《國際酒飲（Drinks International）：2024年度全球酒吧50強報告（英文版）（68頁）.pdf》由會員分享，可在線閱讀，更多相關《國際酒飲（Drinks International）：2024年度全球酒吧50強報告（英文版）（68頁）.pdf（68頁珍藏版）》請在三個皮匠報告上搜索。

1、FEATURING001 Cover 50BB DIGBE2024.indd 1001 Cover 50BB DIGBE2024.indd 107/10/2024 18:4507/10/2024 18:45drinksint Drinks International Global Bar Edition 2024 3 EDITORIALGlobal Bar Edition Editor Hamish SProduction Editor Jaq BADDITIONAL CONTRIBUTERS:Ben Mintz,Sorrel Moseley-Williams,Franois Monti,Ni

2、cholas Coldicott,Sam Bygrave,John NG,Forest Collins DESIGNArt Director Christine Freemanchristine.freemanagilemedia.co.ukArt Editor James Downjames.downagilemedia.co.ukADVERTISINGCommercial Director Rob Cullen+44(0)1293 Senior Account Manager Carmen Poel Francesch+44(0)1293 PUBLISHERJustin Smith+44(

3、0)1293 590041 ACCOUNTSAnnette OConnellannette.oconnellagilemedia.co.ukMANAGING DIRECTORRussell Dodd+44(0)1293 590052 DRINKS INTERNATIONALSuite E,KBF House,55 Victoria Road,Burgess Hill,West Sussex,RH15 9LHT:+44(0)1293 COVER: GLOBAL BAR EDITION of Drinks International,launching as it does at The Worl

4、ds 50 Best Bars ceremony annually in October,has a state of the union feel to it.While DI covers bar news daily,sandwiching the official print guide to 50 Best in this magazine are commentaries that take an aerial view.Franois Montis piece,After the Enlightenment,questions whether the broadening of

5、cocktails into the mainstream has impacted quality,reputation and perhaps even the future of the standalone cocktail bar.Danil Nevsky too takes a futurist view in his article Do You Speak Cocktail?He says the cocktail industry outside of the west must become ingrained in markets through language and

6、 cultural references to lay long-lasting roots.Nico de Soto the industrys proto-globetrotter also writes about how cocktails should be adapted to the tastes of the market for which they are created.In a bid to make our industrys sustainably claims more credible,we deep dive into the world of B Corp.

7、Hyacinthe Lescot of The Cambridge in Paris lets us in on the process they underwent to become the first bar with the certification.Meanwhile,Juliane Eva Reichert comes with news of a new pricing policy being trialled in a German bar that allows customers to pay what they want.As accountants globally

8、 wince,we should add that,for now,its working.We also wanted to narrow the gaze to regions,continents and countries whose leaps are long,though scarcely documented.Theres no better person than Kenyas Brian Owango to unveil his vision for African bars and bartenders on the world stage.Likewise,Sorrel

9、 Moseley-Williams writes on the pioneering South American bartenders who are creating their own drinks products.And Nicholas Coldicott reports from Nepal,where determined Kathmandu bartenders are surmounting mountainous challenges.And of course,theres our magazine within a magazine,dedicated to the

10、apex of all apexes:The Worlds 50 Best Bars.And in reply,my own analysis of how the current class of 50 bars got there.HAMISH SMITH GLOBAL BAR EDITION EDITORJOIN US ONLINE OR BE SOCIAL DRINKSINT.COMDRINKSINT5 NEWSThe latest developments from the most exciting bars and bartenders globally8 AFTER THE E

11、NLIGHTENMENTFranois Monti asks if we are becoming a victim of our own success 13 DO YOU SPEAK COCKTAIL?Danil Nevsky explains why cocktails must become multi-lingual17 B CORPHyacinthe Lescot on The Cambridges journey to certification20 HOW MUCH?YOU DECIDEJuliane Eva Reichert on a pay-what-you-want pr

12、icing system24 THE WORLDS 50 BEST BARSA guide to the mechanics behind the voting26 THE LISTWe bring you the official print guide to the best bars in the world written by those whove visited them43 SPECIAL AWARDSThe Worlds 50 Best Bars outstanding accolades49 UNDER THE NUMBERSHamish Smith analyses th

13、is years list,giving context to the ranking52 A WORLD OF FLAVOURNico de Soto explains why cocktails must be tailored to tastes,market by market55 WHATS NEXT FOR AFRICA?Brian Owango presents his vision for African bars59 FROM GLASS TO BOTTLESorrel Moseley-Williams talks to bartenders swapping glasses

14、 for bottles62 THE ROAD TO KATHMANDUNicholas Coldicott speaks to the enterprising bartenders putting Nepal on the map66 THE BESTSELLING COCKTAILSWe sign off with this years bestselling classic cocktails at the worlds best barsCONTENTSCONTENTS&EDITORISTOCK.COM/REDIT:COLDSNOWSTORM003 leader DIGBE2024.

15、indd 3003 leader DIGBE2024.indd 307/10/2024 18:0007/10/2024 18:00drinksint Drinks International Global Bar Edition 2024 5 “When were fully open we will be more bar than cave”Alex FrancisDE VIE TO OPEN PERMANENT SITE IN JANUARY 2025Barney OKane and Alex Francis have announced plans to open their perm

16、anent venue De Vie in Paris in January 2025.The duo,formerly of Little Red Door in Paris,opened Cave De Vie as a pop-up during the summer and renovations are now underway to convert it into a fixed site.Once opened,De Vie will act as a dual-concept space with Bar De Vie(previously Cave de Vie)and Co

17、mptoir De Vie.The Bar side will remain a more casual space focusing on informal service with tapped cocktails and no reservations,while the Comptoir side will be a seasonal tasting menu of drinks and plates that celebrate French producers.“With the pop-up were more cave than bar,but when were fully

18、open we will be more bar than cave,while maintaining some retail elements,”said Francis.“The bar is in the style of a traditional cave vin,which is a hybrid of retail and hospitality,but with a focus on independent French spirits,non-alcoholic products and cocktails.”According to the team,the season

19、al menu will be based on classic cocktails and all the glassware and ceramics are hand-made in Paris.Located at 22-24 Rue Saint-Sauveur,De Vie is projected to soft launch in late December before an official opening in January 2025.KARL TOO PASSESAsias bar industry mourned the passing of veteran owne

20、r Karl Too on 18 September.Too was the owner of Kuala Lumpur speakeasy Omakase+Appreciate,which featured in Asias 50 Best Bars in 2016 and 17,peaking at number 10.Co-founder Shawn Chong said on Instagram:“We fought many battles together but unfortunately this time we lost.And I lost big.Thank you fo

21、r all the good times and all the bad ones too.You were in pain for quite a while but chose to hide it as much as possible.You put up a good fight but now its time to rest.I hope youre in a better place now.”NEWSDOUBLE CHICKEN PLEASE LAUNCHES NEW FRONT BAR CONCEPTNew Yorks Double Chicken Please has r

22、evealed an overhaul to the front room of its dual-concept bar.Free Range,as the space is now called,has been given a redesign and new menu with the aim of creating a“distinctive and engaging environment inspired by collaboration,experimentation and storytelling”.“It will be a dynamic platform where

23、creative ideas and conceptual collaborations come to life,allowing artists,designers,and creators to push boundaries and experiment in ways that defy conventional norms,”said Double Chicken Please co-founder GN Chan.The space has been reimagined by Double Chicken Pleases in-house lead designer,Turki

24、e Tsai,who has applied the bars concept of design hacking,used in the creation of cocktails,to the renovation.After seven years,Omakase+Appreciate closed permanently in 2020.A tribute to the speakeasy by Set The Table read:“Omakase+Appreciate is Kuala Lumpurs favourite cocktail bar and one of the pi

25、oneers to have paved the way in positioning Malaysia securely in the international bar scene.”Chong added:“The family requires their time and space.Please say a prayer in your own way tonight.Thank you.”BARNEY OKANE AND ALEX FRANCIS005-007 News DIGBE2024.indd 5005-007 News DIGBE2024.indd 507/10/2024

26、 16:2307/10/2024 16:23drinksint Drinks International Global Bar Edition 2024 7 NEWSSHINGO GOKAN OPENS BAR IN MADRIDSerial bar entrepreneur Shingo Gokan has launched Devils Cut in Madrid,the first European venture from the man behind Shanghais Speak Low,Tokyos SG Club and New Yorks Sip&Guzzle.The new

27、 bar opens on the former site of Casa Pueblo,a storied neighbourhood bar in Madrids Barrio de las Letras,which closed its doors February of this year.Devils Cut has been inspired by Gokans tenure at New York Citys Angels Share,where he served as head bartender for a decade before departing in 2016.T

28、he cocktail list has been divided into three parts,the first featuring recipes TITO PIN-PEREZ AND LVARO GARCA DEPART RAYOTito Pin-Perez and lvaro Garca,the operational management team behind Mexico Citys Rayo,have announced their departure from the bar.The duo launched the bar in January 2022 and it

29、 has collected multiple accolades,including a fifth-place ranking in the most recent edition of North Americas 50 Best Bars.Speaking to DI,Pin-Perez and Garca stated:“Rayo has been a success,we are very satisfied with everything weve achieved and grateful to those who have supported us.However,the t

30、ime has come to say goodbye.”Victor Garibay,owner of Rayo said:“We have loved working with Alvaro and Tito.Theyve helped us build an incredible foundation at Rayo.And we cant wait to see what they create with their new bar.Well be cheering them on in their new venture.”Pin-Perez and Garca have annou

31、nced a destination hybrid fine-dining and bar venue set in the Puerta de Lobo vineyard in the El Marqus Valley,Quertaro,several hours to the north of Mexico City.“Vertical is a restaurant and cocktail bar located in the middle of a beautiful vineyard,”the duo continued.“Leaving Mexico City and openi

32、ng this new concept in another state has taken us completely out of our comfort zone,but we have done it with all the excitement of continuing to promote the incredible things Mexico has to offer.”from Angels Share in the early 2000s,the second features SG Group favourites from Gokans bars in Tokyo,

33、Shanghai,Okinawa and Hong Kong.The third section features signature cocktails inspired by Gokans love for sherry,an appreciation that he has developed throughout has career,having first worked in a sherry bar at the age of 22 and ultimately winning Bacardi Legacy with the sherry-forward Speak Low co

34、cktail.The bar will be the 12th opened by Gokan,who has indicated that he wont be opening any new bars for some time after this latest launch.SHINGO GOKANTITO PIN-PEREZ AND LVARO GARCAHIMKOK LAUNCHES AQUAVIT IN COLLABORATION WITH LINIEOslos Himkok has announced the launch of a limited-edition aquavi

35、t in collaboration with Linie.Himkok Linie will be the bars first aged aquavit,having recently arrived back in Norway after spending several months maturing at sea in oak sherry casks.The aquavit was then finished in smoked oloroso casks.Himkok head of R&D Paul Aguilar and bar manager Maro Dzurus sa

36、id:“Were thrilled to collaborate with Linie on our first aged aquavit.Its been exciting to continue to expand our knowledge of the category and find new ways to develop our offering.We look forward to sharing our hard work.”005-007 News DIGBE2024.indd 7005-007 News DIGBE2024.indd 707/10/2024 16:2307

37、/10/2024 16:238 Drinks International Global Bar Edition 2024 Mission complete we have convinced the world of the credentials of the cocktail.But what does that mean for quality and the standalone cocktail bar?Franois Monti reportsAfter the enlightenment THE FUTURE OF BARSA quarter of a century ago o

38、r so,to be reborn the cocktail had to be taken away from the high street and hidden in dark speakeasies with rules and etiquette.A generation of bartenders obsessed about the minute details of the perfect classic and revived long-lost formulae.Its easy to laugh at some of the quirks of that era,but

39、its that movement that restored the good name of the Old Fashioned and the Dry Martini and launched the Negroni to superstardom.The good work of the past couple of decades means the cocktail is now mainstream and back on Main Street.Random hotels and restaurants,fancy pubs and theatre lobbies:youll

40、now find Margaritas and Espresso Martinis everywhere.“Theres a trickle-down effect from anything considered niche into the mainstream,thats how trends work,”says Damien Guichard,creative director of Berlins Wax On.“That cocktails are being served in casual places means that its been accepted by the

41、mass and thats a great thing.”Indra Kantono,co-founder of the Jigger&Pony Group,which operates both high-end cocktail-focused bars and restaurants that serve cocktails as just another option,concurs:“Cocktail culture is edging out wines and beers in some places.”If cocktails are everywhere,what does

42、 it mean for your beloved specialist bar?Will punters stay away,drinking to their 008-010 Francois Monti DIGBE2024.indd 8008-010 Francois Monti DIGBE2024.indd 807/10/2024 16:0007/10/2024 16:00drinksint Drinks International Global Bar Edition 2024 9 ISTOCK.COM/ZEFERLI008-010 Francois Monti DIGBE2024.

43、indd 9008-010 Francois Monti DIGBE2024.indd 907/10/2024 16:0007/10/2024 16:0010 Drinks International Global Bar Edition 2024 THE FUTURE OF BARShearts content in,say,a restaurant?For Kevin Armstrong,of Satans Whiskers a bar known for its dedication to turning out the absolute best version of classic

44、cocktails “casual cocktail culture should not pose a threat to those businesses operating as specialist bars,unless those specialist bars are not doing a good enough job in the first place”.And having a great cocktail experience in a restaurant should,according to him,“drive guests in search of cock

45、tails made by even more discerning professionals in tailor-made bar spaces”.If a good Negroni in a random restaurant cant harm specialist bars and should actually help them grow,could it,however,have an effect on what those bars offer?The increased technological bent of the bar world could be seen a

46、s an answer to a growing familiarity with cocktails among the general public:if youre surrounded by good Palomas,its only logical to make something very different to wow the public.While a lot of those venues are very successful(and,indeed,feature heavily on the Worlds 50 Best Bars list),it would be

47、 a mistake to think this is the only way to go.“I would advise against sticking to ones high horse that cocktails should be the domain of connoisseurs alone,”argues Kantono.When the general public makes the step up to specialist bars:“Its an opportunity to showcase depth of expertise and craftsmansh

48、ip.That is what we do at Jigger&Pony with our Espresso Martini.It is a popular-appeal cocktail elevated with high-quality coffee beans,technically excellent execution,and complete with the serving ritual of cracking the garnish of cacao tuile.”COCKTAIL TERMINOLOGYThis,in essence,is a throwback to th

49、e early years of the cocktail renaissance,when every bar made Mojitos but only a handful made outstanding Mojitos and thats how they got you hooked.“With just about any product,there are basic,average,good and/or exceptional examples from clothing to pizza,those rules apply,”Armstrong comments.“Once

50、 you have become accustomed to one level,those with enough interest will usually seek out the next.”While more people being“comfortable with cocktail terminology”,as Armstrong puts it,is good news for bars,it also opens new avenues for smart operators.If staffing issues for top-end cocktail bars see

51、m to be behind us,theres still a general lack of knowledge and talent in the industry which means casual venues need help.“Restaurants often want mixed drinks as a product but dont care as much about the atmosphere and intimacy of service as most is done table side,”says Guichard.Whether its designi

52、ng smart,simple menus or making serves easier for non-expert staff,there are many opportunities for bartenders to consult on.RTDs or pre-batched cocktails are We are seeing a trend towards simplicity and familiarity in both food and cocktails.Simplicity is a creative goal for bartenders to strive to

53、Indra Kantonoanother solution that casual venues increasingly turn towards.“Such NPD(new product development)work,as is sometimes required,can command hefty fees,”explains Armstrong,“and then the subsequent reliance of those venues on the outsourced expertise means longer-term income can be secured.

54、All good then?Well,not necessarily.On the one hand,theres still the risk that specialist bars make things too complicated.“I dont believe in the need to challenge and educate the guests,”Guichard confides.According to Kantono:“We are seeing a trend towards simplicity and familiarity in both food and

55、 cocktails.Simplicity is a creative goal for bartenders to strive to.”Its possible that casual cocktail culture indicates that drinkers actually prefer cocktails that are easy to understand.On the other,for all the easy solutions that can be put in place for casual venues,the human element can still

56、 derail things:a batch is used past its sell-by date or not served properly,for example.And many establishments will still have untrained staff make a drink from scratch.Armstrong again:“I have absolutely been on the receiving end of better cocktails from establishments wherein cocktail service is n

57、ot the primary revenue driver.In the same breath,I have seen incredible crimes against cocktails and bartending in similar casual venues.Under these circumstances,the casual spaces do have the capacity to do lasting damage to consumer confidence.When your first experience of a Gin Martini is from th

58、e local pub and it is warm,insipid,heavy with liquor,off vermouth and a dried-out lemon peel,then you are unlikely to crave another anytime soon,even in the very best venues.”The mainstream-isation of cocktails is great news for the bar industry,opening as it does many pathways for canny bartenders

59、and operators.It will require careful management:Main Street killed the cocktail once before.At least,this time,many top-tier bartenders have the opportunity to have a say on how the casual era takes shape.ISTOCK.COM/SEBASTIAN SOTO008-010 Francois Monti DIGBE2024.indd 10008-010 Francois Monti DIGBE2

60、024.indd 1007/10/2024 16:0007/10/2024 16:00drinksint Drinks International Global Bar Edition 2024 13 Cocktails must become multi-cultural and multi-lingual to future proof,says Danil NevskyLANGUAGEWhat if I told you that cocktail culture,as we know it,with all the industry trimmings guest shifts,tak

61、eovers,bar shows and brand collaborations could all be gone within the next 20 years?What if consumers around the world just didnt care anymore?If that sounds far-fetched,think about where the industry is headed from here.Weve come a long way good cocktails can be found in almost every market in the

62、 world but instead of honing in and doubling down on what we do well,what got us here,were starting to lose sight of it.When we should be laying deeper foundations into cultures,were star-gazing,playing with our futuristic toys,becoming more and more esoteric and distant from the people we serve.In

63、20 years,the Rotavap 9,000 will have a fermentation feature,well be cutting ice with lasers and sustainably growing bar backs under UV.The customer couldnt care less.The answer to extending the life of cocktail culture is in the word culture.We have to,at all costs,translate the notion of mixed drin

64、ks into other cultures,languages and create new traditions.One of the most beautiful things that makes us different,unique and irreplaceable is the languages we all speak.And if youre from a native English-speaking country,this may not have occurred to you the language of cocktails is mostly in Engl

65、ish.Of course,through punch in England and mixed drink culture in the US,the cult of the cocktail was principally spread by English speakers ISTOCK.COM/DOIT013-014 Speak Cocktail DIGBE2024.indd 13013-014 Speak Cocktail DIGBE2024.indd 1307/10/2024 15:5707/10/2024 15:5714 Drinks International Global B

66、ar Edition 2024 around the world.When you think about it,this Anglicisation of mixing drinks is all-pervasive.You could be on a remote island in the middle of nowhere,a densely populated city in Asia or a classical bar in New York and the same words appear:Old Fashioned,Gin Fizz,French 75,Sidecar,Wh

67、iskey Sour.Even if the cocktail names have their roots in other cultures,theyve been well and truly adopted into English and the dominant pronunciation is often that of the English tongue Dak-or-ree.Classics are actually the most international end of the cocktail lexicon signatures on menus seem to

68、always have an English turn of phrase.The language of the mechanics of cocktails too tend to borrow from the English anything from rocks glass to highball to straight-up.Its quite often that the entire menu is written in English.To many people around the world,the internationalism of cocktails could

69、 be part of the appeal,but to many others it creates barriers.It ringfences cocktails as something from the English-speaking world.But the English-speaking world no longer dominates the conversation.Only 13 of The Worlds 50 Best Bars 2023 were from English-speaking countries.Cocktail culture has glo

70、balised.Yet,Ill wager that if you walk into any 50 Best cocktail bar outside of a native English-speaking country you will see a room full of native speakers(excluding tourists)ordering drinks in English while communicating in their original language.Its a unique phenomenon.TRANSLATING COCKTAILSSo h

71、ere I am,sitting in another cocktail bar in another country where English isnt the native language.The bartender is trying desperately to explain to the guest what the name of the cocktail stands for and why its so clever by repeating the story the bar manager taught them.The guest gives up and asks

72、 for something off-menu that has coffee in it,so the bartender offers the Dick Bradsell,London classic,the Espresso Martini.The guest,much to my surprise and the reason this caught my attention politely asks:“Why would I drink espresso?This isnt Italy.Here we drink Turkish coffee.”The bartender shru

73、gs and explains that thats just what the cocktail is called and calls for.The guest orders a spirit and mixer.This is what happens when ingredients and drinks cross borders but dont translate.When the bar programmes ambition is to just mimic western drinks,without creating cultural touchpoints.But i

74、t also serves to illustrate something else.And that is how Italian became part of the language of the cocktail and how,if you create your own references,cocktail culture can shift and shape to your traditions.Just think how,over the last century or so,spritz,amaro,aperitivo,Negroni and Americano bec

75、ame part of what we think of as the cocktail landscape.This cultural ownership through language signposts meaning to Italians.Its why they read Sbagliato and know it means mistake,whereas most English speakers for once have no cultural connection.Its enough just to pronounce it right.To much of the

76、world,all classic cocktails are Sbagliatos.I ran an experiment once in a country where 90%of the guests spoke primarily Arabic.I did a guest shift but we wrote all the cocktail names in Arabic using localised phrases that alluded to the drinks.The guests were surprised and intrigued.They were laughi

77、ng at the phrases and asking questions about the drinks.There are three things you should know:I dont speak Arabic.The drinks were all classics.The cocktail sales went up 700%for that night.We spend so much time,money and energy improving our bar stations,bar tools and prep labs in the hope that we

78、will master our craft,our guests will be enthralled by what we do and enlightened by our doctrine.But how many times does a guest need to feel disconnected before they give up on cocktails?If we are serious about creating sustainable global cocktail culture then the language must be interpreted and

79、translated.If we dont its imprint in some markets could be temporary.In many places outside of the west,cocktails could yet prove to be a passing trend,unless we lay down roots and create linguistic and cultural touchpoints.The cocktail should embrace other cultures not the other way around.The futu

80、re of what we do depends on it.LANGUAGEIts quite often that the entire menu is written in English.To many people around the world,the internationalism of cocktails could be part of the appeal,but to many others it creates barriersISTOCK.COM/DOIT013-014 Speak Cocktail DIGBE2024.indd 14013-014 Speak C

81、ocktail DIGBE2024.indd 1407/10/2024 15:5707/10/2024 15:57drinksint Drinks International Global Bar Edition 2024 17 The Cambridge Public House became the first bar to receive B Corp status.Its co-founder Hyacinthe Lescot takes us on the journeyThe road to B CorpB CORPIn June 2024,The Cambridge Public

82、 House our humble cocktail pub in Paris was certified as a B Corp with a score of 88.1.For those who are unfamiliar with the term,B Corp Certification is a designation that a business is meeting high standards of verified performance,accountability,and transparency.In other words,it proves that a co

83、mpany is sustainable in various ways,as validated by a legal and unbiased third party through a thorough audit based on data and reports.This is not revolutionary or merely a trendy endeavour;and it is not easy.Pursuing B Corp certification is a long journey,so heres the why and the how.Although the

84、 values of community,transparency and wellbeing for both our people and the planet have always been foundational to our companys philosophy,the challenges posed by Covid-19,combined with Hugo Gallous obsession with data and our aversion to greenwashing,marked a turning point for The Cambridge Public

85、 House and for us personally.In November 2021,we made two key decisions:to appoint a government-recognised start-up to audit our global carbon footprint and to create a programme called the Cambridge Community Plan.The former aimed to quantify our companys impact on the planet,allowing us to confron

86、t the issue with facts and figures.It provided us with a solid framework for moving forward in a greener and healthier direction.It was simply about being 017-018 BCorp DIGBE2024.indd 17017-018 BCorp DIGBE2024.indd 1707/10/2024 16:3707/10/2024 16:3718 Drinks International Global Bar Edition 2024 We

87、dont usually dedicate time for extra paperwork while running an independent cocktail bar.B Corp taught us to be more structured and organised,to carve out time for proper implementation of actions,and to communicate effectively with the team.It became a habit:week after week,Hugo and the team comple

88、ted some of the steps,until the day we felt ready to submit our application.Yet,that wasnt it.Our application took some time to be reviewed and the audit a few more months to start.The game of going back and forth with our B Corp auditor started,and after some more improvement and alterations,we fin

89、ally received the news.In June 2024,after 18 months of hard work,The Cambridge Public House was a certified B Corp company.For a long time,we always said and genuinely believed that we were not a sustainable bar.This certification shows that we are working towards it,but it doesnt mean we are better

90、 than anybody else.We are simply the ones who committed to go through the long but rewarding process of B Corp.Nevertheless,we do recommend it to everyone:even though it is painful,there is so much learning along the way.As a result,it raises awareness for both you and your team,making your company

91、a better place for everyone,including clients.We also deeply believe it is time to take responsibility when using the term sustainability.Our industry needs less greenwashing and socialwashing.All businesses should promote transparency at every level,be able to share data about their actions and,abo

92、ve all,be held accountable for using misleading information for marketing purposes.B CORPaware.While some actions require long-term commitments for significant change,we also found that straightforward decisions can lead to immediate impacts.The Cambridge Community Plan,however,is a work in progress

93、:we recognise that the travel associated with bar shows and takeovers contributes significantly to our overall footprint.We take responsibility for this and acknowledge that these travels remain part of our business model.Consequently,we questioned how we could create a positive impact while travell

94、ing.Long story short,we established a platform for global exchange based on the 17 Sustainable Development Goals from the United Nations to assist in various areas,such as education,hunger and responsible consumption.Our entire team dedicated effort to developing charitable and collaborative mission

95、s on both national and international levels.These two projects were essential to our growth and our belief in structuring.The next step was B Corp,which is a certification earned by a business that has been verified by B Lab as one which meets high standards of social and environmental performance,t

96、ransparency and accountability.RANGE OF EXPERTISEIn the third quarter of 2022,we started to look into the certification.B Corp isnt the only label out there.We chose it because we felt it offered the biggest range of expertise and impact in the large and contentious world of sustainability.We also s

97、ensed that we were already fulfilling many of its requirements.We knew it was a long process for a company of eight,and still went with it.We also knew it would only bring good things to us,whether we pursue the audit until the end or not,as working through it gave us a lot of ideas on how to improv

98、e.There are five main steps of the B Corp certification process(measure your impact,improve your score,meet the legal requirement,submit&review and finally,achieve the accreditation).After going through our subscription,we slowly began addressing the 200 questions needed to complete the first phase

99、of the audit,which include questions that review the day-to-day operational policies and practices,covering areas such as governance,workers,environment,community and customers.Some examples of these questions include:“How does your company support internal management and good governance?”and“What i

100、s included in your companys written and accessible employee handbook?”.As we went through these we were made aware that every one of the questions needed reports and proof to be confirmed by B Corp.This was particularly challenging;in a small company,most decisions are made through discussion and ve

101、rbal communication with the team.For a long time,we always said and genuinely believed that we were not a sustainable bar.This certification shows that we are working towards it,but it doesnt mean we are better than anybody else017-018 BCorp DIGBE2024.indd 18017-018 BCorp DIGBE2024.indd 1807/10/2024

102、 16:3707/10/2024 16:3720 Drinks International Global Bar Edition 2024 The Mondhgel Bar in Berlin does things differently.Juliane Eva Reichert reports on a new pricing system that hands the control back to the customerHow much?You decidePRICINGAt Mondhgel Bar,craft bartending goes deeper.Owners Benit

103、o Opitz and Philipp Schmitz do not only serve local German products they make them themselves.Theyve created their own gin,Kreuzberg,and for their Barrel Aged Negroni,they make a homemade bitter from cinchona bark and simulate ageing through macerating with wood.The amaro is made using a cold drip m

104、ethod,for the Whiskey Sour,their Kreuzberger Moonshine is embellished with lemon essence and right now,they are they are experimenting with a mezcal alternative based on smoked hemp seed and apple.Yet as wildly inventive as all this is,none of it is as innovative as Mondhgel Bars pricing policy.Look

105、 away accountants the menu doesnt have prices,just suggestions.It is up to the guest to determine the amount they pay.It immediately makes you stop and think questioning the very things weve taken for granted about our financial system that products have prices.But what if customers paid based on ho

106、w much you enjoyed the hospitality experience would the product be better or worse?Could we be at the genesis of a new way for hospitality offering guests the same discretionary powers they enjoy with tips,but afforded to the whole bill?020-021 Juliane Eva Reichert DIGBE2024.indd 20020-021 Juliane E

107、va Reichert DIGBE2024.indd 2007/10/2024 16:3607/10/2024 16:36drinksint Drinks International Global Bar Edition 2024 21 Could we be at the genesis of a new way for hospitality offering guests the same discretionary powers they enjoy with tips,but afforded to the whole bill?But for now,does it even wo

108、rk?“Yes,so far,”says Opitz,who notes that most people choose to pay the recommended price,or something similar.“Sometimes students come,and the price is less for them,but thats why we do it they should also be here.”In a sense its means-tested pricing.The less your means,the less you pay.And in a ge

109、ntrifying neighbourhood,some flexibility in pricing widens your audience to those who cant keep financial pace.Opitz adds that with their concept,they are“not only adapting to a time when our guests are experiencing significant financial uncertainty”theres more to it.“It also provides us with a cert

110、ain level of flexibility,”he says.“We can quickly adjust our cocktails based on guest feedback and better gauge the range.”But what stops people from low-balling?Ethics,yes,but also probably pride.Either way,this approach requires a certain level of belief in humanity.Opitz is open-minded:“How this

111、will work out in the long run is,of course,another matter.Well have to revisit that in a year.But we remain optimistic.The idea isnt completely new.Sporadically the pay-what-you-want concept has appeared over the years in different industries,but the pricing dynamics here are quite different.More re

112、cently Weinerei in Berlins Prenzlauer Berg,a wine shop with a bar that regularly offered selected wines for tasting,allowed you to drink as much as you wanted and then pay an amount that reflected your own sense of the price-performance ratio.It seemed to work quite well for the most part,but the co

113、ncept was eventually discontinued.But could it catch on in the bar channel,where a younger crowd,open to new ideas might take it on,unencumbered by tradition?Discussions with other bartenders in Berlin suggest that this is unlikely to become a widespread trend.The prevailing thought is:“Why should I

114、 end up covering the costs simply because a guest has had a bad month or lacks knowledge about drink pricing?”It certainly is a leap of faith,but it could also be a USP.In terms of marketing value,taking slightly less than the would-be advertised price might gain you more than what you lose.Certainl

115、y in terms of word of mouth,no message could be more aerodynamic.And the more people who hear of it,the wider the knowledge of your bar,the more bums on seats.You may be surprised how many people would be happy in the knowledge that those who cant afford to pay quite as much dont have to.Some might

116、even pay more.And those students might be short on cash today,but they wont be forever.The good will and PR could live longer.TOP:LIMONCELLO SPRITZABOVE RIGHT:NEGRONIABOVE:MONDHUEGEL BAR 020-021 Juliane Eva Reichert DIGBE2024.indd 21020-021 Juliane Eva Reichert DIGBE2024.indd 2107/10/2024 16:3607/10

117、/2024 16:36M A D R I D023 50BB Cover 50BB DIGBE2024.indd 23023 50BB Cover 50BB DIGBE2024.indd 2307/10/2024 16:5307/10/2024 16:5324 Drinks International Global Bar Edition 2024 A guide to the voting Academy composition,how it operates and the rulesHow itworksTHE ACADEMYThe Worlds 50 Best Bars is an a

118、nnual list and awards event that recognises and celebrates the best of the global bar industry.Now in its 16th year,the list provides an international ranking,voted for by 700 drinks experts from across the globe with a 50/50 gender balance.The panel of voters is refreshed by a minimum of 25%each ye

119、ar.The Worlds 50 Best Bars represents the ultimate international guide to the worlds top bars and drinking destinations.The first list was announced in 2009,with annual awards ceremonies held in London,Barcelona,Singapore and now Madrid in 2024.The Worlds 50 Best Bars awards is the drinks industrys

120、most anticipated night of the year,bringing together the best bartending talent from around the globe,with a live countdown of the list,culminating in the announcement of The Worlds Best Bar,sponsored by Perrier.VOTING ACADEMYThe Academy comprises renowned bartenders,consultants,drinks writers and w

121、ell-travelled cocktail specialists,selected from around the world to represent a diversity of expert opinion.As the bar industry evolves,so does the Academy.There are 28 academy chairs representing 28 geographic regions across the globe.The list is the result of the votes from The Worlds 50 Best Bar

122、s Academys very best bar experiences across the voting period.THE MAIN RULES OF VOTING ARE:Voting is strictly confidential Panellists vote for eight bars,in order of preference Voters must have visited the bars they nominate within the voting window Voters are not permitted to vote for bars they own

123、 or have a financial,personal or vested interest in Nominations must be made for the bar and not for the bar owner or bartender(except in the case of special individual awards)Panellists cannot vote for a temporary bar,pop-up,or guest shift,or for a bar based on an experience that does not take plac

124、e at the bar itself Voters are required to remain anonymous and voting is confidential,secure and independently adjudicated by Deloitte.drinksint Drinks International Global Bar Edition 2024 25 26 Drinks International Global Bar Edition 2024 THE WORLDS 50 BEST BARS 202401HANDSHAKESPEAKEASYTHE WORLDS

125、 BEST BAR SPONSORED BY PERRIERTHE BEST BAR IN NORTH AMERICA SPONSORED BY PERRIER MEXICO CITYHANDSHAKE.BARIts a two-part story at this hip Mexico City establishment tucked away in the Colonia Jurez neighbourhood,which was anointed North Americas Best Bar in 2024.Inspired by the Prohibition era,pass t

126、he plush velvet curtains to the first port of call on the ground floor where the intimate space for 32 sports a black and gold aesthetic and Gatsby vibes.As for the basement bar,a space that opened in 2023,pure Mexican spirit and energy awaits.At first glance,the drinks list is minimalist,but given

127、that head 02BAR LEONEDISARONNO HIGHEST NEW ENTRY AWARDTHE BEST BAR IN ASIA SPONSORED BY TIA MARIAHONG KONGBARLEONEHK.COMBar Leone is an Italian-style neighbourhood cocktail bar halfway up the Peak in Hong Kong.It exudes true Roman-inspired Italian romance,blending both interior and exterior elements

128、 to transport guests to Italy.With the ethos of cocktail popolari at its heart,Bar Leone offers a carefully curated selection of classic cocktails,with some featuring a simple yet intriguing twist,all while maintaining deep respect for the original recipes.Founded and managed by industry veteran Lor

129、enzo Antinori,Bar Leone creates a home away from home atmosphere.The cocktails,infused with Italian style,are complemented by a thoughtfully crafted food menu that features the bars now legendary mortadella sandwich.The focus here is not only on evoking the essence of Italy,but also on savouring the

130、 moment with friends.The team are known for their warm hospitality and passion for delivering top-notch service.Their dedication to excellent food and drinks ensures that guests not only enjoy a taste of Italy,but also feel like theyve made a new friend in the process.bartender Eric van Beek uses ad

131、vanced culinary techniques in prep,each drink is more complex than meets the eye,often taking 48 hours to craft from start to finish and usually boasting unexpected textures.Theres an on-site laboratory,with lab manager Yiyi Aparicio at the helm,hidden at the heart of the bar where the team experime

132、nt daily.Order the Fig Martini,Van Beeks first concoction for the bar,or try a popular tipple on the current menu Salt N Pepper,a fresh and spicy mezcal highball with strawberries and green peppers.The bar also produces its own bitter,Di Battista.026-027 NO.1-5 50BB DIGBE2024.indd 26026-027 NO.1-5 5

133、0BB DIGBE2024.indd 2607/10/2024 16:1507/10/2024 16:15drinksint Drinks International Global Bar Edition 2024 27 03SIPSTHE BEST BAR IN EUROPE SPONSORED BY TORRES BRANDYBARCELONASIPS.BARCELONAOpened in 2021,Sips soared to glory in two short years,being named The Worlds Best Bar in 2023.The rise of Sips

134、 may seem meteoric but everything that happens within its walls is the result of decades of combined experience.Owners Simone Caporale and Marc Alvarez are legends of the field,Caporales former bar,Artesian,having won the top spot on The Worlds 50 Best Bars list four times from 2012-2015,while Alvar

135、ez honed his craft for more than 10 years with the Adris of El Bulli Fame.Sips island bar design,which deliberately eschews expectations for what a bar should look like,remains as eye-catching as ever and drinks such as the Krypta(gin,brandy,kiwi and lime,served in a bespoke olfactive chamber)or the

136、 Primordial(whisky,port and pear served in two metal hands made to be cradled and sipped from)draw the crowds.2024 brought the launch of the stunning Esencia,a connected yet separate space within Sips that immediately caught the attention of every cocktail lover on the planet.With space to seat just

137、 14 patrons,Esencia is the stage for a tasting menu of intricately curated sips that explore the limits of liquid creativity.LONDON TAYER-ELEMENTARY.COMEven five years into its life,Tayr+Elementary feels as fresh as the day it opened.Thats probably because its power-couple owners Monica Berg and Ale

138、x Kratena have always been one step ahead of the world they work in.The venue is divided into two distinct,industrially-designed spaces connected by shared ethos and creative spirit.Elementary is the front room,arranged around a long communal table and,as the name suggests,expertly delivers drinking

139、 simplicity.Here,you can try the bars own wine and beer lines,its now-famous tiny tipple the One Sip Martini or some of the other ingredient-led classic twists,which include the Cedarwood Old Fashioned,Yuzu Gimlet and Vetiver Negroni.When you visit,dont forget to look up to the seasonal drinks board

140、,which changes weekly.If you get the chance to venture past the partition,Tayr is the boutique cocktail bar.Dominated by a huge,hexagonally-divided bar station that was designed by the bars dynamic dual owners.The innovative space has a test-kitchen feel,with a daily menu that not only speaks to the

141、 seasons but also the myriad techniques employed to extract the freshest flavours from them.04 TAYR+ELEMENTARYSINGAPOREJIGGERANDPONY.COMIn looks and vibe,Indra Kantonos Jigger&Pony doesnt feel like a hotel bar and,if you hadnt just walked through the foyer to get to it,youd think it was an independe

142、nt drinking den.And thats probably because it used to be,gaining a reputation as a more boutique offering,with inventive drinks and some of the best bartenders around as it grew in fame.When it made the switch to the Amara Hotel,the space became grander,the dcor plusher and the team bigger,but the o

143、riginal DNA remained.At the heart of that is its menu,or menu-zine as Jigger&Pony calls it.Now in its sixth edition,bar manager Uno Jangs latest,Smash,is a liquid reboot taking guests back to the classics.But,of course,expect more than just reruns of the familiar as these are some of the best rendit

144、ions youll ever try.Opt for the Espresso Martini,which is borderline perfection:vodka mingling with the bars own coffee blend,coffee flower honey and cacao tuile.Alternatively,for an update on the seminal Singapore Sling,try the carbonated Singa Sling,with gin,Cointreau,cherry and pineapple.05 JIGGE

145、R&PONY026-027 NO.1-5 50BB DIGBE2024.indd 27026-027 NO.1-5 50BB DIGBE2024.indd 2707/10/2024 16:1507/10/2024 16:1528 Drinks International Global Bar Edition 2024 THE WORLDS 50 BEST BARS 2024CARTAGENAALQUIMICO.COMAt face value,Alqumco is party central,with each of its three floors packed out every nigh

146、t,but its the values at its heart that make it stand out.Operating out of a cherished 100-year-old Republican-style mansion in Cartagenas Old Town,the international crowd flocks for the all-night fiesta without necessarily realising that Colombian identity is embedded in every detail here,including

147、the bartenders who often spontaneously break into dance routines.Each floor serves its own drinks,the ground floor driving change by working with local agricultural communities.Order Ajonjonl,a whisky,sesame paste,orange and carrot cordial cocktail.The first-floor balcony bar offers classic cocktail

148、s with Colombian twists,such as the house Caipirinha made with a blend of viche aguardientes,while the urban-tropical rooftop serves the From The Farm To The Bar list,paying tribute to the ingredients cultivated at the small estate owned by Alqumicos owner Jean Trinh;order Xuan,a gin cocktail infuse

149、d with chamomile and calendula.Of course,theres a pumping reggaeton soundtrack to keep energies high.ATHENSLINEATHENS.GRAll whitewashed walls and neck-craning ceilings,this former art gallery is the digs of Athens cocktail royalty Vasilis Kyritsis and Nikos Bakoulis(alongside Three Cents Dimitris Da

150、fopoulos).A few klicks from the pairs downtown debut venue,The Clumsies,Line needed to be big to accommodate its owners ambitions:to redefine craft bartending.Here,they dont just mix and serve products,they also make many of them on site.That means back-of-house stainless-steel tanks gently fermenti

151、ng with the seasons bounty the latest of them being a strawberry wine,a ferment of yellow and white peach and a winter melon vermouth.Whats left from this process finds its way into delicious fruit-cheeses that act as an invitation to try Lines house-made bread,which itself shares a family history w

152、ith the on-site beer.The ingredient circularity doesnt stop there the fruit ferments find their way into the cocktails too,delivering delicious seasonal twists on favourite classics.If stocks and seasons allow,try the Alexander with strawberry wine and the Peach Mojito.BUENOS AIRES3MONOS.COM.AR Neon

153、 lights illuminate the dark bar while graffiti scrawls come screaming to life against a rock soundtrack with a vibe that smacks of a punk-spiked party.There can be no mistaking the renegade drinking den of Buenos Aires Tres Monos,which,at first sight,is all chest-beating gorilla attitude.However,on

154、second glance is really a kindly bonobo primate promoting a sustainable mission bursting with Argentinian identity.Besides innovating with their own spirits including sake and bourbon-style whiskey made with local grains,the monos themselves Charly Aguinsky,Sebastin Atienza and Gus Vocke also produc

155、e wines,including Sauvignon Blanc and pt-nat sparklers,and the team only sources strictly Argentinian ingredients.A current favourite on the seasonal cocktail menu is Vuelta Nah Manzana,made with the house whisky,homemade loquat liqueur and fresh green apple juice.In the past year,the team expanded

156、the compact corner bar to include El Garage,a more spacious but equally dark den next door.In 2023 the bar took home the Michters Art of Hospitality Award as testament to its outstanding service and opened La Escuelita hospitality school in a former shantytown.06 LINE07TRES MONOSTHE BEST BAR IN SOUT

157、H AMERICA SPONSORED BY SCRAPPYS BITTERS08 ALQUMICO028-029 NO.6-11 50BB DIGBE2024.indd 28028-029 NO.6-11 50BB DIGBE2024.indd 2807/10/2024 16:0707/10/2024 16:07drinksint Drinks International Global Bar Edition 2024 29 BARCELONAPARADISO.CATTwo of Barcelonas top tourist destinations are Gaudis famed Sag

158、rada Familia and Paradiso.And theres a kinship:both create a sensation of wonder and awe in visitors.At Paradiso,this starts with the entrance,hidden behind the fridge door of a pastrami shop,which leads you into a bar that looks like the inside of a whale with its majestic curving wooden ribs.Befor

159、e you really have time to take it all in,the staff will hand you an eye-catching menu with a concept that always seems bigger than cocktails are traditionally meant to convey.This years offering delves into the not insignificant idea of The Mysteries of the Universe.And the drinks are awe inspiring

160、too:multi-ingredient affairs served in spectacular,often rather elaborate vessels.Most of what is served here comes from the Paradiso Lab,where the teams boundless creativity and curiosity are channelled into the libations that led to Paradiso being named The Worlds Best Bar in 2022.11 HIMKOKBAREKST

161、EN BEST BAR DESIGN AWARD10 PARADISO09 ZESTKETEL ONE SUSTAINABLE BAR AWARDSEOULINSTAGRAM.COM/ZEST.SEOULIn a city packed with speakeasy bars,Zest stands out for its striking facade and big,welcoming,street-level window.Inside,a golden glow lights a minimalist room of stone,clay and wood,where the only

162、 bottles on view are the homemade gins distilled from local,seasonal produce.The bars name is a portmanteau of zero and waste and the team pursue sustainability in all their cocktail recipes.The juice,peel and pulp of a fruit will be used in three different drinks.Spent spices and coffee grounds fin

163、d new uses.And the tonic in the signature Z&T is made in-house to avoid crates of empty bottles at the end of the night.Zests focus on the local means plenty of Korean beverages,from the familiar to the obscure.Soju and makgeolli?Of course.But also yakju,sikhye and gosori-sool incorporated into the

164、inventive cocktails.Its no wonder then that the bar took home the Ketel One Sustainable Bar Award as part of The Worlds 50 Best Bars 2024.OSLOHIMKOK.NOWhen you realise that Himkok translates to moonshine(specifically homemade)in Norwegian,everything in this temple of drinks makes sense.This place go

165、es deeper than your usual cocktail bar concept its a showcase of Norway,from distillery to glass,with echoes of the same seasonality and localism of the New Nordic food movement.It all starts at the still room,where potato spirit is rectified to produce vodka,gin and aquavit,piped into glass tanks i

166、n the bar and,from there,into the cocktails.Devised annually by Maro Dzurus and team,the drinks are named by their principal ingredient take Carrot Cake,Sea Buckthorn or Quince as examples.This year the new menu Beats and Sips goes a step further into Nordic culture,with each cocktail inspiring a so

167、ng by a Norwegian artist in collaboration with Sony Music Norway.And all this the cool,low-lit bar,distillery and brilliant drinks is just one element of Himkok.If its warm enough outside,theres a cider bar to try and,upstairs,a kegged cocktails space for vertical drinking.Theres also a lab full of

168、the latest tech,an ice-making room,a small rick house for experimental ageing and,more unusually,a barber.028-029 NO.6-11 50BB DIGBE2024.indd 29028-029 NO.6-11 50BB DIGBE2024.indd 2907/10/2024 16:0707/10/2024 16:0730 Drinks International Global Bar Edition 2024 THE WORLDS 50 BEST BARS 2024NEW YORKDO

169、UBLECHICKENPLEASE.COMTrue to name,Double Chicken Please politely offers a double dose of innovative concepts that earned it the No.1 spot in North Americas 50 Best Bars 2023.Entering the New York City space,guests are immersed in Free Range,a modernist take on the Lower East Sides traditional soda t

170、aps.In the historic,exposed-brick room,the taps now serve kegged seasonal cocktails and beers.Venturing deeper,one enters The Coop,an elegant lounge where culinary cocktails are the stars.Divided between Appetisers,Mains and Desserts,the menu offers liquid takes on familiar foods.For example,tequila

171、,Parmigiano Reggiano cheese,burnt toast,tomato,basil,honey and egg white are mixed into Cold Pizza.Chef Mark Chous menu offers actual food,including Taiwanese preparation of the titular chicken.The pioneering libations are the work of co-founders GN Chan and Faye Chen who imagined the venue after a

172、cross-country bar tour in a VW minibus.The pair describe the project as a hackers design space and,indeed,in DCP theyve pioneered a new code.BANGKOKFOURSEASONS.COMA playground for Bangkok society,BKK Social Club spent its early years showcasing the flavours of Argentina,before zooming north to focus

173、 on Mexican styles and spirits.The bar at the Four Seasons Hotel Bangkok at Chao Phraya River still offers a glamorous retreat from the hectic Thai capital,but now with drinks inspired by the likes of Frida Kahlo(a multi-layered sour)and Carlos Santana(a savory highball).Theres tepache,atole and hor

174、chata for the non-alcohol crowd and an extravagant Old Fashioned with Don Julio 1942 for a slightly boozier night.Favourites from the Argentinian era are still available in bottled form to drink or take home,in sizes up to three litres,because they take the social element of their moniker seriously.

175、Everything is served up with award-winning hospitality(BKK was awarded the Michters Art of Hospitality prize as part of Asias 50 Best Bars 2022)in a towering space where green velvet banquettes match foliage spilling from the chandeliers,and a towering mirrored back bar makes the main room even more

176、 dramatic.LONDONTHE-CONNAUGHT.CO.UKConnaught Bar is not a venue,its an icon of the bar industry.When it opened in 2008,it was the game-changer that cast away the classic trope that five-star hotel bars were stuffy museums to drinkings past,and ushered in a new way of thinking a bridge between classi

177、cism and modernism.Two figures came to define the bar:David Collins,who designed the gleaming,Art Deco-style interior,and Ago Perrone,who became the face of hotel mixology.The Connaught Martini,served from a trolley,is a ritualistic,personal experience.First you choose your gin and one of five homem

178、ade essences,which are stirred down with ice then strained from a great height,kissing expressed lemon oil as it descends into the glass.For drink two,head to the latest Connaught menu,Tempo,which is themed around our perception of time.Allegro(gin,silver tequila,marjoram cordial,Clab chilli distill

179、ate,coriander seeds bitter,lime),as the name suggests,is a bright and brisk sipper.Whatever you choose,youll be given a card with the recipe and,if you want to delve further into the Connaught Bar magic,the book that launched this year tells the whole story.12 BKK SOCIAL CLUB 13 CONNAUGHT BAR14 DOUB

180、LE CHICKEN PLEASE030-031 NO.12-17 50BB DIGBE2024.indd 30030-031 NO.12-17 50BB DIGBE2024.indd 3007/10/2024 15:5507/10/2024 15:55drinksint Drinks International Global Bar Edition 2024 31 LIMAINSTAGRAM.COM/LADYBEE.LIMA/A bijou spot in the foodie hub of Miraflores in Lima,theres been a buzz about Lady B

181、ee since its 2021 opening,especially considering it was named One To Watch just last year as part of The Worlds 50 Best Bars 2023.A solid Peruvian concept embraces both the cocktail and food menus,which are respectively driven by husband-and-wife duo,bartender Alonso Palomino and chef Gabriela Len;t

182、hey only use Peruvian ingredients that they personally source from the Amazon,the Andes and the Pacific Ocean.Drinks are thoughtful,often with a bee-related detail,while small plates for sharing have a fine-dining edge:think oysters with sea lettuce and alga tea.The latest drinks list spotlights pro

183、ducers and smallholders:order the surprisingly mineral Oca Mashua,one of the bars most popular drinks made with Andean tuber distillate,and pair it with clams and Amazonian nuts.ATHENSBABAAURUM.COMIn a world of flashy bars,theres something very straightforward and honest about Baba au Rum.A self-sty

184、led“rum and cocktail society”where you come for the drinks but“stay for the company”,it wears its heart on its sleeve,just like owner Thanos Prunarus.With more than 400 rums on the back bar and a series of pitch-perfect takes on tropical classics such as the Supremus No.58(a twist on the Ti Punch ma

185、de with two rums,falernum,tea and summer fruits),this is obviously a place for lovers of all things sugarcane,but Baba is also open to other spirits try,for example,the Beatnik Paloma,made with tequila,mezcal,beetroot,black cardamom and grapefruit soda.With great music and a design inspired by the M

186、odernism movement,Baba au Rum is a sophisticated drinking den thats very easy to fall in love with and thats why it remains relevant more than 15 years after first opening its doors.17 BABA AU RUM16 LADY BEE15 OVERSTORYNEW YORKOVERSTORY-NYC.COMElevated 64 stories above New York Citys bustling Financ

187、ial District,Overstory boasts one of the citys most beautiful rooms to sip in.An Art Deco lounge oozes retro-glam chic and wraparound terraces guarantee that sips are accompanied by an unparalleled view of the NY skyline.Bar director Harrison Ginsbergs cocktail list provides a foil to the lofty envi

188、rons with a programme grounded in earthy,herbal flavours.Ginsbergs list includes familiar formulas enhanced by stellar ingredients to conjure cocktails such as The Last Frontier(gin,sherry,mandarin,beeswax,yellow chartreuse)and Guava Crush(mezcal,strawberry,guava,lemongrass,lime,sumac).An impressive

189、 selection of bubbles and whiskies is also available for the sophisticated crowd.Sister restaurant Saga is responsible for a selection of light bites peppered with foie gras,caviar and oysters.Overstory literally sets the bar sky high and delivers.030-031 NO.12-17 50BB DIGBE2024.indd 31030-031 NO.12

190、-17 50BB DIGBE2024.indd 3107/10/2024 15:5507/10/2024 15:5532 Drinks International Global Bar Edition 2024 THE WORLDS 50 BEST BARS 2024MEXICO CITYINSTAGRAM.COM/TLECANAgave distillates are the lifeblood and beating heart at Tlecn,a discreet spot hidden away in Mexico Citys trendy Roma Norte.Step over

191、the threshold and come face to face with an impressive carved stone tribute to the countrys pre-Hispanic roots before devouring the drinks list.Unsurprisingly,mezcal is a headliner on the menu,and head bartender Eli Martnez Bello takes pride in sourcing hard-to-find distillates directly from craft p

192、roducers all over Mexico,including lesser-known spirits like bacanora,sotol,pox and raicilla.Given that the list is in continual motion,what you sip one night might not be available the following one.Do order the Paloma Blanca,a refined classic made with carbonated and clarified grapefruit juice,lim

193、e juice,mezcal and volcanic salt,topped with soda water.The Pulque Colada,meanwhile,is a twist on the Pia classic:pulque agave wine natural,pineapple milk punch,coconut water and espadn mezcal with a coconut oil fat wash.Tlecn was a new entry to North Americas 50 Best Bars 2024 at No.10.HONG KONGCOA

194、.COM.HKCoa is a Mexican-themed cocktail bar located in the heart of Hong Kong,founded by industry pioneer Jay Khan in 2017 with a mission to introduce agave spirits to the Asian cocktail scene.The bars name refers to the tool used to harvest agave in Mexico,symbolising its deep connection to the aga

195、ve plant.At Coa,tequila and mezcal form the base of most cocktails,which are meticulously crafted with seasonal ingredients that are freshly picked by the team from local markets.The menu offers a diverse range of cocktails,from light to rich,catering to various tastes and aiming to change perceptio

196、ns of agave spirits.The focus at Coa extends beyond just the drinks;the bars interior and the teams friendly hospitality emphasise their commitment to quality.Every visit to Coa includes an introduction to the bars concept and signature cocktails,showcasing the teams extensive knowledge and genuine

197、passion for agave spirits.A passion that earned the bar the top spot in Asias 50 Best Bars three years in a row between 2021-2023.PARISTHECAMBRIDGE.PARISOpened in 2019 by three friends,including notable Paris bartender Hyacinthe Lescot,The Cambridge Public House combines the convivial atmosphere of

198、a traditional English pub with the meticulous approach of a modern-day cocktail lounge.In addition to cocktails,they serve craft beer and natural wine.The small selection of bar snacks includes British comfort foods such as meat or veggie pies and sausage rolls made with French ingredients.As if the

199、 hybrid model wasnt enough to set the venue apart,Cambridge has been leading the way when it comes to commitment to making a larger positive impact on the industry while pouring delicious drinks.They release an annual ESG(Environmental,Social,Governance)report for accountability and transparency aro

200、und these issues and,this year,became the first bar to achieve B Corp certification.The work and investment needed for this achievement underlines the fact that their dedication to improving the world around them is more than just lip service.18 COA19 THE CAMBRIDGE PUBLIC HOUSENIKKA HIGHEST CLIMBER

201、AWARD20 TLECN032-033 NO.18-23 50BB DIGBE2024.indd 32032-033 NO.18-23 50BB DIGBE2024.indd 3207/10/2024 16:4307/10/2024 16:43drinksint Drinks International Global Bar Edition 2024 33 BUENOS AIRESINSTAGRAM.COM/COCHINCHINA.BARA little bit of Asia combined with a little taste of France.Thats the essence

202、of the chic Buenos Aires-based bar conceived by Ins de los Santos.The journey to escapism is real:the U-shaped,double-levelled bar and its towering cacophony of neon signs lure you to pull up a comfy stool and start drinking.Those after a more intimate experience can sink into a booth,or take the mi

203、rrored stairway to first-floor bar Arriba and sit down to a cocktail-paired tasting menu.With two drinks lists to choose from a tribute to Ins all-time legendary cocktails and CoChinChinas modern classics icons include La Vida Que Merezco(The Life I Deserve),a tequila-led cocktail with pineapple and

204、 vanilla and Martini Umami,whose gin has been infused with mushrooms and algae.Even going to the bathroom is a gratifying nod to Asia;a wall of bagged(not real)goldfish is designed to bring good luck.Live DJs add to the cosmopolitan ambience.MADRIDSALMONGURU.ESNow a global phenomenon with outposts i

205、n Dubai and Milan,Salmon Guru is best understood in its natural habitat of Madrid.“Only dead fish go with the flow,”owner Diego Cabrera likes to say,and this philosophy has driven the ever-evolving bar for almost a decade now.The Old School Funny,a Negroni made Iberian with port and sherry,is the li

206、teral illustration of this process:its aged for five years in a dynamic solera,so its never quite the same.And just like the venue itself is loud,both visually in one room manga illustrations jump at you,while in another you feel like youre in an aquarium and sonically(this is a high-energy bar),mos

207、t of the drinks have big flavours.Try the very popular Pantera Jackson a pisco-based milk punch with mango water and fish sauce or choose from an impressive selection of low and no-alcohol options,too.The constant queues outside the bar tell their own story,of course.23 SALMON GURU22 COCHINCHINA21 C

208、ARETAKERS COTTAGEMICHTERS ART OF HOSPITALITY AWARDTHE BEST BAR IN AUSTRALASIASPONSORED BY AMARO LUCANOMELBOURNECARETAKERSCOTTAGE.BARBeneath the skyscrapers in the middle of Melbournes CBD,theres a small,humble-looking place that was once the residence of the caretaker of the church next door.Its her

209、e youll find a small team taking care of the thirsty,the tired and those in need of a good time.Caretakers Cottage opened quietly in 2022 and has since become a must-visit for locals and travellers alike.The owners,Rob Libecans,Ryan Noreiks and Matt Stirling all of whom have worked across some of be

210、st bars in the world are a rare thing in that they all actually work in the bar.They dont shout the pedigree of Caretakers Cottage to the world,preferring to call it a simple,local pub and,in vibe and design,its very much a neighbourhood joint.The drinks menu changes every month with new drinks and

211、a complete design overhaul but the two constants their super-cold signature Martini,and Guinness so good it causes envy in the local Irish pubs are a mainstay.The teams approach to above and beyond service was recognised with the Michters Art of Hospitality Award 2024 and the title of The Best Bar i

212、n Australasia for The Worlds 50 Best Bars 2024.032-033 NO.18-23 50BB DIGBE2024.indd 33032-033 NO.18-23 50BB DIGBE2024.indd 3307/10/2024 16:4307/10/2024 16:4334 Drinks International Global Bar Edition 2024 THE WORLDS 50 BEST BARS 2024SYDNEYMAYBESAMMY.COMYear after year,Sydneysiders and out-of-towners

213、 alike have been making the pilgrimage to Maybe Sammy,a hotel bar-inspired drinkery from owners Stefano Catino and Vince Lombardo.A stalwart of The Worlds 50 Best Bars list,Maybe Sammy has remained the citys most talked-about bar since it opened in early 2019,lighting up a dreary stretch of street i

214、n Sydneys sandstone district,The Rocks.Patrons come for a smartly packaged combination of theatrics and attentive,fun service that seeks to add a spark in ones evening.And,of course,the bartenders donning those signature pastel pink jackets deliver delicious drinks with every pour.Maybe Sammy has al

215、ways set the bar high for its cocktails,but somehow manages to step up with each successive drinks menu.Its that special kind of bar which,when you leave,its after having had your night made better,and with a story to tell your friends the next day.NEW YORKMARTINYS.COMMartinys elegant space,staff an

216、d cocktails represent the peak of Old New York luxury accented by New Tokyo elegance.While the Gramercy hotspot is named after Phillippe Martiny,the original occupant of this historic carriage house,the homonymic cocktail is well represented.Takuma Watanabes classics-filled list embraces plenty of M

217、artinis,including the signature Grand Martini,a delicately balanced melange of gin,sherry,port and cognac garnished with a grape.Served in stunning Kimura crystal,drink presentation is rivalled only by execution.Watanabe honed his skills at the pioneering speakeasy Angels Share,and this pedigree is

218、evident in Martinys embrace of meticulous Japanese technique.Hot towels,carved ice and dazzling stirs all speak to the intense attention to detail.The cherrywood-accented triplex is filled with an upscale Manhattan crowd,but Watanabes Tokyo roots are clear in Martinys pursuit of technical perfection

219、.TOKYOIn an unfashionable corner of Tokyos Shinjuku district,up on the 9th floor of a slim sliver of a building,youll find a wooden door that creaks open to reveal the 17-seat salon of Hiroyasu Kayama.Here,sprigs of dried wormwood,jars of botanicals and vintage liquors and spirits galore set the sce

220、ne for a drinking experience like no other.In true Japanese style,there is no menu.Guests give a parameter or two,perhaps a favourite spirit,then let Kayamas inspiration run wild supported by a near-invisible support team who appear from the shadows to hand Kayama a desired ingredient with almost pr

221、eternatural anticipation.What he serves often depends on what is in peak condition on the vast farm he runs an hours drive from the bar.That is where he grows yuzu,grape vines,watermelons,hop vines,all manner of shrubs and bushes and 150 juniper trees.It is also where he makes his exceptional absint

222、he,which fans of that category should request.24 MARTINYS25 BAR BENFIDDICH26 MAYBE SAMMY034-035 NO.24-29 50BB DIGBE2024.indd 34034-035 NO.24-29 50BB DIGBE2024.indd 3407/10/2024 14:4907/10/2024 14:49drinksint Drinks International Global Bar Edition 2024 35 SINGAPORENUTMEGANDCLOVE.COMEver since openin

223、g 10 years ago,Colin Chias Nutmeg&Clove has striven to pay homage to Singapores rich gastronomy and unique history.For the past two years,the team has done so from the ground floor of an ornate shophouse in historical Purvis Street already the bars third location.The subtle interior painted in the s

224、ame light pink thats used for the teams distinctive uniforms doesnt really prepare you for the full-on flavours of the drinks,often featuring spices(the historical role of Singapore in the spice trade inspired the name of the bar)and culinary ingredients and techniques.This years menu celebrates Nut

225、megs and Singapores most recent decade through highlights from past menus such as Slinging Lion,their take on the Singapore Sling,and Dont Chicken Out,a savoury rum and sherry number calling on cucumber,chilli and MSG in the bars very own homage to the city states hawker culture.Fittingly for its cu

226、linary roots,Nutmeg&Clove is also a restaurant.LONDONSATANSWHISKERS.COMThis refreshingly themeless cocktail bar in Bethnal Green has become a bona fide bartender favourite.Why?Because it sees and celebrates the complexity in simplicity.The drinks are all made la minute,quickly,and with laser focus o

227、n the two most important elements:balance and temperature.The atmosphere is made by the pitch-perfect lighting,the classic hip-hop soundtrack that flows at just the right level out of every speaker,and the service,which is warm and attentive but never too fussy.Between the team led by Daniel Waddy,E

228、milio de Salvo and Keila Urzaiz de Calignon little is left to chance,and theres no better evidence of this than the ever-present line of visiting bartenders on stools facing the bar.Youre safe ordering anything here all the renditions of classics have done their reps,but why not try the East 8 Hold-

229、Up,a neo-classic by bar owner Kevin Armstrong where vodka,pineapple juice,Aperol,lime juice and passion fruit syrup combine to delicious effect.And ask about the name theres a good,if unprintable,story.29 SATANS WHISKERS28 NUTMEG&CLOVE27 SUPERBUENOLONDON ESSENCE BEST NEW OPENING AWARDNEW YORKSUPERBU

230、ENONYC.COMSuperlative Superbueno represents the culmination of Ignacio Nacho Jimenezs storied career and American journey.After a two-decade-long career in bars,Nacho teamed up with Greg Boehm(of Katana Kitten,Mace and Cabinet renown)to open this downtown shrine to his Mexico-meets-New-York experien

231、ce.Decked out in festive primary colours and neon lights,the bright space comes to life daily with a diverse crowd of after-work revellers;and the party continues until service industry workers arrive for a post-shift nightcap.Head bartender Kip Moffitt also draws from the cross-cultural experience

232、as inspiration for showstoppers like the Roasted Corn Sour(corn whiskey,reposado tequila,roasted corn,guajillo,lemon,egg white)and Mole Negroni(mole fat-washed mezcal,artichoke bitters,amaro,sweet vermouth,xocolatl bitters).An excellent selection of both agave spirits and non-alcoholic drinks combin

233、es with light food offerings to round out the experience.However,the true star is Nacho,who is likely behind the bar or weaving between tables exuding the signature warmth that has made him a legend.034-035 NO.24-29 50BB DIGBE2024.indd 35034-035 NO.24-29 50BB DIGBE2024.indd 3507/10/2024 14:4907/10/2

234、024 14:4936 Drinks International Global Bar Edition 2024 THE WORLDS 50 BEST BARS 2024MEXICO CITYLIMANTOUR.TVA pioneer of Mexico Citys bar scene,this modern classic located on a busy Roma Norte avenue is still packing punches like a Mexican lucha libre wrestler after 14 years.Licorera Limantours leng

235、thy bar is a conducive spot for both banter and people watching,making it hard to just drop in for a quick one.For the latest drinks list,a capsule collection entitled Conexiones Citadinas(Urban Connections),head bartender Jos Luis Len scoured the flavour thesaurus and culture of his home city for i

236、nspiration.Green chorizo,fruit paste and cheese and chocolate-based atole champurrado form part of a six-cocktail sensorial experience that is innovative while also nostalgic.If you want to try a classic,order Mr Pink,a balanced and refreshing gin-based cocktail boosted by rosemary and grapefruit.A

237、new addition for 2024 is Licorera,an intimate backroom speakeasy and drinks library whose bar team draws on hard-to-find spirits to create spontaneous concoctions.EDINBURGHPANDAANDSONS.COMPanda&Sons manages to be many things at once.From the street its a barber shop owned by a family of pandas throu

238、gh which you descend to a cocktail bar with vintage stylings,a bouncy vibe and a wide-armed welcome.Inside it has the tweed and wood trappings of a traditional pub where you can drink pints of lager or,alternatively,some of the most creative cocktails the world of mixed drinks has ever seen.It wont

239、matter to the friendly bartenders in panda aprons what you choose this is some of the warmest,most unassuming hospitality around.But back to those cocktails and the bars latest menu Transcend,which explains why and how the team here led by owner Iain McPherson,general manager Nicky Craig and assista

240、nt manager Sean Moggach create flavour through freezing.Alongside honing freeze distillation and freeze-drying,McPhersons own techniques,switching and sous-pression,have taken the bar industry by storm.The proof is in the rum thats had its water removed and replaced with roasted coconut milk and the

241、 resultant Coconut Daiquiri is delicious.Or head to the Frozen Delights section,where the alcoholic sorbets and ice creams live.This is the specialism within the specialism McPherson has studied ice cream-making at two universities and founded his own brand of boozy gelato Seor Scoop.SO PAULOTANTAN.

242、COM.BRA half-and-half concept in which you feel like youre in a high-end restaurant and a good-times bar simultaneously,Thiago Baares Tan Tan is one of the hottest nightspots in Brazil right now.Outside its all jet-black with minimal branding and once in past the queue of patiently waiting hopefuls

243、youre in a modern,industrially-attired space built for communal eating and drinking.The bar is split by partition bartenders serving cocktails on one side,cooks offering up noodles and small plates of dumplings,sandos and the most indulgent fried potatoes you can imagine on the other.Youll want it a

244、ll,wherever youre sitting,but if youre perched at the bar,youve got a front-row seat to some of the most inventive cocktail making in the city.The drinks programme,led by Caio Carvalhaes,manages to pull on both Japanese and Brazilian thematic threads while retaining classical structure.House creatio

245、ns include the Ilha Do Medo,with Princesa Isabel cachaa,cocoa honey,lime and spices,which illustrates the point:this is a Japanese restaurant-bar viewed through a Brazilian lens.30 PANDA&SONS31 TAN TAN 32 LICORERA LIMANTOUR036-037 NO.30-35 50BB DIGBE2024.indd 36036-037 NO.30-35 50BB DIGBE2024.indd 3

246、607/10/2024 14:5307/10/2024 14:53drinksint Drinks International Global Bar Edition 2024 37 NEW ORLEANSJEWELNOLA.COMSitting pretty in New Orleans legendary French Quarter,Jewel of the south is an homage to the culture and cocktails of the Crescent City.The back bars collections of books and bottles o

247、ffer testament to co-founder Chris Hannahs advocacy for local flavours.As a result,Hannahs drinks programme reanimates archaic Louisiana classics like Santinis Brandy Crusta(cognac,curaao,maraschino liqueur and bitters served in a sugar-rimmed glass)and reinvents others like the Tuxedo Tails(gin,she

248、rry,maraschino liqueur,orange bitters).A celebrated caviar programme perfectly complements the vintage stemware.Signature southern style also permeates the physical surrounds,housed in an immaculately restored Creole cottage dating to the 19th century.After passing through the picturesque courtyard,

249、guests are embraced by a warm,wood-heavy tavern space.Smartly uniformed staff welcome patrons locals and cocktail pilgrims alike with the citys renowned hospitality.Hospitality is at the core of New Orleans culture,which is one of the reasons Jewel of the South was awarded the Michters Art of Hospit

250、ality Award as part of North Americas 50 Best Bars 2024.MELBOURNEBYRDI.COM.AUByrdi might very well be the most Australian bar in existence.The Aussie-ness of it is everywhere:in the selection of ingredients and the focus on hyperlocal produce,taking advantage of the bounty that comes from Victorias

251、farms.Its there in its seasonal drinks list,a one-pager that belies the months of research and development that goes into it.Its there in the way the bar and its owners Luke Whearty and Aki Nishikura support the underdogs:the small,local spirits producers.But its also there in the attitude to servic

252、e.Things can be quite technical there is foraging and fermenting and vacuum distilling and the drinks are high-concept creations.As for the service,there is a loquaciousness here,a laid back,casual sensibility that,despite all the hard work,experience and knowledge,is determined to show their guests

253、 a good time.The latest menu,inspired by those similarly minded bartenders who in turn inspire Whearty and Nishikura,is perhaps their best yet.Try the Monica Berg,which centres around the perfume of bergamot and includes pepperberry leaf from Tasmania,rose geranium and fennel pollen.35 BYRDI34 JEWEL

254、 OF THE SOUTH33 DRINK KONGROMEDRINKKONG.COMDrink Kong seamlessly blends a retro futuristic aesthetic with an innovative and technological approach to cocktails.The bars dark,vibrant atmosphere,accentuated by neon lights,invites a cool,trendy crowd to explore its multiple engaging nooks and rooms.Fou

255、nded by lauded local mixologist Patrick Pistolesi,Drink Kong is more than just style its a hub for cocktail cognoscenti.Pistolesi and his talented team develop cutting-edge cocktails in their lab,offering a menu designed to encourage exploration.Each cocktail listing indicates a base spirit,flavour

256、map and level of uniqueness,which they call Kong Factor,guiding guests toward choices that resonate with them on a visceral level.The offerings include wine,sake and food options that range from light snacks like hummus or edamame to more substantial items such as tacos and bao buns.Drink Kong is no

257、t just a place to drink,but one to experience.036-037 NO.30-35 50BB DIGBE2024.indd 37036-037 NO.30-35 50BB DIGBE2024.indd 3707/10/2024 14:5307/10/2024 14:5338 Drinks International Global Bar Edition 2024 THE WORLDS 50 BEST BARS 2024MILANMOEBIUSMILANO.ITThe industrial-chic Moebius blends cuisine,cock

258、tails and culture in a revitalised former textile warehouse.Stylish Milanese snack on Italian bistro-style tapas or indulge in fine dining at the tiny floating restaurant table.Audiophiles shop for vinyl or stop in for a regular programme of live bossa nova,jazz,or DJ sets that provide the soundtrac

259、k to lively nights.The Moebius bar,with more than 300 bottles,enhances the ambience and energises evenings just as much as the live music and vibrant clientele.The drinks menu ranges from refreshing highballs to more spirit-forward cocktails and classics are always an option.Head bartender Giovanni

260、Allario leads the team in their pursuit of creations that also blend cuisine,culture and cocktails,such as his Pesto Martini,inspired by a family recipe.All this takes place in the shadow of a 700-year-old,8m-tall olive tree from Spain,giving this modern venue a touch of timelessness.FLORENCELOCALEF

261、IRENZE.ITLocale Firenze is a time machine that takes you both backwards and forwards.Back to the 1200s from when the Concini Palace first dates,to the 1500s when it gained its name and much of its more elaborate,period features.Back to centuries-old Tuscan chandeliers,mirrors and antique furniture o

262、f the time of the Medici.But also forward to a future-thinking menu serving modernist cocktail techniques using the latest lab technology to harness seasonal produce with a low-waste approach to drinks-making.Choosing from Fabio Fannis menu is perhaps the least involved part of the experience it is

263、a short list of 11 signature cocktails.For something fresh theres the Foglia with gin,hemp,mint,basil and lemon,or how about the Coffee Tonic,which sees the addition of rum and miso.The Fico&Olive feels in keeping with the surroundings,with olives,figs,rye whisky and Marsala but,for something even m

264、ore historically Tuscan,try the fermented cherry wine.LONDONSCARFESBAR.COMThe beautifully designed Scarfes Bar at Rosewood London will have you falling for it from the entrance.The revolving door delivers you from the bustle of High Holborn into one of the most glorious nightspots on the planet.On y

265、our left side will be the long hardwood bar,tended by half a dozen bartenders each bedecked in the signature Scarfes white jackets and tartan trousers and,in the surrounds,clusters of colourful plush seats,each intimate,but with their own ringside view of the live musicians.In full flow the drinks w

266、hir,hosts now led by director of bars Andy Loudon quietly zigzag the carpets while the pianists tease the keys.But what of the drinks?Traditionally,the cocktails here erred towards the flamboyant,but the latest menu,From Scratch,sees classic cocktails reinterpreted to delectable effect.The Knock on

267、Wood,with whisky,cedarwood&acorn and vermouth,is a must-try.One last thing you need to know:Scarfes is named after the famous political cartoonist Gerald Scarfe,whose work adorns the wall.On occasion youll even find him in residence.36 LOCALE FIRENZE37 SCARFES BAR38 MOEBIUS MILANO038-039 NO.36-41 50

268、BB DIGBE2024.indd 38038-039 NO.36-41 50BB DIGBE2024.indd 3807/10/2024 16:1107/10/2024 16:11drinksint Drinks International Global Bar Edition 2024 39 DUBAIMIMIKAKUSHI.AE Dubai does high-concept venues better than most and the Japanese restaurant-bar Mimi Kakushi is no exception.Set in the Four Season

269、s Resort,the venue takes its name from the popular western hairstyle that became a hit in 1920s Osaka.From this esoteric moment in time,the theme unfurls to the age of jazz and the first elements of American culture to cross the Pacific.Indeed,Mimi Kakushi is imbued with the rhythm of the west and t

270、he taste in food,drinks and dcor of the east.The cocktail menu here takes the form of a collection of records,which you flick through to find a drink and concurrent musical pairing.The Kiyo Mizu is coupled with Hideo Shirakis Matsuri No Genso and translates to clear water.A stunning,clarified cockta

271、il,it is made from Nikka Days Japanese whisky,Tia Maria,vanilla,yuzu juice and is garnished with matcha chopsticks.But the showstopper is the Shadrach,a Dry Martini housed in a small bottle and frozen into a block of ice.Chiselled out before your eyes,its very cool in fact,its served at-20.BANGKOKUS

272、-BAR.COM Liquid cuisine is the forte of Bar Us,the jewel of Bangkoks Phrom Phong nightlife district,where the menu is divided into Starters,Mains and Afters.Some of the drinks mimic familiar dishes satay,ramen and fish soup,for example while others are clever flavour combos.Start your flavour journe

273、y with a Coriander+Cucumber+Roasted Rice,which employs a homemade distillate of the whole coriander plant,roots and all.For a savoury main,Beef+Onion is a crowd favourite.The sheer number of ingredients featured on the menu is astonishing,sourced from growers across Thailand,as well as the family fa

274、rm of co-founder Taln Rojanavanich.Bar Us is the second salon from Rojanavanich and Aum Sawaengsupt,both former interior designers who taught themselves to make world-class cocktails.Their interior skills are on full display in the moody,intimate salon with communal table,theatrical lighting and an

275、ingredients library of jars that guests are welcome to open and nose before ordering.41 BAR US40 MIMI KAKUSHITHE BEST BAR IN THE MIDDLE EAST AND AFRICASPONSORED BY NAKED MALT39 BAR NOUVEAU PARISThe bijou Bar Nouveau doesnt take reservations but opens every day at 3pm,making it easier to score one of

276、 the citys most sought-after barstools.Co-founded by Remy Savage,twins Sara Moudoulaud and Hadrien Moudoulaud and Marc Puzzuoli,its built around the Art Nouveau movement,paying tribute to a bygone era with exceptional attention to detail.The bar showcases the worlds largest private collection of Bim

277、ini glasses and custom light fixtures inspired by Art Nouveau,capturing the essence of timeless elegance and artistic ambition.The venue is split into two distinct areas.The ground floor revisits Art Nouveau in its historical context,imagining what the bar would have looked like 130 years ago.In con

278、trast,the downstairs space focuses on bringing nature back into a post-technological world,using modern technology.Across both levels,the tightly curated menu of six cocktails celebrates simplicity and elegance,offering refined versions of classic cocktails and bistro staples alongside inventive sig

279、nature creations.038-039 NO.36-41 50BB DIGBE2024.indd 39038-039 NO.36-41 50BB DIGBE2024.indd 3907/10/2024 16:1107/10/2024 16:1140 Drinks International Global Bar Edition 2024 THE WORLDS 50 BEST BARS 2024BOGOTRESTAURANTELEO.COMAn urban space with a sophisticated ambience located under the same roof a

280、s Leo Restaurante in Bogot,La Sala de Laura draws inspiration from Colombias biodiversity.Sommelier and beverage consultant Laura Hernndez has long worked with small producers in remote regions who had been affected by social inequality to create a new narrative in Colombian distillates and cocktail

281、s for Leo.At La Sala de Laura,she takes her liquid universe to new heights with Territorio,a line of craft spirits that embraces biology,anthropology and sustainability while expressing biospheres.From the bird-inspired,nine-strong cocktail menu Avistamiento comes The Toucan,whose alcohol base is Te

282、rritorio Montaa,with purple granadilla,macadamia and sesame and a macambo cordial.Elegant small plates with plenty of artistic flair are prepared by award-winning chef Leo Espinosa,Lauras mother and business partner.Order the tasting menu with highlights that include a mini lobster hot dog and enjoy

283、 miniature versions of the cocktails,each served in the beautiful hand-crafted stemware of Avistamiento.TOKYOFOURSEASONS.COMThe level of opulence in this cocktail bar and cognac lounge is literally and figuratively sky high.In a city of understated drinking salons,Virt dazzles with a glittering 60-s

284、eat Art Deco space on the 39th floor of the Four Seasons Hotel Tokyo at Otemachi,with double-height windows offering views of the worlds most populous metropolis.The drinks menu is suitably luxe,with a cognac collection that includes Japans only Rmy Martin Louis XIII Rare Cask bottle and some of Jap

285、ans finest single malts and blends.Keith Motsi,winner of the Altos Bartenders Bartender Award as part of Asias 50 Best Bars 2022,and head bartender Graham Kimura mix fine drinks including the Ultimate Champagne Cocktail(yuzu,cognac,champagne)and a Smoky Ume Old Fashioned that features house-made ume

286、shu(plum wine)with chartreuse as the base.The hospitality is as smooth as you would expect from the team that took the Michters Art of Hospitality award at Asias 50 Best Bars 2024.SINGAPOREATLASBAR.SGDrenched in Art Deco grandeur and presided over by Lidiyanah Yana K,Atlas is as compelling an argume

287、nt as any particularly with a cocktail in hand for a day out in the great indoors.Its modelled on the great lobbies of luxury European hotels,where the bar is the centrepiece of an ornate room of clustered,low-set seating and plush carpets.The back bar here is something to behold a totem of gin that

288、 climbs 25ft into the air,requiring a golden staircase,a landing and a ladder to access it.Literally and figuratively,gin bars dont get more high end than that.But for the guest,sit back and enjoy the view.Youll want to start with a glass of champagne,or a classic,such as the Atlas Dry Martini the g

289、in options here date to the 1910s.Or,for something more contemporary,the latest menu is also worthy of your attention,dedicated as it is to the techniques that have shaped bartending carbonation,temperature control,fat washing and infusion.Echo of Eras,with infused sherry,mezcal,elderflower,almond a

290、nd cream,is ambrosial goodness.But in this palace of a setting,theres not a bad drink,nor seat,in the house.42 VIRT43 ATLAS44 LA SALA DE LAURA040-041 NO.42-47 50BB DIGBE2024.indd 40040-041 NO.42-47 50BB DIGBE2024.indd 4007/10/2024 16:1007/10/2024 16:10drinksint Drinks International Global Bar Editio

291、n 2024 41 BUENOS AIRESFLORERIAATLANTICO.COM.ARBlooming bouquets and wooden shelves stocking a largely natural wine selection cover hidden bar Florera Atlntico and offer a faade that is enchanting on its own merits.Open the antique fridge door,however,to step into the world of Renato Tato Giovannoni.

292、This iconic Buenos Aires basement bar has long told the stories of Old World migrants through Giovannonis cocktails,many using the various editions of his own Prncipe de los Apstoles yerba mate gin.The latest exhaustive compendium,curated by Giovannoni and renowned historian Felipe Pigna,takes a con

293、temporary approach with a menu driven by the stories of communities that migrated to Argentina after the country returned to democracy in 1983,such as Venezuela and South Korea.A sustainable approach has long led this distinguished bar,which works with a food scout who collaborates with farmers to c

294、ultivate autochthonous ingredients.In 2023,Giovannoni was named Roku Industry Icon as part of The Worlds 50 Best Bars.SINGAPOREANALOGUEINITIATIVE.COMThe big idea at Analogue Initiative is to make the bar experience as environmentally low-impact and planet-positive as possible.For owner Vijay Mudalia

295、r that started at the build.The rippling,luge-like bar that forms the centrepiece of the space has been 3D printed from 1,600kg of recycled plastic bottles;it rises and falls,making space for wheelchair access.In the surrounds are tables,their tops made from inoculating mycelium spores with organic

296、matter to form a self-growing structure.And on them just one of the many thoughtful details are coloured coasters made from plastic waste.So it follows that the dishes and drinks have a similarly mindful bent theyre made from what Mudaliar sees as the ingredients of the future:sustainable produce ou

297、tside of our pervading food systems.The drinks list is full of wondrous combinations:try the Wabi-Sabi with pumpkin seed distillate,peach and soursop pulp and matcha hydrosol,or the Faux Espresso with toasted chicory,dandelion root,carob,toasted barley,cinnamon,coconut nectar and chocolate milk.Ethi

298、cal drinking yes,but without flavour compromise.47 ANALOGUE INITIATIVE46 FLORERA ATLNTICORMY MARTIN LEGEND OF THE LIST AWARD45 RDA HUSETSTOCKHOLMRODAHUSET.NURda Huset,or Red House,is a bar that cant help standing out.Its three tiers of crimson rise from the grey Stockholm pavement like a modern art

299、installation,looking out to the famous Sergels Torg square.This is the house of the earth-father of Swedish drinks,Hampus Thunholm,who found his philosophy at Fviken,the now-shuttered Noma of northern Sweden.What he serves is Scandinavia in a glass,with the 17-cocktail menu reacting weekly to the se

300、asons,rather than ploughing right through them.A mainstay is Thunholms viscous but clear milk punch,Good Crme,which takes the best dairy around from heritage cows grazing the lush pastures of the island of Gotland and clarifies it with vodka,green apples and vernal grass.For something more familiar,

301、try the Negroni spin,Bitter Rhubarb,which sees Campari and gin rested for three months then shaken with sour rhubarb juice and topped with toasted fig leaf foam.Even among the elevated company of The Worlds 50 Best Bars,Rda Husets drinks stand out.The bars dedication to local sourcing and showcasing

302、 the Scandinavian landscape through sustainable practices won it the Ketel One Sustainable Bar Award in 2023.040-041 NO.42-47 50BB DIGBE2024.indd 41040-041 NO.42-47 50BB DIGBE2024.indd 4107/10/2024 16:1107/10/2024 16:1142 Drinks International Global Bar Edition 2024 THE WORLDS 50 BEST BARS 2024MILAN

303、INSTAGRAM.COM/1930COCKTAILBARWith an unpublished address and invite-only access,Bar 1930 is one of Milans better-kept cocktail secrets.The lucky few to gain entry through the unassuming shopfront step back into another time and another world.Prohibition style pervades,with desk lamps casting a warm

304、glow on brick walls and statement wallpaper.The 1930s furniture is prevalent with stylish touches like an old-timey gramophone and manual cash register present.But the sharply dressed staff turn out cocktails that go beyond rehashed pre-Prohibition drinks.Co-owner and bartender Benjamin Cavagna and

305、team develop conceptual menus that dig deep into ideas.The current menu,Play,centres around sport,with cocktails such as Tennis that expresses the sports duality,or Shaolin,that transports guests to an Indian monastery where this ancient Chinese martial art is practised.Notwithstanding its hush-hush

306、 nature,Bar 1930 is still packed nightly with in-the-know locals,clued-up visiting aficionados and roving industry folk.GUADALAJARAINSTAGRAM.COM/ELGALLOALTANERODrawing inspiration from agave culture and Guadalajara,the vibrant Mexican city it calls home,El Gallo Altaneros cocktail menu pays tribute

307、to Jalisco,exclusively spotlighting agave spirits from this state.There arent any mass-produced tequilas here,only spirits from independent producers whose stories are worth telling and a heap of rooster murals in reference to its name.While the bar crew,led by Freddy Andreasson,takes pride in an in

308、novative approach,drinks never steer too far away from the classics and the menu changes every two months,adapting to seasonal fruits and focusing on regional pairings.To date,the team has crafted more than 65 unique menus.Regulars a mix of agave nerds,cocktail enthusiasts and everyday partygoers of

309、 all ages come for the house Paloma and stay for the dive bar vibes,vinyl DJ sets and passion for the Asparagaceae genus.This past year the bar launched special editions of tequila,raicilla and mezcal in collaboration with local producers,and ranked No.14 in North Americas 50 Best Bars 2024.PARISDAR

310、OCO.COM/DANICODanicos brand of stylish design paired with innovative drinks keeps cocktail connoisseurs and trendsetters alike perched on the plush bar stools.The decors crisp lines and bold colours are softened by velvet upholstery,dim lights and delicate gold details that recall the spaces fashion

311、able former life as the Jean Paul Gaultier flagship store.Enter through the historic covered passage Gallery Vivienne or via the big,buzzy,beautiful Italian eatery Daroco,within which the bar is hidden.Danico offers up just as much substance as it does style.Owner Nico de Soto is globally recognised

312、 as one of the best in the industry and a seasoned world traveller.He works closely with the talented bar team to realise drinks inspired by his global peregrinations.The current Xplorer series capitalises on this and includes five menus,each highlighting a different country and its culinary ingredi

313、ents,resulting in unexpected flavour profiles realised with sophisticated techniques.48 EL GALLO ALTANERO49 DANICO50 1930042 NO.48-50 50BB DIGBE2024.indd 42042 NO.48-50 50BB DIGBE2024.indd 4207/10/2024 16:0707/10/2024 16:07drinksint Drinks International Global Bar Edition 2024 43 CALLIOPE DRAPERFor

314、the third edition of its scholarship,50 Best scoured the globe for aspiring bartenders.From a record-breaking number of applications and multiple competitive rounds of judging,one winner emerged:Calliope Draper from Edmonton,Canada.Their entry into the cocktail sphere stemmed from just one great exp

315、erience in a local bar that opened their eyes to the power of hospitality.In 2022,they became the first non-binary competitor to place in World Class Canada.Two years later,they founded Places You are Welcome:a cocktail-zine devoted to spotlighting queer stories and excellence across the hospitality

316、 industry,with 100%of the proceeds donated to the Skipping Stone Trans Affirming Legal Fund.Over the past two years,they have also become a regular speaker at cocktail events and conferences across Canada,educating fellow industry folk on building inclusive spaces for queer guests.Add in a holistic

317、view on sustainability and a touch of hallmark Canadian charm and its easy to see why they are a worthy winner of the 50 Best Bars Roku Scholarship 2024 no doubt just the start of a long and bright career in the bar world.IAIN MCPHERSON,EDINBURGHIain McPherson opened Edinburgh bar Panda&Sons more th

318、an a decade ago.Since then,the prolific Scottish cocktail innovator has become a much-loved and hugely respected figure in the bar universe,culminating in him winning the Altos Bartenders Bartender Award 2024 the only peer-voted accolade in The Worlds 50 Best Bars programme.McPhersons love affair wi

319、th mixology began in 2007,when he worked as a bar back in The Voodoo Rooms before opening Panda&Sons in 2013.It didnt take long for his debut venue to become a go-to in Edinburghs thriving cocktail scene.In its first phases,the menus at Panda utilised a magpie-like collection of ingredients.An exper

320、imentalist at heart,McPherson is no stranger to a bar lab.The launch of the Transcend menu in 2023 brought with it a range of sub-zero techniques that McPherson had developed and championed to fruition.This was the catalyst that prompted a succession of bars to explore these processes for themselves

321、,with many incorporating switching a technique that involves freezing water in a spirit and replacing it with a different liquid such as juice,sous pression and freeze-drying into drinks on their own menus.These come supplemented by Seor Scoop,McPhersons brand of boozy ice cream.Already a popular pe

322、rsonality on the international bartending scene,demand for McPhersons ingenious and innovative services have continued to grow exponentially.His trunk-full of bar paraphernalia,which accompanies him on excursions around the world,expanded beyond the cryo-concentrated drinks to include bamboo drink l

323、uges,inflatable panda suits and a mixed bag of ancillary party tricks.Looking to the future,McPhersons appetite for innovation,creativity and entertainment show no signs of slowing.He aims to keep using his platform to discover new methods of creating frozen delights and sharing his wisdom with the

324、world,presented in a fun and accessible package.A true leader and champion of hospitality,he is a deserving winner of the Altos Bartenders Bartender Award.HIMKOK,OSLOFind the snake slithering around a white H,and step inside the 2024 Bareksten Best Bar Design Award winner,chosen by six leading globa

325、l design experts.Part-bar,part-distillery,part-lab,the space is divided mindfully.The main entrance leads to a low-lit cocktail bar,thoughtfully scattered with stylish,stained wood furniture and gilded mirrors,evoking a Scandi-meets-1930s New York speakeasy vibe.The back bar is stocked with matching

326、 bottles from Olssn Barbieri design studio.The goal:to make the in-house spirits accounting for 80%of what the bar uses feel like an extension of the space.Nods to apothecary hark to the buildings past,while the choice of materials eco polymer cork,untreated beech wood engravings,paper seals,organic

327、 ink,lightweight glass are in line with the bars sustainable philosophy.When designing the space,founder Erk Potur had to be extra careful as the building is protected.The team had to adapt,rather than the other way around.Copper was found in the building,so the distillery equipment is made of coppe

328、r.A thoughtfully created bar blending the past,present and future,Himkok is the winner of the Bareksten Best Bar Design Award as part of The Worlds 50 Best Bars 2024.THE SPECIAL AWARDSUNAPOLOGETICALLY BUILDING AN INCLUSIVE FUTURE FOR HOSPITALITYTHE ICE-COLD PARTY PANDA PIONEERING NEW COCKTAIL TECHNI

329、QUESSYMPATHETIC DESIGN IN A 200-YEAR-OLD SPACE50 BEST BARS ROKU SCHOLARSHIPBAREKSTEN BEST BAR DESIGN AWARDALTOS BARTENDERS BARTENDER043-045 Awards 50BB DIGBE2024.indd 43043-045 Awards 50BB DIGBE2024.indd 4307/10/2024 16:4007/10/2024 16:4044 Drinks International Global Bar Edition 2024 MONICA BERG,LO

330、NDONAsk people in the bar scene who inspires them and youll frequently hear Monica Bergs name mentioned.Born in Oslo,Berg kicked off her career in restaurants,before gravitating towards bartending.She took over H Butlers Bartending School in her early twenties,before honing her skills at Londons Pol

331、len Street Social and,later,Oslos star bar Himkok.At Himkok,her innovative and sustainable approach to cocktails earned her a reputation as one of her generations most forward-thinking bartenders.Berg left Oslo for London again to co-found her own drinking den,Tayr+Elementary,in 2019 with her equall

332、y illustrious partner,Alex Kratena.The Shoreditch bar made its debut in The Worlds 50 Best LYANESS,LONDONFrom hundreds of entries whittled down to just one,this years winner of The Siete Misterios Best Cocktail Menu is 3.0 Cookbook from Lyaness in London.The bars mastermind is prolific bartender Rya

333、n Chetiyawardana,better known as Mr Lyan,whose inquisitive mind has driven the team to create a drinks programme that pursues mad-scientist levels of technique and explores the origins of interesting flavours.Each of the menus cocktails is built from the core ingredient outwards.Take the Kentakki Fried Cocktail,made with whisky,citrus and Japanese herbs and spices,which plays on the east Asian cou