Here’s a great chance to possibly get featured in GQ.
Submit a Sapphire Inspired cocktail recipe via email to
[email protected] by 7/2 with the following:
- Full Name & Where you Work
- Cocktail Name
- Cocktail Recipe (including preparation details)
- Email address
- Cell Phone Number (for SMS/MMS communication)
- Facebook account (if applicable)
- Twitter account (if applicable)
onalized communication):
Recipes will be judged by Bombay Sapphire Brand Ambassador, James
Moreland by 7/25.
Fifteen (15) finalists will be notified and invited to participate in
the local finals event at Couture Ultra Lounge Monday (8/9)
Everyone who submits a recipe will be invited for an exclusive Bombay
Sapphire Deconstructive Tasting & Lunch at Blue Hour with Bombay
Sapphire Brand Ambassador, James Moreland (8/10)
One (1) winner of the local Portland final event at Couture (8/9) will
be featured in GQ Magazine Men of the Year Edition & earn a trip to the
National Final & Bartender Summit in Las Vegas (8/29-8/31) for the
chance to be featured on a customized cover of GQ Magazine as the U.S.
Most Inspired Bartender.
This year’s Finals event in Las Vegas will be the subject of an IFC
documentary
A voters choice will be awarded & featured in GQ in February for the
bartender with the most mobile votes .
Bartenders can create any style of cocktail to be chosen from the following
categories:
- Pre-Dinner
- After-Dinner
- Classic Cocktail
- Summer Cocktail
- Avant-Garde
RECIPES
Recipes shall be expressed in fluid ounces, divided in respectively whole
numbers (0.5oz, 1oz, 2oz, etc.), dashes
and/or drops being the smallest quantities. The content of the cocktail
shall not be less than 3oz and no more than
11oz. Any dashes and drops (and other comparable bar measures) are
included.
Recipe should contain:
- At least one (1) but not more than four (4) alcoholic ingredients
- At least one (1) and only one (1) alcoholic beverage as a base spirit
(i.e., gin, brandy, rum, vodka, etc.)
- All other ingredients must therefore be utilized as a flavoring modifier
(i.e., bitters, liqueurs, cocktail syrups, etc.)
- NO more than seven (7) ingredients including dashes and drops
Homemade or Self-Made ingredients will be permitted ONLY if they are
available and in production within your
account.
Ingredients may be poured with a measuring cup and/or freely poured.
Bartenders may choose from the following methods to prepare their
cocktails:
- Build (directly in glass)
- Stir (mixing glass)
- Shake (strain or double strain)
- Blend (electric)
Bartenders are encouraged to use their own bar utensils to prepare the
cocktail.
Each participant must provide his/her own glassware.
INGREDIENTS
Fruit juices, non-alcoholic mixers and carbonated and non-carbonated waters
are allowed.
Dairy products shall consist only of milk, cream and eggs.
All spraying an ingredient (vapour) from a canister shall be allowed (as
long as they are clearly identified).
Any substitutions and questionable ingredients in a participant’s original
recipe must have the approval of the USBG
before mixing.
GARNISHES
Garnishes will be prepared (cut up) prior to presentation.
Cocktails should be garnished only on completion of their prepared drink.
Placing the garnish on the glassware prior
to preparing the cocktail will not be accepted.
Other fruits, vegetables or herbs and/or items derived like leaves, stems
and pips from fruits, vegetables or herbs may
be used.
The use of non-edible flowers will not be permitted.
Food dyes shall not be allowed.
All forms of herbs and spices, condiments, etc. can be used.
Only standard long straws, short straws, cocktail picks and stirrers are to
be used and will be provided and should be
without any kind of logo or branding.
FORMAT
The sequence of bartenders in the Local Search Events will be at the
discretion of the Judging
Committee (James Moreland, Bombay Sapphire Brand Ambassador).
Each bartender shall be limited to six (6) minutes for mixing cocktails.
Participants who exceed the time limit will be
penalized (see Cocktail Evaluation to the right).
Each bartender will bring the required garnishes and his/her own utensils
to their presentation station.
All bartenders will be required to set up their presentation station prior
to the start of the event.
During the making of each cocktail in the Search Event, bartenders will
prepare two (2) of the same cocktail. One
cocktail will be tasted by the USBG Representative/Brand Ambassador and the
other used for onsite photography.
The BOMBAY SAPPHIRE Brand Ambassador will visit each bartender
individually at his/her presentation station.
Bartenders are encouraged to present the Cocktail Inspiration and Method
while creating and presenting their
cocktails.
When the bartender has finished his/her cocktail, the Brand
Ambassador/Judge(s) will taste the drink immediately
and complete the judging card.
After all bartenders have been evaluated, the judging committee will tally
all scores.
The one (1) bartender in each Local Search Event who scores the highest
combined points will be deemed the local
market’s Most Inspired Bartender and will represent their market as they
participate in the Bartender Summit
sponsored by BOMBAY SAPPHIRE in Las Vegas, Nevada (Aug 29-31).
COCKTAIL EVALUATION
Each cocktail’s scoring will be tabulated as follows:
PRACTICALITY :
EXCELLENT : 20 Points
VERY GOOD : 15 Points
GOOD : 10 Points
TASTE / AROMA :
EXCELLENT : 15 Points
VERY GOOD : 10 Points
GOOD : 5 Points
APPEARANCE :
EXCELLENT : 10 Points
VERY GOOD : 7 Points
GOOD : 4 Points
In the case of a tie, the OVERALL IMPRESSION
of the cocktail will be used as a tie breaker.
Should a tie remain after the tiebreaker, the
participant with the highest score in the
TASTE/AROMA category will be deemed the
winner.
The OVERALL IMPRESSION scoring is as follows:
OVERALL IMPRESSION OF COCKTAIL:
EXCELLENT: 4 Points
VERY GOOD: 3 Points
GOOD: 2 Points
FAIR: 1 Point
Competition is sponsored by the USBG nationally.
