This competition will take place:
April 11th, 2022 6:00pm at Trash Panda( 4203 Edison St Houston TX )
Prize: $1000.00 (One thousand dollars and 00/100) Cash
Given this information, recipe submission date 11:59 pm Monday, March 28th.
Please Send your recipe to email@example.com
DON'T DELAY.ENTER TODAY!
LOCAL COMPETITION INFORMATION:
1. This cocktail competition is organized by Big Ice HTX in conjunction with Still Austin and Ilegal Mezcal
2. Judges will include local Media and influencers All Recipes are due by 11:59pm on March 28th, 2022.
3. Big Ice HTX will announce which recipe will advance to the finals. This will be a blind competition. The Council will not know whose recipe is whose. Once the recipes have been submitted, the names will be removed and the recipes will be sent to the council to determine which recipe will advance to the finals.
4. Prize for National winner: Champion's Trophy and $1,000 cash
5. Best Cocktail: Use at least one format of clear Ice cube from Big Ice HTX Portfolio. Use Still Austin Bourbon as a base spirits. No less than 1 oz and no more than 2 oz.
6. All ingredients MUST use readily available. You can use home-made but if chosen finalists uou must provide.
7. Drinks will be judged on originality/creativity, taste, Aroma, presentation/garnish and technique.
1. This competition is opened to all Bartenders that are not employed by liquor companies or distributors as full time employees.
2. Each participant must submit his or her entry by the deadline listed above.
1. The Recipe submitted can be a cocktail (served straight up "7.5 oz. glass" or on the rocks "10 oz. glass").
2. The total volume of the ingredients in the recipe shall not exceed 6 oz. for on the rocks and 5 oz. for served straight up..
3. Each recipe shall contain at least 2 (two) alcoholic ingredients of which must be at least 1 oz. of Still Austin Bourbon. Each recipe must contain at least 1 oz. of Still Austin Bourbon The maximum number of alcoholic and non-alcoholic ingredients in the 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.
Garnishes in the glass will be considered an ingredient.
Glassware will be provided by the competition committee and all competitors may bring their own glassware so long as the volume is 7.5 oz for coupe/martini and 10 oz. for rocks/tumbler. Ingredients may be measured with a measuring cup or freely poured.
Drinks may be stirred, shaken, or "built."
Recipe shall not include blended or hot beverages (coffee, tea, etc).
Competitors must bring their own bar utensils to prepare the cocktail. No tools will be provided. Cocktail should have a name, chosen by the bartender, which best reflects the Bourbon concept and/or the ingredients used in the recipe.
Each competitor must use 1 oz. of Still Austin Bourbon. Basic (fresh) fruit juices, fresh egg white, non-alcoholic mixers, carbonated and non-carbonated waters, and bitters are allowed to be used. Please be prepared to bring your own ingredients as this is not guaranteed. Home-made, or self-made ingredients, or the blending of multiple ingredients to be counted as one (1) ingredient, shall not be allowed.
4. The committee may ask a competitor to bring a non-homemade ingredient that it is unable to provide Garnishes:
1. Part of the judging process is on presentation of cocktail and its' Garnish. Please don't under estimate the value of your garnish.
2. Garnishes will be prepared (cut-up) prior to going on stage. The time allowed for the preparation of the garnishes is 15 minutes.
3. Do not precut your garnishes; wait for the 15 minute prep time!!
4. Garnishes shall consist only of edible fruit or vegetables.
5. Artificial arrangements or food-dyes shall not be allowed.
6. Garnishes shall not be arranged so as to display any identifiable signs of who is preparing the drink.
7. Condiments, such as: salt, sugar, pepper, nutmeg, cinnamon and others, shall be allowed and will be counted as ingredients in the recipe.
8. Any questionable garnishes must obtain the approval of Big Ice HTX Representative
1. The sequence of competitors in the competition shall be a random drawing on the day of the competition.
2. Each competitor shall be limited to Seven (7) minutes to prepare their cocktails; this will be carefully monitored by the Technical Judge who will penalize those who exceed this time limit. Those who go over Nine (9) minutes will be disqualified. 4. Each competitor will make 4 identical cocktails.
3 for the tasting judges and one for photo opportunities to be put on display.
4. The competition will be comprised of two rounds. First round. Selected cocktail with Still Austin Bourbon Second Round: Iron Bartender challenge with Illegal Mezcal The total points compiled from Technical Judge and the Tasting Judges will be added together to determine the respective First, Second and Third Place Winners. All decisions of the Committee shall be final.
5. Big Ice HTX shall provide workable stations. To Prep garnishes and perform cocktail competition.
6. The competition will be held two bartenders at a time.
7. When the competitors have set up, and displayed the ingredients and bottles, they shall await for the signal from the technical judge to begin mixing. The competitor must raise their drink and present it to the attendees and Technical judge so that the judges can stop the watch. A designated person will pick up those drinks and deliver them to the tasting Judges and set one for display.
8. Competitors shall clean the station in preparation of the next competitor.
9. Before you begin, make sure you have everything you need. As once the clock starts you will have 7 minutes to make your 4 cocktails.
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 small plate or on the rim of a glass.
3. Pour your juices into glass mini carafes or cruets. These should be wide mouth so you can fit a spoon inside to stir up any settled juice pulp.
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 technical judge. All labels should face outward toward the audience. 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 liquid into mixing glass if using a Boston 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.
9. Shake. Always shake away from the audience. The top lip of the tin should face away. Smile! Have fun! 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. Do not make one full drink at a time. By pouring across you will ensure all drinks are the same.
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.
Good Luck Everyone!