MIX N’ FLAIR

(Flairtending Competition)
HTM Day

THE COMPETITION
Entrants use their creativity and skills in bar flaring and cocktail mixing. They will
prepare a creative cocktail drink for good for three (3) persons incorporating a secret
ingredient and demonstrate at least two (2) flair routines or moves within a 5-minute
time limit, including area clean-up.

THE COMPETING INDIVIDUAL

The entrant should be under the program of Bachelor of Science in Hospitality
Management.

COMPETITION REQUIREMENTS
The entrants shall:
1. Wear their F&B uniform
2. Bring their own three (3) kitchen towels.

The list of ingredients shall be given two (2) weeks before the actual competition.
The secret ingredient shall be released the night before the competition.
MECHANICS
1. Orientation will be held 5 days before the actual competition. Entrants should be
at the competition venue at this time.
2. Each entrant shall have the same ingredients to be provided:

3. Entrants are given a maximum of 10 minutes. It includes the following:
a. Preparing their bar tools/materials;
b. Creating their creative (original or improved known recipe) cocktail drink
incorporating the secret ingredient;
c. Filling the cocktail glass to be used to display the cocktail drink;
d. Actual flair exhibition with at least two (2) routines or moves not limited
to the following:
 Front flip (single and double)
 Reverse flip/side flip
 Round flip
 Outside flip with fall
 Pour flip
 Inside flip
 Waterfalls
 Palm spin
 Behind the back catch
 Rainbow flip
 Fall back
e. Serving drinks to the Board of Judges (BOJ); and
f. Cleaning the worktable.
4. All cocktail drinks shall be served individually for competition purposes. Each
entrant should have three (3) glasses to be used for the following: one (1) for display
using the appropriate cocktail glass and two (2) shot glasses for the judges to taste
the created drink. The latter shall be used to minimize the wastage of the provided
ingredients.
5. Entrants must ensure sanitary and hygienic handling of ingredients, bar tools, and
utensils. It includes ensuring the cleanliness of the working area and uniforms. Points
will be deducted for improper food handling. Please refer to he Food Safety and
Sanitation section of this file.
6. Entrants are required to wear their official STI F&B Uniform. An entrant wearing
an incomplete or incorrect uniform shall be penalized with a five-point deduction
from the judge’s total scores.
7. Entrants are free to choose their music. They must submit the music (in MP3
format) the night before the competition to the Event Competition Committee.
8. Garnishes shall be cut and prepared only during the competition.
9. Once called on to perform, the entrant shall cue the operator by raising their
thumb to signal the start of their time and music.
10. Entrants must notify the Competition Committee by raising their thumbs once
they have finished cleaning the work table for proper time recording.
11. The timer will be placed in a position clearly visible to the entrants. Entrants will
see a green light the moment they give their signal for the operator to start, a yellow
light when they have three (3) minutes left to finish their presentation, including area
clean-up, and a red light when 10 minutes have elapsed.
12. An entrant going over the time limit will be penalized with one (1) point
deduction from the judge’s total score for every minute or a fraction thereof.
13. The winners shall be judged based on the criteria for this competition. The
champion, 1st Runner-up, and 2nd Runner-up will be awarded based on the ranking of
the judges’ averaged scores.
14. In case of a tie, the scores of the Chairman of the Board of Judges (BOJ) shall
determine the winner. If the scores of the Chairman are still tied, the Chairman will
break the tie.
15. The BOJ’s decision is final and irrevocable.

FOOD SAFETY AND SANITATION

1. The Mix N’ Flair committee will provide the judges with the Food Safety Risk and
Hazards Form. This will be used to list down food safety and sanitation violations
committed by the entrant.
2. Three (3) points will be deducted for EVERY type of food safety and sanitation
violation.
3. The number of violations will be deducted from the judge’s total scores.
JUDGING CRITERIA

FLAIRING – 50%
FLAIR ROUTINE/MOVES
Shows at least two (2) appropriate types of routines or moves 0 - 15 points
that entice the audience.
Exhibits confidence and no signs of stress or struggle during the
0 - 15 points
delivery of the exhibition.
Ensures less to no instances of dropped bottles. 0 - 10 points
TIMING
0 - 10 points
Finishes with proper timing and along with the chosen music.
COCKTAIL MIXING – 50%
TOOLS AND EQUIPMENT HANDLING
Demonstrates proper use and handling of bar tools and 0 - 15 points
equipment.
COCKTAIL DRINK PRESENTATION
Prepares cocktail drink that has a balanced taste and flavor 0 - 25 points
with the incorporation of the secret ingredient.
Uses appropriate garnish and glassware 0 - 10 points
0 - 100
TOTAL POSSIBLE POINTS
POINTS

FILING OF PROTESTS

Only the entrant may file protests against the BOJ during the competition proper.
Protests must be based on one (1) or more of the following circumstances: violation
of competition rules, misconduct by other entrants, or gross misconduct by contest
officials. Controversies and objections will be resolved by the BOJ immediately before
the conclusion of the competition proper. The decision of the BOJ is final and
irrevocable.