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Please upload your headshot, aligning with the details below:
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.
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USBG Code of Conduct
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Applicants selected to move onto the Top 100 phase of the competition will be subject to undergoing a background check.
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.
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.
USBG Presents World Class Sponsored by DIAGEO will be divided into 3 Regions. See the grid below to find your region.
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.
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.
For This cocktail:
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.
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
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.
ACCURACY - 30 points
CRAFT - 25 points
FLAVOR ANALYSIS - 20 points
KNOWLEDGE - 25 points