THE EXPERT PANEL

THE JURY

COMPETITION SCORECARD

COMPETITION TIMELINE

APPLICATION FORM

Shake it like you mean it!

Yallah – let’s create, mix, shake and conceptualize! Leaders aren’t born – they’re molded – we all must carve out a space for ourselves and this is done through passion, dedication, effort and the unwavering commitment to excel in our vocation! And as leaders we do not generate followers – we create more leaders.

Are you prepared to showcase your amazing talent? Show the world of Jaz what you are capable of and become one of our new leaders of tomorrow? This is your opportunity!
Jaz Cup particularly crafted to identify and celebrate the best-in-class talent that Jaz Hotel Group has to offer! 

So sign up today!

It should be reminded that without the support of brands there would be no cocktails competition and our JHG star bartenders would not be able to shine.
Our deepest thanks to our amazing sponsors Quanta and Egybev for backing up our Jaz Cup competition

EgyBev is an independent producer and distributor of alcoholic and non-alcoholic beverages in Egypt, established in 2005. As a starting point, the company was focused mainly on wines launching Shahrazade to target mainstream consumers and Jardi du Nil a premium wine that would go on to win 5 global awards. Egybev developed a fully integrated spirits production factory, which was commissioned in February 2021. The fully functional distillery launched a full range of mainstream, standard & premium spirits. Delivering quality products, and a positive memorable experience to our consumer is our key mission. We have assembled teams of highly skilled employees to manage EgyBev’s ever-growing portfolio and by collaborating with one another in delivering strong, appealing brands to the market. Building fruitful long-lasting relationships with our distributors, suppliers, customers, and employees is our way of doing business.

What started over a century ago in a small town in France has become a global reputation for quality. Monin continues to innovate and bring incredible flavors to kitchens, coffeehouses, restaurants, and bars around the world.

Our Mission: To be the trusted Brand of Choice, providing creative Beverage and Culinary flavor solutions that make our customers successful.

The Expert Panel

Our expert panel consists of beverage and mixology experts and together they will review all submissions and nominate contestants for the grand finale. On behalf of our Expert Panel we wish all contestants the best of luck!

Sameh Bebawie; Group Beverage Manager, Jaz Hotels Group

World Class mixologist, Sameh is one the magician behind the revival of the Bar and Beverage scene in JHG. By end of 2018 we brought back from Dubai to motherland Mr. Sameh, and we were well inspired! Not only he revamped and upgraded JHG world of beverages, but he also did so on a national level, by forcing competition to progress in regards of prominent results within JHG. From early 2000’s until today, Sameh experienced the emergence of mixology having worked with some of the best inspiring actors in the industry until becoming himself an essential figure of today’s contemporary mixologists. The mentor behind most of Jaz Cup’s competitor’s is him, and he will be looking forward to reviewing your creations.

Malak Samir; Group Operations Coordinator, Jaz Hotels Group

With more than 20 years of management and leadership experience in the hospitality and F&B industries, Mr. Malak is one of the magicians behind the revival of the Bar and Beverage scene in JHG. By the end of 2019, He came back from Dubai to his motherland, He is aware that success must be measured by figures. Not only did he revamp and upgrade JHG world of beverages, but he also did so on a national level, by forcing the competition to progress regarding prominent results within JHG. Mr. Malak advantage is his self-employed managerial experience, and the period helped him to understand the perspective of the shareholders of a company.

Mohamed Ismail; Red Sea Branch Manager, Quanta

Mohamed has over 20 years’ experience in the food and beverage industry.

Mohamed’s career began in Holiday Inn, Taba and stretched as far as the UK, where he worked as the Food and Beverage Manager at Downhall Country House & Spa, as well as other first-class establishments.

Mohamed developed mixology training for in-house staff.
Mohamed is currently the Territory Manager at Quanta Egypt where, as part of the leadership team, he is responsible for all food and beverage operations for this prestigious area’s hotels.

Mohamed not only brings his significant experience and leadership, but also a passion to provide next level service and comfort to all guests in his care.

Mohamed has a wealth of hospitality expertise around all the Red Sea Hotels and has worked in some of the most exclusive hotels and resorts in Egypt.

Kareem Soliman; Trade Marketing Manager, EgyBev

Kareem Soliman joined Egybev in 2020 as a sales manager.

He quickly started to rise up the ranks to trade marketing manager where he is now responsible for the cultivation, planning and execution of trade marketing promotions, programs, visibility tools and reached consumers in different touchpoints and events via different activation programs for the entire brand portfolio across all the different channels and regions.

Abdel Reheem Fawzy; Regional Beverage Manager, Jaz Hotels Group

Is a distinguished hospitality professional with 15 years of experience, specializing in mixology and advanced beverage service. His career began with JHG, where he quickly demonstrated a deep commitment to the company’s standards and a passion for excellence.

Throughout his career, Abd el Reheem has showcased remarkable leadership skills, notably in training and developing staff to uphold the highest standards of service. His ability to mentor and inspire his team reflects his dedication to both individual and organizational growth. His journey from his early days at JHG to becoming a highly respected figure in the industry underscores his unwavering commitment to excellence and his continuous drive for innovation in the art of mixology.

John Fayek; Sales Director, EgyBev

John Fayek has been a pivotal force in Egybev’s growth and success in the touristic segment since joining the company in 2008. His journey at Egybev has been marked by a series of strategic roles, from Sales Manager to Trade Marketing Manager, and later to Sales Team Development Manager. Currently, John serves as the Sales Director, overseeing all sales teams across Egypt.

Throughout his tenure, John has been instrumental in penetrating new markets and fostering strong, strategic partnerships that have significantly contributed to Egybev’s expansion. His expertise in developing and managing high-performing sales teams has been a key driver in the company’s sustained success in the competitive touristic sector.

John’s leadership and innovative approach to sales strategy have earned him a reputation as a dynamic and results-driven professional. His deep understanding of market dynamics and customer needs continues to propel Egybev’s growth and solidify its position as a leader in the industry.

The Jury

Our jury consists of renowned industry veterans with a wealth of experience.

 

On behalf of our Jury we wish all contestants the best of luck!

Mr. Alaa Akel
 Chairman & CEO
Jaz Hotel Group

Mr. Andreas Landsvik
Group Director of Operations
Jaz Hotel Group

Mr. Joseph El Khoury
Beverage Innovation Manager
Monin Middle Eastr

Mr. Mohamed Hussein
Managing Partner
Quanta Trade and Import

MR. Youssef Tinawy
CFO - EgyBev

Gehan Iskandar
Marketing Director - Egybev

Mr. Sherif Leon
Area General Manager - Almaza Bay
Jaz Hotel Group

Cocktail Competition Scorecard

Competitors and their cocktails should be judged on all aspects that ultimately contribute to the drinker’s experience, from the theater of the cocktail being made to its final appearance and taste.
The following cocktail competition scorecard is self explanatory and incorporates the various
needed elements to judge fairly, based on the below criteria:

Reference Photos / Inspiration

Egyptian Flavors & Seasonality

Tamarindi

Carob

Karkadeh

Dom Sour

Sahlab

Cocktail Competition’s Timeline

Competition Prizes

3rd Place

  • USD 100 Cash Prize
  • Full Bartender Kit
  • Leather Apron
  • Branded "Beausoleil" Wine Box

1st Place

  • USD 600 Cash Prize
  • Winning cocktails listed in all of JHG Cocktails menus
  • Full Bartender Kit
  • Leather Apron
  • Lifetime 15% discount on all of EgyBev products from "Cheers"
  • Branded "Beausoleil" Wine Box

2nd Place

  • USD 300 Cash Prize
  • Full Bartender Kit
  • Leather Apron
  • Branded "Beausoleil" Wine Box

3rd Place

  • USD 100 Cash Prize
  • Full Bartender Kit
  • Leather Apron
  • Branded "Beausoleil" Wine Box

2nd Place

  • USD 300 Cash Prize
  • Full Bartender Kit
  • Leather Apron
  • Branded "Beausoleil" Wine Box

1st Place

  • USD 600 Cash Prize
  • Winning cocktails listed in all of JHG Cocktails menus
  • Full Bartender Kit
  • Leather Apron
  • Lifetime 15% discount on all of EgyBev products from "Cheers"
  • Branded "Beausoleil" Wine Box

Competition Guidelines:
Online Entries

1.  You must sign-up online by completing the application form

2.  You must submit written recipes and a video for two cocktails


Alcoholic Cocktail

Your Alcoholic Cocktail must be an Egyptian flavours and seasonality inspired new cocktail and must contain:

  • At least 40ml of Harry’s gin, Black Rhino whisky, Swan Vodka or Skinos Mastiha.
  • At least 20ml or Monin purée or syrup

Your Alcoholic Cocktail must have a simple, classic name and be easy to reproduce in any of JHG hotels and resorts’ bars. This means the ingredients should be globally and not limited to a specific area or destination.

Non-Alcoholic Cocktail

Your Non-Alcoholic Cocktail must be an Egyptian flavours and seasonality inspired drink and use Monin syrups and puree as key ingredient. House-made syrups and purees are also welcome.

  • A minimum of 10ml of Monin syrup must be used in your non-alcoholic cocktail

Your Non-Alcoholic Cocktail must have a simple, classic name and be easy to reproduce in any of JHG hotels and resorts’ bars. This means the ingredients should be globally and not limited to a specific area or destination.

Garnishes & Glassware: Glasses and decorations used for your overall presentation must be clearly identified in your recipe such as: e.g Coupette Glass, Tumbler Old Fashioned… Dry lemon, pineapple leaf, karkadeh flower…

3. You must submit your Alcoholic and Non-Alcoholic Cocktails as your online video submission.

You must upload a 3-minutes video “max  size 30MB” of yourself making an Egyptian flavours and seasonality inspired Alcoholic and Non-Alcoholic cocktails as stipulated above.

 Professional quality is not essential, but your video must be clear, well-lit and not shaky, and the audio must be clear and audible without any background noise. You must make the cocktail facing the camera, as if you were being interviewed on TV, whilst answering the following two questions:

“Why should people use Harry’s gin, Black Rhino whisky or Gio premium vodka and not an another brand?”

“Why do you recommend using Monin products instead of any other brands available on the local market?

4. Your Written Entry

You must also submit a Written Entry online. This must be a maximum of 200 words “Max size 5MB”. Please describe your cocktail inspiration and the reasons behind the ingredients you are mixing together.

Please ensure to save your pptx file into a pdf file before submitting your written submissions

Application Form

jaz-website (1)

HOME

MIXOLOGY 2023

BARISTA 2023

MIXOLOGY 2024

BARISTA 2024

Entry:

  1. One entry per Hotels / Resorts.
  2. Entries should be in the form of a long drink and be a minimum of 120ml -4oz- liquid volume.
  3. Entries should be submitted by email to the organizers or on the competition website but are not officially accepted until email notice of acceptance is sent by the organizers.

Ingredients:

  1. Drinks not to contain more than 7 ingredients, including fruit juices, syrups, drops or dashes. Solid garnishes are not considered ingredients. It is acceptable to additionally spray a citrus fruit zest over the drink if specified as a garnish.
  2. Hot ingredients, premixes of any kinds or home preparation are forbidden without advanced written authorization by the competition’s organizers. Competitors wishing to use this should submit their request at least 10days before the day of competition but are advised to seek permission as soon as possible.
  3. Recipes that can be easily replicated are preferred so unless judges give advanced written authority –rule 2 above- ingredients must be readily / Widely available proprietary products, fruit and commonly found bar products.
  4. Recipes must contain a minimum of 30ml -1Oz- of the specified sponsoring brand(s) where applicable and the total combined alcoholic ingredients must be equivalent to no more than 75ml -2.05oz- at 40% alc./vol
  5. Ingredients may be measured using a jigger, similar measures or freely poured.

Recipes:

  1. Recipes entered must be the original creation of the competitor and if a competitor is thought to have plagiarized a known, existing cocktail they will be disqualified.
  2. Recipe entered must be expressed in millimeters with the use of dash and drops.

Drinks & Preparation:

  1. Drinks must be assembled in front of the judges.
  2. Drinks may be hand-stirred, hand-shaken or blended in an electric blender.
  3. Competitors must supply their own bartending utensils, basic bar tools and electric blender will be provided by the organizers.
  4. Cocktails may be presented in any shape of glass, cup or other hygienic and food safe receptacle. The organizer will supply basic glassware, but competitors are advised to bring their own if not a standard glassware. No brand name or logo other than the regular discrete mark of the glassware manufacturer should be visible.
  5. The organizer will supply frozen cubed ice and crushed ice. Competitors can bring their own block of ice but the organizers cannot guarantee freezer space will be available to store ice.
  6. Drinks may be served hot -with organizers written consent-, straight up or over cubed, cracked or crushed ice.
  7. Each competitor must present one cocktail to the photographer and at least four more cocktails for each of the judges to sample. Judge’s sampling cocktails must be made to an identical specification to the photographer’s cocktails but may be smaller in volume than the photographer’s cocktail.
  8. Competitors must be able to prepare drinks within a maximum of seven minutes but will additionally be given a further five minutes, prior to making their drinks, to familiarize themselves with the bar area and prepare equipment and ingredients. Ten points will be deducted for every 30secs of over run time from each judge’s scoresheet.
  9. Competitors serving drinks that appear inedible or working with unhygienic methods will be disqualified and their drinks discarded without being sampled.
  10. Due to safety concerns, the use of fire and flames is prohibited.

Garnishes:

  1. Garnishes may be edible but may be mounted on sticks, skewers, straws, forks or other such common bar accessories. Use of edible fruits, herbs, leaves and spices may include sprigs, peels, barks, fruits shells etc. Any flowers and petals used must be of an edible variety.
  2. Fruit for garnishes may be peeled in advance, but not sliced, wedged or pre-cut in any other way. Garnishes must be assembled within the five minutes allotted drinks preparation time.

Copyright:

  1. By entering this competition, competitors agree to assign copyright of their recipe and drink name to the competition organizers.
  2. Competitors and drinks presented during the competition may be photographed or video recorded by the organizers and copyright of these images for any use, including advertising, will be retained by the competition organizers.

Release of Images:

  1. By entering this competition, you are giving permission and assigning license to use images photographed and video recorded during the competition to the organizers. You agree that images may be used in any media for any purpose which may include advertising, promotion, marketing and packaging for any products or services. This release is irrevocable and perpetual.

Drinks Names:

  1. Drinks names including rude, lurid, sexual words or words associated with narcotics or motor vehicles are prohibited.

Conduct:

  1. Competitors are encouraged to talk to the judges while making their cocktails. Points will be awarded for general presentation and working methods.
  2. The competition may be broadcast, recorded and re-broadcast so competitors using rude or swear words will be disqualified.
  3. By entering this competition, competitors confirm they do not hold beliefs, nor have I expressed beliefs in public or private which contradict the stated values of the sponsoring brand.

Adjudication:

  1. The competition organizers reserve the right to have the final decision on any matter related to the judging of the competition.
  2. The competition organizers will appoint the panel of judges and reserve the right to replace or appoint new judges before or during the competition.
  3. The judges must retain impartial and declare any vested interest they may have in the competition or competitors. They must judge each competitor on their competition presentation and drink alone.

Liability:

  1. While every reasonable efforts will be made, the competition organizers cannot guarantee the safe return of glassware, equipment or any product supplied by a competitor. Therefore, competitors are advised to house their tools and products in bags/boxed which enable them to efficiently gather and hold their equipment and ingredients immediately after competing.

Responsibility:

  1. Competitors considered by the organizer to be practicing or promoting any form of irresponsible drinking, including “shots” will be disqualified and may be asked to leave the venue.
  2. Competitors must conduct themselves in a safe 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.