2023 World Class Entry Application Header Image

Legal Name*

Address*
Are you a USBG Member?*
Did a Diageo Educator, Advisor or Distributor encourage you to submit your 2023 World Class application?*
To facilitate the collection of this information, please do not enter more than a first and last name.
To facilitate the collection of this information, please do not enter more than one email address.

Please upload your headshot, aligning with the details below

  • Shoot your profile photo in vertical orientation (up and down).
  • Shoot during the day with natural lighting illuminating your face, without bright glares or harsh shadows over your face. 
  • Your body and shoulders should be positioned at a 3/4 view with your face and eyes looking forward directly into the camera. Try folding your arms or holding bar tools (no knives please). 
  • The photo should capture your mid-torso and up. 
  • Make sure your background doesn't have any distracting images and branding of any sort. 
  • Absolutely no imagery implying drinking. 
  • World Class is more than a competition, it's a celebration. Let your personality shine through the photo and present yourself how you want to be represented. 

Please make sure your photo is high quality, large format, and high resolution. Smartphone photography is more than acceptable, but please be sure your photo is at least 72 dpi and 3000 Pixels (W) x 4000 Pixels (H). 

Please note, applications will be judged blindly. This submitted headshot will only be utilized/referenced for announcement purposes.

For an example, please click here.

No File Chosen
File uploads may not work on some mobile devices.
Files are limited to a maximum size of 25MB.

WORK STATUS

Are you currently a working bartender or hospitality professional?*
Account Address *

Applicants selected to move onto the Top 100 phase of the competition will be subject to undergoing a background check.

GETTING STARTED

Please note, you must plan to complete your application in one sitting as your browser will not save your progress. To ensure your application does not timeout, you are encouraged to download this application worksheet, as either an editable PDF or Google Doc, to compose your entry in its entirety ahead of time. Once you’ve completed your submission inputs on this worksheet and are ready to submit your application, you can simply copy and paste your responses into the appropriate sections below. Application deadlines will be enforced without regard to technical difficulty, so start early!

For your reference, the Judging Rubric used to paper-judge your submission and determine the Top 100 can be found here. Later, Judge’s will reference this modified Judging Rubric when scoring the Top 100 cocktails to determine the Top 30 Finalists.

PROGRAM ENTRY 

THE CHALLENGE | Download | Spritz season is every season! Since spritzes continue to be reimagined to fit a variety of occasions, they have become popular serves to enjoy both at home and in bars and restaurants across the country. In this challenge, you are tasked with developing your own take on a Spritz serve. To develop your signature Spritz, use a resource on Diageo Bar Academy, such as a Master Class or World Class Studio, to identify an emerging trend that will inspire your serve. You must also select (1) occasion from the following list to center your signature Spritz serve around. 


REGIONAL DIVISION

USBG Presents World Class Sponsored by DIAGEO will be divided into 3 Regions. See the grid below to find your region.






CENTRAL
CENTRAL (Cont.)
EAST
EAST (Cont.)
WEST
Arkansas
NebraskaAlabamaPennsylvania
Alaska
ColoradoNew MexicoConnecticutRhode IslandArizona
IllinoisNorth DakotaDelawareSouth CarolinaCalifornia
IndianaOhioGeorgiaVermontHawaii
IowaOklahomaFloridaVirginiaIdaho
KansasSouth DakotaMarylandWashington D.C.Montana
KentuckyTennesseeMaineWest VirginiaNevada
LouisianaTexasMassachusetts
Oregon
MichiganWisconsinNew Hampshire
Utah
MinnesotaWyomingNew Jersey

Washington State
Mississippi
New York


Missouri
North Carolina


















Please Select From the Dropdown List
Did you select a resource on Diageo Bar Academy to use as inspiration for your serve?*

You must select a resource on Diageo Bar Academy to use as inspiration for your serve. 

Please visit Diageo Bar Academy to identify your guiding resource before continuing on in your application.

DOWNLOAD [PDF]

Challenge Overview

Spritz season is every season! Since spritzes continue to be reimagined to fit a variety of occasions, they have become popular serves to enjoy both at home and in bars and restaurants across the country.

In this challenge, you are tasked with developing your own take on a Spritz serve. To develop your signature Spritz, use a resource on Diageo Bar Academy, such as a Master Class or World Class Studio, to identify an emerging trend that will inspire your serve. You must also select (1) occasion from the list below to center your signature Spritz serve around.


  • Brunch
  • Pool Day
  • Aperitivo Hour
  • Back Yard BBQ


For This cocktail:

  • You must use at least 1oz of any  DIAGEO Reserve Brand and/or Seedlip listed in the Stock List.
  • No homemade ingredients are permitted; all ingredients must be Stock & Pantry List items.
  • All tools, equipment, ice, and glassware needed to create your recipe must be included in the Stock Equipment List.
  • This serve is open to your own interpretation and inspiration and should connect to the theme of the occasion.
  • You must provide the recipe and instruction for building a single serve. This recipe and associated written prompts will be paper judged. For those who progress on within the competition and enter the Top 100, this cocktail will be created and judged in person to determine the Top 30.
  • Please note, the recipe will be recreated exactly as it is written out in your submission. For this reason, ensure your submission is clear and comprehensive. If an ingredient, method, or step is not called out, it will not be assumed or completed.
  • Accompanying your recipe, you must also submit a written response with a brief description of your serve, how and why you determined it, its connection to your identified occasion and emerging trend, what techniques or skills you used, and what educational asset on Diageo Bar Academy inspired you to create it. You should also demonstrate your knowledge of your selected DIAGEO Reserve Brand Spirit(s).


Technique Tested

In this challenge, you’ll be tested on your knowledge of the Spritz serve and ability to innovate on an established serve type and to develop a signature serve for an identified occasion.


Pre-Work

Before starting on this challenge, it will be helpful to review available Diageo Bar Academy content for reference of trends and best practices. Then, take the learnings from one or more of the resources available (Master Class, World Class Studio, etc.) to develop your signature serve.

 


* Tip for Mobile Users Turn your phone sideways for optimal viewing

RESERVE SPIRITS

Bulleit Frontier Whiskey 
  
 Rye, Bourbon
Ciroc Vodka 
  
 Base
DeLeón Tequila 
 
  Blanco, Reposado, Añejo
Don Julio Tequila 
  
 Blanco, Reposado, Añejo
Johnnie Walker Blended Scotch 
   
Black Label
Ketel One Family Made Vodka 
   
Base, Citroen
Ketel One Botanicals
  
Grapefruit & Rose,
  Cucumber & Mint,
  Peach & Orange Blossom

Seedlip
Garden 108, Grove 42, Spice 94
Tanqueray Gin 
  
 London Dry, No. TEN
Talisker Scotch 
  
 10 Yr
The Singleton
  
Glendullan 12
Ron Zacapa Rum
   
 No. 23

OTHER ABV PRODUCTS

Allspice Dram
Amaro Nonino
Ancho: Reyes, Reyes Verde
Aperol
Apricot Brandy
Averna Amaro
Benedictine
Calvados
Campari
Chartreuse: Green, Yellow
Clemente Mahina
Coco
Créme de: Abricot, Banane, Cacao White, 
Cassis, Fraise, Framboise, Mûre, Pêche



OTHER ABV PRODUCTS (cont.)

Curaçao: Blue, Orange
Cynar
Fernet Branca
Frangelico
Grand Marnier
Italicus
Luxardo Maraschino
Mastiha
Mezcal Union
Pernod Absinthe
Ramazotti Amaro

Sparkling Hard Cider
Suze
Velvet Falernum


WINE | FORTIFIED WINE

Carpano: Antica, Punt e Mes
Cocchi: Americano, di Torino, Rosa
Dolin Vermouths: Blanc, Dry, Rouge
Du
bonnet: Rouge
Lillet: Blanc, Rose
Port: Ruby, Tawny

Prosecco
Sherry: Amontillado, Fino, Oloroso, PX
Sparkling Wine/Champagne

BITTERS

Angostura Bitters
Orange Bitters
Chocolate Bitters
Grapefruit Bitters
Lemon Bitters
Peychaud’s




SODAS | JUICES

Chinotto
Coconut Water
Cranberry: all natural
Espresso: Brewed, Room Temp
Ginger Ale: Fever-Tree
Ginger Beer: Fever-Tree
Grapefruit Juice (Pink): Fresh, strained
Lemon Juice: Fresh, strained
Lime Juice: Fresh, strained
Orange Juice: Fresh, strained
Pineapple Juice: Fresh, strained
Soda Water
Sparkling Mineral Water
Sparkling Pink Grapefruit: Fever-Tree
Still Mineral Water
Tonic Water: Fever-Tree
Elderflower, Indian, Mediterranean 
Tomato Juice
Yuzu Juice














GLASSWARE
Acopa 6.25oz Flute
Acopa 7.24oz Martini
Acopa 8.5oz Irish Coffee Mug
Acopa 11oz All-Purpose Wine
Acopa 11.5oz Collins Glass
Acopa 12oz Double Rocks
Acopa 13.25oz Poco
Libbey 4oz Cordial
Libby 8.5oz Coupe
Master’s Reserve – 5.5oz Nick & Nora

NONPERISHABLE

Agave Nectar
Ascorbic Acid Balsamic Vinegar
Black Pepper
Brandied Cherries
Cinnamon Sticks
Citric Acid
Cloves
Coco Lopez
Grenadine
Honey
Malic Acid
Nutmeg whole
Olives cocktail
Onions cocktail
Orange Flower Water
Passionfruit Purée
Red Tabasco
Rose Water
Sea Salt
Sichuan Pepper
Smoked Paprika
Sriracha
Star Anise
Tajín Seasoning
Tartaric Acid
Tea: Black, Chai, Earl Grey, Green, Hibiscus
Turmeric: Powder
Wood Chips: Mesquite, Apple



ICE
Kold Draft
Pebble Ice


PERISHABLE

Apple: Green, Red
Basil
Blackberries
Blueberries
Cantaloupe Melon
Carrots
Celery Heads
Cherries: Fresh
Cilantro
Cold Brew Coffee

Cream: Heavy  
Cucumber
Dill
Eggs
Ginger: Fresh
Grapefruits
Grapes: Red, Green
Jalapeños
Lemons
Limes
Mangos  
Mint
Nectarines
Olive Oil
Oranges: Navel
Peaches
Pears
Plums
Pineapple: Whole
Raspberries
Rosemary
Sage
Strawberries
Thyme
Watermelon




SYRUPS

Demerara Sugar Syrup (2:1)
Ginger Syrup
Honey Syrup (2:1)
Maple Syrup
Simple Syrup 




EQUIPMENT LIST

Atomizer
Bar Spoon
Blender
Cheater Bottles
Chopping Board
Citrus Peelers
Citrus Press
Cocktail Skewers
Dasher Bottles
Decanters
Fine Strainer
Hay Straws - L
Hay Straws - S
Hot Plates
ISI Whipper (CO2, N2)
Japanese Mixing Glass

Jigger
Knife
Measuring Spoons  
Microplane
Muddler
Sauce Pan
Scale
Shaker Set
Smoking Box & Gun
Speed Pours
Squeeze Bottles
Strainers
Tea Kettle
Thermometer
Torch Gun
Whisk
Wooden Spoons




Please Select From The Dropdown List.

Please provide the ingredients, quantities, and measurements for your one (1) Signature Cocktail. Use ounces or a descriptor (bar spoon) for fluid measures. For dry ingredients, you must use accurate measurements such as tsp or tbsp. Please list one ingredient per line, following this example:*

                           2 oz Zacapa No. 23 

                           1 oz fresh lime juice 

                           0.75 oz demerara sugar syrup (1:1)

                           1 lime twist

Please provide the thorough and complete preparation method for your signature cocktail including garnish, glassware, ice, and presentation method. As a reminder, this submission will be paper-judged to determine the Top 100. To determine the Top 30, your recipe will be recreated exactly as it is written out in this submission. For this reason, ensure your submission is clear and comprehensive. If an ingredient, method, or step is not called out, it will not be assumed or completed.

Please Select From List.
Please Select From List.

Submission

SCREENING & ASSIGNMENT

Is the preparation method instructions complete?
Meets Reserve Spirit Qualification?
Contains only stock list ingredients.
Employment Qualification Valid?
Evaluator Email Address
Application should be disqualified

SCORING RUBRIC

ACCURACY - 30 points

Below Average

Fair

Good

Excellent

0-8 Points

  • The submission does not demonstrate understanding of the Ready, Set…Spritz! challenge
  • No emerging trend, best practice or DBA asset was identified in creation of the Spritz signature serve
  • The cocktail recipe and instructions were incomplete 
  • The signature serve did not compliment the chosen occasion

9-15 Points

  • The submission demonstrates a moderate understanding of the Ready, Set…Spritz! challenge
  • Emerging trend, best practices and DBA asset were identified in creation of the Spritz signature serve
  • The cocktail recipe and instructions were difficult to follow
  • The signature serve was fair but did not compliment the chosen occasion

16-23 Points

  • The submission demonstrates a good understanding of the Ready, Set…Spritz! challenge
  • Emerging trend, best practices and DBA asset were identified and well incorporated into the creation of the Spritz signature serve
  • The cocktail recipe and instructions were complete
  • The signature serve is appealing and compliments the chosen occasion

24-30 Points

  • The submission demonstrates an excellent and accurate understanding of the Ready, Set…Spritz! challenge
  • Emerging trend, best practices and DBA asset were identified and creatively incorporated into the creation of the Spritz signature serve
  • The cocktail recipe and instructions were creative and entertaining
  • The signature serve demonstrates great inspiration and compliments the chosen occasion beautifully
On a scale of 0 - 30 - rate the candidate's challenge accuracy



CRAFT 25 points

Below Average

Fair

Good

Excellent

0-6 Points

  • The cocktail ingredients are outside of the stock/pantry list and does not adhere to the parameters of the challenge 
  • The cocktail recipe is compiled in a way that does not demonstrate a basic understanding of craft cocktail technique


7-13 Points

  • The cocktail ingredients are within the stock/pantry list and adhere to the parameters of the challenge 
  • The cocktail recipe is compiled in a way that demonstrate a basic or rudimentary understanding of craft cocktail technique


14-20 Points

  • The cocktail effectively uses the stock /pantry list and adheres to the parameters of the challenge 
  • The cocktail is compiled in a way that demonstrates good understanding of technique and craft


21-25 Points

  • The cocktail has utilized the stock/pantry list in an innovative and meaningful way 
  • The cocktail is compiled in a way that demonstrates exemplary understanding of technique and craft


On a scale of 0 - 25 - rate the candidate's craft cocktail technique



FLAVOR ANALYSIS 20 points

Below Average

Fair

Good

Excellent

0-5 Points

  • The cocktail recipe demonstrates an unbalanced drink. Based on the judge’s experience, the taste and aroma are expected to not marry well


6-10 Points

  • The cocktails recipe demonstrates a somewhat balanced drink. Based on the judge’s experience, the taste and aroma are expected to be average and unexciting


11-15 Points

  • The cocktails recipe demonstrates a balanced drink. Based on the judge’s experience, the taste and aroma are expected to be good, the flavor would be appetizing and enjoyable


16-20 Points

  • The cocktails recipe demonstrates a balanced and innovative drink. Based on the judge’s experience, the taste and aroma are expected to be excellent, and the combination of flavors are unique and exciting 


On a scale of 0 - 20 - rate your analysis of the cocktail flavors according to the rubric



KNOWLEDGE - 25 points

Below Average

Fair

Good

Excellent

0-6 Points

  • The applicant does not provide convincing evidence of being knowledgeable about the Spritz 
  • The applicant does not provide convincing evidence that they are knowledgeable or well informed about the selected Diageo Reserve Brand or Seedlip


7-13 Points

  • The applicant provides some evidence of being knowledgeable about the Spritz  
  • The applicant provides some evidence that they are knowledgeable or well informed about the selected DIAGEO Reserve Brand or Seedlip

14-20 Points

  • The applicant provides adequate evidence of being knowledgeable about the Spritz 
  • The applicant provides adequate evidence that they are knowledgeable or well informed about the selected DIAGEO Reserve Brand or Seedlip


21-25 Points

  • The applicant integrates knowledge of the Spritz into the inspiration of the challenge and provides excellent innovation
  • The applicant integrates knowledge of the selected DIAGEO Reserve Brand or Seedlip into the inspiration of the challenge
On a scale of 0 - 25 - rate the candidate's spritz and brand knowledge conveyed in descriptions

Round 1 - Total Score

Top 100 Notification

Top 100 Invitiation
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