60th Anniversary Book ..click image to PDF file

Transcription

IBA Sixty Years On
19
66 LIQUID HIGHLIGHTS
INTERNATIONAL BARTENDERS ASSOCIATION 1951-2011
36
IBA WORLD RANKINGS 1955-2010
42
IBA OFFICIAL DRINKS
International Bartenders Association
2
Established: in Torquay, UK in 1951.
The IBA is a non-profit society currently registered in Singapore since March 2006.
Registered Number with Registry of Societies, Singapore: T06SS0054C.
Head office: 58 Lowland Road, Singapore 547453.
Status: IBA is an association of National Bartenders Guilds from around the world.
Membership Status:
56 Member Countries (one association per Country).
8 Countries with Observing status.
39 Associate Members.
Objectives:
• To promote and maintain International Relations among the Guild Members.
• To make the opportunity available for the exchange of news, views, proposals and ideas between
Guild Members to encourage a high standard of competence and conduct for the benefit and
advancement of the profession of Bartending.
• To promote a close relationship and liaison between the Guild Members and the kindred
industry throughout the world.
• To promote customer service and encourage the knowledge of the ‘International Guests’, habits
and customs in relation to drinking.
• To encourage the standardization of mixed drinks recipes.
• To organize and promote International Mixed Drink Competitions.
• To promote educational facilities for the bartenders of the IBA.
Activities:
1. Convention, Symposium of Bar Business.
2. World Cocktail Championship, yearly with 60 countries competing.
3. Education Courses for Bartenders & Mixologists in Guild Countries.
4.The Elite Bartenders Course held in Europe (Italy), Far East (Singapore) and South America
(Peru).
5. Other (international) competitions.
Website:www.iba-world.com
www.iba-world.org
International Bartenders Association 2011 ©
Foreword by the
IBA President
T
his magazine is a compilation of the sixty years of the
International Bartenders Association (IBA), starting
with seven countries (founding members) to 56
countries spanning across the globe.
The year 1951 marked the beginning of the IBA in Torquay,
England. The IBA is a non-profit society whose members are
registered associations in their own countries. With passion
for the bartending fraternity, it began to spread and more
countries were admitted.
We are proud to be ‘The Leader in Professional Bartending’. This accolade signals the strength of bartenders and its
profession. This is further testified by the entire IBA
membership and her Board Members who are all on honorary
positions - with an aspiration to contribute.
The IBA is fortunate enough to have the support of the
industry, government agencies in some countries, and
liquor producers who became our Associate Members for a
good cause - to assist the IBA to promote the trade through
sponsorship of courses and competitions, thus helps create a
more knowledgeable and skilled workforce. In year 2006 the IBA embarked on a global certification for
bartenders, a certificate that is endorsed by the membership
of 56 countries without border. This 40-hour Certificate in
Bartending course is currently recognised by some government
bodies with sponsorship of course fee and absentee payroll for
members who enroll on the course. A hallmark of the IBA
authority!
We are in the digital age, which is also the age of borderless
travel. Reaching out to each other is a click on the keyboard’s
button, and commuting is hopping on a budget plane
with ease. Information flows is tremendous, bartenders are
becoming more and more knowledgeable, infusing technique
of food technology in molecular mixology. Societies for
bartenders become less and less important as one can easily
reach for information through networking platforms.
Nevertheless, the IBA survived and continues to grow with
many aspiring members waiting to be admitted. The IBA
will definitely be around for many more years, and will
certainly be celebrating its centenarian.
The world is changing rapidly, so does the bartending industry,
but the basics remain the same - skills, quality and integrity. The IBA’s most valuable asset is bartenders. Towards this, we
aspire to continue to enhance the profession. Cheers!
Derrick Lee
IBA President
3
I B A A S S O C I AT E M E M B E R S
COLOPHON AND ACKNOWLEDGEMENTS
IBA: 60 Years On, anniversary magazine
Text & content
Ron Busman
Print & Lay-out
Just Print It, Heerhugowaard (Netherlands)
Marcelis-van der Lee-Adu, Heerhugowaard
(Netherlands)
Cover
Photographer: Patrizia Bevilacqua
Lady Bartender: Ermelinda Martino
Photography
Mirco Toffolo
Dreamstime
Glass supply
Anne-Cécile Wuillaume, Durobor S.A. (Belgium)
Rachid Rami, Libbey Europe (Netherlands)
IBA Official Drinks, compilation & research
Don Costa & Giorgio Fadda
Team Venice
Photography:
Mirco Toffolo
Cocktail Design: Giorgio Fadda
Garnish Design: Diego Lombardo
Unit assistance: Rosa Indirli
Support:
4
The Westin Europa & Regina,
Venice (Italy)
Foundation
THE FOUNDATION OF THE INTERNATIONAL BARTENDERS
ASSOCIATION (I.B.A.)
T
he International Bartenders Association (IBA) was
founded in 1951, on the 24th of February. Location:
The Grand Hotel, Torquay (a seaside resort in the
South of England) where seven European countries were
represented by their Presidents or international delegates
(observers), being: DBL (Denmark), (G)ABF (France), AIBES, Italy), NBC (Netherlands), SBG (Sweden), SBU
(Switzerland) and UKBG (United Kingdom).
On Wednesday 21st of February 1951, a European Cocktail
Competition was held at the Grand Hotel, with competitors
from Denmark, England, France, Italy, Netherlands, Sweden
and Switzerland.
Following, on Saturday February 24th, 1951, the foundation
of IBA took place, twenty-one bartenders being present at
this historic occasion:
From DBL, Denmark: Mr. Londahl, President, Mr. V.
Christensen, Vice President and Mr. V. Sørensen, Secretary
From (G)ABF, France: Mr. A. Combettes and Mr. R. Slavik
From AIBES, Italy: Mr. R. Benedetti, Mr. Luigi Parenti, and
Mr. Angelo Zola
From NBC, Netherlands: Mr. Theo Rijken From SBG, Sweden: Mr. P. Melin
From SBU, Switzerland: Mr. G. Sievi, Treasurer
From UKBG, United Kingdom: Mr. W. J. Tarling, President,
Mr. B. Paul, past President, Mr. H. W. Roberts, Conference
Secretary, Mr. J.P. Finney, Esq. Trustee, Mr. C. Chriswell, Mr.
S. Cox, J.O. Furrell, Mr. A. Krakeel, Mr. L. Miller and Mr.
C. Manuel
Eight delegates were chosen to attend to the meeting:
• Mr. A. Combettes, (G)ABF, France
• Mr. Londahl, DBL, Denmark
• Mr. P. Melin, SBG, Sweden
• Mr. Th. Rijken, NBC, Netherlands
• Mr. W. Roberts, UKBG, England
• Mr. G. Sievi, SBU, Switzerland
• Mr. W.J. Tarling, UKBG, England
A HISTORIC MOMENT
Around the table from left to right Mr. P. Melin (Sweden),
Mr. J. Londahl (Denmark), Mr. G. Sievi (Switzerland), Mr.
A. Combettes (France), Mr. Theo Rijken (Netherlands, Mr.
Angelo Zola (Italy), center front left W. J. Tarling (England),
1st IBA President and center front right Mr. H. Roberts
(England).
THE FIRST IBA BOARD
President: Mr. W. J. Tarling (England), from 24 Febuary
1951 till July 1952
Vice President: Mr. R. Slavik (France)
Secretary: Mr. J.P. Finney (England)
Treasurer: Mr. H.W. Roberts (England)
1ST IBA PRESIDENT’S 1ST SPEECH
“Well, the IBA founding is done. In this historical moment for barmen-activities we are happy to see around the table barmen
of seven countries. If only we will not be too pretentious, the future generations will, with the help of the Associations, have
grounds for positive technical satisfactions and professional prestige and better possibilities for mutual friendship and help”.
5
IBA
Presidents
since 1951
1st President:
Mr. W.J. Bill Tarling, UKBG
(Great Britain)
Elected upon foundation of
the IBA at the Grand Hotel in
Torquay, England, February
1951
2nd President:
Mr. George A. Baker, UKBG
(Great Britain)
Taking over the Presidency from
Mr. Bill Tarling in 1952
3rd President:
Mr. George Sievi, SBU
(Switzerland)
Elected in October 1954
4rd President:
Mr. Pietro Grandi, AIBES
(Italy)
5th President:
Mr. Angelo Zola, AIBES (Italy)
February 1959 till November
1960 from
Mr. Pietro Grandi
Elected in November 1963
Re-elected in November 1966
6
6th President:
Mr. Kurt Sorensen,
DBL (Denmark)
7th President:
Mr. Stefano Preti, AIBES (Italy)
Mr. Angelo Zola in November
1977
The term of office for newlyelected President is four years
8th President:
Mr. Michel Bigot, ABF (France)
Re-elected in October 1984
9th President:
Mr. Umberto Caselli,
AIBES (Italy)
10th President:
Mr. Jan van Hagen, NBC
(Netherlands)
11th President:
Mr. Derrick Lee, ABSS
(Singapore)
Blue Bird
Signature Cocktail by the 1st IBA President,
Mr. Bill Tarling
BLUE BIRD
4 cl Vodka
2 cl Triple sec
2 cl Lemon juice, fresh
3 dashes Maraschino
3 dashes Blue extract
Shaker
7
IBA board
[email protected]
Vice President - Europe
Mr. Ron Busman
Buurt II nummer 20 1156 BC
Marken, Netherlands
Phone +31 299 601318
[email protected]
Skype iba-vicepresident
President
Derrick Lee
58 Lowland road
Singapore 547453
Phone + 65 90121309
Fax + 65 62340032
[email protected]
Skype iba-president
Vice President - North America
Mr. Jose Ancona
3724 Spencer St, (#310)
Torrance, CA
90503 USA
Phone +1 310 5424177
Fax +1 310 542 4991
[email protected]
Secretary
Albert Ong
c/o ITE College West
1 Choa Chu Kang Grove
Singapore 688236
Phone + 65 97430804
Fax + 65 62340032
[email protected]
Vice President - South America
Mr. Nepomuceno Ramirez Gonzalez
CALLE 4 carerra 1, numero 1-20
urbanizacion Nueva, Segovia
Barquisimeto 3001
Phone +58 (416) 6561382
Fax +58 (251) 2548367
[email protected]
Treasurer
Peter L. Jansen
Boelenspark 23
1131 PZ Volendam, Netherlands
Phone + 31 654941956
Fax + 31 299743177
Email [email protected]
Vice President - Far East
Mr. Kuo Chao Kun
5F-3 No 163 Lin Shen First Road
Kaohsiung Taiwan R.O.C.
Phone +886 7 2518976
Fax +886 2 2710426
[email protected]
Skype twbartenders
Honorary Member
Jürgen E. Falcke
Kottwitzstrasse 11
20253 Hamburg, Germany
Phone + 49 404209755
Fax + 40 404209755
[email protected]
Skype jefalcke
Vice President - Southern Hemisphere
Mr. Alex Beaumont
Level 4, 362, Kent Street, Sydney, 2000,
N.S.W. Australia
Phone +61 29 262 2119
Fax +61 247 354 933
[email protected]
Skype beaukid
Honorary President
Umberto Caselli
8
InternationalBartenders
Bartenders Association
©©
International
Association2011
2011
IBA, European Countries
ÖBU - Austria (Österreichische Barkeeper Union)
PRESIDENT Mr. Alexander Radlowskyj
ADDRESS
Tigergasse 6/2
CITY
1080 Vienna
E-MAIL
[email protected]
EBA - Estonia (Estonian Bartenders Association)
PRESIDENT Mr. Tarmo Kiudorv
ADDRESS
Masina 11
CITY
10144 Tallinn
[email protected]
UBB - Belgium (Union of Belgium Barmen)
PRESIDENT Mr. Serge E. Guillou
ADDRESS
Leuvensesteenweg 45
CITY
B-3080 Tervuren
[email protected]
FBSK - Finland
(Finlands Bartenders och Supporters Klubb)
PRESIDENT Mr. Juha Heusala
ADDRESS
Hämeentie 155 C, 6. krs.
CITY
00560 Helsinki, Finland
E-MAIL
[email protected]
SKYPE
fbskwebmaster
BAB - Bulgaria (Bulgarian Association of Bartenders)
PRESIDENT Mr. Pencho Penchev
ADDRESS
25, Dragoman Str. 9000
CITYVarna
[email protected]
ABF - France (L’Association des barmen de France)
PRESIDENT Mr. Guy Musart
ADDRESS
4 Rue Villebois Mareuil
CITY
75017 Paris
[email protected]
HUB - Croatia
PRESIDENT Mr. Frano Stjepovic
ADDRESS
I. Vojnovića 32
CITY
20 000 Dubrovnik
[email protected]
D.B.U. e.V. - Germany (Deutsche Barkeeper Union)
PRESIDENT Mr. Bernhard Stoehr
ADDRESS
Kottwitzstraße 11
CITY
20253 Hamburg
[email protected]
CYBA - Cyprus (Cypriot Barmen Association)
PRESIDENT Mr. Costas Pishias
ADDRESS
P.O. Box 33116, 5311
CITYParalimni
[email protected]
UKBG - Great Britain
(United Kingdom Bartenders’ Guild)
PRESIDENT Mr. Daniel Crebesse
ADDRESS
Rosebank, Blackness
CITY
EH49 7NL, Linlithgow, Scotland
E-MAIL
[email protected]
CBA - Czech Republic (Czech Bartenders Association)
PRESIDENT Mr. Aleš Svojanovský
ADDRESS
Simackova 147
CITY
628 00 Brno Czech Republic
E-MAIL
[email protected]
HBA - Greece (Hellenic Barmen Association)
PRESIDENT Mr. Konstantinos Stefanakidis
ADDRESS
P.O. Box 4117, Athens
CITY
GR- 10210 Athens
[email protected]
SKYPE
konstantinostefanakidis
DBL - Denmark (Dansk Bartender Laug)
PRESIDENT Ms. Maria Magdalena Watzl
ADDRESS
P.O. Box 230 DK 1502
CITYCopenhagen
E-MAIL
[email protected]
SBH - Hungary (Section of Barmen in Hungary)
PRESIDENT Mr. Attila Kotai
ADDRESS
Batthyany Str. 29/ I/1.
CITY
H 1015 Budapest
E-MAIL
[email protected]
SKYPE
kotai.attila
9
10
BCI - Iceland (Bartenders Club Island)
PRESIDENT Ms. Jónína Unnur Gunnarsdóttir
ADDRESS
Post Box 8556
CITY
128 Reykjavik
[email protected]
MBA - Malta (Maltese Bartenders Guild)
PRESIDENT Mr. Joseph Farrugia
ADDRESS
P.O. Box 368
CITY
Valletta CMR 01
[email protected]
BAI - Ireland (Bartenders Association Ireland)
PRESIDENT Mr. Declan Byrne
ADDRESS
104 Calderwoord Rood, Griffith Avenue
CITY
Dublin 9
[email protected]
BARSA - Moldavia
PRESIDENT Mr. Igor Nitkin
ADDRESS
32/2 Zelinschii Street
Ap. 89
CITYChisinau
E-MAIL
[email protected]
IGBS - Israel
PRESIDENT Mr. Yoav Sukari
ADDRESS
22 Eilat street
CITY
Tel-Aviv 66846
E-MAIL
[email protected]
SKYPEyoav1705
UBCG - Montenegro
PRESIDENT Mr. Rajko Mijac
ADDRESS
Ville Oliva Hotel, 85300
CITY
Petrovac NA Moru
E-MAIL
bartenders [email protected]
AIBES - Italy
(Associazione Italiana Barmen e Sostenitori)
PRESIDENT: Mr. Andrea Giacinto Pieri
ADDRESS
Via Baldissera 2
CITY
20129 Milano
[email protected]
ABM - Monaco (Association Barmen Monaco)
PRESIDENT Mr. Giovanni Speziale
ADDRESS30 QUAI JEAN-CHARLES REY 98000 Monaco
Principaute de Monaco
CITY
Monte Carlo
E-MAIL
[email protected]
ALB - Luxembourg
(Association Luxembourgeoise des Barmen)
PRESIDENT Mr. Bertrand Barboux
ADDRESS
23 rue Saint Ulric
CITY
L- 2651 Luxembourg
[email protected]
NBC - Netherlands (Nederlandse Bartenders Club)
PRESIDENT Mr. Nico Kager
ADDRESS
Damloperwerf 43
CITY
2317 DT Leiden
E-MAIL
[email protected]
ABM - Macedonia
(Association of Bartenders of Macedonia)
PRESIDENT Mr. Darko Angeleski
ADDRESS
St. Dragisha Mishovic 5/1-6 Karpos 3
CITY
Skopje
E-MAIL
[email protected]
NBF - Norway (Norsk Bartender Forening)
PRESIDENT Mr. Rune Kaarbo
ADDRESS
Tollbodgt. 5 Pb 77.
CITY
4662 Kristiansand
E-MAIL
[email protected]
PBA - Poland (Polish Bartenders Association)
PRESIDENT Mr. Ryszard Berent
ADDRESS
Wielkokacka 5
CITY
81-611 Gdynia
[email protected]
SKYPE
ryszard.berent
DBS - Slovenia (Drustvo barmanov Slovenije)
PRESIDENT Mr. Aleš Ogrin
ADDRESS
Vosnjakova 1, Hotel Lev
CITY
1000 Ljubljana [email protected]
SKYPEogrina88
ABP - Portugal (Associacao Barmen De Portugal)
PRESIDENT Mr. José Vaz Oliveira
ADDRESSAvenida Engenheiro Adelino Amaro da
Costa, Edifício Central Office, 2º Piso,
Escritório 11
CITY
2750-277 Cascais E-MAIL
[email protected]
SKYPEabp-algarve
ABE - Spain (Asociacions de Barmans de Espanoles)
PRESIDENT Mr. Pepe Dioni
ADDRESS
San Roque 86, 2 D;
CITY
20.009 San Sebastián
[email protected]
ABPR - Romania
(Asociatia Barmanilor Profesionisti Din Romania)
PRESIDENT Mr. Bogdan Gheorghiu
ADDRESS
9-11 Stelari Str. Floor 3
CITY
Bucharest, District 3, 030068
[email protected]
SBG - Sweden (Sveriges Bartenders Gille)
PRESIDENT Mr. Martin Bergqvist
ADDRESS
Gavlegatan 25
CITY
113 30 Stockholm Sweden
[email protected]
ARBA - Republic of Armenia
(Armenian Bartenders Association)
PRESIDENT Mr. Tigran Avetisyan
ADDRESS
22 Moldovakan Str., Apt. 36
CITYYerevan
[email protected]
SBU - Switzerland (Swiss Barkeeper Union)
PRESIDENT Mrs. Kathrin Leisi
ADDRESS
Route du lac 264,
CITY
CH-1787 Môtier
E-MAIL
[email protected]
BAR - Russia (Bartenders Association Russia)
PRESIDENT Mr. Sergei Tsyro
ADDRESS
127055 Lesnaya St.
CITY
55 Moscow [email protected]
SKYPEBar
TBD - Turkey (Turkey Bartender’s Association)
PRESIDENT Mr. Ilhan Oner
ADDRESSCihannuma Mahalessi Ressam Hamdi
Bey Sok. No: 5
CITY
80690 Istanbul
[email protected]
BAS - Serbia (Barmen Association Serbia)
PRESIDENT Mr. Djordje Matic
ADDRESS
Kralja Petra 59
CITYBelgrade E-MAIL
[email protected]
AUBA - Ukraine (All-Ukranian Bartender Association)
PRESIDENT Mr. Kodatskyy Sergiy
ADDRESS
Kiev 128, mailbox 45
CITYKiev
E-MAIL
[email protected]
SKBA - Slovak Republic
(Slovak Republic Bartenders Association)
PRESIDENT Mr. Jozef Roth
ADDRESS
L. Fullu 26
CITY
841 05 Bratislava
E-MAIL
[email protected]
11
IBA, North American Countries
12
ACC - Cuba (Asociacion de Cantineros de Cuba)
PRESIDENT Mr. Pedro Medina Borges
ADDRESS
Calle A #309, e/13 y15, Vedado
CITY
Cwdad Habana, Cuba
[email protected]
PRBA - Puerto Rico
(Asociacion de Bartenders de Puerto Rico)
PRESIDENT Mr. Jorge A. Lopez Albarran
ADDRESS
P.O. Box 16575
CITY
00908-6575 San Juan
[email protected]
AMB - Mexico (Association Barmen de Mexico) (2nd Year)
PRESIDENT Mr. Eduardo Adrian Juarez
ADDRESS
Jose Vasconcelos
83 Colonia San Miguel Chapultepec
Delegacion Miguel Hidalgo
CITY
Mexico City
E-MAIL
[email protected]
USBG - United States of America
(United States Bartenders’ Guild)
PRESIDENT Mr. David Nepove
ADDRESS
P.O. Box 80687
CITY
Las Vegas NV 89180
[email protected]
IBA, South American Countries
AMBA - Argentina
(Asociación Mutual de Barmen y Afines)
PRESIDENT Mr. Marinoni Ricardo
ADDRESS
Av. Juan de Garay 1927
CITY
CL256AAB Buenos Aires
[email protected]
SKYPEbarargentina
APB - Peru (Asociacion Peruana de Barmen)
PRESIDENT Mr. Guillermo Osorio Romero
ADDRESS
Calle Santa Luisa 265, San Isidro
CITY
Lima
[email protected]
ABB - Brazil (Associaçião Brasileira de Bartenders)
PRESIDENT Mr. Nilson Vianna Candido
ADDRESS
Av. Senador Queiroz 605-5° Andar
Conj. 517 Santa
Efigenia 01026-901
CITY
São Paulo - SP
[email protected]
AUDEB - Uruguay (Asociación Uruguaya de Barmen)
PRESIDENT Mr. Ruben Basedas
ADDRESS
Pablo de María 1587
CITYMontevideo
[email protected]
ABEC - Ecuador
(Asociacion de Bartenders de la Republica del Ecuador)
PRESIDENT Mr. John Alexander Barreno Escobar
ADDRESS
Javier Espinoza 1-38
e Isidro Ayora (Sector La FAE)
Latacunga
CITY
Cotopaxi
[email protected]
AVB - Venezuela
(Association de Bartenders de Venezuelana)
PRESIDENT Mr. Nepomuceno Ramirez Gonzalez
ADDRESSCalle 4 carerra 1 numero, 1-20
Urbanizacion Nueva Segovia
CITY
Barquisimeto EDO LARA
[email protected]
13
IBA, Far East Countries
14
ABC - China (Association of Bartenders China)
PRESIDENT Mr. Frank Lee
ADDRESS
Beijing Wanda Plaza
Building 3, Rm 3002, No 93
Jian Guo Road Chao Yang District
CITYBeijing
[email protected]
PBL - Philippines (Philippines Bartenders League)
PRESIDENT Mr. Mutley Matilla
ADDRESSRm 3, 2nd Floor Remedios cor
P.H. Lim sts.
CITY
Malate, Manila
[email protected]
HKBA - Hong Kong-China
(Hong Kong Bartenders Association)
PRESIDENT Mr. Neil Wong
ADDRESS
P.O. Box 91414, TST Post Office
CITYKowloon
[email protected]
ABSS - Singapore
(Association of Bartenders & Sommeliers Singapore)
PRESIDENT Mr. Michael Cheng
ADDRESS
c/o SHATEC, 21 Bukit Batok, Street 22
CITY
Singapore 659589
[email protected]
SKYPEiba-abs
NBA - Japan (Nippon Bartenders Association)
PRESIDENT Mr. Shojiro Sato
ADDRESSMasuya Bldg. 9 F,
2-3-6 Yuraku-Cho-Chiyoda-Ku
CITY
Tokyo 100-0006
[email protected]
BAT - Taiwan Republic of China
(Bartender Association Taiwan, R.O.C.)
PRESIDENT Ms. Hsieh Mei Mei
ADDRESS
5F-1 No. 163 Lin Sheng First Rd
CITY
800 Kaohsiung
[email protected]
SKYPEtvbartenders
KBG - Korea (Korea Bartender Guild) (2nd Year)
PRESIDENT Mr. Max Kim
ADDRESS903 Lotte Goldrose 889-53
Daechi-dong, Gangnam-gu
CITY
Seoul 135-280
[email protected]
SBSG - Vietnam
(Saigon Bartenders & Sommeliers Guild)
PRESIDENT Mr. Vo Tan Si
ADDRESS
02 Mai Thi Luu Street
Ward DaKao, District 1
CITY
Ho Chi Minh City
[email protected]
IBA, Southern Hemisphere
ABG - Australia (Australian Bartenders Guild)
PRESIDENT Mr. Andrew Lee
ADDRESS
2, 23 Wentworth Street
CITY
Parramatta 2150 NSW Australia
PHONE
+61 96892949
FAX
+61 296892177
[email protected]
SABA - South Africa
(South African Bartenders Association)
PRESIDENT Mr. Etienne Schlechter
ADDRESS
130 Waterkant Street, Green Point
CITY
Cape Town
E-MAIL
[email protected]
NZBG - New Zealand (New Zealand Bartenders Guild)
PRESIDENT Mr. Larry Naylor
ADDRESS
P.O. Box 14 Cromwell
CITY
Central Otago
E-MAIL
[email protected]
15
Year Guilds
admitted to IBA
YEAR
LOCATIONREMARK:
1951
DBL, Denmark
UKBG, England
GABF, France
AIBES, Italy
NBC, Netherlands
SBG, Sweden
SBU, Switzerland
Torquay, England
Torquay, England
Torquay, England
Torquay, England
Torquay, England Torquay, England
Torquay, England Founder
Founder
Founder (ABF as of 1965)
Founder
Founder
Founder
Founder
1952
OBC, Norway
London, England Becoming NBF in 1960
1953
DBU, Germany
Venice, Italy
1954
FBSK, Finland LBU, Luxembourg Amsterdam, Netherlands
Amsterdam, Netherlands Leaving IBA in 1977
1956
AMBA, Argentina
AUDEB, Uruguay
London, England
London, England
Leaving IBA in 1960
1957
ÖBL, Austria BLBU, Belgium-Luxembourg
Milan, Italy Milan, Italy
Newly formed twin-guild
1959
ANBA, Japan
AVB, Venezuela Copenhagen, Denmark
Copenhagen, Denmark 1961
UBB, Belgium
Gausdal, Norway
CBG, California-USA
Gausdal, Norway
1963
BCI, Iceland
St. Vincent, Italy 1964
ABE, Spain Edinburgh, Scotland
1966
ABG, Australia
Geneva, Switzerland
16
Becoming NBA in 1987
Independent guild
Becoming USBG, USA in 1970
Becoming USBA, USA in 1984
Becoming USBG, USA in 1991
YEAR
LOCATIONREMARK:
1967
SBY, Yugoslavia
Mallorca, Spain
1968
BAC, Canada
Paris, France
1971
ABM, Mexico
CBP, Portugal
Tokyo, Japan Tokyo, Japan
1972
ABB, Brazil
BAI, Ireland Stockholm, Sweden
Stockholm, Sweden 1974
KBA, Korea
Copenhagen, Denmark 1975
MBG, Malta
St. Vincent, Italy
1979
SBH Hungary
Opatija, Yugoslavia 1985
ALB, Luxembourg
Amsterdam, Netherlands
1987
HKBA, Hong-Kong
ABSS, Singapore
Rome, Italy
Rome, Italy 1989
APB, Peru
Helsinki, Finland
1990
CSVTS, Czechoslovakia
Mexico City, Mexico
1992
PRBA, Puerto Rico
Toronto, Canada 1993
GBA, Greece
Vienna, Austria AUDEB, Uruguay
Vienna, Austria
KBA, Korea
1994
PBA, Poland
Montegrotto Terme, Italy
1995
NZBG, New Zealand
BAT, Taiwan
TBD, Turkey Toronto, Canada Toronto, Canada Toronto, Canada 1997
HSB, Croatia
BAR, Russia
SKBA, Slovak Republic
Karlovy Vary, Czech Republic
Karlovy Vary, Czech Republic Karlovy Vary, Czech Republic Becoming DBS in 1978
In 1991 Slovenia ex Yugoslavia
Becoming ABP in 1975
In 1976 Maltese changed in Mutual
Currently: MBA, Maltese Bartenders Association
New formed guild
Czech Republic 1n 1993
Re-admitted (reformed assoc.)
No show since 1993
17
YEAR
LOCATIONREMARK:
1998
PBL, Philippines
Lisbon, Portugal 1999
EBU, Estonia, LBA, Latvia
Gothenburg, Sweden Gothenburg, Sweden 2000
BAB, Bulgaria
Singapore 2002
ACC, Cuba
UBCG, Montenegro
SABA, South Africa
Bled, Slovenia
Bled, Slovenia Bled, Slovenia
2003
IGBS, Israel BAR, Serbia Seville, Spain
Seville, Spain
2005
ARBA, Republic of Armenia
ABP, Peru
Helsinki, Finland
Helsinki, Finland
Suspended
2006
CYBA, Cyprus
AUBA, Ukraine
BAC, Canada
APB, Peru
Porto Carras, Greece
Suspended
Suspension lifted
2009
ABM, Macedonia
ABPR, Romania
SBSG, Vietnam
Berlin, Germany
Berlin, Germany
Berlin, Germany
2010
ABC, China
ABEC, Ecuador
LBA, Latvia
Singapore
Singapore
Singapore
Joining in 2012
KGB, Korea
BAM, Mexico
AMB, Monaco
Warsaw, Poland
Warsaw, Poland
Warsaw, Poland
Expelled
Joining in 2014
BARSA, Moldavia
ACBAR, Colombia
UNABAR, Dominican Republic
Possible options for future joining, as of 2015
Albania, Azerbaijan, Belarus, Bolivia, Canada, Dubai, Georgia, India, Indonesia, Kosovo, Latvia, Lebanon, Lithuania,
Malaysia, Morocco, Nicaragua and Thailand.
18
IBA ICC & WCC WINNING COCKTAILS 1955-2010
66 Liquid Highlights
Prior to the Foundation of the IBA (Torquay, Wednesday 21
February 195) a European Cocktail Competition was held at
The Grand Hotel, with competitors from Denmark, England,
France, Italy, Netherlands, Sweden and Switzerland.
A bartender from UKBG, Mr. Raozuaieff, at that time
working at L’Aperitif Grill in London, won this competition.
Rye Lane was the name of his winning cocktail:
RYE LANE
2 cl Canadian Club
2 cl Pollen White Curaçao
2 cl Orange squash
2 dashes De Kuyper crème de noyaux
Shaker
Cocktail glass
IBA launched the first International Cocktail Competition
(ICC) in Amsterdam, Netherlands, on 7 & 8 October 1955.
Giuseppe Neri, bartender from Excelsior Hotel (Palermo,
Italy) became the first winner of ICC in the history of IBA.
Being one of the most striking activities of IBA through its
history, initially the ICC started as an annual competition,
then to become biennial.
From 1973 till 1996 the ICC took place once in every three
years.
From 1997 on the ICC was again organized on a yearly basis
in three following years and in three different categories: Pre
Dinner Cocktail, After Dinner Cocktail and Longdrink.
In 1999 the name International Cocktail Competition was
transformed into World Cocktail Competition (WCC).
The year 2000 showed the introduction of a new phenomenon
in the world of cocktails and mixology: Flairtending. As of
2000 the WCC then runs in two formats, Classic Mixing &
Flairtending.
By 2005 a fifth category was introduced: Fancy Cocktail.
Then, in 2008 a new set-up was initiated for WCC: Open
Category, offering contestants freedom to choose and
compete with cocktails out of any of the four categories as
previously known.
By this time the IBA Board starts looking out to re-orchestrate
the WCC, in order to contribute in boosting the global
cocktail culture and raising a greater visibility of its World
Champions and furthermore raise visibility of the sponsor
brands.
Impression from the International Barmen Championship 1951, held in Paris, left front Mr. Pietro Grandi, Italy (past IBA President),
Mr. Roger Lebet, Switzerland (past IBA Treasurer) and Mr. George Sievi, Switzerland (past IBA President).
19
Advised by its sponsor group, the IBA Associate Members, it was decided to create one name for the WCC Finals, to bring
together Classics and Flair, transforming the Final into a one-day super-event (Super Final). In addition to a big significant name
a new logo was thought to be necessary, to strengthen the importance of the event and this logo to be registered as a brand.
Therefore, as of 2011 the WCC will be presented as World Cocktail Championship, introducing six individual competitions:
Flairtending, Before Dinner Cocktail, Sparkling Cocktail, Fancy Cocktail, Longdrink and After Dinner Cocktail.
After the Preliminary Finals, winners of all six competitions shall compete in the Super Final, its winner being the creator of
the “IBA Cocktail of the Year”.
The winner of the WCC Super Final shall receive an invitation (including flight ticket and pocket money) to be present at the
Super Final of next years’ WCC. During his or her presence the winner of the Super Final of previous year will be shaking up
the IBA Cocktail of the Year, then being served as the Welcome Cocktail.
CONCA D’ORO
1955 Amsterdam
(Netherlands)
Giuseppe Neri - Italy
4/8 Gordon’s Gin
1/8 De Kuyper Cherry Brandy
1/8 Bols Triple Sec
1/8 Bols Maraschino
1/8 Cinzano White Vermout Method: Shaker
Glass: Cocktail Garnish: Orange peel (squeeze)
Conca d’Oro
½ Bacardi Rum White
¼ Cointreau
¼ White Port
CARDICAS
1956 London
(Great Britain)
Jari Ahvenainen - Finland
20
Method: Shaker
Glass: Cocktail
CARIN
1958 Brussels (Belgium)
½ Gordon’s Gin
¼ Mandarine Napoleon
¼ Dubonnet
George de Kuypers Belgium
Method: Mixing glass
Glass: Cocktail Garnish: Lemon peel (squeeze)
PETITE FLEUR
½ Bacardi Rum White
¼ Cointreau
¼ Grapefruit juice
1959 Copenhagen
(Denmark)
Dieter Waidmann Germany
SWEET MEMORIES
1961 Oslo (Norway)
Egil Moum - Norway
Method: Shaker
Glass: Cocktail Garnish: Cocktail cherry
1/3 Bacardi Rum White
1/3 Cusenier Orange Curaçao
1/3 Noilly Prat Dry Vermouth
Method: Shaker
CHAMPION
1962 Hamburg
(Germany)
Hans Dürr - Switzerland
3/10 Dewar’s White Label
Scotch Whisky
2/10 DOM Bénédictine
2/10 Bols White Curaçao
3/10 Cinzano Dry Vermouth
Method: Shaker
Glass: Cocktail
Champion
21
1/3 Smirnoff Vodka
1/3 Cherry Heering
1/3 Cinzano Extra Dry vermouth
2 drops Bols Crème de Bananes
2 drops Campari
ROBERTA
1963 St. Vincent
(Italy)
Pietro Cuccoli - Italy
Method: Shaker
Glass: Cocktail Garnish: Orange peel (twist)
MAR DEL PLATA
1964 Edinburgh
(Great Britain)
Enzo Antonetti - Argentina
Mar del Plata
4/8 Hiram Walker Gin
1/8 DOM Bénédictine
3/8 Martini Dry Vermouth
1 dash Grand Marnier
Method: Shaker
Glass: Cocktail Garnish: Lemon peel (squeeze)
AMBA 1965
MALLORCA
1965 Buenos Aires
(Argentina)
1967 Mallorca (Spain)
Enrique Bastante Spain
Raul J.R. Echenique Argentina
22
4/10 Old Smuggler Finest Scotch Whisky
3/10 Estelar Pampero Rum Palo Añejo
1/10 Cointreau
2/10 Cinzano Red Vermouth 3/6 Estelar Pampero Rum
1/6 Bols Crème de Bananes Bols
1/6 Drambuie
1/6 Cinzano Extra Dry Vermouth
Glass: Cocktail
Garnish: Cocktail cherry & lemon (squeeze)
Method: Shaker
Glass: Cocktail
TUTTOSI
1969 St. Vincent (Italy)
Elio Cattaneo - Italy
4/10 Canadian Club Whisky
2/10 Royal Stock Brandy
1/10 Galliano
1/10 Mandarinetto Isolabella
2/10 Martini Red Vermouth
Glass: Cocktail
Garnish: Orange peel (squeeze)
LENA
1971 Tokyo (Japan)
Alberto Chirici - Italy
5/10 Old Grand Dad Bourbon
Whiskey
1/10 Galliano
2/10 Martini Red Vermouth
1/10 Campari
1/10 Gancia Dry Vermouth
FESTRUS
1973 Los Angeles (USA)
Bjarne Eriksen - Norway
1/3 Smirnoff Vodka
1/3 Grand Marnier
1/3 Cinzano Bitter
Method: Shaker
Glass: Cocktail Garnish: Orange peel
FESTRUS
GLORIA
Giorgio Guida - Italy
¼ Old Crow Bourbon Whiskey
¼ Royal Stock Brandy
¼ Campari
1/8 Carpano White Special
Vermouth
1/8 DiSaronno
Category:Pre Dinner Cocktail
Glass: Cocktail
Garnish: Cocktail cherry &
lemon (peel)
23
ELISA
Aldo Ferrier - Italy
2/4 Havana Club Rum White
1/8 Averna Amaro
1/8 SIS Apricot Brandy
1/8 Torino Vermouth
1/8 Gancia Brut Spumante
Category:After Dinner Cocktail
Glass: Cocktail Garnish: Cocktail cherry & orange (squeeze)
GREEN HOPE
1979 Opatija (Yugoslavia)
Sven Aage Jonsbraaten - Norway
2,5 cl Cossack Vodka
1 cl Bols Crème de Bananes
0,5 cl Bols Green Curaçao
1,5 cl Lemon juice, fresh & sweetened
0,5 cl Grapefruit juice, fresh
Ramcooler
Method: Shaker
Glass: Cocktail
Garnish: Cocktail cherry (green & red)
RAMCOOLER
Fred Falkenberg - Canada
1 ¼ oz Bacardi Rum White
½ oz Galliano
2 oz Lime juice, fresh
Category:Longdrink
Method: Shaker
Glass:Tumbler
(filled with crushed ice)
Garnish: Cocktail cherry & lime
24
SUNNY DREAM
Mark Douglas Wood - Canada
3/14 Henkes Apricot Brandy 1/14 Cointreau
8/14 Silverwood’s Soft Ice cream 2/14 Orange juice, fresh
Method: Bar blender
Glass: Cocktail
Garnish: Orange (five slices in a pin-wheel
design, floating in centre of drink)
ALELUIA
Antonio Teixeira de Jesus Portugal
Ines
INES
1982 Albufeira (Portugal)
Alain Nevers - France
4/10 Mariachi Tequila
2/10 Bols Blue Curaçao
2/10 Bols Maraschino
2/10 Lemon juice, fresh
1 dash egg white
Schweppes Lemonade
Category:Longdrink
Method: Shaker
Glass:Highball
Garnish: Cocktail cherry (2),
lemon (slice), orange
(peel) & mint
3/10 Gordon’s Gin
1/10 DiSaronno
3/10 Martini Rosé Vermouth
Method: Shaker
Glass: Cocktail Garnish: Stuffed olive
MOONLIGHT
BLUE MOON
Daniel Pion - France
Johnny Johnston - Ireland
1/10 Hennessy VSOP
2/10 Mandarine Napoleon
1/10 Canadou Gomme Syrup
4/10 Balão coffee (black & hot)
2/10 Fresh cream
2/5 Cork Dry Gin
1/5 Bols Blue Curaçao
1/5 Cointreau
1/5 Pineapple juice
Schweppes lemonade
Method:Build, Mixing glass &
Shaker
Glass: Cocktail Garnish: Mandarin (twist) &
orange (peel)
Category:Longdrink
Method: Shaker
Glass:Tumbler
Garnish: Cocktail cherry (green) &
pineapple (wedge)
25
RHEINGOLD
1984 Hamburg
(Germany)
5/10 Gordon’s Gin
3/10 Cointreau
1/10 Campari
Rocco Di Franco - Italy
Glass: Cocktail Garnish: Orange (twist)
IZCARAGUA
¼ Buchanan’s Scotch Whisky
¼ Bols Crème de Bananes Bols
¼ Cinzano Extra Dry Vermouth
¼ DiSaronno
1984 Hamburg (Germany)
Paolo Tomaso Monaco Venezuela
LADY KILLER
1984 Hamburg
(Germany)
Peter Roth - Switzerland
Glass: Cocktail Garnish: Lemon (peel)
2/10 Burnett’s Gin
1/10 Bols Apricot Brandy
1/10 Cointreau
3/10 Passion fruit juice
3/10 Pineapple juice
Category:Longdrink
Method: Shaker
Glass:Tumbler
Garnish: Mirabelle (green),
orange (spiral) & mint
OLÉ
1987 Rome (Italy)
Frank McDermott - Australia
26
Olé
3 cl El Toro Tequila
3 cl Suntory Banana Liqueur
1 cl Bols Blue Curaçao (float)
Glass: Cocktail Garnish: Lime & rockmelon
MAGIC STAR
1987 Rome (Italy)
Anacleto José Abreu Portugal
3/10 Neto Costa Crème de
Cacao White
3/10 Pisang Ambon
2/10 Kibowi
2/10 Fresh cream
3 dashes Neto Costa
Grenadine
Violetta
¼ Anis liqueur
¼ Parfait Amour
Bols
½ Pineapple juice
1 dash Grenadine
Sodawater
Method: Shaker
Glass: Cocktail Garnish: Cocktail cherry,
powdered chocolate
& crystallized fruit
(star shape)
Category:Longdrink
Method: Shaker
Glass: Collins
Garnish: Cocktail cherry,
orange & mint
VIOLETTA
DEBUTANTE
RAQUEL
1990 Mexico City
(Mexico)
Yasushige Mori - Japan
1990 Mexico City (Mexico)
José Manuel Jardim Portugal
5/10 Tequila José Cuervo
4/10 De Kuyper Peachtree
1/10 Cusenier Freezomint
White
1 teaspoon Lemon juice,
fresh
Method: Shaker
1987 Rome (Italy)
Matti Harju - Finland
4/10 Vodka Koskenkorva
2/10 Marie Brizard Parfait Amour 2/10 Bols Blue Curaçao
1/10 Peter Heering Cacao
1/10 Fresh Cream
Method: Shaker
Glass: Cocktail glass
Garnish: Cocktail cherry, orange (peel, heartshaped), powdered chocolate & mint
27
MESSICANO
1990 Mexico City
(Mexico)
Eros del Priore - Italy
GOLDEN TEAR
1993 Vienna (Austria)
Bardur Gudlaugsson Iceland
3/10 Beefeater Gin
1/10 DiSaronno
2/10 Vaccari White Peach
1/10 Boero Strawberry
3/10 Orange juice (top-up)
Category:Longdrink
Method: Shaker
Glass:Highball
Garnish: Cocktail cherry, lime,
orange (spiral) &
mint
4/6 Absolut Citron Vodka
1/6 Bols Gold Liqueur
1 kumquat (squeeze, on top)
Glass: Cocktail
Garnish: Kumquat, lemon
(peel) & orange (peel)
Royal Temptation
4/10 DiSaronno
3/10 Kahlúa
2/10 Midori
1/10 Fresh cream
Method: Shaker & mixing glass
Glass: Cocktail
Garnish: Orange (zest), mint & chocolate
flakes (brown & white, rim)
RED HOPE
Jahn Nesset Norway
28
5/28 Beefeater Gin
1/14 Bols Crème de Bananes
1/28 Marie Brizard Apry
10/14 LC Mix Special Lemon
Squash
1 dash Monin Strawberry
ROYAL TEMPTATION
George Liddle Great Britain
Category:Longdrink
Method: Bar blender
Glass:Collins
Garnish: Lime, strawberry,
mint & sugar
LADY SCARLETT
1996 Tokyo (Japan)
Jaroslav Kratky Czech Republic
SWEET HEART
1996 Tokyo (Japan)
Kazuhiro Takagai - Japan
2 cl Gilbey’s Gin
2 cl Cointreau
1 cl Cinzano Extra Dry Vermouth
1 cl Monin Bitter
1 cl Monin Lime Juice Cordial
Method: Shaker
Glass: Cocktail Garnish: Cocktail cherry &
lemon (peel)
2 cl Bols Parfait Amour
1,5 cl DiSaronno
1,5 cl Monin Vanilla
0,5 cl Marie Brizard Red
Curaçao
1,5 cl Fresh Cream
Method: Shaker
Glass: Cocktail Garnish: Cocktail cherry, lemon (peel), mint & cinnamon
powder
Milky
Way
MILKY WAY
1996 Tokyo (Japan)
Hisashi Kishi - Japan
3 cl Bacardi Rum White
3 cl Beefeater Gin
3 cl DiSaronno
1 cl Greizer Strawberry Liqueur 1,5 cl Monin Strawberry
3 cl Pineapple juice, fresh (fill up)
Category:Longdrink
Method: Shaker
Glass:Highball
Garnish: Apple, lemon & pineapple (leaves)
PASSIONE
1997 Karlovy Vary
(Czech Republic)
Angelo Ganner - Austria
1,5 cl Bacardi Limón
1,5 cl Beefeater Gin
2 cl De Kuyper Peachtree
1,5 cl Cinzano Rosé Vermouth
1 dash Lime juice, fresh
Glass: Cocktail
Garnish: Cape Gooseberry &
Lime
29
Blue Temptation
BLUE TEMPTATION
1998 Lisbon (Portugal)
Ricardo J. Serrão Severim Portugal
0,5 cl Absolut Vodka
2,5 cl Bols Blue Curaçao
2 cl Pisang Ambon
1 cl Bols Crème de
Bananes
1 cl Fresh cream
Method: Shaker
Glass: Cocktail Garnish: Cocktail cherry, orange
(spiral, around glass stem) & mint
2 cl Türi Vodka
2 cl Absolut Citron Vodka
1999 Göteborg (Sweden)
2 cl De Kuyper Melon
2 cl Marie Brizard Lime Citron
Annelie Karlsson-Ingelsen 12 cl Exotic Nectar juice
- Sweden
Category:Longdrink
Method: Bar blender
Glass:Highball
Garnish: Lime (spiral, around the
glass), orange & mint
MADAM
BACARDI SYMPHONY
2000 Singapore
Ales Ogrin - Slovenia
3 cl Bacardi Rum White
1,5 cl Martini Bitter
1,5 cl Martini Dry Vermouth
0,5 cl Galliano
0,5 cl Grand Marnier Cordon
Rouge
Method: Shaker
Glass: Cocktail Garnish: Cocktail cherry, lime
(wheel) & orange (peel)
WILD PASSION
2000 Singapore
Loy Catada - Australia
3 cl Finlandia Vodka
1,5 cl Marie Brizard Crème
de Fraises
1 cl Galliano
2 cl Monin Mandarine
11,5 cl Ocean Spray Pink
Grapefruit juice
2 teaspoons Passion fruit (pulp)
Category:Flairtending
Method: Shake
Garnish: Blueberry & starfruit
30
3 cl De Kuyper Blueberry
2 cl Grand Marnier Cordon
Rouge
0,5 cl Baileys
1 cl Monin Coconut
0,5 cl Strawberry (fresh)
SUMMER QUEEN
2001 Rio de Janeiro
(Brazil)
Jaap van Worcum Netherlands
Method: Bar blender
Glass: Cocktail Garnish: Cocktail cherry, apple &
mint
GREEN PARROT
2001 Rio de Janeiro
(Brazil)
Eugeniusz Dytko - Poland
SMILE
2002 Bled (Slovenia)
Jorge Alberto Soratti Italy
3 cl Bacardi Superior Rum
1 cl Galliano
1 cl Monin Banana 1,5 cl Lime juice, fresh
Pineapple juice (top up)
Method: Shake
mint
3 cl Absolut Mandrin Vodka
2 cl Charleston Folies
2 cl Cinzano Extra Dry
Vermouth
1 cl Monin Strawberry
12 cl Pineapple juice (fresh)
Category:Longdrink
Method: Shake & build
Glass: Highball
Garnish: Apple, pineapple &
plum
MABUHAY BAGIBA
2002 Bled (Slovenia)
Levent Yilmaz - Germany
1,5 cl Aperol
0,5 cl Giffard Cocogif
1 cl Grapefruit juice
1 cl Pineapple juice
Method: Shake
Garnish: Cape Gooseberry & cocktail cherry
Mabuhay Bagiba
31
ADAM Y EVA
2003 Seville (Spain)
Sergio Seranno Rivero Cuba
VICTORYTINI
2003 Seville (Spain)
Alexander Rodoman Russia
RECALL
2004 Las Vegas (USA)
Neville Azzopardi Malta
2,5 cl Havana Club Rum 7 Años
2 cl Védrenne Manzana Verde
2 cl Martini White Vermouth
0,5 cl Campari Bitter
Glass: Cocktail Garnish:Apple, green (two slices,
heart shaped)
3 cl Vodka Danzka 1 cl De Kuyper Blueberry
1 cl D
e Kuyper Sour Apple Pucker
2 cl Cherry juice
0,5 cl Lime juice, fresh
Method: Shaker
Garnish: Apple, currant & tea rose
2 cl Türi Vodka
1 cl De Kuyper Apricot Brandy
1 cl Monin Grenadine
1 cl Monin Passion fruit
2 cl Orange juice, fresh
Method: Shaker
Glass: Cocktail Garnish: Cocktail cherry, apple,
kiwi & mint
SHAKING VEGAS
2004 Las Vegas (USA)
Danilo Oribe - Uruguay
3 cl Moët & Chandon Brut Imperial
2 cl Bols Strawberry
1 cl Monin Peach
5 cl Orange juice, fresh
5 cl Pineapple juice, fresh (blended)
Method: Shaker
pineapple
32
Shaking Vegas
STRAWBERRY NIGHT
2005 Helsinki (Finland)
Category:Fancy Cocktail
Method: Shaker
Glass: Libbey Elan 15810
Garnish: Cape Gooseberry.
kumquat, pineapple
(leaves) & vanilla bean
2 cl Finlandia Vodka
3 cl Cointreau
2 cl Midori
1 cl Monin Passion fruit
7 cl Orange juice
3 cl Strawberry juice
Method: Shaker
Garnish: Cocktail cherry, melon &
orange
Strawberry
Night
Sergio Pezzoli - Belgium
2 cl Absolut Vanilla Vodka
2 cl De Kuyper Passion fruit
1 cl Manzanita Marie Briard
1 cl Monin Gomme
4 cl Strawberry juice, fresh
1 cl Passion fruit juice
SHAKER REINDEER
2005 Helsinki (Finland)
COOL SWEET HEART
BOSPHORUS
2006 Thessaloniki
(Greece)
Miss Kung Hui Chun Taiwan
2006 Thessaloniki
(Greece)
Levent Yilmaz - Germany
3 cl Amadé ChocOrange
3 cl Monin Mojito Mint
7,5 cl Orange juice, fresh
1,5 cl Lemon juice, fresh
3 cl Moët & Chandon Brut Imperial
1 cl Bols Maraschino
5 cl Blueberry juice
Passion fruit juice (top up)
Category:Longdrink
Method: Shaker
Glass:Highball
Garnish: Cocktail cherry, lemon & mint
Method: Shaker
Garnish: Blueberry & lemon grass
33
Golden Autumn
2 cl Nemiroff Original Vodka
2 cl Martini Extra Dry Vermouth
1 cl Monin Green Apple
1 barspoon DiSaronno
2 barspoons Monin Lime Juice
Cordial
Method: Shake
Glass: Cocktail Garnish: Apple (star-shaped) &
blueberry (stems)
TAIWAN VICE
2007 Kaoshiung
(Taiwan)
GOLDEN RICO
2008 San Juan (Puerto
Rico)
2008 San Juan
(Puerto Rico)
Method: Shaker
Glass: Durobor Saturne
Garnish: Apple (red & green)
2 cl Matrioshka Lux Vodka
1,5 cl Amadé ChocOrange
1 cl Monin Vanille
4 cl Caraïbos Orange juice
Category:Open Classic Mixing
Method: Shake
Glass: Libbey Vinal Martini
Garnish:Kumquat, lemon,
pineapple (leaves) &
cinnamon
3,5 cl Matrioshka Honey Vodka
2 cl Midori
1 cl Campari
7 cl Caraïbos Pineapple juice
Method: Shaker
Glass: Durobor Saturne
Garnish: Watermelon, thyme
& nutmeg
Oscar Perez - Uruguay
34
2007 Kaohsiung
(Taiwan)
Miss Krista Meri Estonia
3 cl Matrioshka Vodka
0,75 cl Galliano
0,75 cl Campari Bitter
6 cl Grapefruit juice, fresh
1 cl Lime juice, fresh
Moët & Chandon Brut Imperial
(top up)
René Hetzlinger - Austria
THE LATIN
CANDOMBE
GOLDEN AUTUMN
SWEET ROAD
2009 Berlin (Germany)
Vladimir Banák Slovak Republic
ABSOLUTLEY
ROCKING
2009 Berlin (Germany)
Gianluigi Bosco Great Britain
3 cl Absolut Raspberri Vodka
1,5 cl Monin Crème de Cassis
Liqueur
1 cl Monin Strawberry
1 cl Monin Vanilla
1,5 cl Fresh cream (float)
Method: Shake
Glass: Libbey Bravura
Garnish: Cacao powder
2 cl Monin Vanilla
2 cl Finest Call Mango Puree
Mix
3,5 cl Caraïbos Apple juice
2 cl Lemon juice, fresh
Method: Shake
Garnish: Apple (fan), lime
(wedge), red currant
& spice rim
ROSEMARIE
2010 Singapore
Mario Hofferer Austria
2,5 cl Grand Marnier Cordon Rouge
1,5 cl Kahlúa
0,5 cl Mozart Amadé ChocOrange
1 cl Monin Lychee
2 dashes Bacardi Superior Rum
1 cl Fresh cream (float)
Method: Mixing Glass
Glass: Libbey Z Stem Martini
Garnish: Cape Gooseberry, orange (peel), chocolate,
cacao powder & edible gold
Rosemarie
MODERN TIMES
2010 Singapore
Juan Pablo Santiago Uruguay
1,5 cl Mozart Amadé
ChocOrange
1,5 cl Monin Mango
1,5 cl Monin Passion fruit
6 cl Caraïbos Orange juice
Method: Shaker
Glass: Durobor Energy
orange
35
IBA World Rankings 1955-2010
Top 27 Rankings as of November 2010
The IBA World Rankings is a ranking system for member countries affiliated with IBA. In these rankings price winning
results from the International Cocktail Competition (1955-2000), as well as results from the Word Cocktail Competition
(2000-2010) are implemented. The IBA World Rankings are based on results from the most successful competitors in the
International Cocktail Competition and World Cocktail Competition since 1955. In the overall results second and third places
are implemented. As the Challenge Cup (the IBA Prize for the best team) was not awarded for a number of years, listings for
results in the Challenge Cup are not transformed into scoring points, but may be used to decide upon positions in the IBA World
Rankings in case of a tie. The same approach was used for the results in Efficiency Prize, later transformed into Technical Prize.
The IBA World Rankings were first introduced in November 2011 and may be subject to adjustments in the years following,
as certain historic details may be missing in the IBA-files. The IBA World Rankings is currently led by AIBES, Italy. Being
the winner of the first International Cocktail Competition in 1955 (Amsterdam), AIBES has held the top position ever since.
IBA World Rankings, building-up positions
For the World Rankings, a point system is used, with points being awarded based on the results ever since 1955. In order to
prevent countries with numerous 2nd and 3rd places to overtake countries with less extensive 1st place rankings - first places,
World Champion titles, to be of the upmost importance points in the IBA World Rankings - the actual rankings are based
on 1500 points for 1st places, 200 points for 2nd places and 100 points for 3rd places. Achievements in Technical Prizes and
Team Prizes are not subject to additional point rewarding, but results in these listings can and will be used in a case of a tie in
the overall ranking.
Missing information in November 2011, subject to possible adjustment of the World Ranking:
1956: 2nd Place, 3rd Place & Team Prize, 1st Position
1964: Team Prize, 2nd Position
1965: Team Prize, 2nd & 3rd Position
1971: 3rd Place
1973: 2nd Place & 3rd Place
1976: 2nd Place
1987: 2nd Place, Pre Dinner Cocktail
1990: 3rd Place, After Dinner Cocktail
1997: 2nd & 3rd Place
2000: 2nd & 3rd Place (Flairtending)
2001: 3rd Place (Flairtending)
2002: 2nd Place (Flairtending)
2008: 3rd Place
2010: 3rd Place
The IBA Team Prize was re-named Challenge Cup in 1963, the Challenge Cup being introduced by the Cinzano Group. The first
country to ever win this prestigeous trophy was Sweden. The Swedish winning team of SBG shows Sven-Erik Winhult, Stig Rundqvist,
Thure Persson & Åke Aronsson.
36
RANKCOUNTRYTEAM
RESULTS
POINTS
1st
Italy
AIBES
1st Place ICC 1955
1st Place ICC 1963
1st Place ICC 1969
1st Place ICC 1971
1st Place ICC 1976, Pre Dinner Cocktail
1st Place ICC 1976, After Dinner Cocktail
1st Place ICC 1990, Longdrink
1st Place WCC 2002, Longdrink
2nd Place WCC 2007, Pre Dinner Cocktail
3rd Place ICC 1959
3rd Place ICC 1987, Longdrink
3rd Place WCC 2003, Pre Dinner Cocktail
1st Position ICC 1959 – Team Prize
1st Position ICC 1976 – Challenge Cup (Best Team)
2nd Position ICC 1955 –Team Prize
2nd Position ICC 1963 – Challenge Cup (Best Team)
3rd Position ICC 1969 – Challenge Cup (Best Team, tie)
14100
2nd
Uruguay
AUDEB
1st Place WCC 2004, Flairtending
7500
3rd
Norway
NBF
1st Place ICC 1961
1st Place ICC 1973
2nd Place ICC 1971 (tie)
2nd Place WCC 2002, Longdrink
3rd Place ICC 1958
3rd Place ICC 1979, After Dinner Cocktail (tie)
3rd Place ICC 1982, Pre Dinner Cocktail
3rd Position ICC 1956 – Team Prize
1st Position ICC 1962 – Team prize
1st position ICC 1973 – Challenge Cup (Best Team)
6800
4th Portugal
ABP
2nd Place ICC 1982, Longdrink
1st Position ICC 1990, Technical Prize
6700
37
RANKCOUNTRYTEAM
RESULTS
POINTS
5th
Austria
ÖBU
1st Place WCC 2008, Open Category
1st Place WCC 2010, Open Category
2nd Place ICC 1990, Pre Dinner Cocktail
2nd Place WCC 2007, Flairtending
3rd Place WCC 2002, Flairtending
3rd Position ICC 1962, Team Prize
5300
6th
Japan
NBA
2nd Place ICC 1971 (tie)
2nd Place ICC 1976, After Dinner Cocktail
1st Place ICC 1967 – Technical Prize
1st Position ICC 1971 – Technical Prize
1st Position ICC 1996 – Technical Prize
5000
7th
Switzerland
SBU
2001 Flair
Flair
1st Place ICC 1962
2nd Place ICC 1955
2nd Place ICC 1963
2nd Place ICC 1965
2nd Place ICC 1967
3rd Place WCC 2002, Longdrink
3rd Position ICC 1964 – Challenge Cup (Best Team)
5000
8th
Great Britain UKBG
1st Place WCC 1993, After Dinner Cocktail
2nd Place ICC 1958
2nd Place ICC 1964
3rd Place ICC 1984, After Dinner Cocktail
2nd Position ICC 1959 – Team Prize
3900
38
RANKCOUNTRYTEAM
RESULTS
POINTS
9th
Finland
FBSK
1st Place ICC 1956
3rd Place ICC 1962
3rd Place ICC 1964
3rd Place ICC 1976
3rd Place WCC 2005, Fancy Cocktail
3rd Place WCC 2006, Longdrink
1st Position WCC 2005 – Challenge Cup (Best Team)
3700
10th
Germany
DBU
1st Place ICC 1959
3rd Place ICC 1965
3rd Place WCC 2001, After Dinner Cocktail
3rd Position ICC 1959 – Best Team
3400
11th
3400
12th
Argentina
AMBA
1st Place ICC 1964
1st Place ICC 1965
2nd Place ICC 1962
3200
13th
Australia
ABG
3300
14th Belgium
UBB
1st Place ICC 1958
1st Place WCC 2005, Fancy Cocktail
3rd Place ICC 1961
3rd Position ICC 1969 – Challenge Cup (Best Team, tie)
3200
15th 1st Place ICC 1982, Pre Dinner Cocktail
3000
Canada
France
BAC
ABF
39
RANKCOUNTRYTEAM
RESULTS
POINTS
16th
Sweden
SBG
2nd Place ICC 1961
2nd Place WCC 2005, Fancy Cocktail
3rd Place ICC 1955
3rd Place ICC 1963
1st Place WCC 2005 – Technical Prize
1st Position ICC 1955 – Best Team
3rd Position WCC 1958 – Team Prize
2600
17th Netherlands
NBC
2nd Place ICC 1959
2nd Place ICC 1979, Longdrink (tie)
2nd Place WCC 2004, After Dinner Cocktail
3rd Place ICC 1969
1st Place ICC 1982 – Technical Prize
1st Position ICC 1969 – Challenge Cup (Team Prize, tie)
2nd Position ICC 1979 – Challenge Cup (Team Prize)
2600
18th Venezuela
AVB
2nd Place ICC 1969
1st Position ICC 1969 – Challenge Cup (Best Team, tie)
1900
19th
Spain
ABE
1st Place ICC 1967
1800
20th
Slovenia
DBS
2nd Place, ICC 1996, After Dinner Cocktail 199
1st Position WCC 1999 – Challenge Cup (Best Team)
1700
21st
Czech Rep.
CBA
Ireland
BAI
Malta
MBA
Slovak Rep.
SKBA
Taiwan
BAT
Turkey
TBD
2nd Place WCC 2008, Open Category
1st Prize ICC 1982, Longdrink
2nd Prize WCC 2001, After Dinner Cocktail
1st Prize WCC 2004, After Dinner Cocktail
2nd Prize ICC 1987, Pre Dinner Cocktail
2nd Place WCC 2003, Pre Dinner Cocktail
1st Position WCC 2009, Technical Prize
1700
40
1700
1700
1700
1700
1700
RANKCOUNTRYTEAM
RESULTS
POINTS
22nd
Poland
PBA
1st Position WCC 2010, Technical Prize
1500
23rd
1st Place WCC 2003, Pre Dinner Cocktail
1st Prize WCC 2007, Pre Dinner Cocktail
1st Prize ICC 1993, Pre Dinner Cocktail
1500
1500
1500
1500
24th
USA
USBG
3rd Place ICC 1967
900
25th
Yugoslavia
DBS
2nd Place ICC 1979, Longdrink (tie)
700
26th
Denmark
DBL
600
27th
Luxembourg ALB
2nd Place WCC 2008 Puerto Rico
3rd Position ICC 1961
1961 – Team Prize
200
28th
Peru
APB
Brazil
ABB
Greece
HBA
2nd Place WCC 2010, Open Category
200
29th
Bulgaria
Hungary
Latvia
BAB
SBH
LBA
3rd Place WCC 2010, Open Category
3rd Place WCC 2004, After Dinner Cocktail
3rd Place WCC 2007, Pre Dinner Cocktail
100
100
100
30th
Croatia
HUB
1st Place WCC 2002, Technical Prize
Cuba
Estonia
Iceland
Russia
ACC
EBA
BCI
BAR
200
200
41
T H E U N F O RG E T TA B L E S
ALEXANDER
Category:
All Day Cocktail
AMERICANO
Category:
Before Dinner Cocktail
ANGEL FACE
Category:
All Day Cocktail
AVIATION
Category:
All Day Cocktail
BACARDI
Category:
42
3 cl (1 oz.) Cognac
3 cl (1 oz.) Crème de Cacao (brown)
3 cl (1 oz.) Fresh cream
Shake and strain into a chilled cocktail glass.
Sprinkle with fresh ground nutmeg.
3 cl (1 oz.) Campari 3 cl (1 oz.) Red Vermouth
A splash of soda water
Mix the ingredients directly in an old-fashioned glass filled
with ice-cubes, add a splash of soda water and garnish with
half orange slice.
3 cl (1 oz.) Gin
3 cl (1 oz.) Apricot brandy
3 cl (1 oz.) Calvados
Pour all ingredients into a shaker with ice.
Shake. Strain into a cocktail glass.
4,5 cl (1 1/2 oz.) Gin
1,5 cl (1/2 oz.) Maraschino 1,5 cl (1/2 oz.) Lemon juice, fresh
4,5 cl (1 1/2 oz.) Bacardi Rum White
2 cl (2/3 oz.) Lime juice, fresh
1 cl (1/3 oz.) Grenadine
Pour all ingredients into shaker with ice cubes, shake well,
strain into chilled cocktail glass.
Category:
All Day Cocktail
CASINO
Category:
All Day Cocktail
BETWEEN THE
SHEETS
3 cl (1 oz.) White Rum
3 cl (1 oz.) Cognac
3 cl (1 oz.) Triple Sec
2 cl (2/3 oz.) Lemon juice, fresh
Pour all ingredients into shaker with ice cubes, shake,
strain into chilled cocktail glass.
4 cl (1 1/3 oz.) Old Tom Gin 1 cl (1/3 oz.) Maraschino
1 cl (1/3 oz.) Orange Bitters
Pour all ingredients into shaker with ice cubes, shake well,
strain into chilled cocktail glass and garnish with a lemon
twist and a maraschino cherry.
CLOVER CLUB
Category:
All Day Cocktail
4,5 cl (1 1/2 oz.) Gin
1,5 cl (1/2 oz.) Raspberry syrup
1,5 cl (1/2 oz.) Lemon Juice, fresh
Few drops of Egg White
Pour all ingredients into cocktail shaker filled with ice.
Shake well.
Strain into cocktail glass.
DAIQUIRI
Category:
DERBY
Category:
All Day Cocktail
4,5 cl (1,5 oz.) White rum
2,5 cl (3/4 oz.) Lime juice, fresh
1,5 cl (0,5 oz.) Simple syrup
Shake and strain into a cocktail glass.
6 cl (2 oz.) Gin
2 Drops Peach Bitters
2 Fresh mint leafs
Pour all ingredients into a mixing glass with ice.
Stir.
Strain into a cocktail glass.
Garnish with a fresh mint leaves in the drink.
43
DRY MARTINI
Category:
GIN FIZZ
Category:
Longdrink
6 cl (2 oz.) Gin
1 cl (1 oz.) Dry Vermouth
Pour all ingredients into mixing glass with ice cubes.
Stir well.
Strain in chilled martini cocktail glass.
Squeeze oil from lemon peel onto the drink,
or garnish with olive.
4,5 cl (1 1/2 oz.) Gin
3 cl (1 oz.) Lemon juice, fresh
1 cl (1/3 oz.) Sugar syrup
8 cl (2 2/3 oz.) Soda water
Shake all ingredients with ice cubes, except soda water.
Pour into highball glass.
Top with soda water.
Garnish with lemon slice.
JOHN COLLINS
Category:
Longdrink
4,5 cl (1 1/2 oz.) Gin
3 cl (1 oz.) Lemon juice, fresh
1,5 cl (1/2 oz.) Sugar syrup
6 cl (2 oz.) Soda water
Pour all ingredients directly into highball filled with ice.
Stir gently.
Garnish with lemon slice and maraschino cherry.
Add a dash of Angostura bitters.
(Note: Use Old Tom Gin for Tom Collins)
MANHATTAN
Category:
Before Dinner cocktail
MARY
PICKFORD
Category:
All Day Cocktail
44
5 cl (1 2/3 oz.) Rye Whiskey
2 cl (2/3 oz.) Red Vermouth
1 dash Angostura Bitters
Stir well.
Strain into chilled cocktail glass.
Garnish with cocktail cherry.
1 cl (1/3 oz.) Maraschino
6 cl (2 oz.) Pineapple juice, fresh
1 cl (1/3 oz.) Grenadine syrup
Category:
All Day Cocktail
MONKEY GLAND
5 cl (1 2/3 oz.) Gin
3 cl (1 oz.) Orange juice
2 drops Absinth
2 drops Grenadine
NEGRONI
Category:
OLD FASHIONED
Category:
3 cl (1 oz.) Gin
3 cl (1 oz.) Campari
3 cl (1 oz.) Sweet Red Vermouth
Pour all ingredients directly into old-fashioned glass filled
with ice.
Stir gently.
Garnish with half orange slice.
4,5 cl (1 1/2 oz.) Bourbon or Rye whiskey
2 Dashes Angostura Bitters
1 sugar cube
Few dashes plain water
Place sugar cube in old-fashioned glass and saturate with
bitters, add a dash of plain water.
Muddle until dissolve.
Fill the glass with ice cubes and add whisky.
Garnish with orange slice and a cocktail cherry.
PARADISE
Category:
All Day Cocktail
PLANTERS
PUNCH
Category:
Longdrink
3,5 cl (1 1/4 oz.) Gin
2 cl (2/3 oz.) Apricot Brandy
1,5 cl (1/2 oz.) Orange juice
Shake and strain into chilled cocktail glass.
4,5 cl (1 ½ oz.) Dark rum
3,5 cl (1 ¼ oz.) Orange juice, fresh
3,5 cl (1 ¼ oz.) Pineapple juice, fresh
1 cl (1/3 oz.) Sugar cane syrup
3,4 dashes Angostura bitters
Pour all ingredients, except the bitters, into shaker filled with ice. Shake well. Pour into
large glass, filled with ice. Add Angostura bitters, “on top”.
Garnish with cocktail cherry and pineapple.
45
PORTO FLIP
Category:
After Dinner Cocktail
RAMOS FIZZ
Category:
Longdrink
1,5 cl (1/2 oz.) Brandy
4,5 cl (1 1/2 oz.) Red Port
1 cl (1/3 oz.) Egg yolk
Shake well.
Strain into cocktail glass.
Sprinkle with fresh ground nutmeg.
4,5 cl (1,5 oz.) Gin
1,5 cl (0,5 oz.) Lime juice
1,5 cl (0,5 oz.) Lemon juice, fresh
3 cl (1 oz.) Sugar syrup
6 cl (2 oz.) Cream
1 Egg white
3 dashes Orange flower water
2 drops Vanilla extract
Soda water
Pour all ingredients (except soda) in a mixing glass, dry
shake (on ice) for two minutes, add ice and hard shake for
another minute.
Strain into a highball glass without ice, top with soda.
RUSTY NAIL
Category:
SAZERAC
Category:
4,5 cl (1,5 oz.) Scotch whisky
2,5 cl (3/4 oz.) Drambuie
Pour all ingredients directly into old-fashioned glass filled
with ice.
Stir gently.
Garnish with lemon twist.
5 cl (1 1/3 oz.) Cognac
1 cl (1/3 oz.) Absinthe
1 sugar cube
2 dashes Peychaud’s bitters
Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir
the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe
from the prepared glass, and strain the drink into the glass. Add the Lemon peel for garnish.
Note: The original recipe changed after the American Civil War, rye whiskey substituted
cognac as it became hard to obtain.
46
Category:
All Day Cocktail
STINGER
Category:
WHISKEY SOUR
Category:
WHITE LADY
Category:
All Day Cocktail
TUXEDO
Category:
All Day Cocktail
SIDECAR
2 cl (2/3 oz.) Triple Sec
Add all ingredients into cocktail shaker filled with ice.
Shake well and strain into large cocktail glass.
2 cl (3/4 oz.) Crème de Menthe (white)
Pour all ingredients into a mixing glass with ice.
Stir.
Strain into a cocktail glass.
4,5 cl (1 1/2 oz.) Bourbon Whiskey
3,0 cl (1 oz.) Lemon juice, fresh
1,5 cl (1/2 oz.) Sugar syrup
Dash egg white (Optional: if used shake little harder to
foam up the egg white).
Shake well. Strain in cobbler glass. If served ‘On the rocks’,
strain ingredients into old-fashioned glass filled with ice.
Garnish with half orange slice and maraschino cherry.
4 cl (1 1/3 oz.) Gin
3 cl (1 oz.) Triple Sec
Add all ingredients into cocktail shaker filled with ice.
Shake well and strain into large cocktail glass.
3 cl (1 oz.) Old Tom Gin
3 cl (1 oz.) Dry Vermouth
1/2 bar spoon Maraschino
1/4 bar spoon Absinthe
3 dashes Orange Bitters
Stir all ingredients with ice and strain in to a cocktail glass.
Garnish with a cocktail cherry and a lemon zest twist.
47
C O N T E M P O R A RY C L A S S I C S
BELLINI
Category:
Sparkling Cocktail
BLACK RUSSIAN
Category:
10 cl (3 1/3 oz.) Prosecco
5 cl (1 2/3 oz.) Peach puree, fresh
Pour peach puree into chilled glass and add sparkling wine.
Stir gently.
Variations: Puccini (fresh mandarin juice), Rossini (fresh
strawberry puree) and Tintoretto (fresh pomegranate
juice).
5 cl (1 2/3 oz.) Vodka
2 cl (2/3 oz.) Coffee liqueur
Pour the ingredients into the old fashioned-glass filled with
ice cubes.
Stir gently.
WHITE RUSSIAN
Float fresh cream on the top and stir in slowly.
BLOODY MARY
4,5 cl (1 1/2 oz.) Vodka
9 cl (3 oz.) Tomato juice
1,5 cl (1/2 oz.) Lemon juice
2,3 dashes of Worcestershire Sauce
Tabasco
Celery salt
Pepper
Category:
Longdrink
Mixing glass. Stir gently, pour all ingredients into highball
glass. Garnish with celery and lemon wedge (optional).
CHAMPAGNE
COCKTAIL
Category:
Sparkling Cocktail
CUBA LIBRE
Category:
Longdrink
48
9 cl (3 oz.) Chilled Champagne
1 cl (1/3 oz.) Cognac
2 dashes Angostura Bitters
1 sugar cube
Pour gently chilled champagne.
Garnish with orange slice and maraschino cherry.
5 cl (1 2/3 oz.) White Rum
12 cl (4 oz.) Cola
Build all ingredients in a highball glass filled with ice.
Garnish with lime wedge.
Category:
GOLDEN DREAM
2 cl (2/3 oz.) Galliano
2 cl (2/3 oz.) Triple sec
2 cl (2/3 oz.) Orange juice, fresh
1 cl (1/3 oz.) Fresh cream
Pour all ingredients into shaker filled with ice.
Shake briskly for few seconds.
GRASSHOPPER
Category:
FRENCH 75
Category:
Sparkling Cocktail
2 cl (2/3 oz.) Crème de cacao (white)
2 cl (2/3 oz.) Crème de menthe (green)
2 cl (2/3 oz.) Fresh cream
Pour all ingredients into shaker filled with ice.
Shake briskly for few seconds.
3 cl (1 oz.) Gin
1,5 cl (1/2 oz.) Lemon juice, fresh
2 dashes Sugar syrup
6 cl (2 oz.) Champagne
Pour all the ingredients, except champagne, into a shaker.
Shake.
Strain into a champagne flute.
Top up with champagne.
Stir.
HEMINGWAY
SPECIAL
Category:
All Day Cocktail
HORSE’S NECK
Category:
Longdrink
4 cl (1 1/3 oz.) Grapefruit juice
1,5 cl (1/2 oz.) Maraschino
1,5 cl (1/2 oz.) Lime juice, fresh
Pour all ingredients into a shaker with ice.
Shake.
Strain into a double cocktail glass.
12 cl (4 oz.) Ginger Ale
Dash of Angostura bitters (optional)
Pour brandy and ginger ale directly into old-fashioned
glass with ice cubes.
Stir gently.
Garnish with rind of one lemon spiral.
If required, add dashes of Angostura bitters.
49
IRISH COFFEE
Category:
Hot Drink
4 cl (1 1/3 oz.) Irish whiskey
9 cl (3 oz.) Hot coffee
3 cl (1 oz.) Fresh cream
1 teaspoon of brown sugar
Pour into the glass (for hot drink) hot coffee, Irish whiskey,
and add a teaspoon of sugar. Warm the mixture over a
burner. Do not boil the mixture. Float Cream on top.
Suggested to use a coffee spoon, place near the surface of
KIR
9 cl (3 oz.) Dry White Wine (Bourgogne Aligoté)
1 cl (1/3 oz.) Crème de Cassis
Category:
Poor Crème de Cassis into glass, top up with white wine.
KIR ROYAL
Use champagne instead of white wine.
LONG ISLAND
ICED TEA
1,5 cl (1/2 oz.) Tequila
1,5 cl (1/2 oz.) Vodka
1,5 cl (1/2 oz.) White Rum
1,5 cl (1/2 oz.) Triple sec
1,5 cl (1/2 oz.) Gin
2,5 cl (1 3/4 oz.) Lemon juice, fresh
3 (1 oz.) Gomme syrup
1 dash of Cola
Category:
Longdrink
Add all ingredients into highball glass filled with ice.
Stir gently. Garnish with lemon spiral. Serve with straw.
MAI-TAI
Category:
Longdrink
4 cl (1 1/3 oz.) White Rum
2 cl (3/4 oz.) Dark Rum
1,5 cl (1/2 oz.) Orange Curaçao
1,5 cl (1/2 oz.) Orgeat 1 cl (1/3 oz.) Lime juice, fresh
Shake and strain into highball glass.
Garnish with pineapple spear, mint leaves and lime peel.
Serve with straw.
MIMOSA
Category:
Sparkling Cocktail
50
7,5 cl (2 1/2 oz.) Champagne
7,5 cl (2 1/2 oz.) Orange juice, fresh
Pour orange juice into flute and gently pour Champagne
wine.
Stir gently.
Garnish with orange twist (optional).
For all intents and purposes, a Buck’s Fizz and a Mimosa
are the same drink.
Category:
Longdrink
MOJITO
4 cl (1 1/3 oz.) White Cuban Rum
3 cl (1 oz.) Lime juice, fresh
6 Mint sprigs
2 teaspoons white sugar cane
Soda water
Muddle mint springs with sugar and lime juice.
Add splash of soda water and fill glass with cracked ice.
Pour rum and top with soda water. Garnish with spring of
mint leaves and lemon slice. Serve with straw.
MOSCOW MULE
Category:
Longdrink
4,5 cl (1 1/2 oz.) Vodka
12 cl (4 oz.) Ginger beer
0,5 cl Lime juice, fresh
1 slice lime in a highball glass, combine the vodka and
ginger beer.
Add lime juice.
Garnish with a lime slice.
MINT JULEP
Category:
Longdrink
6 cl (2 oz.) Bourbon whiskey
4 fresh mint sprigs
1 teaspoon powdered sugar
2 teaspoons water
In a highball glass gently muddle the mint, sugar and
water.
Fill the glass with cracked ice, add the Bourbon and stir
well until the glass frosts.
Garnish with a mint spring.
PIÑA COLADA
Category:
Longdrink
ROSE
9 cl (3 oz.) Pineapple juice
3 cl (1 oz.) Coconut milk
Blend all the ingredients with ice in a electric blend, pour
in a large goblet or Hurricane glass and serve with straws.
Garnish with a slice of pineapple with a cocktail cherry.
2 cl (2/3 oz.) Kirsch
4 cl (1 1/3 oz.) Dry Vermouth
3 dashes Strawberry syrup
Stir all ingredinets with ice and strain into a cocktail glass.
51
SEA BREEZE
Category:
Longdrink
SEX ON THE
BEACH
Category:
Longdrink
SINGAPORE
SLING
Category:
Longdrink
12 cl (4 oz.) Cranberry juice
3 cl (1 oz.) Grapefruit juice
2 cl (2/3 oz.) Peach schnapps
4 cl (1 1/3 oz.) Cranberry juice
4 cl (1 1/3 oz.) Orange juice
Garnish with orange slice.
3 cl (1 oz.) Gin
1,5 cl (1/2 oz.) Cherry liqueur
12,0 cl (4 oz.) Pineapple juice
1,5 cl (1/2 oz.) Lime juice
07,5 cl (1/4 oz.) Cointreau
07,5 cl (1/4 oz.) DOM Bénédictine
1 dash Angostura bitters
Pour all ingredients into cocktail shaker filled with ice
cubes.
Shake well.
Strain into highball glass.
Garnish with pineapple and cocktail cherry.
TEQUILA
SUNRISE
Category:
Longdrink
52
4,5 cl (1 1/2 oz.) Tequila
9 cl (3 oz.) Orange juice
1,5 cl (1/2 oz.) Grenadine
Pour tequila and orange juice directly into highball with
ice cubes.
Add a splash of grenadine to create chromatic effect
(sunrise), do not stir.
Garnish with orange slice and cherry.
Category:
Sparkling Cocktail
NEW ERA DRINKS
BARRACUDA
4,5 cl (1,5 oz.) Gold rum
1,5 cl (1,5 oz.) Galliano
6 cl (2 oz.) Pineapple juice
1 dash Lime juice, fresh
Top with Prosecco
BRAMBLE
Category:
All Day Cocktail
4 cl (1 1/3 oz.) Gin
1,5 cl (1/2 oz.) Fresh Lemon Juice
1 cl (1/3oz.) Sugar syrup
1,5 cl (1/2 oz.) Blackberry liqueur
Build over crushed ice, in a whisky glass.
Stir, then pour the blackberry liqueur over the top of the
drink, in a circular fashion.
Garnish with a lemon slice, and two blackberries.
DARK ‘N STORMY
Category:
Longdrink
6 cl (2 oz.) Gosling’s Black Seal Rum
10 cl (3 1/3 oz.) Ginger Beer
In a highball glass filled with ice add 2 oz.
Gosling’s Black Seal Rum and top with ginger beer.
DIRTY MARTINI
Category:
ESPRESSO
MARTINI
Category:
6 cl (2 oz.) Vodka
1 cl (1/3 oz.) Dry Vermouth
1 cl (1/3 oz.) Olive juice
Stir well.
Strain in chilled martini cocktail glass.
Garnish with green olive.
5 cl (1 2/3 oz.) Sugar syrup
1 cl (1/3 oz.) Kahlúa
1 short strong Espresso
53
NEW ERA DRINKS
FRENCH
MARTINI
Category:
KAMIKAZE
Category:
All Day Cocktail
LEMON DROP
MARTINI
Category:
All Day Cocktail
PISCO SOUR
Category:
All Day Cocktail
4,5 cl (1 1/2 oz.) Vodka
1,5 cl (1/2 oz.) Raspberry liqueur
1,5 cl (1/2 oz.) Pineapple juice, fresh
Lemon peel, twist
Stir well.
Strain in chilled cocktail glass.
Squeeze oil from lemon peel onto the drink.
3 cl (1 oz.) Vodka
3 cl (1 oz.) Triple sec
3 cl (1 oz.) Lime juice, fresh
2,5 cl (3/4 oz.) Vodka Citron
2 cl (2/3 oz.) Triple Sec
1,5 cl (1/2 oz.) Lemon juice, fresh
Shake and strain into a chilled cocktail glass, rimmed with
sugar, slice of lemon on float.
4,5 cl (1,5 oz.) Pisco 3 cl (1 oz.) Fresh lemon juice
2 cl (3/4 oz.) Sugar syrup
1 raw egg white, from a small egg
Angostura bitters, as an aromatic garnish.
Shake and strain into a chilled champagne flute.
Dash some Angostura bitters on top.
RUSSIAN SPRING
PUNCH
Category:
Sparkling Cocktail
54
2,5 cl (1 3/4 oz.) Vodka
2,5 cl (1 3/4 oz.) Lemon Juice, fresh
1,5 cl (1/2 oz.) Crème de Cassis
1cl (1/3 oz.) Sugar Syrup
Shake the ingredients and top with Sparkling wine.
Garnish with a lemon slice and a blackberry.
Category:
Sparkling Cocktail
6 cl (2 oz.) Prosecco
4 cl (1 1/3 oz.) Aperol
Splash of Soda water
Build into an old-fashioned glass filled with ice.
Top with a splash of soda water.
Garnish with half orange slice.
TOMMY’S
MARGARITA
4.5 cl (1 1/2 oz.) Tequila 100% Agave
1,5 cl (1/2 oz.) Fresh hand-squeezed lime juice
2 bar spoons of Agave nectar
Category:
All Day Cocktail
VAMPIRO
NEW ERA DRINKS
SPRITZ
VENEZIANO
5 cl (1 2/3 oz.) Tequila (silver)
7 cl (2 1/3 oz.) Tomato juice
3 cl (1 oz.) Orange Juice, fresh
1 teaspoon clear honey
Half slice onion,
finely chopped
Few slices fresh red hot
chili peppers
Few drops
Worchestershire sauce
Salt
Pour all ingredients into a shaker, filled with ice. Shake well, to relaese the flavour of the chili.
Strain into a highball glass, filled with ice. Garnish with a wedge of lime and a chili (green or red).
VESPER
Category:
6 cl (2 oz.) Gin
1,5 cl (0,5 oz.) Vodka
0,75 cl (0,25 oz.) Lillet Blonde
Lemon, twist (garnish)
Add the garnish.
YELLOW BIRD
Category:
All Day Cocktail
1,5 cl (1/2 oz.) Galliano
1,5 cl (1/2 oz.) Triple sec
1,5 cl (1/2 oz.) Lime juice
55
International Bartenders Association:
The World in a Glass

60th Anniversary Book ..click image to PDF file

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