RULES

 

– The age limit to participate in the MONIN CUP final is 27 years old (All candidates will be born in 1997 or after).

– On the day of the competition, all competitors will have to bring their own tools and glasses and follow the exact recipe they submitted. Changes to the recipe could result in points being deducted or disqualification from the competition.

– All competitors attending the final in France must be able to speak and present their drinks in English.

– When the recipe is submitted, the organizing committee will tell which ingredients can be made available* (for the dutch contesters this means the full A Brand New Day portfolio is available LINK) and which ones must be brought by the competitor. Some ingredients may not be available at the competition location, so make sure it is taken into consideration.

– Competitors will need to bring all their own glassware or serving vessels that they need, making sure there is enough for the 2 drinks to be prepared. There will be a basic range of glassware available* (welke)

– To create the final drink, competitors must include at least 10ml of any MONIN product, such as Le Sirop de MONIN, Le Concentré de MONIN, Pure by MONIN, Le Fruit de MONIN, or La Liqueur de MONIN. Multiple MONIN products are acceptable.* (* if you’d like to make use of a PARAGON product make sure to check that box in the form)

– Competitors are free to incorporate any edible ingredients from brands not competing with MONIN (syrups, purees, or liqueurs) into their recipes. The number and quantity of ingredients used are unrestricted, as long as they are safe for consumption.

– Only one homemade ingredient is permitted per competitor, but it must satisfy the following criteria: 

– It can be an infusion, bitter, juice etc… 

– Homemade syrups, cordials, or similar products must be based on MONIN products. For instance, “Pineapple and curry syrup” should be a blend of MONIN Pineapple syrup and curry powder. 

– If using a homemade syrup, cordial, or comparable product, an unadulterated MONIN product must also be included in the recipe. 

– Homemade syrups are forbidden if an identical flavour exists in the MONIN range. 

– All homemade components must be thoroughly explained, including the recipe, and submitted on the registration form before the application deadline. 

– Garnishes can be edible or not, if they are consistent with the drink or the theme of the competition.

– This year’s theme emphasizes the growing popularity of No/Low ABV cocktails, so we’re introducing a new requirement for the final drink’s alcohol content: the beverage must have a maximum ABV of 8% before dilution.

Any drink submitted with an ABV exceeding 8% before dilution will be disqualified from the final competition. 

Competitors should be in the preparation room 30 minutes prior to his/her scheduled time slot. Any competitor who is not on stage at the start of their 3 minutes preparation time may be disqualified.

Judging will consider:

– The candidate’s presentation: Personal presentation and ability to communicate in English. 

– Cleanliness: Having an organised, clean, and efficient way of working, maintaining a clean work area, avoiding spillages. 

– Technical skills: The competitor’s skill and proper use of bartending techniques. 

– Drink evaluation: The appearance and presentation, the aroma, taste, balance, originality, and how it links to the theme of the competition. 

Penalties shall apply for exceeding the time limit.