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COMPETITORS GUIDE
COMPETITORS GUIDE 2014
2014 Angostura® aromatic bitters Global Cocktail Challenge On Carnival Sunday March 2nd 2014 At the House of Angostura Port of Spain Trinidad.
Finalists will compete from:
USA Canada United Kingdom Europe Australia New Zealand South Africa Russia Trinidad Caribbean South America Asia
1 Winner earns: The coveted title of the “Angostura® aromatic bitters 2014 Global Cocktail Challenge (GCC) Champion”, the GCC Trophy, a cash prize of US$10,000, and a 1 year contract to be the Angostura Global Brand Ambassador for Angostura® aromatic bitters and Angostura® Rums.
The rules that follow govern both the national and regional competitions that lead to the 2014 Finals in Trinidad.
• Previous GCC Champions cannot re-enter the competition.
• A competitor who was previously awarded the 1st place at a national competition can re-enter the national competition 1 more time.
THE RULES
Competition to be held on Sunday 2nd March, 2014.
The Winner earns the coveted GCC Trophy, a cash prize of US$10,000 and a one (1) year contract to be the Angostura Global Brand Ambassador for Angostura® aromatic bitters and Angostura® Rums.
Trophies are awarded to the 2nd and 3rd place winners and to the competitors with the highest scores in the Freestyle and Rum Cocktail Category.
Competitors present two (2) cocktails that use Angostura® aromatic bitters within seven (7) minutes:
The first cocktail - “Freestyle”, to show your mixology creativity and passion – any combination of alcohol permitted.
The second cocktail – a Rum Cocktail that uses Angostura rums.
Participants will mix 16 ozs of each cocktail and present them as four (4) eight (8) oz drinks - one drink for the judges and one drink for photography.
Competitors agree to be interviewed and have photos, videos and or audio tapes recorded for media and PR purposes.
Cocktail recipes entered by contestants are the property of Angostura Limited.
RECIPES AND INGREDIENTS
Cocktail recipes must demonstrate the versatility of Angostura® aromatic bitters.
Recipes must be easy to reproduce in any bar in the world.
Recipes to include: Five (5) dashes of Angostura® aromatic bitters Up to six (6) ingredients may be used – this excludes ice and garnishes.
Recipes to be stated in milliliters/ounces, drops and dashes.
If Angostura® aromatic bitters is one of the six (6) main ingredients in your recipe, state this clearly in your recipe and remember to add the five (5) dashes of Angostura® aromatic bitters to each prepared drink.
Angostura® orange bitters is considered an ingredient and cannot be used as a substitute for Angostura® aromatic bitters.
Rum Cocktail Category - use only Angostura® 1824, Angostura® 1919, Angostura® Reserva Rum, Angostura® 5 Year Old Rum and Angostura® 7 Year Old Rum. If unavailable, we can send.
Freestyle Category - if the recipe contains Whisky, use Scottish Leader Scotch Whisky, Black Bottle Scotch Whisky, and Bunnahabain Single Malt Whisky.
Ingredients and mixers used must be easy to find globally.
Specially made ingredients, i.e. syrups and infusions are to be approved prior to the national competitions.
State the type of garnish and glassware being used in the recipe.
To ensure that ingredients are available in Trinidad, send in recipes to Angostura by December 30th, 2013.
GARNISHES AND GLASSWARE:
Garnishes must be prepared within the seven (7) minutes.
Decorations like sprinkles that are used in the overall presentation must be clearly identified in the recipe as a garnish.
Angostura provides: Basic garnishes – cherries, olives, lemons, limes and oranges.
Cocktail picks, stirrers and straws.
Condiments - salt, pepper, sugar, nutmeg, cinnamon, chocolate.
Standard glassware.
N.B. Fruit and vegetables cannot be imported into Trinidad without special Customs permission. Competitors shop in Port of Spain for available ingredients, the day before the competition.
COMPETITION DAY:
Failure to use a minimum of five dashes of Angostura® aromatic bitters results in disqualification.
Ingredients may be measured with jiggers or freely poured.
Angostura provides: Spirits and mixers. General bar tools, i.e. blenders and juicers. Standard glassware.
Competitors may use their own bar utensils to prepare their cocktails and glassware for presentation. These must be unbranded.
Competitors are encouraged to comment during their presentations and will be fitted with microphones via headsets.
Decorations, if used and not identified as a garnish, will be considered a main ingredient.
Competitors must wear the clothing provided by Angostura.
Competitors have ten (10) minutes for set up.
The Head Judge will review the recipes and rules with all of the competitors at least one hour before the start of the competition.
JUDGING THE COMPETITION:
The judging panel consists of five (5) industry mixology experts.
Judges view the performances and score the cocktails on Taste, Presentation, Appearance and Aroma.
Score sheets are tallied by the judges and passed to the auditor for verification.
Judges are supported by an official time keeper, auditor, bitters ‘policeman’ and serving staff.
The Judges’ Decision is final.
Scoring:
Each cocktail is judged across four (4) categories as follows:
Taste of drink – 25 points Presentation – 15 points Appearance – 5 points Aroma – 5 points
Total – 50 points
Deductions are as follows:
More than six (6) ingredients used - 3 points deducted.
Less than five (5) dashes of Angostura® aromatic bitters used - 10 point deducted.
Did not use all the ingredients stated in the recipe and/or used an ingredient not listed in the submitted recipe - 3 points deducted.
Competitor’s performance was more than 7 minutes - 5 points deducted.
For every 30 seconds period exceeding 7 minutes - 5 points further deducted.
For any ties that occur, the competitor with the highest “Taste” Category scores will be adjudged the winner.
The bartender with the highest total scores in the finals will be adjudged the “Angostura® aromatic bitters Global Cocktail Challenge Winner”.
