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IMPORTANT DATES AND NEXT STEPS
IMPORTANT DATES AND NEXT STEPS
All Competitors MUST be USBG member to compete at Regionals so be sure to Check Your Membership Status
IMPORTANT NEXT STEPS
IMPORTANT NEXT STEPS
✅ JULY 12 - National Recipe Submissions Due: 11:59 PM PT
🎟️ JULY 12 - Register for your TOTC pass
To claim Sponsor Credentials, each member of your team needs to register themselves on the Sponsor Registration Page, by selecting a “Tasting Week Pass - Sponsor" and entering your unique sponsor discount code: 26UnitedStatesBartendersGuild
UPCOMING DATES
UPCOMING DATES
JULY 20 - Competitor Arrival in New Orleans, LA
JULY 21 - USCC National Finals
SEPT 10 - 14 - USCC ChampionSHIP
OCT 19 - 24 - IBA World Cocktail Championship, Macau China
COMPETITION RESOURCES
COMPETITION RESOURCES
USCC NATIONAL COMPETITOR Q&A
USCC NATIONAL COMPETITOR Q&A
To ensure all competitors have equal access to information, all questions will be answered via the competitor Q&A form above.
The form will remain open until July 19th. All questions submitted will be answered within 2 business days.
Click on the question to see the answer!
Challenge Prompt Questions
Can USBG provide a list of approved Sazerac portfolio spirits for the Super Final round
All "Sazerac Portfolio Spirits" Listed on page 10 of the toolkit are permitted for use as your base spirit in the Classic Super Final.
1792 Small Batch Bourbon
Sazerac Rye
Peligroso Tequila Blanco
Myer's Rum - White
Booth's London Dry Gin
Los Vecinos Mezcal - Espadín
Apervita Orange Liqueur
Svedka Vodka
Can competitors bring their homemade ingredient readymade to the competition site?
Yes, you may!
The homemade ingredient used in the competition must conform to its recipe submission and any alterations in aspect and flavor will result to be not admitted in the recipe unless approved by the USCC. The homemade ingredient must be labeled professionally according to USCC regulations with the Ingredients, preparation indications and competitor name.
Can any form of coffee be used during the super final? Eg, cold brew, espresso, pour over, aeropress, etc?
Yes!
Is Laie the only brand of vermouth competitors can use? It’s not available in my market so I’m not sure how it tastes.
Laie is the only vermouth allowed in the competition and will send competitor's who opt in, samples of product to R&D with.
Stock & Pantry List Questions
Can we use a non sponsor liquor? A liquor that is not on the list of sponsors. For example, Ancho Reyes.
Only Sazerac Base Spirits are permitted for use. Brands used for "Other ABV" products as listed on page 10 in the toolkit, is at the discretion of the competitor. Must be decanted into non-descript bottle and referred by generic name
Can we use any 4 ingredients we want to make the homemade ingredient or must it all come from the stock/pantry list?
All ingredients used in cocktail recipes must be from the Stocklist/Pantry
Is using Finest Call juices mandatory, or may competitors make fresh juice from the pantry items?
That is correct. Finest call juices must be used.
So if for examples oranges are on the pantry list but it’s not available as a Finest Juice we cannot use Oranges and make it a juice?
Fresh Juice is permitted when there is not a Finest Call Juice available
Can we use a Real Syrup in our recipe and have it count towards the .5 oz of sponsor product. In example I use a .25 oz of Finest call Mango and .25 oz of real green apple.
Yes
Can we use grapefruit juice? It is not on the stock list.
Only Ingredients from the Stocklist a permitted
Is it a required total 1.5oz of sponsored spirit base? Can I use 1oz of gin and .5oz of rum together or 1.5 of one spirit?
This is permissible in the Classic Super-Final where all Sazerac Portfolio Spirits are available to choose from.
Does Sherry wine fall under the white wine category?
Yes
Do vino amaro and vino aperitivo fall under the wine category?
Yes
Can we use an amaro that is not on the stock list in our recipe?
Vino amaro fall in the wine category. Brands used for items in the ABV category are at the discretion of the competitor.
Other Questions
Should Finest Call juices be decanted in order to agitate them in competition or left in their original bottles as a sponsored product? What is best practice to agitate the juice if left in the original packaging?
IBA Committee recommends leaving in original sponsored packaging
How early will we have access to a freezer at the Sazerac House? Would it be possible to leave ice overnight on Monday?
Programs Team is connecting with Venue to determine as soon as possible. We will let you know asap!
Would grated cinnamon on top of the cocktail count as an ingredient or a garnish?
Definition of a Cocktail Decoration
A cocktail decoration is meant to beautify a drink with no impact on flavour or
cocktail ingredients. It is an edible food product (fruit peel, fruit, vegetable, root, herb)
used to complement and enhance the visual presentation of the drink, and not to alter
the flavour. A Decoration is placed on or around the glass.
Definition of a Cocktail Garnish
A cocktail garnish is made up of an edible food product (fruit peel, fruit, vegetable, herb,
root.... but not a liquid) used to compliment the flavour of a mixed drink. It can do this
either visually, aromatically, or by influencing the cocktail’s taste. A garnish should not
be the dominant taste of the mixed drink but instead offer a contrasting or
complimentary flavour to the recipe.
A cocktail garnish will be placed inside the glass/drink and/or used as an aroma.
Would grated cinnamon on top of the cocktail count as an ingredient or a garnish?
Definition of a Cocktail Decoration
A cocktail decoration is meant to beautify a drink with no impact on flavour or
cocktail ingredients. It is an edible food product (fruit peel, fruit, vegetable, root, herb)
used to complement and enhance the visual presentation of the drink, and not to alter
the flavour. A Decoration is placed on or around the glass.
Definition of a Cocktail Garnish
A cocktail garnish is made up of an edible food product (fruit peel, fruit, vegetable, herb,
root.... but not a liquid) used to compliment the flavour of a mixed drink. It can do this
either visually, aromatically, or by influencing the cocktail’s taste. A garnish should not
be the dominant taste of the mixed drink but instead offer a contrasting or
complimentary flavour to the recipe.
A cocktail garnish will be placed inside the glass/drink and/or used as an aroma.
I couldn't get many of the products from the sponsor list here in Texas, and I’m going to need some of the flavors on that list. When I arrive in New Orleans on Monday, will I be able to get the products for my recipes to run taste tests and balance my cocktail? That might mean I have to adjust the ingredient measurements.
Finalized recipes must be completed prior to the day of the challenge to ensure production staff has time to review for compliance and coordinate ingredients. Any changes may result in a requested product being unavailable. Please reach out to Sallen-ward@usbg.org
In the description of preparation would the cutting method be required in the description?
Recipe descriptions should give the judges a thorough understanding of the how the cocktail is made. Specific methods outlined are at the discretion of the competitor.
In the description of preparation would the cutting method be required in the description?
Recipe descriptions should give the judges a thorough understanding of the how the cocktail is made. Specific methods outlined are at the discretion of the competitor.
When doing a "dash" of a liquid, if you use a bitters container that does smaller portions, would you put it in as how many dashes with aforementioned container or with a bottle common to the industry say peychauds bitters
Common industry Standard for recipes.
Are we Allowed to use any finest call portfolio items or is it limited only to what is on the stock and pantry list ?
Only what it is on the stocklist is available for use.
COMPETITION TRAVEL INFO AND TIMELINE
COMPETITION TRAVEL INFO AND TIMELINE
HOTEL: Aloft by Marriott New Orleans Downtown
225 Baronne Street New Orleans, Louisiana, USA, 70112
CHALLENGE VENUE: The Sazerac House
101 Magazine St, New Orleans, LA 70130
COMPETITION RUN OF SHOW
COMPETITION RUN OF SHOW
10:30 - 11:00 AM: Competitor Orientation & Prep Room Opens
12:00 PM: Doors Open for Guests
12:30 PM: Classic Semi-Final Begins
2:30 PM: Flair Semi-Finals Begins
5:30 PM: Classic Super-Final Begins
6:30 PM: Flair Super-Final Begins
11:30 PM - 12:30 AM: Announcement and USBG Toast
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