The competition is now
closed for entries

Thank you for all of the entries. We are now closed, and the entries are being considered by our judges.
We will announce the shortlist soon: look out for announcements.

Official 2016 Fernet Branca Rules, Hints & Tips.

Entry

  1. Maximum two entries per bar.
  2. Entries must be in the form of a long or short drink, but not a shot.
  3. Entries will be invited by Hi-Spirits based on the bar fulfilling entrance criteria and agreeing to abide by the rules of the competition.
  4. All entrants’ drinks must be entered with full specifications and photograph.
  5. Entries must be submitted to www.Hi-spirits.co.uk/competitions no later than 28th February 2016

Prize

  1. Each regional winner wins the right to compete in the National Final at the Fernet Branca distillery during an all-expenses paid trip to Milan. The winner at the distillery will be crowned Fernet Branca Champion and win a prize of £1000

Dates

  1. Entries must be submitted to www.Hi-spirits.co.uk/competitions no later than 28th February 2016
  2. If regional heat finalists cannot be clearly determined after their online entry, Hi-Spirits representatives will visit entrants to confirm who will go through to the respective regional heats; all entrants must be prepared for this occasion.
  3. 6 regional final will be held. These will be taking place on the week beginning 7th March
  4. The grand final will be held on April 19th at the Fernet Branca distillery.

Ingredients

  1. Two different drinks must be presented. One ‘us’ recipe with a minimum of 20ml of Fernet Branca included and one drink ‘them’ with a minimum of 10ml of Fernet Branca or Antica Formula within the recipe.
  2. Each cocktail must be produced in duplicate.
  3. Ingredients must be suitable for import into Italy for the grand finale. It is the responsibly of the entrant to ensure this is the case. For a document containing a list of items which are allowed please contact poppy@hi-Spirits.com
  4. At the final you must present one of your drinks from the initial round and in addition produce a drink with the ingredients which are supplied on the day.
  5. Ingredients may be measured using a jigger or similar measure, or freely poured.
  6. Home-made ingredients are allowed. If using a home-made component, the competitor must also submit the recipe and method of how it was produced.

Recipes

  1. At least one of the finalist’s recipes entered must be included within their bars cocktail menu for a period of no less than 12 months and must be on their menu or displayed within the venue prior to travelling to the Milan to compete for the title of UK Fernet Branca champion. We require photographic evidence of this.
  2. Recipes entered must be expressed in ‘shots’, ounces (US) or millilitres with the use of ‘dashes’ and/or ‘drops’ limited to bitters, hot pepper sauce and the like. Fruit juice quantities must also be stipulated, e.g. “squeeze of lime” is unacceptable.
  3. Recipes entered must be the original creation of the competitor and if a competitor is thought to have plagiarised a known existing cocktail, they will be disqualified.

Drinks & Preparation

  1. The drink must be assembled in front of the judges to show technique and ingredients.
  2. Competitors must supply their own bartending utensils (shaker, bar spoon, bespoke ice, strainers etc.)
  3. Cocktails may be presented in any shape of glass, cup or other hygienic and safe receptacle. Note, points are awarded for presentation.
  4. Drinks may be served hot (with organiser’s written consent), straight-up, or over cubed, cracked or crushed ice.
  5. Each competitor must make at least two identical drinks to show method and technique to the audience and for the judges to sample
  6. Competitors will be given 8 minutes in which to present, prepare and serve both recipes for the judges. Points will be deducted for any competitor that goes over the time-limit.

Copyright

  1. By entering this competition, competitors agree to assign copyright of their recipe and drink name to the competition organisers. Competitors and drinks presented during the competition may be photographed (still or motion picture) by the organisers and copyright of these images for any use, including advertising, will be retained by the competition organisers.

Conduct

  1. Competitors are encouraged to talk to the judges while making their drink.
  2. Points will be awarded for general presentation and working methods.

Adjudication

  1. All drinks entered will be judged and scored with the following criteria and weighting:

 

Total 150 points

Heats

‘Us’ Cocktail                                                                         ‘Them’ Cocktail

Technique – 5                                                 Technique – 5                                       

Taste – 35                                                          Taste – 35

Appearance – 10                                           Appearance – 10

Execution of drink – 10                              Execution of drink – 10                                                        

Knowledge – 20                                            Accessibility to duplicate -10

 

 

 

 

Final

Drink one                                                            Drink Two

Technique- 10                                                Taste- 35

Taste- 35                                                            Execution of drink- 10

Appearance- 10                                             Creativity- 20

Knowledge- 20                                               Technique- 10

  1. The competition organisers reserve the right to have the final decision on any matter relating to the judging of the competition. The competition organisers will appoint the panel of judges and reserve the right to replace or appoint new judges before or during the competition.
  2. The judges must remain impartial.
  3. While every reasonable effort will be made, the competition organisers cannot guarantee the safe return of glassware, equipment or any product supplied by a competitor. Therefore competitors are advised to house their tools and product in bags/boxes which enable them to efficiently gather and hold their equipment and ingredients immediately after competing.
  4. The prize of a place in the final in Milan is awarded to both the drink and the competitor. In the event that the competitor is unable to attend at the point of winning 2nd place within that particular regional final will be offered the opportunity to compete at the final

Responsibility

  1. Competitors must conduct themselves in a safe manner and any action considered by the organisers to endanger fellow competitors, judges or spectators will result in instant disqualification and possible ejection from the venue.