The Green Beast Cocktail Competition
 

Pernod Ricard is teaming up with Palette restaurant to invite bartenders to the first annual Green Beast absinthe cocktail competition.

A dash here and a rinse there; absinthe typically isn’t seen as a suitable base spirit because of its dominant anise flavor. The Green Beast cocktail competition is looking for a bartender that is able to tame the beast and create a classically driven cocktail that’s well balanced and visually appealing. We are looking for bartenders to take their cocktail concept beyond the green fairy.   

DO YOU HAVE WHAT IT TAKES TO BE THE GREEN BEAST?

 

First prize will take home the Green Beast Absinthe Fountain, a $1,000 cash prize, and earn the title of The Green Beast. 

Second place will go to the crowd favorite winning a cash prize of $500.

Submissions Open: March 7th, 2022 

Submission Deadline: April 11th, 2022

Finals: April 25th, 2022

@pernodricardusa, @palettesf, #thegreenbeast

 
 

COMPETITION OUTLINE

ROUND ONE

We come to you. One of the members of the judging panel will come to your bar to try your cocktail. The cocktail will be judged using the same criteria as with the finals. Only the top ten will be selected to compete in the Finals. 

FINALS

The Top 10 bartenders will compete at the finals held at Palette restaurant, 816 Folsom Street in SoMa.

 

RULES & REGULATIONS

Ingredients

  1. The recipe must contain at least (3/4) ounce of Pernod Absinthe Superieure. Contestants are encouraged to use other products from the Pernod Ricard portfolio below:
    • Aberlour
    • Absolut & Elyx
    • Beefeater
    • Del Maguey Vida & Vida Muertos & Core Single Villages
    • Italicus Rosolio
    • Jefferson’s Bourbon
    • Jameson
    • Kahlua
    • Lillet
    • Malibu
    • Malfy Gin
    • Martell Cognac
    • Monkey 47
    • Olmeca Altos
    • Redbreast
    • Smooth Ambler Contradiction Bourbon or Rye & Old Scout
    • The Glenlivet
    • Campo Viejo
    • Kenwood
    • Mumm Napa
  2. The cocktail must not contain more than (7) ingredients including spirits, juices, syrups, drops, dashes. Solid garnishes are not considered ingredients.
  3. The maximum volume of the cocktail should not exceed (5) ounces.
  4. Cocktail ingredients should be measured in ounces, barspoons, teaspoons, dashes, rinse, mist.
  5. Ingredients can be measured with a jigger or free poured.
  6. Garnishes must be edible but may be affixed with clips, skewers, straws, swizzle sticks, or other common bar accessories.
  7. Ice that is available the day of the competition: pebble, Hoshizaki 1x1.25in cubes. Clear 2x2 and collins cubes are available for the cocktail presentation. The organizers cannot guarantee freezer space for specialty ice.
  8. Cocktails may be presented in any glass or food safe receptacle. Contestants are encouraged to provide their own glassware for the finals judging round.
  9. Drinks may be served hot but heating vessels will not be provided by the organizers.

Specifics

  1. If selected to compete in the final, competitors must be prepared to make 40 - 1oz samples of their cocktail, plus (2) full builds of their drink: (1) cocktail to be divided into three tasting glasses for the judges and (1) as a presentation cocktail).
  2. Competitors will have 5 minutes to set up and 10 minutes for their presentation. The time starts when the station is cleared by the other competitor.
  3. Spirits from the Pernod Ricard portfolio will be supplied.
  4. Competitors must be able to supply their own bar tools. An electric blender will be provided by the organizers.

Conduct

  1. Competitors must be available to compete in person at the finals.
  2. Competitors are encouraged to talk to the judges while making their cocktails. Interacting with the judges is a part of the presentation.
  3. Competitors serving drinks that appear inedible or working with unhygienic methods will be disqualified and their drinks will be discarded without being sampled.
  4. Competitors must conduct themselves in a safe and professional manner and any action considered by the organizers to endanger fellow competitors, judges, or spectators will result in instant disqualification and possible ejection from the venue.
  5. The judges must remain impartial and will declare any vested interest they may have for the competitors. They will judge each competitor on their presentation and cocktail alone.
  6. The organizers are not responsible for competitors personal belongings including tools, equipment, and glassware.