DISCOVER TRUE IMAGINATION

FY13 most imagiNative
barteNder Program
DISCOVER TRUE IMAGINATION
Your guide to crafting an imaginative cocktail
Welcome to the sixth annual Nation’s Most Imaginative Bartender Search, presented by USBG and GQ Magazine. With 37
cities participating, discovering true imagination is more important than ever. Since cocktails are meant to be enjoyed and
shared with others, it will be key to create uniquely approachable recipes.
This year features even more exciting elements for the participating bartenders. All local market finalists will be featured in
the GQ “Men of the Year” Issue advertorial and at the USBG Bartender Summit sponsored by BOMBAY SAPPHIRE®, taking
place in Las Vegas, Nevada, september 9–12, 2012. The 2012 Most Imaginative Bartender will be featured on the cover of
the GQ “Men of the Year” Issue, be a guest bartender at the GQ Man of the Year event in Los Angeles, attend the Global
Finals, host a VIP Magazine Launch Party at their account and become an honorary Brand Ambassador. Use this guide as
a road map to your creation.
the 2011 most inspired bartender
Bryan Dayton – Denver, CO
2011 GQ cover
bombaY saPPhire® east gin
introduction
2011 GQ advertorial
be brilliaNt aNd iNsPired. driNK resPoNsiblY!
facebook.com/bombaysapphire
©2012 Bombay Sapphire, the Bombay Sapphire Bottle Design and device are trademarks and/or registered trademarks. Imported by the
Bombay Spirits Company U.S.A., Coral Gables, FL. Bombay Sapphire Gin – 47% Alc. by Vol.; Bombay Sapphire East Gin – 42% Alc. by Vol.
All bartenders who participate
in the program will be among
the first bartenders in the country
to interact with the new product.
Participants will receive a bottle
of BOMBAY SAPPHIRE® East Gin
during the Intrinsics Presentation.
Bartenders will be allowed to
submit a cocktail using BOMBAY
SAPPHIRE East as the base spirit.
Nation’s most imaginative bartender search
rules and regulations
Bartenders can create any style of cocktail to be chosen from the following categories:
• Predinner
• After-Dinner
• Classic Cocktail
• Summer Cocktail
• Avant-Garde
Each bartender will create two (2) cocktails.
The bartenders representing the participating National Accounts who are deemed their account’s
Most Imaginative Bartender will be invited to the USBG Bartender Summit sponsored by BOMBAY
SAPPHIRE® in Las Vegas, NV.
RECIPES
Recipes shall be expressed in fluid ounces, divided in respectively whole numbers (0.5 oz.,
1 oz., 2 oz., etc.), dashes and/or drops being the smallest quantities. The content of the cocktail
shall not be less than 3 oz. and no more than 11 oz. 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 (e.g., gin, brandy, rum,
vodka, etc.)
• All other ingredients must therefore be utilized as a flavouring modifier (e.g., 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 of 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 the 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 nonedible 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.
JUDGING
Cocktails will be judged by both a Brand Ambassador and up to three additional judges.
The Brand Ambassador will be the lead judge.
The lead judge will collaborate with “blind” judges.
The final score will be a combined rating from both the “blind” judges and lead judge.
BE BRILLIANT AND INSPIRED. DRINK RESPONSIBLY!
facebook.com/bombaysapphire
©2012 Bombay Sapphire and device are trademarks and/or registered trademarks. Imported by the Bombay Spirits Company U.S.A., Coral
Gables, FL. Bombay Sapphire Gin – 47% Alc. by Vol.; Bombay Sapphire East Gin – 42% Alc. by Vol.
COCKTAIL EVALUATION
The following scoring will be used for all
events:
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 tiebreaker.
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:
EXCELLENT: 4 Points
VERY GOOD: 3 Points
GOOD: 2 Points
FAIR: 1 Point