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1、GLOBAL BAR EDITION 2023TH EG LO BA LBA RE DITIO N001 Cover final 50BB DIGBE2023.indd 1001 Cover final 50BB DIGBE2023.indd 128/09/2023 16:4928/09/2023 16:49drinksint Drinks International Global Bar Edition 2023 3 EDITORIALGlobal Bar Edition Editor Hamish SProduction Editor Jaq BAdditional contributor
2、s Vivian Pei,Ben Mintz,Sorrel Moseley-Williams,Oli Dodd,Franois Monti,Nicholas Coldicott,Sam Bygrave,Penelope Vaglini,Claudia de Britto,Shay Waterworth,Juliane ReichertDESIGNArt Director Christine Freemanchristine.freemanagilemedia.co.ukArt Editor James Downjames.downagilemedia.co.ukADVERTISINGComme
3、rcial Director Rob Cullen+44(0)1293 Senior Account ManagerCarmen Poel Francesch+44(0)1293 PUBLISHERJustin Smith+44(0)1293 590041 ACCOUNTSAnnette OConnellannette.oconnellagilemedia.co.ukMANAGING DIRECTORRussell Dodd+44(0)1293 590052 DRINKS INTERNATIONALJubilee House,56-58 Church Walk,Burgess Hill,Wes
4、t Sussex,RH15 9SNT:+44(0)1293 AS THE HOME of the official print guide to the Worlds 50 Best Bars,this magazine tries to unpick the trends that underpin the list.Weve tried to avoid the cocktail trend tropes there are no sustainability features here instead weve identified embryonic developments that
5、 may trickle down or broaden out into the wider bar industry.Farmtending is one such recent movement.The trend towards ingredients provenance in recent years was always leading us down this path bartenders and bar owners growing their own.That could be in bar gardens,allotments,or,as Nicholas Coldic
6、ott writes,in bar farms,which have sprung up in Japan,Colombia and India.He talks to bartenders with ever-closer relationships with rural producers.Over recent years,the guest shift has become the most common mechanism by which bartenders network and market their bars.But in a piece called The Long
7、Hello,Franois Monti writes about the increasingly prevalent extended-form trip festivals and total immersion experiences.Bars are not just selling themselves,but the culture from which they can be understood.Another post-pandemic trend to have shaped the bar industry is decentralisation,with traditi
8、onal hubs of bar culture increasingly yielding less gravitational pull for talent.In South America were seeing the emergence of smaller bar scenes with ever-more ambitious bars Sorrel Moseley-Williams reports and in the US,a more developed market,Tier Two cities are now burgeoning centres of cocktai
9、l culture.As Ben Mintz argues,the crossover between growing demand and bar entrepreneurs willing to supply it is proving fruitful.One unexpected symptom of the post-Covid world is how remote working has become a form of tourism.Blythe Robertson himself a digital nomad reports from the Balkans on how
10、 an army of people with laptops(and disposable incomes)are helping day-night bars thrive.Meanwhile,in sub-Saharan Africa,Leah van Deventer reports on how the infrastructure that is essential to a modern,developed bar industry is starting to be put in place.Its from these foundations that sustained g
11、rowth can come,she says.Similarly,we hear from Arina Nikolskaya,who is using her skills in event organisation to help build a platform from which the bar industry in Kazakhstan can shine.And of course,theres the small matter of The Worlds 50 Best Bars each profile written by in-market drinks journal
12、ists who know the bars they describe intimately.HAMISH SMITH GLOBAL BAR EDITION EDITORJOIN US ONLINE OR BE SOCIAL DRINKSINT.COMDRINKSINT5 NEWSThe latest developments from the most exciting bars and bartenders globally8 THE LONG HELLOFranois Monti detects that guest shifts are changing to a longer-fo
13、rm experience12 AFRICA RISINGMany countries in sub-Saharan Africa are building the infrastructure their scenes have long craved,writes Leah van Deventer15 WORKING WITH THE LANDBeing a bartender and a farmer is hard work,but the two go hand-in-hand deliciously,says Nicholas Coldicott19 THE WORLDS 50
14、BEST BARSWe bring you the official print guide to the best bars in the world written by those whove visited them44 UNDER THE NUMBERSHamish Smith analyses this years list,giving context to the ranking46 BRAVE NEW WORLDArina Nikolskaya left Russia last year to start a new life the former Moscow Bar Sh
15、ow chief tells us about The Nomad Bar Show49 SOUTH AMERICA STEPS UPSorrel Moseley-Williams reports from emerging South American bar scenes52 THE DIGITAL NOMADBlythe Robertson has seen first-hand how remote workers are helping off-the-beaten-track bar scenes flourish55 BEYOND NEW YORKThe US is less a
16、bout its most lauded city and increasingly about everywhere else,says Ben Mintz58 THE BESTSELLING COCKTAILSWe sign off with this years bestselling classic cocktails at the worlds best barsCONTENTSCONTENTS&EDITOR003 leader DIGBE2023.indd 3003 leader DIGBE2023.indd 328/09/2023 16:0528/09/2023 16:05dri
17、nksint Drinks International Global Bar Edition 2023 5 HOLLY GRAHAMS TOKYO CONFIDENTIAL READY FOR BUSINESSRAFFLES OPENS GUARDS BAR&LOUNGE AT LONDON HOTELRaf es London at T e OWO the f rst UK outpost of the famous Singaporean hotel has unveiled T e Guards Bar&Lounge,the f rst of three bars to launch a
18、t the site.Having opened with the hotel on Friday 29 September,the bar is located in one of the rounded pavilion corners of the Old War Of ce building in Whitehall.Raf es London enlisted consultant Anna Sebastian for the launch of its bars,with Alice Taraschi joining the permanent Guards Bar team as
19、 bar manager and William Campbell-Rowntree as head bartender.The Guards Bar&Lounge will honour The OWOs long association with the Household Cavalry,who stand as guards at the entrance to Buckingham Palace,which the bar overlooks.NEWSIRISH EXIT LAUNCHEST e team behind T e Dead Rabbit have launched T
20、e Irish Exit at Moynihan Train Hall opposite Manhattans Penn Station.The contemporary all-day Irish pub focuses on“exceptional service designed for those on the go”,weaving together modern Irish drinks,food,culture and hospitality.Dead Rabbit co-founder Jack McGarry said:“Transit hubs lend themselve
21、s to simple and accessible venues,and theres an opportunity and demand for a compelling new concept that does this in a thoughtful way through Irish hospitality.”The name is a nod to the tradition of leaving without saying goodbye.LRD DROPS CONCEPTUAL MENUSLittle Red Door in Paris,which made its nam
22、e through highly creative cocktail menus from Remy Savages Evocative Menu in 2016 to the more recent Farm to Glass trilogy(2021-23)has announced it will no longer launch thematic menus,instead focusing on seasonal serves.The new of ering will see six drinks that rotate gradually through the year and
23、 four hyper-seasonal drinks,available individually or as part of a tasting menu.Director of bars Alex Francis said:“While our thematic menus aimed to push the boundaries and perceptions of cocktail bars,as our Farm to Glass model evolved,creatively and operationally the format no longer served the p
24、roducers operationally,or ourselves creatively.“A blend of la carte and hyper-seasonal serves gives us the outlet to work more closely with producers through the year,working on projects both smaller and larger than the thematic format allowed us to.”Holly Graham has opened Tokyo Conf dential in the
25、 Japanese capitals Azabujuban neighbourhood.The bar which has views of the Tokyo Tower from its balcony and roof op space draws inspiration from a house party“that gets suitably rowdy”,bringing to bear Grahams brand of“warm hospitality and delightful chaos”.Graham has relocated from Hong Kong,where
26、she held positions as editor of Drink Magazine Asia a role shell continue part time and at one time as a bartender at The Old Man,formerly Asias Best Bar.The British expat told Drinks International:“The bar encourages guests to pull up and fess up,meaning come as you are and confess whats weighing y
27、ou down.”The dcor is described by the journalist-cum-bartender as a cosy but modern Japanese space punctuated by Grahams own“vibrant art and trinkets”.The star of the show,she says,is the“snaking wooden bar top carved from 300-year-old reclaimed temple pine”,which has“no barriers,meaning guests can
28、pull up right next to bartenders”.The drinks menu,created by Graham and head bartender Wakana Murata,highlights lesser-known Japanese ingredients such as doburoku and awamori.Tokyo Conf dential also puts an emphasis on low and no-abv cocktails,and as a nod to Graham and Muratas love for champagne an
29、d agave,features“a hearty selection of both”.THE GUARDS BAR AT RAFFLES LONDONTHE IRISH EXIT IN NEW YORK005 News 50BB DIGBE2023.indd 5005 News 50BB DIGBE2023.indd 528/09/2023 16:0428/09/2023 16:04THIS WILL BE GOOD NEWS IN BRIEF KHAN AND ANTINORI LAUNCH HONG KONG BARSHong Kong has seen two high-profil
30、e openings in recent months.Coas Jay Khan and Ajit Gurung opened The Savory Project with a focus on drinks with earthy,umami flavours in Hong Kongs Soho.And the former bar manager of Argo,Charles H and Dandelyan,Lorenzo Antinori,has opened his first place,Bar Leone,inspired by Italian neighbourhood
31、bars.MAGDALENA BARNick Detrich(formerly of Jewel of the South,Manolito,Cane&Table)is to open Magdalena in Indianapolis in early 2024.Detrich will combine elements of his experiences in New Orleans,Havana and London at the bar,bringing“agriculturally driven wine and spirits,a robust raw bar,and unfor
32、gettable hospitality”to the historic Fountain Square neighbourhood.NEW COUPETTECoupette,which made its name through award-winning cocktails such as the Champagne Pia Colada and Apples,is opening a second bar in London Coupette Atelier in Soho.NEGRONI MOVEBrother Wolf,Jessica King and Aaron Thompsons
33、 Negroni bar in Knoxville,Tennessee,has introduced what it claims to be the worlds largest Negroni menu with 52 variations.New are creative twists made with aquavit,rum,brown sugar bourbon,a 100%corn whiskey,a local gin and East Tennessee moonshine.NEWSdrinksint Drinks International Global Bar Editi
34、on 2023 7 GOKAN AND SCHNEIDER IN NYC VENTURESip&Guzzle,a bi-level cocktail bar and second outpost of Shingo Gokans SG Club in Tokyo is due to open this October in Manhattans Greenwich Village.Sip is a subterranean speakeasy led by Gokan,serving reinterpreted Japanese-American cocktails from his Toky
35、o bar,The SG Club.The ground-level Guzzle,meanwhile,is helmed by Steve Schneider of Employees Only Singapore and offers“refined classics and crushable comfort cocktails”,such as a Whiskey Cosmo and Apple Manhattan.Sip&Guzzle represents the next chapter of the SG Clubs 1860s samurai theme,DE SOTO TO
36、OPEN THIRD BARNico de Soto,of Mace New York and Danico Paris,will open Wacky Wombat,a new basement bar in Londons Soho,on 1 November.The cocktail programme is inspired by De Sotos travels,with the first seasonal menu drawing on the native ingredients of Australia,before moving on to celebrate other
37、cultures and regions.The cocktail menu created by de Soto and his team which will be led by head bartender Kevin Price Houghton,sees cocktails such as the Tasmania-inspired Overland Track,with gin,fermented caju,pepperberry,and whey.Der Raum fuses coconut oil&flesh gin,Amaro,sweet vermouth,jackfruit
38、,koshihikari,and lemon myrtle,while V on P(Vegemite on Pisco)infuses golden beet,lime juice,gooseberry vinegar,toasted corn husk albumin and vegemite bitters.Soft furnishings and low lighting will blend“Sohos underground vibes”,with a New York cocktail bar ambience and Parisian stylings.bringing tog
39、ether the best of New York and Tokyo.Gokan said:“My life shares a common origin story with the samurai who came to the Big Apple and returned to Asia with passion and knowledge.Now Im bringing back everything Ive learned in Asia and working with Steve Schneider,the consummate New York bar star,to sh
40、are it at the first expansion of The SG Club.”The pair are joined by Mike Bagale,formerly of chef Grant Achatzs three Michelin-starred Alinea,who will bring fine-dining techniques to izakaya fare and Japanese street food.ALJAFF AND LARROUY PREPARING NEW SITEMoe Aljaff and Juliette Larrouy,formerly o
41、f Two Schmucks in Barcelona,are about to sign on a new location for their new bar in the Lower East Side of Manhattan,New York.Aljaff,who left the Barcelona bar last year,told Drinks International:“Our previous achievements,we believe,came from reflecting who we were our personalities,taste in music
42、,fashion,design,and cocktails within our space and we will continue with just that method.“What we did in Barcelona was a reflection of who I was.in my late 20s.But now with Juliette,my business partner,we want to reflect who we are today.“We cant wait to explore exactly what that will look like,”he
43、 addedSTEVE SCHNEIDER AND SHINGO GOKAN OUTSIDE SIP&GUZZLE IN NEW YORKNICO DE SOTO007 News 50BB DIGBE2023.indd 7007 News 50BB DIGBE2023.indd 728/09/2023 16:0328/09/2023 16:038 Drinks International Global Bar Edition The long helloGUEST BARTENDING008-010 Guest bartending DIGBE2023.indd 8008-010 Guest
44、bartending DIGBE2023.indd 828/09/2023 16:0128/09/2023 16:01drinksint Drinks International Global Bar Edition 2023 9 There was a time when one-night guest shifts kept the marketing machine moving,but Franois Monti observes that bar industry collaborations are now increasingly longer-form The long hel
45、loThere was a time when promoting your bar was as simple as getting a good review and some word-of-mouth.Things changed about 15 years ago.First,brand advocacy programmes and cocktail competitions meant greater incentives for networking.Second,the emergence of the Worlds 50 Best Bars list created bo
46、th opportunity and necessity to promote ones bar and to check out the competition internationally.The era of the guest shift and the takeover was born.A decade later,the format is still alive.It feels impossible to land anywhere and not meet a well-known bartender who just happens to be in town for
47、an event at a bar on,or aspiring to,the 50 Best Bars list.But fatigue is setting in.A new format is arising.Its name is yet to be defined and it takes many shapes:a festival(Tato Giovanonnis Festival Atlantico,Maybe Sammys Maybe Festival),an anniversary bash(Handshake organised a weeklong extravagan
48、za for its fourth),an experience or,well,a trip.What they all have in common is that the guests,not all bartenders,stay for a week or so and mingle together for bar crawls,museum visits,fine dining and a variety of experiences.While Maybe Sammys Martin Hudak argues that traditional guest shifts have
49、“a bigger impact and a lower cost”,they are also very demanding.As Danil Nevsky,both a veteran of the guest circuit and an early adopter of longer stays,eloquently puts its:“Airport,hotel,bar crawl,prep room,shift,dive bar,night club,airport.”You take a 12-hour flight on Monday,only to be back home
50、for service on Thursday.Alqumicos Jean Trinh decided this was not the way to go.“You need to be rested to show energy and give your best,”he says.“In this industry,the most important thing is the human touch.You need time to exchange with the people and the place that host you.”Thats why no one is e
51、ver invited to Alqumico for less than a week.Walter Meyenberg,of Hanky Panky,is another believer:“You work for two days,and the rest of the ALL PICTURES FROM FESTIVAL ATLANTICO008-010 Guest bartending DIGBE2023.indd 9008-010 Guest bartending DIGBE2023.indd 928/09/2023 16:0128/09/2023 16:0110 Drinks
52、International Global Bar Edition week well show you our culture,our roots,our people.”In an age when a lot of bars ask for fees for guest shifts and accept invitations keeping in mind list and awards,the extra commitment needed to free up,on one side,one week and,on the other,the resources necessary
53、 to extend the invitation in the first place makes things feel less transactional,according to Eric van Beek,the bar manager of Handshake.That was the spirit behind the bars anniversary bash,which took a group of bartenders,writers and educators from Mexico City to Chiapas.“We wanted to show off Mex
54、ico,”he says.The same applies to the Maybe Cocktail Festival,which took 32 bartenders from 16 international bars to Sydney:“We wanted to show whats going on in Australia but also to bring the world to Australia,”explains Martin Hudak.The wording is strikingly similar.Then again,its situation is too.
55、In Europe distances are shorter.Most of the bars which are offering longer stays to their guests are a long way away.The Alqumico tour requires at the very least three flights.Theyre also quite often located in countries known for their sense of hospitality,as Nevsky cannily observes:“In some cultur
56、es,inviting you into their home is a big thing.”And a lot of the operators at those places are migrants,people who have had to create a new family thousands of miles away.Another factor to take into account is generational:most of them have been on the guest circuit for years,and are why lie?reachin
57、g middle age.Hopping from one plane to the other doesnt appeal anymore.Last but not least,they are all no strangers to awards.Since most bars are now doing traditional takeovers,going for something more ambitious makes sense to keep ahead and is made possible by deeper,longer lasting ties with poten
58、tial sponsors.Itd be far-fetched to talk about an arms race.But it seems obvious that the example set by those bars is an inspiration.Little Red Door is now taking writers and bartenders to visit some of their suplliers.Salmon Guru organised two big reunions,with,respectively,South American and Medi
59、terranean bars.But,ultimately,our sources insist,its not only the inviting bar that benefits from this new trend.Spending more days means more time to explore the local scene,and up-and-coming bars with little to no resources might be noticed.Trickle down economics for the bar world.We wanted to sho
60、w whats going on in Australia but also to bring the world to Australia Martin HudakMAYBE FESTIVALGUEST BARTENDING008-010 Guest bartending DIGBE2023.indd 10008-010 Guest bartending DIGBE2023.indd 1028/09/2023 16:0228/09/2023 16:0212 Drinks International Global Bar Edition 2023 Africas markets are gea
61、ring up for growth.Leah van Deventer reports on how the continent is building the infrastructure of a more sophisticated bar industryAfrica rising AFRICALike its peer regions in the Global South,Africa has a developing cocktail scene,its most mature market being just 30 years old.Of late,however,the
62、res been a marked uptick in growth,with younger markets expanding,and totally new ones emerging and African pride is at an all-time high.The countries that have featured on the global stage are South Africa,the continental OG which made its maiden appearance into the Worlds 50 Best Bars in 2009,and
63、East Africas Kenya,where Hero lived up to its name and dashed into the extended list in 2021,just two years after opening.Ghana-born Colin Asare-Appiah,director multicultural/LGBTQ+advocacy at Bacardi,notes that global lists are a key motivator of development.“We have seen how the ranking systems,li
64、ke 50 Best,are challenging the industry to reach new heights,”he notes.These are being added to with the likes of South Africas new Bar&Beverage Awards,which specifically celebrate local,as well as brand,competitions.“Cocktail competitions,such as Bacardi Legacy and World Class,have raised the level
65、 of hospitality and are pushing the professionalism of the industry,”Asare-Appiah says.Waiting in the wings are the West African nations of Ghana where drinks have consistently been shaken up since 2013 and Nigeria,whose bottle-service consumer base has been flirting with cocktails for near a decade
66、.Trickling up the Bulge of Africa,exciting outliers include Cte dIvoire,Sierra Leone and Senegal,while the Democratic Republic of Congo,smack in the continental centre,has a handful of enthusiasts moving things forward.Across the various regions,the groundwork is being laid for a more sophisticated
67、bar industry.These include bartending schools,with South Africa offering various options such as the skills-focused European Bartender School and The International Wine Education Centre,an accredited WSET provider for both wine and spirits theory courses.In Kenya,Nairobi Bar School is the go-to,prov
68、iding bartender,barista,baker and ptissier courses.While West Africa lacks a bar school,it has the continents longest running and largest city-wide celebration of cocktails in Africa:Lagos Cocktail Week.Since its inception in 2014,founder Omolara Rawa has noticed significant change.“Theres been a sh
69、ift in perception,especially in Nigeria.The bartenders now see this as a profession,as opposed to a means to an end,”she says.There are a number of bar shows on the continent,but the most significant is the Nairobi Bar Show in Kenya,which has been running since 2019.Founder Brian Owango also the Eas
70、t African academy chair for 50 Best says his motivation was:“To foster a sense of community amongst us first the believers and impart that belief into the upcoming generation of hospitality professionals.”Owango seems to be getting it right,his efforts dovetailing with the aforementioned Hero to ins
71、pire.Additionally,the global success of Nairobi gin brand Procera which has achieved golds at both San Francisco and IWSC is opening the eyes of young bartenders to the craft of distillation,and the power behind using quality spirits in their creations.Guy Brennan,co-founder and chief executive of P
72、rocera,attributes the momentum of the Nairobi cocktail scene to a product-driven approach.drinksint Drinks International Global Bar Edition 2023 13 Here in Africa,ideas are fresh and exciting.Africa needs to inspire rather than be inspired Chris Beaney“With the advent of a handful of world-class bar
73、s,consumers now have something world class to drink.The Field of Dreams quote,if you build it,they will come,is very much appropriate,”he observes.The country has also just launched a bartender guild one of the clearest indicators that bartending is being taken more seriously.Its not the first;South
74、 Africa had a guild as far back as 2003,and while it dissolved 12 years later,it paved the way for guilds in both Ghana and Senegal in 2014,Nigeria in 2016 and Cte dIvoire in 2018,while 2023 sees a guild underway in Namibia too.According to Cameron Hawkins,who oversees Sub-Saharan Africa advocacy at
75、 Bacardi,“Bar guilds and bar-upliftment programmes,like Shake your Future,help sustain the industry long term.”In addition to Bacardis initiative,Diageo offers The Hand Up Mentorship Programme,while yours truly runs the Sisterhood for Industry Support(SIS),specifically catering to women,and Bar Unit
76、y,a skills and job-placement programme,co-founded with Kurt Schlechter.These are all currently exclusive to South Africa.In Ghana,50 Best Discovery bar Front/Back is building up the drinks scene by throwing regular gigs,catering to some 700 guests at a time.Interestingly,government support was a fac
77、tor here,as in 2019 the country commemorated the 400th anniversary of African slaves first making landfall in the US with its Year of Return initiative.Chris Beaney,Worlds 50 Best Bars academy chair for West Africa,says:“This encouraged the diaspora to visit the continent or to bring new businesses
78、back to the motherland.The hospitality industry has become hugely successful with the influx of tourism.”Front/Back,which specifically celebrates the music,cuisine,and art of Africa and its diaspora,tapped into the zeitgeist of African identity to enormous success,while simultaneously advancing cock
79、tail culture.The milieu of continental self-love is not limited to West Africa and can be evidenced in the bar industry with an increased use of local plants and products,and a general leaning in to Africanness.Bar leaders across the continent are collaborating more,and being very intentional about
80、both the image they project and the narrative about Africa they endorse.This can be seen in global African seminars,including the recent Tales of the Cocktail and Bombay Sapphires Creators Hub,and the upcoming Athens Bar Show.“Here in Africa,ideas are fresh and exciting.Africa needs to inspire rathe
81、r than be inspired,”says Beaney.“With more investment from brands in the region,and entrepreneurs willing to build spaces for guests,there are a lot of positives,”adds Asare-Appiah.“Africa is now.”012-013 Africa DIGBE2023.indd 13012-013 Africa DIGBE2023.indd 1328/09/2023 16:0028/09/2023 16:00drinksi
82、nt Drinks International Global Bar Edition 2023 15 Nicholas Coldicott meets the bartenders who are getting closer to the farms that grow their ingredients some even own themWorkingwith the landFARM TO BARIts the peak of summer in Japan,with record heat worsened by the soupy humidity,but Hiroyasu Kay
83、ama doesnt seem to notice.Hes scampering along a bank of wild foliage,thrusting bushes from side to side,looking for a plant he knows is there somewhere.“You have to try my mint,”he says.“Its amazing.”When he spots it,hidden among meter-high weeds,he rips off a sprig that is,as he suggested,impossib
84、ly intense.“Maybe its the weeds sheltering it,”he says,but hes not sure.He is,after all,a bartender by trade and a farmer by accident.It began 12 years ago with some yerba buena that he nurtured in water,planted in a window box outside his Tokyo apartment,and served in Cuban Mojitos at mixology spot
85、 Bar Amber.“Customers were happy and bartenders came to taste yerba buena,”he says.Then,a brainwave.He had grown up on a dairy farm in Tokigawa,an hours drive from Tokyo,and though he had never been interested in milking cows,he realized he could grow all the produce he wanted on the estate.Now ther
86、e are hazelnuts and pomegranates,watermelons,wormwood and hops.He has yuzu trees,grape vines and juniper from four regions.When he hands me a stem of fennel flowers,I realise that not only does this vast outdoor pantry offer produce we never see at market,but these ingredients are free and bountiful
87、.He just has to leave enough yuzu on the trees for his fathers winter baths.By the time he opened Bar Benfiddich,in 2013,Kayama was already using homegrown fruit,herbs and cypress.When a Japanese lifestyle magazine published an article about him,it coined the term“farm-to-glass”.As Kayama was develo
88、ping his style,picking up farming tips from YouTube and even learning how to use the weeds(mugwort works with gin or sake,he says),Luke Whearty was having the opposite experience in Singapore.He was running Operation Dagger,a pioneer of sustainable bartending,but he was frustrated.“Singapore has alm
89、ost zero agriculture,”he says.“I felt disconnected from the produce I was using,and as a result felt a lot less inspired.”That changed in 2016 when he moved to South Africa,rediscovered seasons,and built ties to local farmers.Whearty now runs Sydney bar Byrdi and works directly with farmers,brewers
90、and distillers for everything he uses.“It really helps to build a sense of time and place,”he says.“And it opens up doors to new opportunities.”When the garden-farming restaurateurs of O.My just outside Melbourne found themselves with surplus yakon recently,they offered it to Byrdi where it was juic
91、ed,fermented and paired with a local apple brandy,clarified strawberry,Australian riesling and a“honey”made from tomatoes.In Seoul,Demie Kim cites Whearty as one of his HIROYASU KAYAMA AT HIS TOKIGAWA FARM015-016 farm to Bar DIGBE2023.indd 15015-016 farm to Bar DIGBE2023.indd 1528/09/2023 15:5828/09
92、/2023 15:5816 Drinks International Global Bar Edition key influences.Sourcing direct from farms is the only model that made sense for a bar with a zero-waste mission.Getting the farmers to see it that way was another matter.“We had to have an interview at Junhyuk Farm,”he says.“The farmer already su
93、pplied a lot of Michelin-level restaurants and wasnt keen to add a bar.Restaurants are reliable,steady customers,but bars dont need as much produce.”But Kim sold his vision and now gets to pick lemon verbena,fennel,thyme,marigolds and much more of farmer Lee Jang-Wuks work.For a monthly fee,he can t
94、ake anything from the growhouse.To ensure that doesnt impinge on the plans of the other 20 subscribers,they hold regular Zoom meetings to discuss their needs.For Kim,the benefits of this model are manifold:Improved quality control;faster delivery of produce;zero packaging;and the ability to have a d
95、irect dialogue with the person who actually grows what he uses.Kims Zest bar opened in 2020,a year that afforded bartenders much unanticipated down time.In Delhi,the co-founders of Sidecar and Cocktails&Dreams Speakeasy reacted to the bar lockdowns by purchasing barren farmland and bringing it to li
96、fe.Sidecar head bartender Lapsing Lama now gets regular deliveries from Bhumi Farm and tailors his seasonal menu accordingly.FOCUS ON FARMERSIn Paris,Little Red Door was closed for more than a year in total,and the team used the time to forge a new farm-to-glass style.“There was a global problem bec
97、ause of our activity on the planet,and we wanted to do something to change it,to be part of the change,”says co-founder Timothe Prang.“We looked at who in our industry was most in the shit,and when you go down,down,down,there are the farmers the good ones.Without them you have nothing,not even good
98、spirits.Theyre the ones doing all the work,preserving the soil,the biodiversity,and fighting against the big companies that dont care.”The menus now focus on the farmers and the drinks are named after the fruits or vegetables that serve as the core ingredients.Prang,like Kim,found it a challenge at
99、first to convince farmers to take part:“When we say cocktail bar,some think we just make mojitos,and others are suspicious because theyve worked with star chefs who just buy 5kg a year to use the farms name.”Now,after buying 5,000kg of plums and 10,000kg of tomatoes,and talking more about fruit,veg
100、and walnuts than gins,vodkas and whiskies,farmers are knocking on that Little Red Door.For Vasilis Kyritsis,who co-founded Athens bar Line in 2022,the idea was partly to spotlight great Greek produce,and partly to develop a micro-economy and encourage farmers to plant better seeds.“Even the farmers
101、didnt know you could create wine with their products,”he says.He buys figs,pomegranates,apples,tomatoes and strawberries,sometimes thousands of kilograms at a time,then works with low-intervention winemaker Thanos Georgilas to create natural ferments.To ensure the ingredients have just the right lev
102、els of sugar,bacteria and yeast to create a wine that retains the identity of the fruit,he sends samples for lab analysis before inking any deals.Kyritsis says he was inspired by people he encountered while travelling the world representing his first bar,The Clumsies.FARM TO BAR“We met winemakers,co
103、ffee growers,bakers,fashion designers and chefs.Lots of people who knew more than us,”he says.“When you realise that you know nothing,thats the right way to start highlighting your products.”But nobody has plunged deeper into farm-to-glass bartending than Jean Trinh,founder of Alqumico in Colombia,w
104、ho bought an 11ha farm in the coffee-farming heartland of Filandia.His idea was to grow more diverse produce,traceable from the seed,but it took on a new life when the pandemic shut down his bar operations.He invited 22 of his employees to stay at the farm and live off the land.In six weeks they bui
105、lt accommodation and moved in to learn how to grow the crops they would one day make drinks with.“We learned to appreciate even more the people who work in the fields,and the effort it takes to grow crops”he says.The team now grows more than 300 species of fruits,herbs and vegetables that account fo
106、r 20%of the bars ingredients.Trinh,who now spends half of his time on the farm,aims to increase that figure to 40%.Meanwhile,back where it all started in Tokigawa,Kayama has a problem.This land is important to him.His family has farmed there for two centuries,first silk and rice,then dairy cows,and
107、now cocktail ingredients,but he worries about the future.His two sons want to follow in his footsteps,but only to an extent.“They want to be bartenders,but dont like farming,”he says,then sighs:“I raised them in Tokyo.”ABOVE:JEAN TRINH AT HIS FARM IN FILANDIA,COLOMBIALEFT:PERRINE ET ETIENNE SCHALLER
108、 AMONG THEIR POIREMELO FRUIT AT AGRUMES SCHALLER BACHS015-016 farm to Bar DIGBE2023.indd 16015-016 farm to Bar DIGBE2023.indd 1628/09/2023 15:5828/09/2023 15:58SINGAPORE17 OCTOBER 2023019 50BB Cover 50BB DIGBE2023.indd 19019 50BB Cover 50BB DIGBE2023.indd 1928/09/2023 16:3428/09/2023 16:3420 Drinks
109、International Global Bar Edition THE WORLDS 50 BEST BARS 2023The Worlds 50 Best Bars is an annual list and awards event that recognises and celebrates the best of the global bar industry.Now in its 15th year,the list provides an international ranking,voted for by 680 drinks experts from across the g
110、lobe with a gender balance.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 and now Singapore in 2023.The Worlds 50 Best Bars awards is the
111、drinks industrys 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 ACADEMY The academy comprises renowned bartenders,consultants,dr
112、inks writers and 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 now 28 academy chairs representing 28 geographic regions across the globe.Due to limited travel opportunities in some areas of the
113、 world during part of the voting period,the voting guidelines and voting requirements have been re-evaluated to reflect this.The list is based on members of The Worlds 50 Best Bars academys bar experiences across a voting period between October 2021 and June 2023.In 2023,there was no requirement for
114、 the academy to cast international votes,although if members were fortunate enough to travel internationally,they were encouraged to allow these experiences to inform their voting choices.THE MAIN RULES OF VOTING ARE:Voting is strictly confidential Panellists vote for seven bars,in order of preferen
115、ce Voters must have visited the bars they nominate within the voting window Voters are not permitted to vote for bars they own or have a financial 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
116、 vote for a temporary bar,pop-up,or guest shift,or for a bar based on an experience that does not take place at the bar itself Voters are required to remain anonymous and voting is confidential,secure and independently adjudicated by Deloitte.How it worksThe methodology behind The Worlds 50 Best Bar
117、s020-021 How we did it 50BB DIGBE2023.indd 20020-021 How we did it 50BB DIGBE2023.indd 2028/09/2023 16:2428/09/2023 16:24drinksint Drinks International Global Bar Edition 2023 21 020-021 How we did it 50BB DIGBE2023.indd 21020-021 How we did it 50BB DIGBE2023.indd 2128/09/2023 16:2428/09/2023 16:242
118、2 Drinks International Global Bar Edition THE WORLDS 50 BEST BARS 202301SIPSTHE WORLDS BEST BAR 2023,SPONSORED BY PERRIERTHE BEST BAR IN EUROPE 2023,SPONSORED BY PERRIERBARCELONASIPS.BARCELONAWhen two of the industrys most creative minds come together,expect the spectacular.Thats exactly what happen
119、ed when Simone Caporale and Marc Alvarez created Sips in 2021 barely two years later and its named The Worlds Best Bar.Sips pastel pink and green decor makes this an approachable early evening venue that easily transitions with the fading light into a dark and sultry hideaway,though this is every bi
120、t the modern bar concept,with an island bar the stage to showcase pioneering techniques behind many of the wonderous creations.Here is a bar that knows the drinks must be serious but the way in which they are delivered doesnt have to be at all.Primordial a blend of 12-year-old Scotch,ruby port and p
121、era nashi is served to visitors in a metal cast of two hands,rather than a glass,while the Daiquiri Heliodora arrives via a hand-turned machine which delivers grapefruit shaved ice before an oversized pipette drops sherry into a glass of rum and lime.And the surprises dont end there at Sips there is
122、 now a bar-within-a-bar that offers a tasting menu-likeexperience:its called Esencia.02DOUBLECHICKEN PLEASETHE BEST BAR IN NORTH AMERICA 2023,SPONSORED BY TIA MARIANEW YORK CITYDOUBLECHICKENPLEASE.COMAfter winning the crown as No.1 in North Americas 50 Best Bars list,Double Chicken Please is New Yor
123、k Citys prize hen.The titular double alludes to co-founders GN Chan and Faye Chen as well as the bars duality of concepts.The front room is casual,an upscale tribute to the soda shops once ubiquitous in DCPs Lower East Side.A handsome,brass tap system dispenses Asian-inflected cocktails like the pop
124、ular#3(apple brandy,cranberry,spiced pear,ginger ale).The back room,dubbed the Coop,offers a refined lounge accented by banquettes,downlighting and wood furnishing.A second menu offers liquid takes on culinary classics like Red Eye Gravy(Irish whiskey,coffee butter,corn,walnut,wild mushroom,microwav
125、ed coppa).Rounding out the experience,chef Mark Chou offers some unique Chicken Sandwiches,such as a mochi donut dressed with pickled pineapple,cilantro and strawberry.022-023 NO.1-5 50BB DIGBE2023.indd 22022-023 NO.1-5 50BB DIGBE2023.indd 2228/09/2023 16:2228/09/2023 16:22drinksint Drinks Internati
126、onal Global Bar Edition 2023 23 03HANDSHAKE SPEAKEASYBARCELONAPARADISO.CATParadiso has one of the most novel entrances out there,accessed as it is through a pastrami shop fridge though youll have no trouble finding it.This Barcelona bar voted No.1 in the list of The Worlds 50 Best Bars 2022 has queu
127、es down the street.Thats because Paradiso is not just a cocktail bar,its an experience and its currency is wonder.From the aforementioned entrance to the beautifully sculpted Dali-esque curved wooden bar to the bustling atmosphere and the otherworldly drinks its such a spectacle owners Giacomo Giann
128、otti and Margarita Sader could probably charge for tickets.When the annual Paradiso menu drops,its from the top board.The most recent splash comes from the Evolution of Humankind,which takes its inspiration from key discoveries and innovations in history.On Fire,a sharing milk punch cocktail with bo
129、urbon,oloroso sherry,tahini,sweet potato and smoked milk,is a highlight.Served in a clear,round dish,with garnishes created in the Paradiso lab to represent humankinds ancestors sitting around a fire,the cocktail uses a laser to create a flame which smokes the Jerez wine.The next menu will explore t
130、he worlds mysteries in liquid form.LONDONTHE-CONNAUGHT.CO.UKIf the quintessential hotel bar experience is about fine drinking and elegant hospitality,Connaught Bar is the exemplar.Here,surrounded by the gleaming David Collins-designed cubist dcor everything is meticulously thought through,from the w
131、elcome to the goodbye and everything in between.The smoothness of the operation is driven by the ever-impressive trio of leaders:Agostino Perrone,Maura Milia and Giorgio Bargiani.Nothing is left to chance:eight hours of preparations goes into every service.Top of the bill is the Dry Martini,which se
132、es the bars own stirred down in a bespoke mixing glass,and made to measure with a choice of homemade bitters designed by Perrone himself.But if youre after something more modernist,the latest cocktail menu,Synergia,is inspired by the dynamics of human encounters,with Icebreaker(rum,pisco,sherry,pean
133、ut butter,fermented banana,verjus and bitters)a standout among a list of distinguished drinks.And one more thing:do visit the bars Masterpieces section it lists the most popular cocktails over 15 years of the best hotel bar in London and each and every one is a banger.MEXICO CITYHANDSHAKE.BARTrue to
134、 name,Handshake Speakeasys confidential location is difficult to find,but those who discover the Mexico City lounge are rewarded with a stellar cocktail experience.Hidden in the hip Colonia Juarez neighbourhood,Handshake is a black varnish,marble and brass shrine to the cocktail.While the mid-centur
135、y interior celebrates the Golden Age,the menu looks to the future.Bar director Eric van Beek delights in employing molecular mixology to create a liquid dialectic.Van Beeks synthesis is a drink list that appears classic to the eye,but reveals unexpected,layered flavours to the palate.The Matcha Yuzu
136、 resembles a highball,but delivers a perfect balance of whiskey,matcha,yuzu,vanilla and whey upon sipping.The past is additionally represented in a voluminous selection of rare and aged spirits.04 PARADISO05 CONNAUGHT BAR022-023 NO.1-5 50BB DIGBE2023.indd 23022-023 NO.1-5 50BB DIGBE2023.indd 2328/09
137、/2023 16:2228/09/2023 16:2224 Drinks International Global Bar Edition THE WORLDS 50 BEST BARS 2023LONDONTAYER-ELEMENTARY.COMThe creation of bartending supergroup Monica Berg and Alex Kratena,Tayr+Elementary is more than a bar to bartenders it represents a philosophy of bartending.From the ingredient
138、s-led seasonal cocktails to the modernist,sustainably-minded techniques that underpin them and the bespoke bar stations from which theyre served,this Old Street bar is progressive in everything it does.The first space youll step into is Elementary,the industrially styled street-side space,with a lon
139、g communal table on to which comes own-label wine,beer and fast-filled glasses of twisted seasonal classics.Things change with the harvest winds,but one stalwart is the bars One Sip Martini its the classic,miniaturised.At Tayr,through the partition,there is a more test-kitchen sort of vibe,with less
140、er-known ingredients explored by lab-grade equipment to deliver new horizons in flavour.PARISLRDPARIS.COMOne of the handful of venues to notch up 10 appearances in The Worlds 50 Best Bars,Little Red Door doesnt just keep its standards unimpeachably high,it reinvents itself as a matter of routine.The
141、se days this cosmopolitan nightspot,entered through a red door in the Paris district of Marais,is now a leading voice in sustainable bar practices.Its farm-to-glass model reveals how urban bars can bring producers and cocktail-makers closer together.Little Red Doors pivot came,as it did for many,dur
142、ing the pandemic,with its first-of-a-kind menu Grounded,quickly followed by Flourish,and now 2023s Evergreen.The latest list further sharpens the focus,featuring beautiful photography of the producers that make the ingredients which headline the cocktails.Clearly named concoctions such as Melon,Appl
143、e,Holy Basil and Olive leave no doubt where the credit lies,even if these cocktails are created with modernist techniques.MEXICO CITYLIMANTOUR.TVLicorera Limantour changed the face of the Mexico City bar scene when it opened in 2011;you could make the argument that it kicked the whole thing off.Sinc
144、e 2014,this legendary Roma Norte establishment,led by Benjamin Padrn and Jos Luis Leon,has been a true stalwart of the 50 Best list and a pioneer of guest shift knowledge-sharing culture worldwide.For this venue,its longevity isnt an indication that its standing still.The split-level bar buzzes with
145、 energy and guests spill out on to the street every night of the week.Behind the bar,the drinks offering continues to innovate while keeping room for now-iconic serves such as the Fluffy Paloma and Margarita Al Pastor.The bars latest menu,Ida y Vuelta,draws on native Oaxacan ingredients with the mez
146、cal milk punch Rosita de Cacao a favourite with regulars.Twelve years on,the party is still in full swing and Limantour shows no sign of slowing down.06 LITTLE RED DOOR07 LICORERA LIMANTOUR08 TAYR+ELEMENTARY024-025 NO.6-11 50BB DIGBE2023.indd 24024-025 NO.6-11 50BB DIGBE2023.indd 2428/09/2023 16:212
147、8/09/2023 16:21drinksint Drinks International Global Bar Edition 2023 25 OSLOHIMKOK.NOHimkok translates to homecooked and that says a lot about what happens here.Everything that can be made at Ek Poturs Oslo bar pretty much is developed on-site.In fact,the first thing you notice when you enter the m
148、ain bar is the distillery which pumps gin,aquavit and vodka into taps that form the centrepiece of the back bar.Bar manager Maro Dzuruss cocktail list is a showpiece for Norwegian culture and its flavours,with Himkok working seasonally with local producers.Expect to see aquavit maturing in barrels a
149、t the bar,house-frozen ice and bank on tasting cocktails with local ingredients such as sea buckthorn and cloudberries.Though,of all the wondrous mixes,perhaps the Himkok classic Birch is the must-try its the bars Dry Martini twist,with house-made Old Tom gin,sweetened with meadowsweet and birch sap
150、.But Himkok is not just a smart speakeasy-esque bar with stills there is so much more.Out the back is more casual space that focuses on local ciders and beers and upstairs a third bar which serves classic cocktails on draft.Oh,and theres a barbershop too.BUENOS AIRES3MONOS.COM.ARNamed for the popula
151、r Japanese proverb primates who represent the three co-owners,plenty of monkey business goes down at Buenos Aires neighbourhood bar Tres Monos.Neon pink lights,graffiti tags and a cheeky middle finger illuminating the low-lit back bar set the tone at the Palermo Soho-based watering hole.If you bag o
152、ne of the 10 barside stools,its a chance to fool around with the charismatic trio of Sebastin Atienza,Charly Aguinsky and Gustavo Vocke.Regulars are hooked by bargain-priced easy drinkers and delicious signature cocktails,while the team also apes around with classics to create tongue-in-cheek revers
153、ions think bourbon-based Dolce&Banana with dulce de leche,or Misti Collins made with the Monos own-label sake and gin.While the vibe is low-fi fun and accompanied by a banging 90s soundtrack,these three wise monkeys and managers Sofia Miro and Lucila Calichio are also committed to social projects,so
154、urcing ingredients directly from small regional producers and running bartending workshops in Barrio Mugica,a former shantytown;two graduates now work at the bar.New for 2023 is El Garage,a next-door add-on that catches the overflow but still adheres to the see no evil,hear no evil,speak no evil pro
155、verb.11 TRES MONOSMICHTERS ART OF HOSPITALITY10 HIMKOKNIKKA HIGHEST CLIMBER09 ALQUMICOTHE BEST BAR IN SOUTH AMERICA 2023,SPONSORED BY SCRAPPYS BITTERSCARTAGENAALQUIMICO.COMFrom furious fiestas danced out to a reggaeton soundtrack to the feelgood farm-to-bar concept as well as a highly progressive co
156、cktail list that showcases Colombias biodiversity,Alqumico shows its multiple personalities across three usually packed floors of a renovated colonial mansion in Cartagena de Indias.After French-Vietnamese owner Jean Trinh fell in love with Colombia,he wanted to give something back to the country he
157、 now calls home and he made more than good with Alqumico.While each of the bars three floors expresses its own identity through drinks and dishes(strictly vegetarian),Alqumico is also Trinhs Antioquia farm,which provides the Cartagena team with many Colombian ingredients,such as pine extract or the
158、citrus cordial that goes into the Gimlet.The Races(Roots)menu on the first floor,for example,takes inspiration from every region in Colombia,while the terraces#FromTheFarmToTheBar cocktail pays tribute to the experiences the team lived through together on the hacienda during the pandemic.Just some o
159、f the many reasons Alqumico was named The Best Bar in South America for the past three years.024-025 NO.6-11 50BB DIGBE2023.indd 25024-025 NO.6-11 50BB DIGBE2023.indd 2528/09/2023 16:2128/09/2023 16:2126 Drinks International Global Bar Edition THE WORLDS 50 BEST BARS 2023SINGAPORE JIGGERANDPONY.COMO
160、ne of the OGs of the effervescent Singapore cocktail scene,Jigger&Pony is now into its 11th year but shows no signs of slowing down.Owners Guoyi Gan and Indra Kantonos aim was to bring back the classic cocktail as reflected in the name of the venue,but they have also brought their concept of convivi
161、al hospitality to the forefront.They continuously seek to improve and progress;from how they hire and train staff,to their PONY bottled cocktail collection,even to how they present their drinks to guests in the form of a magazine.The latest menuzine,Identity,comes as a list where traditional drinks
162、are recreated with irreverence and flair.Their move to the Amara hotel in 2018 allowed them to create this living room of the city,where their guests can come in for a drink,relax and feel completely at home.And their constant flow of satisfied guests who go to enjoy the warm yet professional servic
163、e,the classic drinks with a twist,and excellent snacks,seem to agree.ATHENSLINEATHENS.GRSlightly out of Athens city centre,but well worth the journey,is Line,a former art gallery now bar,which is home to some of the most thought-provoking drinks-making around.If sister bar The Clumsies(a regular in
164、The Worlds 50 Best Bars)was the manifestation of Vasilis Kyritsis and Nikos Bakouliss mindset in their 20s,Line(also co-founded with Dimitris Dafopoulos)has a more grown-up feel,the double-height ceilinged,airy venue providing a seriously sophisticated backdrop to thoughtful eating and drinking.Ever
165、ything is made from scratch here,from the house-made beer,fruit wines and cocktails,to cheeses and breads,which are produced from by-products of their ferments.This joined-up thinking sees the likes of fig wine form the basis of the Pisco Sour,while pomegranate wine goes into the house-made vermouth
166、,which then finds its way into the Negroni.Its all so clever yet,in these relaxed surroundings,it all feels rather effortless too.BANGKOKFOURSEASONS.COMLocated in the latest Four Seasons Hotel on the Chao Praya river,this stunning venue combines the glamour of Buenos Aires with the vibrancy of Bangk
167、ok.Every detail has been carefully considered,from the striking back bar to the gorgeous green velvet banquettes,from the tropical foliage to the low lighting,one feels almost as if on a movie set.And thats before we even get to the cocktail menu masterfully curated by veteran Philip Bischoff and hi
168、s talented team.Reflecting its South American decor,the drinks use ingredients such as yerba mate,apple guava(try the Jardin)and are inspired by personalities such as Maradona of footballs Hand of God fame or,of course,the first lady of Argentina herself,Evita.The bars emphasis on conviviality is cl
169、ear from the moment you walk in the door and the hospitality is en pointe.There is a cigar lounge for enthusiasts,quite a collection of grower champagnes for fans of bubbles and if you want to take a bit of BKK Social Club with you,check out its fab playlist on Spotify.12 LINELONDON ESSENCE BEST NEW
170、 OPENING13 BKK SOCIAL CLUBTHE BEST BAR IN ASIA 2023,SPONSORED BY TORRES BRANDY14 JIGGER&PONY026-027 NO.12-17 50BB DIGBE2023.indd 26026-027 NO.12-17 50BB DIGBE2023.indd 2628/09/2023 16:1728/09/2023 16:17drinksint Drinks International Global Bar Edition 2023 27 MADRIDSALMONGURU.ES“Salmon goes against
171、the stream,”owner Diego Cabrera likes to say.And Salmon Guru certainly did this year.With the feeling the team had pushed the previous concept(loud drinks,crazy garnishes,dragon-shaped vessels)as far as it could,Cabrera decided to temporarily close down his successful bar and reinvent it.After a two
172、 month-long refurbishment,the new Salmon Guru was unveiled.Everything still feels like the old bar,but more focused.The refreshed Salmon,with its eye-catching aquarium-like bar room,offers cocktails inspired by the trips the staff went on while the bar was closed;their presentations are more discree
173、t than they used to be,but the flavours are characteristically big.And one thing that hasnt changed is the service:a past winner of the Michters Art of Hospitality Award,Salmon Guru will still make youll feel like a fish in(heavily flavoured)water.NEW YORKOVERSTORY-NYC.COMOverstory literally towers
174、above New York.Situated 64 stories above Wall Street,the swank,Deco lounge and wraparound terrace offer an unparalleled view of the Gotham skyline.The cocktails are fittingly top tier.Bar director Harrison Ginsberg pays homage to the city via meticulously sourced local ingredients with an emphasis o
175、n earthy and umami flavours.The list features(literally)elevated riffs on classics like the Manhattan Deluxe(whiskey,amaro,raspberry,olive oil,cacao,salt)as well as originals such as the The Last Frontier (gin,sherry,mandarin,beeswax,yellow liqueur).The culinary offerings maintain the lofty standard
176、s thanks to James Kent and Jeff Katz,the celebrated team behind sister restaurants Crown Shy and Saga.An added flourish is provided by two carefully curated lists,an elite selection of bubbles alongside a rare spirits collection focused on whiskies and agave distillates.At Overstory,both the view an
177、d the experience are sky-high.17 OVERSTORY16 SALMON GURU15 MAYBE SAMMYTHE BEST BAR IN AUSTRALASIA 2023,SPONSORED BY NAKED MALTSYDNEYMAYBESAMMY.COMMaybe Sammy is the Sydney cocktail bar where great stories begin.Thats thanks to the emphasis on guest experience;whether Tuesday at 6pm or on a pumping S
178、aturday night.Since 2019,the bar team here have been making memorable evenings for locals as much as the international crowd who make the pilgrimage to Oceanias best bar.In 2023 theyve ratcheted things up another notch,courtesy of their latest Mirage menu high-class AI-generated art on each page,mon
179、ths in development,and a full team effort has resulted in their best selection of drinks yet,where the non-alc selection shares equal billing with its fortified friends.Theres a new food menu from a highly regarded chef,so that the bar food matches the quality of the cocktails.When paired with the e
180、xperience on offer bubble guns,elaborate and experiential serves,full-team dance routines Maybe Sammy makes a night to remember.026-027 NO.12-17 50BB DIGBE2023.indd 27026-027 NO.12-17 50BB DIGBE2023.indd 2728/09/2023 16:1728/09/2023 16:1728 Drinks International Global Bar Edition THE WORLDS 50 BEST
181、BARS 2023HONG KONGCOA.COM.HKNamed after the tool used to harvest agave,Coa is a temple to all things delicious coming from the aforementioned spiky plant.Think raicilla,sotol,bacanora as well as their more well-known cousins,tequila and mezcal.Owner and local bar industry veteran Jay Khans passion f
182、or this category is evident in the 41+page menu of spirits that he personally selected(including an impressive selection of small-producer options).Of course,the knowledgeable staff are happy to make suggestions if you need help navigating through it.Or try one of their popular cocktails such as the
183、 Bloody Beef Maria or the Paloma de Oaxaca in the minimalist-yet-rustic interior that was inspired by Khans fondness for the drinking culture of Mexico.Coa also launched Mezcal Mission,a community scheme that raises money through tequila tastings.Great bartenders as well as humanitarians,no wonder i
184、t is the No.1 venue in Asias 50 Best Bars a record three years in a row.SEOUL Naming your bar Zest,a portmanteau of zero and waste,is quite a mission statement,but co-founders Demie Kim,Noah Kwon,Jisu Park and Sean Woo are inching ever closer to realising it.To avoid wasted plastics and cans they ma
185、ke all their mixers from scratch.They also take their honey from urban beekeepers in the South Korean capital,harvest herbs and edible flowers by hand,and put most of their would-be waste to re-use as garnishes,ferments or cordials.As you sip your way through their mindfully innovative menu you coul
186、d be tasting multiple parts of one item,from peel to seeds.Sustainability means buying local,too,with herbs and edible flowers from a local farm and an inspired selection of Korean brews and spirits,including whole wheat soju and overproof makgeolli.The golden glow of the back bar is all the more st
187、riking because theres almost nothing on it save for bottles of seasonal house-made gins,flavoured with discarded peels,of course.With a share of the profits funnelled into local ecological projects,Zest is at the very forefront of the modern sustainable bar movement.BANGKOKThe latest venture of mult
188、i-award-winning bartender Ronnaporn Neung Kanivichaporn and co-founder Chennarong Jan Bhumichitr,Mahaniyom focuses on resourceful cocktails.The team choose an ingredient and then proceed to extract as much flavour and use as much of the chosen item as possible for the drinks.For Pomelo,the juice,fru
189、it,skin,even pith of the citrus make their way into the finished beverage.Sitting above the hip nose-to-tail eatery 100 Mahaseth has its advantages:the restaurant not only provides steady footfall but also some interesting ingredients such as beef tallow for its upstairs neighbours cocktails(the Cow
190、 if you appreciate a savoury beverage).What does the name mean?Very popular is the answer.And with its clever and delicious cocktail menu,fun and colourful decor(dont miss a selfie with the neon two-headed tiger)as well as the warmest hospitality,Mahaniyom should be at the top of your list when visi
191、ting Bangkok.18 ZESTDISARONNO HIGHEST NEW ENTRY19 MAHANIYOM 20 COA028-029 NO.18-23 50BB DIGBE2023.indd 28028-029 NO.18-23 50BB DIGBE2023.indd 2828/09/2023 16:1428/09/2023 16:14drinksint Drinks International Global Bar Edition 2023 29 MEXICO CITYHANKYPANKY.MXAt first Hanky Panky was a true speakeasy,
192、a place for its founder,Walter Meyenberg,to hang out with his friends.But a great secret is difficult to keep,and eventually the nightly queue around the block was a sign that the bar needed to open to the public.The entrance remains hidden today behind a fully operational(and very good)taco vender.
193、Inside the dimly lit space with its red leather seating and marble bar top,the team,led by Ismael Martinez and Gina Barbachano,skilfully throw drinks that feel classic and transportive.But Hanky isnt stuck in the past.The bar opened its doors to the global cocktail industry during the lockdown closu
194、res(Mexicos restrictions were not so tight as some other countries),creating an international bartending family.Its current menu,Passport,is a love letter to that,a logbook of experiences,flavours and human connections.Take Latino Americano,a pineapple and coffee-infused twist on an Americano,inspir
195、ed by Cartagena in Colombia.Hanky Panky may have started out with its doors shut but it has become the open-armed centre of a global bartending culture.MELBOURNECARETAKERSCOTTAGE.BARCaretakers Cottage is a subtle temple to great drinks:the lighting,the sound,the natural timber adorning much of the r
196、oom everything conveys warmth and understated elegance.And thats how the hospitality feels,too.They dont shout their pedigree to the world,though each of the bartender-owners(Rob Libecans,Ryan Nordics,Matt Stirling)have worked at the worlds best bars.The clue to the name is in the spaces history:an
197、old,small cottage where the Wesley Place churchs caretaker resided.Inside,youre up close and personal with the bartenders making your drinks behind the bar,which also functions as a DJ booth:a high-grade record player set-up is embedded along one side of the bar,with stacks of vinyl set on the back
198、bar beneath two large,warm-sounding golden speakers.From that bar come drinks made with precision,whether that is Melbournes best Guinness or what is probably Australias coldest Martini.23 CARETAKERS COTTAGE22 HANKY PANKY21 DRINK KONGROMEDRINKKONG.COMUnique is an overused description,but not in the
199、case of Drink Kong.This bar on a leafy square a short ride from Romes city centre combines 1970s futurism,King Kong and Japanese inspirations in a jet-black,neon-lit nightclub-like space that combines multiple rooms and ambiences.Throughout,this is the place to be seen,with gram-friendly spots drawi
200、ng in snap-happy punters as much as cocktail enthusiasts who come for some of the most innovative cocktails in the city.The latest menu uses graphical shapes to communicate flavour,along with three flavour descriptions and only the spirit or liqueur listed as ingredients.While it feels a little like
201、 youre ordering blind,Drink Kong has earned the trust of its customers.Its cocktails always deliver and thats regardless of how busy the bar is or what time of night you wander in.028-029 NO.18-23 50BB DIGBE2023.indd 29028-029 NO.18-23 50BB DIGBE2023.indd 2928/09/2023 16:1428/09/2023 16:1430 Drinks
202、International Global Bar Edition THE WORLDS 50 BEST BARS 2023BUENOS AIRESBartender-owner Ins de los Santos indelible fingerprint is fusing complexity with simplicity and visible in every signature cocktail at CoChinChina,a staple for lovers of good taste since its 2021 opening.Located in trendy Pale
203、rmo Soho,the bar and restaurant steers you to Southeast Asia,beverages served at the horseshoe-shaped bar under eye-catching street food signage.The vibe is upbeat,DJs playing live every night of the week,and if you cant bag a bar stool to catch De los Santos behind the stick,sink into a comfy booth
204、 or grab a table and deckchairs streetside.Order the emblematic Es Mui Japo,made with sake,gin and mirin cordial tea,or Alfonsina,a tequila,chocolate and cold-brew concoction inspired by De los Santos visits to Oaxaca;rather than being a seasonal drinks list,it changes up depending on ingredient ava
205、ilability.For a unique cocktails-only paired tasting menu,book a table arriba(upstairs).You can also continue the CoChinChina experience out of hours by picking up ready-to-drink classics from the theatrical ticket window drinks store.MIAMICAFELATROVA.COMCafe La Trova is a legend in both the Cuban e
206、xpat and craft cocktail communities.Conceived by Julio Cabrera,La Trova is an ode to the rich culture of his native island.Within the bright room in Miamis Little Havana,a rumba band plays while Cuban families revel alongside swank visitors.The headlining act can be found behind the bar.Donning smar
207、t dinner jackets,cantineros the famed Cuban school of bartending flamboyantly shake,stir and salsa through an impressive repertoire of drinks.The emphasis is on Cuban standards such as the Hotel Nacional(pineapple rum,apricot liqueur,pineapple juice,lime juice).The cantineros skill is apparent in th
208、eir additional mastery of Stateside staples such as the Vieux Carr(VS cognac,rye whiskey,sweet vermouth,bitters).In the kitchen,James Beard Award winner Michelle Bernstein conjures delicate takes on classics including Miamis best empanadas.From music to mouths,La Trova offers Cubas best in exile.ATH
209、ENSBABAAURUM.COMCelebrating 15 years since opening its doors in central Athens,Baba au Rum is rightly considered the godfather of this ever-maturing bar scene.Legendary status is one thing,but its enduring appeal is down to its owner,Thanos Prunarus,a true master of hospitality and student of art an
210、d design.The warm,welcoming atmosphere and effortlessly chic surroundings of Baba au Rum are an extension of the man.Baba wears its influences proudly,with aesthetic nods to Modernist art movements that spill over from the dcor on to the drinks list The Glass Tears,inspired by Dadaist photographer M
211、an Ray,is a beautiful,vetiver root-twisted take on a Gimlet.But if rum is your thing,the bar stocks 400 labels and its Rum Society list is where youll find Modernist takes on tropical classics.A trip to Athens is never complete without a trip to Baba au Rum.24 CAFE LA TROVA25 BABA AU RUM26 COCHINCHI
212、NA030-031 NO.24-29 50BB DIGBE2023.indd 30030-031 NO.24-29 50BB DIGBE2023.indd 3028/09/2023 16:1628/09/2023 16:16drinksint Drinks International Global Bar Edition 2023 31 LONDONSATANSWHISKERS.COMSatans Whiskers is that rare thing in the modern bar world:a cocktail bar without a theme.No far-fetched m
213、enu concepts,no crack PR machine,just a dedication to the basics delicious and dependable drinks,warm service and a great atmosphere and a clientele that loves the bar for it.Between owner Kevin Armstrong,long-time bartender Daniel Waddy and bar manager Emilio de Salvo,nothings left to chance,but if
214、 you needed any more reassurance,just ask Londons off-shift bartenders,wholl quite often line the bar.As you might expect for a thematically-light bar,the dcor is unassuming exposed bricks and vintage booze posters in the warm glow of gentle lighting.Theres a hum of chatter,set to the backdrop of th
215、e bars now-famous hip-hop playlist.The drinks are made la minute by some of the best-trained bartenders in London and,while this is a classical bar,the cocktails are anything but dusty.With daily spins on favourite recipes using fresh ingredients,every visit is dependably Satans,but always that litt
216、le bit different.BERLINEven in the trendy Berlin bar district of Weserstrasse,Wax On shines brightly.Owner Sam Orrock and creative director Damien Guichard,from the UK and France respectively,have created a bar which has quickly become considered one of the best in Germany.The space as you might exp
217、ect in Berlin sees a dark interior with handmade wooden furnishings and the approach here is pared-back,with the menu a single side of paper with eight spins on classics,pilsner on tap and a few natural wines.The offering is accessible,but by no means basic the bar houses its laboratory in the basem
218、ent and this is where the magic happens,with cocktails assembled and garnished at the bar.Of the signatures,ask for the Go Apes,even if youre not bananas about bananas.With rum,clarified banana juice,a coffee distillate and soda,its served crystal clear,a even in the black of a Berlin night,it will
219、transport you straight to the sunny Caribbean.29 WAX ON28 SATANS WHISKERS27 KATANA KITTENNEW YORKKATANAKITTEN.COMKatana Kitten,bartender Masahiro Urushidos temple of hospitality,is a destination for cocktail aficionados and industry insiders alike.Descending an innocuous set of stairs,one is transpo
220、rted from the streets of New York into an izakaya melding Japanese pop and punk.Urushidos drinks list offers standards from his native Japan,like a Highball(Japanese whisky,lemon oil,koume)alongside modern creations such as the Panda Fizz(vodka,pear brandy,calpico,lemon,pandan,lava salt).The light f
221、ood menu also finds inspiration in Asia with dishes such as cori fries and cucumber salad(Japanese cucumbers,carrot,purple daikon,wakame,miso lime vin,lotus chips).However,the greatest manifestation of Katanas Japanese roots is the immaculate hospitality.A vigilant staff focuses on guest satisfactio
222、n and each drink is uncompromisingly mixed to perfection.In Urushidos role as director of deliciousness,he keeps Katana Kitten focused on serving tasty Japanese riffs on classics,but hospitality is paramount.030-031 NO.24-29 50BB DIGBE2023.indd 31030-031 NO.24-29 50BB DIGBE2023.indd 3128/09/2023 16:
223、1728/09/2023 16:1732 Drinks International Global Bar Edition THE WORLDS 50 BEST BARS 2023SINGAPORESAGOHOUSE.SGSago House partners Desiree da Silva,Jay Gray and George Abishek really wanted to create a business their way,without the pressure of investors.That meant low budget,high effort,but what a r
224、esult it has been.Truly a labour of love,this almost entirely hand-built cocktail bar is unique in a variety of ways;the vibrant“hello”shouted out by all to welcome every guest,the personalised tables with guest names written on them.And Sago amazingly offers a menu that changes weekly depending on
225、the availability of local ingredients.There are six core styles(Old Fashioneds,Highballs,Sours,Tropicals,Daisies,Martinis/Manhattans)and all are fresh,balanced and highly smashable.Some other unique activities include the launch of non-fungible tokens(NFTs)in the form of cocktails that let guests ow
226、n a piece of history and help fund the planned cocktail book.But most importantly,the approach to hiring staff(the key criteria is personality,not skill or experience)has led to having some of the best in the business and its recent Michters Art of Hospitality Award in Asias 50 Best Bars 2023 is pro
227、of.BUENOS AIRESFLORERIAATLANTICO.COM.ARPretty posies and a well-stocked natural wine store form an enticing storefront,but step through the wrought-iron doorway,pull down on the antique door handle and descend into one of Argentinas legendary bars.Florera Atlntico is bartender Renato Tato Giovannoni
228、s mythical world,where hand-painted sea creatures decorate the walls and an elegant crew keep glasses full and the basement bar ship-shape.When Florera Atlntico opened a decade ago,it recounted the tales of European migrants who came to try their luck in the New World.Today,the Buenos Aires-based ba
229、r has reached double figures and its latest drinks list many using the bartenders own-brand vermouths and gin pays tribute to Argentinas indigenous and rural communities,an encyclopaedic work undertaken by Giovannoni and historian Felipe Pigna.Giovannoni has long taken a sustainable approach,his tea
230、m working closely with farmers to cultivate autochthonous ingredients and he rolls out the philosophy on a greater scale:in 2022,he hosted the third edition of Festival Atlntico,which brought together 150 bartenders to share their sustainability know-how.STOCKHOLMRODAHUSET.NUA pure celebration of Sc
231、andinavia and its high-grade native ingredients is Rda Huset,or Red House.Its indeed set in a crimson-hued building,layered over three floors with the top-floor bar showcasing ground-to-ceiling glass which expands on stellar views of the city.Co-owner and head bartender Hampus Thunholm previously be
232、verage director at the now-shuttered legendary remote Swedish restaurant Fviken is in charge of the drink design,where each season 17 idiosyncratic cocktails focus on bringing the best out of pristine produce from around the country.A mainstay is Thunholms lip-smacking Good Crme,which takes the milk
233、 of cows who graze the lush pastures of the island of Gotland and clarifies it with vodka,green apples and vernal grass.Food is taken as seriously as drink,with a simple list of sharing plates backed up by some of Stockholms finest pizzas.A new bar with a clear identity,Rda Huset is set to be a key
234、player in the Nordic bar scene and beyond.30 FLORERA ATLNTICO31 RDA HUSETKETEL ONE SUSTAINABLE BAR AWARD32 SAGO HOUSE032-033 NO.30-35 50BB DIGBE2023.indd 32032-033 NO.30-35 50BB DIGBE2023.indd 3228/09/2023 16:1328/09/2023 16:13drinksint Drinks International Global Bar Edition 2023 33 HONG KONGFOURSE
235、ASONS.COMNestled in the Four Seasons Hong Kong,Argo is named after the fabled ship from Jason and the Argonauts of Greek mythology.But instead of searching for the Golden Fleece,this Argo is seeking cocktail greatness and by all counts it has succeeded.First of all the stunning decor,with floor-to-c
236、eiling windows and views of Victoria Harbour,is something to behold the overall effect is that of a futuristic conservatory.On the drinks side,Federico Balzarini(beverage manager)with cohorts Summer Lo(assistant director F&B)and Yvonne Chan(head bartender)created Cook Book,a menu inspired by Hong Ko
237、ngs vibrant food culture and offering 12 tantalising cocktails.With ingredients ranging from XO sauce to vegan char siu,black vinegar to aged tea,each sip celebrates innovation,deliciously.Guests can also enjoy unique liquors with the help of the Field Guide to the Worlds Innovative Spirits,which hi
238、ghlights each bottles unique story and origin.But its not all seriousness,the ambiance and hospitality is friendly(almost cheeky ask them about gummy bears!),and importantly(perhaps dangerously),the venue is open all day.LONDONRemy Savage and Paul Lougrats east London bars name is communicated not b
239、y words but by shapes so just look out for the yellow triangle,red square and blue circle on Londons Kingsland Road to visit what has colloquially become known as Shapes.This homage to Bauhaus sees everything from dcor to drinks to staff uniforms designed through the lens of functionalism and minima
240、lism.Even the back bar is intentionally restricted,with cocktails made from only 20 bottles of(blind-tasted)spirits.In the right hands such limitations are creative catalysts.The favourite remains Pastel(a long drink of effervescent raspberry,rhubarb,lime and vodka),which,like most drinks here,is ma
241、de with lab tech precision,pre-batched and poured into elegant glassware with house-made ice in seconds.Fancy a classic?Just ask:Shapes now does house Dry Martini,sous vide and embellished with dill,or the Old Fashioned with a trio of aged spirits.This place is so popular there are often late-night
242、queues thanks to the 4am closing at weekends,but dont worry.Shapes undertook a benevolent invasion of the site downstairs recently,doubling its capacity.35 A BAR WITH SHAPES FOR A NAME34 ARGO33 FRENI E FRIZIONIROME FRENIEFRIZONI.COMIn this most ancient,classical of cities,Freni e Frizioni is somethi
243、ng different.A city centre bar set in a former mechanics workshop(the name translates to Brakes&Clutches),whose contents frequently leak out on to the courtyard that surrounds it.With crowd-pleasing as much as connoisseur-pleasing cocktails served from dusk to perilously near dawn,theres no more pop
244、ular place in town.The vibe here is punk,with young and hip grungy types filling the high-ceilinged workshop and tables outside,but theres a nod to tradition,with aperitivo and classic cocktails the most popular orders.The Phi-Mex a twist on the Tommys Margarita with mezcal,calamansi,bell pepper,tam
245、arind and agave syrup is currently the drink of drinks.The buzz feels now,but this is actually no new bar,launched as it was in 2005,but since the arrival of Riccardo Rossi in 2013,Freni e Frizioni has really climbed the gears.So much so that owners Luca Conzato,Cristian Bugiada and Rossi launched i
246、ts sequel Freni e Frizioni Draft last year this time with cocktails on tap and pizza.032-033 NO.30-35 50BB DIGBE2023.indd 33032-033 NO.30-35 50BB DIGBE2023.indd 3328/09/2023 16:1328/09/2023 16:1334 Drinks International Global Bar Edition THE WORLDS 50 BEST BARS 2023PARIS THECAMBRIDGE.PARISCan you co
247、mbine the laid-back,friendly atmosphere of the local pub with the service and proficiency of a high-end cocktail bar?The Cambridge Public House set out to answer that when it opened in the Marais district of Paris in 2019.Theres Guinness on tap,a projector for live sports and,frankly delicious,sausa
248、ge rolls on the food menu,but founders Hyacinthe Lescot and Hugo Gallou have reimagined the classic British boozer to be so much more.Sustainability and community matter here and The Cambridge is among a very choice group of bars to publish the results of its ESG and carbon footprint reports.Thats r
249、eflected on the menu too much of it changes by the month,or even week,as produce goes in and out of season.A regular favourite,though,is the ever-evolving twist on a classic Summer Cup,now in its fifth version.Perhaps the best assessment of The Cambridge can be found in its motto,Tradition&Transitio
250、n.Its a bar as in love with its influences as it is with leading the way.TOKYOSG-MANAGEMENT.JPThis Tokyo spot is really three bars in one.At the entrance level Guzzle,you will find a casual atmosphere and crushable drinks.Downstairs in the darker,moodier Sip you find head bartender Yuya Nagamine ser
251、ving up creative cocktails including a clever gin-based sipper that mimics a skin-contact wine,or Rain&Moss Gin Fizz,which lives up to its name in delicious fashion.And up top is veteran barman Takahiro Watanabe serving drinks to match the various stages of a cigar,starting,perhaps,with a milky coff
252、ee Gin Fizz.Whichever the floor,expect plenty of owner Shingo Gokans own-brand SG Shochu,as well as an array of Japanese ingredients rarely found in a cocktail glass,from dashi to fortified sake to current favourite doburoku,a rustic proto-sake illegal in Japan until recently.TOKYOAMEBLO.JPThe Benfi
253、ddich experience combines the motifs of a classic Tokyo bar(silky movements,sedate pace,no menu)with the feel of a makeshift moonshine operation(homemade spirits,plenty of wormwood,ancient herbal elixirs).Indeed,the painting on the back bar depicts just such an illicit endeavour.Many of the drinks a
254、re built from ingredients grown by owner-bartender Hiroyasu Kayama on his farm just outside Tokyo.Wormwood and fennel might go into a Fresh Absinthe Gimlet,and fresh hops are stuffed into ice balls for a visual reminder that this is proper farm-to-glass drinking.He distils some of his botanicals to
255、make the house absinthe,and twigs from the farm are now employed as both garnishes and mixing spoons.Your cocktails might come in antique European glassware collected on one of Kayamas many trips abroad,or they might be in his custom-made glasses with a tiny chamber holding a key ingredient for arom
256、a,such as flowers,herbs or a tiny cube of brled sugar toast.Benfiddich turned 10 this year and the 17-seater bar just keeps punching ever higher.36 THE SG CLUB37 BAR BENFIDDICH38 CAMBRIDGE PUBLIC HOUSE034-035 NO.36-41 50BB DIGBE2023.indd 34034-035 NO.36-41 50BB DIGBE2023.indd 3428/09/2023 16:3328/09
257、/2023 16:33drinksint Drinks International Global Bar Edition 2023 35 DUBAIMIMIKAKUSHI.AENestled in Dubais Four Seasons Resort on Jumeirah Beach Road,Mimi Kakushi is an atmospheric space and concept that transports visitors back to 1920s Osaka.Led by Manja Stankovic,the peninsula-style bar has become
258、 a destination for the citys discerning diners and imbibers since the concept was founded in 2021.Inspired by Mimi Kakushis modern Japanese menu with playful twists on authentic flavours,Stankovic has developed an offering of cocktails featuring premium Japanese ingredients and immersive experiences
259、 featuring his renowned ice-encased cocktails,where guests are given an ice pick to chip them out.In just over two years,Mimi Kakushis boundary pushing bar programme has led the way in the Middle East and this year it breaks the 50 Best list for the first time.LONDONSCARFESBAR.COMThere are few more
260、spectacular sights than Scarfes Bar in full flow.The bartenders,bedecked in double-breasted white jackets and tartan trousers mixing fine drinks behind a long bar;the dapper hosts working the room,itself one of the most luxurious in hotel bar-dom;and the live band playing just loudly enough to embel
261、lish the atmosphere without interfering with conversation.Its one of the great entrance scenes in the bar world.Here,every seat feels like its own bespoke experience,be it in the cosy corners,surrounded by shelves of antique books and artwork by the bars namesake Gerald Scarfe,upfront near the piano
262、,or at the bar,where the latest cocktails are shaken and stirred.Celebrating 10 years of the Rosewood hotel bar,Scarfes latest menu is also its finest.From its Greatest Hits section the best of the best over the decade try the El Bandito,a sort of preened Paloma.Then,from the New Releases,the No.6 i
263、s a New Fashioned style,with redistilled chocolate.The Last Call,a sherried spin on a Fig Manhattan,is a worthy end to any night even one at Scarfes.41 SCARFES BAR40 MIMI KAKUSHITHE BEST BAR IN THE MIDDLE EAST AND AFRICA2023,SPONSORED BY AMARO LUCANO39 PANDA&SONSEDINBURGHPANDAANDSONS.COMTheres nothi
264、ng unusual about this place its just your regular vintage barbershop-fronted speakeasy,owned by a family of pandas.Head of that family is Iain McPherson,aka The Cocktail Panda,who is the owner and creative force at the bar,alongside long-time general manager Nicky Craig.The panda theme continues as
265、you descend the stairs to this good-time basement bar,which manages to mix vintage looks with some of the most innovative cocktails the human mind can muster.The latest menu,Transcend,is a seminal piece of work,bringing as it does previously unknown cocktail-making techniques into the bartending rep
266、ertoire.In his off-site lab,McPhersons experiments with flavour creation to harness the effects of sub-zero temperatures.Take in as much of the science as you like,but either way youll love the Coconut Daiquiri,which has seen the water removed from rum and replaced with roasted coconut water.Ingenio
267、us and delicious thats Panda&Sons to a tee.034-035 NO.36-41 50BB DIGBE2023.indd 35034-035 NO.36-41 50BB DIGBE2023.indd 3528/09/2023 16:3328/09/2023 16:3336 Drinks International Global Bar Edition THE WORLDS 50 BEST BARS 2023NAPLESLANTIQUARIONAPOLI.SUPERBEXPERIENCE.COMNaples cocktail scene is growing
268、 fast thanks to local bar entrepreneurs and bartenders like Alex Frezza,co-owner of LAntiquario.A speakeasy-style venue,it focuses on offering the best Italian hospitality with an award-winning team.Tucked behind a wooden door,with its red velvet sofas,the cocktail bar is wrapped in floral wallpaper
269、.The drinks list Napoli Capitale pays tribute to the city,its traditions and the artists who left their mark on the most popular districts and streets.It is the case of Andy,a calvados and vodka-based cocktail with roasted banana and a touch of champagne dedicated to Wharhol,the father of Pop Art.Cl
270、assic recipes are also a must at LAntiquario,like the merry-go-round of Negroni,with three renditions of the most consumed classic cocktail at the worlds best bars the Umami,with tomatoes and shiitake-infused dry vermouth,the Garden mixed with a peach and rose gin and the Corretto,with Arabica coffe
271、e notes.MILANThe term speakeasy is liberally deployed in the bar industry often describing a venue with dimmed lights and a secret entrance but 1930 in Milan executes the theme impeccably.With an undisclosed address,dcor from Prohibition era America and a feeling of exclusivity,1930 is a speak to sp
272、eak of.Thankfully,the thematic stylings stop short of the somewhat limited drinks repertoire of Prohibition era speakeasies,with its current menu,Europe,using some of the most progressive and interesting spirits from all over its native continent.Tomatina,inspired by the Spanish city of Valencia,use
273、s Brandy Lepanto,rye bread,red wine vinegar,cucumber gum syrup,tomato and pepper shrub.This intimate bar successfully balances a detailed theme with world-class drinks and,given its popularity and fame within the industry,a seat can never be guaranteed.Befriending owners Flavio Angiolillo and Marco
274、Russo is your best chance of getting in.LIMACARNAVALBAR.COMTheres normally one bar that is credited with kickstarting a citys cocktail culture in Lima,thats Carnaval.The bartender responsible is one Aaron Daz,who,on his return to the Peruvian capital,packed up all his international experience and br
275、ought it home in a suitcase.The dcor of this curved,glass-fronted bar is wondrously eclectic,dotted with souvenirs from all corners of the world,while the drinks too have a globetrotting bent,drawing on the more theatrical school of cocktail making.Carnaval,the bars eponymous cocktail,is a case in p
276、oint:a drink hidden away in a glowing sky lantern,comprising gin,pineapple,green herbal liqueur,lime and witbier.Its not alone in drawing the“oohs”and“ahs”.Elsewhere the menu is a mix of 360-spun classics(to the point youll barely recognise the inspiration)and Carnaval signatures.Most of the cocktai
277、ls require one of the 15 bespoke types of ice made on-site in the bars Ice Room by its ice chef,but all will make you smile.42 193043 CARNAVAL44 LANTIQUARIO036-037 NO.42-47 50BB DIGBE2023.indd 36036-037 NO.42-47 50BB DIGBE2023.indd 3628/09/2023 16:3328/09/2023 16:33drinksint Drinks International Glo
278、bal Bar Edition 2023 37 FLORENCELOCALEFIRENZE.ITLocale Firenze is a bar,but one that has much architectural importance to its hometown.The building it inhabits is Palazzo Concini,which dates to as early as the 1200s and its been flawlessly restored lending Locale Firenze an unparalleled setting.The
279、centuries-old chandeliers,mirrors and antique furniture are juxtaposed with modern details such as green walls,hanging balloons and an impressively high bottle rack dominating the bar area.The seasonal drinks list speaks to the teams deep relationship with the ingredients they use,with a low-waste a
280、pproach and lab techniques at play.Bar manager Fabio Fannis minimalist cocktail list features Nocciolo,a signature drink made with fruit stone homemade liquor,a blend of rum and scotch,and sweetened with sherry.The seasonal menu includes Zolfini,local bean spirit served at room temperature,with a do
281、rayaki-style cake,beans gelato and olive oil to freshen the palate.ATHENSTHECLUMSIES.GRThe Clumsies setting in a grand central Athens townhouse is perfect for a bar which owes so much of its charm to homeliness and hospitality.This bar makes as much sense as a brunch spot as it does as a wee-hours h
282、ouse party.Founded in 2014 by Vasilis Kyritsis and Nikos Bakoulis,The Clumsies was an instant hit,finding its way on to the 50 Best list a year later and its featured ever since.Drinks here can always be counted on to be playful,but the invention isnt beating you over the head.And while classics suc
283、h as the Greek-salad-in-a-glass Mediterranean Gimlet will likely never go out of style,the latest menu,Happy Accidents,may be its most ambitious to date.Try Catching a Falling Star,a take on a Spicy Margarita that includes cheddar cheese(it shouldnt work but totally does).And that commitment to maki
284、ng eyebrow-raising concepts approachable and familiar is so important here,it makes The Clumsies the kind of bar where staying for one never feels like enough.47 THE CLUMSIESRMY MARTIN LEGEND OF THE LIST46 LOCALE FIRENZE45 BALTRA BARMEXICO CITYBALTRA.BARCalling Baltra a neighbourhood bar undersells
285、what it does so well,but it is exactly the bar that you wish was your local.The atmosphere is laid back and cosy,the hospitality is warm but understated and the music is always on point,and with the taxidermy and nautical tchotchke adorning the walls it has the feel of hanging out in the apartment o
286、f your coolest friend.That is,if they could make drinks like Jos Luis Leon.The man behind Licorera Limantour also pulls the strings here and is the reason for the bars easy familiarity and charisma.Since opening in 2015,Baltra has gathered a crowd of like-minded regulars with Martini Tuesdays often
287、the busiest night of the week,a particular favourite among the citys cocktail community.The latest menu,Overseas Archives,is inspired by the research voyages of Darwin and geared towards approachability.Theres no theatre or fireworks here,and thats exactly the point.036-037 NO.42-47 50BB DIGBE2023.i
288、ndd 37036-037 NO.42-47 50BB DIGBE2023.indd 3728/09/2023 16:3328/09/2023 16:3338 Drinks International Global Bar Edition THE WORLDS 50 BEST BARS 2023DUBAI,UAEGALAXY-BAR.COMOccupying an intimate space that was once used as storage for an adjacent restaurant,Galaxy Bar is set in the heart of Dubais DIF
289、C district,renowned for its vibrant dining and nightlife scene.Created by prolif c restaurateur Natasha Sideris in 2019,with Krystian Hordejuk managing the f oor and Coralie Doillet(aka Coco)leading the way behind the counter,the cocktail lounges look and feel was inspired by Sideriss Greek heritage
290、 and the night sky over Athens.T e interior design features sof velvet seating,a Lemurian marble back bar and dark blues with gold accents.Beneath the glit ering canopy of stars,world-class service and unique cocktails await.T e distinctive of ering has placed Galaxy Bar on T e Worlds 50 Best Bars l
291、ist three years straight,making it one of Dubais most sought-af er late-night lounges,whether starting the visit with a beautifully craf ed pour or ending it with a sultry nightcap.SINGAPOREATLASBAR.SG“Wow”is almost always the f rst word out of someones mouth when they walk into Atlas and for good r
292、eason.T e Gotham-like exterior gives way to Art Deco glamour,priceless art,vaulted ceilings,and then you see the Gin Tower:more than 1,300 gin brands in a tower that stretches up 15m high.It also has an outstanding whiskey and champagne collection.In fact,if you have$150,000 to spare,you could order
293、 Heidsieck&Co Monopole Got Amricain,aka the Shipwreck Champagne.But if that all sounds too overwhelming,never fear,head bartender Yana Keller and her team are here.T eir latest menu,Simple Pleasures,is based on the most popular styles of the 1920s;Martinis,Old Fashioneds,Sours,Gin&Tonics and Champag
294、ne Cocktails but with modern touches,of course.As stated on the intro page:”Heritage in every sip,progress in every stir.”Peruse the menu,admire the gorgeous artwork,order a drink(if youre stuck,the signature serve of each style is on the bot om of the page).Look around,who knows,you might catch Gat
295、sby of ering a wink.NEW ORLEANSJEWELNOLA.COMNew Orleans is home to many classics,but ironically its not a city that always makes them well.And thats part of the reason Jewel of the South is so cherished this is where you come for f awless renditions of the citys much-loved classics,all in one place.
296、T ough a relative newcomer,everything about John Stubbs,Victoria Espinel and Chris Hannahs French Quarter bar has its roots in New Orleans past.T e Creole cot age it inhabits is more than 200 years old,while the name itself is an homage to Joseph Santinis 1850s Nola bar.Recognise his name?He was the
297、 inventor of the Brandy Crusta.And thats just one of the classics given the Chris Hannah treatment here at Jewel.T e Sazerac,with rye,Madeira,Rancio sec,demerara,herbsaint and bit ers,is the famed bartenders own interpretation,while the French 75,with cognac,is more classically assembled,taking its
298、cues from Hannahs time at the cocktail bar of the same name.But be it the classics,or Hannahs seasonal mixes,time spent in this tavern or its courtyard,is time well spent.48 ATLAS49 JEWEL OF THE SOUTH50 GALAXY BAR038 NO.48-50 50BB DIGBE2023.indd 38038 NO.48-50 50BB DIGBE2023.indd 3828/09/2023 16:322
299、8/09/2023 16:32drinksint Drinks International Global Bar Edition 2023 39 APOORVA KOHLI,NEW DELHIWhen Kohli started as an intern at Asias 50 Best Bars regular Sidecar,she had no idea her college side job would quickly uncover an unshakeable call to the bar world.Just a short while later,now 21 years
300、old and a permanent bartender at her countrys premier cocktail establishment,shes unapologetically trailblazing a path for female representation in Indias cocktail scene.For Kohli,building a more representative industry is about creating a bar offering and environment reflective of its surrounds and
301、 the people who populate it,particularly in a nation as diverse as India.Beyond this,Kohlis elevated skill set,knowledge and grasp of sustainability issues are already evident throughout her craft from ideating recipes using discarded coffee grounds to platforming indigenous and underused local frui
302、ts.In early 2024,as the second winner of the 50 Best The Blend Scholarship,Kohli will travel to Spain and Colombia to complete a double set of two-week internships at Sips in Barcelona and Alqumico in Cartagena.Kohli may just be 21 years old,but her vision,passion and dedication to hospitality sits
303、far beyond her years as the deserving winner of this accolade.GN CHANGN Chan is used to adversity.He moved from his native Taiwan to the US with limited money and prospects.Later,after searching for years,the perfect spot that he and business partner Faye Chen had found for their bar concept fell th
304、rough at the last minute,leaving the pair site-less and jobless.When their bar,Double Chicken Please(DCP),finally opened in New Yorks Lower East Side in November 2020,the pandemic refused to abate,leaving the premises frequently empty or closed by mandate.But now the street-magician-turned-bartendin
305、g-genius is having to endure the opposite:namely,widespread acclaim.DCP is the toast of the cocktail crowd,wowing guests and experts with its mix of accessibility,fun and innovation.Much of the appeal is down to Chans cocktail creations,which see him craft savoury libations based on culinary staples
306、,ranging from Mango Sticky Rice through to NY Beet Salad and Cold Pizza.Chan and Chen together have created a genuinely welcoming space as well as a collaborative working culture.Chans grounded personality also means he will approach the good times just as he did with tough times,by remaining humble
307、 and looking to the future.NIGHT HAWK,SINGAPORE The winner of the inaugural Bareksten Best Bar Design Award is Night Hawk,a diminutive Singapore venue opened in 2022.Inspired by American artist Edward Hoppers mid-century masterpiece,Nighthawks,the bar is a dystopian,futuristic take on the painting.B
308、ar director Peter Chua,partnered with architect Studio Dinding,took on on the tropes of urban alienation and voyeurism that the painting implies to fashion a space which gives guests room to escape fast-paced Singapore.The result is a retro-modern bar using colour that stays true to the palette appl
309、ied by Hopper.The theme extends to the drinks,where Chua and team look to predict future cocktail trends,using advanced techniques and ultra-modern flavour profiles.Occupying a tiny space in the Tanjong Pagar district of the city,carving out 25 seats for the bar required serious architectural creati
310、vity.Rotating and foldable chairs are available,allowing groups of varying size to huddle together,while doors slide rather than swing to reduce their footprint.This is an intelligently created bar designed with originality throughout the venue and built with environmental sustainability in mind.THE
311、 SPECIAL AWARDSYOUNG VISIONARY TRAILBLAZING A PATH IN INDIAMAGICIAN TURNED BARTENDER WITH TRUE GENEROSITY OF SPIRITCONCEPTUAL DESIGN WITH NUANCE,INTELLIGENCE AND FLAIR50 BEST BARS THE BLEND SCHOLARSHIPBAREKSTEN BEST BAR DESIGN ALTOS BARTENDERS BARTENDER039-041 Special awards DIGBE2023.indd 39039-041
312、 Special awards DIGBE2023.indd 3928/09/2023 16:5028/09/2023 16:5040 Drinks International Global Bar Edition THE CLUMSIES,ATHENSCelebrating a decade in existence this year,Th e Clumsies has double cause for cheer as it is revealed as the winner of the Rmy Martin Legend of the List Award 2023.Establis
313、hed by Greek cocktail pioneers Vasilis Kyritsis and Nikos Bakoulis,Th e Clumsies was an instant hit,fi rst fi nding its way on to the 50 Best list back in 2015 and maintaining its presence ever since.Th e bar has been at the forefront of promoting the Athenian cocktail scene globally,with Kyritsis a
314、nd Bakoulis also spearheads of the Athens Bar Show,widely regarded as one of the fi nest on the planet.In terms of its cocktail craft ,Th e Clumsies centres its ideology on originality.Its signature serve,the blue-hued Aegean Negroni,inspired by the azure waters of the namesake sea,is now one of the
315、 most renowned cocktails in the world.Another crowd-pleaser is its Mediterranean Gimlet,a Greek-salad-in-a-glass that has proven the inspiration for many savoury inspired serves based on indigenous dishes from London to Lima.Th e bars famous hospitality has contributed to its longevity,with a welcom
316、e as warm as the climate.RENATO TATO GIOVANNONITh e hands behind Florera Atlntico in Buenos Aires also drew sketches and wrote scripts many years ago as part of their owners graphic design and art direction studies.Originally from the Argentinian coastal town of Pinamar,Renato Tato Giovannoni travel
317、led to the United States to continue his education,but on a trip back to his hometown he made the decision to pursue a career as a bartender.Although he was off ered the chance to oversee the front-of-house side of his familys restaurant business,he decided to take the road less travelled by going b
318、ehind the stick.He landed a job as a bartender at Sucre restaurant,where the ever-creative Giovannoni discovered a multitude of culinary fl avour profi les that he then applied to cocktails.He also delved into Argentinas rich history of liquids,a fundamental step in the formation of his own bar,Flor
319、era Atlntico,which opened in 2013.A decade on,the bar continues to celebrate Giovannonis personal heritage,paying tribute to sett lers who arrived via transatlantic journeys and landed at Buenos Aires Puerto Madero docks.Th e team not only unifi es heritage with technique and innovative fl avour com
320、binations,but also places sustainability at the heart of the bar.THE SPECIAL AWARDS CONTINUED.LEGENDARY GRECIAN HOSPITALITY WITH LONGEVITYA MASTER BARTENDER SHAKING ARGENTINIAN HISTORYRMY MARTIN LEGEND OF THE LISTROKU INDUSTRY ICON AWARDLADY BEE,LIMAInspired by classic cocktails White Lady and Bees
321、Knees,chef Gabriela Len and bartender Alonso Palomino named their fl agship bar Lady Bee.Entering the modest venue in the popular neighbourhood of Mirafl ores,Lima,feels like stepping inside a honeycomb,where everything from the decoration to the glassware and even the ice helps guests dive into a d
322、elicious honeybee world.Th e rising star bar was created with sustainability in mind.Th e team is focused on Peruvian products,seasonality and the preservation of raw materials,while working with regional farmers and fi shers and reducing waste to a minimum.All of this is translated into a delicious
323、,diverse and one-of-a-kind cocktail menu that includes ingredients from all around the country.For instance,the cold water of the Pacifi c Ocean is the source of the sargassum seaweed that is part of the Apple Seaweed,while the purple potato present in the Potato Pine and Mushroom can be found in th
324、e highlands of Cusco.As a result of its authenticity,passion for sustainability and dedication to transforming local ingredients into fl avoursome cocktails,Lady Bee is identifi ed as the Campari One to Watch 2023.POURING SUSTAINABILITY AND AUTHENTICITY INTO EVERY GLASS CAMPARI ONE TO WATCH 039-041
325、Special awards DIGBE2023.indd 40039-041 Special awards DIGBE2023.indd 4028/09/2023 16:5028/09/2023 16:50drinksint Drinks International Global Bar Edition 2023 41 THE AMERICAN BAR AT GLENEAGLES,AUCHTERARDER Set in the rolling Perthshire hills in Scotlands landmark hotel,Th e American Bar at Gleneagle
326、s bears all the hallmarks of a grand hotel bar plush materials,warm lighting and immaculately presented staff but dig a litt le deeper and guests fi nd far-reaching technique and modern ideas at play.Its winning menu is entitled Book of Berries and pays homage to 20th-century pocket-sized encyclopae
327、dias,known as Observers Books.Essentially the Google of yesteryear,these diminutive texts marked a deep dive into a singular subject matt er.Th e fabric-covered tome sits aptly in the bars mahogany bookshelf,ready to be plucked and dissected.Each page marks a descriptive ode to a selected berry,acco
328、mpanied by a hand-drawn illustration,clear notes on fl avour profi le and details of the techniques applied to the drink.For the Blueberry cocktail,left over blueberry muffi ns from the hotels in-house bakery are blended with vodka before being fat-washed to distil a unique spirit.It is then applied
329、 to a milk punch to create a cocktail with sweet and savoury notes.Other unique elements in the menu include a simple fl avour-profi le map,which allows guests to select their serve instantly based on whether they fancy a short,long,light or rich drink.RDA HUSET,STOCKHOLMTh e red house in Swedish,rd
330、a huset that hosts the winner of the Ketel One Sustainable Bar Award 2023 is a place of innovation.When Hampus Th unholm opened this Stockholm bar in 2021,he went back to his formative years working at world-famous destination restaurant Fviken for inspiration.Just as Fviken chef Magnus Nilsson had
331、insisted that every ingredient come from the local area,Th unholm set out to apply the same philosophy to cocktails.Th e fi rst step was eliminating all citrus.Any bartender would fi nd this a daunting task but Th unholm got testing and tasting,and fi nally discovered he could achieve the same acidi
332、c eff ect with a mix of local varieties of berries and green apples.He then focused on his sourcing policy,foraging native ingredients extensively and collaborating with ethical suppliers,such as female-led Lilla Labck and Swedish farmers collective Bondens Skaff eri.Th e more you dig into Rda Huset
333、,the plainer Th unholms deep care becomes.On the buildings roof,he grows vegetation and dry meadow fl owers that nurture pollinators and provide a habitat for several species.Both staff and patrons are encouraged to cycle rather than drive to the bar,with bike facilities making this an easy task.SHOWCASING THE SCANDINAVIAN LANDSCAPE IN EVERY SIP CLEARLY COMMUNICATED DRINKS,BEAUTIFULLY STYLEDTHE WO