Have you heard of a network of mixologists, flair bartenders and spirit producers from all over the world, connecting everybody who works with a
shaker?
Here is the story. The International Bartender Association is a worldwide union of bartender guilds from all over the world.
The IBA was founded in 1951 in Torquay, England by seven countries Italy, Great Britain, Switzerland, Denmark, Sweden, The Netherlands, and France but national bartenders associations have existed for much longer than that. The oldest is Deutsche Barkeeper Union founded already in 1909.
IBA today counts 52 member countries from all continents and more than 40.000 bartenders. There are also 37 associated members – producing companies who work closely with the Association.
The idea behind this is of course to keep communication between bartenders worldwide exchanging ideas recipes etc. and keeping contact with the producers.
The office is now situated in Singapore with the president Mr Derrick Lee but each continent has their own area president.
The IBA has tried also to standardize the classic recipes although all countries have different serving regulations, measuring systems and also different products available, this is really hard.
So it is basically the international association for bartenders who like to develop themselves.
The membership goes through the national bartender association, if you are a member of the national guild in your country and the guild is a member of IBA you are a member of IBA.
For more info have a look at www.iba-world.com
The most well known arrangement has always been the World Cup final.
It is held every year together with the IBA annual congress. Today there are finals in classic and since 1999 also in flair bartending.
The classic part has been divided into Pre-dinner cocktail, After-dinner cocktail, Longdrink or fancy (open) categories and one category each year, but now there are thoughts of making it open very year.
In the world cup final the national champions from all member countries compete against each other in a preliminary round then the twelve best goes to semi final round and the top six to the ultimate final.
The drinks are judged by an international jury on the criteria: appearance, aroma, taste and overall impression, where the taste score of course is the most important.
There is also a technical prize from the technique judges who only are judging the work on stage and checking that the competitor completes his/hers five drinks within 5 minutes for cocktail or 7 minutes for a longdrink.
The taste juries are always placed in a separate room and only receive a glass with a number on it, not knowing who made it or what the drink consists of.
For the flair bartenders they only do their show once and they have 5 min as time limit.
The show routine and the taste score are added.
In the competition are only the products of the IBA Associated members allowed, only five ingredients (seven for flair) and not more than seven cl. of alcohol.
ABSOLUT Vodka has been a proud sponsor and associated member for many years and has been the base for the winning drinks four times in the last nine years.
Another important event is the IBA Training Centre a.k.a. John Whyte Course a two weeks international training centre for young members of the bartender guilds world wide. This course is held yearly in Europe, South America and Singapore and gives basic and advanced, international related knowledge about the bar business
It is a great opportunity for young bartenders to learn more and establish an international network.
IBA World Champions with ABSOLUT VODKA 1998-2007
Ricardo J. Serrao Severim - Portugal
BLUE TEMPTATION 1998
0,5 cl ABSOLUT VODKA
2,5 cl Blue Curacao Bols
2,0 cl Pisang Ambon Bols
1,0 cl Banana Liqueur Bols
1,0 cl Cream Fresh
Garnish: Orange, cherry, mint
Cocktail glass
Annelie Karlsson-Ingeldsen - Sweden
MADAM 1999
2,0 cl ABSOLUT CITRON
2,0 cl Melon Liquor
2,0 cl Lime/Citron Liquor
12 cl Exotic nectar juice
Garnish: lime spiral, orange peel, mint
Jorge Alberto Soratti – Italy
SMILE 2002
3 cl ABSOLUT MANDRIN
2 cl Charleston Follies
2 cl Cinzano Dry Vermouth
1 cl Strawberry Syrup
12 cl Fresh Pineapple Juice
Shake over ice and strain into a highball glass
Garnish: Apple, Pineapple and Plum
Highball glass
Sergio Pezzoli – Belgium
STRAWBERRY NIGHT 2005
2 cl ABSOLUT VANILIA
2 cl De Kuyper Passion Fruit Liqueur
2 cl Marie Brizard Manzanita
2 cl Passion fruit juice
4 cl Fresh strawberry juice
1 cl Monin Gomme syrup
Garnish: Kumquat, physallis, pineapple leaves, vanilla stick
Method: Shake
