Reflection to the 1st Edition PCG

Terminology
PCG - PANDA Cocktail Game
P.A.N.D.A - Premium Alcohol Network & Distilleries Alliance
NBC - Nederlandse Bartenders Club

Preface: A New Chapter in Baijiu’s Global Journey

In the heart of Amsterdam, at the prestigious Lucas Bols Cocktail Academy, an event took place that was more than just a cocktail competition—it was a movement. The first-ever P.A.N.D.A Cocktail Game marked a bold step in bridging the gap between East and West, celebrating both tradition and innovation in the world of spirits. For many, Baijiu has long been an enigma, a drink deeply rooted in Chinese culture yet largely unexplored in the global cocktail scene. This competition set out to change that, with the guidance of NBC.

With 14 skilled bartenders from across the Netherlands, each bringing their creativity, skill, and cultural curiosity to the table, the competition was fierce, yet deeply collaborative. From seasoned mixologists to first-time competitors, every participant contributed to an evolving conversation—how can Baijiu, the world’s most consumed spirit, find its rightful place in modern mixology?

The event was not just about drinks; it was about connections, learning, and pushing boundaries. It was a test of creativity under pressure, an opportunity to explore new flavors, and most importantly, a celebration of cultural exchange through the art of bartending. Challenges arose, lessons were learned, and the foundation was laid for an even grander vision in the years to come.

This summary will not only reflect on the competition itself but also identify key takeaways and areas for growth, ensuring that the P.A.N.D.A Cocktail Game evolves into an internationally recognized platform for traditional and national spirits.

Baijiu is no longer a stranger to the world of cocktails—it is here, making its mark.

This reflection is also a crucial way for P.A.N.D.A to express gratitude to all the individuals and organizations that contributed to making this event a success. It serves as an evaluation, much like an assessment for mentors. P.A.N.D.A welcomes constructive criticism from all stakeholders, embracing it as a valuable step on the journey toward continuous improvement and excellence.

Overview of the Participants

Feedback Collection Process

From February 21st to March 3rd, the event organizer conducted a comprehensive feedback collection process. Out of 15 participants, 9 were interviewed in person, while 4 provided feedback via WhatsApp. One participant was unreachable, and another was unable to attend the competition due to an injury, thus no feedback was recorded.

To ensure thorough and direct engagement, the feedback collection involved traveling to multiple cities, including Amsterdam, The Hague, Rotterdam, Utrecht, Zutphen, Groningen, and Leeuwarden. This effort underscores P.A.N.D.A’s commitment to continuous improvement, valuing firsthand insights from competitors to refine future events.

The following Texts are the Notes of the Conversations or copy&paste of WhatsApp messages

Anton Menkveld：
Everything is good. It is a good chance for my staff to learn more from other excellent bartenders.

Antony Hinoke：
Positive:
Perfect time management. The flow of the event was smooth, no hitch up at all. I waited as I drew a number for later, however I did at the time I expected. No extra waiting at all.
Negative:
Rules about ice is not clear enough. I thought I could only use the ice supplied by the host.
General: Very well organised event. I enjoyed very much.

Emilie van der Waals：(WhatsApp text)
Hi Hans, to answer your feedback qs 😄
1. I wanted to participate for not only such an amazing opportunity, but the learning and networking opportunity as well as to step out of my comfort zone.
2. I liked the event and feel very positive from it.
3. I don’t like to look at it black & white/good & bad but more so how it could improve or if there was something missing. For me, being my first competition as well there was just some unclarity. It was not clear we would have 8 mins as it said 5 in the rules online. I think i also felt i needed to do it as quick as possible, rather than chat and treat the judges like guests. That is of course my own unknowing, but it would have been nice to have a disclosure about that.
Perhaps an improvement that would help clarity would be to have ONE clear document of the rules & regulations with everything, as now there was a lot of info spread out in several diff pages to find. Example also with making 4 or 8 cocktails.
4. I am very grateful for having been a part of this first ever event, filled with passionate people. Thank you again!🙏🏽✨
5. I also want to add I participated in this because I really respect the concept and what you are trying to achieve. The melding of cultures and expression is what i really appreciate it and love in creation

Erik Beeftink：(WhatsApp text)
I don’t have that much feedback. I thought it was well organised.

Ids Haagsma：
This was my first cocktail competition ever, and overall, I had a really great experience. I participated in this event because I have always wanted to compete in a cocktail competition. When I saw your video for the first time, I was really interested and inspired by your story.
The event itself was very well organized. There was plenty of time to set up and prepare for the competition, and the atmosphere was great. The only question that came to mind was that I noticed some participants using ingredients that were not sponsored by Bols. Of course, I don’t know if the judges took this into account.
Aside from that, it was a fantastic experience, and everything was organized really well. I also loved working with Panda’s products.

Ismail Abdulnabi:
I wish the event could be less binding with any brands, so participants could create freely. Up to the ice, it could be a problem if people don’t know they can use their own ice if the host doesn’t supply the special shaped ice they need. However I am OK with the ice at the event.

Kata Niedospial:
I participate for more connections in the cocktail world. Networking is very important part of the event. The time management of the game is perfect, and Bols Cocktail Academy supported in very professional way.

Lorenzo Remmerswaal:
The event brought eyeopening experience, and thank you so much for visiting me to collect feedback. This is all new to me. P.A.N.D.A’s National and Traditional Drinks idea is great, it really helps a lot of existing traditional drinks to be recognized by the consumers. The only thing needs to be improved is to improve the clarity of the rules. It was said 5 mins for making cocktails, but in the end we were told it was 8 mins. I heard some people talked about the rule about ICE, if they knew they could use their own ice, they might prepare differently. Generally for your very 1st cocktail event, it is already a great achievement.

Luca Acquaviva:
The event is well organised. Is the game going to bigger? Should the 8 mins of cocktail making be segmented into Introduction, making and serving? The clients usually would like to know more about the creation.

Mariss Rill:
This is the first competition I did. The technical judge form part is fair, and I am glad that you share the documents with me, so that I could learn from it. Among a few participants, we did have some questions about the rules about ice, ingredient, and I also expected to have the food you cooked, however without food you cooked, I got a sandwich at least. i

Martijn Schouten:(WhatsApp text and conversation transcript)
Generally a great game. It is my first competition, and I am happy with the result. The rules on ice, timing and number of cocktails were not very clear. Though updates were shared with us, it is better have it settled and less changes.

Noah Pattiwael:
(He’s got his foot injured, so he didn’t show up.)

Simon van Dam:(WhatsApp Voice Message Transcript)
I want to support you, I love your mission. The event was nice, however it could be a little too long, as there were many participants. It was a long day for me. Anything not good about the event? No, everything went very well, it was great for me. Only advice is about the rules. I expect less rules. And up to number of cocktails, more clear about home-made ingredients, for example ice. And it would nice to organise a bartenders party, make sure there is enough Baijiu! You did really really well, thank you so much, I had so much fun.

Thule de Vos:
This is my 1st cocktail competition. Whatever result it was actually it brought me great experience. I learnt a lot from other outstanding bartenders, and when you show me the technical judge forms, and learnt how I could improve myself. When I know that the time for making cocktail changed from 5 to 8, I am very happy about it, the extension of time make less stressed. 2 cocktails and 2 long drinks with 8 minutes, it is great setting.

Vasilis Kepenekis:
(Notes) Vasilis currently works at Stockroom. Feedback from two of his colleagues has been gathered, which may already reflect his thoughts on the event. Although messages were sent to both of his coworkers, no direct feedback has been received from Vasilis himself.

Summary: P.A.N.D.A Cocktail Competition – Participant Feedback

🌟 Overall Feedback

• Highly Praised: All participants agreed that the event was well-organized, smoothly executed, and provided an excellent learning and networking opportunity.

• Professional Execution: The support from the Bols Cocktail Academy was highly appreciated, and participants valued the shared judging sheets for self-improvement.

• Cultural Impact: P.A.N.D.A’s vision of promoting National and Traditional Spirits was well-received, with participants recognizing the event’s role in elevating traditional spirits’ global presence.

✅ Key Positives

1. Excellent Time Management (Antony Hinoke, Kata Niedospial)

• The event ran smoothly with no unnecessary delays. Participants appreciated the punctual scheduling.

2. Learning & Growth Opportunity (Anton Menkveld, Emilie van der Waals, Ids Haagsma, Thule de Vos)

• The competition provided a platform to learn from talented bartenders and refine technical skills.

3. Great Atmosphere & Organization (Erik Beeftink, Lorenzo Remmerswaal, Martijn Schouten)

• Participants found the competition environment to be motivating and well-structured.

4. Innovation & Cultural Exchange (Lorenzo Remmerswaal, Simon van Dam, Luca Acquaviva)

• Many appreciated how the competition served as a bridge for cultural exchange, making traditional spirits more recognized by consumers.

⚠️ Areas for Improvement

1. Clarity of Competition Rules

• Unclear Time Limits (Emilie van der Waals, Lorenzo Remmerswaal, Martijn Schouten, Thule de Vos)

• The online rules mentioned 5 minutes for cocktail preparation, but on-site, it was changed to 8 minutes. Some participants were unaware of this change.

• Ice Usage Confusion (Antony Hinoke, Ismail Abdulnabi, Mariss Rill, Simon van Dam)

• Some participants thought they were required to use only the ice provided by the event, leading to uncertainty in preparation.

• Cocktail Quantity & Ingredients (Emilie van der Waals, Martijn Schouten)

• The required number of cocktails (4 or 8) and the use of homemade ingredients (e.g., ice) were unclear.

• Suggested Improvement: Provide a single, clear document with all competition rules and regulations to avoid confusion.

2. Brand Sponsorship Restrictions

• Some participants wanted more creative freedom (Ismail Abdulnabi)

• Certain participants wished for fewer restrictions on ingredients and the ability to use non-sponsored products.

• Uncertainty about non-sponsored ingredients (Ids Haagsma)

• Some noticed other participants using non-sponsored ingredients but were unsure if judges accounted for this.

3. Event Duration & Breaks

• Competition felt too long (Simon van Dam)

• The large number of participants made the event feel lengthy. Suggested adding breaks or shortening the event.

4. Additional Experience Enhancements

• Some participants expected Hans’ cooking (Mariss Rill)

• Some participants were looking forward to a culinary pairing experience but were only provided with a sandwich.

5. Competition Structure & Future Development

• Further segmentation of the 8-minute cocktail-making process (Luca Acquaviva)

• Suggested breaking it down into Introduction, Mixing, and Presentation, making the competition more structured and service-oriented.

• Desire for a larger-scale competition (Luca Acquaviva)

• Participants expressed interest in seeing the event expand in scale.

• Post-event networking & bartender gathering (Simon van Dam)

• Proposed organizing a social event after the competition to foster connections, ensuring ample Baijiu availability.

📌 Summary

The P.A.N.D.A Cocktail Competition received overwhelmingly positive feedback, particularly for its organization, time management, and learning opportunities. However, areas such as rule clarity (timing, ice usage, required cocktails), competition length, and brand ingredient restrictions need refinement.

🎯 Optimized Action Plan for P.A.N.D.A Cocktail Competitions

1. Establish a Unified, Clear Rulebook

• A single, well-structured competition rulebook will be developed for each game, outlining key aspects such as competition time, ice usage, and ingredient guidelines.

• The rulebook will be released at least 6 months before the event, ensuring participants have ample time for preparation.

• The document will follow a guideline-based structure with a negative list to keep rules simple, clear, and easy to follow.

2. Introduce a Structured Cocktail-Making Format & Expand the Event

• Implement a segmented judging process, breaking the 8-minute cocktail-making time into:

• Introduction – Present the concept and ingredients

• Mixing – Execute the drink-making process

• Presentation – Serve and explain the drink to the judges

• Scale up the competition by introducing regional qualifying rounds leading up to a national or international final, enhancing accessibility and engagement.

3. Differentiate Between P.A.N.D.A Cocktail Game (PCG) & Wild P.A.N.D.A Game (WPG)

• P.A.N.D.A Cocktail Game (PCG): A structured competition allowing for moderate ingredient flexibility while maintaining industry standards.

• Wild P.A.N.D.A Game (WPG): A more unpredictable and experimental format, with relaxed brand restrictions, encouraging maximum creativity and adaptability under unique challenges with least effect of brands.

• This dual-competition model accommodates both technical mastery and experimental innovation, broadening the competition’s appeal.

4. Enhance Time Management & Event Flow

• Adjust the schedule to ensure the event does not feel excessively long.

• Introduce structured breaks between rounds to prevent fatigue and maintain energy levels.

• Explore shorter, more dynamic competition formats for better pacing.

5. Elevate the Participant Experience with Culinary & Social Elements

• Strengthen community engagement by organizing post-event gatherings, networking sessions, and cultural exchange experiences.

• Integrate culinary pairings, allowing participants to explore Baijiu with food, enhancing the storytelling and cultural depth of the competition.

• Consider a bartender-exclusive celebration at the end of the event to build a stronger community.

🚀 Final Thought

By implementing these changes, P.A.N.D.A Cocktail Competition will evolve into a highly professional, internationally recognized event, attracting top-tier bartenders, fostering cultural exchange, and elevating the global recognition of Baijiu & traditional spirits. 🍸🔥

Of course, the fulfilment of the action plan will also rely on the feedback from other stakeholders of P.A.N.D.A, to maximise the fruitfulness of the event.

This will leads to P.A.N.D.A's visit to the stakeholders. More conversation will be initiated in near future.

This report will be shared with all people love cocktails.

Proost!

Hans Ngo Wurfbain

5th, March, 2025
Utrecht