IBA DRINKS by marco davide

IBA Sixty Years On

66 LIQUID HIGHLIGHTS

INTERNATIONAL BARTENDERS ASSOCIATION 1951-2011

IBA WORLD RANKINGS 1955-2010

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

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

International Bartenders Association 2011 ©

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-CĂŠcile 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:

International Bartenders Association 2011 ÂŠ

The Westin Europa & Regina, Venice (Italy)

Foundation THE FOUNDATION OF THE INTERNATIONAL BARTENDERS ASSOCIATION (I.B.A.)

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”.

International Bartenders Association 2011 ©

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) Elected in October 1957 5th President: Mr. Angelo Zola, AIBES (Italy) Taking over the Presidency from February 1959 till November 1960 from Mr. Pietro Grandi Elected in November 1963 Re-elected in November 1966 Re-elected in November 1969 Re-elected in November 1972 Re-elected in November 1975

International Bartenders Association 2011 ÂŠ

6th President: Mr. Kurt Sorensen, DBL (Denmark) Elected in November 1960

7th President: Mr. Stefano Preti, AIBES (Italy) Taking over the Presidency from Mr. Angelo Zola in November 1977 The term of office for newlyelected President is four years

8th President: Mr. Michel Bigot, ABF (France) Elected in October 1981 Re-elected in October 1984

9th President: Mr. Umberto Caselli, AIBES (Italy) Elected in November 1987 Re-elected in October 1990 Elected in October 1999 Re-elected in October 2002

10th President: Mr. Jan van Hagen, NBC (Netherlands) Elected in November 1993 Re-elected in October 1996

11th President: Mr. Derrick Lee, ABSS (Singapore) Elected in October 2005 Re-elected in October 2008

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

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IBA board Email caselli.umberto@libero.it

Vice President - Europe Mr. Ron Busman Buurt II nummer 20 1156 BC Marken, Netherlands Phone +31 299 601318 Email europe@iba-world.com Skype iba-vicepresident

President Derrick Lee 58 Lowland road Singapore 547453 Phone + 65 90121309 Fax + 65 62340032 Email president@iba-world.com 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 northamerica@iba-world.com

Secretary Albert Ong c/o ITE College West 1 Choa Chu Kang Grove Singapore 688236 Phone + 65 97430804 Fax + 65 62340032 Email secretary@iba-world.com

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 southamerica@iba-world.com

Treasurer Peter L. Jansen Boelenspark 23 1131 PZ Volendam, Netherlands Phone + 31 654941956 Fax + 31 299743177 Email pljansen@quicknet.nl

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 fareast@iba-world.com Skype twbartenders

Honorary Member Jürgen E. Falcke Kottwitzstrasse 11 20253 Hamburg, Germany Phone + 49 404209755 Fax + 40 404209755 Email treasurer@iba-wold.com 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 southhemisphere@iba-world.com Skype beaukid

Honorary President Umberto Caselli

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 presidentbarkeeperunion@aon.at

EBA - Estonia (Estonian Bartenders Association) PRESIDENT Mr. Tarmo Kiudorv ADDRESS Masina 11 CITY 10144 Tallinn E-MAIL tarmo@barman.ee

UBB - Belgium (Union of Belgium Barmen) PRESIDENT Mr. Serge E. Guillou ADDRESS Leuvensesteenweg 45 CITY B-3080 Tervuren E-MAIL serge.guillou@bar-ubb.be

FBSK - Finland (Finlands Bartenders och Supporters Klubb) PRESIDENT Mr. Juha Heusala ADDRESS Hämeentie 155 C, 6. krs. CITY 00560 Helsinki, Finland E-MAIL president@fbsk.info SKYPE fbskwebmaster

BAB - Bulgaria (Bulgarian Association of Bartenders) PRESIDENT Mr. Pencho Penchev ADDRESS 25, Dragoman Str. 9000 CITY Varna E-MAIL office@bab.bg

ABF - France (L’Association des barmen de France) PRESIDENT Mr. Guy Musart ADDRESS 4 Rue Villebois Mareuil CITY 75017 Paris E-MAIL contact@barmendefrance.com

HUB - Croatia PRESIDENT Mr. Frano Stjepovic ADDRESS I. Vojnovića 32 CITY 20 000 Dubrovnik E-MAIL frano.stjepovic@du.t-com.hr

D.B.U. e.V. - Germany (Deutsche Barkeeper Union) PRESIDENT Mr. Bernhard Stoehr ADDRESS Kottwitzstraße 11 CITY 20253 Hamburg E-MAIL info@dbuev.de

CYBA - Cyprus (Cypriot Barmen Association) PRESIDENT Mr. Costas Pishias ADDRESS P.O. Box 33116, 5311 CITY Paralimni E-MAIL cy.b.a@cytanet.com.cy

UKBG - Great Britain (United Kingdom Bartenders’ Guild) PRESIDENT Mr. Daniel Crebesse ADDRESS Rosebank, Blackness CITY EH49 7NL, Linlithgow, Scotland E-MAIL ukbgjim@aol.com

CBA - Czech Republic (Czech Bartenders Association) PRESIDENT Mr. Aleš Svojanovský ADDRESS Simackova 147 CITY 628 00 Brno Czech Republic E-MAIL svojanovsky@tiscali.cz

HBA - Greece (Hellenic Barmen Association) PRESIDENT Mr. Konstantinos Stefanakidis ADDRESS P.O. Box 4117, Athens CITY GR- 10210 Athens E-MAIL president@hba-net.gr SKYPE konstantinostefanakidis

DBL - Denmark (Dansk Bartender Laug) PRESIDENT Ms. Maria Magdalena Watzl ADDRESS P.O. Box 230 DK 1502 CITY Copenhagen E-MAIL mikachica@hotmail.com

SBH - Hungary (Section of Barmen in Hungary) PRESIDENT Mr. Attila Kotai ADDRESS Batthyany Str. 29/ I/1. CITY H 1015 Budapest E-MAIL kotai.attila@chello.hu SKYPE kotai.attila

International Bartenders Association 2011 ©

BCI - Iceland (Bartenders Club Island) PRESIDENT Ms. J贸n铆na Unnur Gunnarsd贸ttir ADDRESS Post Box 8556 CITY 128 Reykjavik E-MAIL ninagunn@gmail.com

MBA - Malta (Maltese Bartenders Guild) PRESIDENT Mr. Joseph Farrugia ADDRESS P.O. Box 368 CITY Valletta CMR 01 E-MAIL mbg@go.com.mt

BAI - Ireland (Bartenders Association Ireland) PRESIDENT Mr. Declan Byrne ADDRESS 104 Calderwoord Rood, Griffith Avenue CITY Dublin 9 E-MAIL baipresident@gmail.com

BARSA - Moldavia PRESIDENT Mr. Igor Nitkin ADDRESS 32/2 Zelinschii Street Ap. 89 CITY Chisinau E-MAIL igornitkin@bk.ru

IGBS - Israel PRESIDENT Mr. Yoav Sukari ADDRESS 22 Eilat street CITY Tel-Aviv 66846 E-MAIL igbs@zmanamiti.co.il SKYPE yoav1705

UBCG - Montenegro PRESIDENT Mr. Rajko Mijac ADDRESS Ville Oliva Hotel, 85300 CITY Petrovac NA Moru E-MAIL bartenders _mne@yahoo.com

AIBES - Italy (Associazione Italiana Barmen e Sostenitori) PRESIDENT: Mr. Andrea Giacinto Pieri ADDRESS Via Baldissera 2 CITY 20129 Milano E-MAIL aibes@aibes.it

ABM - Monaco (Association Barmen Monaco) PRESIDENT Mr. Giovanni Speziale ADDRESS 30 QUAI JEAN-CHARLES REY 98000 Monaco Principaute de Monaco CITY Monte Carlo E-MAIL giovanni.speziale@akeonet.com

ALB - Luxembourg (Association Luxembourgeoise des Barmen) PRESIDENT Mr. Bertrand Barboux ADDRESS 23 rue Saint Ulric CITY L- 2651 Luxembourg E-MAIL luxbartenders@yahoo.fr

NBC - Netherlands (Nederlandse Bartenders Club) PRESIDENT Mr. Nico Kager ADDRESS Damloperwerf 43 CITY 2317 DT Leiden E-MAIL nkager@planet.nl

ABM - Macedonia (Association of Bartenders of Macedonia) PRESIDENT Mr. Darko Angeleski ADDRESS St. Dragisha Mishovic 5/1-6 Karpos 3 CITY Skopje E-MAIL zpbkoktel@yahoo.com

NBF - Norway (Norsk Bartender Forening) PRESIDENT Mr. Rune Kaarbo ADDRESS Tollbodgt. 5 Pb 77. CITY 4662 Kristiansand E-MAIL rune@bakgardenbar.no

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PBA - Poland (Polish Bartenders Association) PRESIDENT Mr. Ryszard Berent ADDRESS Wielkokacka 5 CITY 81-611 Gdynia E-MAIL office@spb-pba.org.pl SKYPE ryszard.berent

DBS - Slovenia (Drustvo barmanov Slovenije) PRESIDENT Mr. Aleš Ogrin ADDRESS Vosnjakova 1, Hotel Lev CITY 1000 Ljubljana E-MAIL ales.ogrin@siol.net SKYPE ogrina88

ABP - Portugal (Associacao Barmen De Portugal) PRESIDENT Mr. José Vaz Oliveira ADDRESS Avenida Engenheiro Adelino Amaro da Costa, Edifício Central Office, 2º Piso, Escritório 11 CITY 2750-277 Cascais E-MAIL vazoliveira@iol.pt SKYPE abp-algarve

ABE - Spain (Asociacions de Barmans de Espanoles) PRESIDENT Mr. Pepe Dioni ADDRESS San Roque 86, 2 D; CITY 20.009 San Sebastián E-MAIL pepedioni@telefonica.net

ABPR - Romania (Asociatia Barmanilor Profesionisti Din Romania) PRESIDENT Mr. Bogdan Gheorghiu ADDRESS 9-11 Stelari Str. Floor 3 CITY Bucharest, District 3, 030068 E-MAIL office@barmani.ro

SBG - Sweden (Sveriges Bartenders Gille) PRESIDENT Mr. Martin Bergqvist ADDRESS Gavlegatan 25 CITY 113 30 Stockholm Sweden E-MAIL president@sbg.nu

ARBA - Republic of Armenia (Armenian Bartenders Association) PRESIDENT Mr. Tigran Avetisyan ADDRESS 22 Moldovakan Str., Apt. 36 CITY Yerevan E-MAIL tigranavetisyan@arba.am

SBU - Switzerland (Swiss Barkeeper Union) PRESIDENT Mrs. Kathrin Leisi ADDRESS Route du lac 264, CITY CH-1787 Môtier E-MAIL kathrin.leisi@bluewin.ch

BAR - Russia (Bartenders Association Russia) PRESIDENT Mr. Sergei Tsyro ADDRESS 127055 Lesnaya St. CITY 55 Moscow E-MAIL b.a.r@inbox.ru SKYPE Bar

TBD - Turkey (Turkey Bartender’s Association) PRESIDENT Mr. Ilhan Oner ADDRESS Cihannuma Mahalessi Ressam Hamdi Bey Sok. No: 5 CITY 80690 Istanbul E-MAIL barmen@barmen.org.tr

BAS - Serbia (Barmen Association Serbia) PRESIDENT Mr. Djordje Matic ADDRESS Kralja Petra 59 CITY Belgrade E-MAIL djordje.matic@framemedia.biz

AUBA - Ukraine (All-Ukranian Bartender Association) PRESIDENT Mr. Kodatskyy Sergiy ADDRESS Kiev 128, mailbox 45 CITY Kiev E-MAIL auba@ukr.net

SKBA - Slovak Republic (Slovak Republic Bartenders Association) PRESIDENT Mr. Jozef Roth ADDRESS L. Fullu 26 CITY 841 05 Bratislava E-MAIL skba@stonline.sk

International Bartenders Association 2011 ©

IBA, North American Countries

ACC - Cuba (Asociacion de Cantineros de Cuba) PRESIDENT Mr. Pedro Medina Borges ADDRESS Calle A #309, e/13 y15, Vedado CITY Cwdad Habana, Cuba E-MAIL acc@havanaclub.cu

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 E-MAIL tbs@tropibarshop.com

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 adrianjuarezzz@hotmail.com

USBG - United States of America (United States Bartenders’ Guild) PRESIDENT Mr. David Nepove ADDRESS P.O. Box 80687 CITY Las Vegas NV 89180 E-MAIL davidnepove@gmail.com

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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 E-MAIL info@ambadeargentina.com.ar SKYPE barargentina

APB - Peru (Asociacion Peruana de Barmen) PRESIDENT Mr. Guillermo Osorio Romero ADDRESS Calle Santa Luisa 265, San Isidro CITY Lima E-MAIL gosorioapb@hotmail.com

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 E-MAIL assbb@terra.com.br

AUDEB - Uruguay (Asociación Uruguaya de Barmen) PRESIDENT Mr. Ruben Basedas ADDRESS Pablo de María 1587 CITY Montevideo E-MAIL audeb@adinet.com.uy

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 E-MAIL johnsuccess@hotmail.com

AVB - Venezuela (Association de Bartenders de Venezuelana) PRESIDENT Mr. Nepomuceno Ramirez Gonzalez ADDRESS Calle 4 carerra 1 numero, 1-20 Urbanizacion Nueva Segovia CITY Barquisimeto EDO LARA E-MAIL nepobar@hotmail.com

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IBA, Far East Countries

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 CITY Beijing E-MAIL ibachina@sina.com

PBL - Philippines (Philippines Bartenders League) PRESIDENT Mr. Mutley Matilla ADDRESS Rm 3, 2nd Floor Remedios cor P.H. Lim sts. CITY Malate, Manila E-MAIL philbars@yahoo.com

HKBA - Hong Kong-China (Hong Kong Bartenders Association) PRESIDENT Mr. Neil Wong ADDRESS P.O. Box 91414, TST Post Office CITY Kowloon E-MAIL neilwongsc@gmail.com

ABSS - Singapore (Association of Bartenders & Sommeliers Singapore) PRESIDENT Mr. Michael Cheng ADDRESS c/o SHATEC, 21 Bukit Batok, Street 22 CITY Singapore 659589 E-MAIL mic055@singnet.com.sg SKYPE iba-abs

NBA - Japan (Nippon Bartenders Association) PRESIDENT Mr. Shojiro Sato ADDRESS Masuya Bldg. 9 F, 2-3-6 Yuraku-Cho-Chiyoda-Ku CITY Tokyo 100-0006 E-MAIL nba@bartender.or.jp

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 E-MAIL service@twbartenders.com.tw SKYPE tvbartenders

KBG - Korea (Korea Bartender Guild) (2nd Year) PRESIDENT Mr. Max Kim ADDRESS 903 Lotte Goldrose 889-53 Daechi-dong, Gangnam-gu CITY Seoul 135-280 E-MAIL maxandmixx@hotmail.com

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 E-MAIL votansi2000@yahoo.com

International Bartenders Association 2011 ÂŠ

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 E-MAIL andrew@lbdm.com.au

SABA - South Africa (South African Bartenders Association) PRESIDENT Mr. Etienne Schlechter ADDRESS 130 Waterkant Street, Green Point CITY Cape Town E-MAIL etienne@bartendersworkshop.co.za

NZBG - New Zealand (New Zealand Bartenders Guild) PRESIDENT Mr. Larry Naylor ADDRESS P.O. Box 14 Cromwell CITY Central Otago E-MAIL nzbg@mail.com

International Bartenders Association 2011 ÂŠ

Year Guilds admitted to IBA YEAR

LOCATION REMARK:

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

Becoming NBA in 1987

Independent guild Becoming USBG, USA in 1970 Becoming USBA, USA in 1984 Becoming USBG, USA in 1991

International Bartenders Association 2011 ©

YEAR

LOCATION REMARK:

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

International Bartenders Association 2011 ©

YEAR

LOCATION REMARK:

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 Porto Carras, Greece Porto Carras, Greece 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.

International Bartenders Association 2011 ©

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).

International Bartenders Association 2011 ©

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

International Bartenders Association 2011 ©

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 Glass: Cocktail Garnish: Cocktail cherry

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 International Bartenders Association 2011 ©

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

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

Method: Mixing glass Glass: Cocktail Garnish: Cocktail cherry & lemon (squeeze)

Method: Shaker Glass: Cocktail

International Bartenders Association 2011 ©

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 Method: Mixing glass 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 Method: Mixing glass Glass: Cocktail Garnish: Cocktail cherry

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 1976 St. Vincent (Italy) 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 Method: Mixing glass Glass: Cocktail Garnish: Cocktail cherry & lemon (peel)

International Bartenders Association 2011 ©

ELISA 1976 St. Vincent (Italy) 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 Method: Mixing glass 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

Category: Pre Dinner Cocktail Method: Shaker Glass: Cocktail Garnish: Cocktail cherry (green & red)

RAMCOOLER 1976 St. Vincent (Italy) 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

International Bartenders Association 2011 ©

SUNNY DREAM 1979 Opatija (Yugoslavia) Mark Douglas Wood - Canada 3/14 Henkes Apricot Brandy 1/14 Cointreau 8/14 Silverwood’s Soft Ice cream 2/14 Orange juice, fresh Category: After Dinner Cocktail Method: Bar blender Glass: Cocktail Garnish: Orange (five slices in a pin-wheel design, floating in centre of drink)

ALELUIA 1979 Opatija (Yugoslavia) 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 Dry Vermouth 3/10 Martini Rosé Vermouth

Method: Shaker Glass: Cocktail Garnish: Stuffed olive

Category: Pre Dinner Cocktail

MOONLIGHT

BLUE MOON

1982 Albufeira (Portugal) Daniel Pion - France

1982 Albufeira (Portugal) 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

Category: After Dinner Cocktail Method: Build, Mixing glass & Shaker Glass: Cocktail Garnish: Mandarin (twist) & orange (peel)

Category: Longdrink Method: Shaker Glass: Tumbler Garnish: Cocktail cherry (green) & pineapple (wedge)

International Bartenders Association 2011 ©

RHEINGOLD 1984 Hamburg (Germany)

5/10 Gordon’s Gin 3/10 Cointreau 1/10 Campari 1/10 Martini Dry Vermouth

Rocco Di Franco - Italy

Category: Pre Dinner Cocktail Method: Mixing glass 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

Category: After Dinner Cocktail Method: Mixing glass 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

Olé International Bartenders Association 2011 ©

3 cl El Toro Tequila 3 cl Suntory Banana Liqueur 1 cl Bols Blue Curaçao (float) Category: Pre Dinner Cocktail Method: Mixing glass 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

Category: After Dinner Cocktail 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 Category: Pre Dinner Cocktail Method: Shaker Glass: Cocktail Garnish: Cocktail cherry

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 Category: After Dinner Cocktail Method: Shaker Glass: Cocktail glass Garnish: Cocktail cherry, orange (peel, heartshaped), powdered chocolate & mint

International Bartenders Association 2011 ©

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 1/6 Martini Dry Vermouth 1 kumquat (squeeze, on top)

Category: Pre Dinner Cocktail Method: Mixing glass Glass: Cocktail Garnish: Kumquat, lemon (peel) & orange (peel)

Royal Temptation 4/10 DiSaronno 3/10 Kahlúa 2/10 Midori 1/10 Fresh cream

Category: After Dinner Cocktail Method: Shaker & mixing glass Glass: Cocktail Garnish: Orange (zest), mint & chocolate flakes (brown & white, rim)

RED HOPE 1993 Vienna (Austria) Jahn Nesset Norway

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

International Bartenders Association 2011 ©

ROYAL TEMPTATION 1993 Vienna (Austria) 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 Category: Pre Dinner Cocktail 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

Category: After Dinner Cocktail 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

International Bartenders Association 2011 ©

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 Category: Pre Dinner Cocktail Method: Mixing glass Glass: Cocktail Garnish: Cape Gooseberry & Lime

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 Category: After Dinner Cocktail 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 Category: Pre Dinner Cocktail 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

International Bartenders Association 2011 ©

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

Category: After Dinner Cocktail 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) Category: Flairtending Method: Shake Garnish: Cocktail cherry & 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 3 cl Bacardi Superior Rum 1,5 cl Aperol 0,5 cl Giffard Cocogif 1 cl Grapefruit juice 1 cl Pineapple juice

Category: Flairtending Method: Shake Garnish: Cape Gooseberry & cocktail cherry

Mabuhay Bagiba International Bartenders Association 2011 ÂŠ

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 Category: Pre Dinner Cocktail Method: Mixing glass 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 Category: Flairtending 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 Category: After Dinner Cocktail 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 Bacardi Superior Rum 2 cl Bols Strawberry 1 cl Monin Peach 5 cl Orange juice, fresh 5 cl Pineapple juice, fresh (blended) Category: Flairtending Method: Shaker Garnish: Cocktail cherry & pineapple

Shaking Vegas International Bartenders Association 2011 ©

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

Category: Flairtending 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) Danilo Oribe - Uruguay

COOL SWEET HEART

BOSPHORUS

2006 Thessaloniki (Greece) Miss Kung Hui Chun Taiwan

2006 Thessaloniki (Greece) Levent Yilmaz - Germany

3 cl Bacardi Superior Rum 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 4 cl Bacardi Superior Rum 1 cl Bols Maraschino 5 cl Blueberry juice Passion fruit juice (top up)

Category: Longdrink Method: Shaker Glass: Highball Garnish: Cocktail cherry, lemon & mint

Category: Flairtending Method: Shaker Garnish: Blueberry & lemon grass

International Bartenders Association 2011 ©

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

Category: Pre Dinner Cocktail Method: Shake Glass: Cocktail Garnish: Apple (star-shaped) & blueberry (stems)

TAIWAN VICE 2007 Kaoshiung (Taiwan) Danilo Oribe - Uruguay

GOLDEN RICO 2008 San Juan (Puerto Rico)

2008 San Juan (Puerto Rico)

Category: Flairtending 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

Category: Flairtending Method: Shaker Glass: Durobor Saturne Garnish: Watermelon, thyme & nutmeg

Oscar Perez - Uruguay

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

International Bartenders Association 2011 ©

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)

Category: Open Classic Mixing Method: Shake Glass: Libbey Bravura Garnish: Cacao powder

3,5 cl Absolut Vodka 2 cl Monin Vanilla 2 cl Finest Call Mango Puree Mix 3,5 cl Caraïbos Apple juice 2 cl Lemon juice, fresh

Category: Flairtending 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) Category: Open Classic Mixing 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

4,5 cl Absolut Vodka 1,5 cl Mozart Amadé ChocOrange 1,5 cl Monin Mango 1,5 cl Monin Passion fruit 6 cl Caraïbos Orange juice

International Bartenders Association 2011 ©

Category: Flairtending Method: Shaker Glass: Durobor Energy Garnish: Cocktail cherry & orange

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 1998: 2nd & 3rd Place 1999: 2nd & 3rd Place 2000: 2nd & 3rd Place 2000: 2nd & 3rd Place (Flairtending) 2001: 3rd Place (Flairtending) 2002: 2nd Place (Flairtending) 2006: 2nd & 3rd Place 2006: 2nd & 3rd Place (Flairtending) 2008: 3rd Place 2008: 2nd & 3rd Place (Flairtending) 2009: 2nd & 3rd Place 2009: 2nd & 3rd Place (Flairtending) 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 & Ă&#x2026;ke Aronsson.

International Bartenders Association 2011 ÂŠ

RANK COUNTRY TEAM

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 1984, Pre 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 ICC 1999, 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) 2nd Position ICC 1990 – Challenge Cup (Best Team) 3rd Position ICC 1969 – Challenge Cup (Best Team, tie)

14100

2nd Uruguay AUDEB

1st Place WCC 2004, Flairtending 1st Place WCC 2005, Flairtending 1st Place WCC 2007, Flairtending 1st Place WCC 2008, Flairtending 1st Place WCC 2010, Flairtending

7500

3rd Norway NBF

1st Place ICC 1961 1st Place ICC 1973 1st Place ICC 1979, Pre Dinner Cocktail 1st Place ICC 1993, Longdrink 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 Place ICC 1993, Pre Dinner Cocktail 3rd Position ICC 1956 – Team Prize 1st Position ICC 1961 – Team Prize 1st Position ICC 1962 – Team prize 1st Position ICC 1971 – Challenge Cup (Best Team) 1st position ICC 1973 – Challenge Cup (Best Team)

6800

4th Portugal ABP

1st Place ICC 1979, Longdrink 1st Place ICC 1987, After Dinner Cocktail 1st Place ICC 1990, After Dinner Cocktail 1st Place ICC 1998, After Dinner Cocktail 2nd Place ICC 1982, Longdrink 2nd Place ICC 1984, Longdrink 3rd Place ICC 1987, Longdrink 3rd Place ICC 1993, Longdrink 3rd Place ICC 1996, Longdrink 1st Position ICC 1990, Technical Prize 1st Position ICC 1987 – Challenge Cup (Best Team) 2nd Position ICC 1973 – Challenge Cup (Best Team)

6700

International Bartenders Association 2011 ©

RANK COUNTRY TEAM

RESULTS

POINTS

5th Austria ÖBU

1st Place ICC 1997, Pre Dinner Cocktail 1st Place WCC 2008, Open Category 1st Place WCC 2010, Open Category 2nd Place ICC 1990, Pre Dinner Cocktail 2nd Place WCC 2006, Longdrink 2nd Place WCC 2007, Flairtending 3rd Place WCC 2002, Flairtending 3rd Place WCC 2004, Flairtending 3rd Position ICC 1962, Team Prize

5300

6th Japan NBA

1st Place ICC 1990, Pre Dinner Cocktail 1st Place ICC 1996, After Dinner Cocktail 1st Place ICC 1996, Longdrink 2nd Place ICC 1971 (tie) 2nd Place ICC 1976, After Dinner Cocktail 3rd Place ICC 1996, Pre Dinner Cocktail 1st Place ICC 1967 – Technical Prize 1st Position ICC 1971 – Technical Prize 1st Position ICC 1996 – Technical Prize 1st Position ICC 1996 – Challenge Cup (Best Team) 2nd Position ICC 1971 – Challenge Cup (Best Team)

5000

7th Switzerland SBU 2001 Flair Flair

1st Place ICC 1962 1st Place ICC 1984, Longdrink 2nd Place ICC 1955 2nd Place ICC 1963 2nd Place ICC 1965 2nd Place ICC 1967 2nd Place ICC 1982, Pre Dinner Cocktail 2nd Place ICC 1993, Longdrink 2nd Place WCC 2001, Flairtending 2nd Place WCC 2002, Flairtending 3rd Place ICC 1982, Longdrink 3rd Place WCC 2002, Longdrink 3rd Place WCC 2003, Flairtending 3rd Place WCC 2005, Flairtending 3rd Position ICC 1955 – Team Prize 3rd Position ICC 1963 – Team Prize 3rd Position ICC 1964 – Team Prize 3rd Position ICC 1964 – Challenge Cup (Best Team) 3rd Position ICC 1967 – Challenge Cup (Best Team)

5000

8th Great Britain UKBG

1st Place WCC 1993, After Dinner Cocktail 1st Place WCC 2009, Flairtending 2nd Place ICC 1958 2nd Place ICC 1964 2nd Place ICC 1993, Pre Dinner Cocktail 3rd Place ICC 1979, After Dinner Cocktail (tie) 3rd Place ICC 1984, After Dinner Cocktail 3rd Place ICC 1990, After Dinner Cocktail 1st Position ICC 1958 – Team Prize 1st Position ICC 1958 – Team Prize 2nd Position ICC 1959 – Team Prize

3900

International Bartenders Association 2011 ©

RANK COUNTRY TEAM

RESULTS

POINTS

9th Finland FBSK

1st Place ICC 1956 1st Place ICC 1987, Longdrink 2nd Place ICC 1984, Pre Dinner Cocktail 3rd Place ICC 1962 3rd Place ICC 1964 3rd Place ICC 1976 3rd Place WCC 2005, Fancy Cocktail 3rd Place WCC 2006, Longdrink 2nd Position ICC 1956 – Team Prize 1st Position ICC 1962 – Team Prize 1st Position ICC 1964 – Challenge Cup (Best Team) 1st Position ICC 1996 – Challenge Cup (Best Team) 1st Position WCC 2005 – Challenge Cup (Best Team)

3700

10th Germany DBU

1st Place ICC 1959 1st Place WCC 2002, Flairtending 2nd Place WCC 1996, Longdrink 3rd Place ICC 1965 3rd Place WCC 2001, After Dinner Cocktail 1st Position ICC 1995 – Challenge Cup (Best Team) 3rd Position ICC 1959 – Best Team

3400

11th

1st Place ICC 1976, Longdrink 1st Place ICC 1979, After Dinner Cocktail 2nd Place ICC 1982, After Dinner Cocktail 3rd Place ICC 1976, Pre Dinner Cocktail 3rd Place ICC 1987, After Dinner Cocktail

3400

12th Argentina AMBA

1st Place ICC 1964 1st Place ICC 1965 2nd Place ICC 1962 1st Position ICC 1965 – Challenge Cup (Best Team) 2nd Position ICC 1964 – Challenge Cup (Best Team)

3200

13th Australia ABG

1st Place ICC 1987, Pre Dinner Cocktail 1st Place WCC 2000, Flairtending 2nd Place ICC 1984, After Dinner Cocktail 3rd Place ICC 1976, After Dinner Cocktail

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 1st Place ICC 1982, After Dinner Cocktail

3000

Canada

France

BAC

ABF

International Bartenders Association 2011 ©

RANK COUNTRY TEAM

RESULTS

POINTS

16th Sweden SBG

1st Place WCC 1999, Longdrink 2nd Place ICC 1961 2nd Place ICC 1976, Pre Dinner Cocktail 2nd Place ICC 1990, After Dinner Cocktail 2nd Place WCC 2005, Fancy Cocktail 3rd Place ICC 1955 3rd Place ICC 1963 3rd Place ICC 1979, After Dinner Cocktail (tie) 1st Place WCC 2005 – Technical Prize 1st Position ICC 1955 – Best Team 1st Position ICC 1963 – Challenge Cup (Best Team) 2nd Position ICC 1961 – Team Prize 2nd Position ICC 1976 – Challenge Cup (Best Team) 3rd Position WCC 1958 – Team Prize 3rd Position ICC 1990 – Challenge Cup (Best Team)

2600

17th Netherlands NBC

1st Place WCC 2001, After Dinner Cocktail 2nd Place ICC 1959 2nd Place ICC 1976, Longdrink 2nd Place ICC 1979, Longdrink (tie) 2nd Place WCC 2004, After Dinner Cocktail 3rd Place ICC 1969 3rd Place ICC 1979, Pre Dinner Cocktail 3rd Place ICC 1984, Longdrink 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

1st Place ICC 1984, After Dinner Cocktail 2nd Place ICC 1969 2nd Place WCC 2010, Flairtending 1st Position ICC 1969 – Challenge Cup (Best Team, tie)

1900

19th Spain ABE

1st Place ICC 1967 2nd Position ICC 1967 – Challenge Cup (Best Team) 3rd Position ICC 1971 – Challenge Cup (Best Team)

1800

20th Slovenia DBS

1st Place WCC 2000, After Dinner Cocktail 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

1st Place ICC 1996, Pre Dinner Cocktail 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 1st Place WCC 2009, After Dinner Cocktail 2nd Place WCC 2003, Pre Dinner Cocktail 1st Place WCC 2006, Longdrink 3rd Place WCC 2007, Flairtending 3rd Place WCC 2010, Flairtending 1st Position WCC 2009, Technical Prize 1st Place WCC 2006, Flairtending 2nd Place ICC 1996, Pre Dinner Cocktail

1700

International Bartenders Association 2011 ©

1700 1700 1700 1700

1700

RANK COUNTRY TEAM

RESULTS

POINTS

22nd Poland PBA

1st Place WCC 2001, Flairtending 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 1st Place WCC 2003, Flairtending

1500 1500 1500 1500

24th USA USBG

2nd Place WCC 2003, Flairtending 2nd Place WCC 2004, Flairtending 2nd Place WCC 2005, Flairtending 3rd Place ICC 1967 3rd Place ICC 1984, Pre Dinner Cocktail 3rd Place ICC 1993, After Dinner Cocktail 1st Position ICC 1967 – Team Prize 1st Position ICC 1967 – Challenge Cup (Best Team)

900

25th Yugoslavia DBS

2nd Place ICC 1979, Pre Dinner Cocktail 2nd Place ICC 1987, After Dinner Cocktail 2nd Place ICC 1979, Longdrink (tie) 3rd Place ICC 1990, Pre Dinner Cocktail 1st Position ICC 1979 – Challenge Cup (Best Team)

700

26th Denmark DBL

2nd Place ICC 1979, After Dinner Cocktail 2nd Place ICC 1993, After Dinner Cocktail 3rd Place ICC 1990, Longdrink 3rd Place ICC 1996, After Dinner Cocktail

600

27th Luxembourg ALB

2nd Place WCC 2008 Puerto Rico 2nd Position ICC 1958 – Team Prize 2nd Position ICC 1962 – Team Prize 3rd Position ICC 1961 1961 – Team Prize

200

28th Peru APB Brazil ABB Greece HBA

2nd Place ICC 1990, Longdrink 1st Position ICC 1990 – Challenge Cup (Best Team) 3rd Place ICC 1982, After Dinner Cocktail 3rd Place ICC 1987, Pre Dinner Cocktail 1st Position ICC 1982 – Challenge Cup (Best Team) 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

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: Before Dinner Cocktail

3 cl (1 oz.) Cognac 3 cl (1 oz.) CrĂ¨me 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 Shake and strain into a chilled cocktail glass.

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.

International Bartenders Association 2011 ÂŠ

Category: All Day Cocktail

CASINO Category: All Day Cocktail

T H E U N F O RG E T TA B L E S

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 1 cl (1/3 oz.) Lemon juice, fresh 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: Before Dinner Cocktail

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.

International Bartenders Association 2011 ÂŠ

T H E U N F O RG E T TA B L E S

DRY MARTINI Category: Before Dinner Cocktail

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

5 cl (1 2/3 oz.) Rye Whiskey 2 cl (2/3 oz.) Red Vermouth 1 dash Angostura Bitters Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. Garnish with cocktail cherry.

6 cl (2 oz.) White Rum 1 cl (1/3 oz.) Maraschino 6 cl (2 oz.) Pineapple juice, fresh 1 cl (1/3 oz.) Grenadine syrup Shake and strain into a chilled cocktail glass.

International Bartenders Association 2011 ÂŠ

Category: All Day Cocktail

T H E U N F O RG E T TA B L E S

MONKEY GLAND

5 cl (1 2/3 oz.) Gin 3 cl (1 oz.) Orange juice 2 drops Absinth 2 drops Grenadine Shake and strain into a chilled cocktail glass.

NEGRONI Category: Before Dinner Cocktail

OLD FASHIONED Category: Before Dinner Cocktail

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 Pour all ingredients into cocktail shaker filled with ice. 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 2 cl (2/3 oz.) Lemon juice, fresh 1 cl (1/3 oz.) Grenadine 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.

T H E U N F O RG E T TA B L E S

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 Pour all ingredients into cocktail shaker filled with ice. 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: After Dinner Cocktail

SAZERAC Category: After Dinner Cocktail

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 Peychaudâ&#x20AC;&#x2122;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.

International Bartenders Association 2011 ÂŠ

Category: All Day Cocktail

STINGER Category: After Dinner Cocktail

WHISKEY SOUR Category: Before Dinner Cocktail

WHITE LADY Category: All Day Cocktail

TUXEDO Category: All Day Cocktail

T H E U N F O RG E T TA B L E S

SIDECAR

5 cl (1 2/3 oz.) Cognac 2 cl (2/3 oz.) Triple Sec 2 cl (2/3 oz.) Lemon juice, fresh Add all ingredients into cocktail shaker filled with ice. Shake well and strain into large cocktail glass.

5 cl (1 3/4 oz.) Cognac 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). Pour all ingredients into cocktail shaker filled with ice. 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 2 cl (2/3 oz.) Lemon juice, fresh 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.

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: After Dinner Cocktail

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

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 1 cl (1/3 oz.) Lime juice, fresh Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.

International Bartenders Association 2011 ÂŠ

Category: After Dinner Cocktail

C O N T E M P O R A RY C L A S S I C S

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. Strain into chilled cocktail glass.

GRASSHOPPER Category: After Dinner Cocktail

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. Strain into chilled cocktail glass.

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

6 cl (2 oz.) White Rum 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.

4 cl (1 1/3 oz.) Cognac 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.

C O N T E M P O R A RY C L A S S I C S

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: Before Dinner Cocktail

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

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

C O N T E M P O R A RY C L A S S I C S

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.

PIĂ&#x2018;A COLADA Category: Longdrink

ROSE

3 cl (1 oz.) White Rum 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.

International Bartenders Association 2011 ÂŠ

C O N T E M P O R A RY C L A S S I C S

SEA BREEZE Category: Longdrink

SEX ON THE BEACH Category: Longdrink

SINGAPORE SLING Category: Longdrink

4 cl (1 1/3 oz.) Vodka 12 cl (4 oz.) Cranberry juice 3 cl (1 oz.) Grapefruit juice Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.

4 cl (1 1/3 oz.) Vodka 2 cl (2/3 oz.) Peach schnapps 4 cl (1 1/3 oz.) Cranberry juice 4 cl (1 1/3 oz.) Orange juice Build all ingredients in a highball glass filled with ice. 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 cl (1/3 oz.) Grenadine 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

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. Garnish with lime wedge.

DIRTY MARTINI Category: Before Dinner Cocktail

ESPRESSO MARTINI Category: After Dinner Cocktail

6 cl (2 oz.) Vodka 1 cl (1/3 oz.) Dry Vermouth 1 cl (1/3 oz.) Olive juice Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Garnish with green olive.

5 cl (1 2/3 oz.) Vodka 5 cl (1 2/3 oz.) Sugar syrup 1 cl (1/3 oz.) Kahlúa 1 short strong Espresso Shake and strain into a chilled cocktail glass.

NEW ERA DRINKS

FRENCH MARTINI Category: Before Dinner Cocktail

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 Pour all ingredients into mixing glass with ice cubes. 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 Shake and strain into a chilled cocktail glass.

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

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.

TOMMYâ&#x20AC;&#x2122;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

Shake and strain into a chilled cocktail glass.

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 cl (1/3 oz.) Lime 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: Before Dinner Cocktail

6 cl (2 oz.) Gin 1,5 cl (0,5 oz.) Vodka 0,75 cl (0,25 oz.) Lillet Blonde Lemon, twist (garnish) Shake and strain into a chilled cocktail glass. Add the garnish.

YELLOW BIRD Category: All Day Cocktail

3 cl (1 oz.) White Rum 1,5 cl (1/2 oz.) Galliano 1,5 cl (1/2 oz.) Triple sec 1,5 cl (1/2 oz.) Lime juice Shake and strain into a chilled cocktail glass.

International Bartenders Association 2011 ÂŠ

International Bartenders Association:

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