MIXOLOGY MOCKTAIL COMPETITION 2023

GENERAL RULES

1. Hygiene aspects will be taken into consideration – it is expected that hygiene is

paramount.

2. Competitor must be well dressed, wear tidy clothing of Balinese dress.

3. The name of the mocktail must be relevant to the mocktail being presented to
obtain the maximum points on name association.

4. Obscene acts, names, and/or gestures are not permitted.

5. Any method may be used to prepare mocktail, shake, mix or blend.

6. Two (2) mocktails are to be prepared and shall be presented for the tasting.

7. All competitors must bring his/her own Ingredients.

8. All competitors must bring his/her own bar tools

INGREDIENTS

1. Mocktail must not contain more than six (7) ingredients, including bar spoons, drops
or Dashes and solid ingredients like fruit or spices.

2. All garnishes inside the glass are considered ingredients. It is acceptable to

additionally spray a citrus fruit zest over the drink, to use a vaporizer (for vapor or spray),
but these shall be considered an ingredient as well.

3. All ingredients in the recipe have to be familiar in Bali and highly recommendation
using product from Bali.

5. Must use minimum 1 (one) fruit from Bali for example; Salak (snack fruit), jack fruit,
banana, Strawberry, Coconut, star fruit, papaya, pineapple, mango, rambutan, guava,
water apple, Orange etc

6. Strictly no: – home made, pre- made ingredients – heated ingredients – artificial and
colorants – ice cream

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7. Fruit juices, non-alcoholic mixers, carbonated and non-carbonated waters are
allowed to be used, with the exception of: • lemon juice (fresh) • lime juice (fresh).
Note: If fresh juices are used, competitors shall have to squeeze the fresh juices while
perform on stage.

8. Dairy products shall consist only of milk, cream and eggs.

9. Home- made - or self-made ingredients, or the blending of few ingredients to be

counted as one (1) ingredient, shall not be allowed

10. No heated ingredients are to be used.

11. Any substitutions and questionable ingredients in a competitor’s original recipe must
have the approval of the Committee.

RECIPES

1. Each Participant shall submit one (1) Signature recipe with three (3) copy recipes for
judges, recipes on to be filled in and registered on the official entry form supplied by the
Committee on or before the designated date

2. Recipes must be submitted to the Committee by the date stipulated (closing date).

3. Recipes 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 to ensure that recipes submitted most compile
with the guidelines and recipe rules as stated.

5. No changes can be made to the mocktails after the entry form has been submitted
to the Committee.

7. Recipes entered must be the original creation of the competitors. If competitors are
thought to have plagiarized a well known, existing mocktail, they may face
disqualification.

8. Competitors are not allowed to change their recipe or mocktail during TM of the
competition (or at the briefing).

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9. Recipes for juice must be expressed in centiliters, divided in respectively whole
numbers (1cl, 2cl, 3cl, etc.) and/or half numbers (0,5cl, 1,5cl, 2,5cl, etc.), bar spoons,
dashes or drops being the smallest quantities.

10. Any use of fruit, herbs and vegetables (and the like) quantities must be stipulated,
exact measures are required at all times.

11. Recipes should never contain:

- Home- made (pre-made) ingredients, - heated ingredients, - non-sponsored

ingredients, - artificial ingredients and colorants - ice cream

DECORATION & GARNISH

1. Garnishes are used inside the glass, both for decoration as well as modifying
purposes.

2. Garnishes are generally considered to be a modifier (cherry, fruit zest olive etc.) and
therefore in the recipe they are counted as an ingredient.

3. Decorations are used on the side, on the top, on the stem, or on the rim of the glass
only. Sugar rims, salt rims etc. are considered decorations.

4 In Tropical Mocktail Competition, competitor is free to choose any type of ingredient

for garnish or decoration, with the exception of flowers. All garnishes and decorations
must be of edible variety.

5. Decorations and garnishes must be edible. The use of edible fruits, herbs, vegetables,
leaves and spices may include barks, fruit shells, peels, pips from fruits, stems, sprigs etc.
Mocktail Competition must be of edible variety. Garnishes may be mounted on
Mocktail picks, sticks, skewers, straws, forks, or other common bar accessories.

6. Decorations and garnishes must be prepared (cut-up) during routine behind the bar.
Any kind of pre-fixed garnishes made beforehand (partly prepared elsewhere) will be
taken out of the competition and the contestant involved may risk being eliminated
from the competition by the Committee.

7. Garnishes may only be put on glasses once on stage after the routine has begun.
Placing the garnish on the glassware prior to preparing the mocktail would not be
accepted.

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8. No ice may be put into glasses prior to start of the competition (routine)

9. Food-dyes shall not be allowed.

10. Manufactured products (such as mocktail picks, etc.) may be used to fix the garnish
to the glass, but shall not be used to enhance the visual appeal of the garnish.

11. Condiments, such as: salt, sugar, pepper, and nutmeg, cinnamon (and other similar
spices) chocolate decoration (prepare on stage) and other condiments that are
internationally used, shall be allowed.

12. Universal straws, mocktail picks and stirrers are will be no plastic and should be
without any kind of logo or branding.

13. The use of so-called “side-garnish” or “staged mocktails” (mocktails served on small
plates, saucers, trays with additional garnishes in display next to the mocktail glass) is
illegitimate.

14. Any questionable decorations and garnishes must seek the approval of the
Committee.

GLASSWARE

1. Glassware will be provided by Competitors.

3. Competitor must use the glassware stated in the recipe submission, no change is
allowed.

5. Competitor is free to choose any type of glass from a selection of glasses.

COMPETITORS, PREPARATION

1. Lot shall draw the sequence for competitors, all drawings to be done prior to the start
of the competitions.

3. The Committee will supply ice cubes, cracked ice, or crushed ice.

4. The use of measures is compulsory for all competitors

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5. Competitor may choose from the following methods to prepare his/her mocktails:
build (directly in glass), stir (mixing glass), shake (strain or double strain), or blend
(electric).

COMPETITORS, SEQUENCE OF THE COMPETITION

1. 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 mocktails, waiters/waitresses will pick up those mocktails and deliver
them to the Tasting Jury.

2. Competitors shall remain on stage until they are signaled to leave.

3. Competitor will prepare two (2) mocktails according to recipe. Of these, one (1)
mocktail will be used for judging (tasting). The other one mocktail will be put on display
for public viewing.

5. In case unexpected accidents occur during the preparation of the mocktails, or any
kind of misfortune takes place while transporting the mocktails to the Tasting Jury, the
Committee – in consultation with the competitor – shall seek and propose a satisfactory
solution for all parties involved.

JUDGING

1. During the Committee a Judging Panel, Spill, drop& broken Judges, a Tasting Jury, a
Technical Jury, a Time Keeper and referee.

2. All Judges must remain impartial and declare any vested interest they have in
competitors.

3. The use of mobile phone by members of the Jury is strictly forbidden, as long as the
competition is still in progress.

4. The Committee reserves the right to have the final decision on any matter relating to
the judging of the Championship. All decisions of the Committee shall be final.

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JUDGING / SCORING SYSTEM

 Bartender Personality :
- Grooming & style = 5 - 10 point
- Communication Skills = 5 - 10 point

 Technicals Skill
- Hygiene, Cleanliness & Mise en place = 5 - 10 point
- Use of tools = 5 - 10 point

 Knowledge
- General Bar & Beverages = 5 - 10 point

 Mocktail
- Creativity/Originality = 5 - 15 point
- Presentasion/Appearance = 5 - 15 point
(garnish, glassware, colour)
- Aroma = 5 - 10 point
- Balance of Taste = 5 - 20 point
- Commercial Value = 5 - 15 point

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Penalty Point (minus point)
 Missing Ingredients = 5 point/ ingredients
 Missing Drink = 15 ponit/ coktail
 Wrong Methode = 10 point/ cocktail
 Breakage = 10 point
 Drop or spilled = 2 point/ drop or spilled
 Over Time 1 – 10 second will deduct 5 Point
 Over Time 11 – 20 second will deduct 10 Point
 Over Time 25 second till more will deduct 20 Point
 Coming late to the venue will deduct 15 point
The Schedule of competition
-Day & Date : Friday, August 18th 2023
-Time : Morning (tba)
- Place : Mall Living World, Denpasar

Winner

 1st Place = IDR 5.000.000- + custom trophy + Certificate

 2nd Place = IDR 3.000.000- + custom trophy + Certificate
 3rd Place = IDR 2.000.000,- + custom trophy + Certificate


PREPARED BY

NGURAH UDAYANA
CHAIRMAN OF ABI-BALI

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REGISTRATION FORM

NAME : ………………………..……………………………………………

DATE OF BIRTH : ………………………..……………………………………………

ADDRESS : …………………………..…………………………………………

GENDER : Male Female

TELEPHONE : ………………………..……………………………………………

EMAIL : ………………………………………………………………………

COMPANY : ………………………..……………………………………………

REWARDS : ……………………………………………………………………..

………………………………………………………………………

** Copy KTP must be submitted together with registration form.

I agree to abide by the rules and regulations of the competition
Signed by Competitor’s Date:

SIGNATURE POTHOGRAPH

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MOCKTAIL FORM

NAME OF MOCKTAIL : ………………..……………………………………………

INGREDIENTS : ………………..……………………………………………

………………………………………………………………

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METHOD : ………………………………………………………………

GLASS : ………………………………………………………………

GARNISH : ………………………………………………………………

Signature

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