CSFCC Official Rules & Guidelines

The Cairo Cocktail Flair & Cocktail Championship

From mystery basket heats to high-stakes grand finals. Precision, technique, storytelling, and professional bartending standards.

CSFCC COCKTAIL COMPETITION

PART B — COCKTAIL COMPETITION (DAY 2)

The CSFCC Cocktail Competition is designed to test each bartender’s ability to create original, technically sound and service-ready cocktails while demonstrating creativity, presentation, storytelling, ingredient knowledge, cleanliness and professional bartending technique.

The Craft Mixology Stage consists of:

  • Group Stage Heat
  • Knockout Head-to-Head Round
  • Grand Final

The exact cocktail brief and requirements for each stage will be communicated to competitors by the CSFCC Organizing Team prior to the relevant round.

1. GENERAL COCKTAIL COMPETITION RULES

1.1 Originality

All cocktails presented during the competition must be the competitor's own creation and must be prepared specifically according to the brief for the relevant CSFCC round.
A cocktail may not simply reproduce an existing cocktail from another bartender or competition.
Competitors may draw inspiration from local, Egyptian or international cocktail culture, provided that the final cocktail demonstrates their own creative interpretation.

1.2 Competition Serves

Unless otherwise specified in the individual round brief, competitors must prepare four (4) identical serves of their cocktail:

  • Three (3) serves for the judging panel
  • One (1) additional serve for photography/camera purposes

All four serves should be presented to the same standard.

1.3 Time Limit

Each competitor will be given a fixed preparation time for the relevant round.
The Emcee will provide the official countdown before the start of the round.
At the start signal, the competitor may begin preparing their cocktails.
When the allocated time expires, the competitor must immediately stop working.
Any cocktail that is incomplete at the end of the allocated time will be judged only in the condition in which it was presented at the official end of the round.
The exact time limit for each stage will be announced in the relevant competition brief.

2. BAR SETUP & PREPARATION

Competitors may arrange their front-bar workstation according to their preferred working method, provided that their setup complies with CSFCC safety and operational requirements.

Competitors may:

  • Pre-ice tins and glassware.
  • Prepare garnishes in advance.
  • Pre-garnish glassware where appropriate.
  • Arrange ingredients and equipment before the start of their round.
  • Use their own approved bar tools and equipment.

Any preparation carried out before the official start of the round must comply with the specific rules of the relevant stage.
The CSFCC Organizing Team reserves the right to inspect any preparation, ingredient or equipment before the competitor begins.

3. SPONSOR PRODUCTS

CSFCC sponsor products are an integral part of the competition and must be used in accordance with the requirements of the relevant cocktail brief.
Where a sponsor product is designated as mandatory, the competitor must use the specified product in the required quantity.

3.1 Sponsor Bottles

Where CSFCC provides sponsor products on stage, competitors may only use the bottles made available by the Organizing Team.
Competitors may not replace a mandatory sponsor product with another brand or equivalent product.
Where an additional sponsor product is permitted and must be supplied by the competitor, it must:

  • Be the exact sponsor product specified in the competitor's recipe.
  • Be supplied in its original commercial bottle and packaging.
  • Be clearly identifiable to the judges and competition team.
  • Comply with all applicable CSFCC requirements.

3.2 Competing Products

Competitors may not substitute, replace or supplement a mandatory sponsor category with a competing product unless the relevant competition brief expressly permits this.
The CSFCC Organizing Team will communicate the applicable sponsor-category restrictions before the competition.

3.3 Competitor-Supplied Products

Unless specifically provided by CSFCC, competitors are responsible for supplying all ingredients, garnishes, glassware and specialist equipment required for their cocktail.
All competitor-supplied products must be included in the submitted recipe where required.

4. INGREDIENT REQUIREMENTS

The cocktail must comply with all ingredient restrictions stated in the relevant competition brief.
Unless a stage-specific brief states otherwise:

  • The maximum number of ingredients is six (6), excluding ice.
  • A maximum of three (3) homemade ingredients may be used.
  • Simple preparation methods such as juicing do not count as homemade ingredients.
  • All homemade ingredients must be prepared safely and must be suitable for service.
  • Ice is excluded from the ingredient count.
  • Garnishes must be appropriate for the cocktail and safe for consumption.

Where a specific sponsor or ingredient is mandatory, it is additional to these requirements only if the official stage brief expressly states so.

5. ALCOHOL REQUIREMENTS

Unless otherwise specified in the relevant stage brief:
The total alcoholic component of the cocktail may not exceed 75 ml of 40% ABV (80 proof) spirit before dilution.
Where the competition brief specifies a minimum amount of a particular sponsor spirit, that minimum must be respected.
Any stage-specific alcohol requirement takes precedence over the general provision where the two requirements differ.

6. GLASSWARE, GARNISH & SPECIAL EQUIPMENT

Competitors are responsible for supplying their own glassware and specialty presentation equipment unless CSFCC specifically provides these items.
Competitors may use:

  • Their own glassware.
  • Specialty ice.
  • Garnishes.
  • Bar tools.
  • Approved presentation equipment.
  • Competitor-supplied ingredients and vessels.

Specialty ice may be used provided that the competitor supplies it and has suitable means of keeping it cold.
CSFCC will not guarantee access to refrigeration or freezer facilities for competitor-supplied specialty ice unless specifically announced by the Organizing Team.

7. HOMEMADE INGREDIENTS

Homemade ingredients are permitted where allowed by the relevant competition brief.
These may include, for example:

  • Syrups
  • Cordials
  • Shrubs
  • Infusions
  • Purees
  • Juices
  • Other prepared cocktail ingredients

All homemade ingredients must be clearly identified in the submitted recipe.
The competitor is responsible for ensuring that homemade ingredients are prepared, stored and transported safely.
The CSFCC Organizing Team and Head Judge may reject any homemade ingredient considered unsafe, unsuitable for service or inconsistent with the competition requirements.

8. GARNISH & PRESENTATION

Garnishes must contribute to the cocktail's overall presentation and concept.
Judges may consider:

  • Garnish craftsmanship.
  • Relevance to the cocktail.
  • Visual balance.
  • Cleanliness.
  • Glassware selection.
  • Colour and clarity.
  • Practicality of service.
  • Overall visual appeal.

Excessive or purely decorative elements that do not contribute meaningfully to the cocktail may negatively affect the presentation and technical evaluation.

9. STATION HYGIENE & PROFESSIONAL CONDUCT

Competitors are expected to maintain a clean, organised and professional workstation throughout their performance.
Judges may consider:

  • Clean working practices.
  • Efficient use of equipment.
  • Correct measuring technique.
  • Waste minimisation.
  • Organisation of ingredients.
  • Safe handling of equipment.
  • Clean presentation of the finished cocktail.

Competitors must behave professionally toward judges, other competitors, staff, volunteers and guests.
Unsportsmanlike, abusive or deliberately disruptive conduct may result in a deduction or disqualification at the discretion of the CSFCC Head Judge.

10. SPECIAL EQUIPMENT & PROPS

Any equipment, ingredient, prop or presentation element that is not standard competition bar equipment must be approved by the CSFCC Organizing Team before the competitor's round.
This includes, but is not limited to:

  • Electrical equipment.
  • Specialty presentation equipment.
  • Large props.
  • External vessels.
  • Heating equipment.
  • Special effects.
  • Guest involvement.

Any element considered unsafe, impractical or disruptive may be prohibited.

11. FIRE & SAFETY

No open fire is permitted on stage except for an approved small culinary torch used for appropriate garnish or cocktail preparation.
Any use of fire, heat, smoke, pressurised equipment or other potentially hazardous equipment must receive prior approval from the CSFCC Organizing Team.
Competitors must follow all safety instructions issued by the competition team.
The Head Judge has the authority to stop any procedure considered unsafe.

12. MUSIC & PERFORMANCE ELEMENTS

If music is permitted for a specific CSFCC round, competitors will receive instructions from the Organizing Team regarding how music must be submitted.
Music and other performance elements must not interfere with judging, competitors, staff or the running of the competition.
Any performance element outside the standard cocktail preparation process must be approved in advance where required.

13. STATION RESET

Following completion of their round, competitors must clear their workstation within the time specified by the CSFCC Organizing Team.
The competition bar will then be reset for the next competitor.
Competitors are responsible for removing their personal ingredients, equipment and materials unless otherwise instructed.

14. RECIPE SUBMISSION

Competitors must submit the required cocktail information within the deadline communicated by CSFCC.
The submission may include:

  • Cocktail name.
  • Complete recipe.
  • Preparation method.
  • Ingredient quantities.
  • Homemade ingredients.
  • Glassware.
  • Garnish.
  • Cocktail description.
  • Cocktail concept/story.
  • Cocktail photograph, where requested.

Where a written submission is required, competitors must comply with all specified word limits.
The submitted recipe must accurately represent the cocktail presented during the competition.

15. COCKTAIL COMPETITION SCORING

Each competitor will be scored using the official CSFCC judging sheet.
Maximum Score: 100 Points

Taste & Flavor Balance — 40 Points

Judges will evaluate:

  • Overall taste.
  • Balance.
  • Harmony and integration of ingredients.
  • Sweetness and acidity.
  • Alcohol integration.
  • Mouthfeel.
  • Finish.
  • Overall drinking experience.

Aroma & Visual Appearance — 20 Points

Judges will evaluate:

  • Aroma.
  • Glassware selection.
  • Garnish craftsmanship.
  • Colour.
  • Clarity.
  • Visual balance.
  • Overall presentation.

Technical Skill & Station Hygiene — 20 Points

Judges will evaluate:

  • Measuring technique.
  • Cocktail preparation.
  • Bartending technique.
  • Efficiency.
  • Cleanliness.
  • Organisation.
  • Waste minimisation.
  • Professional workstation management.

Storytelling & Concept — 20 Points

Judges will evaluate:

  • Originality of the concept.
  • Inspiration behind the cocktail.
  • Connection to the competition brief.
  • Heritage or local/Egyptian connection where relevant.
  • Ingredient reasoning.
  • Ability to communicate the concept clearly.

16. WRITTEN / ENTRY-BASED ROUND

Where a CSFCC round is judged from a written submission and/or photograph rather than a live cocktail, the judging criteria will be adapted accordingly.
The official judging sheet for that round will clearly identify the applicable categories.
Judges may evaluate:

  • Appeal: Does the recipe and description communicate an appealing cocktail? Would the presentation and description make the cocktail attractive to a guest?
  • Aesthetic: Does the cocktail photograph communicate an attractive and appropriate presentation? Do the glassware and garnish complement the cocktail?
  • Story & Concept: How effectively does the cocktail respond to the competition brief? Does the concept demonstrate creativity and an appropriate local, Egyptian or cultural connection where required?
  • Sustainability: Where a sustainability element is specifically included in the round brief, competitors may receive additional points for demonstrating thoughtful use of ingredients, sourcing, preparation methods or waste reduction.

The exact weighting of these categories will be stated in the judging sheet for the relevant round.

17. DEDUCTIONS

The following may result in deductions from a competitor's score:

  • Missing mandatory ingredient.
  • Incorrect mandatory ingredient.
  • Incorrect recipe or preparation procedure.
  • Failure to comply with the specified cocktail brief.
  • Exceeding an ingredient or alcohol limit.
  • Failure to prepare the required number of serves.
  • Unsafe working practices.
  • Failure to comply with sponsor-product requirements.
  • Failure to comply with timing requirements.
  • Serious station hygiene violations.

The Head Judge will determine the applicable deduction according to the official CSFCC judging and deduction sheet.
Serious breaches may result in disqualification.

18. SPONSOR & BRANDING REQUIREMENTS

CSFCC competitors acknowledge that the competition may include official sponsors and partner brands.
Competitors must respect all mandatory sponsor requirements communicated by the Organizing Team.
Competitors may not deliberately promote, display or use competing brands in a manner that conflicts with CSFCC sponsor agreements.
Personal sponsors may be permitted where they do not conflict with official CSFCC sponsors and where the Organizing Team has approved their use.
Any sponsor or branding conflict must be clarified with the CSFCC Organizing Team before the competitor's round.
Failure to comply with an official sponsor requirement may result in a deduction or other competition penalty.

19. JUDGING PROCEDURE

Judges will score independently according to the official CSFCC judging sheet.
Judges should evaluate the cocktail according to the published criteria rather than personal preference.
The CSFCC Head Judge is responsible for ensuring that judging is conducted consistently and fairly.
Judges may request clarification from the Head Judge where a rule or scoring category is unclear.

20. TIE-BREAK PROCEDURE

In the event of an equal final score, the following tie-break procedure will apply:

  • The competitor with the higher Taste & Flavor Balance score will rank higher.
  • If still tied, the competitor with the higher Technical Skill & Station Hygiene score will rank higher.
  • If still tied, the competitor with the higher Storytelling & Concept score will rank higher.
  • If still tied, the CSFCC Head Judge will determine the final result according to the official competition rules.

21. HEAD JUDGE AUTHORITY

The CSFCC Head Judge has final authority regarding the interpretation and application of the competition rules.
This authority exists to protect:

  • Fairness.
  • Competitor safety.
  • Judge integrity.
  • Sponsor requirements.
  • Competition consistency.
  • Overall event integrity.

Where an unforeseen situation occurs that is not specifically covered by these rules, the Head Judge may make a ruling consistent with the purpose and spirit of the competition.
The Head Judge's ruling will be final.

22. COMPETITOR RESPONSIBILITY

By participating in the CSFCC Cocktail Competition, competitors confirm that they have read and understood the official competition rules and agree to comply with all instructions issued by the CSFCC Organizing Team.
Competitors are responsible for ensuring that all ingredients, equipment, recipes and presentation elements they bring to the competition comply with these rules.
Failure to comply may result in a deduction, removal of an ingredient or equipment, loss of points or disqualification depending on the seriousness of the violation.

23. STAGE-SPECIFIC REQUIREMENTS

The CSFCC Organizing Team may publish additional requirements for the:

  • Group Stage Heat
  • Knockout Head-to-Head Round
  • Grand Final

These requirements may include specific cocktail styles, mandatory ingredients, sponsor products, preparation methods, ingredient limitations, time limits or presentation requirements.
Where a stage-specific brief differs from a general provision in these rules, the stage-specific brief will take precedence for that round.

The Grand Final will feature:

  • An Aperitif
  • A Signature Craft Cocktail
  • A Twist on a Local/Egyptian Classic

The detailed requirements and judging criteria for each Grand Final cocktail will be provided to finalists before the Grand Final.

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