Cocktail Art Challenge 2025

In honor of the fourth NATIONAL FLAIR BARTENDER’S DAY on June 10, 2025 we welcome you back to the Cocktail Art Challenge June 8-10, 2025, where we challenge you to create your best cocktail art while entertaining us on stage with the art of Flair for the crowd and the judges. What will you create?

REGISTRATION: CLICK HERE

OFFICIAL CONTEST RULES CLICK HERE

Prizes

Pro Division 1st Place: $1,500 + Trophy:

2nd Place: $1,000 + Trophy:

3rd Place: $500 + Trophy:

4th Place: $250 + Trophy:

5th Place: $125 + Trophy:

Advanced Division

1st Place: $500 + Trophy:

2nd Place: $250 + Trophy:

3rd Place: $100 + Trophy:

Amateur Division

1st Place: $250 + Trophy:

2nd Place: $125 + Trophy:

3rd Place: $100 + Trophy:

FINEST CALL STALL: $100 + Trophy:

MOST ACCURATE BARTENDER: $100 + Trophy (Open to anybody on site that wants to compete):
PEOPLE’S CHOICE: $100 + Trophy:

BarProducts.com BAM (Big Ass Move):

SPILL-STOP CHALLENGE WINNER: $250 + TROPHY

BEST 30 SECOND SPILL-STOP #285-50 & FINEST CALL COMPETITOR COMMERCIAL 1st Place: $500 + Trophy

FLAIR YARD DAY CONTESTS (Tuesday June 10th Open to everybody)

FLAIRCO LONGEST 3 BOTTLE JUGGLE: $100 + Trophy:

FLAIRCO MOST CONSECUTIVE BUMPS: $100 + Trophy:

FINEST CALL STALL: $100 + Trophy:

Competition Date: June 8-10, 2025

Competition Location:

Biergarten Boca Raton

309 Via de Palmas

Unit 90

Boca Raton, Fl 33432

Yard Day Location:

Tuesday June 10, 2024.

Lake Worth Beach

10 S Ocean Blvd

Lake Worth Beach, Florida 33460

Competition Outline:

Competitors will be challenged on Working Flair, Exhibition Flair, Accuracy and original Cocktail Creations with the best Flair performance on stage as judging points will be based on 50% Mixology & 50% Flair with a possible 10 point accuracy bonus.

This event is proud to be part of the Flair Bartenders’ Association Tour 2025. More info can be found using the link… https://barflair.org/fba-tour

Competitors

Pro Division

1. Kristof Vandenabeele (Antwerp, Belgium)

2. Jean Manuel Griman Linares (Fort Lauderdale, FL)

3. Mike Hastings (Nashville, TN)

4. Manny Picon (Miami, FL)

5. Charlie de León (San Carlos, Uruguay)

6. Joseph Chavarria (Managua, Nicaragua)

10.

11.

12.

Advanced Division

1. Eduardo Lazarte (Rosario, Argentina)

2. Darious Beraquit (Cherry Hill, NJ)

3. David Rose (Miami Beach, FL)

4. Jesse Perez (Kalamazoo, MI)

Amateur Division

1. Kyrylo Filipushko (New York, NY)

2. Francisco Bastardo (Hartford, CT)

3. Denmyr Nava (Paraguana, Venezuela)

4. Arby Beck (Orlando, FL)

5. Yeroni Parra (???)

Emcee:

DJ: Kid Karter

Cocktail Network Live Anchor:

Photography:

Videography: VM Cesarphotograph

Itinerary Itinerary Sunday June 8^th, 2025:

8pm: Competitor Meet & Greet and Official Competitor Meeting with Sponsor Education Biergarten Boca Raton 309 Via de Palmas Unit 90 Boca Raton, Fl 33432
First ones there that completely fill out their paperwork gets to choose what order they would like to compete in.
So SHOW UP ON TIME & FILL YOUR PAPERWORK OUT FIRST!

Itinerary Monday June 9^th, 2025:

3pm: Competitor Meeting
5pm-Midnight: Competition
Midnight-2am: After party at Biergarten Boca Raton

Itinerary Tuesday June 10^th, 2025:

3pm: Flair Yard Day on Lake Worth Beach 10 S Ocean Blvd Lake Worth, FL 33460 On the grass between the pavilions.

Registration $100/$75/$50: Please email events@barwars.info with either Pro, Advanced or Amateur division along with first name, last name, phone number, where you live, T-Shirt size, instagram handle & 3 good quality pictures of you Flairing for your flyer after you make online payment.

First competitors in the Pro Division, Advanced Division and in the Amateur Division to sign up first, secure their spot before registration closes. Registration is non-refundable and on a first come, first serve basis.

Pro Division: $100

Advanced Division: $75

Amateur Division: $50

TICKETS: VIP $50 TABLE SEATING /FREE GENERAL ADMISSION TO WATCH
https://www.eventbrite.com/e/cocktail-art-challenge-2025-tickets-1234794687149

Any questions can be emailed to contact@bartendbetternow.com and the question and answer will be posted below and is the competitors job to check this page daily to stay updated…

COMPETITOR QUESTIONS & ANSWERS WILL BE POSTED BELOW…

Q: “When will the full list of Sponsors be published?

A: As soon as its ready. More will be posted by May 9th if not sooner

UPDATE: Rules posted. Sponsors list & Bar Layout coming next.

Q: “Hi, just read the rules, a little confuse, so what’s the sponsor spirits?
And if we coming from another state? We need to provide everything, except of ice? (Glasses, bottles, shakers, garnishes)”?

A: Sponsor will be listed soon once finalized.

It should make more sense once the bar layout (if this id your first Cocktail Art Challenge) is posted but the working flair vodka, gin, rum, tequila, brandy, Finest Call products that will be on the bar layout and all of the Reàl syrups listed on the bar layout, cola, lemons and tall glass are provided.

Anything else you include in your specialty cocktail Yes you would provide.

Q: “1. **Long Island Iced Tea Construction:** Should a Long Island Iced Tea be constructed in a separate mixing tin and then poured into the serving glass, or is it acceptable to build it directly in the glass with a quick stir or shake? Could you please provide guidance on the preferred method and any associated regulations?

2. **Molecular Mixology Techniques:** I’m interested in incorporating molecular mixology techniques, such as isi foams, into my cocktails. If I choose to do so, must these foams be prepared immediately before serving, or is it permissible to prepare them in advance? This clarification is crucial for efficient time management during the competition round.

(related to question can I use real syrups for the ISA FOAM )

3. **Soy Lecithin Air:** Similar to the previous question, if I intend to utilize soy lecithin air, must the preparation of this element occur exclusively during the judging round, or is pre-preparation allowed, provided I bring all necessary components? I am particularly interested in understanding the best practice for this technique within the time constraints of the competition.

4. **Props and Presentation:** I’d like to know whether the use of props to enhance the overall presentation and create a memorable experience for the judges to create a memorable moment is permitted. Could you provide further details on acceptable prop usage?

5. **Judge Interaction:** Will there be an opportunity to briefly discuss my cocktail creation with the judges during the competition? Understanding the allotted time for this interaction would be helpful in planning my presentation.

Thank you for your time and consideration. I appreciate your guidance in clarifying these points. I look forward to your response.”

A: 1. YES (because it does not say Shake & Strain) you can build in designated Tall glass, SHAKE and use the same glass with ice and top with cola or use another tin and SHAKE & strain into the designated tall glass. Stir would be the wrong procedure as the recipe states SHAKE.

2. Yes, all garnishes can be done in advance included foams, airs, etc… any required sponsors must be poured during your round but you can incorporate additional sponsors if desired. For your Specialty Cocktail recipe:
At least 2 Spirit Sponsors (totaling a minimum of 1 1/2oz) per cocktail
Reàl Syrups (any expression & minimum of 1/2oz) per cocktail must be poured during your round to count towards these.

3. Answered in #2.

4. Per the rules “Any drinks, props, assistance or equipment that is not already at the bar other then standard bar equipment must be pre-approved by Rob Husted.” There is no one answer to this questions is why it will be discussed on a case by case basis.

5. Yes, after your round you have your additional “1 Touch” which you may discuss your cocktail to the judges within that one minute if desired.

UPDATE: Every competitor will have the option for an additional “1 Touch” to perform in front of the Mixology judges on stage within a minute. If there is a special garnish you would like to add, or add that one missing ingredient you might have missed you will have the same “1 Touch” or same 1 interaction to utilize if you choose at the judges table.

Q: “Question spill stop pour can be executed before round starts or it have to be done in between the 6 minutes

Please advice?”

A: COPY & PASTED FROM THE RULES: “Spill-Stop Free Pour Points: (Mandatory Pour with designated Spill-Stop Pour
Test bottle with a Spill-Stop #285-50 Pour Spout)
5 Bonus points if you are accurate or 5 Point deduction if you are not accurate.
Must be poured during your round and you will pull randomly 1 1/2oz, 2oz or
1/2oz pour right before your round starts.”

Q: “Will we able to pre ice or pre pre-garnish? And what size is the Spanish Long Island cup ? When will the bar layout be out ? May we request a sound check for music ? Sorry for all the questions !

A: COPY & PASTED FROM THE RULES: “You may pre-ice & pre-garnish your glassware on the bartop”

The size of the Spanish Long Island Iced Tea is 14oz and here is the exact link to the glass to order from BarProducts.com… https://barproducts.com/products/barconic-tall-glass-alpine-14-oz-box-of-12?_pos=2&_sid=269563c26&_ss=r

Hoping to have the bar layout posted by Sunday night. Need to the sponsors to finalize and sign off to complete this.

YES, the emcee will do a sound check of the first few seconds of everyone’s music before their round starts to ensure it is the correct track.

Q: “Are we allowed to infused purchased cordials for our Signature recipes? For example an Infused Cointreau or any other modifier; if so it has to be on the original bottles or the competitor clear choice bottle?“

A: No, the only home made ingredients you can make are non-alcoholic.

COPY & PASTED FROM THE RULES:
Homemade non-alcoholic ingredients ARE ALLOWED.
• Competitors may utilize any non-competing non-alcoholic homemade
ingredients, juices, egg whites, aqua faba, teas, etc… in Competitor Choice
bottles. Competitor choice bottles are clear unlabeled bottles for ingredients
listed above and only if it’s in your recipe for your specialty cocktail. No
electrical tape, not tinted glass, no stickers, no distinguishing marks or
elements, … “clear unlabeled bottles” only.

If you wanted to use an alcoholic cordial in your specialty cocktail like Cointreau, it would have to be in the original bottle and not altered.

Good luck to all of the competitors!