EURASİA TÜRKİYE CUP YARIŞMA KURALLARI / ENTRY REQUIREMENTS AND COMPETITION RULES

EURASIA MIXOLOGY CHAMPIONSHIP 2026

ULUSAL KOKTEYL YARIŞMASI

KATILIM KOŞULLARI VE YARIŞMA KURALLARI

6–9 Kasım 2026 | Alanya, Türkiye

Kategori: Klasik Kokteyl

SON BAŞVURU TARİHİ: 20 EKİM 2026

1. ORGANİZASYON VE AMAÇ

6–9 Kasım 2026 tarihleri arasında düzenlenecek Uluslararası Eurasia Kokteyl Yarışması kapsamında,

Türkiye’nin farklı bölgelerinden katılımcıların yer alacağı ulusal ön eleme ve final yarışması

gerçekleştirilecektir.

Yarışma, TAMDER, AYİ-DER ve Türkiye Bartender Topluluğu iş birliğiyle düzenlenecektir.

Yarışmanın amacı; Türkiye’deki bartending ve miksoloji kültürünü geliştirmek, yerel ürünlerin

uluslararası standartlarda kullanımını teşvik etmek ve Türkiye’yi Uluslararası Eurasia Kokteyl

Yarışması’nda temsil edecek yarışmacıyı belirlemektir.

Ulusal yarışmanın birincisi, ertesi gün düzenlenecek uluslararası yarışmada Türkiye’yi temsil etme hakkı

kazanacaktır.

2. YARIŞMA KONSEPTİ

Ön eleme başvurularında yarışmacılardan, tropikal ve Akdeniz ürünlerini bir araya getiren özgün bir

kokteyl reçetesi hazırlamaları beklenmektedir.

Hazırlanacak kokteyl:

• Dört porsiyon olarak sunulabilecek şekilde planlanmalıdır.

• En az bir tropikal bileşen ve en az bir Akdeniz bileşeni içermelidir.

• Yarışmacının özgün reçetesine dayanmalıdır.

• Tat ve aroma açısından dengeli, teknik olarak uygulanabilir ve servis standardı yüksek olmalıdır.

• Kullanılan ürünlerin hikâyesi ve konseptle ilişkisi açıklanmalıdır.

Yarışmacılar, yerel, mevsimsel ve sürdürülebilir ürünleri kullanmaya teşvik edilir.

3. KATILIM KOŞULLARI

Yarışmaya profesyonel bartenderlar, miksoloji alanında çalışanlar ve ilgili meslek kuruluşlarının uygun

gördüğü adaylar katılabilir.

Her yarışmacı:

• Yarışmaya bireysel olarak katılmalıdır.

• Başvuru formunu eksiksiz doldurmalıdır.

• Reçetesini belirtilen tarihe kadar iletmelidir.

• Yarışma sırasında kendi reçetesini hazırlamalıdır.

• Yarışma kurallarına

EURASIA MIXOLOGY CHAMPIONSHIP 2026

INTERNATIONAL COCKTAIL COMPETITION

ENTRY REQUIREMENTS AND COMPETITION RULES

6–9 November 2026 | Alanya, Türkiye

Categories: Classic Cocktail and Flair

APPLICATION DEADLINE: 25 October 2026

1. ORGANISATION AND PURPOSE

The Eurasia International Cocktail Competition is organised in collaboration with TAMDER, AYİ-DER and

the Türkiye Bartender Community.

The competition brings together bartenders from different countries to encourage professional and

cultural exchange, support creativity and showcase the art of cocktail making on an international

platform.

2. ELIGIBILITY AND COUNTRY REPRESENTATION

Participation is limited to the first 10 countries to complete their applications.

Each country may enter:

• One competitor in the classic cocktail category;

• One competitor in the flair category.

Each category must have a separate representative. A country may therefore be represented by a

maximum of two competitors.

Places are allocated on a first-come, first-served basis, according to the order in which complete

applications are received. Participation is confirmed upon written acceptance by the organiser.

Competitors enter individually and represent the country stated in their application.

3. DIRECT ENTRY AND RECIPE COMPLIANCE REVIEW

There will be no recipe-based preliminary selection for the international competition. Confirmed

competitors will compete directly in their registered category.

Recipes and application documents will be reviewed solely for compliance with the competition rules,

mandatory product requirements and cocktail concept.

The organiser may request clarification or corrections where information is incomplete or does not

comply with the rules. This review is not a scored preliminary selection.

4. APPLICATION AND RECIPE SUBMISSION

The following information must be submitted for each competitor:

• Country represented

• Competition category

• Competitor’s full name

• Telephone number and email address

• Workplace or affiliated institution

• Brief professional biography

• Cocktail name

• Complete recipe with quantities per serving

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• Preparation method

• Glassware, garnish and service details

• Cocktail story and concept description

• Clear identification of the tropical and Mediterranean ingredients

Applications must be submitted through the official communication channel designated by the organiser

no later than 25 October 2026. The recipe submission schedule and technical information will be

communicated to participants in writing.

5. SHARED COCKTAIL CONCEPT

The concept of combining tropical and Mediterranean ingredients applies to both the classic and flair

categories.

Each competitor’s cocktail must:

• Include at least one tropical ingredient and at least one Mediterranean ingredient.

• Be based on the competitor’s original recipe.

• Demonstrate balance in flavour, aroma and ingredient combinations.

• Be practical to prepare and meet a high standard of service.

• Reflect the story of the ingredients and their connection to the concept.

The ingredients’ story and connection to the concept must be explained in the application. The use of

local, seasonal and sustainable ingredients is encouraged.

Classic category competitors must also explain this connection during their stage presentation. The

existing flair performance and scoring system remains unchanged; no additional spoken presentation

requirement is introduced.

6. COMPETITION FORMAT

The classic category will follow an IBA Super Final-style concept, with competitors performing

individually on stage. The Eurasia-specific timing, service and scoring requirements are set out in this

document.

Classic competitors must explain their story, ingredient choices, techniques and flavour structure to the

judges and audience while preparing their cocktails.

Storytelling, presentation speech, stage presence, orientation towards the judges and audience, and

audience engagement are key elements of the assessment.

The flair category will use its separate technical and tasting scoring forms. Classic category timing and

service requirements do not automatically apply to flair.

7. CLASSIC CATEGORY TIMING AND SERVICE

Each competitor will receive:

• 2 minutes for workstation setup;

• 5 minutes for cocktail preparation, presentation and service.

The setup period is for organising the workstation; cocktail production must not begin during this time.

Glassware and equipment may be chilled during setup.

Competitors must prepare four cocktails using the same recipe and have all four ready for service within

the 5-minute performance. Speech and garnish placement are included in this time.

At the end of five minutes, the performance stops and the competitor must raise their hands. No

overtime is permitted. A deduction of 25 technical points applies to each cocktail not ready for service.

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No external assistance or intervention at the competitor’s workstation is permitted during the

performance.

8. FLAIR CATEGORY PROCEDURES

The existing flair technical and tasting scoring system will be retained.

The performance time limit, number of servings and category-specific technical requirements will be

communicated to competitors in writing before the competition.

A deduction of 10 points applies for every 10 seconds over the time limit. Other technical deductions

follow the flair judges’ scoring form.

The requirement to combine tropical and Mediterranean ingredients also applies to the flair cocktail.

9. MANDATORY USE OF BOLS LIQUEUR

In the classic category, each cocktail serving must contain at least 2 cl / 20 ml of Bols liqueur. The

minimum total quantity for four servings is 8 cl / 80 ml.

The product name and quantity per serving must be stated in the recipe. Bols products that are not

liqueurs do not satisfy this requirement.

The liqueur must form part of the cocktail’s flavour structure; use solely as decoration is insufficient.

During the presentation, the competitor must explain the role of the selected Bols liqueur in the recipe.

In the classic category, failure to use the required liqueur, or using less than the minimum quantity per

serving, will result in disqualification.

The 2 cl requirement in this section applies to the classic category. Flair product requirements will be

communicated in the category’s technical specifications.

10. INGREDIENTS AND EQUIPMENT

Bols liqueurs will be supplied by the sponsor for both categories.

Competitors must bring all other ingredients, glassware, bar equipment, garnishes and presentation

items required for their performance.

Each competitor is responsible for ensuring that their materials are complete, safe, hygienic and ready

for use.

11. GARNISH AND DECORATION

In the classic category, garnishes may be prepared, cut, dried, shaped and assembled in advance.

There will be no separate garnish preparation session or garnish preparation score. Garnishes must be

placed on the cocktails within the 5-minute performance.

The tasting judges will assess originality, neatness, harmony with the cocktail, stability and ease of

drinking. The technical judge will assess hygiene and application errors.

In the flair category, garnish and decoration will be assessed using the existing flair tasting form. The

conditions for applying the garnish time penalty will be explained in the category’s technical briefing.

12. JUDGING AND SCORING

CLASSIC CATEGORY — MAXIMUM 900 POINTS

• Storytelling, presentation and stage communication: 200 points

• Technical execution: 350 points

• Tasting and garnish: 350 points

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The presentation score is the arithmetic average of two judges’ scores. The tasting score is the

arithmetic average of four judges’ scores. Technical execution is assessed by one technical judge.

FLAIR CATEGORY — MAXIMUM 415 POINTS

• Technical performance: 340 points

• Tasting: 75 points

The technical score is the arithmetic average of four judges’ scores. The tasting score is the arithmetic

average of three judges’ scores.

Detailed criteria, deductions and category-specific penalties are specified in the Eurasia judges’ scoring

forms. These forms constitute an integral part of the competition rules.

13. RECIPE COMPLIANCE AND PROFESSIONAL CONDUCT

Competitors must prepare their cocktails in accordance with the submitted recipe. Any deviations will be

addressed under the technical rules and scoring form applicable to the relevant category.

In the classic category, substituting or omitting recipe ingredients will result in disqualification. Ordinary

measurement errors are subject to technical deductions, without prejudice to the mandatory minimum

Bols liqueur requirement.

Competitors must treat judges, fellow participants, organisers and audience members respectfully and

comply with hygiene and safety requirements.

The judges’ decisions are final and binding.

14. USE OF RECIPES AND SUBMITTED CONTENT

By submitting an application, competitors grant permission for their recipes, photographs, stories and

descriptions to be used in the organiser’s promotional, communication, press and social media

activities.

The competitor’s name and professional details will be credited alongside the content wherever

reasonably possible.

Competitors confirm that the submitted content is their own and does not infringe any third party’s

copyright or usage rights.