Cocktail IBA Sixty Years

IBA Sixty Years On
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66 LIQUID HIGHLIGHTS
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INTERNATIONAL BARTENDERS ASSOCIATION 1951-2011
IBA WORLD RANKINGS 1955-2010
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IBA OFFICIAL DRINKS
International Bartenders Association

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Established: in Torquay, UK in 1951. The IBA is a non-profit society currently registered in Singapore since March 2006. Registered Number with Registry of Societies, Singapore: T06SS0054C. Head office: 58 Lowland Road, Singapore 547453. Status: IBA is an association of National Bartenders Guilds from around the world. Membership Status: 56 Member Countries (one association per Country). 8 Countries with Observing status. 39 Associate Members. Objectives: o promote and maintain International Relations among the Guild Members. T o make the opportunity available for the exchange of news, views, proposals and ideas between T Guild Members to encourage a high standard of competence and conduct for the benefit and advancement of the profession of Bartending. o promote a close relationship and liaison between the Guild Members and the kindred T industry throughout the world. o promote customer service and encourage the knowledge of the International Guests, habits T and customs in relation to drinking. o encourage the standardization of mixed drinks recipes. T o organize and promote International Mixed Drink Competitions. T o promote educational facilities for the bartenders of the IBA. T Activities: 1. Convention, Symposium of Bar Business. 2. World Cocktail Championship, yearly with 60 countries competing. 3. Education Courses for Bartenders & Mixologists in Guild Countries. 4. The Elite Bartenders Course held in Europe (Italy), Far East (Singapore) and South America (Peru). 5. Other (international) competitions.
Website: www.iba-world.com www.iba-world.org
International Bartenders Association 2011
Foreword by the
T
his magazine is a compilation of the sixty years of the International Bartenders Association (IBA), starting with seven countries (founding members) to 56 countries spanning across the globe. The year 1951 marked the beginning of the IBA in Torquay, England. The IBA is a non-profit society whose members are registered associations in their own countries. With passion for the bartending fraternity, it began to spread and more countries were admitted. We are proud to be The Leader in Professional Bartending. This accolade signals the strength of bartenders and its profession. This is further testified by the entire IBA membership and her Board Members who are all on honorary positions - with an aspiration to contribute. The IBA is fortunate enough to have the support of the industry, government agencies in some countries, and liquor producers who became our Associate Members for a good cause - to assist the IBA to promote the trade through sponsorship of courses and competitions, thus helps create a more knowledgeable and skilled workforce. In year 2006 the IBA embarked on a global certification for bartenders, a certificate that is endorsed by the membership of 56 countries without border. This 40-hour Certificate in Bartending course is currently recognised by some government bodies with sponsorship of course fee and absentee payroll for
IBA President
members who enroll on the course. A hallmark of the IBA authority! We are in the digital age, which is also the age of borderless travel. Reaching out to each other is a click on the keyboards button, and commuting is hopping on a budget plane with ease. Information flows is tremendous, bartenders are becoming more and more knowledgeable, infusing technique of food technology in molecular mixology. Societies for bartenders become less and less important as one can easily reach for information through networking platforms. Nevertheless, the IBA survived and continues to grow with many aspiring members waiting to be admitted. The IBA will definitely be around for many more years, and will certainly be celebrating its centenarian. The world is changing rapidly, so does the bartending industry, but the basics remain the same - skills, quality and integrity. The IBAs most valuable asset is bartenders. Towards this, we aspire to continue to enhance the profession. Cheers!
Derrick Lee IBA President
I B A A S S O C I AT E M E M B E R S
COLOPHON AND ACKNOWLEDGEMENTS IBA: 60 Years On, anniversary magazine Text & content Ron Busman Print & Lay-out Just Print It, Heerhugowaard (Netherlands) Marcelis-van der Lee-Adu, Heerhugowaard (Netherlands) Cover Photographer: Patrizia Bevilacqua Lady Bartender: Ermelinda Martino Photography Mirco Toffolo Dreamstime Glass supply Anne-Ccile Wuillaume, Durobor S.A. (Belgium) Rachid Rami, Libbey Europe (Netherlands) IBA Official Drinks, compilation & research Don Costa & Giorgio Fadda Team Venice Photography: Mirco Toffolo
Cocktail Design: Giorgio Fadda
Garnish Design: Diego Lombardo
Unit assistance: Rosa Indirli
Support:
The Westin Europa & Regina, Venice (Italy)
Foundation
THE FOUNDATION OF THE INTERNATIONAL BARTENDERS ASSOCIATION (I.B.A.)
he International Bartenders Association (IBA) was founded in 1951, on the 24th of February. Location: The Grand Hotel, Torquay (a seaside resort in the South of England) where seven European countries were represented by their Presidents or international delegates (observers), being: DBL (Denmark), (G)ABF (France), AIBES, Italy), NBC (Netherlands), SBG (Sweden), SBU (Switzerland) and UKBG (United Kingdom). On Wednesday 21st of February 1951, a European Cocktail Competition was held at the Grand Hotel, with competitors from Denmark, England, France, Italy, Netherlands, Sweden and Switzerland. Following, on Saturday February 24th, 1951, the foundation of IBA took place, twenty-one bartenders being present at this historic occasion: From DBL, Denmark: Mr. Londahl, President, Mr. V. Christensen, Vice President and Mr. V. Srensen, Secretary From (G)ABF, France: Mr. A. Combettes and Mr. R. Slavik From AIBES, Italy: Mr. R. Benedetti, Mr. Luigi Parenti, and Mr. Angelo Zola From NBC, Netherlands: Mr. Theo Rijken From SBG, Sweden: Mr. P. Melin From SBU, Switzerland: Mr. G. Sievi, Treasurer From UKBG, United Kingdom: Mr. W. J. Tarling, President, Mr. B. Paul, past President, Mr. H. W. Roberts, Conference Secretary, Mr. J.P. Finney, Esq. Trustee, Mr. C. Chriswell, Mr. S. Cox, J.O. Furrell, Mr. A. Krakeel, Mr. L. Miller and Mr. C. Manuel Eight delegates were chosen to attend to the meeting: Mr. A. Combettes, (G)ABF, France Mr. Londahl, DBL, Denmark Mr. P. Melin, SBG, Sweden Mr. Th. Rijken, NBC, Netherlands Mr. W. Roberts, UKBG, England Mr. G. Sievi, SBU, Switzerland Mr. W.J. Tarling, UKBG, England
A HISTORIC MOMENT Around the table from left to right Mr. P. Melin (Sweden), Mr. J. Londahl (Denmark), Mr. G. Sievi (Switzerland), Mr. A. Combettes (France), Mr. Theo Rijken (Netherlands, Mr. Angelo Zola (Italy), center front left W. J. Tarling (England), 1st IBA President and center front right Mr. H. Roberts (England). THE FIRST IBA BOARD President: Mr. W. J. Tarling (England), from 24 Febuary 1951 till July 1952 Vice President: Mr. R. Slavik (France) Secretary: Mr. J.P. Finney (England) Treasurer: Mr. H.W. Roberts (England)
1ST IBA PRESIDENTS 1ST SPEECH Well, the IBA founding is done. In this historical moment for barmen-activities we are happy to see around the table barmen of seven countries. If only we will not be too pretentious, the future generations will, with the help of the Associations, have grounds for positive technical satisfactions and professional prestige and better possibilities for mutual friendship and help.
IBA Presidents since 1951
1st President: Mr. W.J. Bill Tarling, UKBG (Great Britain) Elected upon foundation of the IBA at the Grand Hotel in Torquay, England, February 1951
2nd President: Mr. George A. Baker, UKBG (Great Britain) Taking over the Presidency from Mr. Bill Tarling in 1952
3rd President: Mr. George Sievi, SBU (Switzerland) Elected in October 1954
4rd President: Mr. Pietro Grandi, AIBES (Italy) Elected in October 1957 5th President: Mr. Angelo Zola, AIBES (Italy) Taking over the Presidency from February 1959 till November 1960 from Mr. Pietro Grandi Elected in November 1963 Re-elected in November 1966 Re-elected in November 1969 Re-elected in November 1972 Re-elected in November 1975
6th President: Mr. Kurt Sorensen, DBL (Denmark) Elected in November 1960
7th President: Mr. Stefano Preti, AIBES (Italy) Taking over the Presidency from Mr. Angelo Zola in November 1977 The term of office for newlyelected President is four years
8th President: Mr. Michel Bigot, ABF (France) Elected in October 1981 Re-elected in October 1984
9th President: Mr. Umberto Caselli, AIBES (Italy) Elected in November 1987 Re-elected in October 1990 Elected in October 1999 Re-elected in October 2002
Blue Bird
Signature Cocktail by the 1st IBA President, Mr. Bill Tarling BLUE BIRD 4 cl Vodka 2 cl Triple sec 2 cl Lemon juice, fresh 3 dashes Maraschino 3 dashes Blue extract Shaker
10th President: Mr. Jan van Hagen, NBC (Netherlands) Elected in November 1993 Re-elected in October 1996
11th President: Mr. Derrick Lee, ABSS (Singapore) Elected in October 2005 Re-elected in October 2008
IBA board
Honorary President Umberto Caselli Email caselli.umberto@libero.it Vice President - Europe Mr. Ron Busman Buurt II nummer 20 1156 BC Marken, Netherlands Phone +31 299 601318 Email europe@iba-world.com Skype iba-vicepresident
President Derrick Lee 58 Lowland road Singapore 547453 Phone + 65 90121309 Fax + 65 62340032 Email president@iba-world.com Skype iba-president Secretary Albert Ong c/o ITE College West 1 Choa Chu Kang Grove Singapore 688236 Phone + 65 97430804 Fax + 65 62340032 Email secretary@iba-world.com Treasurer Peter L. Jansen Boelenspark 23 1131 PZ Volendam, Netherlands Phone + 31 654941956 Fax + 31 299743177 Email pljansen@quicknet.nl
Vice President - North America Mr. Jose Ancona 3724 Spencer St, (#310) Torrance, CA 90503 USA Phone +1 310 5424177 Fax +1 310 542 4991 Email northamerica@iba-world.com Vice President - South America Mr. Nepomuceno Ramirez Gonzalez CALLE 4 carerra 1, numero 1-20 urbanizacion Nueva, Segovia Barquisimeto 3001 Phone +58 (416) 6561382 Fax +58 (251) 2548367 Email southamerica@iba-world.com Vice President - Far East Mr. Kuo Chao Kun 5F-3 No 163 Lin Shen First Road Kaohsiung Taiwan R.O.C. Phone +886 7 2518976 Fax +886 2 2710426 Email fareast@iba-world.com Skype twbartenders Vice President - Southern Hemisphere Mr. Alex Beaumont Level 4, 362, Kent Street, Sydney, 2000, N.S.W. Australia Phone +61 29 262 2119 Fax +61 247 354 933 Email southhemisphere@iba-world.com Skype beaukid
Honorary Member Jrgen E. Falcke Kottwitzstrasse 11 20253 Hamburg, Germany Phone + 49 404209755 Fax + 40 404209755 Email treasurer@iba-wold.com Skype jefalcke
International Bartenders Association 2011 International Bartenders Association 2011
IBA, European Countries

BU - Austria (sterreichische Barkeeper Union) PRESIDENT Mr. Alexander Radlowskyj ADDRESS Tigergasse 6/2 CITY 1080 Vienna E-MAIL presidentbarkeeperunion@aon.at EBA - Estonia (Estonian Bartenders Association) PRESIDENT Mr. Tarmo Kiudorv ADDRESS Masina 11 CITY 10144 Tallinn E-MAIL tarmo@barman.ee
UBB - Belgium (Union of Belgium Barmen) PRESIDENT Mr. Serge E. Guillou ADDRESS Leuvensesteenweg 45 CITY B-3080 Tervuren E-MAIL serge.guillou@bar-ubb.be
FBSK - Finland (Finlands Bartenders och Supporters Klubb) PRESIDENT Mr. Juha Heusala ADDRESS Hmeentie 155 C, 6. krs. CITY 00560 Helsinki, Finland E-MAIL president@fbsk.info SKYPE fbskwebmaster ABF - France (LAssociation des barmen de France) PRESIDENT Mr. Guy Musart ADDRESS 4 Rue Villebois Mareuil CITY 75017 Paris E-MAIL contact@barmendefrance.com
BAB - Bulgaria (Bulgarian Association of Bartenders) PRESIDENT Mr. Pencho Penchev ADDRESS 25, Dragoman Str. 9000 CITY Varna E-MAIL office@bab.bg
HUB - Croatia PRESIDENT ADDRESS CITY E-MAIL
Mr. Frano Stjepovic I. Vojnovia 32 20 000 Dubrovnik frano.stjepovic@du.t-com.hr
D.B.U. e.V. - Germany (Deutsche Barkeeper Union) PRESIDENT Mr. Bernhard Stoehr ADDRESS Kottwitzstrae 11 CITY 20253 Hamburg E-MAIL info@dbuev.de
CYBA - Cyprus (Cypriot Barmen Association) PRESIDENT Mr. Costas Pishias ADDRESS P.O. Box 33116, 5311 CITY Paralimni E-MAIL cy.b.a@cytanet.com.cy
UKBG - Great Britain (United Kingdom Bartenders Guild) PRESIDENT Mr. Daniel Crebesse ADDRESS Rosebank, Blackness CITY EH49 7NL, Linlithgow, Scotland E-MAIL ukbgjim@aol.com
CBA - Czech Republic (Czech Bartenders Association) PRESIDENT Mr. Ale Svojanovsk ADDRESS Simackova 147 CITY 628 00 Brno Czech Republic E-MAIL svojanovsky@tiscali.cz
HBA - Greece (Hellenic Barmen Association) PRESIDENT Mr. Konstantinos Stefanakidis ADDRESS P.O. Box 4117, Athens CITY GR- 10210 Athens E-MAIL president@hba-net.gr SKYPE konstantinostefanakidis
DBL - Denmark (Dansk Bartender Laug) PRESIDENT Ms. Maria Magdalena Watzl ADDRESS P.O. Box 230 DK 1502 CITY Copenhagen E-MAIL mikachica@hotmail.com
SBH - Hungary (Section of Barmen in Hungary) PRESIDENT Mr. Attila Kotai ADDRESS Batthyany Str. 29/ I/1. CITY H 1015 Budapest E-MAIL kotai.attila@chello.hu SKYPE kotai.attila
BCI - Iceland (Bartenders Club Island) PRESIDENT Ms. Jnna Unnur Gunnarsdttir ADDRESS Post Box 8556 CITY 128 Reykjavik E-MAIL ninagunn@gmail.com
MBA - Malta (Maltese Bartenders Guild) PRESIDENT Mr. Joseph Farrugia ADDRESS P.O. Box 368 CITY Valletta CMR 01 E-MAIL mbg@go.com.mt
BAI - Ireland (Bartenders Association Ireland) PRESIDENT Mr. Declan Byrne ADDRESS 104 Calderwoord Rood, Griffith Avenue CITY Dublin 9 E-MAIL baipresident@gmail.com
BARSA - Moldavia PRESIDENT Mr. Igor Nitkin ADDRESS 32/2 Zelinschii Street Ap. 89 CITY Chisinau E-MAIL igornitkin@bk.ru
IGBS - Israel PRESIDENT ADDRESS CITY E-MAIL SKYPE
Mr. Yoav Sukari 22 Eilat street Tel-Aviv 66846 igbs@zmanamiti.co.il yoav1705
UBCG - Montenegro PRESIDENT Mr. Rajko Mijac ADDRESS Ville Oliva Hotel, 85300 CITY Petrovac NA Moru E-MAIL bartenders _mne@yahoo.com
AIBES - Italy (Associazione Italiana Barmen e Sostenitori) PRESIDENT: Mr. Andrea Giacinto Pieri ADDRESS Via Baldissera 2 CITY 20129 Milano E-MAIL aibes@aibes.it
ABM - Monaco (Association Barmen Monaco) PRESIDENT Mr. Giovanni Speziale ADDRESS 30 QUAI JEAN-CHARLES REY 98000 Monaco Principaute de Monaco CITY Monte Carlo E-MAIL giovanni.speziale@akeonet.com NBC - Netherlands (Nederlandse Bartenders Club) PRESIDENT Mr. Nico Kager ADDRESS Damloperwerf 43 CITY 2317 DT Leiden E-MAIL nkager@planet.nl
ALB - Luxembourg (Association Luxembourgeoise des Barmen) PRESIDENT Mr. Bertrand Barboux ADDRESS 23 rue Saint Ulric CITY L- 2651 Luxembourg E-MAIL luxbartenders@yahoo.fr
ABM - Macedonia (Association of Bartenders of Macedonia) PRESIDENT Mr. Darko Angeleski ADDRESS St. Dragisha Mishovic 5/1-6 Karpos 3 CITY Skopje E-MAIL zpbkoktel@yahoo.com
NBF - Norway (Norsk Bartender Forening) PRESIDENT Mr. Rune Kaarbo ADDRESS Tollbodgt. 5 Pb 77. CITY 4662 Kristiansand E-MAIL rune@bakgardenbar.no
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PBA - Poland (Polish Bartenders Association) PRESIDENT Mr. Ryszard Berent ADDRESS Wielkokacka 5 CITY 81-611 Gdynia E-MAIL office@spb-pba.org.pl SKYPE ryszard.berent
DBS - Slovenia (Drustvo barmanov Slovenije) PRESIDENT Mr. Ale Ogrin ADDRESS Vosnjakova 1, Hotel Lev CITY 1000 Ljubljana E-MAIL ales.ogrin@siol.net SKYPE ogrina88
ABP - Portugal (Associacao Barmen De Portugal) PRESIDENT Mr. Jos Vaz Oliveira ADDRESS Avenida Engenheiro Adelino Amaro da Costa, Edifcio Central Office, 2 Piso, Escritrio 11 CITY 2750-277 Cascais E-MAIL vazoliveira@iol.pt SKYPE abp-algarve ABPR - Romania (Asociatia Barmanilor Profesionisti Din Romania) PRESIDENT Mr. Bogdan Gheorghiu ADDRESS 9-11 Stelari Str. Floor 3 CITY Bucharest, District 3, 030068 E-MAIL office@barmani.ro
ABE - Spain (Asociacions de Barmans de Espanoles) PRESIDENT Mr. Pepe Dioni ADDRESS San Roque 86, 2 D; CITY 20.009 San Sebastin E-MAIL pepedioni@telefonica.net
SBG - Sweden (Sveriges Bartenders Gille) PRESIDENT Mr. Martin Bergqvist ADDRESS Gavlegatan 25 CITY 113 30 Stockholm Sweden E-MAIL president@sbg.nu
ARBA - Republic of Armenia (Armenian Bartenders Association) PRESIDENT Mr. Tigran Avetisyan ADDRESS 22 Moldovakan Str., Apt. 36 CITY Yerevan E-MAIL tigranavetisyan@arba.am
SBU - Switzerland (Swiss Barkeeper Union) PRESIDENT Mrs. Kathrin Leisi ADDRESS Route du lac 264, CITY CH-1787 Mtier E-MAIL kathrin.leisi@bluewin.ch
BAR - Russia (Bartenders Association Russia) PRESIDENT Mr. Sergei Tsyro ADDRESS 127055 Lesnaya St. CITY 55 Moscow E-MAIL b.a.r@inbox.ru SKYPE Bar
TBD - Turkey (Turkey Bartenders Association) PRESIDENT Mr. Ilhan Oner ADDRESS Cihannuma Mahalessi Ressam Hamdi Bey Sok. No: 5 CITY 80690 Istanbul E-MAIL barmen@barmen.org.tr
BAS - Serbia (Barmen Association Serbia) PRESIDENT Mr. Djordje Matic ADDRESS Kralja Petra 59 CITY Belgrade E-MAIL djordje.matic@framemedia.biz
AUBA - Ukraine (All-Ukranian Bartender Association) PRESIDENT Mr. Kodatskyy Sergiy ADDRESS Kiev 128, mailbox 45 CITY Kiev E-MAIL auba@ukr.net
SKBA - Slovak Republic (Slovak Republic Bartenders Association) PRESIDENT Mr. Jozef Roth ADDRESS L. Fullu 26 CITY 841 05 Bratislava E-MAIL skba@stonline.sk
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IBA, North American Countries

ACC - Cuba (Asociacion de Cantineros de Cuba) PRESIDENT Mr. Pedro Medina Borges ADDRESS Calle A #309, e/13 y15, Vedado CITY Cwdad Habana, Cuba E-MAIL acc@havanaclub.cu PRBA - Puerto Rico (Asociacion de Bartenders de Puerto Rico) PRESIDENT Mr. Jorge A. Lopez Albarran ADDRESS P.O. Box 16575 CITY 00908-6575 San Juan E-MAIL tbs@tropibarshop.com
AMB - Mexico (Association Barmen de Mexico) (2nd Year) PRESIDENT Mr. Eduardo Adrian Juarez ADDRESS Jose Vasconcelos 83 Colonia San Miguel Chapultepec Delegacion Miguel Hidalgo CITY Mexico City E-MAIL adrianjuarezzz@hotmail.com
USBG - United States of America (United States Bartenders Guild) PRESIDENT Mr. David Nepove ADDRESS P.O. Box 80687 CITY Las Vegas NV 89180 E-MAIL davidnepove@gmail.com
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IBA, South American Countries

AMBA - Argentina (Asociacin Mutual de Barmen y Afines) PRESIDENT Mr. Marinoni Ricardo ADDRESS Av. Juan de Garay 1927 CITY CL256AAB Buenos Aires E-MAIL info@ambadeargentina.com.ar SKYPE barargentina ABB - Brazil (Associaio Brasileira de Bartenders) PRESIDENT Mr. Nilson Vianna Candido ADDRESS A v. Senador Queiroz 605-5 Andar Conj. 517 Santa Efigenia 01026-901 CITY So Paulo - SP E-MAIL assbb@terra.com.br ABEC - Ecuador (Asociacion de Bartenders de la Republica del Ecuador) PRESIDENT Mr. John Alexander Barreno Escobar ADDRESS Javier Espinoza 1-38 e Isidro Ayora (Sector La FAE) Latacunga CITY Cotopaxi E-MAIL johnsuccess@hotmail.com APB - Peru (Asociacion Peruana de Barmen) PRESIDENT Mr. Guillermo Osorio Romero ADDRESS Calle Santa Luisa 265, San Isidro CITY Lima E-MAIL gosorioapb@hotmail.com
AUDEB - Uruguay (Asociacin Uruguaya de Barmen) PRESIDENT Mr. Ruben Basedas ADDRESS Pablo de Mara 1587 CITY Montevideo E-MAIL audeb@adinet.com.uy
AVB - Venezuela (Association de Bartenders de Venezuelana) PRESIDENT Mr. Nepomuceno Ramirez Gonzalez ADDRESS Calle 4 carerra 1 numero, 1-20 Urbanizacion Nueva Segovia CITY Barquisimeto EDO LARA E-MAIL nepobar@hotmail.com
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IBA, Far East Countries

ABC - China (Association of Bartenders China) PRESIDENT Mr. Frank Lee ADDRESS Beijing Wanda Plaza Building 3, Rm 3002, No 93 Jian Guo Road Chao Yang District CITY Beijing E-MAIL ibachina@sina.com HKBA - Hong Kong-China (Hong Kong Bartenders Association) PRESIDENT Mr. Neil Wong ADDRESS P.O. Box 91414, TST Post Office CITY Kowloon E-MAIL neilwongsc@gmail.com PBL - Philippines (Philippines Bartenders League) PRESIDENT Mr. Mutley Matilla ADDRESS Rm 3, 2nd Floor Remedios cor P.H. Lim sts. CITY Malate, Manila E-MAIL philbars@yahoo.com
ABSS - Singapore (Association of Bartenders & Sommeliers Singapore) PRESIDENT Mr. Michael Cheng ADDRESS c/o SHATEC, 21 Bukit Batok, Street 22 CITY Singapore 659589 E-MAIL mic055@singnet.com.sg SKYPE iba-abs BAT - Taiwan Republic of China (Bartender Association Taiwan, R.O.C.) PRESIDENT Ms. Hsieh Mei Mei ADDRESS 5F-1 No. 163 Lin Sheng First Rd CITY 800 Kaohsiung E-MAIL service@twbartenders.com.tw SKYPE tvbartenders SBSG - Vietnam (Saigon Bartenders & Sommeliers Guild) PRESIDENT Mr. Vo Tan Si ADDRESS 02 Mai Thi Luu Street Ward DaKao, District 1 CITY Ho Chi Minh City E-MAIL votansi2000@yahoo.com
NBA - Japan (Nippon Bartenders Association) PRESIDENT Mr. Shojiro Sato ADDRESS Masuya Bldg. 9 F, 2-3-6 Yuraku-Cho-Chiyoda-Ku CITY Tokyo 100-0006 E-MAIL nba@bartender.or.jp
KBG - Korea (Korea Bartender Guild) (2nd Year) PRESIDENT Mr. Max Kim ADDRESS 903 Lotte Goldrose 889-53 Daechi-dong, Gangnam-gu CITY Seoul 135-280 E-MAIL maxandmixx@hotmail.com
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IBA, Southern Hemisphere

ABG - Australia (Australian Bartenders Guild) PRESIDENT Mr. Andrew Lee ADDRESS 2, 23 Wentworth Street CITY Parramatta 2150 NSW Australia PHONE +61 96892949 FAX +61 296892177 E-MAIL andrew@lbdm.com.au NZBG - New Zealand (New Zealand Bartenders Guild) PRESIDENT Mr. Larry Naylor ADDRESS P.O. Box 14 Cromwell CITY Central Otago E-MAIL nzbg@mail.com SABA - South Africa (South African Bartenders Association) PRESIDENT Mr. Etienne Schlechter ADDRESS 130 Waterkant Street, Green Point CITY Cape Town E-MAIL etienne@bartendersworkshop.co.za
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Year Guilds admitted to IBA

YEAR 1951 DBL, Denmark UKBG, England GABF, France AIBES, Italy NBC, Netherlands SBG, Sweden SBU, Switzerland 1952 OBC, Norway 1953 DBU, Germany 1954 FBSK, Finland LBU, Luxembourg 1956 AMBA, Argentina AUDEB, Uruguay 1957 BL, Austria BLBU, Belgium-Luxembourg 1959 ANBA, Japan AVB, Venezuela 1961 UBB, Belgium CBG, California-USA LOCATION Torquay, England Torquay, England Torquay, England Torquay, England Torquay, England Torquay, England Torquay, England London, England Venice, Italy Amsterdam, Netherlands Amsterdam, Netherlands London, England London, England Milan, Italy Milan, Italy Copenhagen, Denmark Copenhagen, Denmark Gausdal, Norway Gausdal, Norway REMARK: Founder Founder Founder (ABF as of 1965) Founder Founder Founder Founder Becoming NBF in 1960
Leaving IBA in 1977
Leaving IBA in 1960
Newly formed twin-guild Becoming NBA in 1987
Independent guild Becoming USBG, USA in 1970 Becoming USBA, USA in 1984 Becoming USBG, USA in 1991
1963 BCI, Iceland 1964 ABE, Spain 1966 ABG, Australia
St. Vincent, Italy Edinburgh, Scotland Geneva, Switzerland
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YEAR 1967 SBY, Yugoslavia 1968 BAC, Canada 1971 ABM, Mexico CBP, Portugal 1972 ABB, Brazil BAI, Ireland 1974 KBA, Korea 1975 MBG, Malta 1979 SBH Hungary 1985 ALB, Luxembourg 1987 HKBA, Hong-Kong ABSS, Singapore 1989 APB, Peru 1990 CSVTS, Czechoslovakia 1992 PRBA, Puerto Rico 1993 GBA, Greece AUDEB, Uruguay KBA, Korea 1994 PBA, Poland 1995 NZBG, New Zealand BAT, Taiwan TBD, Turkey 1997 HSB, Croatia BAR, Russia SKBA, Slovak Republic
LOCATION Mallorca, Spain
REMARK: Becoming DBS in 1978 In 1991 Slovenia ex Yugoslavia
Paris, France Tokyo, Japan Tokyo, Japan Stockholm, Sweden Stockholm, Sweden Copenhagen, Denmark St. Vincent, Italy In 1976 Maltese changed in Mutual Currently: MBA, Maltese Bartenders Association
Becoming ABP in 1975
Opatija, Yugoslavia Amsterdam, Netherlands Rome, Italy Rome, Italy Helsinki, Finland Mexico City, Mexico Toronto, Canada Vienna, Austria Vienna, Austria Czech Republic 1n 1993 New formed guild
Re-admitted (reformed assoc.) No show since 1993
Montegrotto Terme, Italy Toronto, Canada Toronto, Canada Toronto, Canada Karlovy Vary, Czech Republic Karlovy Vary, Czech Republic Karlovy Vary, Czech Republic
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YEAR 1998 PBL, Philippines 1999 EBU, Estonia, LBA, Latvia 2000 BAB, Bulgaria 2002 ACC, Cuba UBCG, Montenegro SABA, South Africa 2003 IGBS, Israel BAR, Serbia 2005 ARBA, Republic of Armenia ABP, Peru 2006 CYBA, Cyprus AUBA, Ukraine BAC, Canada APB, Peru 2009 ABM, Macedonia ABPR, Romania SBSG, Vietnam 2010 ABC, China ABEC, Ecuador LBA, Latvia Joining in 2012 KGB, Korea BAM, Mexico AMB, Monaco Joining in 2014 BARSA, Moldavia ACBAR, Colombia UNABAR, Dominican Republic
LOCATION Lisbon, Portugal Gothenburg, Sweden Gothenburg, Sweden Singapore Bled, Slovenia Bled, Slovenia Bled, Slovenia Seville, Spain Seville, Spain Helsinki, Finland Helsinki, Finland Porto Carras, Greece Porto Carras, Greece Porto Carras, Greece Porto Carras, Greece Berlin, Germany Berlin, Germany Berlin, Germany Singapore Singapore Singapore Warsaw, Poland Warsaw, Poland Warsaw, Poland
REMARK:
Suspended
Suspended Suspension lifted
Expelled
Possible options for future joining, as of 2015 Albania, Azerbaijan, Belarus, Bolivia, Canada, Dubai, Georgia, India, Indonesia, Kosovo, Latvia, Lebanon, Lithuania, Malaysia, Morocco, Nicaragua and Thailand.
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IBA ICC & WCC WINNING COCKTAILS 1955-2010
66 Liquid Highlights
Prior to the Foundation of the IBA (Torquay, Wednesday 21 February 195) a European Cocktail Competition was held at The Grand Hotel, with competitors from Denmark, England, France, Italy, Netherlands, Sweden and Switzerland. A bartender from UKBG, Mr. Raozuaieff, at that time working at LAperitif Grill in London, won this competition. Rye Lane was the name of his winning cocktail: RYE LANE 2 cl Canadian Club 2 cl Pollen White Curaao 2 cl Orange squash 2 dashes De Kuyper crme de noyaux Shaker Cocktail glass IBA launched the first International Cocktail Competition (ICC) in Amsterdam, Netherlands, on 7 & 8 October 1955. Giuseppe Neri, bartender from Excelsior Hotel (Palermo, Italy) became the first winner of ICC in the history of IBA. Being one of the most striking activities of IBA through its history, initially the ICC started as an annual competition, then to become biennial. From 1973 till 1996 the ICC took place once in every three years. From 1997 on the ICC was again organized on a yearly basis in three following years and in three different categories: Pre Dinner Cocktail, After Dinner Cocktail and Longdrink. In 1999 the name International Cocktail Competition was transformed into World Cocktail Competition (WCC). The year 2000 showed the introduction of a new phenomenon in the world of cocktails and mixology: Flairtending. As of 2000 the WCC then runs in two formats, Classic Mixing & Flairtending. By 2005 a fifth category was introduced: Fancy Cocktail. Then, in 2008 a new set-up was initiated for WCC: Open Category, offering contestants freedom to choose and compete with cocktails out of any of the four categories as previously known. By this time the IBA Board starts looking out to re-orchestrate the WCC, in order to contribute in boosting the global cocktail culture and raising a greater visibility of its World Champions and furthermore raise visibility of the sponsor brands.
Impression from the International Barmen Championship 1951, held in Paris, left front Mr. Pietro Grandi, Italy (past IBA President), Mr. Roger Lebet, Switzerland (past IBA Treasurer) and Mr. George Sievi, Switzerland (past IBA President).
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Advised by its sponsor group, the IBA Associate Members, it was decided to create one name for the WCC Finals, to bring together Classics and Flair, transforming the Final into a one-day super-event (Super Final). In addition to a big significant name a new logo was thought to be necessary, to strengthen the importance of the event and this logo to be registered as a brand. Therefore, as of 2011 the WCC will be presented as World Cocktail Championship, introducing six individual competitions: Flairtending, Before Dinner Cocktail, Sparkling Cocktail, Fancy Cocktail, Longdrink and After Dinner Cocktail. After the Preliminary Finals, winners of all six competitions shall compete in the Super Final, its winner being the creator of the IBA Cocktail of the Year. The winner of the WCC Super Final shall receive an invitation (including flight ticket and pocket money) to be present at the Super Final of next years WCC. During his or her presence the winner of the Super Final of previous year will be shaking up the IBA Cocktail of the Year, then being served as the Welcome Cocktail.
CONCA DORO 1955 Amsterdam (Netherlands) Giuseppe Neri - Italy 4/8 Gordons Gin 1/8 De Kuyper Cherry Brandy 1/8 Bols Triple Sec 1/8 Bols Maraschino 1/8 Cinzano White Vermout Method: Shaker Glass: Cocktail Garnish: Orange peel (squeeze)
Conca dOro
CARDICAS 1956 London (Great Britain) Jari Ahvenainen - Finland Bacardi Rum White Cointreau White Port Method: Shaker Glass: Cocktail
20
CARIN 1958 Brussels (Belgium) George de Kuypers Belgium
Gordons Gin Mandarine Napoleon Dubonnet Method: Mixing glass Glass: Cocktail Garnish: Lemon peel (squeeze)
PETITE FLEUR 1959 Copenhagen (Denmark) Dieter Waidmann Germany
Bacardi Rum White Cointreau Grapefruit juice Method: Shaker Glass: Cocktail Garnish: Cocktail cherry
SWEET MEMORIES 1961 Oslo (Norway) Egil Moum - Norway
1/3 Bacardi Rum White 1/3 Cusenier Orange Curaao 1/3 Noilly Prat Dry Vermouth Method: Shaker Glass: Cocktail Garnish: Cocktail cherry
CHAMPION 1962 Hamburg (Germany) Hans Drr - Switzerland
3/10 ewars White Label D Scotch Whisky 2/10 DOM Bndictine 2/10 Bols White Curaao 3/10 Cinzano Dry Vermouth Method: Shaker Glass: Cocktail
Champion
21
ROBERTA 1963 St. Vincent (Italy) Pietro Cuccoli - Italy
1/3 Smirnoff Vodka 1/3 Cherry Heering 1/3 Cinzano Extra Dry vermouth 2 drops Bols Crme de Bananes 2 drops Campari Method: Shaker Glass: Cocktail Garnish: Orange peel (twist)
MAR DEL PLATA 1964 Edinburgh (Great Britain) Enzo Antonetti - Argentina 4/8 Hiram Walker Gin 1/8 DOM Bndictine 3/8 Martini Dry Vermouth 1 dash Grand Marnier Method: Shaker Glass: Cocktail Garnish: Lemon peel (squeeze) MALLORCA 1967 Mallorca (Spain) Enrique Bastante Spain
Mar del Plata

AMBA 1965 1965 Buenos Aires (Argentina) Raul J.R. Echenique Argentina 4/10 Old Smuggler Finest Scotch Whisky 3/10 Estelar Pampero Rum Palo Aejo 1/10 Cointreau 2/10 Cinzano Red Vermouth Method: Mixing glass Glass: Cocktail Garnish: Cocktail cherry & lemon (squeeze)
3/6 Estelar Pampero Rum 1/6 Bols Crme de Bananes Bols 1/6 Drambuie 1/6 Cinzano Extra Dry Vermouth Method: Shaker Glass: Cocktail
22
TUTTOSI 1969 St. Vincent (Italy) Elio Cattaneo - Italy
4/10 Canadian Club Whisky 2/10 Royal Stock Brandy 1/10 Galliano 1/10 Mandarinetto Isolabella 2/10 Martini Red Vermouth Method: Mixing glass Glass: Cocktail Garnish: Orange peel (squeeze)
LENA 1971 Tokyo (Japan) Alberto Chirici - Italy
5/10 Old Grand Dad Bourbon Whiskey 1/10 Galliano 2/10 Martini Red Vermouth 1/10 Campari 1/10 Gancia Dry Vermouth Method: Mixing glass Glass: Cocktail Garnish: Cocktail cherry
FESTRUS 1973 Los Angeles (USA) Bjarne Eriksen - Norway
1/3 Smirnoff Vodka 1/3 Grand Marnier 1/3 Cinzano Bitter Method: Shaker Glass: Cocktail Garnish: Orange peel
FESTRUS
GLORIA 1976 St. Vincent (Italy) Giorgio Guida - Italy Old Crow Bourbon Whiskey Royal Stock Brandy Campari 1/8 Carpano White Special Vermouth 1/8 DiSaronno Category: re Dinner Cocktail P Method: Mixing glass Glass: Cocktail Garnish: ocktail cherry & C lemon (peel)
23
ELISA 1976 St. Vincent (Italy) Aldo Ferrier - Italy
2/4 Havana Club Rum White 1/8 Averna Amaro 1/8 SIS Apricot Brandy 1/8 Torino Vermouth 1/8 Gancia Brut Spumante
Category: After Dinner Cocktail Method: Mixing glass Glass: Cocktail Garnish: ocktail cherry & orange (squeeze) C
GREEN HOPE 1979 Opatija (Yugoslavia) Sven Aage Jonsbraaten - Norway 2,5 cl Cossack Vodka 1 cl Bols Crme de Bananes 0,5 cl Bols Green Curaao 1,5 cl Lemon juice, fresh & sweetened 0,5 cl Grapefruit juice, fresh Category: Pre Dinner Cocktail Method: Shaker Glass: Cocktail Garnish: Cocktail cherry (green & red)
Ramcooler
RAMCOOLER 1976 St. Vincent (Italy) Fred Falkenberg - Canada 1 oz Bacardi Rum White oz Galliano 2 oz Lime juice, fresh Category: Longdrink Method: Shaker Glass: Tumbler (filled with crushed ice) Garnish: Cocktail cherry & lime
SUNNY DREAM 1979 Opatija (Yugoslavia) Mark Douglas Wood - Canada 3/14 Henkes Apricot Brandy 1/14 Cointreau 8/14 Silverwoods Soft Ice cream 2/14 Orange juice, fresh Category: After Dinner Cocktail Method: Bar blender Glass: Cocktail Garnish: Orange (five slices in a pin-wheel design, floating in centre of drink)
24
ALELUIA 1979 Opatija (Yugoslavia) Antonio Teixeira de Jesus Portugal
4/10 Mariachi Tequila 2/10 Bols Blue Curaao 2/10 Bols Maraschino 2/10 Lemon juice, fresh 1 dash egg white Schweppes Lemonade
Category: Longdrink Method: Shaker Glass: Highball Garnish: ocktail cherry (2), C lemon (slice), orange (peel) & mint
Ines
INES 1982 Albufeira (Portugal) Alain Nevers - France MOONLIGHT 1982 Albufeira (Portugal) Daniel Pion - France 1/10 Hennessy VSOP 2/10 Mandarine Napoleon 1/10 Canadou Gomme Syrup 4/10 Balo coffee (black & hot) 2/10 Fresh cream Category: After Dinner Cocktail Method: Build, Mixing glass & Shaker Glass: Cocktail Garnish: Mandarin (twist) & orange (peel)
3/10 Gordons Gin 1/10 DiSaronno 3/10 Martini Dry Vermouth 3/10 Martini Ros Vermouth Category: Pre Dinner Cocktail
Method: Shaker Glass: Cocktail Garnish: Stuffed olive
BLUE MOON 1982 Albufeira (Portugal) Johnny Johnston - Ireland 2/5 Cork Dry Gin 1/5 Bols Blue Curaao 1/5 Cointreau 1/5 Pineapple juice Schweppes lemonade Category: Longdrink Method: Shaker Glass: Tumbler Garnish: ocktail cherry (green) & C pineapple (wedge)
25
RHEINGOLD 1984 Hamburg (Germany) Rocco Di Franco - Italy
5/10 Gordons Gin 3/10 Cointreau 1/10 Campari 1/10 Martini Dry Vermouth Category: Pre Dinner Cocktail Method: Mixing glass Glass: Cocktail Garnish: Orange (twist) Buchanans Scotch Whisky Bols Crme de Bananes Bols inzano Extra Dry Vermouth C DiSaronno Category: After Dinner Cocktail Method: Mixing glass Glass: Cocktail Garnish: Lemon (peel) 2/10 Burnetts Gin 1/10 Bols Apricot Brandy 1/10 Cointreau 3/10 Passion fruit juice 3/10 Pineapple juice Category: Longdrink Method: Shaker Glass: Tumbler Garnish: Mirabelle (green), orange (spiral) & mint
IZCARAGUA 1984 Hamburg (Germany) Paolo Tomaso Monaco Venezuela
LADY KILLER 1984 Hamburg (Germany) Peter Roth - Switzerland
OL 1987 Rome (Italy) Frank McDermott - Australia
26
Ol
3 cl El Toro Tequila 3 cl Suntory Banana Liqueur 1 cl Bols Blue Curaao (float) Category: Pre Dinner Cocktail Method: Mixing glass Glass: Cocktail Garnish: Lime & rockmelon
MAGIC STAR 1987 Rome (Italy) Anacleto Jos Abreu Portugal
3/10 Neto Costa Crme de Cacao White 3/10 Pisang Ambon 2/10 Kibowi 2/10 Fresh cream 3 dashes Neto Costa Grenadine
Category: After Dinner Cocktail Method: Shaker Glass: Cocktail Garnish: ocktail cherry, C powdered chocolate & crystallized fruit (star shape)
Violetta
Anis liqueur Parfait Amour Bols Pineapple juice 1 dash Grenadine Sodawater Category: Longdrink Method: Shaker Glass: Collins Garnish: ocktail cherry, C orange & mint DEBUTANTE 1990 Mexico City (Mexico) Yasushige Mori - Japan 5/10 Tequila Jos Cuervo 4/10 De Kuyper Peachtree 1/10 usenier Freezomint C White 1 teaspoon Lemon juice, fresh Category: Pre Dinner Cocktail Method: Shaker Glass: Cocktail Garnish: Cocktail cherry
VIOLETTA 1987 Rome (Italy) Matti Harju - Finland
RAQUEL 1990 Mexico City (Mexico) Jos Manuel Jardim Portugal 4/10 Vodka Koskenkorva 2/10 Marie Brizard Parfait Amour 2/10 Bols Blue Curaao 1/10 Peter Heering Cacao 1/10 Fresh Cream Category: After Dinner Cocktail Method: Shaker Glass: Cocktail glass Garnish: ocktail cherry, orange (peel, heartC shaped), powdered chocolate & mint
27
MESSICANO 1990 Mexico City (Mexico) Eros del Priore - Italy
3/10 Beefeater Gin 1/10 DiSaronno 2/10 Vaccari White Peach 1/10 Boero Strawberry 3/10 Orange juice (top-up)
Category: Longdrink Method: Shaker Glass: Highball Garnish: ocktail cherry, lime, C orange (spiral) & mint
GOLDEN TEAR 1993 Vienna (Austria) Bardur Gudlaugsson Iceland
4/6 Absolut Citron Vodka 1/6 Bols Gold Liqueur 1/6 Martini Dry Vermouth 1 kumquat (squeeze, on top)
Category: Pre Dinner Cocktail Method: Mixing glass Glass: Cocktail Garnish: Kumquat, lemon (peel) & orange (peel)
Royal Temptation
4/10 DiSaronno 3/10 Kahla 2/10 Midori 1/10 Fresh cream Category: After Dinner Cocktail Method: Shaker & mixing glass Glass: Cocktail Garnish: range (zest), mint & chocolate O flakes (brown & white, rim) ROYAL TEMPTATION 1993 Vienna (Austria) George Liddle Great Britain RED HOPE 1993 Vienna (Austria) Jahn Nesset Norway 5/28 Beefeater Gin 1/14 Bols Crme de Bananes 1/28 Marie Brizard Apry 10/14 LC Mix Special Lemon Squash 1 dash Monin Strawberry Category: Longdrink Method: Bar blender Glass: Collins Garnish: Lime, strawberry, mint & sugar
28
LADY SCARLETT 1996 Tokyo (Japan) Jaroslav Kratky Czech Republic
2 cl Gilbeys Gin 2 cl Cointreau 1 cl Cinzano Extra Dry Vermouth 1 cl Monin Bitter 1 cl Monin Lime Juice Cordial Category: Pre Dinner Cocktail Method: Shaker Glass: Cocktail Garnish: ocktail cherry & C lemon (peel) 2 cl Bols Parfait Amour 1,5 cl DiSaronno 1,5 cl Monin Vanilla 0,5 cl arie Brizard Red M Curaao 1,5 cl Fresh Cream
SWEET HEART 1996 Tokyo (Japan) Kazuhiro Takagai - Japan
Milky Way
Category: After Dinner Cocktail Method: Shaker Glass: Cocktail Garnish: ocktail cherry, lemon (peel), mint & cinnamon C powder
MILKY WAY 1996 Tokyo (Japan) Hisashi Kishi - Japan
3 cl Bacardi Rum White 3 cl Beefeater Gin 3 cl DiSaronno 1 cl Greizer Strawberry Liqueur 1,5 cl Monin Strawberry 3 cl Pineapple juice, fresh (fill up) Category: Longdrink Method: Shaker Glass: Highball Garnish: Apple, lemon & pineapple (leaves)
PASSIONE 1997 Karlovy Vary (Czech Republic) Angelo Ganner - Austria
1,5 cl Bacardi Limn 1,5 cl Beefeater Gin 2 cl De Kuyper Peachtree 1,5 cl Cinzano Ros Vermouth 1 dash Lime juice, fresh Category: re Dinner Cocktail P Method: Mixing glass Glass: Cocktail Garnish: Cape Gooseberry & Lime
29
Blue Temptation
BLUE TEMPTATION 1998 Lisbon (Portugal) Ricardo J. Serro Severim Portugal 0,5 cl Absolut Vodka 2,5 cl Bols Blue Curaao 2 cl Pisang Ambon 1 cl Bols Crme de Bananes 1 cl Fresh cream Category: After Dinner Cocktail Method: Shaker Glass: Cocktail Garnish: ocktail cherry, orange C (spiral, around glass stem) & mint 2 cl Tri Vodka 2 cl Absolut Citron Vodka 1999 Gteborg (Sweden) 2 cl De Kuyper Melon 2 cl Marie Brizard Lime Citron Annelie Karlsson-Ingelsen 12 cl Exotic Nectar juice - Sweden Category: Longdrink Method: Bar blender Glass: Highball Garnish: Lime (spiral, around the glass), orange & mint MADAM BACARDI SYMPHONY 2000 Singapore Ales Ogrin - Slovenia 3 cl Bacardi Rum White 1,5 cl Martini Bitter 1,5 cl Martini Dry Vermouth 0,5 cl Galliano 0,5 cl Grand Marnier Cordon Rouge Category: Pre Dinner Cocktail Method: Shaker Glass: Cocktail Garnish: ocktail cherry, lime C (wheel) & orange (peel) WILD PASSION 2000 Singapore Loy Catada - Australia 3 cl Finlandia Vodka 1,5 cl arie Brizard Crme M de Fraises 1 cl Galliano 2 cl Monin Mandarine 11,5 cl cean Spray Pink O Grapefruit juice 2 teaspoons Passion fruit (pulp) Category: Flairtending Method: Shake Garnish: Blueberry & starfruit
30
SUMMER QUEEN 2001 Rio de Janeiro (Brazil) Jaap van Worcum Netherlands
3 cl De Kuyper Blueberry 2 cl Grand Marnier Cordon Rouge 0,5 cl Baileys 1 cl Monin Coconut 0,5 cl Strawberry (fresh) Category: fter Dinner Cocktail A Method: Bar blender Glass: Cocktail Garnish: ocktail cherry, apple & C mint 3 cl Bacardi Superior Rum 1 cl Galliano 1 cl Monin Banana 1,5 cl Lime juice, fresh Pineapple juice (top up) Category: Flairtending Method: Shake Garnish: ocktail cherry & C mint 3 cl Absolut Mandrin Vodka 2 cl Charleston Folies 2 cl inzano Extra Dry C Vermouth 1 cl Monin Strawberry 12 cl Pineapple juice (fresh) Category: Longdrink Method: Shake & build Glass: Highball Garnish: Apple, pineapple & plum
GREEN PARROT 2001 Rio de Janeiro (Brazil) Eugeniusz Dytko - Poland
SMILE 2002 Bled (Slovenia) Jorge Alberto Soratti Italy
MABUHAY BAGIBA 2002 Bled (Slovenia) Levent Yilmaz - Germany 3 cl Bacardi Superior Rum 1,5 cl Aperol 0,5 cl Giffard Cocogif 1 cl Grapefruit juice 1 cl Pineapple juice Category: Flairtending Method: Shake Garnish: Cape Gooseberry & cocktail cherry
Mabuhay Bagiba
31
ADAM Y EVA 2003 Seville (Spain) Sergio Seranno Rivero Cuba
2,5 cl Havana Club Rum 7 Aos 2 cl Vdrenne Manzana Verde 2 cl Martini White Vermouth 0,5 cl Campari Bitter Category: Pre Dinner Cocktail Method: Mixing glass Glass: Cocktail Garnish: Apple, green (two slices, heart shaped) 3 cl Vodka Danzka 1 cl De Kuyper Blueberry 1 cl De Kuyper Sour Apple Pucker 2 cl Cherry juice 0,5 cl Lime juice, fresh Category: Flairtending Method: Shaker Garnish: Apple, currant & tea rose
VICTORYTINI 2003 Seville (Spain) Alexander Rodoman Russia
RECALL 2004 Las Vegas (USA) Neville Azzopardi Malta
2 cl Tri Vodka 1 cl De Kuyper Apricot Brandy 1 cl Monin Grenadine 1 cl Monin Passion fruit 2 cl Orange juice, fresh Category: After Dinner Cocktail Method: Shaker Glass: Cocktail Garnish: ocktail cherry, apple, C kiwi & mint
SHAKING VEGAS 2004 Las Vegas (USA) Danilo Oribe - Uruguay
3 cl Mot & Chandon Brut Imperial 2 cl Bacardi Superior Rum 2 cl Bols Strawberry 1 cl Monin Peach 5 cl Orange juice, fresh 5 cl Pineapple juice, fresh (blended) Category: Flairtending Method: Shaker Garnish: Cocktail cherry & pineapple
32
Shaking Vegas
STRAWBERRY NIGHT 2005 Helsinki (Finland) Sergio Pezzoli - Belgium
2 cl Absolut Vanilla Vodka 2 cl De Kuyper Passion fruit 1 cl Manzanita Marie Briard 1 cl Monin Gomme 4 cl Strawberry juice, fresh 1 cl Passion fruit juice
Category: Fancy Cocktail Method: Shaker Glass: Libbey Elan 15810 Garnish: Cape Gooseberry. kumquat, pineapple (leaves) & vanilla bean
Strawberry Night
2 cl Finlandia Vodka 3 cl Cointreau 2 cl Midori 1 cl Monin Passion fruit 7 cl Orange juice 3 cl Strawberry juice
SHAKER REINDEER 2005 Helsinki (Finland) Danilo Oribe - Uruguay
Category: Flairtending Method: Shaker Garnish: ocktail cherry, melon & C orange
COOL SWEET HEART 2006 Thessaloniki (Greece) Miss Kung Hui Chun Taiwan 3 cl Bacardi Superior Rum 3 cl Amad ChocOrange 3 cl Monin Mojito Mint 7,5 cl Orange juice, fresh 1,5 cl Lemon juice, fresh Category: Longdrink Method: Shaker Glass: Highball Garnish: ocktail cherry, lemon & mint C
BOSPHORUS 2006 Thessaloniki (Greece) Levent Yilmaz - Germany 3 cl Mot & Chandon Brut Imperial 4 cl Bacardi Superior Rum 1 cl Bols Maraschino 5 cl Blueberry juice Passion fruit juice (top up) Category: Flairtending Method: Shaker Garnish: Blueberry & lemon grass
33
Golden Autumn
2 cl Nemiroff Original Vodka 2 cl Martini Extra Dry Vermouth 1 cl Monin Green Apple 1 barspoon DiSaronno 2 barspoons Monin Lime Juice Cordial Category: Pre Dinner Cocktail Method: Shake Glass: Cocktail Garnish: Apple (star-shaped) & blueberry (stems) GOLDEN AUTUMN 2007 Kaohsiung (Taiwan) Miss Krista Meri Estonia TAIWAN VICE 2007 Kaoshiung (Taiwan) Danilo Oribe - Uruguay 3 cl Matrioshka Vodka 0,75 cl Galliano 0,75 cl Campari Bitter 6 cl Grapefruit juice, fresh 1 cl Lime juice, fresh Mot & Chandon Brut Imperial (top up) Category: Flairtending Method: Shaker Glass: Durobor Saturne Garnish: Apple (red & green)
GOLDEN RICO 2008 San Juan (Puerto Rico) Ren Hetzlinger - Austria
2 cl Matrioshka Lux Vodka 1,5 cl Amad ChocOrange 1 cl Monin Vanille 4 cl Carabos Orange juice
Category: Open Classic Mixing Method: Shake Glass: Libbey Vinal Martini Garnish: Kumquat, lemon, pineapple (leaves) & cinnamon
THE LATIN CANDOMBE 2008 San Juan (Puerto Rico) Oscar Perez - Uruguay
3,5 cl Matrioshka Honey Vodka 2 cl Midori 1 cl Campari 7 cl Carabos Pineapple juice
Category: Flairtending Method: Shaker Glass: Durobor Saturne Garnish: Watermelon, thyme & nutmeg
34
SWEET ROAD 2009 Berlin (Germany) Vladimir Bank Slovak Republic
3 cl Absolut Raspberri Vodka 1,5 cl Monin Crme de Cassis Liqueur 1 cl Monin Strawberry 1 cl Monin Vanilla 1,5 cl Fresh cream (float)
Category: Open Classic Mixing Method: Shake Glass: Libbey Bravura Garnish: Cacao powder
ABSOLUTLEY ROCKING 2009 Berlin (Germany) Gianluigi Bosco Great Britain
3,5 cl Absolut Vodka 2 cl Monin Vanilla 2 cl Finest Call Mango Puree Mix 3,5 cl Carabos Apple juice 2 cl Lemon juice, fresh
Category: Flairtending Method: Shake Garnish: Apple (fan), lime (wedge), red currant & spice rim
ROSEMARIE 2010 Singapore Mario Hofferer Austria 2,5 cl Grand Marnier Cordon Rouge 1,5 cl Kahla 0,5 cl Mozart Amad ChocOrange 1 cl Monin Lychee 2 dashes Bacardi Superior Rum 1 cl Fresh cream (float) Category: Open Classic Mixing Method: Mixing Glass Glass: Libbey Z Stem Martini Garnish: Cape Gooseberry, orange (peel), chocolate, cacao powder & edible gold
Rosemarie
MODERN TIMES 2010 Singapore Juan Pablo Santiago Uruguay 4,5 cl Absolut Vodka 1,5 cl ozart Amad M ChocOrange 1,5 cl Monin Mango 1,5 cl Monin Passion fruit 6 cl Carabos Orange juice Category: Flairtending Method: Shaker Glass: Durobor Energy Garnish: ocktail cherry & C orange
35
IBA World Rankings 1955-2010

Top 27 Rankings as of November 2010 The IBA World Rankings is a ranking system for member countries affiliated with IBA. In these rankings price winning results from the International Cocktail Competition (1955-2000), as well as results from the Word Cocktail Competition (2000-2010) are implemented. The IBA World Rankings are based on results from the most successful competitors in the International Cocktail Competition and World Cocktail Competition since 1955. In the overall results second and third places are implemented. As the Challenge Cup (the IBA Prize for the best team) was not awarded for a number of years, listings for results in the Challenge Cup are not transformed into scoring points, but may be used to decide upon positions in the IBA World Rankings in case of a tie. The same approach was used for the results in Efficiency Prize, later transformed into Technical Prize. The IBA World Rankings were first introduced in November 2011 and may be subject to adjustments in the years following, as certain historic details may be missing in the IBA-files. The IBA World Rankings is currently led by AIBES, Italy. Being the winner of the first International Cocktail Competition in 1955 (Amsterdam), AIBES has held the top position ever since. IBA World Rankings, building-up positions For the World Rankings, a point system is used, with points being awarded based on the results ever since 1955. In order to prevent countries with numerous 2nd and 3rd places to overtake countries with less extensive 1st place rankings - first places, World Champion titles, to be of the upmost importance points in the IBA World Rankings - the actual rankings are based on 1500 points for 1st places, 200 points for 2nd places and 100 points for 3rd places. Achievements in Technical Prizes and Team Prizes are not subject to additional point rewarding, but results in these listings can and will be used in a case of a tie in the overall ranking. Missing information in November 2011, subject to possible adjustment of the World Ranking: 1956: 2nd Place, 3rd Place & Team Prize, 1st Position 1964: Team Prize, 2nd Position 1965: Team Prize, 2nd & 3rd Position 1971: 3rd Place 1973: 2nd Place & 3rd Place 1976: 2nd Place 1987: 2nd Place, Pre Dinner Cocktail 1990: 3rd Place, After Dinner Cocktail 1997: 2nd & 3rd Place 1998: 2nd & 3rd Place 1999: 2nd & 3rd Place 2000: 2nd & 3rd Place 2000: 2nd & 3rd Place (Flairtending) 2001: 3rd Place (Flairtending) 2002: 2nd Place (Flairtending) 2006: 2nd & 3rd Place 2006: 2nd & 3rd Place (Flairtending) 2008: 3rd Place 2008: 2nd & 3rd Place (Flairtending) 2009: 2nd & 3rd Place 2009: 2nd & 3rd Place (Flairtending) 2010: 3rd Place
The IBA Team Prize was re-named Challenge Cup in 1963, the Challenge Cup being introduced by the Cinzano Group. The first country to ever win this prestigeous trophy was Sweden. The Swedish winning team of SBG shows Sven-Erik Winhult, Stig Rundqvist, Thure Persson & ke Aronsson.
36
RANK 1st
COUNTRY Italy
TEAM AIBES
RESULTS 1st Place ICC 1955 1st Place ICC 1963 1st Place ICC 1969 1st Place ICC 1971 1st Place ICC 1976, Pre Dinner Cocktail 1st Place ICC 1976, Pre Dinner Cocktail 1st Place ICC 1976, After Dinner Cocktail 1st Place ICC 1976, After Dinner Cocktail 1st Place ICC 1984, Pre Dinner Cocktail 1st Place ICC 1984, Pre Dinner Cocktail 1st Place ICC 1990, Longdrink 1st Place ICC 1990, Longdrink 1st Place WCC 2002, Longdrink 1st Place WCC 2002, Longdrink 2nd Place WCC 2007, Pre Dinner Cocktail 2nd Place WCC 2007, Pre Dinner Cocktail 3rd Place ICC 1959 3rd Place ICC 1987, Longdrink 3rd Place ICC 1987, Longdrink 3rd Place ICC 1999, Longdrink 3rd Place ICC 1999, Longdrink 3rd Place WCC 2003, Pre Dinner Cocktail 3rd Place WCC 2003, Pre Dinner Cocktail 1st Position ICC 1959 Team Prize 1st Position ICC 1959 Team Prize 1st Position ICC 1976 Challenge Cup (Best Team) 2nd Position ICC 1955 Team Prize 2nd Position ICC 1955 Team Prize 2nd Position ICC 1963 Challenge Cup (Best Team) 2nd Position ICC 1990 Challenge Cup (Best Team) 3rd Position ICC 1969 Challenge Cup (Best Team, tie) 1st Place WCC 2004, Flairtending 1st Place WCC 2005, Flairtending 1st Place WCC 2007, Flairtending 1st Place WCC 2008, Flairtending 1st Place WCC 2010, Flairtending 1st Place ICC 1961 1st Place ICC 1973 1st Place ICC 1979, Pre Dinner Cocktail 1st Place ICC 1979, Pre Dinner Cocktail 1st Place ICC 1993, Longdrink 1st Place ICC 1993, Longdrink 2nd Place ICC 1971 (tie) 2nd Place WCC 2002, Longdrink 2nd Place WCC 2002, Longdrink 3rd Place ICC 1958 3rd Place ICC 1979, After Dinner Cocktail (tie) 3rd Place ICC 1979, After Dinner Cocktail (tie) 3rd Place ICC 1982, Pre Dinner Cocktail 3rd Place ICC 1982, Pre Dinner Cocktail 3rd Place ICC 1993, Pre Dinner Cocktail 3rd Place ICC 1993, Pre Dinner Cocktail 3rd Position ICC 1956 Team Prize 3rd Position ICC 1956 Team Prize 1st Position ICC 1961 Team Prize 1st Position ICC 1961 Team Prize 1st Position ICC 1962 Team prize 1st Position ICC 1962 Team prize 1st Position ICC 1971 Challenge Cup (Best Team) 1st position ICC 1973 Challenge Cup (Best Team) 1st Place ICC 1979, Longdrink 1st Place ICC 1979, Longdrink 1st Place ICC 1987, After Dinner Cocktail 1st Place ICC 1987, After Dinner Cocktail 1st Place ICC 1990, After Dinner Cocktail 1st Place ICC 1990, After Dinner Cocktail 1st Place ICC 1998, After Dinner Cocktail 1st Place ICC 1998, After Dinner Cocktail 2nd Place ICC 1982, Longdrink 2nd Place ICC 1982, Longdrink 2nd Place ICC 1984, Longdrink 2nd Place ICC 1984, Longdrink 3rd Place ICC 1987, Longdrink 3rd Place ICC 1987, Longdrink 3rd Place ICC 1993, Longdrink 3rd Place ICC 1993, Longdrink 3rd Place ICC 1996, Longdrink 3rd Place ICC 1996, Longdrink 1st Position ICC 1990, Technical Prize 1st Position ICC 1990, Technical Prize 1st Position ICC 1987 Challenge Cup (Best Team) 2nd Position ICC 1973 Challenge Cup (Best Team)
POINTS 14100
2nd
Uruguay
AUDEB
7500
3rd
Norway
NBF
6800
4th 4th
Portugal Portugal
ABP ABP
6700
37
RANK 5th 5th
COUNTRY Austria Austria
TEAM BU BU
RESULTS 1st Place ICC 1997, Pre Dinner Cocktail 1st Place ICC 1997, Pre Dinner Cocktail 1st Place WCC 2008, Open Category 1st Place WCC 2010, Open Category 2nd Place ICC 1990, Pre Dinner Cocktail 2nd Place ICC 1990, Pre Dinner Cocktail 2nd Place WCC 2006, Longdrink 2nd Place WCC 2006, Longdrink 2nd Place WCC 2007, Flairtending 3rd Place WCC 2002, Flairtending 3rd Place WCC 2004, Flairtending 3rd Position ICC 1962, Team Prize 3rd Position ICC 1962, Team Prize 1st Place ICC 1990, Pre Dinner Cocktail 1st Place ICC 1990, Pre Dinner Cocktail 1st Place ICC 1996, After Dinner Cocktail 1st Place ICC 1996, After Dinner Cocktail 1st Place ICC 1996, Longdrink 1st Place ICC 1996, Longdrink 2nd Place ICC 1971 (tie) 2nd Place ICC 1976, After Dinner Cocktail 2nd Place ICC 1976, After Dinner Cocktail 3rd Place ICC 1996, Pre Dinner Cocktail 3rd Place ICC 1996, Pre Dinner Cocktail 1st Place ICC 1967 Technical Prize 1st Place ICC 1967 Technical Prize 1st Position ICC 1971 Technical Prize 1st Position ICC 1971 Technical Prize 1st Position ICC 1996 Technical Prize 1st Position ICC 1996 Technical Prize 1st Position ICC 1996 Challenge Cup (Best Team) 2nd Position ICC 1971 Challenge Cup (Best Team) 1st Place ICC 1962 1st Place ICC 1962 1st Place ICC 1984, Longdrink 1st Place ICC 1984, Longdrink 2nd Place ICC 1955 2nd Place ICC 1963 2nd Place ICC 1965 2nd Place ICC 1967 2nd Place ICC 1982, Pre Dinner Cocktail 2nd Place ICC 1982, Pre Dinner Cocktail 2nd Place ICC 1993, Longdrink 2nd Place ICC 1993, Longdrink 2nd Place WCC 2001, Flairtending 2nd Place WCC 2002, Flairtending 3rd Place ICC 1982, Longdrink 3rd Place ICC 1982, Longdrink 3rd Place WCC 2002, Longdrink 3rd Place WCC 2002, Longdrink 3rd Place WCC 2003, Flairtending 3rd Place WCC 2005, Flairtending 3rd Position ICC 1955 Team Prize 3rd Position ICC 1955 Team Prize 3rd Position ICC 1963 Team Prize 3rd Position ICC 1963 Team Prize 3rd Position ICC 1964 Team Prize 3rd Position ICC 1964 Team Prize 3rd Position ICC 1964 Challenge Cup (Best Team) 3rd Position ICC 1967 Challenge Cup (Best Team) 1st Place WCC 1993, After Dinner Cocktail 1st Place WCC 1993, After Dinner Cocktail 1st Place WCC 2009, Flairtending 2nd Place ICC 1958 2nd Place ICC 1964 2nd Place ICC 1993, Pre Dinner Cocktail 2nd Place ICC 1993, Pre Dinner Cocktail 3rd Place ICC 1979, After Dinner Cocktail (tie) 3rd Place ICC 1979, After Dinner Cocktail (tie) 3rd Place ICC 1984, After Dinner Cocktail 3rd Place ICC 1984, After Dinner Cocktail 3rd Place ICC 1990, After Dinner Cocktail 3rd Place ICC 1990, After Dinner Cocktail 1st Position ICC 1958 Team Prize 1st Position ICC 1958 Team Prize 1st Position ICC 1958 Team Prize 1st Position ICC 1958 Team Prize 2nd Position ICC 1959 Team Prize 2nd Position ICC 1959 Team Prize
POINTS 5300
6th 6th
Japan Japan
NBA NBA
5000
7th 7th
Switzerland Switzerland 2001 Flair 2001 Flair
SBU SBU
5000
8th 8th
Great Britain Great Britain
UKBG UKBG
3900
38
RANK 9th
COUNTRY Finland
TEAM FBSK
RESULTS 1st Place ICC 1956 1st Place ICC 1987, Longdrink 2nd Place ICC 1984, Pre Dinner Cocktail 3rd Place ICC 1962 3rd Place ICC 1964 3rd Place ICC 1976 3rd Place WCC 2005, Fancy Cocktail 3rd Place WCC 2006, Longdrink 2nd Position ICC 1956 Team Prize 1st Position ICC 1962 Team Prize 1st Position ICC 1964 Challenge Cup (Best Team) 1st Position ICC 1996 Challenge Cup (Best Team) 1st Position WCC 2005 Challenge Cup (Best Team) 1st Place ICC 1959 1st Place WCC 2002, Flairtending 2nd Place WCC 1996, Longdrink 3rd Place ICC 1965 3rd Place WCC 2001, After Dinner Cocktail 1st Position ICC 1995 Challenge Cup (Best Team) 3rd Position ICC 1959 Best Team 1st Place ICC 1976, Longdrink 1st Place ICC 1979, After Dinner Cocktail 2nd Place ICC 1982, After Dinner Cocktail 3rd Place ICC 1976, Pre Dinner Cocktail 3rd Place ICC 1987, After Dinner Cocktail 1st Place ICC 1964 1st Place ICC 1965 2nd Place ICC 1962 1st Position ICC 1965 Challenge Cup (Best Team) 2nd Position ICC 1964 Challenge Cup (Best Team) 1st Place ICC 1987, Pre Dinner Cocktail 1st Place WCC 2000, Flairtending 2nd Place ICC 1984, After Dinner Cocktail 3rd Place ICC 1976, After Dinner Cocktail 1st Place ICC 1958 1st Place WCC 2005, Fancy Cocktail 3rd Place ICC 1961 3rd Position ICC 1969 Challenge Cup (Best Team, tie) 1st Place ICC 1982, Pre Dinner Cocktail 1st Place ICC 1982, After Dinner Cocktail
POINTS 3700
10th
Germany
DBU
3400
11th 12th
Canada Argentina
BAC AMBA
3400
3200
13th 14th
Australia Belgium
ABG UBB
3300
3200
15th
France
ABF
3000
39
RANK 16th 17th 18th
COUNTRY Sweden Netherlands Venezuela
TEAM SBG NBC AVB
RESULTS 1st Place WCC 1999, Longdrink 2nd Place ICC 1961 2nd Place ICC 1976, Pre Dinner Cocktail 2nd Place ICC 1990, After Dinner Cocktail 2nd Place WCC 2005, Fancy Cocktail 3rd Place ICC 1955 3rd Place ICC 1963 3rd Place ICC 1979, After Dinner Cocktail (tie) 1st Place WCC 2005 Technical Prize 1st Position ICC 1955 Best Team 1st Position ICC 1963 Challenge Cup (Best Team) 2nd Position ICC 1961 Team Prize 2nd Position ICC 1976 Challenge Cup (Best Team) 3rd Position WCC 1958 Team Prize 3rd Position ICC 1990 Challenge Cup (Best Team) 1st Place WCC 2001, After Dinner Cocktail 2nd Place ICC 1959 2nd Place ICC 1976, Longdrink 2nd Place ICC 1979, Longdrink (tie) 2nd Place WCC 2004, After Dinner Cocktail 3rd Place ICC 1969 3rd Place ICC 1979, Pre Dinner Cocktail 3rd Place ICC 1984, Longdrink 1st Place ICC 1982 Technical Prize 1st Position ICC 1969 Challenge Cup (Team Prize, tie) 2nd Position ICC 1979 Challenge Cup (Team Prize) 1st Place ICC 1984, After Dinner Cocktail 2nd Place ICC 1969 2nd Place WCC 2010, Flairtending 1st Position ICC 1969 Challenge Cup (Best Team, tie) 1st Place ICC 1967 2nd Position ICC 1967 Challenge Cup (Best Team) 3rd Position ICC 1971 Challenge Cup (Best Team) 1st Place WCC 2000, After Dinner Cocktail 2nd Place, ICC 1996, After Dinner Cocktail 199 1st Position WCC 1999 Challenge Cup (Best Team) 1st Place ICC 1996, Pre Dinner Cocktail 2nd Place WCC 2008, Open Category 1st Prize ICC 1982, Longdrink 2nd Prize WCC 2001, After Dinner Cocktail 1st Prize WCC 2004, After Dinner Cocktail 2nd Prize ICC 1987, Pre Dinner Cocktail 1st Place WCC 2009, After Dinner Cocktail 2nd Place WCC 2003, Pre Dinner Cocktail 1st Place WCC 2006, Longdrink 3rd Place WCC 2007, Flairtending 3rd Place WCC 2010, Flairtending 1st Position WCC 2009, Technical Prize 1st Place WCC 2006, Flairtending 2nd Place ICC 1996, Pre Dinner Cocktail
POINTS 2600
2600
1900
19th
Spain
ABE
1800
20th 21st
Slovenia Czech Rep. Ireland Malta Slovak Rep. Taiwan Turkey
DBS CBA BAI MBA SKBA BAT TBD
1700
1700 1700 1700 1700 1700
1700
40
RANK 22nd 23rd 23rd 24th
COUNTRY Poland Cuba Cuba Estonia Estonia Iceland Iceland Russia USA
TEAM PBA ACC ACC EBA EBA BCI BCI BAR USBG
RESULTS 1st Place WCC 2001, Flairtending 1st Position WCC 2010, Technical Prize 1st Position WCC 2010, Technical Prize 1st Place WCC 2003, Pre Dinner Cocktail 1st Place WCC 2003, Pre Dinner Cocktail 1st Prize WCC 2007, Pre Dinner Cocktail 1st Prize WCC 2007, Pre Dinner Cocktail 1st Prize ICC 1993, Pre Dinner Cocktail 1st Prize ICC 1993, Pre Dinner Cocktail 1st Place WCC 2003, Flairtending 2nd Place WCC 2003, Flairtending 2nd Place WCC 2004, Flairtending 2nd Place WCC 2005, Flairtending 3rd Place ICC 1967 3rd Place ICC 1984, Pre Dinner Cocktail 3rd Place ICC 1984, Pre Dinner Cocktail 3rd Place ICC 1993, After Dinner Cocktail 3rd Place ICC 1993, After Dinner Cocktail 1st Position ICC 1967 Team Prize 1st Position ICC 1967 Team Prize 1st Position ICC 1967 Challenge Cup (Best Team) 2nd Place ICC 1979, Pre Dinner Cocktail 2nd Place ICC 1979, Pre Dinner Cocktail 2nd Place ICC 1987, After Dinner Cocktail 2nd Place ICC 1987, After Dinner Cocktail 2nd Place ICC 1979, Longdrink (tie) 2nd Place ICC 1979, Longdrink (tie) 3rd Place ICC 1990, Pre Dinner Cocktail 3rd Place ICC 1990, Pre Dinner Cocktail 1st Position ICC 1979 Challenge Cup (Best Team) 2nd Place ICC 1979, After Dinner Cocktail 2nd Place ICC 1979, After Dinner Cocktail 2nd Place ICC 1993, After Dinner Cocktail 2nd Place ICC 1993, After Dinner Cocktail 3rd Place ICC 1990, Longdrink 3rd Place ICC 1990, Longdrink 3rd Place ICC 1996, After Dinner Cocktail 3rd Place ICC 1996, After Dinner Cocktail 2nd Place WCC 2008 Puerto Rico 2nd Position ICC 1958 Team Prize 2nd Position ICC 1958 Team Prize 2nd Position ICC 1962 Team Prize 2nd Position ICC 1962 Team Prize 3rd Position ICC 1961 Team Prize 3rd Position ICC 1961 Team Prize 2nd Place ICC 1990, Longdrink 2nd Place ICC 1990, Longdrink 1st Position ICC 1990 Challenge Cup (Best Team) 3rd Place ICC 1982, After Dinner Cocktail 3rd Place ICC 1982, After Dinner Cocktail 3rd Place ICC 1987, Pre Dinner Cocktail 3rd Place ICC 1987, Pre Dinner Cocktail 1st Position ICC 1982 Challenge Cup (Best Team) 2nd Place WCC 2010, Open Category 3rd Place WCC 2010, Open Category 3rd Place WCC 2004, After Dinner Cocktail 3rd Place WCC 2004, After Dinner Cocktail 3rd Place WCC 2007, Pre Dinner Cocktail 3rd Place WCC 2007, Pre Dinner Cocktail 1st Place WCC 2002, Technical Prize 1st Place WCC 2002, Technical Prize
POINTS 1500 1500 1500 1500 1500 900
25th 25th 26th 26th 27th 28th 28th
Yugoslavia Yugoslavia Denmark Denmark Luxembourg Peru Peru Brazil Brazil Greece
DBS DBS DBL DBL ALB APB APB ABB ABB HBA BAB SBH SBH LBA LBA HUB HUB
700
600
200
200 200 200 100 100 100
29th 30th 30th
Bulgaria Hungary Hungary Latvia Latvia Croatia Croatia
41
T H E U N F O RG E T TA B L E S
ALEXANDER
Category: All Day Cocktail
3 cl (1 oz.) Cognac 3 cl (1 oz.) Crme de Cacao (brown) 3 cl (1 oz.) Fresh cream Shake and strain into a chilled cocktail glass. Sprinkle with fresh ground nutmeg.
AMERICANO
Category: Before Dinner Cocktail
3 cl (1 oz.) Campari 3 cl (1 oz.) Red Vermouth A splash of soda water Mix the ingredients directly in an old-fashioned glass filled with ice-cubes, add a splash of soda water and garnish with half orange slice.
ANGEL FACE
3 cl (1 oz.) Gin 3 cl (1 oz.) Apricot brandy 3 cl (1 oz.) Calvados Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass.
AVIATION
4,5 cl (1 1/2 oz.) Gin 1,5 cl (1/2 oz.) Maraschino 1,5 cl (1/2 oz.) Lemon juice, fresh Shake and strain into a chilled cocktail glass.
BACARDI
4,5 cl (1 1/2 oz.) Bacardi Rum White 2 cl (2/3 oz.) Lime juice, fresh 1 cl (1/3 oz.) Grenadine Pour all ingredients into shaker with ice cubes, shake well, strain into chilled cocktail glass.
42
BETWEEN THE SHEETS

3 cl (1 oz.) White Rum 3 cl (1 oz.) Cognac 3 cl (1 oz.) Triple Sec 2 cl (2/3 oz.) Lemon juice, fresh Pour all ingredients into shaker with ice cubes, shake, strain into chilled cocktail glass.
CASINO
4 cl (1 1/3 oz.) Old Tom Gin 1 cl (1/3 oz.) Maraschino 1 cl (1/3 oz.) Orange Bitters 1 cl (1/3 oz.) Lemon juice, fresh Pour all ingredients into shaker with ice cubes, shake well, strain into chilled cocktail glass and garnish with a lemon twist and a maraschino cherry.
CLOVER CLUB
4,5 cl (1 1/2 oz.) Gin 1,5 cl (1/2 oz.) Raspberry syrup 1,5 cl (1/2 oz.) Lemon Juice, fresh Few drops of Egg White Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain into cocktail glass.
DAIQUIRI
4,5 cl (1,5 oz.) White rum 2,5 cl (3/4 oz.) Lime juice, fresh 1,5 cl (0,5 oz.) Simple syrup Shake and strain into a cocktail glass.
DERBY
6 cl (2 oz.) Gin 2 Drops Peach Bitters 2 Fresh mint leafs Pour all ingredients into a mixing glass with ice. Stir. Strain into a cocktail glass. Garnish with a fresh mint leaves in the drink.
43
DRY MARTINI
6 cl (2 oz.) Gin 1 cl (1 oz.) Dry Vermouth Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Squeeze oil from lemon peel onto the drink, or garnish with olive.
GIN FIZZ
Category: Longdrink
4,5 cl (1 1/2 oz.) Gin 3 cl (1 oz.) Lemon juice, fresh 1 cl (1/3 oz.) Sugar syrup 8 cl (2 2/3 oz.) Soda water Shake all ingredients with ice cubes, except soda water. Pour into highball glass. Top with soda water. Garnish with lemon slice.
JOHN COLLINS
Category: Longdrink
4,5 cl (1 1/2 oz.) Gin 3 cl (1 oz.) Lemon juice, fresh 1,5 cl (1/2 oz.) Sugar syrup 6 cl (2 oz.) Soda water Pour all ingredients directly into highball filled with ice. Stir gently. Garnish with lemon slice and maraschino cherry. Add a dash of Angostura bitters. (Note: Use Old Tom Gin for Tom Collins)
MANHATTAN
Category: Before Dinner cocktail
5 cl (1 2/3 oz.) Rye Whiskey 2 cl (2/3 oz.) Red Vermouth 1 dash Angostura Bitters Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. Garnish with cocktail cherry.
MARY PICKFORD
6 cl (2 oz.) White Rum 1 cl (1/3 oz.) Maraschino 6 cl (2 oz.) Pineapple juice, fresh 1 cl (1/3 oz.) Grenadine syrup Shake and strain into a chilled cocktail glass.
44
MONKEY GLAND
5 cl (1 2/3 oz.) Gin 3 cl (1 oz.) Orange juice 2 drops Absinth 2 drops Grenadine Shake and strain into a chilled cocktail glass.
NEGRONI
3 cl (1 oz.) Gin 3 cl (1 oz.) Campari 3 cl (1 oz.) Sweet Red Vermouth Pour all ingredients directly into old-fashioned glass filled with ice. Stir gently. Garnish with half orange slice.
OLD FASHIONED
4,5 cl (1 1/2 oz.) Bourbon or Rye whiskey 2 Dashes Angostura Bitters 1 sugar cube Few dashes plain water Place sugar cube in old-fashioned glass and saturate with bitters, add a dash of plain water. Muddle until dissolve. Fill the glass with ice cubes and add whisky. Garnish with orange slice and a cocktail cherry.
PARADISE
3,5 cl (1 1/4 oz.) Gin 2 cl (2/3 oz.) Apricot Brandy 1,5 cl (1/2 oz.) Orange juice Pour all ingredients into cocktail shaker filled with ice. Shake and strain into chilled cocktail glass.
PLANTERS PUNCH
Category: Longdrink
4,5 cl (1 oz.) Dark rum 3,5 cl (1 oz.) Orange juice, fresh 3,5 cl (1 oz.) Pineapple juice, fresh 2 cl (2/3 oz.) Lemon juice, fresh 1 cl (1/3 oz.) Grenadine 1 cl (1/3 oz.) Sugar cane syrup 3,4 dashes Angostura bitters
Pour all ingredients, except the bitters, into shaker filled with ice. Shake well. Pour into large glass, filled with ice. Add Angostura bitters, on top. Garnish with cocktail cherry and pineapple.
45
PORTO FLIP
Category: After Dinner Cocktail
1,5 cl (1/2 oz.) Brandy 4,5 cl (1 1/2 oz.) Red Port 1 cl (1/3 oz.) Egg yolk Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain into cocktail glass. Sprinkle with fresh ground nutmeg.
RAMOS FIZZ
Category: Longdrink
4,5 cl (1,5 oz.) Gin 1,5 cl (0,5 oz.) Lime juice 1,5 cl (0,5 oz.) Lemon juice, fresh 3 cl (1 oz.) Sugar syrup 6 cl (2 oz.) Cream 1 Egg white 3 dashes Orange flower water 2 drops Vanilla extract Soda water Pour all ingredients (except soda) in a mixing glass, dry shake (on ice) for two minutes, add ice and hard shake for another minute. Strain into a highball glass without ice, top with soda.
RUSTY NAIL
4,5 cl (1,5 oz.) Scotch whisky 2,5 cl (3/4 oz.) Drambuie Pour all ingredients directly into old-fashioned glass filled with ice. Stir gently. Garnish with lemon twist.
SAZERAC
5 cl (1 1/3 oz.) Cognac 1 cl (1/3 oz.) Absinthe 1 sugar cube 2 dashes Peychauds bitters
Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the Lemon peel for garnish. Note: The original recipe changed after the American Civil War, rye whiskey substituted cognac as it became hard to obtain.
46
SIDECAR
5 cl (1 2/3 oz.) Cognac 2 cl (2/3 oz.) Triple Sec 2 cl (2/3 oz.) Lemon juice, fresh Add all ingredients into cocktail shaker filled with ice. Shake well and strain into large cocktail glass.
STINGER
5 cl (1 3/4 oz.) Cognac 2 cl (3/4 oz.) Crme de Menthe (white) Pour all ingredients into a mixing glass with ice. Stir. Strain into a cocktail glass.
WHISKEY SOUR
4,5 cl (1 1/2 oz.) Bourbon Whiskey 3,0 cl (1 oz.) Lemon juice, fresh 1,5 cl (1/2 oz.) Sugar syrup Dash egg white (Optional: if used shake little harder to foam up the egg white). Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain in cobbler glass. If served On the rocks, strain ingredients into old-fashioned glass filled with ice. Garnish with half orange slice and maraschino cherry. 4 cl (1 1/3 oz.) Gin 3 cl (1 oz.) Triple Sec 2 cl (2/3 oz.) Lemon juice, fresh Add all ingredients into cocktail shaker filled with ice. Shake well and strain into large cocktail glass.
WHITE LADY
TUXEDO
3 cl (1 oz.) Old Tom Gin 3 cl (1 oz.) Dry Vermouth 1/2 bar spoon Maraschino 1/4 bar spoon Absinthe 3 dashes Orange Bitters Stir all ingredients with ice and strain in to a cocktail glass. Garnish with a cocktail cherry and a lemon zest twist.
47
C O N T E M P O R A RY C L A S S I C S
BELLINI
Category: Sparkling Cocktail
10 cl (3 1/3 oz.) Prosecco 5 cl (1 2/3 oz.) Peach puree, fresh Pour peach puree into chilled glass and add sparkling wine. Stir gently. Variations: Puccini (fresh mandarin juice), Rossini (fresh strawberry puree) and Tintoretto (fresh pomegranate juice).
BLACK RUSSIAN
5 cl (1 2/3 oz.) Vodka 2 cl (2/3 oz.) Coffee liqueur Pour the ingredients into the old fashioned-glass filled with ice cubes. Stir gently. Float fresh cream on the top and stir in slowly.
WHITE RUSSIAN BLOODY MARY

Category: Longdrink
4,5 cl (1 1/2 oz.) Vodka 9 cl (3 oz.) Tomato juice 1,5 cl (1/2 oz.) Lemon juice 2,3 dashes of Worcestershire Sauce Tabasco Celery salt Pepper Mixing glass. Stir gently, pour all ingredients into highball glass. Garnish with celery and lemon wedge (optional).
CHAMPAGNE COCKTAIL
9 cl (3 oz.) Chilled Champagne 1 cl (1/3 oz.) Cognac 2 dashes Angostura Bitters 1 sugar cube Pour gently chilled champagne. Garnish with orange slice and maraschino cherry.
CUBA LIBRE
Category: Longdrink
5 cl (1 2/3 oz.) White Rum 12 cl (4 oz.) Cola 1 cl (1/3 oz.) Lime juice, fresh Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.
48
GOLDEN DREAM
2 cl (2/3 oz.) Galliano 2 cl (2/3 oz.) Triple sec 2 cl (2/3 oz.) Orange juice, fresh 1 cl (1/3 oz.) Fresh cream Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass.
GRASSHOPPER
2 cl (2/3 oz.) Crme de cacao (white) 2 cl (2/3 oz.) Crme de menthe (green) 2 cl (2/3 oz.) Fresh cream Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass.
FRENCH 75
3 cl (1 oz.) Gin 1,5 cl (1/2 oz.) Lemon juice, fresh 2 dashes Sugar syrup 6 cl (2 oz.) Champagne Pour all the ingredients, except champagne, into a shaker. Shake. Strain into a champagne flute. Top up with champagne. Stir.
HEMINGWAY SPECIAL
6 cl (2 oz.) White Rum 4 cl (1 1/3 oz.) Grapefruit juice 1,5 cl (1/2 oz.) Maraschino 1,5 cl (1/2 oz.) Lime juice, fresh Pour all ingredients into a shaker with ice. Shake. Strain into a double cocktail glass.
HORSES NECK
Category: Longdrink
4 cl (1 1/3 oz.) Cognac 12 cl (4 oz.) Ginger Ale Dash of Angostura bitters (optional) Pour brandy and ginger ale directly into old-fashioned glass with ice cubes. Stir gently. Garnish with rind of one lemon spiral. If required, add dashes of Angostura bitters.
49
IRISH COFFEE
Category: Hot Drink
4 cl (1 1/3 oz.) Irish whiskey 9 cl (3 oz.) Hot coffee 3 cl (1 oz.) Fresh cream 1 teaspoon of brown sugar Pour into the glass (for hot drink) hot coffee, Irish whiskey, and add a teaspoon of sugar. Warm the mixture over a burner. Do not boil the mixture. Float Cream on top. Suggested to use a coffee spoon, place near the surface of
KIR
9 cl (3 oz.) Dry White Wine (Bourgogne Aligot) 1 cl (1/3 oz.) Crme de Cassis Poor Crme de Cassis into glass, top up with white wine.
KIR ROYAL
Use champagne instead of white wine.
LONG ISLAND ICED TEA

Category: Longdrink
1,5 cl (1/2 oz.) Tequila 1,5 cl (1/2 oz.) Vodka 1,5 cl (1/2 oz.) White Rum 1,5 cl (1/2 oz.) Triple sec 1,5 cl (1/2 oz.) Gin 2,5 cl (1 3/4 oz.) Lemon juice, fresh 3 (1 oz.) Gomme syrup 1 dash of Cola Add all ingredients into highball glass filled with ice. Stir gently. Garnish with lemon spiral. Serve with straw.
MAI-TAI
Category: Longdrink
4 cl (1 1/3 oz.) White Rum 2 cl (3/4 oz.) Dark Rum 1,5 cl (1/2 oz.) Orange Curaao 1,5 cl (1/2 oz.) Orgeat 1 cl (1/3 oz.) Lime juice, fresh Shake and strain into highball glass. Garnish with pineapple spear, mint leaves and lime peel. Serve with straw.
MIMOSA
7,5 cl (2 1/2 oz.) Champagne 7,5 cl (2 1/2 oz.) Orange juice, fresh Pour orange juice into flute and gently pour Champagne wine. Stir gently. Garnish with orange twist (optional). For all intents and purposes, a Bucks Fizz and a Mimosa are the same drink.
50
MOJITO
Category: Longdrink
4 cl (1 1/3 oz.) White Cuban Rum 3 cl (1 oz.) Lime juice, fresh 6 Mint sprigs 2 teaspoons white sugar cane Soda water Muddle mint springs with sugar and lime juice. Add splash of soda water and fill glass with cracked ice. Pour rum and top with soda water. Garnish with spring of mint leaves and lemon slice. Serve with straw.
MOSCOW MULE
Category: Longdrink
4,5 cl (1 1/2 oz.) Vodka 12 cl (4 oz.) Ginger beer 0,5 cl Lime juice, fresh 1 slice lime in a highball glass, combine the vodka and ginger beer. Add lime juice. Garnish with a lime slice.
MINT JULEP
Category: Longdrink
6 cl (2 oz.) Bourbon whiskey 4 fresh mint sprigs 1 teaspoon powdered sugar 2 teaspoons water In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add the Bourbon and stir well until the glass frosts. Garnish with a mint spring.
PIA COLADA
Category: Longdrink
3 cl (1 oz.) White Rum 9 cl (3 oz.) Pineapple juice 3 cl (1 oz.) Coconut milk Blend all the ingredients with ice in a electric blend, pour in a large goblet or Hurricane glass and serve with straws. Garnish with a slice of pineapple with a cocktail cherry.
ROSE
2 cl (2/3 oz.) Kirsch 4 cl (1 1/3 oz.) Dry Vermouth 3 dashes Strawberry syrup Stir all ingredinets with ice and strain into a cocktail glass.
51
SEA BREEZE
Category: Longdrink
4 cl (1 1/3 oz.) Vodka 12 cl (4 oz.) Cranberry juice 3 cl (1 oz.) Grapefruit juice Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.
SEX ON THE BEACH

Category: Longdrink
4 cl (1 1/3 oz.) Vodka 2 cl (2/3 oz.) Peach schnapps 4 cl (1 1/3 oz.) Cranberry juice 4 cl (1 1/3 oz.) Orange juice Build all ingredients in a highball glass filled with ice. Garnish with orange slice.
SINGAPORE SLING
Category: Longdrink
3 cl (1 oz.) Gin 1,5 cl (1/2 oz.) Cherry liqueur 12,0 cl (4 oz.) Pineapple juice 1,5 cl (1/2 oz.) Lime juice 07,5 cl (1/4 oz.) Cointreau 07,5 cl (1/4 oz.) DOM Bndictine 1 cl (1/3 oz.) Grenadine 1 dash Angostura bitters Pour all ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into highball glass. Garnish with pineapple and cocktail cherry.
TEQUILA SUNRISE
Category: Longdrink
4,5 cl (1 1/2 oz.) Tequila 9 cl (3 oz.) Orange juice 1,5 cl (1/2 oz.) Grenadine Pour tequila and orange juice directly into highball with ice cubes. Add a splash of grenadine to create chromatic effect (sunrise), do not stir. Garnish with orange slice and cherry.
52
NEW ERA DRINKS
BARRACUDA
4,5 cl (1,5 oz.) Gold rum 1,5 cl (1,5 oz.) Galliano 6 cl (2 oz.) Pineapple juice 1 dash Lime juice, fresh Top with Prosecco
BRAMBLE
4 cl (1 1/3 oz.) Gin 1,5 cl (1/2 oz.) Fresh Lemon Juice 1 cl (1/3oz.) Sugar syrup 1,5 cl (1/2 oz.) Blackberry liqueur Build over crushed ice, in a whisky glass. Stir, then pour the blackberry liqueur over the top of the drink, in a circular fashion. Garnish with a lemon slice, and two blackberries.
DARK N STORMY
Category: Longdrink
6 cl (2 oz.) Goslings Black Seal Rum 10 cl (3 1/3 oz.) Ginger Beer In a highball glass filled with ice add 2 oz. Goslings Black Seal Rum and top with ginger beer. Garnish with lime wedge.
DIRTY MARTINI
6 cl (2 oz.) Vodka 1 cl (1/3 oz.) Dry Vermouth 1 cl (1/3 oz.) Olive juice Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Garnish with green olive.
ESPRESSO MARTINI
5 cl (1 2/3 oz.) Vodka 5 cl (1 2/3 oz.) Sugar syrup 1 cl (1/3 oz.) Kahla 1 short strong Espresso Shake and strain into a chilled cocktail glass.
53
NEW ERA DRINKS
FRENCH MARTINI
4,5 cl (1 1/2 oz.) Vodka 1,5 cl (1/2 oz.) Raspberry liqueur 1,5 cl (1/2 oz.) Pineapple juice, fresh Lemon peel, twist Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled cocktail glass. Squeeze oil from lemon peel onto the drink.
KAMIKAZE
3 cl (1 oz.) Vodka 3 cl (1 oz.) Triple sec 3 cl (1 oz.) Lime juice, fresh Shake and strain into a chilled cocktail glass.
LEMON DROP MARTINI

2,5 cl (3/4 oz.) Vodka Citron 2 cl (2/3 oz.) Triple Sec 1,5 cl (1/2 oz.) Lemon juice, fresh Shake and strain into a chilled cocktail glass, rimmed with sugar, slice of lemon on float.
PISCO SOUR
4,5 cl (1,5 oz.) Pisco 3 cl (1 oz.) Fresh lemon juice 2 cl (3/4 oz.) Sugar syrup 1 raw egg white, from a small egg Angostura bitters, as an aromatic garnish. Shake and strain into a chilled champagne flute. Dash some Angostura bitters on top.
RUSSIAN SPRING PUNCH

2,5 cl (1 3/4 oz.) Vodka 2,5 cl (1 3/4 oz.) Lemon Juice, fresh 1,5 cl (1/2 oz.) Crme de Cassis 1cl (1/3 oz.) Sugar Syrup Shake the ingredients and top with Sparkling wine. Garnish with a lemon slice and a blackberry.
54
NEW ERA DRINKS
SPRITZ VENEZIANO
6 cl (2 oz.) Prosecco 4 cl (1 1/3 oz.) Aperol Splash of Soda water Build into an old-fashioned glass filled with ice. Top with a splash of soda water. Garnish with half orange slice.
TOMMYS MARGARITA
4.5 cl (1 1/2 oz.) Tequila 100% Agave 1,5 cl (1/2 oz.) Fresh hand-squeezed lime juice 2 bar spoons of Agave nectar Shake and strain into a chilled cocktail glass.
VAMPIRO
5 cl (1 2/3 oz.) Tequila (silver) 7 cl (2 1/3 oz.) Tomato juice 3 cl (1 oz.) Orange Juice, fresh 1 cl (1/3 oz.) Lime juice, fresh 1 teaspoon clear honey
Half slice onion, finely chopped Few slices fresh red hot chili peppers Few drops Worchestershire sauce Salt
Pour all ingredients into a shaker, filled with ice. Shake well, to relaese the flavour of the chili. Strain into a highball glass, filled with ice. Garnish with a wedge of lime and a chili (green or red).
VESPER
6 cl (2 oz.) Gin 1,5 cl (0,5 oz.) Vodka 0,75 cl (0,25 oz.) Lillet Blonde Lemon, twist (garnish) Shake and strain into a chilled cocktail glass. Add the garnish.
YELLOW BIRD
3 cl (1 oz.) White Rum 1,5 cl (1/2 oz.) Galliano 1,5 cl (1/2 oz.) Triple sec 1,5 cl (1/2 oz.) Lime juice Shake and strain into a chilled cocktail glass.
55
International Bartenders Association:
The World in a Glass

Cocktail IBA Sixty Years

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Cocktail IBA Sixty Years

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IBA Sixty Years On

INTERNATIONAL BARTENDERS ASSOCIATION 1951-2011

IBA WORLD RANKINGS 1955-2010

IBA OFFICIAL DRINKS

International Bartenders Association

Website: www.iba-world.com www.iba-world.org

International Bartenders Association 2011

Derrick Lee IBA President

International Bartenders Association 2011

Cocktail Design: Giorgio Fadda

Garnish Design: Diego Lombardo

Unit assistance: Rosa Indirli

The Westin Europa & Regina, Venice (Italy)

International Bartenders Association 2011

International Bartenders Association 2011

IBA Presidents since 1951

International Bartenders Association 2011

International Bartenders Association 2011

International Bartenders Association 2011 International Bartenders Association 2011

IBA, European Countries

HUB - Croatia PRESIDENT ADDRESS CITY E-MAIL

Mr. Frano Stjepovic I. Vojnovia 32 20 000 Dubrovnik frano.stjepovic@du.t-com.hr

International Bartenders Association 2011

IGBS - Israel PRESIDENT ADDRESS CITY E-MAIL SKYPE

Mr. Yoav Sukari 22 Eilat street Tel-Aviv 66846 igbs@zmanamiti.co.il yoav1705

International Bartenders Association 2011

International Bartenders Association 2011

IBA, North American Countries

International Bartenders Association 2011

IBA, South American Countries

International Bartenders Association 2011

IBA, Far East Countries

International Bartenders Association 2011

IBA, Southern Hemisphere

International Bartenders Association 2011

Year Guilds admitted to IBA

Leaving IBA in 1977

Leaving IBA in 1960

Newly formed twin-guild Becoming NBA in 1987

1963 BCI, Iceland 1964 ABE, Spain 1966 ABG, Australia

St. Vincent, Italy Edinburgh, Scotland Geneva, Switzerland

International Bartenders Association 2011

LOCATION Mallorca, Spain

REMARK: Becoming DBS in 1978 In 1991 Slovenia ex Yugoslavia

Becoming ABP in 1975

Re-admitted (reformed assoc.) No show since 1993

International Bartenders Association 2011

Suspended Suspension lifted

International Bartenders Association 2011

IBA ICC & WCC WINNING COCKTAILS 1955-2010

International Bartenders Association 2011

CARIN 1958 Brussels (Belgium) George de Kuypers Belgium

PETITE FLEUR 1959 Copenhagen (Denmark) Dieter Waidmann Germany

SWEET MEMORIES 1961 Oslo (Norway) Egil Moum - Norway

CHAMPION 1962 Hamburg (Germany) Hans Drr - Switzerland

ROBERTA 1963 St. Vincent (Italy) Pietro Cuccoli - Italy

Mar del Plata

International Bartenders Association 2011

TUTTOSI 1969 St. Vincent (Italy) Elio Cattaneo - Italy

LENA 1971 Tokyo (Japan) Alberto Chirici - Italy

FESTRUS 1973 Los Angeles (USA) Bjarne Eriksen - Norway

ELISA 1976 St. Vincent (Italy) Aldo Ferrier - Italy

International Bartenders Association 2011