Bartender Challenges Toolkit USBG Presents World Class Sponsored by Diageo

Home , Bartender, Bar spoon, Chinois, Muddler

2021

1 CONTENT

1. Title Page 3. Table of Contents 4. Introduction 5. In the Spirit 6. Key Dates 7. Key Dates Continued 8. New Tools and Resources 9. Mentorship 10. Bar Toolkit 11. Filming Toolkit 12. Competition Structure Update 13. Note on Stocklists 14. Diageo Reserve Spirit Stocklist 15. Modifier Stocklist 16. Master Stocklist 18. Regionals- Challenge 1 24. Regionals- Challenge 2 28. Finals- Challenge 3 33. Finals- Challenge 4 34. Kit, Ice, & Glassware 35. Glassware Photos 36. Official Rules 38. Social Media 39. Next Steps

2 3 5

IN THE SPIRIT IN THE SPIRIT OF FAIRNESS SPIRIT OF FAIRNESS IN THE A STRICT CREATED WE HAVE TIMELINE. COMMUNICATION that all timeline assures This to equal access have competitors at the same the same information, questions time. No substantive be may about the competition Class, World by any answered DIAGEO, Sweet&Chilli, Mentor, agency, DIAGEO-Affiliated or USBG Official outside of the timeline laid out in this document. to ample opportunity will have You you ask questions about anything herein. addressed is not feel important this is especially This goes digital as the program year Rest assured time . the first for very that the USBG has worked that the program ensure to hard all participants and to fair remains the same is given that everyone succeed. to tools

CONGRATULATIONS ON CONGRATULATIONS IN THE FIRST COMPETING 2021 USBG EVER DIGITAL CLASS COCKTAIL WORLD SPONSORED COMPETITION, DIAGEO. BY Class is an incredible USBG World your help expand to platform world, and personal professional on have you and the experiences become will help you this journey bartender. a better push yourself to be afraid Don’t zone. comfort outside of your is about so much program This than winning a competition. more as it is carefully this packet Read you everything for toolkit your your for ready get you need to will find you In here, challenges. as as well the challenge rules, expectations, deadlines, your is a separate There and policies. you everything for toolkit filming videos your capture will need to successfully. for of you so proud are We by in yourself invest to continuing Though Class. in World competing year this different it looks a little supported both feel hope you we and challenged during the process. being with you to look forward We Class journey World your through step of the way. every

INTRODUCTION 4 KEY DATES CONTINUED KEY DATES

MONDAY, JAN 25TH MONDAY, FEB 1ST

Phone calls for briefing and questions Phone calls for briefing and questions – Challenge Toolkit Orientation – Filming & Technical Orientation

The purpose of this call is to talk through the Challenge Toolkit (this The purpose of this call is to talk through the Filming Toolkit document) and explain how your questions will be received and (separate document), and through all the equipment that you have answered. Questions on official rules and challenge mechanics may been given. Questions on filming may be asked at this time and be asked at this time. there will be a videographer on hand to answer specifics.

Please note the following times and reserve one hour for the call. Please note the following times and reserve one hour for the call.

OPTION 1: MONDAY JAN 25th 10am (PST) / 1pm (EST) OPTION 1: MONDAY Feb 1st 10am (PST) / 1pm (EST) OPTION 2: MONDAY JAN 25th 1pm (PST) / 4pm (EST) OPTION 2: MONDAY Feb 1st 1pm (PST) / 4pm (EST)

Refer to your email for the Zoom link. Refer to your email for the Zoom link.

Click HERE to submit your questions regarding stocklist and Click HERE to submit your questions about filming. 2021 challenges. No questions may be asked after this date. No questions may be asked after this date. 2021 This link will be live until 11:59pm PST on January 27th . This link will be live until 11:59pm PST on Feb 3rd.

JAN 29TH FEB 5TH All questions from the Digital Competition Orientation will be All questions from the Filming & Technical Orientation in central January delivered in central document by 11:59pm PST document by Feb 5th at 11:59pm PST. February That document will be shared via email. That document will be shared via email.

New Year’s Day Groundhog Day

Make a Friend Day

Pi Day Daylight Saving Valentine's Day Valentine's Day Presidents’ Day Mardi Gras Carnival Time Starts

Martin Luther King Jr. Day

6 7 9 INTRODUCING MENTORSHIP! Contribution to the development/ideation of a cocktail of a cocktail the development/ideation to Contribution for mentorship office hours outside of allotted Time on continuing relationship Expectation of the mentorship is over after the program One-on-one time with the very people that know what you’re you’re what people that know One-on-one time with the very perform you sure make helpful tips to and have going through best! your on a scheduled basis during the meetings with Mentor Two (Two the specified challenge. of time leading up to duration per challenge) assigned competitor 30-minute sessions with each their share guidance, and feedback; advice, will provide Mentor ideas for and act as a sounding board and expertise experience and action plans. the for goals and objectives explicit your with you Establishing session. mentorship ideation and themes. cocktail on existing Feedback you to feedback constructive honest, and Frank, other to your ideas both about 100% full confidentiality judges and to competitors MENTORSHIP DOES NOT INCLUDE: DOES NOT MENTORSHIP • • • Each Competitor will be assigned a past winner or a past be assigned will Each Competitor challenge. each for as a Mentor National Finalist to will be assigned mentors of fairness In the interest per challenge. in one Region all competitors mentor. challenge they judge a will NOT Mentors for be available to responsibilty It is the competitor’s meetings. their scheduled INCLUDES: MENTORSHIP • • • • • • •

NEW TOOLS & RESOURCES FOR COMPETITORS THIS YEAR! 8 11

FILMING TOOLKIT *If you are in need of a camera phone of a camera in need are you *If to out directly reach filming please for the USBG YOUR FILMING TOOLKIT IS TOOLKIT FILMING YOUR DOCUMENT. A SEPARATE IT FOR REFER TO PLEASE YOU ON HOW INSTRUCTIONS AND SEND WILL RECORD WE CHALLENGES. IN YOUR ALL ALSO SENT YOU HAVE TO NEED YOU THE TOOLS CHALLENGE YOUR EXECUTE CAMERA A PHONE*. EXCEPT Jigger Bar Spoon Mixing Glass Boston Shaker Boston Muddler

Julep Strainer Hawthorne Strainer Hawthorne

YOUR BAR TOOLKIT IS INCLUDED INCLUDED IS TOOLKIT BAR YOUR IT CONSISTS PACKAGE. IN THIS TOOLS BAR OF HIGH-QUALITY YOUR EXECUTE MAY YOU SO THAT CHALLENGES IN AN AT-HOME WITHOUT ENVIRONMENT ADDITIONAL INVEST NEEDING TO COMPETING. MONEY INTO ARE: IN THE KIT INCLUDED BAR TOOLKIT 10 UPDATES COMPETITION STRUCTURE STOCKLISTS A NOTE ON

EACH CHALLENGE THIS YEAR HAS A SLIGHTLY DIFFERENT STOCK LIST ASSIGNED.

In order to bring the World Class Competition into the new digital age we have made some changes to the stocklist so that they better adhere to each individual challenge dynamic. In addition, we have shortened the Reserve Spirits list to ensure that geographically Regionals our competitors have access to the most brands possible. Please All 50 competitors will take place in the first two pay special attention to the stock lists to ensure that you are using Regional Challenges, creating cocktails, filming the correct materials. You will be given a stipend to pay for your competition materials. yourself making the cocktails while explaining your concepts, submitting your recipes to be tasted, Please note that all non-Diageo Reserve spirit modifiers will need to and your videos to be watched. be poured into unbranded vessels for your video(s) and cannot be referred to by their brand names. Since we are broadcasting these demonstrations and may distribute the recorded video content, we may not infringe upon the intellectual property of other companies by using their trademarked brand names and logos.

You are welcome to use their brand names in your detailed recipes. We will make every effort to use the brand name you have stated and if it is not regionally available find a benchmark of the category to substitute when testing your recipes. Refer to the following Modifier Finals Stocklist to see the recommended vocabulary substitutions to use Ten finalists will be notified after the first round of for your modifiers. entries and compete in an additional challenge that will be audio recorded remotely. One competitor per region (5) will go on the compete in the Lightning Round and be crowned the World Class US 2021 Champion.

12 13 MODIFIER SPIRITS SUGGESTED DESCRIPTORS Absinthe Allspice Dram

SPIRIT STOCKLIST DIAGEO RESERVE Amaretto NON-BRAND SPECIFIC NAMES MODIFIER STOCKLIST AND Amontillado Sherry Aperol Lighter-Style Italian Bitter THE RESERVE STOCKLIST Averna Sicilian Amaro REMAINS THE SAME FOR Benedictine French herbal-based liqueur ALL CHALLENGES Calvados Campari Classic- Style Italian Bitter Champagne Brut Champagne Bulleit Bourbon Chartreuse Green french herbal gentian liqueur Bulleit Rye Chartreuse Yellow french herbal gentian liqueur Ciroc Vodka - Base Cointreau French Orange liqueur Ciroc Vodka - Apple Crème de Cacao Ciroc Vodka - Peach Crème de Cassis Don Julio Tequila - Blanco Crème de Violette Don Julio Tequila - Reposado Cynar Artichoke-based Amaro Don Julio Tequila - Anejo Vermouth Dry Vermouth Johnnie Walker Blended Scotch Whisky - Black Label Vermouth Italian-Style Sweet Vermouth Ketel One Vodka - Base Vermouth Lighter-Red Vermouth Ketel One Vodka - Citroen Vermouth Bianco Vermouth Ketel One Vodka - Oranje Fernet Italian digestif Ketel One Botanicals - Cucumber & Mint Fino Sherry Ketel One Botanicals - Grapefruit & Rose Frangelico Hazelnut- flavored liqueur Ketel One Botanicals - Peach & Orange Blossom Ginger Liqueur Lagavulin - 16 Year Grand Marnier Cognac-based orange liqueur Ron Zacapa - 23 Hennessey VSOP Cognac Singleton- Glendullan 12 Kahlua Coffee Liqueur Talisker Scotch -10 Year Old Lillet Rosé French rose quinquina Tanqueray Gin - London Dry Lillet Blanc French white quinquina Tanqueray Gin - No. TEN Lillet Rouge French red quinquina Limoncello Maraschino Liqueur Mezcal Joven Mezcal Montenegro Italian amaro Oloroso Sherry Pimm's Gin-Based Fruit Cup PX Sherry Ruby Port White Port Tawny Port Triple Sec Velvet Falernum Falernum Madeira Galliano Italian Vanilla Anise Liqueur Drambuie Scotch-based honey liqueur Elderflower Liqueur

== ACCEPTABLE Acceptable TOto saySAY

= NOT= Not SPECIFIC specific ENOUGH enough

= PLEASE= Do not USE say/Brand GENERIC NameNAME 14 15 MASTER STOCKLISTMASTER STOCKLIST MASTER STOCKLISTMASTER STOCKLIST MASTER STOCKLISTMASTER STOCKLIST ITEM ITEMITEM (CONT.) ITEM (CONT.) ITEM ITEM ITEM ITEM RESERVE SPIRITS RESERVEVARIANT SPIRITS VARIANTSIGNATURE BATCH MENU SIGNATURESPEED BITTERSBATCH MENU SPEED BITTERS SIGNATURE BATCH MENU SIGNATURESPEED SYRUPSBATCH MENU SPEED SYRUPS SIGNATURE BATCH MENU SIGNATURESPEED BATCH MENU SPEED Bulleit Bulleit Bourbon Bourbon Angostura Bitters Angostura Bitters Agave Syrup Agave Syrup Bulleit Bulleit Rye Rye Orange Bitters Orange Bitters Demerara Sugar Syrup (1:1) Demerara Sugar Syrup (1:1) MASTER STOCKLIST Ciroc Vodka Ciroc Vodka Base Base Chocolate Bitters Chocolate Bitters Demerara Sugar Syrup (2:1) Demerara Sugar Syrup (2:1) Ciroc Vodka Ciroc Vodka Apple Apple Grapefruit Bitters Grapefruit Bitters Ginger Syrup Ginger Syrup Ciroc Vodka Ciroc Vodka Peach Peach Lemon Bitters Lemon Bitters Grenadine Grenadine Don Julio Tequila Don Julio Tequila Blanco Blanco Peychaud’s Peychaud’s Orgeat Orgeat Don Julio Tequila Don Julio Tequila Reposado Reposado PRODUCE & PERISHABLES PRODUCE & SIGNATUREPERISHABLESBATCH MENU SIGNATURESPEED HoneyBATCH Syrup 2:1MENU SPEED Honey Syrup 2:1 Don Julio Tequila Don Julio Tequila Anejo Anejo Apple (Green and Red) Apple (Green and Red) Maple Syrup Maple Syrup JohnnieJohnnie Walker Walker Blended Blended Scotch ScotchJohnnie Walker BlendedBlack Black Label Scotch Black Basil Basil White Sugar Syrup (1:1) White Sugar Syrup (1:1) Ketel One Vodka Ketel One Vodka Base Base Blackberries Blackberries White Sugar Syrup (2:1) White Sugar Syrup (2:1) Ketel One Vodka Ketel One Vodka CitroenCitron Citron Blueberries Blueberries Saline Solution 4:1 Saline Solution 4:1 Ketel One Vodka Ketel One Vodka Oranje Oranje Carrots Carrots NON-PERISHABLES NON-PERISHABLESSIGNATURE BATCH MENU SIGNATURESPEED BATCH MENU SPEED Ketel One Vodka Botanicals Ketel One VodkaCucumberCucumber Botanicals & Mint Mint Cucumber Mint Celery heads Celery heads Apple Cider Vinegar Apple Cider Vinegar Ketel One Vodka Botanicals Ketel One VodkaGrapefruitGrapefruit Botanicals & Rose Rose Grapefruit Rose Cilantro Cilantro Balsamic Vinegar Balsamic Vinegar Ketel One Vodka Botanicals Ketel OnePeach VodkaPeach & Botanicals Orange Orange Blossom Blossom Peach Orange Blossom Coconut Oil Coconut Oil Black Pepper Black Pepper Lagavulin Lagavulin 168 Year Yr 8 Yr Cucumber Cucumber Brandied Cherries Brandied Cherries Ron Zacapa Ron Zacapa 23 23 Eggs Eggs Caraway Seed Caraway Seed Singleton Singleton Glendullan 12 Glendullan 12 Ginger (fresh) Ginger (fresh) Cardamom Cardamom Talisker Scotch Talisker Scotch 1010-yr Year 10-yr Grapefruits Grapefruits Celery Salt Celery Salt Tanqueray Gin Tanqueray Gin London Dry London Dry Grapes (red, green) Grapes (red, green) Chili (red flake, whole dry) Chili (red flake, whole dry) Tanqueray Gin Tanqueray Gin No.No. TENTen No. Ten Jalapeños Jalapeños Chocolate (powder, block) Chocolate (powder, block) MODIFIER SPIRITS MODIFIERSUGGESTED SPIRITS DESCRIPTORS SUGGESTEDSIGNATURE DESCRIPTORSBATCH MENU SIGNATURESPEED LemongrassBATCH MENU SPEED Lemongrass Cinnamon Sticks Cinnamon Sticks Absinthe Absinthe Lemons Lemons Cloves Cloves Allspice Dram Allspice Dram Limes Limes Coco Lopez (squeeze bottle) Coco Lopez (squeeze bottle) Amaretto Amaretto Mint Mint Coffee beans Coffee beans Amontillado Sherry Amontillado Sherry Olive Oil Olive Oil Coriander Seed Coriander Seed Aperol Aperol Lighter-Style Italian Bitter Lighter-Style Italian Bitter Oranges Oranges Honey Honey Averna Averna Sicilian Amaro Sicilian Amaro Pears Pears Nutmeg, whole Nutmeg, whole Benedictine BenedictineFrench herbal-based liqueur French herbal-based liqueur Plums Plums Olives (Kalamata and cocktail) Olives (Kalamata and cocktail) Calvados Calvados Pineapple (whole) Pineapple (whole) Onions, cocktail Onions, cocktail Campari Campari Classic- Style Italian Bitter Classic- Style Italian Bitter Raspberries Raspberries Orange Flower Water Orange Flower Water Champagne Champagne Brut Champagne Brut Champagne Rosemary Rosemary Pomegranate molasses Pomegranate molasses Chartreuse ChartreuseGreen french herbal gentian liqueurGreen french herbal gentian liqueur Sage Sage Powdered matcha Powdered matcha Chartreuse ChartreuseYellow french herbal gentian liqueurYellow french herbal gentian liqueur Strawberries Strawberries Earl Grey Tea bags Earl Grey Tea bags Cointreau Cointreau French Orange liqueur French Orange liqueur Thyme Thyme Chamomile tea bags Chamomile tea bags Crème de Cacao Crème de Cacao Tomato (cherry) Tomato (cherry) English Breakfast Tea bags English Breakfast Tea bags Crème de Cassis Crème de Cassis OTHER BEVERAGES OTHER BEVERAGESSIGNATURE BATCH MENU SIGNATURESPEED Red TabascoBATCH MENU SPEED Red Tabasco Crème de Violette Crème de Violette Apple Juice (unfiltered) Apple Juice (unfiltered) Rose Water Rose Water Cynar Cynar Artichoke-based Amaro Artichoke-based Amaro Carrot Juice Carrot Juice Sea Salt Sea Salt Vermouth Vermouth Dry Vermouth Dry Vermouth Concord Grape Concord Grape Smoked Paprika Smoked Paprika Vermouth VermouthItalian-Style Sweet VermouthItalian-Style Sweet Vermouth Tart Red Cherry Juice Tart Red Cherry Juice Star Anise Star Anise Vermouth Vermouth Lighter-Red Vermouth Lighter-Red Vermouth Celery Juice Celery Juice Sugar (caster, granulated white,Sugar demerara) (caster, granulated white, demerara) Vermouth Vermouth Bianco Vermouth Bianco Vermouth Coconut Water Coconut Water Sugar Cubes (demerara & whiteSugar cubes) Cubes (demerara & white cubes) Fernet Fernet Italian digestif Italian digestif Cranberry Juice (all natural) Cranberry Juice (all natural) Turmeric (dry) Turmeric (dry) Fino Sherry Fino Sherry Ginger Ale (Fever Tree) Ginger Ale (Fever Tree) Chai Tea (powdered) Chai Tea (powdered) Frangelico FrangelicoHazelnut- flavored liqueur Hazelnut- flavored liqueur Ginger Beer (Fever Tree) Ginger Beer (Fever Tree) Vanilla Extract Vanilla Extract Ginger Liqueur Ginger Liqueur Grapefruit Juice (fresh, strained)Grapefruit Juice (fresh, strained) Lapsang Souchong Lapsang Souchong Grand Marnier Grand MarnierCognac-based orange liqueur Cognac-based orange liqueur Lemon Juice (fresh, strained) Lemon Juice (fresh, strained) ACIDS ACIDS SIGNATURE BATCH MENU SIGNATURESPEED BATCH MENU SPEED Hennessey Hennessey VSOP Cognac VSOP Cognac Lime Juice (fresh, strained) Lime Juice (fresh, strained) Asorbic acid Asorbic acid ` ` Kahlua Kahlua Coffee Liqueur Coffee Liqueur Orange Juice (fresh, strained) Orange Juice (fresh, strained) Lactic Acid Lactic Acid Lillet Lillet French rose quinquina French rose quinquina Pineapple Juice (fresh, strained)Pineapple Juice (fresh, strained) Malic Acid Malic Acid Lillet Lillet French white quinquina French white quinquina Soda Water Soda Water Citric Acid Citric Acid Lillet Lillet French red quinquina French red quinquina Sparkling Mineral Water Sparkling Mineral Water GUMS GUMS SIGNATURE BATCH MENU SIGNATURESPEED BATCH MENU SPEED Limoncello Limoncello Still Mineral Water Still Mineral Water Xanthan Xanthan Maraschino Liqueur Maraschino Liqueur Tonic Water (Fever Tree Elderflower)Tonic Water (Fever Tree Elderflower) Guar Guar Mezcal Mezcal Joven Mezcal Joven Mezcal Tonic Water (Fever Tree Lemon)Tonic Water (Fever Tree Lemon) Tapioca Tapioca Montenegro Montenegro Italian amaro Italian amaro Tonic Water (Fever Tree Mediterranean)Tonic Water (Fever Tree Mediterranean) Gelatine Gelatine Oloroso Sherry Oloroso Sherry Tonic Water (Fever Tree Indian)Tonic Water (Fever Tree Indian) Pectin Pectin Pimm's Pimm's Tomato Juice Tomato Juice Locust bean gum Locust bean gum PX Sherry PX Sherry White Grape Juice White Grape Juice Soy lethicin Soy lethicin Ruby Port Ruby Port Cold Brew Coffee Cold Brew Coffee Carrageenan Carrageenan White Port White Port Milk (whole) Milk (whole) Inulin Inulin Tawny Port Tawny Port Guinness Guinness Fruit Purees (Perfect Puree) Fruit Purees (PerfectSIGNATURE Puree) BATCH MENU SIGNATURESPEED BATCH MENU SPEED Triple Sec Triple Sec Almond Milk Almond Milk Apricot Apricot Velvet Falernum Velvet Falernum Falernum Falernum Cream-Heavy Cream-Heavy Banana Banana Madeira Madeira Oat Milk Oat Milk Black Currant Black Currant Galliano Galliano Italian Vanilla Anise Liqueur Italian Vanilla Anise Liqueur Pear Nectar Pear Nectar Blackberry Blackberry Drambuie DrambuieScotch-based honey liqueur Scotch-based honey liqueur Pomegranate Juice Pomegranate Juice Blood Orange Blood Orange Elderflower Liqueur Elderflower Liqueur Blueberry Blueberry Ginger Ginger Kiwi Kiwi Lychee Lychee PLEASE FOLLOW THIS LINK FOR EACHMango STOCKLIST Mango Meyer Lemon Meyer Lemon BROKEN DOWN BY CHALLENGE: GOOGLEPassion DOC Fruit Passion Fruit Raspberry Raspberry Strawberry Strawberry Tamarind Tamarind White Peach White Peach https://perfectpuree.com/shop/https://perfectpuree.com/shop/

16 17 THE CHALLENGE:

CHALLENGES CHALLENGES REGIONAL Batched and to-go cocktails are here to stay, so successful bartenders CHALLENGE #1 must hone their recipe development skills to craft cocktails that can be produced consistently, in scalable formats, and safely delivered for at home enjoyment.

For this challenge, you will create a recipe for a non-alcoholic cordial or juice-based mixer (your “Special Ingredient”) and the instructions needed for an at-home consumer to combine your unique ingredient with the perfect complement of a Diageo Reserve spirit and other optional lengthener as an individual serving.

Your Special Ingredient should not require many labor hours to prepare, rather it should be a streamlined offering designed to be cost-conscious while simultaneously creative and delicious. These recipes MUST be non-alcoholic.

HOW IT WORKS:

You create the recipe for your Special Ingredient and film a tutorial video for the Consumer who bought your Special Ingredient to enjoy at home. In the tutorial scenario, the Consumer already purchased your Special Ingredient and the complimenting Diageo Reserve spirit. Now, use the tutorial video to add value to the Consumer experience by demonstrating the best way to combine and serve your Special BATCHED AND READY TO GO Ingredient. PRE-WORK | Research and create a The tutorial video should demonstrate the Diageo Reserve spirit, non-alcoholic cordial or juice-based mixer (your “Special Ingredient”) lengthener (if used), and simple garnish that should be combined with and the instructions needed for an your Special Ingredient. Be sure to explain your creative process while at-home consumer to combine your demonstrating the individual serving of the drink. unique ingredient with the perfect complement of a Diageo Reserve After submitting your Special Ingredient recipe, combination spirit and other optional lengthener as an individual serving. instructions, and tutorial video, your Special Ingredient will be made to your exact specifications, gently pasteurized to 160F, and cold-shipped overnight to the judges. The judges will watch the tutorial video and use your recommended glassware, garnish, Diageo Reserve Spirit(s) and lengtheners (if used) to your exact specification. They will then score the cocktail and your tutorial video.

Include estimated total preparation time, estimate total cooking time, number of serves, and approximate cost of goods per batch and per serving.

BRANDS: All DIAGEO Reserve Spirits (See stocklist) NO OTHER ALCOHOLIC MODIFIERS

18 19 RULES: CHALLENGE 1 | SNAPSHOT 1. The drink must contain: CHALLENGE #1 CHALLENGE #1 RULES a minimum of 1 oz DIAGEO Reserve spirit added upon arrival Prep: Off Camera - N/A SNAPSHOT & no other alcoholic modifiers. More than one Reserve Spirit MAY be used. Presentation: 5 Min 2. Before you start filming: You are NOT allowed to put any ingredients Cleanup: Off Camera - N/A or ice in your glasses, mixing glasses or shakers. Demonstrate every step for the at-home audience! Glassware: Personal glassware used for video. Stock glassware You ARE allowed to pour your Special Ingredient into pouring vessels specified for judge to make the drink in. No points deducted if the drink before filming. You ARE allowed to set up your lengtheners (if used) and does not fit perfectly into the stock glassware. Stock glassware used garnish from pre-approved list. You are NOT allowed to make any other only for tasting purposes. homemade ingredients for the drink besides the Special Ingredient. 3. Your tutorial video may be no longer than 5 Minutes. Use that time Homemade Ingredients: No ingredients (infusions, macerations, (or less!) to explain the inspiration for the final drink and instruct the ingredients with applied heat) that take longer than one hour to cook Consumer how they should combine the ingredient and garnish the are allowed. drink. The only things they may be instructed to add are the Challenge Stock List of Diageo Reserve spirits, lengtheners (if used), glassware, A/V: NOT Allowed - No music allowed. ice, and simple garnishes. Total # of drinks - ***You will provide a recipe for 16oz of your Special 4. Begin your tutorial video by stating your Full Name, and the City Ingredient and specify in your combination instructions how much of and State where you live and/or work. your Special Ingredient will be combined into an individual serving. You 5. You ARE allowed to use your own tools and equipment including will express your Special Ingredient in 16 oz and your drink recipe as a coasters, garnish picks, etc, though no other liquor company brands or single serving. logos may be visible in your tutorial video Total # of judges: 2 JUDGING CRITERIA | How is this challenge judged? Total = 100 points PRESENTATION 50%: How well has the competitor connected with the BRANDS: HOSTING (20) Consumer audience? Did the competitor communicate in All Reserve Brands a clear and engaging manner?

Did the competitor demonstrate an understanding of the KNOWLEDGE (10) Diageo Reserve spirit(s)? Did the competitor integrate relevant details about the spirit and its flavor profile into the presentation?

Has the competitor created a Ready-To-Go cocktail CHALLENGE ingredient that can successfully be enjoyed simply at ACCURACY (20) home by a consumer? Was the tutorial video informative and appropriate for a consumer audience?

DRINK(S) 50%: NOTE: You may only use stocklist ingredients, DIAGEO Reserve Spirits, How innovative is the Special Ingredient? Does the glassware, lengtheners, and approved garnish. CRAFT (20) Special Ingredient demonstrate professional technique? NO OTHER SPIRITS ARE ALLOWED. Does the cocktail highlight the flavor profile of the chosen DIAGEO Reserve spirit(s)?

FLAVOR How balanced and flavorful is the cocktail? Are the taste BATCHED AND READY TO GO & aroma exceptional? Has the competitor achieved BATCHED AND READY TO GO ANALYSIS (30) complexity in the at-home serve?

20 21 23 2021 WORLD CLASS REGIONAL CHALLENGE RUBRIC BATCHED AND READY TO GO TO AND READY BATCHED 2021 World Class Regional Challenge Rubric Batched and Ready To-Go

Judging Criteria – 100 Points Below Average Fair Good Excellent PRESENTATION – 50 % HOSTING – 20 points 0-5 points 6-10 points 11-15 points 16-20 points The competitor was not engaging. The The competitor was somewhat The competitor was engaging the The competitor was very engaging and presentation was stiff or underprepared. engaging the audience. Directions were audience. The presentation was interesting. The presentation was How well has the competitor connected with the Directions were unclear. 25% or less of somewhat hard to follow. The content enjoyable, and directions were easy to creative and original. Directions were Consumer audience? Did the competitor the content was appropriate for a was somewhat suited for a consumer follow. The majority of the content was clear and uneasy to understand. The communicate in a clear and engaging manner? consumer audience audience appropriate for a consumer audience entirety of content was engaging and appropriate for a consumer audience.

KNOWLEDGE – 10 points 0-3 points 4 – 6 points 7 -8 points 9-10 points Did the competitor demonstrate an understanding The competitor has not demonstrated The competitor demonstrates a The competitor demonstrates expertise The competitor demonstrates of the Diageo Reserve spirit(s)? Did the competitor any expertise on bartending. They do not moderate amount of expertise. They on bartending. They provide 2 or more exemplary expertise on bartending and integrate relevant details about the spirit and its include any details about their chosen provide 1-2 details about their chosen relevant details about their chosen Spirit integrates meaningful and exceptional flavor profile into the presentation? Spirit Spirit details about their chosen Spirit

CHALLENGE ACCURACY– 20 points 0-5 points 6-10 points 11-15 points 16-20 points The competitor meets 1 or fewer The competitor meets 2-3 of the The competitor meets 4 of the The competitor meets all 4 challenge Has the competitor created a Ready-To-Go challenge requirements challenge requirements challenge requirements requirements, and each requirement is cocktail ingredient that can successfully be thoughtfully integrated intentionally and enjoyed simply at home by a consumer? Was the demonstrate innovation tutorial video informative and appropriate for a consumer audience? (add pricing evaluation here, if used)

DRINKS – 50% CRAFT – 20 points 0-5 points 6-10 points 11-15 points 16-20 points How innovative is the Special Ingredient? Does The competitor does not demonstrate The competitor demonstrates a basic The competitor demonstrates good The competitor demonstrates the Special Ingredient demonstrate professional clean or professional technique. No effort understanding of clean and professional. understanding of professional and clean exemplary understanding of technique? Does the cocktail highlight the flavor toward an innovative element. The Some creative effort shown toward an technique. Effective effort shown professional and clean technique. profile of the chosen DIAGEO Reserve spirit(s)? cocktail is not aesthetically pleasing innovative element. The cocktail is towards and innovative element. The Creative elements were thoughtfully somewhat aesthetically pleasing cocktail is aesthetically pleasing integrated into the cocktail. The cocktail aesthetics are exceptional and demonstrate expertise FLAVOR ANALYSIS – 30 Points 0-6 points 7- 15 points 16-24 25-30 How balanced and flavorful is the cocktail? Are The cocktail is unbalanced. The taste and The cocktail is somewhat balanced. The The cocktail is balanced. the taste and The cocktail’s balance demonstrates the taste & aroma exceptional? Has the competitor aroma are unappetizing, the flavors do taste and aroma are average, and flavors aroma are good, and the flavors are expertise. The taste and aroma are achieved complexity in the at-home serve? not marry well. unexciting. appetizing and enjoyable excellent, and the combination of flavors are unique and exciting GARNISH Celery Cherry Powder Chocolate Cucumber Slice Cucumber Spear Lemon Peel Lemon Wedge Lemon Wheel Lime Peel Lime Wedge Lime Wheel Mint Olive Peel Orange Slice Orange Wedge Orange Nutmeg Powdered Rosemary Sage Thyme LENGTHENERS Water Coconut Tree) (Fever Ginger Ale Tree) (Fever Ginger Beer Water Soda Water Mineral Sparkling Water Mineral Still Elderflower) Tree (Fever Water Tonic Lemon) Tree (Fever Water Tonic Mediterranean) Tree (Fever Water Tonic Indian) Tree (Fever Water Tonic Coke Sprite Soda Orange Soda Cream Beer Root

CHALLENGE #1

APPROVED GARNISHES AND LENGTHENERS

FOR CONSUMERS

BATCHED AND READY TO GO TO AND READY BATCHED 22 25

CHALLENGE #2 SNAPSHOT & RULES AGRICULTURE UNDERGROUND UNDERGROUND BACK TO MY ROOTS MY TO BACK CHALLENGE 2 | SNAPSHOT - N/A Off Camera Prep: 5 min Presentation: - N/A Cleanup: Off Camera glassware Stock video. used for glassware Personal Glassware: the drink in. No points deducted if the drink to make for judge specified used glassware Stock glassware. stock the into fit perfectly does not tasting purposes. for only longer than one that take No ingredients Homemade Ingredients: allowed. are create hour to No music allowed. A/V: # of drinks: One cocktail Total # of judges: 2 Total Spirits Reserve DIAGEO ingredients, stocklist use only may You NOTE: this challenge. for modifiers approved and other RULES: spirit. Reserve DIAGEO of 1oz a minimum drink must contain 1. The filming: start you 2. Before glasses, ice in your or ingredients any put to allowed NOT are You or pour pre-squeeze to allowed ARE You shakers. mixing glasses or make You may filming. before pouring vessels juices into stocklist as well ingredients accompanying with your infusions or macerations long as the homemade as work as part of the pre as the base spirits produce. than one hour to no more requires ingredient one serving of the & present deliver 5 minutes to have 3. You video. on your cocktail including and equipment tools own use your to ARE allowed 4. You etc. garnish picks, coasters,

Did the competitor demonstrate clean and professional clean and professional demonstrate Did the competitor Does the is the cocktail? innovative technique? How of the chosen profile highlight the flavor cocktail spirit(s) Reserve DIAGEO cocktail? is the balanced and flavorful How exceptional? the taste & aroma Are How well has the competitor connected with the connected has the competitor well How in a clear communicate audience? Did the competitor and engaging manner? of their an understanding demonstrated they Have into details relevant and integrated Spirit chosen Reserve and presentation? their serve the theme of “Back incorporated Has the competitor Did recipe? and cocktail the story into Roots” My To the Underground from use information the competitor help define their vision? to Class Studio World Agriculture and showcased themselves expressed they have well How their craft, through their sense of home and roots and presentation? serve, signature

ANALYSIS (25) ANALYSIS DRINK(S) 50%: CRAFT (25) FLAVOR PRESENTATION 50%: PRESENTATION (10) HOSTING (15) KNOWLEDGE CHALLENGE (25) ACCURACY JUDGING CRITERIA | How is this challenge judged? Total = 100 points is this challenge judged? Total JUDGING CRITERIA | How HOW IT WORKS: HOW THE CHALLENGE: THE You create your cocktail recipe and film yourself telling your story while your story telling yourself and film recipe cocktail your create You will You glassware. materials and own using your cocktail, making your your and the judges make video, along with your recipe submit your then taste and score The judges specifications. exact your to cocktail performance. Roots My to Back your while evaluating cocktail your recipe with your glassware stock recommended your Submit video. your wish for you vessels use any may submission, but you stocklist) (See Spirits Reserve All DIAGEO BRANDS: Review the ‘Underground Agriculture World Class Studios Module’ Module’ Class Studios World Agriculture the ‘Underground Review as the lesson and apply production and tequila agave crops, about root artistry. cocktail your through roots of your a story tell to inspiration call you where or just hometown, of your tell a story cocktail Let your your audience to and your you connects that a cocktail home. Make you. us what grounds Tell roots.

CHALLENGE #2 AGRICULTURE

UNDERGROUND UNDERGROUND

BACK TO MY ROOTS MY TO BACK

around your cocktail and film cocktail your around

identify as home. Craft a story a story Craft identify as home. PRE-WORK | Create a signature a signature | Create PRE-WORK

yourself letting the judges know the judges know letting yourself what connects you to your roots. roots. your to you what connects

serve that speaks to the place you you the place speaks to that serve 24 the competitor communicate in a clear and manner? a engaging clear in communicate the competitor Did audience? the connected with competitor the has well How HOSTING aroma exceptional? balancedHow and the cocktail? Are is flavorful the taste & FLAVOR ANALYSIS spirit(s) highlight the profile flavor of the Reserve chosen DIAGEO technique? the the cocktail? Does is innovative cocktail How theDid competitor demonstrate and clean professional CRAFT presentation? and roots through signature craft, their and serve, expressed and showcased their themselves of sense home they have well How vision? their define to help Studio from information Underground the use Agriculture World Class roots” recipe? and cocktail competitor story the the into Did the competitorHas incorporated to my the of “Back theme ACCURACY CHALLENGE and presentation? and Spirit integratedReserve relevant into details their serve chosen of their understanding an demonstrated they Have KNOWLEDGE CHALLENGE RUBRIC 2021 WORLD REGIONAL CLASS CHALLENGE #2 – Judging CriteriaJudging 30 points – 10 – 15 points – 20 Points – 25 points – 100 Points unappetizing, the flavors do not flavors the unappetizing, The competitor has not demonstrated not demonstrated has competitor The any expertise on bartending. They do How well is the presented cocktail is well How in demonstrate and clean professional with the audience. The presentation The audience. the with The 1 or competitor meets fewer not include any details about their about their details any not include The cocktail is unbalanced.The is cocktail The competitor was not engaging engaging not was competitor The technique? How innovative is the the is innovative How technique? their video? Did the competitor competitor the Did video? their The taste and aroma are was stiffwas or underprepared challenge requirementschallenge Below AverageBelow 0 marry well. - 0 5 points 5 chosen Spirit chosen 0 0 0 – cocktail? cocktail? - - - 6 points 6 points 4 3 points 3 6 points 6 Underground Agriculture 2021 World Class Regional Challenge Rubric PRESENTATION DRINKS balanced. The taste and aroma are innovative element. The cocktail is The is cocktail element. innovative demonstrate or clean professional The 2 competitor meets inauthentic or rehearsed. overly average, and unexciting. flavors The competitor was somewhat The competitor somewhat was The competitor demonstrates a presentation prepared was but moderate amount of expertise. They provide 1 They technique. No efforttechnique. No toward an engaging the audience. The The audience. the engaging The cocktail is somewhat somewhat The is cocktail not pleasing aesthetically challenge The competitor does not not does competitor The their chosen Spirit chosen their – – 4 7 5 6 7 Back to YourBack Roots 50% - - - – – 10 points 13 points 15 points 6 points 6 Fair – 9 points 9 requirements - 50 % 2 details about 2 details - 3 of the the 3 of understanding of and clean professional. relevant Spirit chosen about their details The cocktail is balanced.The is cocktail the taste The competitor demonstrates expertise on bartending. They provide They or more 2 bartending. on Some creativeSome effort shown toward an The competitor demonstrates a basic enjoyable and interestingenjoyable to watch. and aroma are good, and the innovative element. The cocktail is The is cocktail element. innovative The competitor was engaging the the engaging was competitor The somewhat aesthetically pleasing aesthetically somewhat audience. The presentation was flavors areflavors appetizing and The competitor meets 4 of the 4 of the meets competitor The challenge 11 - enjoyable 10 14 - 7 15 points – - Good 19 points 16 - 13 points 8 points 8 requirements 24 The competitor demonstrates exemplary excellent, andexcellent, the combination of flavors understanding of professional and clean thoughtfully integrated intentionally and intentionally integrated thoughtfully The competitor was very engaging and and engaging very was competitor The expertise on bartending and integrates on bartending and integrates expertise requirements, and each requirement is The competitor meets all 4 challenge The all competitor meets towards The and element. innovative The cocktail’s balance demonstrates The competitor demonstrates good demonstrates competitor The expertise. The taste and aroma are meaningful andmeaningful exceptional details interesting. presentation The was technique. Effective effort shown cocktail is aesthetically pleasing aesthetically is cocktail about their chosen Spirit chosen about their demonstrate innovation demonstrate are and exciting unique creative and original. 9 16 - 12 - 20 - Excellent – 20 points 15 points 25 points 25 - 10 points 30

UNDERGROUND UNDERGROUND AGRICULTURE- BACK TO AGRICULTURE- BACK TO MY ROOTS MY ROOTS

26 27 29

CHALLENGE #3 MENU CHALLENGE designer on your menu design. designer on your for your assigned venue concept concept venue assigned your for by the judges. Work with a graphic a graphic with the judges. Work by PRE-WORK | Create a unique menu a unique | Create PRE-WORK of the cocktails that will be created that will be created of the cocktails and provide a detailed recipe for one one for a detailed recipe and provide

Is the menu crafted to appeal to a wide variety of palates? of palates? a wide variety appeal to to Is the menu crafted represented? are cocktails of styles different many How of the drink In the opinion of the judges do the flavor of the venue? match the concept recipes created is the menu that they cohesive and creative How brief? their given for sense together? appealing and make the cocktails Are have cocktail they is the one balanced and flavorful How make? chosen the judges to good is the taste & aroma? How How well has the competitor connected with the connected has the competitor well How in a clear communicate audience? Did the competitor and engaging manner? and menu their venue presented Has the competitor the Diageo explain Does the competitor expertly? concept selections that appear on their menu? Spirits Reserve a strong demonstrate Does the competitor Does menu communicate of the venue? understanding way? and unique in a creative its offerings the from used information Has the competitor help define their vision? to Class Studio World On Menus

PRESENTATION 50%: PRESENTATION DRINK(S) 50%: CRAFT (30) FLAVOR (20) ANALYSIS HOSTING (10) HOSTING (20) KNOWLEDGE CHALLENGE (20) ACCURACY THE CHALLENGE: THE A cohesive, well thought-out menu is crucial to a venue’s success. If success. a venue’s to menu is crucial thought-out well A cohesive, concept venue a you will be given finalists, as one of our ten selected the for 7 cocktails a menu of develop to and 7 days board and mood be made drinks which will one of the for submit a recipe will You venue. your After creating judges. and tasted by the specifications your to designer with a graphic will be assigned a time slot you menu of drinks, your and explain concept will describe the venue during which you a one-of-a designer will then create graphic the menu. The vision for specifications. your kind menu to of your on: (1) the balance and creativity challenge will be evaluated The and mood board concept venue the menu fits the well menu, (2) how After the cocktail. of the tasting and (3) the flavor assigned, were you a two- record will be scheduled to you by the designer menu is created on screen and inspiration menu describing your minute audio recording are the judges as they to and thought process concept your explain to menu. your and reading cocktail tasting your = 100 points is this challenge judged? Total JUDGING CRITERIA | How Finals Challenges 28 HOW IT WORKS : CHALLENGE 3| SNAPSHOT CHALLENGE #3 CHALLENGE #3 OVERVIEW | RULES YOU’LL CREATE A UNIQUE MENU FOR Prep: Production will ensure you have the assets you wish to display in SNAPSHOT YOUR ASSIGNED VENUE CONCEPT conjunction with the audio presentation and that you will submit for AND PROVIDE A DETAILED RECIPE your presentation. FOR ONE OF THE COCKTAILS THAT WILL BE CREATED BY THE JUDGES. Presentation: 5 min WORK WITH A GRAPHIC DESIGNER ON YOUR MENU DESIGN. Cleanup: N/A

RULES: Glassware: Stock glassware specified for judge to make the drink in. Points may be deducted if the drink does not fit into the stock 1. Each drink must contain a minimum of 1oz DIAGEO Reserve spirit. glassware. Stock glassware is the intended vessel for the venue and the cocktail. 2. You MUST use the venue and brief you are given. Homemade Ingredients: You may submit homemade ingredients 3. You will be given one week to develop your menu before working that take no longer than 48 hours to create with ingredients from the with your graphic designer. Challenge Stocklist ONLY.

4. You will be given one 15-minute feedback and editing session with A/V: No Music your designer after their first draft of your menu. Total # of drinks: 7 drinks per menu, with 1 drink specified as the drink 5. You have 2 minutes to present the concept of your menu, your the judges are tasting inspiration, the profile and reasoning behind the cocktails you have chosen in audio voice recording. Total # of judges: 2

6. The recording will be combined with a shared screen of the concept BRANDS: you were given, the mood board, and the menu. DIAGEO Reserve Brands (See Stocklist)

7. One cocktail of your choosing from your menu will be made by your judges to your exact specifications.

8. The cocktail must use stock glassware and the Menu World Class stocklist only. The cocktail must be intended to fit in that vessel.

9. You may submit homemade ingredients that take no longer than 48 hours to create with ingredients from the stocklist ONLY.

NOTE: You may only use stocklist ingredients, DIAGEO Reserve Spirits and other approved modifiers for this challenge.

MENU CHALLENGE MENU CHALLENGE

30 31 aroma? & taste the good is How to make? judges the chosen balancedHow and the one is flavorful they cocktail have FLAVOR ANALYSIS together? sense their brief? given Are the appealing cocktails and make creative the and that menu is cohesive they created for the drink recipes the match concept of the venue? How represented? of do flavor the judges of the opinion the In different many palates? How are of cocktails styles the craftedIs menu to appeal to of variety a wide CRAFT vision? their define to help Studio Class from World Menus information On the used competitor offeringsits a creative in and the unique Has way? communicate menu Does venue? of the understanding strong a demonstrate competitor the Does ACCURACY CHALLENGE menu? that selections appear Spirits Reserve onDiageo their concept expertly? the Does competitor the explain presented competitor the Has and menu venue their KNOWLEDGE manner? and engaging clear a in communicate competitor the Did audience? the connected with competitor the has well How HOSTING Judging CriteriaJudging – 30 points – CHALLENGE RUBRIC 2021 WORLD REGIONAL CLASS CHALLENGE #4 10 points – 20 points – 20 points – – 20 points 100 Points marry well. aroma are unappetizing unbalanced.The is cocktail The taste and The competitor does not demonstrate clean or clean demonstrate not does competitor The expertise on bartending. They do not include do on They not bartending. include expertise The 1 competitoror challenge meets fewer professional technique. effort No toward an The competitor was not engaging with the the with not engaging was competitor The The competitor has not demonstrated any any not demonstrated has competitor The audience. The presentation stiff was or innovative element. The cocktail is not The is cocktail element. innovative any details about their chosen Spirit chosen about their details any Below AverageBelow aesthetically pleasing aesthetically 0 - underprepared requirements 5 points 5 0 0 0 0 - - - - 5 points 5 points 3 5 points 5 points 5 the flavors do not flavors the 2021 World Class Regional Challenge Rubric PRESENTATION unexciting. and aroma are average, and flavors balanced. somewhat TheThe is taste cocktail innovative element. The cocktail is somewhat somewhat The is cocktail element. innovative amount of expertise. They provide 1 The competitor was somewhat engaging the the engaging somewhat was competitor The DRINKS audience. The presentation prepared was The 2 of competitor the meets challenge The competitor demonstrates a moderate understanding of and clean professional. Menu Challenge Challenge Menu Some creativeSome effort shown toward an The competitor demonstrates a basic but inauthentic or overly rehearsed. or overly but inauthentic about their chosen Spirit chosen about their aesthetically pleasing aesthetically – requirements 50% 4 6 6 6 6 - - - - – 10 points 10 points 10 points 10 points – Fair 6 points 6 50 % LIGHTNING ROUND

PRE-WORK | Nothing! Our Top Five - 2 details 2 details will be notified of their Regional Covid-compliant Lightning Round after they advance from the Top Ten. relevant Spirit chosen about their details understanding of professional and clean The competitor demonstrates expertise The cocktail is balanced.The is cocktail the taste and on bartending. They provide They or more 2 bartending. on towards The and element. innovative aroma are good The competitor demonstrates good demonstrates competitor The enjoyable and interestingenjoyable to watch. The competitor was engaging the the engaging was competitor The technique. Effective effort shown cocktail is aesthetically pleasing aesthetically is cocktail audience. The presentation was The competitor meets 3 of the 3 of the meets competitor The appetizing and enjoyable challenge 11 - 11 - 11 - 11 - 15 points 7 - Good 15 points 15 points 15 points 8 points 8 , requirements and the are flavors The competitor demonstrates exemplary The competitor demonstrates exemplary excellent, andexcellent, the combination of flavors understanding of professional and clean thoughtfully integrated into the cocktail. cocktail. the into integrated thoughtfully thoughtfully integrated intentionally and intentionally integrated thoughtfully The competitor was very engaging and and engaging very was competitor The The aesthetics are cocktail exceptional expertise on bartending and integrates on bartending and integrates expertise requirements, and each requirement is The competitor meets all 3 challenge The all competitor meets The cocktail’s balance demonstrates expertise. The taste and aroma are meaningful andmeaningful exceptional details technique. Creative were elements interesting. presentation The was and demonstrate expertise about their chosen Spirit chosen about their demonstrate innovation demonstrate are and exciting unique creative and original. 16 - 16 - 16 - 16 - 9 Excellent - 10 points 20 points 20 points 20 points 20 points

MENU CHALLENGE

32 33 GLASSWARE KIT & ICE GLASSWARE PHOTOS PLEASE ONLY USE STANDARD BAR EQUIPMENT ON THIS LIST TO CREATE YOUR RECIPES. YOU DO NOT NEED TO PURCHASE ANY OF THESE ITEMS. THEY ARE FOR ILLUSTRATIVE PURPOSES ONLY AND YOU MAY USE ANY OF THE LISTED STANDARD BAR ITEMS ALREADY AVAILABLE TO YOU. THE RULES OF USE OF STOCK GLASSWARE ARE ADDRESSED IN EACH CHALLENGE. Acopa 11 oz. Wine Glass Acopa 11.5 oz. Collins

EQUIPMENT STOCK GLASSWARE

Bar Spoon Libbey 4 oz. Cordial Blender Acopa 13.25 oz. Poco Bar Rags Acopa 11 oz. All-Purpose Wine Bus Tubs Acopa 6.25 oz. Flute Cheese Cloth Libbey 8.5 oz. Coupe Chopping Board & Knife Acopa 11.5 oz. Collins Citrus Peelers Acopa 12 oz. Double Rocks Acopa 12 oz. Double Rocks Acopa 13.25 oz. Poco Citrus Press Acopa 7.25 oz. Martini Cocktail Skewers Master’s Reserve 5.5 oz. Nick & Nora Fine Strainer Garnish Bowls Glass Bottles STOCK ICE Hand Pressed Juicer Hay Straws - L Kold Draft Hay Straws - S Pebble Ice Hot Plates Large Cubes Ice Scoops Collins ISI Whipper (co2, n2) Spears Japanese Mixing Glass Hotel Ice Libbey 4 oz. Cordial Master’s Reserve 5.5 oz. Jigger Nick and Nora Shaker Set Mixing Beakers Saucepan Chinois Strainer Smoking Gun Sous Vide Speed Pourers Strainers Thermometer Wooden Spoons Tea Kettle Acopa 7.25 oz. Martini Glass Libbey 8.5 oz. Coupe

34 35 DRINKS & PREPARATION COPYRIGHT

OFFICIAL RULES • Recipes entered must be the creation of the competitor alone. Competitors and drinks presented during the competition may be OFFICIAL RULES If a competitor is thought to have obviously plagiarized a known, photographed (still or video) by the organizers, and copyright of existing cocktail they will be disqualified. these images for any use will be retained by the organizers. • Interpretation of the term ‘classic cocktail’ will be left to the sole discretion of the judges; therefore, competitors are encouraged to use a conservative definition of ‘classic cocktail.’ DRINK NAMES

• Recipes must contain a minimum of 1oz of a Diageo Reserve Drink names including rude, lurid, sexual words, or words associated Brand product from the World Class Stock List. Total alcoholic with either narcotics, copyrighted terms, or with motor vehicles are ingredients must be equivalent to no more than 3oz at 40% alc/vol (total alcohol equivalent to less than 1.2oz at 100% alc/ vol. Drinks prohibited. Please review Diageo’s Marketing Code for more detail. that do not align with Drinking Responsibly and Diageo’s Marketing Code (DMC) may be disqualified. CONDUCT • Ingredients may be measured using a jigger, similar tool, per DMC video compliance, all spirits must be poured with a measuring vessel. Competitors are allowed to use their own bar tools, cocktail All competitors must abide by the USBG Code of Conduct shakers, or mixing glass for the creation of the cocktails unless during program activities. otherwise specified for a specific challenge.

• PLEASE NOTE - your printed toolkit is incorrect - you may JUDGING AND SCORING not go over your time allotted as these are filmed and pre-recorded challenges. The judges reserve the right to have the final decision on any matter • Competitors serving drinks that appear inedible or competitors relating to the judging of the competition. Competitors will be judged working with unhygienic methods will be disqualified from that according to the criteria set out in the rules and scored out of a challenge for scoring purposes. potential maximum point value that can be earned, per judge, in each challenge. Each challenge has a slightly different weighing of points • The World Class Organizers reserve the right to modify available stock list ingredients by region should any state regulations/ to reflect the focus of the skills being tested. Each challenge carries availability apply in the judging location. We will communicate any the same importance in the overall judging. In the Regional Challenges unavailable ingredients to you prior to your recipe submission due competitors will be ranked ONLY against those from their region. date. If a change to the available stock list ingredients occurs after Ranking will be decided by the accumulation of points from each recipe submission, you will be given the opportunity to submit a challenge. recipe with a substitution.

JUDGING CATEGORY DEFINITIONS FIRE RESTRICTIONS All judging criteria is clearly laid out in the rules for each Use of open flame and fire may be restricted at In-person events. individual challenge.

GLASSWARE

No brand name or logo other than the regular discrete mark of the glassware manufacturer should be visible. Standard glassware will be available for use in all challenges. If the challenge allows competitors may present in any shape of glass, cup, or other receptacle supplied by the competitor.

36 37 PROFESSIONALISM • You must attend ONE of the two call options for both the EXTENDS TO YOUR Challenge Deck and the Filming Deck MEDIA SOCIAL ACTIONS ON SOCIAL NEXT STEPS RECAP MEDIA AS WELL AS • You have until 11:59pm PST on Jan 27th to submit your IN PERSON. PLEASE questions/requests HERE for Challenges and 11:59pm PST on Feb 3rd HERE for filming #STAYWORLDCLASSY • All questions from the phone calls for each toolkit will be answered via email in two central documents by Jan 29th and Feb 5th Please follow & tag these pages in your posts: • All videos must be submitted to videographer no later than @usbg 11:59PST Monday, February 15th to avoid penalty for lateness. @worldclassus (5 points per video, per day) facebook.com/worldclassunitedstates • All recipes must be submitted HERE no later than 11:59PST Sunday, February 21st to avoid penalty for lateness. Hashtags to include: (5 points per cocktail, per day) #worldclassus • When putting liquids into a vessel intended for consumption, #worldclass2021 (cocktail shaker, glass, etc.), the liquid ingredients must be #usbg expressed in ounces, dashes, or drops. For a recipe intended to #diageo be part of the finished cocktail such as a cordial ingredient maybe expressed in grams for the overall recipe. OFFICIAL PROGRAM NAME IS: • All links for calls and submissions can also be found on page 6/7 of USBG PRESENTS WORLD CLASS this deck, “Key Dates” SPONSORED BY DIAGEO • Read all challenges, rules, and DIAGEO Marketing Code carefully, If you received a free invite to this event and choose to post on social prepare thoughtfully, and get ready to have an amazing time. media about the event or a Diageo brand/product, you will include One drink can change your life!! #FreeInviteDiageo #worldclassus in the first two lines of each post and in every frame of a story.

38 39 MUST BE 21+, PLEASE DRINK RESPONSIBLY. Diageo, New York, NY. 40