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Exhibition Flair Contest: 1000 points
The Exhibition Flair contest will require the competitor to make two (2) drinks in five (5) minutes for qualifiers and three (3) drinks in six (6) minutes for the finals. The first drink for this contest will be the Skyy Berry Dream from the master drink list. The second drink (and third for finals) will be one of the competitors creation.
Skyy Berry Dream
½ oz Skyy Berry Vodka
½ oz Skyy Vanilla Vodka
½ oz BOLS Raspberry
½ oz BOLS Triple sec
3 oz Finest Call Sweet and Sour
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Shake ingredients with ice
Pour into 14 oz. Glass
Top with Sprite
Lime wedge squeezed and dropped in
Tall straw
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The contest starts when the MC or Judge says, "GO". The competitor may take no longer than five (5) minutes (six (6) for finals) to make their drinks but are not required to take the full amount of time if they do not wish.
American style 1 liter bottles will be supplied for this contest. You may use your own bottles of any size or style for this contest but they must be of the same brand and product. All product labels must be 100% intact and presentable. Labels for each BOLS product and bottle style will be made available at the contest for you to put on your bottles.
Since the exhibition flair round is more about the show and less about accuracy, any free flowing pour spout may be used.
Two barbacks will be assigned to the bar to ensure efficiency as well as time management. Barbacks are only responsible for initial setup. Barbacks will only assist you when you need a replacement liquor bottle or tin or bar object. They will not do any coaching what so ever.
Juices and bottles DO NOT need to be replaced to the area they came from.
You MAY toss bottles to the barbacks for the FINALS ONLY.
The competitor will set the levels of their own bottles. The bottles must have at least 1 ounce of liquid. Barbacks will inspect your bottles before you go to ensure proper levels.
All completed drinks should be placed on the bar top. Any drink not on the bar top when time is called will be considered a missing drink.
Judges will determine the flair score based on the following categories:
- Technical Flair
- Showmanship
- Specialty Drink
- Sponsor Promotion
Penalty Points:
1 point:
Spills of liquor, juice
Over or under pours
Missing or improper garnish, straw, or ingredient
3 Points:
Drop
5 points:
Improper procedure
Unsanitary procedure
Any Breakage
10 points:
Wrong drink
Incomplete drink (Missing 3 or more of the components of the drink)
50 points:
Missing drink
The competitor will only be penalized once for each mistake. If the wrong garnish is put in a drink, the competitor will not be penalized for both having the wrong garnish and missing the right one.
Improper Procedures:
- Either an ice scoop or a tin must be used at all times to scoop ice.
- All multiple liquor drinks served in a 14 ounce collins glass MUST BE SHAKEN. Judges will be checking to ensure that both parts of the shaker tin assembly are completely wet from the shake.
- All shooters must be chilled in a shaker tin, and must be shaken and strained with a strainer, tin, or glass.
- Garnishes must be put on top of finished drinks and squeezed if the drink recipe calls for a squeeze. (The garnish MUST GO ON LAST.)
- If an object is dropped on the floor that is used directly in the making of the drink, such as an ice scoop, strainer, glass, tin that is being used to strain with, straw, garnish, etc., they should not be picked up and used in the making of the drink.
Technical Flair - 600 points
This category judges the technical portion of the competitor's flair. Technical flair is defined as the difficulty of the competitor's flair, the smoothness in which they perform the flair and the actual technical execution and bartending skill of the moves they perform.
Difficulty 100 points - The degree of difficulty that the competitor's routine contains as a whole. Only moves that are successful will be taken into account when determining the bartender's difficulty score. If a bartender attempts a trick and does not land it, the trick will not count towards the difficulty.
Smoothness 100 points - The flow in which the competitor goes from move to move. Is the routine smooth or choppy? Does the competitor have to re-adjust the bottles between moves or do they blend the moves together into sequences? Pauses for reaction or planned pauses will not affect the competitor's score negatively. If the competitor has many drops and fumbles they will not gain many points for smoothness.
Creative Flair/Originality 100 points - Competitors will be awarded more points for more original and creative moves. If you have signature moves that help to define you, you may do those and gain points here. What we are not looking for are entire sequences of moves or entire routines that we have seen before. Judges will be extremely knowledgeable in various styles of flair.
Variety of Objects/Moves/Styles 100 points - Competitors will be judged on the variety of different objects they perform with. The more variety of objects they flair the higher they will score. If the competitor were to do their whole routine with two-bottle tricks, even though they might not repeat moves, they would score lower here than someone who does many different combinations of bar tools, including ice, garnishes, scoops and glassware. Competitors will be judged on the variety of different moves and styles they perform. The more aspects of flair they display the higher they will score. If the competitor is repetitive with their moves they will score lower here. If a competitor performs only the same style of routines they will score lower.
Technical execution of moves 100 points - The control in which the competitor has over their bottles and the tricks they attempt. Was the competitor able to hit the moves they attempted? Did the competitor look like they had control of the objects they flair with throughout the entire routine? Were they able to hit pauses and stalls when intended? Did the competitor perform within their abilities or were they pushing the envelope just too far.
Bartending Skills 100 points - Does the competitor flip into their pours? Do they make good snap cuts and bounce cuts? Does the competitor do routines with the proper amounts of liquor or do they empty the bottles out first?
Showmanship - 300 points
Competitors will be scored on their showmanship behind the bar. Were they just flipping bottles or were they entertaining the crowd? Did the routine flow with the music, or was it disconnected with no concern for the music? Showmanship has nothing to do with the actual physical flair. Showmanship is made up of the competitor's presence & composure behind the bar and their ability to entertain. Did the competitor have fun? Bottom line, was it a show or were they just making drinks?
Choreography/Timing/Punctuation 100 points - Was the competitor's music used as part of the show or was it used simply as back ground music. Judges will be looking for competitors that incorporate their music for punctuation, pauses and to increase the entertainment value of the show. Judges will be looking for effective use of pauses or breaks in the show to enhance the overall performance. Timing and punctuation is also used to allow the audience time to react to a big move or sequence.
Presence, professionalism and Audience interaction 100 points - Stage presence includes those qualities of charm, confidence, appeal, warmth and audience connection that support the competitor's stage persona. Professionalism will also include how the bartender deals with drops, spills or other uncertainties that may occur during their show. Audience interaction is not simply "crowd reaction". The judges are looking for competitors that are out to totally impress the crowd and pull them into their show. Get the audience "pumped up" or possibly involve them in your routine. Keep your head up and eyes connected with your spectators.
Entertainment 100 points - Judges will be looking for competitors that entertain the audience with more than just flair skills. These points can be obtained through the use of magic, props, theme, dance, comedy or anything else the competitor may invent to get a reaction out of the audience.
Specialty Drink - 50 points
The specialty drinks are expected to be combined as a part of the competitor's overall theme. Unique methods in building the drink, specialty glassware and other objects out of the ordinary are expected for top points. Considerations will also be made for presentation and overall appearance of the drink. Recipes must include a minimum of two (2) of the products listed in the Sponsor product list.
Appearance - 15 Points - Does the drink look appetizing? Would guests at your bar consider ordering this drink just by looking at it? Does it look impressive or refreshing?
Drink Presentation - 15 Points - Special glassware and garnishes can be used to create excitement about your specialty drink. Creative use of glassware and garnishes will be awarded on the impact they have on the audience and on the drink.
Creativity - 20 Points - Judges will be looking for brand new creations that go beyond a simple Skyy and tonic. Were the ingredients selected in a new combination of ingredients or is this recipe just a twist on an old favorite?
Promotion of Sponsors - 50 points
This category is designed to recognize the contributions of people or organizations involved in creating the Triple Challenge. Competitors are encouraged to promote the Triple Challenge sponsors while performing in the exhibition round. New and original methods of drawing attention to the competition sponsors will score well. Please note that simply kissing a sponsor bottle is no longer considered to be a good promotion of sponsors.
Variety of sponsors promoted - 25 Points - Competitors that recognize the sponsors and organizations involved in creating this event will score well in this category. Highlighting more than one sponsor will also work toward the competitors advantage.
Creativity of promotion - 25 Points - Judges will be looking for unique methods to highlight the contributions of sponsors. Contestants should strive to work their sponsor promotions into their presentations the most effectively.
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