Professional Documents
Culture Documents
WCC Rules 2015 B&W
WCC Rules 2015 B&W
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
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.
Basic format
Contents
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.
Ingredients
Contents
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 competitors 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.
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.
Competitor preparation
Contents
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 bartenders 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.
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.
10
Flairtending Competition
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.
12
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.
13
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.
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The mixer in the Sparkling Cocktail recipe to be chosen must be a sparkling wine from the IBA Associate Members.
Sparkling Cocktails must contain a minimum of 7 cl of sparkling wine.
The Sparkling Cocktail may not exceed 20 cl of liquid.
Alcohol added to sparkling wine must be no more than 4 cl.
16
Super Final
(Rules and Regulations)
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 competitors 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
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.
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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.
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.
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.
F.
Time Keeper
Time keeper will keep time on the competition during their routine.
G.
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
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
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
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
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).
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Appendixes
Appendix A:
Tasting Judges form for Classic Mixing and Flairtending
CLASSIC MIXING AND FLAIRTENDING TASTING SCORE CARD
APPEARANCE
Cocktail Number
Excellent 12-15
Good 4-7
Fair 1-3
Excellent 9-10
Good 4-5
Fair 1-3
Excellent 24-30
Good 10-17
Fair 1-9
Excellent 9-10
Good 4-5
Fair 1-3
Excellent 9-10
Good 4-5
Fair 1-3
Neatness
(Example-did garnish fall apart / into drink?)
Originality / Creativity
Cleanliness
AROMA
Balance / Pleasant / Fragrant
TASTE
Flavor (acidic / dry / sweet),
Balance (sweet / sour)
Finish
(pleasant / negative / leaves you
wanting more / falls flat and short)
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
Good 4-5
Fair 1-3
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1.
2.
3.
Overall impression of cocktail will be used only in case of a tie. These points will not be counted unless there is a tie.
Should a tie remain, the competitor with the highest score in the taste category will be considered the winner.
Should a tie remain, the competitor with the highest score in Efficiency/Technique will be considered the winner.
Appendix B:
Technical Judges Form for Classic Mixing
IBA CLASSIC MIXING COMPETITIONS - TECHNICAL SCORE SHEET Cocktail Number
Verbal presentation (inspirational and story)
Separate Judges
-50
Bottle presentation
-5
Did not set bottles or replace bottles with labels showing to public
-5
-5
-15
Drop one ice cube -15, Drop two or more ice cubes -30
Dropped utensil
The use of ice and dilution
-10
Range for deductions
-10
-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
Range for deductions
Each garnish that falls apart or does not hold integrity of garnish
-10
-10
-10
Disqualified
Disqualified
Points deducted
Points deducted
-10
Points deducted
-5, -10
Points deducted
Points deducted
Points deducted
Points deducted
Improper use of bar tools (touching wrong end, dirty, poor technique) -5
Lack of elegance
-5
-5
Poorly executed steps (example; making drink one at a time vs all at once) -5
>>>>
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Appendix B:
Technical Judges Form for Classic Mixing
IBA CLASSIC MIXING COMPETITION - TECHNICAL SCORE SHEET
Glassware handling
Cocktail Number
Points deducted
Fails to grab glass from base (bottom) (must be within 2 inches of bottom) -5
Glasses are hit by competitor or bar tools
-5
-10
Points deducted
-5
-5
Points deducted
TOTAL POINTS
-15, -30
-60, -75
34
seconds
Points deducted
Appendix C:
Technical Judges form for Flairtending
IBA FLAIRTENDING COMPETITION - TECHNICAL SCORE SHEET
Cocktail Number
Originality
Difficulty of moves
Originality/creativity
Objects faired/number of
bottles flaired
>>>>
35
Appendix C:
Technical Judges form for Flairtending
IBA FLAIR COMPETITION - TECHNICAL SCORE SHEET
Execution (0 - 75 Points)
Smoothness
36
Cocktail Number
Appendix D:
Technical and Tasting Judges form for Super Final
SUPER FINAL SCORE CARD
COCKTAIL APPEARANCE
Cocktail Number
Excellent 12-15
Good 4-7
Fair 1-3
Excellent 9-10
Good 4-5
Fair 1-3
Excellent 24-30
Good 10-17
Fair 1-9
Excellent 9-10
Good 4-5
Fair 1-3
TECHNICAL PERFORMANCE
Excellent 9-10
Good 4-5
Fair 1-3
PRESENTATION SKILLS
Excellent 24-30
Good 10-17
Fair 1-9
Excellent 9-10
Good 4-5
Fair 1-3
Neatness
(Example-did garnish fall apart / into drink?)
Originality / Creativity
Cleanliness
COCKTAIL AROMA
Balance / Pleasant / Fragrant
COCKTAIL TASTE
Flavor (acidic / dry / sweet),
Balance (sweet / sour)
Finish
(pleasant / negative / leaves you
wanting more / falls flat and short)
Professional knowledge
Presentation
Communication (inspiration and story)
Judges notes:
TOTAL SCORE
(maximum possible 105 points)
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