SHAKE RIO OPEN FLAIR
Once more we are organizing a flair event and we have to say that our goal is to always look for the growing of the Flair here in Brazil, to give more value to this art and have the deserved recognition in the job market. This competition is going to happen in two categories: Professional and Semi-professional.
THE EVENT
Date: Monday, December 12, 2011
Place: Leviano Bar (49 Mem de Sá Av. Downtown. Lapa)
Time of presentation: 1PM (Semipro) 3PM (Pro)
Beginning of the Semi-professional championship: 3PM (Written test, pour test, free pour)
Categories: Semi-pro and Pro
ITINERARY
The Semi-pro competitors must be at 1PM and the Pro at 3PM at the Leviano Bar to the last meeting about the competition. This meeting is the last opportunity to understand all the rules. After the meeting the semi-professionals will do the written test where the order of the presentations will be taken and then the competitors are free to have the snack given by the organization. With the professional competitors the order of the presentations will be made by the organization valouing the show and respecting the experience of the flairbartenders. The warming area will be free to the competitors right after the meeting respecting the order of the presentations. Won´t be allowed flair out of the restricted area and the use of glass bottles (semi-pro) to the warming.
CRONOGRAM OF THE SEMI-PRO COMPETITION
1.WRITTEN TEST
2.POUR TEST
3.FREE POURING
4.FLAIR ROUND
1° WRITTEN TEST
A Test with 15 questions based in current cocktails
2° POUR TEST
The Bartender has to present 7 different measures in OZ to the judgment. The correct measures, take points
1/2 oz ¾ oz 1 ¾ oz 2 oz 1 ½oz 1 ¼ oz 1oz
The measures will be made simultaneously beginning form “out” to “in”, ending with both hands in the center making a 2 oz dosage.
Each right measure is 10 points worth, the proximate measures are 5 points worth according to the judges criterion (Maximum difference: 2 ml for more or less)
3° FREE POURING
The bartender has to make the 5 cocktails designed by the organization, but, dosing only the alcoholic base in a perfect measure and in less time possible.
The free pouring it´s about serve only the alcoholic base of the selected drink by the organization.
Cocktails:
Melon Ball: 1 oz vodka / 2 oz melon liquer
Mojito: 1 ½ oz de Rum
Long Island Iced Tea: ½ oz vodka / ½ oz tequila / ½ oz gin
½ oz rum / ½ oz curaçau triple sec
Apple Martini: 1 ½ oz vodka / 1 oz sour Apple
Mai Tai: 1 oz Rum ouro / 1 oz Rum Branco / ½ oz de Rum Black
It´s important to stress that to the competitors that the bottles that will be used are from the original products (Rum, Vodka, Triple sec, etc.) In case the competitor make a wrong dosage, loses points. The score will be like the pour test: Each right measure is 10 points worth and the proximate measures, 5, according to the judges criterion (maximum difference 2 ml for more or less). Adding a wrong ingredient the bartender loses 20 points.
4°FLAIR ROUND
The beginning of the presentations will be at 7PM to the Semi-pro and 9PM to the Pro. The time for each competitor will be 5 minutes for the Semi-pro and 7 minutes to the Pro.
To the Semi-pro the order will be determined by the score in the written test to be fair with everybody, and these modalities (POUR TEST, FREE POURING AND TEST) will be accounted in the last grade of the competitor. The competitor is in charge to take his own material (exhibition bottles, shakers, etc.) The CD must have only 2 tracks, one in MP3 e it must be previously tested to avoid problems. MP3, PENDRIVES OR IPODS WILL BE ALLOWED. The organization in charge of the ingredients and original products. The bottle with Sour Apple Liquor can be taken by the competitor to valorize his working flair routine and must have 4 bands tops. To the mix, we will have Finest Call given by the organization.
All the competitors must open a Budweiser beer and serve it before begin his presentation. The timer will be on after this service
CATEGORIES
SEMI-PROFESSIONAL
Drink prepare with working flair
Apple Martini
1 OZ OF VODKA
1 OZ OF SOUR APPLE
1 OZ OF FINEST CALL SOUR APPLE MARTINI
How to prepare: Mixed in the shaker and served in Martini glass cold. If you strain it with mini tin it´s obligatory to use the sieve to help it. Otherwise you must srain it with the strainer.
Martini cup
Garnish: cherry
Drink prepare with exhibition flair:
Ice Tea Energetic
1 ½ OZ vodka
1 OZ curaçau triple sec
1 OZ Finest Call Sweet and Sour
Complete it with energetic
Made in the Collins glass
Garnish: Lemon squeeze
The exhibition bottles can be taken by the competitor and must have 4 bands tops. It´s obligatory to use the Finest Call bottle.
Will be awarded the best sequence using Finest Call
The bartender will have 5 minutes to end his presentation. It´s free the number of elements used in it. If it´s exceeded the time limit, the bartender will be punished by 10 points for each 10 seconds, being eliminated if exceeding 30 seconds of the time established.
PROFESSIONAL CATEGORY
The bartenders will have 7 minutes to prepare 3 drinks (Apple Martini and Energy Ice Tea and Shakemeister).
Drink prepare with working flair
Apple Martini
1 OZ OF VODKA
1 OZ OF SOUR APPLE
1 OZ OF FINEST CALL SOUR APPLE MARTINI
How to prepare: Mixed in the shaker and served in Martini glass cold. If you strain it with mini tin it´s obligatory to use the sieve to help it. Otherwise you must srain it with the strainer.
Martini cup
Garnish: cherry
Drink prepare with exhibition flair
Ice Tea Energetic
1 ½ OZ Vodka
1 OZ curaçau triple sec
1 OZ Finest Call Sweet and Sour
Complete it with energetic
Made in the Collins glass
Garnish: Lemon squeeze
The exhibition bottles can be taken by the competitor and must have 4 bands tops. It´s obligatory to use the Finest Call bottle.
Drink prepare with free style (working flair or exhibition flair)
Shakemeister
1 ½ OZ Jägermeister
1 oz of Finest Call Cosmopolitan Mix
Complete with energetic
Rocks glass
Garnish: Orange and cherry twist
Mixed in the shaker and served in rocks glass with new ice and completed with energetic
P.S: Will be counted penalties like: Falls, spills, breakings and wrong preparation os the drink.
Exceeding the time the bartender will be penalized of 10 points in each 10 seconds,being eliminated if exceeding 30 seconds of the time established.
The organization will provide the vodka bottles to working flair, and jagermeister bottles for free drinks with plastic pourers and utensils (ice scoop, strainer, speed opener) and the Finest Call bottles.
The competitors must only arrange their shakers and free bottles for working and exhibition.
The barbacks boss will be responsible for keeping the bar in perfect conditions.
The competitor must talk to the boss in case of some problem.
There will be 2 barbacks to take the bottles and shakers that fall or are thrown for them.
-The Bottles thrown intentionally to the barbacks won´t be able to be used again.
-Won´t be allowed: magic, disguises or fire.
-The competitor that makes any movement that is against his and/or other people safety is about to be disqualified.
-Won´t be allowed obscene signs. The competitor can be disqualified.
5 – ABOUT THE JUDGMENT
The proofs will be judged by professionals in the area especially because, this way, the grades can´t be contested.
The evaluation will be composed by 3 technical judges.
For the penalties area there will be 2 judges.
Two taste judges will be responsible for the grades of the made cocktails.
CREDITS:
1)DIFFICULTY = 100 POINTS
2)STYLE = 50 POINTS
3)CREATIVITY = 100 POINTS
4)VARIETY = 50 POINTS
5)COCKTAIL = 50 POINTS
6)FREE POURING – Grade of the free pouring round (Semi-pro)
7)POUR TEST – Grade of the pour test round (Semi-pro)
8)TEST GRADE – (Semi-pro)
PENALTIES:
1 – FALLS = 2 points less. It´s considered fall when the bottle touches the floor or the bar. The falls will be counted for objects that fall.
2 – GLASS OR BOTTLE BREAKINGS = 10 Points less
3 – SPILLS = 2 points less – Will be counted the obvious and the significant spills.
4 – COCKTAIL POUR – Under or over pour of the cocktails = 5 Points less for cocktail.
5 – INGREDIENTS MISSING OR WRONG RECIPE = 20 Points less.
6 – FORGOTTEN DRINK = 50 Points less.
-Will be valorized the using of utensils as glasses, ice scoops, strainer and other utensils in the presentations.
- It´s forbidden the using of drink brands that are not from the sponsors.
- It´s free the use of t-shirts of the bartenders teams, bars and schools that don´t have drink labels.
- It´s extremely forbidden to compete wearing tank tops and/or shorts.
6 – AWARDS
PROFESSIONAL
1°PLACE
3.000,00 REAIS + trophy + drinks kit
2°PLACE
2.000,00 REAIS + trophy + drinks kit
3°PLACE
1.000,00 REAIS + trophy + drinks kit
4°PLACE
Trophy + drinks kit
5°PLACE
Trophy + drinks kit
SEMI-PROFESSIONAL
1.000,00 REAIS + trophy + drinks kit
2°PLACE
Trophy + drinks kit
3°PLACE
Trophy + drinks kit
4°PLACE
Trophy + drinks kit
5°PLACE
Trophy + drinks kit
All the competitors will have a certificate for the participation.
More information in: shake-rj@hotmail.com
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