What: USBG and DonQ Rum 2011 Ultimate MixOff Challenge
Where: Caña 714 West Olympic Boulevard, Los Angeles, CA 90015
When: Sunday April 17th starting promptly at 6pm, ending @ 10pm
Why: To crown 2 winners from separate drink categories. The winner from each group will win a trip to compete in NYC at the Manhattan Cocktail Classic on May 14th. The winner from the NYC comp will be flown to Puerto Rico to visit the distillery
Competition Structure:
- Each competitor will submit 2 cocktail recipes, one from each category.
- Categories are as follows:
Spirited Cocktail with a Signature Ingredient: Competitor will utilize the DonQ family of rums (Don Q Cristal Rum, Don Q Gold Rum, Don Q Anejo, Don Q Gran Anejo, Don Q Limon, Don Q Coco, or Don Q Mojito,) including a “signature” or “housemade” ingredient that is to be made by the bartender, whether it be bitters, an infusion, foam, etc. You are going to be judged primarily on technique, creativity, seasonality and visual. There will be a secondary judging on best “signature” ingredient as it stands alone.
Fruit Forward Long Drink with a Garnish Focus: Use of seasonal ingredients and pairing of such in a rum drink utilizing the DonQ family of rums. You are going to be judged primarily on technique, creativity, seasonality and flavor. There will be a secondary judging on the garnish and its look and creativity as it stands alone.
- The maximum number of alcoholic and non-alcoholic ingredients per recipe shall be limited to seven (7) including dashes, drops and rimmed glassware.
- Garnishes must be edible and can be placed on rim of glass or in the drink.
- 4 contestants from each category will be selected based their recipes and will compete head to head against opponents from their respective categories in a tournament style setting. There will be 3 rounds per category with the final winner from each category winning the trip to NYC. Judging will remain consistent for each round. USBG and IBA rules will apply.
- Basic juices will be provided (lemon, lime, orange, grapefruit)
- 4 cocktails are to be made (3 for judges, 1 for photo and spectator tasting) within 10 minutes
- Judging will be conducted blind by a panel of esteemed members of the cocktail community
- Glassware, Kold-Draft, and crushed ice will be provided.
Garnishes:
1. Garnishes will be prepared (cut-up) prior to going on stage. The time allowed for the preparation of the garnishes is 10 minutes.
2. Garnishes shall consist only of edible fruit or vegetables.
3. Artificial arrangements or food-dyes shall not be allowed.
4. Garnishes shall not be arranged as to display any identifiable signs of who is preparing the drink.
5. Condiments, such as: salt, sugar, pepper, nutmeg, cinnamon and others, shall be allowed and will be counted as ingredients in the recipe.
6. Any questionable garnishes must obtain the approval of the Committee.
Additional rules:
- The sequence of competitors in the competition shall be drawn on the day of the competition.
- Competitor shall present themselves in their Guild uniform or Bartender’s work
uniform.
- Each competitor shall be limited to seven (7) minutes to prepare their cocktails; this will be carefully monitored by the Technical Jury who will penalize those who exceed this time limit. Those who go over ten (10) minutes will be disqualified.
- The competition will be comprised of 3 rounds per category. The total points compiled from all Technical Jury and the Tasting Jury each round will determine who moves on.
All decisions of the USBG Committee shall be final.
- The U.S.B.G. shall provide workable bar stations.
- When the competitors have set out, and displayed the ingredients and bottles, they shall await for the signal from the judge or MC to begin mixing. The competitor must raise their drink and present it to the attendees so that the judges can stop the watch, a designated person will pick up those drinks and deliver them to the
tasting Jury.
- Competitors shall remain on stage till they are asked to leave by the MC.
- The stations will be cleaned and set up for the next panel of competitors. This procedure will continue throughout the competition.
- All competitors will prepare four drinks according to their recipe. Of these, three will be used for Judging (tasting). The fourth drink will be displayed.
Mechanics:
Before stepping up to bar:
1. Check glassware. Make sure they are all the same. Polish to remove water stains.
2. Prepare garnishes. All garnishes must be edible. Fruit should be freshly cut and on a pick if using one. Present the garnish on a bread and butter plate or on the rim of a glass.
3. Pour your juices into glass mini carafes or cruets.
4. Everything you need including all ingredients, glassware, tools, and garnishes are carried
to the bar on a cloth napkin lined tray.
5. Review checklist.
When your number is called:
1. Carry your tray to the bar. Remove everything from the tray, glasses in front of you and everything in view of the bench judge. All labels should face outward. Take your time. The clock will not start until you are ready.
2. Ice glassware to chill. This is allowed before the clock starts. Tell the judge you are
ready. Wait until he says go.
3. Ice shakers and shake to chill. Dump ice and excess water into dump tray.
4. Start pouring your ingredient, present each ingredient to the audience, no order is necessary although pouring the sponsors product for first is a sign of acknowledgement to
that brand.
5. Pour into glass shaker.
6. Continue with remaining ingredients, least expensive to most expensive, first presenting
each to the audience.
7. Dump ice and excess water from glassware. (Re-ice if necessary)
8. Add ice to shaker. (Glass or tin)
9. Shake. Always shake away from the audience. The top lip of the tin should face away.
Smile! A good attitude scores points.
10. Pour. Starting from your left to right, fill each glass halfway, then go back and finish filling the glasses. If using two shakers, make sure you fill the glasses evenly from the first shaker and finish with the second.
11. Add garnish and straws if you are using them. Garnishes and straws must be handled with tongs, never with your fingers.
12. Present cocktail to audience on a clean, folded cloth napkin. Again, smile. This is when the photographer takes your picture. This step is very important. The clock continues to run until you present your drink.
Please submit recipes to mrbostick (AT) usbgla (DOT) com by Sunday April 10th at midnight!
- 4 recipes will be selected from each category for the competition so make them count. You will be notified by 6pm April 11th. Also, if submitting a recipe, please make sure that you will be able to attend the competition both here in LA and NYC if selected. This is imperative!
- When submitting recipes please be as thorough as possible. Please list all ingredients and measurements, type of glass, garnish, etc… Also the bar you currently work at.
- This competition is open to USBGLA members only.
