Attachments

MOCKTAIL COMPETITION RULES

 

COMPETITION TASK

Create a new non-alcoholic cocktail that respects 3 main requirements: the cocktail should be innovative, easy to prepare and have limited amount of calories (below 50kcal/100ml). These key requirements are in line with the new and modern lifestyle and follow current perspective on healthy nutrition by using low-calorie ingredients. The aim of the competition is to find new non- traditional cocktails that will be prepared in a new and innovative style. The creativity and innovation will be a key part of evaluation.

The preparation of the cocktail should be described in an easy way, also specifying what the innovative part of the particular cocktail is. We expect a description in a few sentences (min 15 words annotation).

Recipes entered into the contest must be original, must not have been published either in print or online and must comply with the character of a non-alcoholic drink. Contestant must use at least 10cl of mineral sparkling water in their recipe. The use of any other water or any liquid containing CO2   is not allowed.

The volume of the drink without ice addition must not exceed 25cl of liquid immediately after beverage preparation. The volume of melted ice, or the ice itself will not be considered in the volume of the drink. Any garnishes/decoration on the drink must be edible and should not have any identifiable emblem.

Caloric value of the final cocktail shall not exceed the limit of 50 kcal/100 ml. The competitor is required to show / demonstrate the calculation of caloric values with indications of the source.

It is allowed to use a maximum of 2 cl of any syrup in one cocktail. The maximum number of used ingredients in the recipe is 7.It is allowed to use maximum 0,5 cl of ingredients that use alcohol as stabilizer (e.g. bitters or special herb mixtures).The garnishes can be prepared in the preparation room. Contestant has 15 minutes in the preparation room and 8 minutes on stage.The arrangement of the garnish on the drink must take place during the preparation of the drink itself.All of the ingredients or products used in the preparation of the drink must be readily available in the shops of the EU.

The drink will be prepared in 5 portions.The competitor supplies the glasses for all 5 portions of the drink.   Ingredients and products used in the drink aside from support members are supplied by the competitor himself/herself.

During the competition the contestant must be dressed in their guild’s uniform or in a bartender’s   outfit.

CRITERIA OF EVALUATION

The evaluation procedures and point system of the IBA are moderated by the involvement of innovation condition. The tasting scoring form is listed in the appendix no. 2.

In case of a tie, the highest number of innovation points decides the winner. If this still does not determine the winner, then the next criterion would be the overall impression highest number of points, then best design, then best technical work and finally the decision will be taken by a toss of the coin.

 

 

 

 

 

Appendix no.2

Tasting     scoring form

APPEARANCE

AROMA

TASTE

INNOVATION

Excellent

Excellent

Excellent

Excellent

10 POINTS

8 POINTS

17 POINTS

12 POINTS

9 POINTS

7 POINTS

16 POINTS

11 POINTS

8 POINTS

6 POINTS

15 POINTS

10 POINTS

Very good

Very good

Very good

Very good

5 POINTS

5 POINTS

11 POINTS

9 POINTS

5 POINTS

4 POINTS

10 POINTS

8 POINTS

Good

Good

Good

Good

4 POINTS

3 POINTS

8 POINTS

7 POINTS

3 POINTS

2 POINTS

7 POINTS

6 POINTS

Fair

Fair

Fair

Fair

2 POINTS

1 POINTS

5 POINTS

5 POINTS

OVERAL IMPRESSION OF THE COCKTAIL

Excellent

Excellent

Excellent

Excellent

7 POINTS

5 POINTS

3 POINTS

1 POINTS