Monin Cup 2026 Rules, Regulations & Guidelines

Introduction

The purpose of this document is to provide guidance and principles on the MONIN Cup 2026 to create a worldwide standard. All the necessary information about the final competition, competitor requirements, judges and rules surrounding the event is detailed here.

Theme: Timeless Twists

A Bartending Competition Bridging Past and Future

Look to the past for inspiration-revive forgotten flavours, honour time-tested techniques, and explore the stories behind iconic serves. Then, channel your creativity into reimagining them for today and tomorrow.

Your challenge is to create a drink that captures the soul of the past while pushing boundaries and incorporating modern tools and skills.

Calendar & Selection Process

• January to July 2026: Regional and/or National MONIN Cup
• July to October 2026: MONIN Cup Semi-Finals
• 8–9 December 2026: International Finale in Paris, France

International Finale Allocation

• Europe: 7 finalists
• Middle East: 4 finalists
• Africa: 2 finalists
• Asia Pacific: 3 finalists
• Greater China: 2 finalists
• North America: 2 finalists
• Southern America: 2 finalists
• India and Satellites: 2 finalists
• Total: 24 finalists

The principle of one representative competitor per country must be respected, so the number of competitors taking part in the finale may be lower, or the allocation per area may be modified if necessary.

Key Deadlines

• 30 April 2026: Deadline for submitting names of participating countries to MONIN HQ at monincup@monin.com.
• 30 October 2026: Deadline for submitting semi-finalist names and registration to the International Finale.

Candidate Requirements

• Competitors must be professional bartenders or students from bar schools.
• Competitors must be aged 27 or under, born in 1999 or later.
• Competitors must follow the exact recipe submitted.
• Competitors must bring their own tools and may be required to bring their own glassware.
• Changes to the submitted recipe may result in points being deducted or disqualification.
• Competitors attending the semi-finals and International Finale must be able to speak and present their drinks in English.

Competitor Code of Conduct

All competitors must act honestly and respectfully, recognising the rights, opinions and cultures of fellow competitors and others involved in the competition.

Competitors act as ambassadors for their bar, school and the bartending profession. Their interaction with the public and industry professionals reflects on the global bartender community.

Competition Format

• Pre-stage preparation: 10 minutes to prepare garnishes, finalise ingredients and check tools and glassware.
• Station setup: 3 minutes.
• Presentation: 10 minutes to prepare and present the cocktail.
• Servings: Four identical serves must be prepared; three for judges and one for photography or display.
• Clean-up: 2 minutes.

Recipe & Ingredient Requirements

• Each cocktail must include at least 10ml of a MONIN product.
• Acceptable MONIN products include Le Sirop de MONIN, Le Concentré de MONIN, Pure by MONIN, Le Fruit de MONIN and La Liqueur de MONIN.
• Multiple MONIN products may be used.
• Paragon is not considered a MONIN product for this requirement.
• MONIN Fusion products do not count towards the required 10ml of unadulterated MONIN product.
• Edible ingredients from non-competing brands may be used, provided they are safe for consumption.

Homemade Ingredients

• Homemade infusions, bitters, juices, fat washes and similar ingredients are permitted.
• Homemade syrups, cordials or similar products must be based on MONIN products.
• An unadulterated MONIN product must also be included in the recipe.
• Homemade syrups are forbidden if an identical flavour exists in the MONIN range.
• All homemade components must be fully explained and submitted before the application deadline.
• Homemade products must be prepared before arrival at the competition venue.

Judging Criteria

• Candidate presentation and ability to communicate in English.
• Cleanliness and organisation.
• Technical bartending skills.
• Drink appearance, aroma, taste, balance and originality.
• Connection to the competition theme.

Penalties may apply for exceeding the time limit. Complete pre-batching will be penalised.

Competitor Attendance

Competitors should be in the preparation room 30 minutes before their scheduled time slot. Any competitor not on stage at the start of their 3-minute preparation time may be disqualified.

Rights & Usage

By entering the competition, competitors grant MONIN the right to use cocktail and drink recipes created and presented during all stages of the competition in any and all publications.

MONIN may take, reproduce and use photos or videos from the event for promotional purposes connected with the competition. Competitors may be asked to complete and sign a model release agreement before the competition begins.

International Finale

The MONIN Cup International Finale will take place in Paris on 8 and 9 December 2026. The final stage will focus on individual creativity, with finalists expected to create and present a cocktail reflecting their personal style, vision and identity as a bartender.

Prizes

• First place: €5,000
• Second place: €3,000
• Third place: €2,000

Following the finale, the top three finalists may be asked to collaborate with MONIN in promotional activities during the following year.