4.

COCKTAIL MASTERY
WINNING COCKTAIL
COMPETITIONS

Throughout your bartending career there will be

opportunities to enter cocktail competitions. These
competitions will vary in style, complication and the
demands that are placed upon the bartender. As ever,
there is no set formula to winning and competition can
sometimes be fierce but the following tips may give you
the winning edge.

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 THE RULES
The first thing you’re taught when taking part in an examination (of any kind) is to read the
question thoroughly, and the same is true when entering cocktail competitions. The rules or
the competition brief provide the parameters within which you must operate and if you
understand them well, you will undoubtedly put yourself at an advantage.
Look back at previous World Class competitions to familiarise Are the judges working blind or will you be facing a team of
yourself with the format. On a national level, the competition specialists? If so, will you be judged on just the taste of your
begins with bursts, which can provide invaluable hints and tips for recipes or will your own commentary and presentation also
succeeding. They include educational background information on factor? In most cases, judging criteria will be weighted toward a
different spirit categories and are hosted by Diageo’s Reserve specific outcome, so be sure to concentrate your efforts in the
ambassadors, who have been involved since World Class began. rights areas. Whatever you do, if you fail to deliver on the brief,
You can get a clear idea of the level of sophistication of mixology you can almost certainly rule out any chance of winning.
that tends to be presented, the level of innovation that’s expected
from entrants, as well as a firm grasp on the presentational style Better still, do some research about who the judges are. Their
that’s expected of entrants. This is where the showmanship starts. own careers will give you a strong steer as to what their areas
of expertise are, which spirit categories they favour and tailor
Most competitions will have strict rules and regulations* your drinks to impress them. Whether your judge is Tanqueray
particularly with regards to the type and number of ingredients global brand ambassador Angus Winchester or The Maestro
that can be used and also with regards to the style of drink that himself Salvatore Calabrese, you should be able to rustle up some
must be created. Other competitions will allow for a greater degree crucial background facts that you can build in to your patter or
of personal freedom but virtually all competitions will come with into your drinks recipes. Perhaps you will present your own twist
an attached brief. It goes without saying you should read it. on a long-forgotten gin cocktail for Angus, or include a hard-to-
find ingredient from the Amalfi Coast, where Salvatore grew up, to
For instance, bartenders may be required to produce a new form impress them. It’s about goingthe extra mile.
of Daiquiri or a variation on the Piña Colada. They might also be
required to use a particular brand or spirit category. Cocktails may *Bartenders should be aware of competitions sponsored or
need to be served in a certain type of glassware or suit a particular hosted by the International Bartender’s Association (IBA) as these
occasion such as after-dinner, al-fresco or aperitif. Often, the competitions always adhere to strict rules including sections on
rules include a combination of the above factors. Failing to comply technical bartending.
with even this most rudimentary or requirements could mean at
best, missing out on crucial points scores, at worst early dismissal.

Check to see if there is a time limit, how many drinks you are
required to make and whether equipment and ingredients will be
provided for you. Be sure to read any attached judging criteria
and, for competitions that contain multiple rounds, be sure you
have studied the rules of each round.

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 NAMING DRINKS

Giving your cocktail an appropriate moniker is

nearly always the hardest part – and only slightly
less important than naming your first child!

A great name should resonate or evoke thoughts in the mind of

your drinker and might even induce the drinker to salivate at the
very thought of it. However, there are certain guidelines which
should inform you as to what is appropriate and what is not.

A name must be pronounceable as it needs to be ordered

easily within a bar. Where possible the name should appeal
appropriately to the target audience.

If a good name cannot be thought up, try a name that best

describes the type of drink that you are a making: is it a Sour or a
Martini or a Fizz? This will often provide the suffix for your recipe
e.g. Cherry Sour, East London Fizz, Chocolate Martini.

Many bartenders will try to incorporate the name of the brand

they are using or a specific piece of technical information or
knowledge. Others will use humour or generate puns to aid in
their drinks-naming.

Essentially, however the name of the drink should fit the drink
and its appearance perfectly. Consider incorporating a brand
into the cocktail name: not only is it arguably more easy to
remember but if it encourages brand-calling then competition-
supporting brands may also look favourably on it. Don Julio,
Zacapa, Tanqueray, Ketel One and Johnnie Walker are all ripe for
accompanying with alliteration and rhyming.

Unfortunately the skill of naming drinks cannot be

taught, like His Eggnog recipe is similar except for the addition
of milk.

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 it’s not size
THAT MATTERS
When it comes to producing a top-notch, truly inspired cocktail, it is not always the case that
bigger is better or that the more complex the drink, the greater your chances of winning will be.
The concept of ‘size’ actually applies in three difference forms:
the first in relation to the actual size of the drink; the second in
relation to the number of ingredients included in the drink; and
the third in reference to how complicated the drink is to produce.
Actual size – this can often be ruled out as a factor before the
competition starts, particularly if the rules dictate that a specific
type of drink must be made. If the rules do not specify such a
thing, the choice of recipe and the size of the serve can be an
integral part of the competition.
It is worth considering the following: can you predict how the
other competitors might serve their drinks? If you can, then
providing an alternative serve to the masses can help you stand
out as a competitor. Don’t be afraid to push the boundaries and use
innovative glassware or alternative ways of serving a particular
product. It is worth remembering that sometimes fortune favours
the brave.
Number of ingredients – the number of ingredients should not
matter unless stipulated in the rules. Be sure to check.
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There are practical implications that should be applied even to
winning drinks, at which point simple drinks with a few ingredients
might be preferred. A good drink is a good drink, irrespective of
the number of ingredients, but it makes intuitive sense that if that
aim can be achieved with fewer ingredients then it is more likely
to be replicated elsewhere as the recipe is easier to remember.
If we look at the most famous cocktails: the Daiquiri, Manhattan,
Mojito and Margarita we see simple combinations of three or four
ingredients. These recipes have stood the test of time for good
reason. (It goes without saying that you should never forget to
include the base spirit when making a cocktail in a competition
– it is surprising how frequently nerves count against this and
bartenders forget this most crucial of ingredients.)
Beware that there are always exceptions to the rule,
such as the Zombie or Singapore Sling, but also note
that the more ingredients you add, the more likely you
are to mask the flavour of the base spirit: this can be a
real issue if the competition is sponsored by a specific
brand – especially where points are awarded for the
character of that brand showing in the finished drink.
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 DEGREE OF
COMPLICATION

The techniques used to create your cocktail

can also be influential on your progress.

Increasingly bartenders are attempting more and more difficult

methodologies to provide a point of difference. This can be seen
in the proliferation of molecular techniques, for example. It is
essential that if such techniques are used that they are explained
clearly to the judging panel and more specifically that the usage
of these techniques has a clear qualitative advantage when
compared to standard techniques. If the same goals can be
achieved in a more simple way, then it is worth considering the
value of the chosen methods – especially if points are awarded
for simplicity.

The other key point is the issue of timing: be sure that you can
accomplish the brief and produce your drinks in the desired
time, regardless of how you choose to make the drinks. Practice
making and talking about your drink in the allotted time.

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 THE BACK STORY

A good yarn will help sell anything. Not all competitions will require the need for a back story
or provide an opportunity to converse with the judges. When judging is blind and competitors are
evaluated solely on the qualities of the drink, then any story that may accompany the drink will
be superfluous. It is true, however, that all great drinks have a story behind them and with this
in mind it is worth preparing one even if it ends up being delivered to thecustomers you serve it
to in the bar.
The stories behind the creation of drinks such as the Margarita and techniques employed in the base spirits you are using – uncovering
the Cosmopolitan are many-fold – they add mystery and excitement a little-known fact about the fermentation of Don Julio tequila
to the recipes and afford an opportunity for bartenders to explain may be a stretch, but you may find that the way you construct
the potential origins to interested guests. It is worth remembering your cocktail reflects these methods quite well indeed. Equally,
at this point that a bartender is as much a salesman as a drinks intimately knowing the botanicals used in Tanqueray No. TEN gin or
creator and any information, particularly stories, which can how the solera system in Zacapa rum functions could also provide
reinforce a product or potential customer purchase, are invaluable opportunities to enliven your recipe and presentation, down to
sales techniques. the serving vessel you used. When you’re given the opportunity to
deliver a back story there are, however, several things to consider
In certain respects, part of being a good bartender includes such as the length of time it takes to tell (you don’t want to bore
possessing the ability to tell a good story and, when necessary, the judges), the humour content and the uniqueness of situation
just being able to conjure one up out of thin air to the amusement that spawned the creation of the drink. The real aim of a back
of guests and surrounding company. Rather like one’s capacity to story is to make the drink more interesting and more appealing.
adequately name a drink, the ability to create a good back story If your story enchants the judges (or the customer) and is based
for your own recipe is a special one. Another crucial opportunity to on historical fact, then it can only help your cause.
impress the judges –and one that is frequently overlooked – is by
imparting as much relevant brand information as possible.
Bartenders often feel loathe to repeat certain information if it was
already delivered to a judge by a competitor, but you should not
feel shy of saying what you know about the products you are using.
In particular, ensure you know the production and distillation

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 KNOW THE SPONSOR

Don’t bite the hand that feeds you. The biggest

mistake ever witnessed during a competition was
when a bartender announced that the drink he had
invented tasted better with an alternative type of
gin from that of the sponsor’s gin. From that point
forward it was clear that regardless of the quality
of the cocktail and all other associated factors,
this chap was not going to win. The brief had
requested a cocktail that worked with a specific
type of gin and to slander the sponsor’s gin as an
opening gambit was foolish, to say the least.

First and foremost, the sponsor of the competition is paying for

everything: if there is a prize and there often is, they’ve paid for
that too. Obviously the sponsor has arranged the competition for
a reason but more often than not the competing bartenders have
the most to gain.

If a competition is sponsored by a specific brand, make sure the key

brand or product is at the forefront of the drink. For example, if all
drinks must be made with Tanqueray No. 10, it is highly advisable
that the featured product is the most significant contributor to the
final drink. There is little to no point in creating a Tanqueray No.
TEN cocktail that works equally well or better with another style
or brand of gin. It is usually expected that the featured product
will be either the only spirit in the drink or appear in the highest
volume (check the rules of the competition). The featured product
should also be the most prominent flavour provider in the drink
and the rest of the ingredients should complement those flavours.

Again, this is where knowing who the judges are becomes integral
to success: often one of the judges will be a representative of the
brand in question and will be tasked with looking for the drink or
bartender that fits not only the brief but also the brand itself.

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 ORIGINAL INGREDIENTS
House-made cocktail constituents are not always
better than mass market commercially produced
alternatives. There is a very fine line indeed
when it comes to the use and inclusion of
original ingredients. The reason for this is that
many competitions require winning drinks to
be replicable in multiple locations, financially
viable with regards to ingredients costs and also
easy to produce in busy bars. Needless to say,
with regards to the cost of original ingredients,
this should be a standard consideration for any
professional bartender, as a drink that is to be
retailed needs to be sufficiently profitable.

There is unequivocally a double-edged sword here because most

judging criteria award marks for simplicity and ease of production,
but often this is contrary to the use of original ingredients which
can be complicated, rare or expensive.For example, a house-made
syrup or artisanally produced infusion, essential to a recipe, might
allow one to score heavily on the originality scale, yet the very
same ingredient can also render a drink difficult to produce and/
or not commercially viable, particularly if the items requires
a degree of expertise that is not easily transferable. Even if an
ingredient is not ‘house’ produced it can still be original, however,
if that product is one of limited availability (specific to a local area,
region or even country) it can still detract from the simplicity
scale and make replicating that drink difficult.

Products do not have to be house-made to be original nor do

they need to be expensive. Remember that original ingredients
are important but searching endlessly to include something
original should not be a priority. If you have an excellent drink
using existing ingredients, you are still likely to fare well (possibly
better).

If you really must include something original for your recipe,

always have a back-up item that is easy to acquire that you can
recommend to the judges as an alternative. This way you can stay
original but also display clear consideration for the other factors
associated with such ingredients.

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 INGREDIENTS
AND BALANCE
Both of these are essential to a good drink… and to winning. This is possibly the most important
section to understand in competitive bartending, because quite simply this section relates to
the actual cocktail or drink itself. During competition it also allows a bartender to demonstrate
their understanding of flavour in a way that separates them from their competitors.

INGREDIENTS
With regards to the chosen ingredients there are certain
tenets that must always be adhered to if you want to increase
your chances of winning. The first of these is with reference to
perishable ingredients. In most cases this relates to fresh produce.
For example where cocktails contain fresh lemon juice, lime juice
or other citrus, this juice should be squeezed just before use or
ideally à la minute, as this will help maintain the best qualities
of the fruit. By the same token, if you decide to use any other
fresh fruit or herbs, these should be of pristine quality and flavour.
Because of the disparity that can be found in fresh produce, it’s
often wise to taste some from your chosen batch just to be sure.
Other perishable ingredients also include vermouths, wines and
fortified wines, cordials, syrups, sweeteners, juices and liqueurs:
given that all of these items can pose a risk to the final product
quality you must be confident that your chosen ingredients are in
perfect shape. You only get one opportunity to perform so don’t
let your ingredients be your downfall.
While it is generally true that ingredient quality increases with
price it is not always necessary to use the most expensive items.
Try to choose your ingredients based on quality and their relevance
to the recipe, not on price.
Your choice of ingredients can also be an indicator of your
understanding and the breadth of your expertise. You should
always try to explain why you have used particular ingredients
and why you feel these best contribute to the recipe. If
you achieve all of this, you will have done a good job. Your
understanding of ingredients and the sophistication of your palate
is crucial particularly if you are presented with a ‘mystery box’
of ingredients. This is a common challenge in both national World
Class competitions and in the global final. When you are presented
with botanicals and other ingredients that may be unfamiliar,
you must be ready and primed to instantly make mental flavour
pairings with the base spirits you are using, whether it’s the
chamomile notes in Tanqueray No. TEN, the peppery heat of Don
Julio tequila or the tropical notes within Zacapa 23 rum.
BALANCE
As has been mentioned previously, the quality of your ingredients
can help remarkably but without an understanding of flavours and
how to combine them you will still struggle to create a winning
drink. When thinking about balance there is a large amount to
consider: the strength of the alcoholic ingredients, the sharpness
of the citrus, the intensity of the sugars used, the amount of water
contained in the drink, the depth and flavour of any modifiers
(vermouths, liqueurs etc.), even the temperature or manner of
service can affect the final balance. The aim is to combine your
ingredients in such a way that they produce a perfectly harmonious
result.Look at the original Daiquiri: it is a cocktail comprising just
three ingredients, but to make sure it has the correct balance of
sweet and sour to accompany the strength and flavour of the rum
is a difficult task indeed.
Unfortunately, there is no empirical way to measure balance and
as such it’s slightly subjective. The mystery of good balance is that
you might not always notice when it is present, but you will always
notice when it is not!
Theoretically, for a competition, a well-balanced drink allows
the main (or sponsor’s) spirit to shine and to allow all the other
included ingredients to play their part in the orchestra. From a
simple Gin & Tonic to the most complex of cocktails – balance is
key.

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 LUCK FAVOURS
THE PREPARED
Like a successful athlete or any dedicated professional, the harder you work to achieve your
goals the more likely you are to succeed. Preparation can be viewed in a number of ways.
RESEARCH
If you are to face a judging panel you should naturally arrive
armed with the correct knowledge to field any potential questions.
Knowledge is the key to a successful presentation. You should be
able to explain how your ingredients are produced, where they
come from and why they taste the way they do. You should be
aware of ABVs and be able to confidently offer tasting notes
and descriptions to the judges. If the competition rules dictate
you make just one original drink, there is no excuse to not know
everything about the ingredients and the products that you
are using. The ability to explain all facets of your recipe and its
component parts shows not only dedication and commitment but
it might also help you on your way to victory.
PRACTICE
It is not uncommon to hear bartenders confess, mid-competition,
that they have never made this particular recipe before. It is
assumed that great kudos will be bestowed upon those who have
the capacity to think on their feet. The truth, however, is slightly
different. While a sharp mind, able to create recipes on the spot, is
an admirable trait for a bartender, in the world of the competition
well practised and refined recipes usually come out on top.
Practice does generally make perfect.
Practice also has another benefit. When competitions are strictly
time limited, with penalties awarded for excess time, it is not
uncommon to see a good number of competitors fail to meet the
time limit. If you are required to make several versions of the
same drink, or even several different drinks, it is highly
recommended that you test yourself before arrival to make sure
you won’t be losing any unnecessary marks.
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ARRIVE EARLY
This might make you look too eager, but when the pressure is on
and preparation time is running short, the earlier you arrive, the
easier your job. Arriving early allows you to familiarise yourself
with your surroundings and to make sure you know the location
of any necessary equipment.
Bars often have limited equipment and usually it is first-come,
first-served with regards to who gets to use it. This type of
preparation, particularly in unfamiliar surroundings, can lead to
you looking
professional rather than flustered. It can also afford you the time
to do a full run-through of your performance before your number
is called.
EQUIPMENT
The basic rule is to assume that wherever your competition is being
held, the location will have none of the equipment you require to
compete. If you make this assumption then you are forced to bring
everything you need with you. This includes shakers, knives,
specialist tools and even ingredients. You will naturally be more
familiar and confident with your own equipment and while the
bar might carry a blueberry liqueur, it might not be the same
brand that makes your recipe so special. Bartenders have even
been known to transport their own ice across the world! They are
usually the ones that win.
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 PERFORMANCE
& PRESENTATION
The magic is in the performance. Some call this star quality.Naturally, if the rules of competition
specify that competitors are to be judged blind, then the requirement to perform goes little
beyond the performance of making the perfect cocktail. But when the judges are facing you, your
performance becomes all the more important.
It is no lie that great performances have won competitions, even BE CLEAN
when the drink quality was lacking. This is because a truly great Bartending is not only about making good drinks but also
performer has the capacity to convince the panel that what they about cleanliness and personal and professional hygiene. Wear
are tasting, or are about taste, is something so special that they presentable and clean clothes. Make sure your hands and nails
believe it even when it isn’t true. are spotless (it is sometimes wise to explicitly wash your hands in
view of the judges) – remember that your hands are the one thing
POINTS OF DIFFERENCE that the judges will be watching during the round.
Judges are always looking for the X-factor (forgive the term). In
a competition where the drinks standard is high, the difference Do not partake in any unhygienic practices such as handling ice
between winning and losing can come down to your personal or touching the rim of a glass. All of these things will detract
performance as a bartender. This could be the humour that you from your total score. Cleanliness also refers to how you actually
inject, the degree of knowledge that you display or your tend the bar: clean up your mess as you go, do not spill or waste
technical capacity. product, be efficient, effective and present your drink as pristinely
as is possible.
If you have drafted a list of points that you want to cover, make
sure that you get them all in: the pressure of the stage can cause Before the judges have a chance to observe and taste your
even the very best to lose their cool. Be clear and informative but drink, they will have a chance to observe your ingredients and
be careful not to bore the judges – they are a sensitive species and equipment. Make sure that your bottles/ingredients are forward
can lose their patience with a misdirected know-it-all. facing and that your equipment is presentable.

BE PROFESSIONAL Once you arrive, put everything you need on a tray or arrange your
Never tell a panel of judges that you just came up with your entry bar so that everything is visible and in reach… you should never
that morning, that it was a last-minute effort or that you were out need to look around for either equipment or ingredients during the
the previous evening getting drunk. At the very least you should presentation.
try to convey that you are well prepared even if you are not. These
competitions are for professionals and bartenders should behave It is wise – and polite – to offer the judges water
as such: loutish, loud and lewd behaviour is for losers. before you start, as you would with any customer, and
to prepare your bar with napkins.
PRESENTATION
The last thing that you need to take care of is the presentation
of your drink and, in some respects, yourself. There is a little bit
of overlap between performance and presentation but there are
certain things that apply directly to presentation.

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 PERFORMANCE
& PRESENTATION
CONTINUED
TECHNIQUE
The judges will also examine your chosen methodology. If a drink
is difficult to make and requires accuracy, be sure to use the tools
at your disposal such as jiggers or other forms or measure. Be sure
to present your ingredients as you use them and specify what they
contribute to the drink. Similarly, be prepared to answer questions
on your techniqueand methodology: some judges can really go to
town on sloppy bartending practice.
In terms of technique, different judges favour different practices
and techniques. For example, Simon Difford always expects to see
shaken drinks double strained and will dock points for what he
considers sloppy bartending. World Class guru Salvatore Calabrese
will dock points for stirring with the back (flat) end of a bar spoon,
while Dale DeGroff wants to see orange zest properly flamed on a
Cosmopolitan. If your judge has written a bartending book or has
a blog, then reading it will tell you a lot about what they like and
dislike.
GLASSWARE
Although some competitions will designate the use of a particular
style of glassware, others will allow for free choice. The decision
of how best to serve your drink is a more complicated decision
than it might appear. For instance, if a drink is rich in flavour and
complexity it might not be best to serve it long and over ice. Quite
often the quality and style of a drink dictates how and in what
it should be served, but competitors can fall short by choosing a
piece of glassware and trying to force a drink into it, perhaps
adjusting the recipe so that it fits accordingly, but to the detriment
of the drink itself. The right piece can help place you on top of the
podium.
Don’t forget to handle your glassware correctly when you pass a
drink to the judges.
GARNISH
Once all other presentation decisions have been made, you need
to select the correct and appropriate garnish. Should the garnish
be purely aesthetic or contribute to the drink itself? Certain
garnishes (twists for example) can be significant contributors and
can really add a finishing flourish. Some competitions also award
points for aroma – in this case a twist could be a winning garnish.
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In the competition environment it is possible to use outlandish
and impressive garnishes that might not otherwise be suitable
for regular bar use, either because of preparation time or cost: a
garnish like this can help win you the competition, but be prepared
to face tough question if the judges think that it is over the top.
Innovative presentation and methodology What, if any, innovative
presentation should be included? Bartenders have formed
veritable platters out of presentations, making their drink a
centrepiece of a much wider display: serving drinks with specific
accompaniments (food or drink) is not uncommon if the bartender
feels that this highlights the character of the drink.
Think about ice and what might be available at the competition
location. Can you bring your own ice? It is worth shaping some
pieces especially for the competition (again showing skill and
dedication). Lastly, if you are going to use specifically different
methodology, can you back it up with fact? If you choose to dry-
shake, for instance, or use molecular techniques, does this improve
the quality of the drink and can you clearly explain your thinking.
INNOVATIVE PRESENTATION AND METHODOLOGY
What, if any, innovative presentation should be included?
Bartenders have formed veritable platters out of presentations,
making their drink a centrepiece of a much wider display: serving
drinks with specific accompaniments (food or drink) is not
uncommon if the bartender feels that this highlights the character
of the drink.
Think about ice and what might be available at the competition
location. Can you bring your own ice? It is worth shaping some
pieces especially for the competition (again showing skill and
dedication). Lastly, if you are going to use specifically different
methodology, can you back it up with fact? If you choose to dry-
shake, for instance, or use molecular techniques, does this improve
the quality of the drink and can you clearly explain your thinking.
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