Olybet Flair Mania 2015 Competition Rules & Info Introduction

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Olybet Flair Mania 2015
Competition Rules & Info
Introduction
The “Olybet Flair Mania 2015” competition will be held on January 15th 2015 at
“Olympic Voodoo Casino“ at Radisson Blu Hotel Latvija, 55 Elizabetes street in the
city of Riga, Latvia. “Olybet Flair Mania 2015” is a part of World Flair Association’s
Grand Slam 2015.
Olybet Flair Mania 2015 will have a qualification round and the finals. Time
limit is 4 minutes for the qualification round and 7 minutes for the finals. Each
participant will have to make 2 cocktails. One is to be done using working flair
technique and the other - using exhibition flair technique (drink recipe regulations
are provided further in the rules). General sponsor of the event is “Olybet Latvia”.
Supporters - “Monin”, Latvian Bartenders Federation, bartending.lv.
All information about this event is available online at www.flairmania.com and
www.worldflairassociation.com.
Event
will
be
broadcasted
live
on
www.bartending.lv.
All the updates will be posted on the official Facebook page
http://www.facebook.com/flairmania.riga and you can follow us on twitter
https://twitter.com/flairmaniariga
Support us and spread the word.
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1. General Rules:
1.1. All bartenders are required to attend the registration meeting at on
January 14th 2015 at 14.00 at Olympic Voodoo Casino
1.2. All competing bartenders as well as their supporters must be at least 18
years of age. Note that competition is held in a casino. Law of the
Republic of Latvia states that a person must be at least 18 years old to
enter a casino and a valid ID has to be presented. For residents of Latvia
ID is passport, identification card or drivers licence, for all foreign guests
of the casino only passport or ID card is accepted.
1.3. Participants have to fill the registration form available online at
www.flairmania.com to reserve a spot in the competition. Cocktail
recipe can be sent separately until January 12th (Please use the form
available online) Registration could be closed earlier due to reach of
maximum number of participants. The number of participants is limited
to 50 bartenders max.
1.4. After succeeding the maximum number of participants “waiting list” will
be made and in a case someone is stepping out of the competition,
bartenders from the “waiting list” will be offered to participate in order
of registration time. “Waiting list” will be valid until January 6th 24:00.
1.5. Participation fee is 70 EUR and must be paid in cash during the
registration meeting.
1.6. Before registering all competitors (except those who have already done
it before) have to register at www.worldflairassociation.com in order to
open their account in WFA and become members of the “World Flair
Association”. Becoming a member of WFA is free of charge and that is
needed to update everyone’s Grand Slam points earned at every Grand
Slam competition.
1.7. The WFA scoring system will be used which is explained in details here.
1.8. Competing bartenders will not be allowed to wear logos of any
companies conflicting with the sponsors of the event.
1.9. There will be competition T-shirts provided for each participant (please
specify the size in the registration forms). Participants must wear them
while performing on the stage.
1.10. Music must be provided at the registration meeting in CD Audio
format (not MP3) and in its own case, properly labelled with your
starting number, name and track number. It is highly recommended that
you bring more than one copy of your music with you in case it is
damaged or unreadable. Organizers and event staff are not responsible
for damaged or unreadable music.
1.11. Competition sponsors (products) include: Monin
1.12. All bartenders have to compete with their own drink creation.
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1.13. WFA gradings will be awarded. Bartenders who will qualify in top 6
will get a purple WFA grading and the top 3 bartenders – a black WFA
grading. Detailed information and description of WFA gradings can be
found here http://worldflairassociation.com/index.php/gradings/levels
1.14. All rules and guidelines are subject to change at the discretion of the
competition organisers.
1.15. Any violation of these rules may result in disqualification from the
competition.
1.16. Any acts that display low integrity, poor taste or disrespect for the
competition, sponsors or the host facility are subject to disqualification
from the competition.
1.17. All competitors must follow the competitor’s code of conduct.
2. Flair Rules
2.1. Each participant will have four minutes of show time in the qualifying
round, seven minutes of show time in the final round.
2.2. The competitors are free to use any bottles they wish, as long as they
have their labels off and stickered (except Monin syrups and purees).
The organizers will provide different stickers in order to mark different
liqueurs. All bottles are competitors’ responsibility.
2.3. In qualification and the finals bartenders have to make their own
cocktail recipe in two portions. Bartenders has to use both working and
exhibition flair for making those cocktails. The balance between working
and exhibition flair is decided by each bartender individually (like
always). It is possible to have one ingredient filled in working flair bottles,
and the rest used in exhibition flair. (For example – you have 2 bottles of
vodka for working flair, and six of liqueur for exhibition flair). It is not
necessary to make each portion of the cocktail separately, for example, if
the drink is shaken – it is allowed to use one shaker for both drinks.
2.4. Time for setting up the bar on the stage in the qualifying round is max. 5
minutes for each participant.
2.5. All bottles used in the working flair must be set in at least half full
2.6. All bottles used in the exhibition flair must be set in at least 15ml (1/2oz)
of liquid
2.7. All bottles (except Monin syrups and purees) must have their original
sponsor brand labels taken off and replaced with the competition
stickers.
2.8. No empty bottles can be included in the competition bar set up.
2.9. A metal pour spout is required on the working flair bottles. Any free
flowing pour spout can be used on all exhibition flair bottles. Pour spouts
can taped in place, as long as they are not restricting the flow of liquid.
Organizers are not providing participants with pour spouts.
2.10. All the ingredients for the cocktail (including garnishes) must be
provided by the competitors themselves.
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2.11. There will be some of the basic bartending tools provided, like ice
scoop, strainer, bar spoon, muddler, boston tin and a mixing glass and
blender, but it is recommended to bring your own bartending equipment
in order to prevent disappointment and failure.
2.12. Bartenders can set up the competition bar (portable bar station – see
the picture in the appendix 1) any way they choose, but it is highly
recommended that nothing starts on the upper bar surface to help with
visibility for both the audience and the judges.
2.13. No fire tricks of any kind will be allowed.
2.14. Live scoring system will be used and each participant scores will be
shown after the next performance on the stage, for example, number 1
will know his score after number 2, and number 2 after number 3 etc.
There will be current leader board shown during the heats so each
bartender can now his score instantly. The scores will submitted from
each judge electronically via safe network connection.
2.15. Top ten from qualifying advances to the Finals. The points from
qualification are not added up.
3. Recipe rules & guidelines
3.1. Every bartender has to compete with their own original recipe which is
going to be made on the stage.
3.2. No more than 6 ingredients shall be used, at least one of them has to be
product from “Monin” non-alcoholic range (only syrups, sauces,
concentrates and purees - see the appendix 2 for specifications),
regarding the other ingredients – you are free to use any product
available in market all over the world.
3.3. Garnishes must be simple, edible and readily available in most bars.
3.4. Recipes must be expressed in centilitres, divided in respectively whole
numbers (1cl, 2cl, 3cl, etc.) and/or half numbers (0,5cl, 1,5cl, 2,5cl, etc.),
dashes, drops or bar spoons being the smallest quantities.
3.5. It is allowed to use any method (build, stir, blend, shake, and muddle) for
cocktail preparation.
3.6. Homemade ingredients and garnishes are not allowed.
3.7. Pre-mixed ingredients are not allowed. It is necessary to make the drink
on the stage from the ingredients indicated in the recipe. Judges will
randomly check competitors and their bottles on stage if the liquid there
is the one stated by the bartender’s recipe. In the case of failure the
cocktail is not going to be tasted and bartender will be marked “0” points
in tasting section. Organizers will provide stickers in different colours in
order to mark different ingredients.
3.8. All the ingredients and garnishes, except Monin products from the list
are participants’ responsibility.
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3.9. All the preparation has to be done in the practise area, and there is no
time limit for that. Juice press and blender will be provided for preparing
ingredients and garnishes.
3.10. The organizers will supply two types of glassware – collins type 375 ml
and martini type 150 ml glasses (the pictures of them can be found in
appendix 3). However participants are encouraged to be as creative as
possible and are allowed to use their own glassware for their cocktails.
3.11. The max score for the cocktail is 50 points
3.12. There are going to be three international, professional tasting judges
invited to give their marks for the drink creations on stage. These people
will be chosen for their professionalism and experience in mixology
events all over the globe. The tasting panel will be open (judges will see
the bartenders performing) and different for the qualification round and
for the finals.
3.13. For the alcoholic ingredients the bartenders are allowed to use any
glass bottle available in the world and as many different glass bottles as
needed (it doesn’t have to be original bottle of the drink one is using, for
example, it is allowed to put gin in a rum bottle and so on). Since there
are no sponsors from alco-beverages side, all the labels have to be taken
off of the bottles and replaced with competition stickers (will be
provided for each competitor)
3.14. Juices have to be stored in store&pours, squeezers or any other
container that is used for everyday work behind the bar without having
any branded labels on it (1 L paper packs or similar packaging shouldn’t
be used).
3.15. All the other ingredients have to have their labels off. Or covered if it
is impossible.
3.16. The organizers will provide “Monin” products from the range
indicated in the apex. In order to prevent failure and disappointment
bartenders are asked to state in the registration forms the Monin
product which is going to be used in the recipe. Monin syrups and
concentrates will have metal pour spout in it and will be ¾ to ½ full and
will be given to each bartender personally in the backstage area 2-3
participants prior before going on the stage.
3.17. Organizers will provide both crushed and cubed ice.
3.18. Drinks recipes must be sent to [email protected] until January 12th
3.19. Tasting will occur in both - qualification and the finals.
4. “Big Ass Move” competition rules
4.1. Bartenders who will qualify in 11. – 15. place will have a chance to
participate in the “Big Ass Move” (BAM) competition with a prize of 100
Eur.
4.2. Each bartender will get three attempts to land his/her biggest move.
4.3. The move has to be the same in all of the attempts.
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4.4. If the move is landed it will be judged and there are no more attempts
for the participant.
4.5. Judges will give a score from 1 – 10. Whoever gets the highest score
wins.
4.6. If the move is not landed in none of the three attempts participant is out
of the competition.
4.7. Before the BAM competition bartenders will be asked to state how many
objects his/her move will consist of and after that draw their starting
number for BAM competition.
5. “Bartending.lv Viewers Choice” award
5.1. The competition is going to be broadcasted live all over the world via
www.bartending.lv . Each viewer has a chance to cast their vote to their
favourite bartender. The voting is going to take place throughout the
qualification round and also in the finals. The winner will be announced
in the awards ceremony.
6. “Best cocktail” award
6.1. The cocktail that will get the most points from the tasting jury will be
awarded a 100 Eur prize. Only the scores from the elimination round will
be taken into consideration.
7. “Monin Special” award
7.1. “Monin” representatives will be looking for the best trick with “Monin”.
You will not loose any score by just simply pouring the chosen Monin
product, but if you do something extra with “Monin” what will catch the
eyes of “Monin” people, you have a chance on winning a special prize
from them.
8. Running order draw.
8.1. Due to the 5th anniversary and new sponsor of “Flairmania” a special No
limit Texas Holdem freezout poker tournament will be held. First one
out will be the first one on the stage in qualification. Next one out will be
2nd, then 3rd and so on. The winner of the tournament will be the last one
on the stage in qualification round on 15.01.
8.2. Valuable prizes will be given to the top players.
8.3. There will be live text stream and in Flairmania’s facebook page the
running order will be updated instantly.
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9. Schedule:
Wednesday, January 14, 2015
 12.30 - 13.00 – meeting and registration in Voodoo Casino. Competition
briefing + instruction of play
 14.00 – poker tournament starts
 19.00 – tournament finishes
 20.00 – 5 years celebration dinner in “Kalku Varti”
 00.00 – finish and sleep
Thursday, January 15, 2015:
 9.00 Practice area doors open
 10.00 Start of the competition/qualification
 20.00 Finals
 24.00 Awards ceremony
 00.15 ...I don’t know
 Afterparty
10. Hotel & Venue
10.1. Official hotel of “Olybet Flair Mania 2015” is “Radisson Blu Hotel
Latvija” and it is located in the same building as “Olympic Voodoo
Casino”. The special offer

Single room 79 EUR/night (one person allowed, breakfast
included)

Double-bed/twin room – 79 EUR/night (two persons,
breakfast included)

Double + extra bed – needs to be checked with hotel
management.
10.2. The hotel booking has to be done by competitor himself and
organizers are taking no responsibility for any errors regarding this issue.
10.3. The link for the booking is http://www.radissonblu.com/bookingentrance?language=en&sitaCode=RIXZL&arrival=14/01/2015&departure=16/01/2015&pa
ccode=FLAIR

Rate code M-FLAIR

Promo code FLAIR
10.4. In case of sharing the room only one of the guests needs to make
the booking.
10.5. Reservation must be done until 31.12.2014.
10.6. Hotel is located at 55 Elizabetes street, Riga, Latvia. Map http://goo.gl/pklaC
10.7. The competition will take place in Olympic Voodoo Casino. You can
visit a virtual tour of the casino here http://www.voodootour.lv.
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11. Prize Money:
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The prize money is 6100 EUR
Top 6 finalists will receive cash prize and top three will also get a trophy.
1st place 2500€ + trophy
2nd place 1200€ + trophy
3rd place 800€ + trophy
4th place 500€
5th place 400€
6th place 300€
“Big Ass Move” prize 100€
“Bartending.lv viewers choice” prize 100€
“Best cocktail” award 100€
“OlyBet Supergirl” 100€
Special “Olybet Poker face” awards
See You all in Riga.
Contact for additional info:
Ivars Rutkovskis
Ph. +371 26872934
[email protected]
www.flairmania.com
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Appendix 1
Pictures of the bar station
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Appendix 2
MONIN Products
SYRUPS (0,7 L glass bottle)
Almond
Amaretto
Apple
Apple Pie
Basil
Blackberry
Blackcurrant
Black Forest
Blood Orange
Blue Curaçao
Blueberry
Bubble Gum
Butterscotch
Caramel
Cardamom
Caribbean (Rum flavour)
Cherry
Cherry Plum
Chestnut
Chocolate
Chocolate Cookie
Cinnamon
Cucumber
Coconut
Coffee
Cotton Candy
Cranberry
Crème Brûlée
Elder Flower
Fig
French Vanilla
Gin flavour
Ginger
Gingerbread
Glasco Lemon
Grapefruit
Green Apple
Green Banana
Green Mint
Grenadine
Guava
Gum
Hazelnut
Hibiscus
Honey
Hot Spicy
Irish
Jasmine
Kiwi
Lavender
Lemon Pie
Lime
Liquorice
Lychee
Macadamia Nut
Macaroon
Maple Spice
Matcha Green Tea
Melon
Mojito Mint
Passion Fruit
Peach
Pear
Pink Grapefruit
Pineapple
Pistachio
Pomegranate
Pure Cane Sugar
Raspberry
Roasted Hazelnut
Rose
Sangria
Spicy
Spicy Mango
Strawberry
Sweet Woodruff
Tequila Flavour
Tiramisu
Toffee Nut
Vanilla
Violet
Watermelon
White Chocolate
Yellow Banana
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FRUIT SMOOTHIE & COCKTAIL MIX (1 L plastic bottle)
Banana
Coconut
Kiwi
Mango
Passion fruit
Peach
Raspberry
Red Berries
Strawberry
CONCENTRATES (0,7 L glass bottle)
Bitter
Chai Tea
Lemon Tea
Lime Juice Bar Mixer
Lime juice
Mango Tea
Peach Tea
Rantcho Lemon
Raspberry Tea
Sweet&Sour
GOURMET SAUCE (0,5 L plastic bottle)
Caramel Sauce
Chocolate Sauce
White Chocolate Sauce
Chocolate Hazelnut
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Appendix 3
Glassware supplied by organizers (remember that you can use your
own glassware).
 Collins - Boston 375 ml
 Cocktail glass - Embassy 150 ml