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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 info@flairmania.com 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/booking-

entrance?language=en&sitaCode=RIXZL&arrival=14/01/2015&departure=16/01/2015&paccode=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:

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

info@flairmania.com

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