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WORLD COCKTAIL COMPETITION (W.C.C.) for Spanish Version ..click here....

Rules and Regulations (download pdf file)

THE COMPETITION

  1. The World Cocktail Competition ( WCC) is open to Member Guilds of the International Bartenders Association only.
  2. The World Cocktail Competition ( WCC) shall be formalised and prepared by the “Host-country” in accordance with the W CC Rules and Regulations. The WCC Committee, in agreement with the organising committee of the host-country, reserves the right to reject any competitor, recipe or recipe name, considered unacceptable.
  3. The WCC Committee, composed of the Vice-Presidents of IBA, the IBA Secretariat (in some cases in conjunction with the IBA Treasurer) and the President of the host-country will supervise the 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 that have not been contacted by the committee within 10 (ten) working days from his/her submission of the recipe can consider their recipe accepted.
  5. The World Cocktail Competition ( WCC) shall be held each year in that country so designated by the Council of the IBA.
  6. Each Member Guild shall submit one recipe on the official entry form supplied by the WCC Committee 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 Cocktail
  9. 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. The onus is on the guild president to inform his/her competitors, and to ensure that his/her competitors should use at least one (1) cl of the Associate Member’s products from the product list supplied by the IBA, that they are paired with.
  11. Competitors shall compete in a Preliminary that consists of several heats. Each competitor will compete only once in a heat of between 4 and 6 competitors (depending on the number of entries) 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 of the Year’, with 2nd highest score 2nd Best Cocktail, and 3rd highest score 3rd Best Cocktail.
  13. One competitor who scored the highest and has displayed good working skills in the Preliminary will be awarded the ‘Efficiency Prize’.
  14. All decisions of the WCC Committee shall be Finals.

  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 smallest quantities.
  3. Recipe should contain:
    • at least two (2) but not more than four (4) alcoholic ingredients,
    • at least one and only (1) alcoholic beverage as a base spirit (i.e. brandy, gin, rum, vodka, etc.),
    • the others, must therefore be utilized as flavouring modifier (i.e. bitters, liqueurs, cocktail syrups, etc.), and,
    • 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 in glass), 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 be between 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’ product list as supplied. This list of products may defer from year to year depending on the Associate Members’ prerogative.
  3. Even if some IBA Associate Members distribute certain products in certain countries but these products are not listed in the IBA Associate Members’ product list as compiled by the IBA, these products shall not be admitted at the WCC.
  4. Fruit juices, non-alcoholic mixers, carbonated and non-carbonated waters are allowed to be used 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.
  5. Dairy products shall consist only of milk, cream and eggs.
  6. Home made - or self-made ingredients, or the blending of few ingredients to be counted as one (1) ingredient, shall not be allowed.
  7. No heated ingredient is to be used.
  8. With the exception of brands from IBA Associate Members, spraying an ingredient (vapour) from a canister shall not be allowed.
  9. Any substitutions and questionable ingredients in a competitor’s original recipe must have the approval of the W CC Committee before mixing.

GARNISHES

  1. Garnishes will be prepared (cut-up) prior to going on stage. All garnishes must be prepared in the back-office only. Any kind of pre-fixed garnishes (partly prepared elsewhere) will be taken out of the competition and the contestant involved may risk being eliminated from the competition 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 the glassware prior to preparing the cocktail would not be accepted.
  4. Basic garnishes, such as: cocktail cherries, olives, lemons, limes, and oranges will be furnished by 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 the competition. If competitor opts for ingredients other than those listed, they must arrange for the purchase of the goods on their own. If for some reason they fail to do so, the missing garnish will be left out of the competition and the competitor will not be allowed to substitute the missing garnish 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 like sprinkles (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 be provided 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 competitor s in the Preliminary and Finals shall be on a draw lot basis. The drawing for the sequence shall be done prior to the start of the Preliminary and Finals after the last (morning) briefing.
  2. Competitor shall present himself/herself in his/her guild’s colour or bartender’s uniform from the company he/she works for. In this case, the uniform must not carry any brands from drink manufacturers other than brands from IBA Associate Members.
  3. Each competitor shall be limited to six (6) minutes for mixing cocktails. Competitor that exceeds the time limit will be penalised by the Technical Jury.
  4. Competitor will compete in a Preliminary of between 4 and 6 competitors on stage at each time so called heats on a knock-out basis.
  5. One competitor in each heat who scored the highest points (the so-called heat winner) will enter into the Finals. Depending on the number of entries (countries), between ten (10) and twelve (12) competitors, who scored the highest points, in their individual heats (heat winners), will enter into the Finals. The WCC Committee shall be the sole decision maker in the number of Finalists for the particular year.
  6. The score obtained in the Preliminary by competitor will not be added to the score in the Finals. All Finalists therefore will enter the Finals on a blank score-sheet.
  7. The Finals will take place on alternate system between Classic and Flair .
  8. The Finals in Classic shall consist of two (2) competitors in each round, totally five (5) or six (6) rounds.

COMPETITORS - MIXING PANELS

  1. The first panel of four (4) competitors drawn by lot will come on stage. Each competitor will bring the required garnishes and his/her own utensils on stage. Bottles and juices for mixing will be prepared on the bar by the host country committee members. Note: If fresh juices are used, competitors shall have to squeeze the fresh juices during the garnish preparation or on stage.
  2. When the competitors have set out, and displayed the ingredients and bottles, they shall await for the signal from the Committee Official to begin mixing. When any competitor has finished his/her cocktails, waiters/waitresses will pick up those cocktails and deliver them to the Tasting Jury .
  3. All four (4) competitors shall remain on stage until they are signalled to leave.
  4. The stations will be cleaned and set up for the next panel of competitors.
  5. This procedure will continue throughout the heats.
  6. In the Preliminary, each competitor will prepare five (5) cocktails according to recipe. Of these, four (4) cocktails will be used for judging (tasting). The 5th cocktail will be put on display for public viewing.
  7. In the Finals, each competitor will prepare seven (7) cocktails. All seven (7) cocktails will be tasted by the tasting panel.

JUDGING

  1. The Host-country will provide three (3) rooms that are isolated for the Scoring Committee and the panels of judges.
  2. In the Preliminary, three (3) panels of judges, each consisting of between four (4) and six (6) judges, so between twelve (12) and sixteen (16) judges will may be utilised and appointed by the WCC Committee.
  3. These twelve or sixteen judges (Super Jury) will stay in the tasting rooms for the entire duration of the competition. Judges are prohibited to head back to the scene of the competition while the competition is still in progress. The use of mobile phones by members of the jury is strictly forbidden, as long as the competition is still in progress.
  4. Each panel of judges will judge two (2) rounds of four (4), five (5) or six (6) individual cocktails , after which a new panel of judges will take over.
  5. After collecting the scoring-sheets the Scoring Committee will have to decide which competitor is the winner in that particular heat, by adding all results, then pointing out the heat winner.
  6. Cocktails from the first heat will be brought to the first panel of judges, followed by cocktails from the second heat will be brought to the same first panel of judges.
  7. New Panel – Cocktails from the third heat will be brought to the second panel of judges followed by cocktails from the fourth heat.
  8. The sequence will continue for the rest of the heats.
  9. In the Finals, there will be one (1) panel of judges. This jury will judge all Finalists’ cocktails.

 JUDGES STEWARD COMMITTEE

  1. The Judges Steward Committee shall brief and monitor the judges and explain the judging criteria to all the judges prior to judging the cocktails.
  2. The Judges Steward Committee will make certain, that the cocktail number corresponds with the number on the scoring sheet and that the scoring sheets are marked correctly and signed after each cocktail is judged. Note: competitors’ numbers do not correspondence with cocktail numbers.
  3. All scoring sheet shall be collected and delivered to the Scoring Committee. All scoring sheets should be marked with full names and signatures of the jury members.
  4. The Judges Steward Committee must inform judges that each cocktail is to be judged on its own merit and not against other cocktails. The judges shall abstain from talking to each other during judging of the cocktails.
  5. The Judges Steward Committee will make certain that none of the members of the Tasting Jury will judge competitors that they are affiliated with.  

COMPETITION COMMITTEES

The following Committees shall be set up headed by the Competition Co-ordinator:

  1.  Competition Bar Committee (3 persons)
    • Two persons to monitor competitors while mixing,
    • One person to collect Technical Jury scoring sheet and deliver to the Scoring Committee.
  2. Recipe and Garnish Committee (2 persons)
    • To ensure that proper ingredients and garnishes are prepared in accordance with the given recipes before going on stage.
  3. Technical Jury (4 to 6 persons)
    • To select four judges for the Technical Jury
  4. Judges Stewards Committee (2 persons)
    • To brief and monitor judges and control scoring sheet.
  5. Scoring Committee (5 persons)
    • Two persons to tally competition (cocktail) scoring sheet.
    • Two persons to tally the Technical Jury scoring sheet.
    • One person to Finalise and recheck all scoring sheet.

Scoring and Scoring Committee

The Cocktail Competition’s scoring shall be tabulated as follows:

APPEARANCE AROMA TASTE
EXCELLENT - 8 Points EXCELLENT - 6 Points EXCELLENT - 15 Points
VERY GOOD - 5 Points VERY GOOD - 4 Points VERY GOOD - 10 Points
GOOD - 3 Points GOOD - 2 Points GOOD - 7 Points

Overall Impression of Drink

EXCELLENT - 4 Points VERY GOOD - 3 Points GOOD - 2 Points FAIR - 1 Point
  1. Overall Impression of cocktail will be used ONLY in case of a tie. These points will not be counted only until such a time that there is a tie.
  2. Should a tie remain after including overall impression, the competitor with the highest score in category Taste, should be considered the Finalist.
  3. Should a tie exist in the Finals (including the overall impression) , the competitors will shake-off for the corresponding prizes whether it be 1 st, 2 nd, or 3 rd.
  4. Should a tie still remain in the shake-off after including overall impression, the competitor with the highest score in Category Taste, should be considered the winner.

TECHNICAL JURY FOR EFFICIENCY IN CLASSIC

  1. The Score from the Technical Jury for efficiency in the Classic of the WCC is a stand-alone score. It should not have any bearing on the “Taste-judging” of the cocktail. This is to ensure that cocktails are made according to recipe.
  2. Competitors will be judged on Efficiency when preparing the cocktail at the Preliminary round of the competition only. Competitors that enter into the Finals will not be judged on Efficiency again.
  3. The Technical Jury consist s of four to six (4 to 6) judges and will be appointed by the WCC Committee. Each judge will judge one competitor at a time. The Competition Committee and Technical Judges themselves, will make certain that Technical Judges will not judge competitors that they are affiliated with.
  4. The official scoring sheet with a maximum of thirty-two (3 2 ) points will be used for scoring . The points depicted in each criterion can be scored from a scale of 0 to a maximum of 2 or 3. For example: In the “Presentation of Bottles”, a competitor may receive 1 point or 2 points on efficiency. If a competitor, for instance, failed to present the bottles with label facing the audience, he or she may receive “0” point.
  5. Judges are to ensure that the cocktail number on the glass corresponds with the number on their scoring sheet. Judges are to judge based on the cocktail number and not competitor number.
  6. Judges must sign the scoring sheet on the cocktails that they judged and print their full names. All scoring sheets will be delivered to the Scoring Committee.
  7. The competitor with the maximum score of 32 points should be the winner of the Efficiency Prize, with the exclusion of the first, second and third prizes’ winners. In case of more than one competitor ended up with the maximum score, the prize will be awarded to the competitor with the highest score from the tasting jury.
  8. Should a competitor fail to prepare the cocktail according to the recipe stated (wrong or missing ingredient), the technical jury would inform the WCC Committee of the wrong cocktail being made, and no tasting for the cocktail shall be done.

AWARDS

  1. Each year Prizes will be awarded to the ‘Cocktail of the Year’ being the Champion, followed by the ‘2 nd Best Cocktail’, and 3 rd Best Cocktail’, and an ‘Efficient Prize’.
  2. All Diplomas, and, or Documents pertinent to the WCC shall be signed by the IBA President and the President of the Host Country.
  3. These WCC Rules and Regulations are contingent to be a part of the IBA Rules.

Technical Jury – Efficiency


Cocktail No: ___________________________

• Each competitor starts with 32 points.
• Marks are deducted based on mistakes made and inefficiency in executing certain task.

 
 
Range for Deduction
Marks Deducted
1
Presentation of Bottles
Consider that bottles are facing audience
1-2
 
2
Handling Ice and Bar Tools
Consider handling of ice and bar tools
1-3
 
3
Emptying Excess Water
Consider emptying excess water from mixing glass
and shaker after shaking
3
 
4
Spillage
Consider spillage of ingredients
3
 
5
Over Pouring or Under Pouring of Recipe
Consider over or short pour of ingredient, and
under or over to fill glass
1-3
 
6
Garnish Neatness
Consider neatness and care in preparing,
handling and assembling the garnish
1-3
 
7
Overall Neatness
Consider overall neatness of preparing the
drinks
1-3
 
8
Handling of Glassware
Consider general handling of glasses
3
 
9
Overall Efficiency
Consider self assurance and deftness
1-4
 
10
Time Limit
Consider time limit of 6 mins to make the drinks
5
 
Total Points Deducted
 

Judge's Signature
 
Total Score



 


 

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