail are very important and will be of significant impact to the total score awarded. RECIPE / INGREDIENTS 1. No more than six (6) ingredients shall be used. This includes drops, dashes and solid ingredients, like fruit or spices. 2. Recipes must at contain at least 1,5cl of the drawn product. 3. The overall content of the cocktail shall not be less than 7cl. 4. Only products provided by IBA Associate Members are permitted for use in the recipe. 5. Strictly no: home made, pre- made ingredients heated ingredient non sponsored ingredients artificial and colorants ice cream 6. Judges may consider favourably the effort of competitor using ingredient(s), bottles considered difficult to flair with to form the taste point of view. GARNISH 1. Garnishes can be prepared back stage or during routine but cannot be made beforehand and brought to the competition. 2. Garnishes must be simple, edible and readily available in most bars. 3. Garnishes may only be put on glasses once on stage after the routine has begun. 4. No ice may be put into glasses prior to start of the competition (routine). JUDGING 1. The Host-country will provide three (3) rooms that are isolated for the Scoring Committee and the panels of judges. 2. The Judging Panel will consist of: a) 1 (one) Referee b) 1 (one) Time Keeper c) 3 (three) Technical Judges IBA World Cocktail Championship: Format, Rules & Regulations (2011) 6

7 A. Referee d) 1 (one) Spill Judge e) 3 (three) Taste Judges 1. Checks the preparation, ingredients, quantities and equipment before the routine 2. Will deduct a certain percentage off the final score depending on the transgression 3. Arbitrates in the event if any disputes B. Time Keeper 1. Will keep time of the competition during his/her routine 2. Will deduct marks if the competitor exceeded the time limit: ten (10) points for every 5 seconds after the 5 minutes twenty (20) points for 10 seconds after the 5 minutes thirty (30) points for 15 seconds after the 5 minutes forty (40) points for 20 seconds after the 5 minutes C. Technical Judges 1. See page 7, Score Sheet D. Spill Judges 1. Will judge for spillages, drops, fails, fumbles and breakage E. Taste Judges 1. See page 7, for judging on taste FINAL RESULT 1. All competitors will receive their scores after the competition. In the event that there is a tie, then there will be a count-out based on the best score in the Preliminary Round. 2. The Competition Referee shall strictly enforce the rules for the competition and any deemable infringement will be adequately penalized. Any infringement on the competition rules will result in a referee penalty of one hundred (100) points per each infringement. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 7

8 Flair Score Sheet Judges Name: Competitor Number Name: Appearance & Interaction 0-50 Points Neatness Interaction with crowd Originality Cleanliness Difficulty & Presentation Points Variety of Moves Difficulty of Moves Combo with music Originality Creativity Objects Flaired Amount of Bottles Flaired Execution 0-50 Points Smoothness Control Pours Confidence Showmanship Negative Scores (Deducted) Drops 1 point per drop Fumbles 0,5 per fumble Spills 0,5 per spill Talls 0,5 per tall Time 1 point per five seconds Max Score (200 Points) Cocktail Score Sheet Judges Name: Competitor Number Taste 40 points Balance 20 Points Garnish 20 Points Recipe Originality 20 Points Cleanliness 10 Points Name Association 10 Points Overall Impression 30 Points Total 150 Points IBA World Cocktail Championship: Format, Rules & Regulations (2011) 8

9 BEFORE DINNER COCKTAIL COMPETITION AFTER DINNER COCKTAIL COMPETITION SPARKLING COCKTAIL COMPETITION FANCY COCKTAIL COMPETITION LONGDRINK COMPETITION BEFORE DINNER COCKTAIL 1. Before Dinner Cocktail shall not contain more than two (2) centilitres of sweetened products. 2. The following products are classified as sweet products and shall not be used more than two (2) centilitres or combined for the Pre Dinner Cocktail. a) vermouth (white, red, rosé)*** b) all sweet liqueurs and creams*** c) sweet fortified wines, like cream sherry, marsala, port*** d) cocktail syrups*** e) all sweet sparkling wines*** f) sweet fruit juices*** **** Subject to yearly adjustment, based on participation of IBA Associate Members 3. Eliminated 3. The winner of the Before Dinner Cocktail Competition shall appear in the Super Final in order to compete against the winners of the Flairtending Competition, Before Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition and Longdrink Competition. AFTER DINNER COCKTAIL 1. After Dinner Cocktail may consist of a base composed of one (1) or more liqueurs only. The use of one (1) or two (2) alcoholic beverages as a base sprit therefore, is not compulsory in After Dinner Cocktail Competition. 2. The winner of the After Dinner Cocktail Competition shall appear in the Super Final in order to compete against the winners of the Before Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition and Longdrink Competition. SPARKLING COCKTAIL 1. The sparkling ingredient (mixer) in the Sparkling Cocktail recipe (cava, champagne, prosecco or any other kind of sparkling wine, red, rosé or white) should be chosen from the range of the IBA Associate Members (ranked in the WCC Product List). 2. Sparkling Cocktails must contain a 9 cl minimum of sparkling wine. Sparkling Cocktails are being considered as Medium Drinks, therefore the total volume is limited to 20cl. 3. Sparkling Cocktails are served in champagne flutes, coupes (saucers) or tulip glasses, as selected by Durobor and Libbey, IBA Associate members. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 9

10 4. The winner of the Sparkling Cocktail Competition shall appear in the Super Final in order to compete against the winners of the Flairtending Competition, Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Fancy Cocktail Competition and Longdrink Competition. FANCY COCKTAIL 1. The maximum number of ingredients allowed in Fancy Cocktail is six (6) products. 2. With the exception of flowers, competitor is free to choose ingredients for garnish and decoration. Garnishes and decorations must be of edible varity and can be placed inside the drink, on the rim of a glass or on top of the drink. 3. For creating Fancy Cocktails heated ingredients may be used (Hot Drinks) but not without advance written authority of the competition organizers. Competitor wishing to enter the Fancy Cocktail Competition with a Hot Drink is advised to seek permission as soon as possible. 4. Fancy Cocktail recipes created can be of: a) Cocktail, Shortdrink (9cl) b) Medium Drink (up to 20cl) c) Longdrink (30cl, up to 39cl) 5. The time limit is seven (7) minutes. 6. Competitor is free to choose any glass from a selection of glasses provided by IBA Associate Members Durobor and Libbey, for the WCC of that particular year. 7. The winner of the Fancy Cocktail Competition shall appear in the Super Final in order to compete against the winners of the Flairtending Competition, Before Dinner Cocktail Competition, After Dinner Competition and Longdrink Competition. LONGDRINK 1. Longdrink recipe should contain at least 12cl of fruit juices, fruit concentrates, mineral water, soft drinks and the like, to be chosen from the range of the IBA Associate Members (listed in the WCC product list), in addition to the 1,5cl which is required from the drawn sponsor. 2. The winner of the Longdrink Competition shall appear in the Super Final in order to compete against the winners of the Flairtending Competition, Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Sparking Cocktail Competition and Fancy Cocktail Competition. RECIPES 1. Recipes entered must be the original creation of the competitors. If competitors are thought to have plagiarised a well known, existing cocktail, they may face disqualification. 2. Competitors are not allowed to change their recipe or cocktail during the course of the competition (or at the briefing). 3. The overall content (volume) of alcohol in a cocktail shall not exceed seven (7) centilitres. 4. The content of the cocktail must not be less than seven (7) cl and not more than thirty-five (35 cl), dashes and drops (and other comparable bar measures) included. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 10

11 5. Recipes must be expressed in centilitres, divided in respectively whole numbers (1cl, 2cl, 3cl, etc.) and/or half numbers (0,5cl, 1,5cl, 2,5cl, etc.), dashes, drops or bar spoons being the smallest quantities. 6. Any use of fruit quantities must be stipulated, exact measures are required at all times. 7. Recipes should contain: a). - at least 1,5cl of the drawn product b). - at least two (2) but not more than four (4) alcoholic ingredients, c). - at least one alcoholic beverage as a base spirit (i.e. brandy, rum, vodka, gin, etc.), the others, must therefore be utilized as flavouring modifier (i.e. bitters, liqueurs, cocktail syrups, etc.) d). - no more than six (6) ingredients including bar spoons, dashes, drops and solid ingredients like cocktail cherries, fruit or spices. Recipes may contain: More than just one (1) alcoholic beverage as a base spirit, with a maximum of four Recipes should never contain: home made (pre-made) ingredients heated ingredients (restricted exceptions in Fancy Cocktail Competition) non-sponsored ingredients artificial and colorants ice cream 8. The use of measure glasses (measuring cups, jiggers) is compulsory for all competitors. 9. Competitor may choose from the following methods to prepare his/her cocktails: build (directly in glass), stir (mixing glass), shake (strain or double strain), or blend (electric). 10. Competitor is allowed to use his/her own bar utensils to prepare the cocktail. 11. Glassware will be provided by IBA Associate Members (Libbey and Durobor) and shall be between 12cl and 39cl. A file with a full selection of glasses, selected by Durobor and Libbey on a yearly basis, will be available on the IBA-website. INGREDIENTS 1. Cocktail must not contain more than six (6) ingredients, including cocktail syrups, fruit juices, bar spoons, drops or dashes. All garnishes inside the glass are considered ingredients. It is acceptable to additionally spray a citrus fruit zest over the drink, to use a vaporiser (for vapour or spray), but these shall be considered an ingredient as well. 2. Recipe must contain at least one (1) product (and at least 1,5cl) of the IBA Associate Member s products the contestant has been paired with. A detailed list with IBA Associate Members products is supplied by the WCC Committee, on a yearly bases. 3. All other ingredients in the recipe have to be selected from the IBA Associate Members product list as supplied. This list of products may defer from year to year depending on the IBA Associate Members prerogative. 4. Even if some IBA Associate Members distribute certain products in certain countries but these products are not listed in the IBA Associate Members product list as compiled by the IBA, these products shall not be admitted at the WCC. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 11

12 5. The WCC Committee can and shall not be held responsible for unavailability of any beverages, garnishes and/or bar equipment during the time of the competition. 6. Fruit juices, non-alcoholic mixers, carbonated and non-carbonated waters are allowed to be used, but shall be from IBA Associate Members only, with the exception of: lemon juice (fresh) lime juice (fresh) Competitor must ascertain the flavours and complexity of sponsored fruit juices desired results before making the recipe. Remarks on the complexity of fruit juices, prior to the competition, in an attempt to use substitute juices (fresh) shall not be accepted. Fresh fruit juices (other) If a certain kind of fruit juice is not available from one of the IBA Associate Members, competitors are allowed to produce that (fresh) fruit juice, back stage. Preparing fresh fruit juices should be done in the same area (garnish room, back-room) and within the same time-trial as the preparation of decorations and garnishes, being fifteen (15) minutes). 7. Dairy products shall consist only of milk, cream and eggs. 8. Home made - or self-made ingredients, or the blending of few ingredients to be counted as one (1) ingredient, shall not be allowed. 9. No heated ingredients are to be used, except in Fancy Cocktail Competition. 10. With the exception of brands from IBA Associate Members, spraying an ingredient (vapour) from a canister shall not be allowed. Equipment used for vaporising must be prepared (filled) in the Garnish Room, in the presence of a member of the Back Room Committee. 11. Any substitutions and questionable ingredients in a competitor s original recipe must have the approval of the WCC Committee before mixing. DECORATIONS & GARNISHES, GENERAL 1. Garnishes are used inside the glass, both for decoration as well as for modifying purposes. 2. Garnishes are generally considered to be a modifier (cocktail cherry, fruit zest, olive etc.), in recipes therefore they are counted as an ingredient. 3. Decorations are used (and placed) on the side, on the top, or on the rim of the glass only. Cocktail rims (sugar rims, salt rims etc.) are considered decorations. 4. The use of flowers and petals is prohibited, even if they are of edible variety. 5. Decorations and garnishes must be of edible variety. The use of edible fruits, herbs, leaves and spices may include barks, fruit shells, peels, sprigs etc. Decorations and garnishes may be mounted on cocktail picks, sticks, skewers, straws, forks, or other common bar accessories. 6. Decorations and garnishes will be prepared (cut-up) prior to going on stage. All decorations and garnishes must be prepared in the Back Room only. Any kind of pre-fixed decorations and garnishes (partly prepared elsewhere) will be taken out of the competition and the contestant involved may risk being eliminated from the competition by the WCC Committee. 7. The use of so-called side garnish or staged cocktails (cocktails served on small plates, saucers, trays with additional garnishes in display next to the cocktail glass) is illegitimate. 8. The time allowed for the preparation of decorations and garnishes is fifteen (15) minutes. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 12

13 Competitor exceeding the preparation time of fifteen (15) minutes will be penalized The Back Room Committee shall make judgements for time penalties collectively. a) - ten (10) points for exceeding time by 0-30 seconds b) - twenty (20) points for exceeding time by seconds c) - thirty (30) points for exceeding time by seconds d) - fourty (40) points for exceeding time by 90 seconds or more 9. Accordingly the Back Room Committee shall inform/warn competitors upfront that such a penalty is due and also at the time such a penalty has been executed. Penalties given for exceeding the preparation time of fifteen (15) minutes for decorations and garnishes shall be deducted from the overall points in the Taste Category. 10. Cocktails should be decorated and garnished only after they are prepared on stage. Placing the garnish into the glasses and the decoration on the glassware prior to preparing the cocktail shall not be accepted. 11. Basic decorations and garnishes, such as: cocktail cherries, olives, lemons, limes, and oranges will be furnished by the host-country. The competitor shall provide any other types of fruits, vegetables or herbs. 12. Other fruits, vegetables or herbs and/or items derived like leaves, stems and pips from fruits, vegetables or herbs may be used. The use of flowers will not be permitted. 13. The host country will provide a list of fruits, vegetables, and herbs that are available for the competition. If competitor opts for ingredients other than those listed, they must arrange for the purchase of the goods on their own. If for some reason they fail 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. 14. Food-dyes shall not be allowed. 15. Manufactured products (such as cocktail picks, etc.) may be used to fix the garnish to the glass. They shall not be used to enhance the visual appeal of the garnish. 16. Condiments, such as: salt, sugar, pepper, and nutmeg, cinnamon, chocolate decoration like sprinkles (only when prepared in the back-office) and others, which are internationally used, shall be allowed. 17. Only standard long straws, short straws, cocktail picks, and stirrers are to be used and will be provided by the host-country and should be without any kind of logo or branding. 18. Any questionable garnishes must seek the approval of the WCC Committee. 19. If a change is enacted by a competitor in any way, in the recipe or garnish, or does in any way not follow his/her original recipe, both in compilation and/or presentation, a penalty of ten (10) points will be used, applying to the tasting marks only and based on a judgement made. COMPETITORS, PREPARATION 1. Lot shall draw the sequence for competitors, all drawings to be done prior to the start of the competitions. 2. Competitor must assemble five (5) cocktails in front of the judges, four (4) to go to the Tasting Jury and one to go to the show-table. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 13

14 3. Competitor shall present himself/herself in his/her guild s colour or in full bartender s uniform from the company he/she works for. In this case, the uniform must not carry any brands from drink manufacturers other than brands from IBA Associate Members. 4. Competitor will be given two (2) minutes to set-up for the competition. During these two (2) minutes Technical Judging shall be already effective. Competitor may use the two (2) minutes preparation time only to get acquainted with the working station, and initiate activities like polishing glassware, checking bar materials or bottles and to double check, for instance, on ice. In no way competitor may use the two (2) minutes preparation time to fill glasses with ice, prefab decorations and/or garnishes in, on, or around glasses, nor pour any ingredient into glasses and/or bar materials. 5. The WCC Committee will supply frozen cube ice and an electric ice-crusher. Drinks may be served straight up, or over cubed, cracked, or crushed ice. 6. Competitor shall be limited to seven (7) minutes for mixing his/her cocktail. Competitor that exceeds the time limit will be penalised by the Technical Jury. 7. The time frame may affect the actual result of the drink. A special Judge, being part of the Technical Jury is appointed and shall be responsible for time monitoring of the contestants. 8. The Technical Jury shall make judgements for time penalties collectively. The penalty time for competitor exceeding their performance time of seven (7) minutes is: a) - ten (10) points for exceeding time by 0-30 seconds b) - twenty (20) points for exceeding time by seconds c) - thirty (30) points for exceeding time by seconds d) - fourty (40) points for exceeding time by 90 seconds or more As time frame is discussion to be effective on the actual results of the drinks, it is compulsory to appoint a special judge (judges) being responsible for time monitoring only. 9. Penalty points for exceeding time will be transferred to the WCC Scoring & Checking Committee, after which these penalty points shall be deducted from the overall score in the Category Taste. 10. The score obtained in the Preliminary by contestants in the Flairtending Competition and scores obtained by contestants in Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition and Longdrink Competition will not be added to the score in the Super Final. All Finalists therefore will enter the Super Final on a blank score-sheet. Contestants competing in the Super Final shall not be judged on technical qualities but on the following criteria: Presentation, Aroma, Taste and Overall Impression. In the Super Final the contestants shall be limited to eight (8) minutes for mixing his/her cocktail. The time frame may affect the actual result of the drink. A special Judge, being part of the Technical Jury, is appointed and shall be responsible for time monitoring of the contestants. COMPETITORS, SEQUENCE OF THE COMPETITION 1. Competitor will bring the required garnishes and his/her own utensils on stage. Bottles for mixing will be displayed on the bar by the host country committee members. Note: If fresh juices are being used, competitors shall have to squeeze these fresh juices during the preparation time for decorations and garnishes (in the back-room), in which case squeezing fresh juices shall be part of the admitted fifteen (15) minutes times limit. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 14

15 2. When the competitor has set out and displayed the ingredients and bottles, they shall await for the signal from the Committee Official to begin mixing. When any competitor has finished his/her cocktails, waiters/waitresses will pick up those cocktails and deliver them to the Tasting Jury. 3. Competitors shall remain on stage until they are signalled to leave. 4. The station will be cleaned and set up for the next competitor. 5. This procedure will continue throughout all the six (6) competitions. 6. Competitor will prepare five (5) cocktails according to recipe. Of these, four (4) cocktails will be used for judging (tasting). The 5 th cocktail will be put on display for public viewing. 7. In the Grand Final, competitor will prepare five (5) cocktails. The Tasting Judges will taste all six (6) cocktails. 8. In case unexpected accidents occur during the preparation of the cocktails, or any kind of misfortune takes place while transporting the cocktails to the Tasting Jury, the WCC Committee in consultation with the competitor shall seek and propose a satisfactory solution for all parties involved. JUDGING (BEFORE DINNER COCKTAIL COMPETITION, AFTER DINNER COCKTAIL COMPETITION, SPARKLING COCKTAIL COMPETITION, FANCY COCKTAIL COMPETITION & LONGDRINK COMPETITION) 1. The WCC Committee shall appoint one (1) panel of Judges, consisting of four to seven (4 to 7) judges for the Tasting Jury for each of the following competitions: Before Dinner Cocktail Competition After Dinner Cocktail Competition Sparkling Cocktail Competition Fancy Cocktail Competition Longdrink Competition 2. The WCC Committee, after appointing the panel of Judges, reserve the right to replace or appoint new Judges before or during the competition. 3. These four (4) judges will stay in the tasting rooms for the entire duration of the particular competition they are judging in/for, after which four (4) new judges, for the next competition, shall replace them. Judges are prohibited to head back to the scene of the competition while the competition is in progress. 4. All Judges must remain impartial and declare any vested interest they have in the WCC or its competitors. Members of the Jury must judge each competitor on their competition and drinks alone. 5. The use of mobile phone by members of the Jury is strictly forbidden, as long as the competition is still in progress. At the entrance of the Tasting Room all members of the Tasting Jury are requested to (temporarily) stow their mobile phones. 6. Cocktails from the first competitor will be brought to the panel of judges, followed by cocktails from the second, third (or fourth) competitor, following brought to the same panel of judges. 7. After collecting the scoring-sheets the Scoring Committee will have to decide which competitor is the winner in that particular Competition, by checking all results, then pointing out the Competition winner. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 15

16 8. 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 shall only receive the scores from three (3) judges. Furthermore such a contestant faces ten (10) points penalty for not delivering the cocktail for the show-table. 9. In the Super Final, there will be one (1) panel of five (5) Tasting Judges. This jury will judge all six (6) cocktails, on Appearance, Aroma, Taste and Overall Impression only. During the Super Final all finalists shall be judged by Technical Judges as well. JUDGES STEWARD COMMITTEE 1. The Judges Steward Committee shall brief and monitor the judges and explain the judging criteria to all the judges prior to judging the cocktails. 2. The Judges Steward Committee will make certain, that the cocktail number 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. 3. All scoring sheet shall be collected and delivered to the Scoring & Checking Committee. All scoring sheets should be marked with full names and signatures of the jury members. 4. The Judges Steward Committee must inform judges that each cocktail is to be judged on its own merit and not against other cocktails. The judges shall abstain from talking to each other during judging of the cocktails. 5. The Judges Steward Committee will make certain that none of the members of the Tasting Jury will judge competitors that they are affiliated with. WCC COMMITTEE AND SUB-COMMITTEES 1. The following Sub-Committees shall be set up headed by the WCC Committee, to assist during the Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition and Longdrink Competition: a) Bar Committee, three to five (3, to 5) persons three to four (3 to 4) Bar Coordinators to monitor competitors while mixing one (1) Coordinator Technical Jury scoring sheet for collecting and delivering the scoring sheets to the Scoring & Checking Committee b) Back Room Committee, three (3) persons two (2) coordinators to ensure that proper ingredients, decorations and garnishes are prepared in accordance with the given recipes before going on stage one (1) Timekeeper who will notify the competitors when the preparation time approaches fifteen (15) minutes and warns competitors that they subsequently face point penalization c) Technical Jury, four (4) to seven (7) persons to select four to seven (4 to 7) Judges for the Technical Jury d) Judges Stewards Committee, two (2) persons to brief and monitor judges and control scoring sheet e) Scoring & Checking Committee, four (4) persons two (2) persons to tally competition (cocktail) scoring taste sheet one (1) person to tally the Technical Jury scoring sheet one (1) person to finalise and recheck all scoring sheet IBA World Cocktail Championship: Format, Rules & Regulations (2011) 16

17 SCORING & CHECKING COMMITTEE The Cocktail Competition s scoring shall be tabulated as follows*: APPEARANCE AROMA TASTE EXCELLENT: 10 Points 9 Points 8 Points VERY GOOD: 6 Points 5 Points GOOD: 4 Points 3 Points FAIR: 2 Points EXCELLENT: 8 Points 7 Points 6 Points VERY GOOD: 5 Points 4 Points GOOD: 3 Points 2 Points FAIR: 1 Point EXCELLENT: 17 Points 16 Points 15 Points VERY GOOD: 11 Points 10 Points GOOD: 8 Points 7 Points FAIR: 5 Points OVERALL IMPRESSION OF COCKTAIL: EXCELLENT: 7 Points VERY GOOD: 5 Points GOOD: 3 Points FAIR: 1 Point 1. Overall Impression of cocktail will be used only in case of a tie. These points will not be counted only until such a time that there is a tie. 2. Should a tie remain after including Overall Impression, the competitor with the highest score in category Taste, should be considered the winner. TECHNICAL JURY FOR EFFICIENCY IN JUDGING 1. Competitors will be judged on Efficiency when preparing the cocktail during their performances. Competition winners that enter into the Grand Final will be judged on Efficiency again. 2. If competitor stays within the first eight (8) out of a total of thirty-two (32) penalty points given by the Technical Jury, this shall have no bearing on the final score from the Tasting Jury. This is to guarantee that minor incidents that occur during his/her routine of the cocktail making, shall not endanger competitors final result as given by the Tasting Jury. If competitor exceeds a negative score of eight (8) points, so as of nine (9) points, ten (10) points and so on, the full amount of penalty points will be deducted from the results being given by the Tasting Jury. 3. The Technical Jury consists of four to seven (4 to 7) judges and will be appointed by the WCC Committee. Each judge will judge one competitor at a time. The WCC Committee and Technical Judges themselves will make certain that Technical Judges will not judge competitors that they are affiliated with. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 17

18 4. The official scoring sheet with a maximum of thirty-two (32) points will be used for scoring. The points depicted in each criterion can be scored from a scale of zero (0) to a maximum of two (2), three (3) or four (4). 5. 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 competitor number. 6. Judges must sign the scoring sheet on the cocktails that they judged and print their full names. All scoring sheets will be delivered to the Scoring Committee. 7. The competitor with the maximum score of thirty-two (32) points should be the winner for the best technical performance, with the exclusion of the first, second and third prizes winners. In case 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. 8. 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 shall be done. AWARDS & PRICES: IBA Prestige Award, IBA Art Deco Trophy, IBA Cocktail DNA Cup & IBA Team Price 1. Winners of the Flairtending Competition, Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition and Longdrink Competition, are all proclaimed as IBA World Champion. Gold, silver and bronze medals shall be awarded for first, second and third prizes. 2. Winners of the Flairtending Competition, Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition and Longdrink Competition shall compete in the Super Final with their winning cocktails. The drink with the highest score shall be proclaimed the IBA Cocktail of the Year and is expected to get worldwide news-coverage and publicity as such. 3. One competitor who achieved the highest score and displayed outstanding practical skills and the best technical performance in the Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition and Longdrink Competition, will be nominated to receive the IBA Prestige Award. 4. The WCC Committee shall decide on a specially selected Jury, for them to choose the Best Garnish in all competitions, the contestant with the Best Garnish to receive a special prize (IBA Art Deco Trophy). 5. A drink s name is one of the crucial key factors for its saleability. With this in mind the WCC Committee shall judge the names of all contestants and decide on the choice for the Best Cocktail Name (Drink & Name Association), to be awarded with a special prize (IBA Cocktail DNA Cup). a. Drink names could preferably (but not necessarily) associate with used products. b. Drink names including lurid, rude, sexual words, or words associated with narcotics, physical diseases or disabilities and racism are prohibited. 6. A (yearly) IBA WCC Team Prize will be awarded to the two competitors of any Guild being responsible for the best results compiled by one competitor competing in Flairtending Competition and by another competitor competing in either Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition or Longdrink Competition. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 18

19 7. The IBA President and the President of the Host Country shall sign all Diploma s and/or documents pertinent to the WCC These WCC Rules and Regulations are contingent to be a part of the IBA Rules. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 19

20 Technical Jury (Efficiency): IBA Prestige Award Contestant Number: Each competitor starts with 32 points. Marks are deducted based on mistakes made and inefficiency in executing certain task. 1 Presentation of Bottles (Bottles must be shown to the public and the judges) Range for Deduction 1 to 2 Marks Deducted -Does not show the labels to the public (on bar top) -Does not present the bottles to the public -Does not place the ingredients according to recipe order -1 point -1 point -1 point (Maximum penalization -2 points) 2 Handling Ice and Bar Tools (Contestants will be penalized for improper handling of ice an/or bar-equipment) 1 to 3 -Ice cube dropping -More than 1 ice cube dropping - Utensils dropping -1 point -3 points -1 point (Maximum penalization -3 points) 3 Emptying Excess Water (Contestants are to consider emptying excess water from mixing glass and shaker and the disposal of water excess will be taken into account) 3 - Does not dispose the water from glasses, shakers or cups - Does not cool down any of the above mentioned -3 points -3 points (In this case, only three or no points at all will be penalized) 4 Spillage (Liquid spillage of ingredients to be penalized) 3 - Spillage over the bar top during preparation (In this case, only three or no points at all will be penalized) 5 Lack or excess of ingredients - Lack or excess of any ingredient according to the recipe - Glasses are balanced but short - Glasses are balanced but long - Does not fill in the quantity required (6 drinks) -1 point 1 to 3-2 points -2 points -3 points (Maximum penalization -3 points) IBA World Cocktail Championship: Format, Rules & Regulations (2011) 20

21 Garnishes, Neatness & Skills (To consider neatness and care in preparing, handling and assembling the garnish. Cleanliness degree will also be taken into account) - Each of the garnishes items falling apart - Contestant fails to place the items at the first attempt - Use of forbidden garnishes elements (Maximum penalization -3 points) Bartending Techniques (Cleanliness and skills will be taken into account) - Contestants fails to properly handle the cocktail shaker - Elegance when working - Any of the steps have been badly accomplished (Maximum penalization -3 points) Glassware Handling (Skills when general handling glasses will be taken into account) - Contestant fail to grab glasses from their bottom - Contestant hits empty glasses or cups on the bar top - Contestant hits full glasses or cups on the bar top (In this case, only three or no points at all will be penalized) Efficiency in general (To consider contestant s knowledge, skills and ability when preparing the cocktail) - Contestant s hesitancy - Steps accomplished in incorrect order - Contestant s personal appearance and uniform Time Limit (Contestants will be penalized if they exceed the 6 minutes) 1 to 3-1 point - 1 point - 3 points 1 to 3 from -1 to -3 points from -1 to -3 points from -1 to -3 points 3-3 points -3 points -3 points point -2 points from -1 to -4 points 5 Total Points Deducted Time needed by the contestant Total penalization, 0 to 32 Total positive punctuation Judge s Signature Total Score IBA World Cocktail Championship: Format, Rules & Regulations (2011) 21

22 APPENDIX PRIOR TO THE COMPETITION 1. The host-country should initiate a stock-check of all the beverages as ordered from and shipped/delivered by all IBA Associate Members, at least one week prior to the WCC. In case any item or product missing at that point (due to late transport or possible problems at customs), the host-country is obliged to notify the President and/or competitor of the country in question immediately, thus giving the competitor(s) a last chance to carry missing products to the event by themselves, in the last moment. 2. The host country should produce a list of all fruits, vegetables and herbs that are available for purchase on the local market at thetime that the WCC is being held. This list should be distributed to all guilds, at least two months before the deadline for submission of the recipes and will also be posted on the website. COMPETITION 1. The host-country shall provide four (4) to seven (7) workable bars (no trestle tables) to be set up on stage. 2. The host-country needs to provide two meeting rooms on the night prior to the competition, for a briefing of the competitors from Flairtending Competition, Before Dinner Cocktail Competition, After Dinner Cocktail Competition, Sparkling Cocktail Competition, Fancy Cocktail Competition and Longdrink Competition. IBA World Cocktail Championship: Format, Rules & Regulations (2011) 22