WORLD COCKTAIL COMPETITION (WCC)RULES AND REGULATIONS

IBA World Cocktail Competition-Rules & Regulations (2008-2009)

THE COMPETITION

1. The World Cocktail Competition (WCC) is open to Member Guilds of the InternationalBartenders Association only.2. The World Cocktail Competition (WCC) shall be formalised and prepared by the “Host-country”in accordance with the WCC Rules and Regulations. The WCC Committee, in agreement withthe organising committee of the host-country, reserves the right to reject any competitor, recipeor recipe name, considered unacceptable.3. The WCC Committee, composed of the Vice-Presidents of IBA, the IBA Secretariat (in somecases in conjunction with the IBA Treasurer) and the President of the host-country will supervisethe World Cocktail Competition (WCC) conducted in the host-country.4. Prior to the WCC, the WCC Committee will review all recipes for eligibility. All competitors thathave not been contacted by the committee within 10 (ten) working days from his/her submissionof the recipe can consider their recipe accepted.5. The World Cocktail Competition (WCC) shall be held each year in that country so designated bythe Council of the IBA.6. Each Member Guild shall submit one recipe on the official entry form supplied by the WCCCommittee on or before the designated date.7. All recipes are sole property of the IBA.8. Competitors can create any style of cocktail to be chosen from these three (4) categories:- Pre dinner Cocktail- After dinner Cocktail- Long drink- Fancy Cocktail9. The content of the cocktail shall not be less than 7cl and not more than 35cl, dashes and drops(and other comparable bar measures) included.10. Each guild will be drawn to pair with a IBA Associate Member at the end of the IBA Meeting. Theonus is on the guild president to inform his/her competitors, and to ensure that his/hercompetitors should use at least one (1) cl of the Associate Member’s products from the productlist supplied by the IBA, that they are paired with.11. Competitors shall compete in a Preliminary that consists of several heats. Each competitor willcompete only once in a heat of between 4 and 6 competitors (depending on the number ofentries) on a knock-out basis. The heats’ winners will enter into the Finals competition.Between 10 and 12 Finalists will compete in the Finals.12. Competitor’s cocktail with the highest score in the Finals would be proclaimed the ‘

Cocktail ofthe Year’

, with 2

highest score 2

Best Cocktail, and 3

highest score 3

Best Cocktail.13. One competitor who scored the highest and has displayed good working skills in the preliminarywill be awarded the ‘Efficiency Prize’14. All decisions of the WCC Committee shall be Finals.

WORLD COCKTAIL COMPETITION (WCC)RULES AND REGULATIONS

IBA World Cocktail Competition-Rules & Regulations (2008-2009)

RECIPES

1. The base content (volume of alcohol) of a cocktail’s recipe shall not exceed seven (7) centilitres.2. Recipes shall be expressed in centilitres, divided in respectively whole numbers (1cl, 2cl, 3cl,etc.) and/or half numbers (0.5cl, 1.5cl, 2.5cl, etc.), dashes and /or drops being the smallestquantities.3. Recipe should contain:

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at least two (2) but not more than four (4) alcoholic ingredients,

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at least one and only (1) alcoholic beverage as a base spirit (i.e. brandy, rum, vodka, gin,etc.),

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the others, must therefore be utilized as flavouring modifier (i.e. bitters, liqueurs, cocktailsyrups, etc.), and,

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not more than six (6) ingredients including dashes and drops.4. Ingredients may be poured with a measuring cup, and, or freely poured.5. Contestants may choose from the following methods to prepare their cocktails: build (directly inglass), stir (mixing glass), shake (strain or double strain), or blend (electric).6. Competitors are allowed to use their own bar utensils to prepare the cocktail.7. Glassware will be provided by IBA Associate Members (Libbey and Durobor) and shall bebetween 12cl and 39cl.

INGREDIENTS

1. At least one (1) cl of the Associate Member’s products from the product list supplied by the IBA,that was paired with them must be used.2. All other ingredients in the recipe have to be selected from the IBA Associate Members’ productlist as supplied. This list of products may defer from year to year depending on the AssociateMembers’ prerogative.

3. Even if some IBA Associate Members distribute certain products in certain countries but theseproducts are not listed in the IBA Associate Members’ product list as compiled by the IBA, theseproducts shall not be admitted at the WCC.4. Fruit juices, non-alcoholic mixers, carbonated and non-carbonated waters are allowed to beused and shall be from IBA Associate Members only, with the exception of:

•

lemon juice (fresh)

•

lime juice (fresh)

Competitors must ascertain the flavours and complexity of sponsored fruit juices desired results before making the recipe. Remarks on the complexity of fruit juices, prior to the competition, in an attempt to use substitute juices (fresh) shall not be accepted.

6. Dairy products shall consist only of milk, cream and eggs.7. Home made - or self-made ingredients, or the blending of few ingredients to be counted as one(1) ingredient, shall not be allowed.8. No heated ingredient is to be used.9. With the exception of brands from IBA Associate Members, spraying an ingredient (vapour) froma canister shall not be allowed.

WORLD COCKTAIL COMPETITION (WCC)RULES AND REGULATIONS

IBA World Cocktail Competition-Rules & Regulations (2008-2009)

10. Any substitutions and questionable ingredients in a competitor’s original recipe must have theapproval of the WCC Committee before mixing.

GARNISHES

1. Garnishes will be prepared (cut-up) prior to going on stage. All garnishes must be prepared inthe back-office only. Any kind of pre-fixed garnishes (partly prepared elsewhere) will be takenout of the competition and the contestant involved may risk being eliminated from thecompetition by the competition committee.2. The time allowed for the preparation of the garnishes is fifteen (15) minutes.3. Cocktails should be garnished only after they are prepared on stage. Placing the garnish on theglassware prior to preparing the cocktail would not be accepted.4. Basic garnishes, such as: cocktail cherries, olives, lemons, limes, and oranges will be furnishedby the host-country. The competitors themselves shall provide any other types of fruits,vegetables or herbs.5. Other fruits, vegetables or herbs and/or items derived like leaves, stems and pips from fruits,vegetables or herbs may be used. The use of flower and any kind of candy will not be permitted.6. The host country will provide a list of fruits, vegetables, and herbs that are available for thecompetition. If competitor opts for ingredients other than those listed, they must arrange for thepurchase of the goods on their own. If for some reason they fail to do so, the missing garnishwill be left out of the competition and the competitor will not be allowed to substitute the missinggarnish for a new one.7. Food-dyes shall not be allowed.8. Manufactured products (such as cocktail picks, etc.) may be used to fix the garnish to the glass.They shall not be used to enhance the visual appeal of the garnish.9. Condiments, such as: salt, sugar, pepper, nutmeg, cinnamon, chocolate decoration likesprinkles (only when prepared in the back-office) and others, which are internationally used,shall be allowed.10. Only standard long straws, short straws, cocktail picks, and stirrers are to be used and will beprovided by the host-country and should be without any kind of logo or branding.11. Any questionable garnishes must seek the approval of the WCC Committee.

FORMAT

1. The sequence of competitors in the Preliminary and Finals shall be on a draw lot basis. Thedrawing for the sequence shall be done prior to the start of the Preliminary and Finals after thelast (morning) briefing.2. Competitor shall present himself/herself in his/her guild’s colour or bartender’s uniform from thecompany he/she works for. In this case, the uniform must not carry any brands from drinkmanufacturers other than brands from IBA Associate Members.3. Each competitor shall be limited to six (6) minutes for mixing cocktails. Competitor that exceedsthe time limit will be penalised by the Technical Jury.