Bartender.ie

NATIONAL FLAIR COCKTAIL COMPETITION 2012
MONDAY 20th FEBRUARY @ HOSPITALITY EXPO, RDS, Dublin 4

RULES & INFORMATION

GENERAL
1. The National FLAIR Cocktail Competition (Mon 20th Feb) is open to all bartenders working in the Republic of Ireland and is organised by the Bartenders Association of Ireland.
2. The exclusive sponsor of the National FLAIR Cocktail Ccompetition 2012 is Edward Dillon & Co. Ltd.
3. The BAI reserve the right to reject any competitor, recipe or recipe name considered unacceptable for the competition.
4. Entry will be limited to ensure the smooth running of the competition. Early entry is advised.
5. It is the responsibility of each competitor to ensure their recipe and routine is within the rules.
6. We do not provide a practise area. Practise at home - compete on stage.
7. All competitors must report for competition briefing @ midday.
8. All competitors take part in Round 1. The highest scoring flair and cocktail points qualify for the final. The final will commence immediately after round 1.
9. All cocktail recipes submitted will become the property of the BAI & Edward Dillon.
10. COMPETITORS MEETING TO BE HELD ON SUNDAY 12TH FEBRUARY IN JACK NEALONS FLAIRPAD @ 9PM. ENTRIES WILL BE TAKEN AND ADVICE OFFERED. BE THERE!!!!

ENTRIES
11. Entries will be accepted from February 6th to February 16th but may close early if oversubscribed.
12. Entry can only be made through the Bartenders Association of Ireland website www.bartender.ie and not through facebook or other media.
13. All competitors must be over 18 years of age.
14. You may only enter one cocktail recipe.

N.B. ENTRIES WILL ONLY BE ACCEPTED ON THE OFFICIAL ONLINE ENTRY FORM AVAILABLE AT WWW.BARTENDER.IE
All entries will be acknowledged by an automated response, resend if you do not get this automated response. If you still do not receive a response then email
Declan Byrne - baipresident@gmail.com immediately. Successful online entry does not guarantee acceptance in the competition, see General Rules 3 & 4 above.

SET-UP
1. Each competitor will have five (5) minutes to set-up their workstation.
2. The timing for the set-up will commence immediately after the previous competitor has left the stage and the bar has been cleared.
3. Penalties will be given to bartenders that delay the competition.

ROUTINE
4. Competitors will be given five (5) minutes for their routine.
5. Competitors must produce three (3) identical cocktails during their flair routine and within the time limit.
6. The timekeeper will announce when the time approaches three (3) minutes remaining, two (2) remaining and one (1) minute remaining.

RECIPES
7. Each bottle must contain a minimum of 3cl of their chosen ingredient.
8. FLAIR tenders are required to submit an original recipe containing a minimum of 1.5cl of Bacardi Superior Rum.
9. The base spirit must be Bacardi Superior Rum.
10. Other products from the Edward Dillon range may be used, if desired, i.e. liqueurs, fortified drinks, etc.
11. Cocktails should contain no more than 7cls of alcoholic product(s) in total.
12. 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.
13. Recipes should contain: At least two (2) but not more than four (4) alcoholic ingredients.
14. The other ingredients, must therefore be utilized as flavouring modifier (i.e. BOLS liqueurs, Giffard syrups, juices, bitters, etc.), and, not more than six (6) ingredients including dashes and drops.
15. Competitors may choose from the following methods to prepare their cocktails: build (directly in glass), stir (mixing glass), shake (strain or double strain), or blend (you have to supply your own blender), muddling or a combination of the above.
16. Competitors are required to bring their own bar utensils & equipment to prepare the cocktail. This includes ice crushers, shakers, tongs, strainers, etc.
17. Competitors must bring spare tins, bottles, pourers, etc. More or less everything they need to compete except Bacardi, Ice and a Flairco Bar.
18. The following glassware is provided

• Single Martini Glass (15cl/5oz)
• Slim Jim/Hi-ball (31cl/10¼oz)
• Double Martini Glass (30cl/10oz)

19. Dairy products shall consist only of milk, cream and eggs.
20. NO heated ingredient or flames of any kind are to be used.
21. Any substitutions or questionable ingredients must have the approval of the BAI President prior to competition commencement.
22. The cocktail recipe entered MUST be the cocktail made on stage. No substitutions or amendments can be made on the day of the competition.
23. House specific or homemade ingredients are NOT permitted.
24. Our exclusive sponsor, Edward Dillon & Co. Ltd, will provide a vast range of products from their portfolio. See product list.
25. The BAI request all competitors to use brands that support our association during 2011 & 2012 such as BOLS Liqueurs, Finest Call mixes and Giffard Syrups. A small quantity of these brands can be available, if you enter early.
26. Directly competing brands from other distributors are not permitted.
27. Products (such as cocktail sticks, etc.) may be used to fix the garnish to the glass.
28. Condiments such as: salt, sugar, pepper, nutmeg, cinnamon, chocolate decoration like sprinkles and others, which are commonly used, shall be allowed.

GARNISH
29. A cocktail is naked without garnish. NO NUDITY IS PERMITTED!!!!
30. All garnishes must be prepared in the garnish preparation area only. Any kind of pre-fixed garnishes (partly prepared elsewhere) may be taken out of the
competition and the contestant may risk being eliminated from the competition.
31. Don’t over complicate the garnish.
32. Garnish may be put on the glass once the clock has started.
33. Do not put ice into the glass before the clock has started.

ODDS AND ENDS
34. All entrants must be able to speak English.
35. Prizes are not inter-changeable and there is no cash alternative.
36. Entrants must be 18 years or over.
37. Participation confirms acceptance of these rules.
38. Judges' decision is final and no correspondence will be entered into.
39. The winner will be expected to participate in follow-up promotional activity after the competition. This may include but not restricted to being
photographed and interviewed.
40. Competitors who exceeded 5 minutes will have points deducted.
41. Competitors who flair with empty bottle(s) will be penalised.
42. Once the product has been poured from the bottle, the bottle may not be used again for flairing.
43. Bottles for the flair routine must have at least 3cl of actual alcoholic beverages, syrup and juices used in the recipe.
44. Multiple bottles may be used but all must contain a minimum of 3cl of product.
45. Each competitor is required to bring his/her own empty bottles required in the making of their recipe and routine.
46. There will be a limited amount of empty bottles available from the sponsor.
47. Equipment and bottles are to be stored in a crate and kept neatly in holding area.
48. Bottles presented on stage must be new, clean with current label.
49. Bottles with old label or dirty label must not be used.
50. Competitors may use unlabelled bottles with a BAI sticker as a label for all their chosen ingredients.
51. BAI Stickers will be provided.
52. Halfsize bottle (375ml) or miniature bottle shall not be permitted.
53. Competitors shall provide his/herown speed pourers, shakers and cocktail equipment.
54. 'Tapping' of speed pourer is strictly not allowed.

DRESS CODE
55. Bacardi is the sponsor and Bacardi is the theme of the competition.
56. Competitors will be presented with a Bacardi T-shirt to wear during the completion.
57. Competitors shall not wear logos from any other company or drink brand not distributed by Edward Dillon & Co. Ltd.
58. Feel free to wear other Bacardi paraphernalia i.e. wristbands, tins, handbands, tattoes.

The BAI reserve the right to amend, alter or change the format and rules without notice to facilitate our sponsors, Edward Dillon Ltd. or the Organisers of
Hospitality 2012.