{"bars":[{"id":5758,"date":"2026-10-08T16:09:59","date_gmt":"2026-10-08T21:09:59","guid":{"rendered":"https://barmagazine.com/?p=5758"},"modified":"2026-10-08T16:12:52","modified_gmt":"2026-10-08T21:12:52","slug":"red-rabbit-pub-oslo-stortingsgata","status":"publish","type":"post","link":"https://barmagazine.com/red-rabbit-pub-oslo-stortingsgata/","title":{"rendered":"|Red Rabbit Pub| Brings the Public House Back to Oslo"},"content":{"rendered":"

On Stortingsgata, between Nationaltheatret and the Storting, one room has now been three bars. Red Rabbit Pub opened there in late April 2026, and its owners describe it without ceremony. “Red Rabbit is basically the third version of the same room,” says general manager and co-owner Fredrik Holmberg.

One Room, Three Bars

The first was Barfly, which Holmberg calls “a proper brown pub where everyone was a regular and if you walked in you became one.” Barfly served classic cocktails, but the drinks were never the whole point. People came for the place, the staff and the company.

Then came ISM, which went the other way: polished, ambitious, with a designed interior, a serious cocktail program and a speakeasy in the basement. Its ceiling ran LEDs behind dimmed plexiglass and a gold-coloured metal plate cut with icons, and mirrors with lines running through them hung above the booths and the bar.

Red Rabbit takes from both. The team kept much of the ISM structure and set out, in Holmberg’s words, to “remove anything that screamed speakeasy cocktail bar and pub the room down a bit.” Tiffany-style lamps, more wood and darker colours came in, and the LEDs that once ran through every colour now glow warm yellow. The booths were rebuilt in the old style but opened up, so it is easier to move around when the bar fills. “There are still quite a few recognisable elements from ISM, but the feeling of the room is very different now.”

What they wanted back was the feeling of Barfly. “Less distance, less formality, more people actually talking to each other,” Holmberg says. “We call it a public house because that is probably the easiest way to explain what we want it to be.”

\"Green — Tiffany-style lamps and rebuilt booths at Red Rabbit Pub, Photo: Red Rabbit Pub

Three Swedes and a Back Room Problem

The owners are three Swedes who have worked in Oslo nightlife for years. Holmberg runs operations and the bar day to day, Fredrik Sandin handles the administrative side, and Robbin Sandin, who runs Kiosken Bar just down the street, helps out at Red Rabbit when needed. “We all develop the concept together,” Holmberg says.

The bar began with a shared frustration. “All of us got to a point where we missed actually spending time with guests,” Holmberg says. “In cocktail bars you can very easily end up spending an insane amount of time in the back room to get ready for service and always be on your back foot.”

So Red Rabbit was planned from the back of house forward. Preparation is kept as efficient as the team can make it, and the hours saved go to the floor. It is an unusual design brief for a bar, and the one most guests notice without knowing why.

\"The — Fredrik Holmberg at the bar, Photo: Red Rabbit Pub

A Menu Anyone Can Read

The best-known drink on the list is Lennart, an old Scandinavian favourite that Holmberg admits “is almost a meme at this point.” It is a simple highball, made exactly the way it used to be made in pubs and bars around Scandinavia, and “one of those drinks that people over 45 seem to go out looking for and almost never find anymore.”

The Hotshot, another drink that has all but disappeared over the last ten years, is on the menu too. “What is important for us is that it tastes good and that the guest is happy,” Holmberg says. “Old trends are sometimes fun trends, and not everything needs to be reinvented.”

\"A — Lennart, the old Scandinavian highball, Photo: Red Rabbit Pub

The newer drinks follow the same idea: familiar flavours, playful without being complicated, and easy to understand before you order. Paloma Rossa (165 NOK) mixes Disaronno, Carpano Rosso, lemon juice and pink grapefruit soda. Irish Brownie (165 NOK) brings together Tullamore D.E.W., brownie syrup, coffee and sweet cream. “We are not trying to make the most complicated cocktail menu in Oslo,” he says. “The important thing for us is that almost anyone should be able to look at the menu and find something they want.”

\"Three — The Hotshot is back on the menu, Photo: Red Rabbit Pub

The simplicity is a choice, not a limit. Holmberg reached the METAXA global final in 2025 and competed in Buffalo Trace’s Perfectly Untamed the same year. “We still care a lot about making drinks properly,” he says. “We just do not want the drink to be more important than the night.”

Darts Downstairs

Red Rabbit has four Dartsee smart dart boards. One upstairs is always kept free for drop-ins, and three in the basement, where ISM once hid its speakeasy, can be booked in advance. They suit groups, but Holmberg values them for another reason: they give a night a second act. “You can sit at the bar for a while, go downstairs and play, and then come back upstairs afterwards instead of feeling like you need to move on somewhere else,” he says. “The darts are part of the house, but they are not the concept.” The basement can also be booked for private parties of up to 40.

\"The — The downstairs darts room, Photo: Red Rabbit Pub

\"Trine — Trine Broberg at the darts, Photo: Red Rabbit Pub

Five Months In

The response has been quick. In early October 2026, by the bar’s own count, Red Rabbit was ranked first among bars and pubs in Oslo on Tripadvisor and held a 5.0 average across more than 340 Google reviews. What pleases Holmberg most is what the reviews talk about: the atmosphere, the staff and how comfortable the place feels, which is exactly what the three set out to build.

“At the end of the day we want Red Rabbit to be a bar where the atmosphere, the staff and the people in the room matter as much as what is in the glass,” he says. “Ideally you come in for one drink and end up staying much longer than you planned.”

The owners are not in a hurry. “Since the start the philosophy has been that we are building for 10 years, not a two-month hype.”

Details

Red Rabbit Pub, Stortingsgata 12, 0161 Oslo, Norway. Open Tuesday to Thursday 15:30 to 01:30, Friday 15:30 to 02:00, Saturday 14:00 to 02:00, Sunday 14:00 to 01:00, closed Monday. Four Dartsee boards: one upstairs for drop-ins, three downstairs to book. Darts cost 100 NOK per person per hour, up to 400 NOK per board. Tables and darts: redrabbit.no. Instagram: @redrabbitpub. Profile: barmagazine.com/bars/red-rabbit-pub.

All photos: Red Rabbit Pub.

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Red Rabbit Pub in Oslo is the third bar in the same room on Stortingsgata, and the first one built so the bartenders spend the night with their guests. More

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Photo: Red Rabbit Pub More

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The Bar Leone and Rosewood Hong Kong partnership announced on October 1, 2026 will bring an exclusive new bar concept to the harborside hotel, created by Lorenzo Antinori and Justin Shun Wah, the team behind the acclaimed Hong Kong bar. The venue is set to open in November 2026, developed exclusively for the hotel rather than imported as a second outpost.

Two Number Ones Under One Roof

On paper, the pairing is as high-wattage as hotel bar collaborations get. According to the announcement, Rosewood Hong Kong holds the No. 1 spot in The World’s 50 Best Hotels for both 2025 and 2026, while Bar Leone claimed No. 1 in The World’s 50 Best Bars in 2025. A collaboration between the top-ranked hotel and the top-ranked bar on their respective lists, in the same city, is the kind of alignment that rarely materializes.

The announcement describes the Rosewood venture as an entirely new concept developed exclusively for the hotel rather than an extension of the existing bar, meaning Antinori and Shun Wah are building something distinct for the hotel context.

\"Black — Portrait Lorenzo Antinori (Photo: Huan Liu Analogical Photos)

What We Know So Far

Details remain closely held. The hotel has confirmed the partnership, the exclusivity of the concept, and the November 2026 opening window, with further announcements to come via the hotel’s Instagram, @rosewoodhongkong.

The new bar will join an already deep food and beverage bench at the property. Rosewood Hong Kong houses 11 gastronomic concepts drawing on global cuisine, part of a vertical estate designed by interior designer Tony Chi that comprises 413 rooms and 186 Rosewood Residences, anchored at Victoria Harbour. The hotel positions itself as a cultural centerpiece for the city, with a rotating art collection and social initiatives supporting Hong Kong’s underserved communities.

Details

Venue: New concept by the Bar Leone team at Rosewood Hong Kong (name to be announced) Location: Rosewood Hong Kong, Victoria Harbour, Hong Kong Opening: November 2026 Instagram: @rosewoodhongkong Website: rosewoodhotels.com/hongkong

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Bar Leone’s Lorenzo Antinori and Justin Shun Wah partner with Rosewood Hong Kong on an exclusive new bar concept opening in November 2026. More

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Rosewood Hong Kong More

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Residencia Mexicana en Tokio is the first-ever concept pop-up from BEES BAR by NARISAWA, transforming the Minami-Aoyama room into an authentic Mexican cantina from August 20 through the end of October 2026, in collaboration with Edo Kobayashi Hospitality.

The residency is the product of a long-standing friendship between Chef Yoshihiro Narisawa and Edo López, drawing on Narisawa’s private tequila collection and López’s Mexico City hospitality group.

$\"Chef$

Chef Yoshihiro Narisawa

$\"Man$

Edo López

The Concept Behind Residencia Mexicana en Tokio

BEES BAR opened in 2018 as Chef Narisawa’s casual counterpart to Restaurant NARISAWA, conceived as a place to drink rare spirits sourced from around the world in a relaxed, social setting. Behind the bar sits one of Japan’s largest private tequila collections, assembled over years of travel through Latin America. Narisawa was inspired by the genuine hospitality and craftsmanship he encountered in the region’s bar culture, and the room was built in part to share that world with guests in Tokyo.

Residencia Mexicana en Tokio pushes that idea further. Rather than a Japanese interpretation of Mexican cuisine, the project sets out to present the food and bar culture of Mexico on its own terms, techniques and traditions intact, in the middle of Aoyama.

The Partnership With Edo Kobayashi Hospitality

The residency’s partner is Edo López, who opened the Japanese restaurant Rokai in Mexico City in 2013. Edo Kobayashi Hospitality (Grupo Kobayashi) has since grown to nearly 30 restaurants, bars, and hotels across Mexico City, Madrid, Miami, and Tokyo, earning international recognition as a group that bridges Japanese and Mexican cultures.

For López and Narisawa, the collaboration is a natural extension of that dialog: a restaurateur best known for bringing Japanese cuisine to Mexico, and a Japanese chef with a deep Mexican spirits collection, setting out together to create something beyond a Japanese interpretation of Mexican cuisine.

The Food

The menu has been curated under Chef Narisawa’s supervision, using premium seasonal ingredients sourced from trusted producers across Japan. The framework is traditional Mexican, built around tostadas, tacos, and enmoladas, with the finest Japanese seafood, vegetables, and meats worked into the dishes. It is a special collection available only during the residency, and press materials also show tiradito and taco-inspired preparations among the plates.

$\"Taco-inspired$

Taco-inspired Dish

$\"Tiradito-inspired$

Tiradito-inspired Dish

$\"Tostada-inspired$

Tostada-inspired Dish

The Drinks

The beverage program centers on original cocktails built with Mexican spirits. Among them is Siete Leguas, making its debut in Japan through the residency. The builds work in seasonal fruits, white peach, mango, and passion fruit among them, framing agave against the fruit calendar of late Japanese summer into autumn.

$\"Modern$

The Room and the Soundtrack

Beyond food and drink, the residency reshapes the room itself. A music selection curated by López runs through a high-fidelity sound system, an immersive layer meant to let guests experience the spirit of Mexico through the entire environment, not only its food and drinks.

A Collaboration, Not an Adaptation

The collaborators are explicit that this is not a project introducing Mexican cuisine adapted for Japanese tastes. It is a limited-time collaboration born from a long-standing friendship, offering guests the chance to experience authentic Mexican cuisine and bar culture in Tokyo before the room reverts at the end of October.

Details

BEES BAR by NARISAWA Aoyama Fusion Bldg. B1F, 2-14-15 Minami-Aoyama, Minato-ku, Tokyo 107-0062, Japan Event period: August 20 through the end of October 2026 Hours: Wednesday to Saturday, 6:00 PM to Midnight; Sunday, 11:00 AM to 4:00 PM Instagram: @beesbarbynarisawa

\n","protected":false},"excerpt":{"rendered":"

BEES BAR by NARISAWA hosts Residencia Mexicana en Tokio with Edo López, running Aug 20 to end of October 2026 in Minami-Aoyama, Tokyo. More

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In June, Europe’s 50 Best Bars came to Amsterdam to unveil its first ever list, and the four best cocktail bars in Amsterdam below explain why one entry in that ranking is a thin account of the city. The ceremony filled the city with the continent’s bartenders, the countdown streamed worldwide, and when it was over, Line in Athens took the top spot. The host city, meanwhile, placed exactly one bar in the ranking.

That bar was Super Lyan, at No. 42, which also collected the title of Best Bar in the Netherlands. It is a deserved placing and nobody in Amsterdam is complaining about it. But anyone who actually drank their way through the week will tell you the same thing: one entry is a thin account of what this city is doing right now.

The list is voted by 300 anonymous industry experts across the continent, each choosing bars where they had their best experiences over the previous 18 months. That system rewards reputation and reach, which is exactly what it is designed to do. It is slower to catch a room that opened eight months ago, or a bar that the trade adores but tourists have not found yet. Amsterdam currently has both. Here are the four best cocktail bars in Amsterdam to drink in before the next vote closes.

Super Lyan

Ryan Chetiyawardana, better known as Mr Lyan, opened his first bar outside London here in 2019, in a 17th century canal house on Nieuwezijds Voorburgwal. What could have been an import instead became a love letter to the city, built with local bartenders and finished in neon and vivid 1950s color.

The drinks are playful reinventions of classics, technically serious without ever announcing it. The current menu, Boroughs of Amsterdam, turns the city’s neighborhoods into cocktails: the 020 Martinez, the Nieuwe-tini. It is the most internationally recognized bar in the country and the easiest recommendation on this list, which is precisely why it should not be the only one anybody makes.

Sins of Sal

Down a narrow, dimly lit room in the Jordaan, Sins of Sal does everything Latin American cooking is supposed to disapprove of, on the plate and in the glass. Martin Eisema serves guilty-pleasure cocktails alongside Latin street food late into the night, with a list that includes the KFC Daisy and the Flip-Flop Margarita.

The jokes in the names hide how carefully the drinks are built. In four years the bar has earned a 50 Best Discovery listing and, more tellingly, the loyalty of the trade. This is where Amsterdam’s bartenders drink when they finish their own shifts, which remains the only review worth anything.

Fitz’s Bar

Inside Pillows Hotel Maurits at the Park, on the edge of Oosterpark, Nick Vrielink and his team have spent years building a room that feels like a door into the 1920s: dark wood, velvet, low light. In 2026 Gault&Millau named Fitz’s Bar Cocktail Bar of the Year in the Netherlands.

Every Fitz’s menu runs on a single theme. The current one, Aromas of the World, is the most inventive piece of menu design in the city: guests are handed a trolley of house-made perfumes and choose their drink by scent alone, before reading a word of description. The cocktails behind those scents draw on England, Turkey, Mexico and Japan, from the fruity Agatha’s Trap served in a teacup to the savory Dashi-(t)ini. It is a gimmick only until you try it, at which point it becomes the reason you stay for three more.

\"The — Fitzs Bar – Photo: Albert van Beeck Calkoen

Shakerato

Eric van Beek left Amsterdam, went to Mexico City, and helped build Handshake Speakeasy into the best bar in the world in 2024, the first Mexican bar ever to top The World’s 50 Best Bars. It sits at No. 2 today. Then he came home.

Shakerato opened on the Stadhouderskade after an 18 month delay, and the wait shows in the detail. The name comes from the Italian iced coffee, and the bar takes its cues from Italian living: precision without stiffness, flavor without complication. Cocktails are elegant rather than elaborate, and the food comes from Dorus Floris of Showw, the Amsterdam restaurant that won a Michelin star within its first year. Order a mini cocktail while you decide on the real one.

Where to Drink Among the Best Cocktail Bars in Amsterdam Right Now

Rankings are useful. They send people to good rooms and they give bartenders something to work toward. But a list is a snapshot taken by people who were mostly somewhere else, and its blind spot is always the same: the bar that is too new, too local, or too strange to have reached enough voters yet.

Amsterdam has three of those and one bar that already broke through. Super Lyan earned its place on Europe’s 50 Best Bars 2026. Sins of Sal, Fitz’s Bar and Shakerato are the argument that it should not have gone alone. Give the academy 18 months and a few more visits, and the Dutch section of that list is going to look very different.

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Europe’s 50 Best listed one Amsterdam bar. These four best cocktail bars in Amsterdam prove the city runs deeper: Super Lyan, Sins of Sal, Fitz’s, Shakerato. More

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Los Angeles’s cocktail scene spans the Pacific Rim influence and Hollywood polish that define modern California drinking, and the Top 10 Bars in Los Angeles today showcase the city’s full range, Downtown speakeasies, Hollywood hotel programs, Pacific Rim ingredient research and Westside cocktail rooms. BarMagazine’s Top 10 Bars in Los Angeles 2026 highlights the venues that best represent this momentum, selected through editorial consensus and insights from across the international bar community.

Los Angeles placed four bars on North America’s 50 Best Bars 2026: Mírate at No. 28, Daisy Margarita Bar at No. 44, Vandell at No. 68 and Thunderbolt at No. 92. The city also lost a couple of icons since the last edition went to print (Genever shut its Filipinotown doors in 2023, and Houston Brothers’ Walker Inn closed by 2026). LA’s cocktail scene is rebuilding around agave specialists, neighborhood power-bars in Los Feliz and Echo Park, Beverly Hills hotel grandeur and a DTLA Historic Core revival. This year’s class spans an Art Deco rooftop in Beverly Hills, a 1961 Filipino-American tiki institution on Sunset, and a Chinatown apothecary that’s been pouring since 2018.

\"Top — Mírate – Los Feliz – No. 28 in North America

1. Mírate (Los Feliz)

Beverage Director Max Reis runs the agave-driven cocktail program at this multi-level, skylit space at 1712 N Vermont Avenue, with food by Chef Alan Sanz. After debuting on the list in 2024, Mírate jumped 34 places to No. 12 in 2025, winning The Best Bar in West USA and the Nikka Highest Climber Award, then held a strong No. 28 for 2026. The list runs deep on pre-Hispanic fermented drinks (tepache, tejuino, pulque) alongside an ethically-sourced backbar of mezcals, raicillas and sotols. Reis’s force-carbonated paloma, the Tu Compa, has become a destination cocktail in its own right.

\"Top — Daisy Margarita Bar – Sherman Oaks – No. 44 NA, Imbibe Inside Look – Photo: Kort Havens

2. Daisy Margarita Bar (Sherman Oaks)

Max Reis and Matt Egan, founding partner of Mírate, opened Daisy as a Sherman Oaks cantina built around the margarita as a vehicle for serious technique and Mexican spirits research. The bar took No. 44 on North America’s 50 Best Bars 2026 in its debut year and earned an Inside Look feature in Imbibe Magazine. The list runs a dozen renditions of margarita: a guacamole-inspired green slushie, a mangoneada topped with popping boba, and frozen-machine engineering that hides hours of agave deep-diving. Chef Alan Sanz delivers a food menu that pushes past typical bar fare with aguachile and grilled branzino. Proof that Sherman Oaks has the depth to land on the continent’s top 50, even if you have to drive to it.

\"Top — Vandell – Los Feliz – No. 68 NA, vintage-spirit power-bar

3. Vandell (Los Feliz)

Michael Francesconi and Matthew Glaser of Park Hospitality (Donna’s, Lowboy) teamed up with Republique cocktail alums Vay Su and Shawn Lickliter on this Hillhurst Avenue cocktail bar, which opened in late 2025 and debuted at No. 68 on North America’s 50 Best Bars 2026. The room is mid-century California dimly-lit; the menu runs about 27 cocktails across vintage-spirit classics, produce-led signatures, a considered zero-proof section and old-timey forgotten classics like a Saratoga and a properly-built gimlet. The Negronis use Campari from the actual 1970s. Largely walk-in: explore the neighborhood while you wait.

\"Top — Thunderbolt – Historic Filipinotown – No. 92 NA, Southern-inspired technique

4. Thunderbolt (Historic Filipinotown)

Mike Capoferri opened Thunderbolt at 1263 W Temple Street in late 2019, where Historic Filipinotown, Echo Park and DTLA collide. The bar leans hard into technique: centrifuges, high-pressure nitrous and multi-day infusions that turn unusual ingredients into clarified, balanced cocktails alongside a Southern-inspired food program. The Jackfruit Thunderbolt is a julep variation built on Oaxacan and Jamaican rums. The bar has held a spot on North America’s 50 Best Bars across multiple years, sitting at No. 92 on the 2026 list.

\"Top — Death & Co LA – Arts District – NYC institution, opened December 2019

5. Death & Co Los Angeles (Arts District)

David Kaplan, Alex Day, Ravi DeRossi and Devon Tarby opened the third Death & Co outpost at 818 E 3rd Street in December 2019, bringing the East Village institution’s discipline and depth of menu to a fully subterranean lounge in the Arts District, with an accompanying ground-floor welcome bar called Standing Room. The cocktail list cycles through Proprietors LLC’s catalog while pulling in California-specific produce and spirits. Reservations are strongly recommended; walk-ins on weekdays are a more reasonable proposition than weekends.

\"Top — Dante Beverly Hills – Beverly Hills – Dante’s 2019 World’s Best Bar pedigree

6. Dante Beverly Hills (Beverly Hills)

Linden Pride and Nathalie Hudson opened Dante’s first West Coast outpost on the 9th floor of The Maybourne Beverly Hills at 225 N Canon Drive in 2023. The Beverly Hills program extends the brand DNA that won the NYC original World’s Best Bar at the 2019 Spirited Awards: aperitivo-led, Negroni-forward, served from a rolling tableside cart. A wood-fired pizza oven anchors a Mediterranean food menu; indoor and outdoor seating on the rooftop terrace gives it the most ambitious sun-and-cocktail combination in the city.

\"Top — Seven Grand – Downtown – Whiskey institution since 2007

7. Seven Grand (Downtown)

Cedd Moses, Eric Needleman and Andrew Abrahamson opened Seven Grand in 2007 as part of 213 Hospitality (now Pouring With Heart), helping kick off Downtown LA’s nightlife revival when the neighborhood emptied out after 5pm. The second-floor whiskey institution at 515 W 7th Street has pool tables, taxidermy, and one of the deepest American whiskey lists on the continent. The Bar Jackalope back room offers a more reservation-led omakase whiskey experience for serious enthusiasts. Open daily from 4pm to 2am.

\"Top — Tiki-Ti – Los Feliz – Ray Buhen, family-run since 1961 – Photo: Tom Grill

8. Tiki-Ti (Los Feliz)

Filipino immigrant Ray Buhen opened this 12-seat tiki room at 4427 W Sunset Boulevard in 1961 and his family has run it ever since. Buhen was one of the original Four Boys who worked behind the bar at Don the Beachcomber when the global tiki movement was born at the end of Prohibition, carving ice and building the secret syrups that became Zombies and Mai Tais. His son and grandson now run the room; every Wednesday at 8:30pm they ring the bell for a toast to Ray. Open Wednesday to Saturday, no reservations, no menus you can study online. Order a Ray’s Mistake or a Blood and Sand and join the chant when somebody else does.

\"Top — Apothéke – Chinatown – Cocktails by therapeutic category

9. Apothéke (Chinatown)

Christopher Tierney opened the West Coast outpost of NYC’s Apothéke at 1746 N Spring Street in 2018, ten years after the original opened inside a former opium den on Doyers Street in Chinatown New York. The cocktails are organized by therapeutic category (stress relievers, stimulants, pain killers, euphorics, aphrodisiacs) and built around fresh herbs, on-site garden ingredients and the kind of theater that turns a drink order into a small piece of stagecraft. Open Thursday through Sunday.

\"Top — The Wolves – Historic Core – Culinary cocktails in the Alexandria Hotel

10. The Wolves (Historic Core)

Inside the 1906 Alexandria Hotel at 519 S Spring Street, The Wolves runs an early-1900s Parisian Salon-style cocktail room with one of the most ambitious culinary cocktail programs in LA. Bar lead Nathan McCullough makes the bitters, vermouths and liqueurs in-house from locally sourced ingredients, with a weekly farm-to-glass special built on a single farmers’ market ingredient. The current menu includes drinks built on asparagus, shiitake mushrooms and salmon skin. A DTLA Historic Core room with the architectural weight to match the program.

Los Angeles cocktail culture has been quietly rebuilding around what makes the city singular: agave deep-dives, technique-forward independents, hotel grandeur in Beverly Hills, and a willingness to import the world (Apothéke from NYC’s Chinatown, Dante from the Maybourne brand, Death & Co from the East Village) without surrendering the city’s own identity. Mírate’s two-time placement near the top of the continent says it loud, but the rest of this list says it just as clearly. Drive carefully, drink generously.

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Los Angeles’s cocktail scene spans the Pacific Rim influence and Hollywood polish that define modern California drinking, and the Top 10 Bars in Los Angeles today showcase the city’s full range, Downtown speakeasies, Hollywood hotel programs, Pacific Rim ingredient research and Westside cocktail rooms. BarMagazine’s Top 10 Bars in Los Angeles 2026 highlights the venues that best represent this […] More

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","aioseo_breadcrumb_json":[{"label":"Home","link":"https://barmagazine.com/"},{"label":"Bars","link":"https://barmagazine.com/category/bars/"}],"_links":{"self":[{"href":"https://public-api.wordpress.com/wp/v2/sites/barmagazine.com/categories/63","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://public-api.wordpress.com/wp/v2/sites/barmagazine.com/categories"}],"about":[{"href":"https://public-api.wordpress.com/wp/v2/sites/barmagazine.com/taxonomies/category"}],"wp:post_type":[{"href":"https://public-api.wordpress.com/wp/v2/sites/barmagazine.com/posts?categories=63"}],"curies":[{"name":"wp","href":"https://api.w.org/{rel}","templated":true}]}}],[],[],[]]},"author_wpcom":214508127},{"id":4974,"date":"2026-06-01T11:57:16","date_gmt":"2026-06-01T16:57:16","guid":{"rendered":"https://barmagazine.com/?p=4974"},"modified":"2026-06-01T12:03:43","modified_gmt":"2026-06-01T17:03:43","slug":"5-daily-bar-metrics-to-keep-your-bar-open","status":"publish","type":"post","link":"https://barmagazine.com/5-daily-bar-metrics-to-keep-your-bar-open/","title":{"rendered":"|5 Daily Bar Metrics| to Keep Your Bar Open"},"content":{"rendered":"

The five daily bar metrics that keep a bar open year after year are the same five every serious operator runs before the first delivery arrives. Pour cost. Labor cost. Prime cost. Covers and average check. RevPASH. Sixty seconds, every morning. The bars still standing at year five all check the same list. The ones that close usually never built the habit. Here is the dashboard.

1. Pour Cost (Beverage Cost Percentage)

Pour cost is the cost of beverage product sold, divided by beverage revenue, expressed as a percentage. Run it nightly for the past seven days on rolling average, not for the previous single shift. One slow Tuesday will skew a one-day number and tell you nothing.

The industry benchmark for craft cocktail programs sits at 20 to 24 percent. Spirits-driven bars target 18 to 20. Beer programs run 22 to 28, with draft on the low end and bottled on the high end. Wine by the glass roughly 30 to 35, depending on list strategy. If you run a mixed program, weight your blended target by sales share, not by ingredient count. If you have never run this calculation on your own program, start with our companion piece on how to price a cocktail, then come back.

THE NUMBER

20-24%

Craft cocktail pour cost.
\nDrift more than 3 points for two weeks running, something is wrong.

The signal: any single category drifting more than three percentage points above target for two consecutive weeks is not noise. It is over-pouring, comp abuse, or theft. Spirits creeping to 27 percent without a price change or a spec change almost always means free pours. Check the count.

2. Labor Cost Percentage

Labor cost percentage is total labor (hourly wages, salaried management, payroll taxes, benefits, and workers comp) divided by total revenue. Most owners only count the hourly. That is the mistake that turns a “29 percent labor cost” into a 38 percent labor cost the moment the accountant runs the real numbers at quarter close.

The target at a bar-led concept is 25 to 30 percent. Full-service restaurants with kitchens run 30 to 35. Fine dining sits at 35 and up. A craft cocktail bar that is running labor above 35 percent has a structural problem, not a bad week. Above 38 percent the math is no longer recoverable through any volume increase a single bar can produce. The National Restaurant Association’s 2024 analysis confirmed labor as the single largest variable cost in the industry, and the primary driver of margin compression.

The signal worth acting on is consistency, not a single Saturday. If three of your last four Friday nights ran labor above 32 percent, you are either overstaffed at the door, overstaffed behind the bar, or paying a manager-on-shift who is not actually managing. Audit the schedule, not the till.

$\"5$

3. Prime Cost (COGS + Labor)

This is the number everyone should be running and almost nobody actually does. Prime Cost is the sum of your cost of goods sold plus your labor cost, expressed as a percentage of revenue. It is one of the most-cited diagnostic metrics in commercial hospitality, and it is the number that decides whether a bar survives.

The target is under 60 percent. Best-in-class operators run 55 to 60. The 60 to 65 band is acceptable for full-service with kitchens. Above 65 you are in the danger zone. Above 70, you are running an unprofitable bar that is being subsidized by either the owner’s savings or the line of credit.

THE NUMBER

< 60%

Prime Cost (COGS + Labor).
\nThe single best predictor of whether a bar survives year two.

Here is the practical leverage. You can run a perfect 20 percent pour cost and still close the bar if labor is at 45 percent. The bar at 25 percent pour cost and 28 percent labor (Prime Cost 53) is in fundamentally better shape than the by-the-book operator hitting every textbook ingredient target but overstaffed by two bodies a night. The arithmetic is unforgiving and it works in both directions.

Run pour cost daily. Run labor cost daily. Run Prime Cost weekly. If you only run one of the three, run Prime Cost.

4. Cover Count and Average Check

Two numbers, one read. Cover count is the number of guests served. Average check is total revenue divided by cover count. Together they tell you what is happening with your room and what is happening with your menu, and the diagnostic value is entirely in which one of the two is moving.

For a craft cocktail bar, an average check of $45 to $75 per guest is the working band that most operators report. Premium urban markets push past $80. Neighborhood bars sit at $35 to $50. Hotel and destination bars often hit $100. Know your number. If you don’t, pull last quarter’s POS data tonight.

The comparison that matters is not week over week. It is same day of week, year over year, with weather and event variance controlled for. A Tuesday in May next to a Tuesday in May last year tells you something. A Friday compared to the Tuesday before it tells you nothing.

The signal: a sustained 10 to 15 percent drop on a matched comp day over two or more weeks, with no weather or competitor event to explain it, is a product issue. The bar across the street opened, your bartender of two years left, the new menu hit and missed, the music is too loud. Find which one before the third week, because at three weeks the customers who didn’t come back are now in the habit of going somewhere else.

If cover count is steady but average check is dropping, your guests are still showing up but ordering less. That is a menu, pricing, or service problem. If cover count is dropping but average check is steady, the guests you have are still spending normally, you just have fewer of them. That is a product, marketing, or competition problem. Different diagnoses, different fixes.

$\"5$

5. RevPASH (Revenue Per Available Seat Hour)

The metric most owners have never heard of. It is also the metric most high-end operators use to make staffing and hours-of-operation decisions, and it is the cleanest single number for telling you whether your bar is being run efficiently against its physical capacity.

RevPASH is total revenue divided by available seat hours. If you have 40 seats and you are open from 5pm to 1am (8 hours), you have 320 seat-hours per night. A Friday that does $8,000 in revenue runs at $25 per seat hour. A Tuesday that does $1,600 runs at $5. The metric was introduced by Sheryl Kimes and co-authors at Cornell in 1998 and remains the cleanest revenue-management tool in hospitality.

The working operator benchmarks: fine dining and high-end cocktail bars target $25 and up on peak nights. Full-service restaurants in their profit zone hit $20 to $30. Neighborhood bars often run $10 to $20. Below $15 on a Friday or Saturday is a problem you cannot ignore: pricing too soft, throughput too slow, staffing too thin, or all three.

Why this beats raw revenue: a $20,000 Saturday at a 100-seat room ($25 RevPASH) is not the same business as a $20,000 Saturday at a 40-seat room ($62 RevPASH). The second bar is twice the operation, and the difference is invisible if you only look at the deposit slip. RevPASH also exposes the most expensive decision in the industry, which is keeping the doors open during shifts that are not earning. A Tuesday that runs at $4 RevPASH for six weeks running is a Tuesday you should be closed.

Your daily bar metrics dashboard (60 seconds)

Print this on a card and stick it inside the office door:

Pour cost (rolling 7 days), versus your target band. Labor cost (yesterday), versus 25 to 30. Prime cost (weekly running), versus 60. Cover count and average check (yesterday vs. matched day prior year). RevPASH (yesterday’s peak shift), versus 15 minimum and 25 ideal.

Sixty seconds. Done before the first delivery arrives. The owners who do this are the ones still standing at year five.

A note on what to ignore

There are dozens of metrics the consultants will try to sell you. Most of them are noise. Comp percentage matters, but only when it deviates per bartender. Inventory variance matters monthly, not daily. Customer acquisition cost is for marketers, not operators. Net Promoter Score is a vanity metric below 100 seats. None of these will keep you open if Prime Cost has been at 68 percent for three months.

The five numbers above are the dashboard. Everything else is the report you read after the dashboard tells you something is wrong.

What to take to tomorrow’s open

Pull yesterday’s POS into a single sheet. Calculate the five numbers. Write them on the inside of your office door, in pencil, every morning, for thirty days. By day thirty, you will see the patterns. The Tuesday that always loses money. The bartender whose shifts always run hot on pour cost. The week of the month when labor creeps. You cannot fix what you cannot see, and you cannot see what you do not measure.

The bars that survive a decade are not the ones with the best discipline on cocktail technique. They are the ones whose owners look at the same five numbers every morning before the first guest walks in.

Part of the Bar Owner Playbook series on BarMagazine.com. Previously: How to Price a Cocktail, Contribution Margin vs Factor Pricing, and How to Design a Cocktail Menu That Sells. Coming next: the 30-minute shift opener that the best bars in the world run before service.

Sources and further reading

BackBar Academy, 2026 Pour Cost Targets and Bar Profitability. Toast POS, Restaurant Labor Cost Percentage. National Restaurant Association, Elevated Labor Costs Had a Significant Impact on Restaurant Profitability in 2024. Restaurant365, How to Calculate Prime Cost in a Restaurant. Baker Tilly, Prime Cost Target Tips. TouchBistro, 10 Essential Restaurant Benchmarks (2026). Kimes, S., Chase, R., Choi, S., Lee, P., Ngonzi, E., Restaurant Revenue Management, Cornell Hotel and Restaurant Administration Quarterly (1998). Mirus, Voids and Comps Theft Benchmarks.

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How to design a cocktail menu that sells is the most under-studied piece of bar economics. Most operators spend weeks agonizing over which drinks go on the list and an afternoon deciding how they are laid out. That ratio is backwards. The cocktails are inventory; the menu is the salesperson. And the science of what actually makes a guest order one drink instead of another is older and more rigorous than the bar industry pretends.

The myth most owners still believe

Walk into any conference room where bar consultants talk about menu design and you will hear the phrase golden triangle. The theory: a guest’s eyes land first on the top-right of a menu, then dart to the top-left, then to the bottom-right, and that is where you put your highest-margin items. It has been repeated in trade publications, consulting decks, and bar-school slide shows for thirty years.

It is also wrong.

The research that originally produced the golden-triangle theory was based on retail and grocery layouts, not menus. When researcher Sybil Yang at the Cornell School of Hotel Administration ran proper eye-tracking on actual restaurant menus in 2012, she found that guests do not scan menus at all. They read them. Top to bottom, left to right, like a book. There is no triangle. There is only the order in which items appear on the page.

This matters because it inverts the playbook every operator has been working from. Your highest-margin cocktail should not be in the top-right corner. It should be the first item in each section.

$\"How$

The four levers that actually move sales

Strip away the folklore and there are exactly four things on a cocktail menu that have been shown to materially change what guests order. All four are simple. All four are backed by published research. All four can be applied to your next reprint.

First, position drives orders. The first item in any menu section consistently receives more attention and more orders than items below it. The last item gets the second-most attention. The middle is where dead weight goes to die. Whatever you most want a guest to order, put it first. Whatever you second-most want them to order, put it last. Then arrange the rest by flavour profile, not by margin.

Second, dollar signs reduce spending. Yang, Kimes, and Sessarego published a study in 2009 that is among the most-cited pieces of menu-design research in hospitality. Three groups of guests were given identical menus: one with prices formatted as $14.00, one as 14.00, and one as fourteen dollars. The “$14.00” group spent the least. The “14.00” group, with no dollar sign and no decimals, spent roughly eight percent more. The “fourteen dollars” group spent the most of all but it reads pretentious on a real menu. The lesson is the same either way: strip every dollar sign and every decimal from your cocktail menu before the next reprint. It is the highest-leverage change in this entire article.

Third, anchor with one premium drink. A study published in the International Hospitality Review in 2024 confirmed what spirits marketers have known intuitively for decades: a single premium-priced item near the top of a list lifts the perceived value of every item below it. Put one twenty-six-dollar cocktail in the first read of your menu and your sixteen-dollar cocktails sell more. Position one of each section should still go to your highest-margin workhorse – the cocktail that actually sells. The anchor sits nearby in the first read, but its job is contrast, not volume. It may sell rarely; that is not its job. Its job is to make every other price feel reasonable by comparison.

Fourth, descriptive names sell better than evocative ones. Menu items with names that describe a real ingredient or technique consistently outsell items with abstract or vibe-driven names. “Smoked Cherrywood Old Fashioned” outsells “The Watchmaker.” “Wild-Garden Negroni” outsells “Bird in Hand.” Tell the guest what is in the drink. Mystery is for the bartender’s discretion at the point of order, not the menu. The most expensive line you can put on a cocktail menu is a name that requires the bartender to explain it.

$\"How$

A worked example: before and after

Consider a generic cocktail menu titled Signatures with five entries: Smoked Old Fashioned, The Watchmaker, Garden Negroni, House Daiquiri, Bird in Hand. Prices: $16, $16, $14, $14, $26. All prices formatted as $16.00.

That menu is leaving money on the table in four separate, additive ways. The dollar signs and decimals are costing roughly eight percent of revenue. The premium drink, Bird in Hand, is buried at the bottom of the list where it cannot anchor the rest of the menu. Two of the five names are evocative rather than descriptive, which research suggests costs roughly a quarter of their potential orders. And the highest-margin drink, whichever it is, is not first in the section.

SAME MENU, REDESIGNED

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n

Position	Drink	Price
1 (highest margin)	Smoked Cherrywood Old Fashioned	16
2 (anchor)	Bird in Hand	26
3	Wild-Garden Negroni	14
4	House Lime Daiquiri	14
5 (curiosity tail)	The Watchmaker	16

Changes applied: dollar signs and decimals removed. Premium anchor moved to position one. Highest-margin drink moved to position two. Two evocative names rewritten as descriptive. Curiosity-driven name kept as the last item, where the few guests who pick it are the ones who would have picked it anyway.

Run the same drinks at the same prices for two weeks before the change and two weeks after. The lift in average check is real, measurable, and roughly the size of a part-time bartender’s monthly wage. None of it requires reformulating a single cocktail.

The menu audit checklist

Before any reprint, the working version of the diagnostic. Six lines, five minutes per section.

MENU AUDIT

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n

Position	Is your highest-margin drink first in its section?
Anchor	Is there one drink priced 50 percent above average to lift the rest?
Prices	Have you removed every dollar sign and every decimal?
Names	Does every name describe an ingredient or technique, not a vibe?
Length	Is each section between four and seven cocktails? More overwhelms.
Print	Is the paper substantial? Cheap menus reduce perceived value.

Reposition, do not discount

This is the operator’s instinct most worth overriding. When a cocktail is not selling, the wrong move is to drop its price. Lowering a cocktail’s price on a printed menu signals lower quality across the entire menu, not just that one drink. The right move, in order of effort, is one of three things: rename it, move it to the first slot in its section, or quietly cut it from the menu at the next reprint. Cocktail bars do not run sales. Cocktail bars curate. The bars that survive understand that a five-dollars-off Tuesday special does more long-term damage to perceived value than the short-term volume it produces.

The print and material question

There is a body of psychological research on menu materials (heavy paper, thick stock, leather binding) showing that guests rate the same food and drinks as both higher quality and worth more when served from a substantial menu. The mechanism is sensory association: weight in the hand signals weight in the value. The practical implication is to spend more on paper than feels reasonable. A laminated trifold off the printer next door is costing you in average check. A hand-bound, hot-foiled menu in eighty-pound stock is not vanity; it is a quiet, consistent revenue lever.

The number that matters most

Of all the levers in this article, one has been replicated more times and across more markets than any other. It is also the only change you can make without a single staff conversation, a single test order, or a single redesign cycle. You just send the printer a corrected file.

THE NUMBER

Average increase in guest spending when dollar signs and decimals are removed from the menu.
\nYang, Kimes & Sessarego, Cornell School of Hotel Administration (2009). Supported by subsequent menu psychology research. The cheapest revenue lever in hospitality.

How often to redesign

Once a year is the right cadence for the actual layout and printing. But the diagnostic should be quarterly. Every three months, pull a sales report from your POS sorted by cocktail. The bottom three drinks in each section are dead weight. Either reposition them, rename them, or replace them at the next print run. The top three are your anchors and should not move unless guest preference shifts decisively. Most owners overestimate how often guests notice a menu change and underestimate how often they should be making them. Guests notice when the menu has not changed in two years. They never notice when it has.

What to take to the next reprint

Apply the four levers in order of cost. Strip the dollar signs and decimals, which costs nothing. Move your highest-margin drink to the first slot in each section, which costs nothing. Rewrite any abstract or vibe-driven name into a descriptive one, which costs nothing. Add a single premium anchor near the top of the menu, which costs the price of one bottle of a higher-shelf spirit per month. Four changes, zero capital expenditure, and a meaningful lift in average check by the second weekend.

The bars that survive decades have rarely done so on the strength of a perfect cocktail. They have done so on the strength of a menu that consistently sold the right drinks to the right guests at the right margin. Menu design is not the part of bar economics taught loudest. It is the part that quietly decides whether the rest of the math works.

Part of the Bar Owner Playbook series on BarMagazine.com. Previously: How to Price a Cocktail and Contribution Margin vs Factor Pricing. Coming next: 5 Daily Bar Metrics to Keep Your Bar Open.

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How to design a cocktail menu that sells is the most under-studied piece of bar economics. Most operators spend weeks agonizing over which drinks go on the list and an afternoon deciding how they are laid out. That ratio is backwards. The cocktails are inventory; the menu is the salesperson. And the science of what […] More

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Solara Bar in São Paulo is the only independent venue outside North America certified by Bumble as a verified safe space for dates, and the bar has built an operational culture of safety that the wider industry has yet to learn how to replicate.

There is a bar in Vila Madalena where the entire operation stops if a woman feels unsafe. The music cuts. The staff moves. If the situation calls for it, the police are called. There is no hesitation, no waiting to see what happened. There is protocol, a trained team, and a management conviction that guides every shift: the well-being of every woman inside Solara is non-negotiable.

That culture did not happen by chance. It has a name, a method, and a partnership the house considers one of the most important in its history. And it sits on top of a serious cocktail program. Since opening in 2022, Solara has collected more than five major recognitions from Brazil’s leading food and drinks press. Here, safety and excellence are not competing values. They are the same thing.

A Bumble Certification No Other Bar Outside North America Holds

Bumble, the dating app with more than 100 million downloads across 190 countries, launched the BumbleSpot program in November 2018 in partnership with Marriott’s Moxy Hotels. The premise was simple. Users, mostly women, kept asking the same question: where is the best place to meet someone for the first time? The answer was a curated network of venues evaluated against rigorous standards of safety, inclusivity, hospitality, and atmosphere.

Certified locations are rare. Solara Bar is the only independent establishment outside North America to carry the seal. The only one in Brazil, in Latin America, and in any country beyond the North American continent. There is no other like it in the world.

The Partnership With Livre de Assédio

Getting there required method, training, and a partnership with the leading authority on safety in entertainment venues in Brazil. Livre de Assédio, founded by Ana Addobbati, is the country’s first platform specialized in the prevention and combat of harassment in bars, restaurants, and entertainment spaces. Its proprietary methodology combines technology, practical protocols, and human capacity-building to change the internal culture of a venue, not just the surface behavior.

The organization already operates at national scale. It provided technical advisory to the state of Rio de Janeiro for a mandatory training course for bar and restaurant workers, established by state decree. It is part of the Johnnie Walker Harassment-Free Bars Movement, which aims to train 4,000 establishments across Brazil. And it partners with Heineken Group and Sympla on the Diversão com Respeito program, hosted on the Sympla Academy platform.

For Solara, Livre de Assédio is not a training vendor. It is a culture-building partner.

“Entertainment venues are responsible for the well-being of their guests. Ana’s work and Livre de Assédio were essential in helping us build an environment where women feel comfortable and, at the very least, safe,” says Bruno Acioli, journalist and owner of Solara Bar.

Why the Culture Is Urgent

Brazil is one of Bumble’s fastest-growing markets in Latin America. Research conducted by Johnnie Walker in partnership with Livre de Assédio puts the challenge in stark relief: 66% of Brazilian women have been harassed in bars and restaurants, 53% have avoided going to an establishment out of fear, and 13% never feel safe in these environments. Among women who work in the sector, the figure reaches 78%.

These numbers do not describe exceptions. They describe the norm.

The Operational Architecture of Safety

Each protocol at Solara is a direct result of the work developed with Livre de Assédio. Together, they form a layered safety architecture, from the front door to the last drink of the night.

Registration and Visibility

Every guest is registered before being served. “Registration is the first barrier. Without it, no one is served. A person with bad intentions is no longer invisible, and knows they will not go unpunished if they do something inside our establishment,” Acioli says. The floor plan was designed for full visibility, with no isolated corners or hard-to-monitor zones. Lighting balances ambiance with visibility. There are no dark pockets where impunity can hide.

Team Composition and Body-Language Training

The majority-female staff is an intentional decision that shapes how guests are welcomed and how sensitive situations are handled. Every member of the team is trained to read body language before a guest has to say a word. A closed posture, a subtle tension, an uncomfortable glance. Any of those is enough to trigger a response. “In three years, we have never had to intervene in any situation of that kind. It is part of our daily briefing: an uncomfortable look is enough for someone on the team to position themselves to act without hesitation,” Acioli says.

Drink Covers and Full Authority to Intervene

Drink cover caps are available on request to prevent spiking, and the staff communicates their availability naturally. When something is identified, the team acts. “Our protocol is to stop the entire operation, cut the music, remove the victim from the aggressor, and call the police. The team is trained and ready to act. The protocol covers moral, psychological, physical, and sexual harassment, with no distinction of severity required to trigger a response,” Acioli says.

$\"Solara$

The Match Menu

On top of that operational foundation sits an experience designed for people meeting for the first time. The Match Menu is a curated selection of cocktails and dishes developed for couples on first, second, or third dates. Sensory profiles that invite conversation, dishes built for sharing, combinations that work as natural conversation starters. Printed ice-breaker questions arrive at the table: light, unexpected prompts that ease the tension of the first few minutes without forcing intimacy.

The house list itself is a love letter to the sun, a collection of cocktails made with sun-dependent ingredients that each require more than 40 hours of preparation. Solara’s Manhattanhenge was named one of the 10 best cocktails in São Paulo by VEJA SP in 2022, and the bar holds the Best Drinks Menu Award from Prazeres da Mesa Magazine for both 2022 (won within 40 days of opening) and 2024, plus three stars in the VEJA Comer & Beber Guide.

The Sunshine Society and the Wider Frame

Every year, Solara runs The Sunshine Society, an international bartender exchange that hands the counter to outside talent for one night. The lineup has included Thunderbolt from Los Angeles (24th in North America, 64th globally on the World’s 50 Best Bars list, and winner of the 2025 Ketel One Sustainable Bar Award), Barely Disfigured from Brooklyn, Fable from Cape Town, Machete from Puerto Rico, and Aruba Day Drink from Mexico, ranked 22nd best bar in North America by the World’s 50 Best Bars in 2025. Solara is also the first bar in Brazil sponsored by Copa Airlines and a partner of Diageo World Class, Amarula, Bombay Sapphire, Fords Gin, El Jimador Tequila, and Woodford Reserve.

“This is, without a doubt, our greatest source of pride. In the end, what matters is people. Having a distinction like this proves that our commitment goes far beyond the drinks served at the bar. It is about the well-being of every guest who chooses our address for a good night out,” Acioli says.

The cocktail industry has spent years talking about hospitality as a craft. Solara has translated that talk into an operational standard, with documented protocols, third-party certification, and three years of evidence behind the door. It is the benchmark the rest of the world’s bars now have a reference point to measure themselves against.

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Solara Bar in São Paulo is the only venue outside North America certified by Bumble as a verified safe-date space, with protocols built on real training. More

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","aioseo_breadcrumb_json":[{"label":"Home","link":"https://barmagazine.com/"},{"label":"Bars","link":"https://barmagazine.com/category/bars/"}],"_links":{"self":[{"href":"https://public-api.wordpress.com/wp/v2/sites/barmagazine.com/categories/63","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https://public-api.wordpress.com/wp/v2/sites/barmagazine.com/categories"}],"about":[{"href":"https://public-api.wordpress.com/wp/v2/sites/barmagazine.com/taxonomies/category"}],"wp:post_type":[{"href":"https://public-api.wordpress.com/wp/v2/sites/barmagazine.com/posts?categories=63"}],"curies":[{"name":"wp","href":"https://api.w.org/{rel}","templated":true}]}}],[],[],[]]},"author_wpcom":214508127},{"id":5043,"date":"2026-05-22T14:04:17","date_gmt":"2026-05-22T19:04:17","guid":{"rendered":"https://barmagazine.com/?p=5043"},"modified":"2026-07-15T09:15:32","modified_gmt":"2026-07-15T14:15:32","slug":"top-10-bars-in-singapore-2026","status":"publish","type":"post","link":"https://barmagazine.com/top-10-bars-in-singapore-2026/","title":{"rendered":"|Top 10 Bars| in Singapore 2026"},"content":{"rendered":"

Singapore’s cocktail scene now operates at the densest level anywhere in Asia, and the Top 10 Bars in Singapore today showcase the city’s remarkable depth – Indigenous Southeast Asian ingredient research, hotel-bar classical grandeur, DIY speakeasy minimalism and Japanese precision all operating within walking distance of each other. BarMagazine’s Top 10 Bars in Singapore 2026 highlights the venues that best represent this momentum, selected through editorial consensus and insights from across the international bar community.

Singapore put eleven bars across Asia’s 50 Best Bars 2025 (five in the top 50, six in the extended 51–100), and Jigger & Pony held the city’s highest position at No. 3 in Asia and No. 9 on the World’s 50 Best Bars 2025. Jigger & Pony was also named Bar of the Year on Tatler’s Best 20 Bars Singapore 2026.

\"Top — Jigger & Pony – Tanjong Pagar – No. 3 Asia, No. 9 World 2025

1. Jigger & Pony (Tanjong Pagar)

Indra Kantono and Gan Guoyi’s Amara Hotel bar holds No. 3 on Asia’s 50 Best Bars 2025 and No. 9 on the World’s 50 Best Bars 2025, Singapore’s highest-ranked cocktail bar globally. Tatler named it Bar of the Year on the Best 20 Bars Singapore 2026. The menu is published as a magazine that changes annually, each issue built around a theme; the current edition is BLOOM. Bar Operations Manager Martin leads the team alongside Principal Bartenders David and Saverio, balancing classical technique with Singapore’s hybrid cultural identity. Jigger & Pony remains the standard against which every other Southeast Asian cocktail bar is measured.

\"Top — Offtrack – Boat Quay – No. 23 Asia, music-led

2. Offtrack (Boat Quay)

Dean Chew of Darker Than Wax and Daniel O’Connor of Ice Cream Sundays opened Offtrack on North Canal Road in January 2022, and the music-led cocktail bar arrived at No. 23 on Asia’s 50 Best Bars 2025. A custom hi-fi listening system designed by Chew anchors the room; the cocktail list runs cult classics alongside lesser-used spirits and fermented house ingredients, and the music programming rotates between Darker Than Wax and Ice Cream Sundays’ DJ rosters. Offtrack reads as Singapore’s most music-serious cocktail bar.

\"Top — Nutmeg & Clove – Bras Basah – Singapore’s own pantry

3. Nutmeg & Clove (Bras Basah)

Colin Chia’s bar at 8 Purvis Street sits at No. 24 on Asia’s 50 Best Bars 2025 and on Tatler’s Best 20 Bars Singapore 2026. The menu mines Singapore’s own pantry, including nutmeg, clove, gula melaka, pandan, calamansi and laksa leaf, and rebuilds Singapore Slings, Coffee Negronis and tropical highballs from those ingredients up. Nutmeg & Clove is the most Singaporean cocktail bar in the city by intent and execution.

\"Top — Cat Bite Club – Duxton – No. 44 Asia, bold flavor

4. Cat Bite Club (Duxton)

Jesse Vida (formerly head bartender at Atlas) and Gabriel Lowe opened Cat Bite Club at 75 Duxton Road in June 2023, and the agave-and-rice-spirit cocktail bar arrived at No. 44 on Asia’s 50 Best Bars 2025. Childhood friends who launched parallel bartending careers in San Francisco in 2007, the duo’s menu draws on their Mexican and Asian heritage, with a focus on mezcal, tequila, sotol, baijiu and shochu. Bold flavors, aggressive technique, and one of the city’s most personable bar teams. Cat Bite Club climbed the rankings faster than any new Singapore bar in recent memory.

\"Top — Native – Telok Ayer – 10 years of Indigenous SE Asian cocktails

5. Native (Telok Ayer)

Vijay Mudaliar’s Amoy Street bar celebrates ten years in 2026 and continues to define what Indigenous Southeast Asian cocktailing means: ants, lemongrass, jackfruit, bamboo, coconut, and house-distilled regional spirits sourced from small producers across India, Malaysia, Vietnam and the Philippines. Native sits at No. 45 on Asia’s 50 Best Bars 2025 and on Tatler’s Best 20 Bars Singapore 2026. No other bar in Asia has done more to make the region’s own ingredients the point of the drink.

\"Top — Side Door – Duxton – Bannie Kang’s new arrival

6. Side Door (Duxton)

Husband-and-wife duo Bannie Kang and chef Tryson Quek opened Side Door at 3 Neil Road in 2024 and arrived at No. 53 on Asia’s 50 Best Bars 2025 as one of the year’s strongest new entrants. The bar grew out of the couple’s private dining concept inside their HDB flat; the public space pairs Kang’s cocktail program (she was Diageo World Class Bartender of the Year 2019) with snacks built on Kang’s Korean heritage and Quek’s classical training. Side Door is the most exciting new opening in Singapore’s cocktail scene this cycle.

\"Top — Sago House – Duxton Hill – DIY, made-this-week

7. Sago House (Duxton Hill)

Jay Gray, Desiree Jane Silva (ex-28 HongKong Street and EC Proof) and George Abishek (formerly Spiffy Dapper) built Sago House at 37 Duxton Hill during Singapore’s 2020 lockdown with the explicit philosophy that everything (bar, glassware, syrups, garnishes) would be made in-house from local ingredients sourced that week. The result sits at No. 56 on Asia’s 50 Best Bars 2025 and runs as the most punk, DIY-aesthetic cocktail bar in Singapore. The menu changes constantly; the drinks are unrepeatable.

\"Top — Manhattan – Orchard – In-hotel rickhouse, two-time Asia No. 1

8. Manhattan (Orchard)

Manhattan opened in 2014 at what was then the Regent Singapore (now Conrad Singapore Orchard) and placed Singapore on the global cocktail map by topping Asia’s 50 Best Bars in 2017 and 2018 and reaching No. 3 on the World’s 50 Best Bars 2018. The on-site rickhouse, the first in any hotel bar globally, produces solera-aged Negronis and barrel-aged cocktails on a scale no Asian bar has matched. East47, the bar-within-a-bar concept opened in 2024, was named Tatler’s Best New Bar Singapore 2025. Manhattan continues to anchor Singapore’s cocktail history.

\"Top — Atlas – Bugis – Art Deco grandeur, 1,300-bottle Gin Tower

9. Atlas (Bugis)

Inside the Art Deco Parkview Square tower, Atlas operates one of the most architecturally dramatic cocktail rooms in Asia. The eight-metre Gin Tower holds over 1,300 expressions sourced globally; the rose-gold Champagne Room runs a curated selection of 250 labels. The Martini and Champagne programme is built around theatrical service that other rooms simply cannot replicate. Atlas appears on Tatler’s Best 20 Bars Singapore 2026 and remains a required visit for visitors and a regular destination for locals.

\"Top — Live Twice – Bukit Pasoh – Japanese register, Jigger & Pony group

10. Live Twice (Bukit Pasoh)

The Jigger & Pony group’s most aesthetically considered bar channels 1960s Tokyo through a Bukit Pasoh shophouse: dark wood, low-slung lounges, a mid-century soundtrack drawing from the 1960s, 1970s and early 1980s, and a cocktail program built around Japanese spirits, ingredients and bartending culture. Live Twice features on Tatler’s Best 20 Bars Singapore 2026 and operates as the Asian counterpart to a Ginza highball bar, quietly precise, deeply atmospheric.

Singapore’s cocktail identity now reaches in every direction the global bar industry is pulling: Indigenous-ingredient research at Native, hotel-bar classicism at Manhattan and the Connaught-equivalent grandeur of Atlas, the DIY-speakeasy ethic at Sago House, Japanese register at Live Twice. Jigger & Pony anchors the city at the very top of the world list. The bars do the rest. No other Asian city operates at this depth right now.

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Singapore’s cocktail scene now operates at the densest level anywhere in Asia, and the Top 10 Bars in Singapore today showcase the city’s remarkable depth – Indigenous Southeast Asian ingredient research, hotel-bar classical grandeur, DIY speakeasy minimalism and Japanese precision all operating within walking distance of each other. BarMagazine’s Top 10 Bars in Singapore 2026 highlights the […] More

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Side Door – Duxton – Bannie Kang’s new arrival More

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Two pricing methods, two completely different operating philosophies, and the question most bar owners have never been asked: are you trying to hit a percentage, or are you trying to make money?

Contribution margin pricing is the alternative to factor pricing that most bar owners have heard of but never properly applied, and the gap between the two methods is the difference between a bar that hits its pour cost target and a bar that grows profit. A Negroni with $1.95 in cost of goods, priced on the menu at sixteen dollars, runs at a 12 percent pour cost and produces $14.05 of gross profit per pour. A complex signature with five dollars in cost of goods, priced at twenty-five, runs at 20 percent pour cost and produces twenty dollars of gross profit per pour. By factor pricing, the Negroni is the better drink on the menu. By contribution margin, the signature is the better drink. Both numbers are correct. They are answering different questions.

This is the most consequential pricing argument in commercial hospitality, and it is the one most bar owners have never sat down and resolved. Here is what the two methods actually are, where each one is right, where each one is wrong, and what serious operators do in practice.

What factor pricing actually is

Factor pricing, sometimes called pour-cost pricing or multiplier pricing, is the method taught in every bartender school, every hospitality program, and every operator handbook published in the last forty years. The formula is Menu Price = COGS × Factor, where the factor is the inverse of your target pour cost percentage. A 25 percent pour cost target gives you a 4× factor. A 20 percent target gives you 5×. A 22 percent target gives you 4.55×.

The equivalent way to write it, which is the form most operators actually use, is Menu Price = COGS ÷ Target Pour Cost %. So a cocktail with $2.50 in true COGS priced at a 22 percent target lands at $11.36, which you round up to twelve. (Before any yield or spillage adjustment, and before psychological price rounding, which we covered in detail in the companion piece on how to price a cocktail.)

The strength of factor pricing is that it is fast, simple, scales across an entire menu, and gives you a defensible discipline against COGS drift. A bartender who consistently over-pours a half-ounce of premium gin will show up in your weekly pour cost report. A theft pattern that runs four percent of inventory through the back door without a register ring will show up in pour cost variance. As a control metric, factor pricing is exceptionally good.

The weakness of factor pricing is that it tells you nothing about which cocktails actually make you money in dollars, only which ones hit a ratio.

$\"Contribution$

What contribution margin actually is

Contribution margin is a concept from managerial accounting, not from hospitality. The formula is CM = Price − Variable Cost, expressed either in absolute dollars per unit or as a percentage of price. In a cocktail context, variable cost is essentially COGS, because the labor cost of pouring one additional cocktail at an already-staffed bar is near zero in the short run. So the working bar formula is CM = Menu Price − COGS, in dollars.

The contribution margin is the amount each cocktail contributes to covering fixed costs (rent, salaried staff, insurance, depreciation, the lease on the ice machine) and, after fixed costs are covered, contributing to profit. The standard managerial-accounting reference is Garrison, Noreen and Brewer’s Managerial Accounting, the textbook used in roughly every business school accounting course in the United States.

The strength of contribution margin is that it tells you, in real dollars, how much money a cocktail puts in your pocket. A bar with $40,000 in monthly fixed costs needs to generate $40,000 in contribution margin before it makes a single dollar of profit. Whether that CM comes from 2,500 cocktails at $16 average price or 1,800 cocktails at $22 average price is the operational question, but the breakeven point is the dollars, not the percentage.

The weakness of contribution margin is that a high CM per unit is meaningless if the cocktail doesn’t sell. A $40 absinthe-and-mezcal signature with a $35 contribution margin that sells four times a month produces less total CM than a $14 Daiquiri with a $12 contribution margin that sells two hundred times.

The same Negroni, viewed two ways

This is the example that exposes what each method is actually optimizing.

THE COMPARISON

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n

	Negroni	Premium Signature
COGS	$1.95	$5.00
Menu price	$16	$25
Pour cost %	12.2%	20.0%
Contribution margin ($)	$14.05	$20.00
Contribution margin %	87.8%	80.0%

By factor pricing, the Negroni is the better drink (lower pour cost).
\nBy contribution margin, the signature is the better drink ($5.95 more profit per pour).

COGS assumes typical US open-state wholesale, late 2025. A Negroni built with premium spirits will land at $2.50 to $3.25 COGS in many markets.

If your bar sells equal numbers of both, the signature out-earns the Negroni by $5.95 every time the bartender shakes it. Over a year of even modest volume, that is the difference between a difficult fourth quarter and a comfortable one. If you have been training your bartenders to upsell the Negroni because it is the highest-margin drink on the menu, by percentage, you have been pointing them at the wrong target.

The percentage doesn’t pay rent. The dollars pay rent.

Why factor pricing still dominates the textbook

If contribution margin tells you the right thing in dollars, why does every hospitality school still teach factor pricing first? Three reasons, all of them defensible.

First, factor pricing is a control discipline, not just a pricing method. Pour cost variance catches over-pouring, theft, spillage, and recipe drift faster than any other single metric a bar runs. An operator who abandons factor pricing as a diagnostic loses the cleanest available signal that something is wrong on the floor.

Second, factor pricing scales. If you are pricing forty cocktails across a menu, applying a consistent factor produces a coherent menu where prices land in similar ranges for similar build complexity. Pure contribution margin pricing, applied without a factor floor, leads to inconsistency: a low-COGS cocktail priced to its CM target lands at $11, the cocktail next to it lands at $19, and the menu loses its rhythm.

Third, factor pricing is faster to train. A new beverage director can be taught factor pricing in an hour and apply it correctly across an entire menu. Contribution margin requires a deeper grasp of the bar’s fixed cost structure, the breakeven analysis, and a willingness to make individual menu decisions that the factor doesn’t constrain. Most working bars don’t have an operator with the time or training to do that work well.

Jeffrey Morgenthaler, in his widely-cited piece on how to price a cocktail menu, describes pricing a menu around a target pour cost (he cites 18 to 24 percent as the typical industry range) while allowing strategic loss leaders. He gives an example of a complex 32 percent pour cost cocktail kept on the list to “bring in a constant flow of new guests” who then drive volume on lower-pour-cost drinks. This is not contribution margin pricing, but it is factor pricing applied with the kind of operator judgment that gets you closer to where contribution margin would land.

Why contribution margin matters more than most operators admit

The argument for contribution margin pricing is not academic. It is the framework that menu engineering rests on. The original menu engineering model, published by Michael Kasavana and Donald Smith of Michigan State in 1982, classifies every menu item along two axes: popularity and contribution margin. The four cells are familiar to anyone who has been through a hospitality program:

Stars: high popularity, high contribution margin. Keep them, protect them, feature them at position one.
Plowhorses: high popularity, low contribution margin. Re-engineer to lift the CM (smaller pour, cheaper modifier, modest price increase) without killing the popularity.
Puzzles: low popularity, high contribution margin. Move them to better positions, redescribe them, train staff to recommend.
Dogs: low popularity, low contribution margin. Cut them.

Every modern POS analytics module that does menu analysis, Toast, BackBar, WISK, Sculpture Hospitality, is implementing some version of Kasavana and Smith. Operators using these tools are running contribution margin analysis whether they call it that or not. The framework is no longer fringe; it is the default analytical layer underneath modern beverage operations.

David Lund, a former Fairmont regional controller who writes as the Hotel Financial Coach, puts it bluntly: “The real game to understand is contribution margin. What makes the biggest dollar profit is what is truly important…” That is the hotel-finance view. It is also the view operators arrive at the first time they sit down with a sophisticated F&B accountant.

THE PRINCIPLE

Factor controls. Margin earns.

Pour cost catches drift, theft, and over-pouring.
\nContribution margin tells you which drinks pay rent.
\nSerious operators run both.

The honest counter-arguments

Three pushbacks deserve to be addressed directly, because each one is partly right.

“You can’t bank a percentage.” True, but you also can’t bank a contribution margin without volume. A $20 CM signature that sells four times a month produces $80 in CM. A $12 CM Daiquiri that sells 200 times a month produces $2,400 in CM. The Daiquiri is the better drink on the menu, full stop, even though its CM per unit is lower. Contribution margin per unit is meaningless without the popularity axis from menu engineering.

“Pour cost is the only metric that catches operational drift.” Also true. If you abandon factor pricing as a discipline, you lose the cleanest available control on theft, over-pouring, and spec drift. The right answer is not to choose between them; it is to use factor pricing as the control metric (weekly pour cost variance, by category) and contribution margin as the pricing and menu-engineering metric (quarterly menu review).

“Pure CM pricing ignores price elasticity.” True. A $25 signature might price your room out of its market entirely. CM is blind to the demand curve. The defense is the same as for factor pricing taken in isolation: no single number replaces operator judgment. The market and the concept set the ceiling. The math sets the floor. The discretion in between is where the operator earns their keep.

What working bars actually do

The increasingly common position among modern beverage directors, reflected across Toast, BackBar Academy, and the hospitality-finance literature, is the hybrid model.

The hybrid runs like this. Pour cost discipline at the SKU level, with a target band (20 to 24 percent for craft cocktail programs, as we covered in the pricing piece). Variance reports run weekly. Anything outside the band for two weeks running triggers an investigation: spec change, ingredient price change, over-pouring, theft, comp abuse.

Contribution margin analysis at the menu level, run quarterly during menu reviews. Every cocktail classified into the Kasavana-Smith matrix. Stars protected, plowhorses re-engineered, puzzles repositioned, dogs cut.

A weighted blended pour cost target at the program level (the percentage you actually report on your P&L), held to your benchmark band by managing menu mix, not by setting every individual cocktail to a uniform target.

And a fixed-cost coverage check at least once a quarter: total monthly contribution margin generated by your top ten cocktails divided by total monthly fixed costs. If the top ten cocktails are not generating at least 80 percent of your fixed-cost coverage, your menu is not earning its keep, and the cuts come from the bottom of the matrix, not from the top.

This is more work than factor pricing alone. It is also the difference between a bar that hits its pour cost target and closes, and a bar that hits its pour cost target and grows.

What to take to the next menu meeting

Three actions, in order. First, pull your last quarter’s POS data and run a Kasavana-Smith classification on every cocktail. You will discover at least one star you have been hiding in position five, and at least one dog you have kept on the menu out of loyalty. Second, calculate the total contribution margin generated by your top ten cocktails over the last quarter, and compare it to your fixed cost base. That number will tell you whether your menu is actually paying rent or whether your room is. Third, set a pour cost target band as a control discipline, not a pricing target. The target is the floor. The market is the ceiling. The contribution margin is the answer to the question you should have been asking all along.

The bars that survive a decade are not the ones with the cleanest pour cost reports. They are the ones whose owners understand that the percentage is a leash, the dollars are the dog.

Part of the Bar Owner Playbook series on BarMagazine.com. Companion pieces: How to Price a Cocktail. Coming next: the five numbers every bar owner should check every day, and how to design a cocktail menu that actually sells.

$\"Contribution$

Sources and further reading

Kasavana, M.L. & Smith, D.I., Menu Engineering: A Practical Guide to Menu Analysis (Hospitality Publications, 1982). Garrison, R., Noreen, E., Brewer, P., Managerial Accounting (McGraw-Hill, current edition). Lund, D., Beverage Cost or Contribution Margin? Hospitality Financial Leadership. Morgenthaler, J., How to Price a Cocktail Menu. Toast POS, Bar Menu Pricing Strategy. BackBar Academy, 2026 Pour Cost Targets. Restaurant365, Is Labor a Fixed or Variable Cost. Lumen Managerial Accounting, Contribution Margin. Raab, C. & Mayer, K., Menu Engineering and Activity-Based Costing (2007).

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Two pricing methods, two completely different operating philosophies, and the question most bar owners have never been asked: are you trying to hit a percentage, or are you trying to make money? Contribution margin pricing is the alternative to factor pricing that most bar owners have heard of but never properly applied, and the gap […] More

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London’s cocktail scene operates at world-best altitude, and the Top 10 Bars in London today showcase the city’s full range, Mayfair hotel grandeur, Soho late-night density, and an East End where the most personal cocktail programs have quietly redrawn the map. BarMagazine’s Top 10 Bars in London 2026 highlights the venues that best represent this momentum, selected through editorial consensus and insights from across the international bar community.

London put four bars in the World’s 50 Best Bars 2025 top fifty and another three in the extended 51–100 list, a deeper showing than any city outside of Asia. Tayēr + Elementary held the city’s highest position at No. 5; the Connaught Bar followed at No. 6. Satan’s Whiskers climbed to No. 21 and was crowned London’s No. 1 on the UK Top 50 Cocktail Bars 2026. Beyond the rankings, London’s cocktail identity is split across three distinct districts: Mayfair’s hotel grandeur, Soho’s late-night density, and a Hoxton-Bethnal Green axis where the city’s most personal cocktail bars have quietly redrawn the map. BarMagazine’s Top 10 spans all three.

\"TayerElementary\" — Tayēr + Elementary – Old Street – No. 5 World’s 50 Best 2025

1. Tayēr + Elementary (Old Street)

Alex Kratena and Monica Berg’s Old Street bar holds the highest London ranking on the World’s 50 Best Bars 2025 at No. 5. The format is two rooms in conversation: Elementary serves draught-precision classics for high-volume drinking, while Tayēr runs an open-counter chef’s-table program built around bartender-driven research, fermentation and house-distilled ingredients. Kratena and Berg’s previous bar (Artesian at the Langham) topped the world list four years running. Tayēr + Elementary is the most internationally significant cocktail bar in the city right now.

\"Top — Connaught Bar – Mayfair – No. 6 World’s 50 Best 2025

2. Connaught Bar (Mayfair)

Agostino Perrone’s Mayfair institution sat at No. 6 on the World’s 50 Best Bars 2025 and held the No. 1 global position in 2020 and 2021. The David Collins-designed silver-leaf room frames a Martini trolley service that has become a London ritual; the cocktail list moves through Italian futurism, English botanicals and seasonal house spirits with the discipline of a fine-dining tasting menu. The Connaught Bar is the standard against which every London hotel cocktail program is measured.

\"Top — Satan’s Whiskers – Bethnal Green – No. 21 World, No. 1 London 2026

3. Satan’s Whiskers (Bethnal Green)

Bethnal Green’s Cambridge Heath Road bar climbed to No. 21 on the World’s 50 Best Bars 2025 and was named London’s No. 1 (UK No. 3) on the Top 50 Cocktail Bars 2026 list, its fourth time at the top of the UK ranking after 2019, 2023 and 2024. The menu rewrites itself daily; service is fast, classic and unfussy. Taxidermy on the walls, hip-hop on the speakers, the strongest off-list-Martini culture in London.

\"Top — Scarfes Bar – Holborn – No. 31 World’s 50 Best 2025

4. Scarfes Bar (Holborn)

Yann Bouvignies’s bar inside the Rosewood London moved up to No. 31 on the World’s 50 Best Bars 2025 (from No. 37 in 2024). The Gerald Scarfe murals and live jazz set the room’s tone; the cocktail program is built around literary and cinematic narratives that change every twelve months, each menu produced as a fully designed book. Scarfes operates as the most thematically ambitious hotel bar in the city.

\"Top — A Bar with Shapes For a Name – Hoxton – Bauhaus cocktails

5. A Bar with Shapes for a Name (Hoxton)

Remy Savage’s Kingsland Road bar at No. 73 on the World’s 50 Best Bars 2025 takes its design language directly from the Bauhaus. The menu is structured around six cocktails per chapter, each cocktail tied to a single color or geometric form, with bottles, glassware and even the bar’s typography designed in-house. Savage previously ran the bar program at Little Red Door in Paris; here, conceptual rigour and flavor are held in perfect balance.

\"Top — Three Sheets – Soho – Industry favorite, five-cocktail menu

6. Three Sheets (Soho)

Noel and Max Venning’s Greek Street bar holds No. 80 on the World’s 50 Best Bars 2025 and was a 2024 Spirited Awards finalist for World’s Best Cocktail Menu. The five-cocktail concise menu changes seasonally and is built around house-fermented kombuchas, kefir-washed spirits and acid-adjusted citrus. The format is minimalist by design: small room, short list, deep technique. Three Sheets is the bar industry’s bar in Soho.

\"Top — Kwãnt – Mayfair – Erik Lorincz’s Asian-classical fusion

7. Kwãnt (Mayfair)

Erik Lorincz, the Hungarian-Slovak bartender who ran the Savoy’s American Bar for nearly a decade, opened Kwãnt above Maddox Street in 2018 and arrived at No. 79 on the World’s 50 Best Bars 2025. The room channels colonial-era Asia in dark wood and Far East tilework; the cocktail list weaves Asian ingredients (sake, plum wine, sesame, yuzu, lemongrass) into European classical structure. Lorincz remains one of the most technically respected bartenders in Europe.

\"Top — Lyaness – South Bank – Mr Lyan, sustainability defined

8. Lyaness (South Bank)

Ryan Chetiyawardana’s South Bank bar inside Sea Containers London has won Sustainable Bar of the Year on the UK Top 50 Cocktail Bars list three times (2022, 2023, 2025). The menu is built around six house-developed core ingredients each season, a structure unique to Mr Lyan’s programs, turning sustainability into a creative framework rather than a marketing line. Chetiyawardana’s group also runs Seed Library at the NoMad New York; Lyaness is the London flagship of that philosophy.

\"Top — Swift – Soho – Two floors, two rituals

9. Swift (Soho)

Bobby Hiddleston and Mia Johansson’s Old Compton Street bar runs two registers across two floors: the upstairs aperitivo room serves classics quickly and quietly, while the downstairs late-night bar leans into Irish whiskey, peated highballs and deep-cut spirits. Swift has been a Top 50 Cocktail Bars UK fixture since opening in 2016 and continues to define how Soho drinks before and after dinner. The Irish coffee on Swift’s menu is the most-imitated version in the city.

\"Top — Side Hustle – Covent Garden – NoMad London, ex-NoMad NYC team

10. Side Hustle (Covent Garden)

Leo Robitschek (ex-NoMad New York) oversees the bar program at the NoMad London hotel in the former Bow Street Magistrates’ Court. Side Hustle’s Mexican-influenced menu spans agave-led cocktails, fresh-pressed citrus and a kitchen producing tacos al pastor and snacks built to drink. The bar features on the UK Top 50 Cocktail Bars list and gives London its clearest answer to the Death & Co / NoMad lineage of American-bar craftsmanship.

London’s cocktail scene reads as three overlapping cities: a Mayfair built on hotel grandeur, a Soho engineered for late-night density, and an East End where the most personal programs set the pace. The 2025 World’s 50 Best Bars list confirmed what regulars already knew, Tayēr + Elementary and the Connaught Bar are operating at world-best altitude. The next time you cross town for a Martini, it should probably be one of these.

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London’s cocktail scene operates at world-best altitude, and the Top 10 Bars in London today showcase the city’s full range, Mayfair hotel grandeur, Soho late-night density, and an East End where the most personal cocktail programs have quietly redrawn the map. BarMagazine’s Top 10 Bars in London 2026 highlights the venues that best represent this momentum, selected through editorial […] More

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How to price a cocktail is the single most misunderstood math in the bar industry. Most owners price by feel, copy the bar next door, or chase a pour cost target without counting the right costs. All three are wrong, and all three are why thin margins get thinner. Here is the working operator’s version of the math, the trap most owners fall into, and three worked examples (a Negroni, a Whisky Sour, a Daiquiri) you can apply to your own program this afternoon.

The formula

The pricing equation every bar program runs on is deceptively simple. Total COGS divided by your target pour cost percentage equals your menu price. COGS is your true cost of goods sold for a single serve, not just the spirit. Target pour cost is the share of menu price you are aiming to spend on ingredients. The industry benchmark for craft cocktail programs sits at 20 to 24 percent. Beer typically runs 22 to 25 percent, with draft lower and bottled higher. Wine, served by the glass, runs 30 to 35 percent.

So if your true COGS on a cocktail is three dollars and you are targeting 22 percent pour cost, your menu price lands at thirteen dollars and sixty-four cents. You would round to fourteen. That is the theory. The reality is more complicated.

The trap: most owners only count the spirit

The single most common pricing mistake is this. An owner calculates pour cost using only the cost of the base spirit, decides on a price, prints the menu, and wonders six months later why margins are softer than projected. A real cocktail’s COGS includes the spirits and modifiers, the fresh and house-made ingredients, the garnishes, the ice, the glassware breakage, and the prep labor on anything house-made.

Spirits and modifiers means everything alcoholic in the build, including the bitters most operators forget to count. Fresh and house-made means citrus juice, syrups, infusions, fermented ingredients. Garnishes are not free; a dehydrated wheel costs more than a fresh peel, a viola flower more than both. Ice has a real per-pound cost whether it is bagged or cube-pulled from a Hoshizaki, and clear ice programs cost serious money. Glassware breakage is a real line item operators consistently underestimate, particularly if you are pouring into Murano or hand-blown stemware. And the thirty minutes it takes to clarify a milk punch is not free labor.

Miss any of these consistently and your “20 percent pour cost” is actually 25 to 28 percent. Multiply that across an entire menu and you have gifted away a salary.

$\"How$

A worked example: the Negroni

Let’s do the math on the single most-poured cocktail in the world. The classic build is one ounce gin, one ounce Campari, one ounce sweet vermouth, served with an orange peel garnish over a large ice cube. At wholesale, that build comes to under two dollars in true COGS.

THE SPEC — NEGRONI

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n

Component	Cost
1 oz Beefeater gin	$0.55
1 oz Campari	$0.75
1 oz sweet vermouth	$0.50
Orange peel garnish	$0.10
Large clear ice cube	$0.05
Total COGS	$1.95

Theoretical price at 20% pour cost: $9.75
\nReal menu price at top cocktail bars: $15–18
\nActual pour cost at $16 menu price: ~12%

A ten-dollar Negroni does not exist on any serious cocktail menu in a major market, anywhere. The actual range at top cocktail bars is $15 to $18. So great bars are running Negronis at roughly half the theoretical pour cost target. Why? Because the 20 percent target is a ceiling, not a floor. The gap between the math-derived price ($10) and the menu price ($16) is where you fund everything else: labor (industry-standard 25 to 35 percent of revenue), rent and utilities (target under 10 percent), the Hoshizaki, the Murano, the linens, the broken speed-pour you replaced last week. A Negroni on the menu for ten dollars might hit your pour cost target, but you will lose money on every serve. The serious operator’s question is never “what does pour cost theory say.” It is “what price funds the entire room.”

$\"How$

Two more examples

Once you have internalized the Negroni math, the same logic applies across the program. The Whisky Sour and the Daiquiri are both classic two-ounce specs with low ingredient cost, and both reveal the same lesson: real menu prices live well above what the formula suggests.

THE SPEC — WHISKY SOUR

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n

Component	Cost
2 oz Buffalo Trace bourbon	$1.10
1 oz fresh lemon juice	$0.20
¾ oz simple syrup	$0.04
½ oz egg white	$0.10
Cherry + citrus peel	$0.15
Total COGS	$1.59

Theoretical price at 20% pour cost: $7.95
\nReal menu price at top cocktail bars: $14–16
\nActual pour cost at $15 menu price: ~11%

THE SPEC — DAIQUIRI

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n

Component	Cost
2 oz Plantation 3 Star rum	$1.00
1 oz fresh lime juice	$0.20
¾ oz simple syrup	$0.04
Garnish	$0.05
Total COGS	$1.29

Theoretical price at 20% pour cost: $6.45
\nReal menu price at top cocktail bars: $13–15
\nActual pour cost at $14 menu price: ~9%

Notice the pattern. The lowest-COGS cocktails on a menu are often the highest-margin ones, and they do not get priced cheaper just because the math says they could be. They are priced at parity with the rest of the menu because consistency in the guest experience matters more than slavish adherence to a pour cost ratio. A guest who orders a Daiquiri for fifteen dollars after their date orders a Negroni for fifteen does not feel they got a deal. They feel they got a cocktail.

$\"How$

The gap between the math and the menu

If real-world prices regularly come in below the theoretical pour cost target, the inverse is also true. In markets that command it, prices can be set higher than the formula suggests, and pour cost drops accordingly. A Negroni at the Connaught is not priced because of pour cost. It is priced because of the Connaught.

This is where pour cost stops being a pricing tool and becomes a diagnostic tool. The formula gives you the floor under which you cannot price (or you lose money). The market and your concept set the ceiling. Where you land between those two values is your operator’s discretion. Three practical decisions every operator makes will shape that discretion. First, round to psychological prices, not formula prices. Fourteen reads as fair. $13.50 reads as “this person ran the calculator at me.” A 2009 study from the Cornell School of Hotel Administration found guests spent roughly 8 percent more on menus that omitted dollar signs and decimals entirely. Apply this. End every cocktail price in a whole number, drop the dollar sign on the menu, and never use $14.95.

Second, anchor with one premium drink. A single twenty-six-dollar cocktail on the menu does measurable work for every sixteen-dollar cocktail under it, confirmed via decoy pricing research published in the Emerald International Hospitality Review in 2024. Sales of mid-tier cocktails lift when an anchor is present, even if the anchor itself never sells well.

Third, reposition, do not discount. If a cocktail is not selling, the answer is almost never to drop its price. The answer is to rewrite the description, move it to the top of the section (the first cocktail in any menu section gets the most attention; this is from eye-tracking research by Yang, Kimes, and Sessarego), or quietly cut it from the menu. Cocktail bars do not run sales. Cocktail bars curate.

The metric most owners ignore

Pour cost is the number everyone talks about. Prime Cost is the number that actually decides whether a bar survives. Prime Cost is COGS plus labor, expressed as a percentage of revenue. Target it under 60 percent. Once Prime Cost crosses 65, profitability is gone. No amount of small marketing wins or staff hustle can compensate for a Prime Cost above 70.

THE NUMBER

< 60%

Prime Cost (COGS + Labor)
\nOne of the most-cited diagnostic metric in hospitality.
\nCross 65% and profit is gone.

What that means in practice: you can run your pour cost at a perfect 20 percent, but if labor is at 45, you are losing money on every Friday night. Conversely, a bar at 25 percent pour cost and 28 percent labor (Prime Cost 53) is in fundamentally better shape than a by-the-book operator who hits every theoretical target but is overstaffed. Check pour cost daily. Check Prime Cost weekly. Most bar owners do neither.

What to take to the next menu redesign

If you do nothing else after reading this, recalculate the true COGS on every cocktail in your current program, including ice, garnish, glassware breakage, and prep labor. If your previous calculation only included spirits, expect a ten to fifteen percent upward correction. Then recompute Prime Cost from your last four weeks of data. If it is above 60 percent, the answer is either pricing (raise it, anchor it, reposition it) or staffing (cut the overlap), not pour cost. Then strip the dollar signs and decimals from your menu the next time you reprint. It is the single most evidence-backed pricing change you can make.

The bars that survive a decade are not the ones with the best pour cost discipline. They are the ones whose owners understand which numbers actually matter, and which ones are just bar-school folklore.

Part of the Bar Owner Playbook series on BarMagazine.com. Coming next: contribution margin vs factor pricing, the pricing debate most bar owners have never sat down and resolved.

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New York’s cocktail landscape is evolving faster than ever, and the Top 10 Bars in New York today showcase the city’s remarkable creativity, generational talent, and rapidly rising standards. BarMagazine’s Top 10 Bars in New York 2026 highlights the venues that best represent this momentum, selected through editorial consensus and insights from across the international bar community.

This year’s class arrives in the wake of Sip & Guzzle being named The Best Bar in North America 2026 at the Vancouver ceremony on 22 April, the first time New York has held the continental top spot. The list spans the East Village institution that opened the modern New York cocktail-bar template back in 2007, a Greenwich Village double-decker reuniting two industry heavyweights, a Barcelona import drawing nightly queues at 97 First Avenue, a 64th-floor cocktail room that turns the Manhattan skyline into a design element, and a Mr Lyan room hidden under NoMad.

\"Top — Sip & Guzzle · No. 1 in North America

1. Sip & Guzzle (Greenwich Village)

Steve Schneider, Shingo Gokan and Ben Yabrow opened this two-storey concept on Cornelia Street and watched it climb from a 2025 debut at No. 5 to The Best Bar in North America 2026. Upstairs, Schneider runs Guzzle, a louder room of highballs and bar snacks built around bold flavours; downstairs, Gokan operates Sip, a refined Japanese-inspired cocktail bar with the precision and elegance of his Asia-defining work. The team also won Best New U.S. Cocktail Bar at the 2025 Spirited Awards. Booking ahead is essential downstairs; upstairs takes walk-ins.

\"Top — Death & Co · The institution that started it all

2. Death & Co (East Village)

Death & Co opened on New Year’s Eve 2006 at 433 East 6th Street and effectively wrote the template every modern American cocktail bar has been building from since. The 2010 Tales of the Cocktail Spirited Awards delivered both World’s Best Cocktail Menu and Best American Cocktail Bar; James Beard Outstanding Bar nominations have followed in waves. Co-founders David Kaplan, Ravi DeRossi, and the Proprietors LLC team (Alex Day, Devon Tarby) have since exported the brand to Los Angeles, Denver and Washington DC, but the East Village original remains the institution. Reservations recommended; bartender’s-choice is the move.

\"Top — Bar Snack · Time Out’s #1 NYC bar

3. Bar Snack (East Village)

Iain Griffiths and Oliver Cleary opened this East Village room on 20 November 2024, and twelve months later it had already collected the No. 3 position on North America’s 50 Best Bars 2026 with the Highest New Entry Award, plus Time Out’s title of best bar in NYC for January 2026. The drinks list reads as One & Somes, Crushers and Big Licks: categories that move from sessionable matcha frozens and salad Negronis to spirit-forward Old Fashioneds. Every cocktail comes with a bag-fresh Spice Bag option of buttermilk-fried tendies, fries and curry sauce. Dressed-up classics for dressed-down people, exactly as advertised.

\"Top — Attaboy · No menu, no signage, no equal

4. Attaboy (Lower East Side)

No menu, no signage, and a front-door instruction that reads ‘Please Wait To Be Greeted.’ Sam Ross and Michael McIlroy opened this 134 Eldridge Street bar in 2012 as the spiritual successor to Milk & Honey, and bartenders still build every drink in conversation with the guest. Ask for something citrus-forward and spirit-driven and you may receive Sam Ross’s Penicillin, the modern classic he created at the original Milk & Honey in the mid-2000s. Attaboy climbed twelve places to No. 72 on the 2025 World’s 50 Best and sits at No. 37 on North America’s 50 Best 2026. Open seven nights a week until 3am. Consistency this long borders on unreasonable.

\"Top — Schmuck · Barcelona imports its best

5. Schmuck (East Village)

Moe Aljaff and Juliette Larrouy opened Schmuck at 97 First Avenue on 29 January 2025 after their amicable departure from Two Schmucks in Barcelona. Twelve months later it debuted at No. 4 on North America’s 50 Best Bars and won the Three Cents Best New Opening Award; the World’s 50 Best 2025 extended list also placed it at No. 59. The programme balances playfulness, with peanut-forward drinks laced with chilli oil and tomato-touched highballs, against a Mid-Century, Space Age, Brutalist living-room aesthetic and a service philosophy that refuses to take itself seriously. Tuesday to Sunday, 6pm to 2am.

\"Top — Superbueno · Mexican-American at the highest level

6. Superbueno (East Village)

Ignacio ‘Nacho’ Jimenez and Greg Boehm built this neon-lit Mexican-American bar at 13 First Avenue, and it spent two years at No. 2 on North America’s 50 Best (2024 and 2025) before settling at No. 9 for 2026, plus No. 12 on the 2025 World’s 50 Best, the highest-ranked U.S. bar that year. The cocktail programme bridges Mexico City street flavours with high-specification technique: try the Green Mango Martini, inspired by NYC subway fruit carts, or the Roasted Corn Sour dusted with charred corn powder. Lucha Libre murals, relentless energy, and drinks that hit harder than they have any right to.

\"Top — Martiny’s · Japanese precision in a carriage house

7. Martiny’s (Gramercy)

Takuma Watanabe, formerly head bartender at Angel’s Share, opened this three-floor cocktail bar inside a historic carriage house at 121 East 17th Street in April 2022. Hand-carved ice, hot towels and a signature Grand Martiny’s built on gin, sherry, port and cognac earned Watanabe Bartender of the Year at the 2024 Spirits Business Awards and Best Bartender in North America at the Shaker Awards, with a 2025 James Beard semifinalist nod for Outstanding Cocktail Service. Ranked No. 24 on the 2024 World’s 50 Best and No. 23 on North America’s 50 Best 2026 (after No. 15 in 2025), Martiny’s treats every drink as a ceremony. The formality is the point.

\"Top — Clemente Bar · Art meets cocktails above EMP. Photo: Jason Varney

8. Clemente Bar (Flatiron District)

Daniel Humm and Francesco Clemente collaborated on this room above Eleven Madison Park, and the result feels less like a hotel annex and more like a private gallery that happens to serve exceptional drinks. A Clemente fresco arches over the entrance stairwell; murals by the same hand sweep around the main bar. After debuting at No. 11 on North America’s 50 Best 2025 with the Three Cents Best New Opening Award, Clemente Bar held a strong second-year position at No. 15 for 2026. The cocktail programme matches the restraint of the room: seasonal, plant-leaning, precisely composed.

\"Top — Seed Library · Mr Lyan crosses the Atlantic

9. Seed Library (NoMad)

Ryan Chetiyawardana, known globally as Mr Lyan, opened this second Seed Library on the lower ground floor of Hotel Park Ave (444 Park Avenue South) in late 2025, with its own street entrance off NoMad. The menu adapts London Seed Library signatures to New York flavours, and the project is a three-way collaboration with Lore Group and Renwick Hospitality. The room debuted at No. 66 on the 2026 North America’s 50 Best Bars 51-100 list. Given Chetiyawardana’s resume across Lyaness, Dandelyan and the original Seed Library in Shoreditch, expect that number to climb.

\"Top — Overstory · 64th-floor cocktails

10. Overstory (Financial District)

Bar Director Harrison Ginsberg runs the cocktail programme on the 64th floor of 70 Pine Street, one floor above SAGA, in a 1930s Art Deco landmark. Garibaldis and Sazeracs are built around New York terroir (local honey, Hudson Valley fruit, rooftop herbs), while a wraparound terrace with 360-degree skyline views and a glittering disco ball set a tone that’s celebratory without tipping into nightclub territory. Ranked No. 6 on North America’s 50 Best 2025 and No. 33 in 2026, plus No. 46 on the 2025 World’s 50 Best, Overstory proves that a bar with a view can also be a bar with a point.

New York’s cocktail trajectory bends toward ambition without apology: bigger concepts, bolder imports, bartenders who treat their careers as creative practices. The competition across its five boroughs has never been fiercer, and the beneficiary, as always, is anyone holding a glass. Book the trip.

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New York’s cocktail landscape is evolving faster than ever, and the Top 10 Bars in New York today showcase the city’s remarkable creativity, generational talent, and rapidly rising standards. BarMagazine’s Top 10 Bars in New York 2026 highlights the venues that best represent this momentum, selected through editorial consensus and insights from across the international bar community. This year’s […] More

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Bar Snack, East Village · Time Out’s #1 NYC bar Photo: Eric Medsker More

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Housed within the historic Britannia Hotel — widely regarded as one of Scandinavia’s finest properties — Britannia Bar has quietly become a global cocktail destination. A double victory at the 2026 Bartenders’ Choice Awards, where it took home both Best Cocktail Menu and the People’s Choice Award for Norway, has confirmed what industry peers have been saying for two seasons running — following its sweep at the 2025 Bartenders’ Choice Awards — the bar’s current list, Portraits of Britannia, is among the most rigorously researched hospitality concepts in Europe.

A Menu Built From Family Archives

$\"The$

Under the direction of Executive Bar Manager Øyvind Lindgjerdet and Head Bartender Daniel Kovács, the team has rejected the “new signature list every six months” playbook in favor of a 10-drink menu rooted in genuine historical research. Each cocktail is keyed to the personality of a figure who shaped the hotel — architects, gardeners, pianists, and aristocrats included.

To build the program, the bar team tracked down and interviewed family members and descendants of the people behind the Britannia’s 150-plus-year story. The result is a liquid archive: every serve carries a narrative that traces back to a specific person, room, or season in the hotel’s past.

Technique Tuned to a Nordic Palate

Operationally, the menu is calibrated for a Norwegian drinker who favors structured, textured, and slightly softer builds over the bone-dry martini-style serves common in London or New York. Lindgjerdet and Kovács lean heavily on fat-washing, clarification, and fermentation to deliver that signature “soft” Nordic structure — without sacrificing complexity.

Five Signature Serves to Order

The Bleken — Honoring painter Håkon Bleken, this serve pairs unaged Inderøy VÏ aquavit fat-washed with clarified Røros butter. The result is savory and silky, lifted by the floral notes of bird-cherry blossom.

The Ingeborg — A robust build of Michter’s Rye, plum distillate, and jammy blueberry, finished with chestnut wood for gentle tannin and structured warmth.

\"The — The Nansen — inspired by polar explorer Fridtjof Nansen.

The Nansen — Inspired by polar explorer Fridtjof Nansen, this umami-forward cocktail layers aged aquavit, ice apple, and foraged Siberian hogweed with truffle seaweed.

\"The — The Wedel — a clarified milk punch on a Rémy Martin 1738 base.

The Wedel — A nod to the diplomats who once frequented the hotel. A clarified milk punch built on Rémy Martin 1738 Cognac and Dolin Rouge, the silky, transparent liquid carries French blue tea, raspberry, and lemon without the heavy acidity of a standard sour.

\"The — The Viktor — a tribute to the hotel’s long-tenured gardener.

The Viktor — A tribute to the hotel’s long-tenured gardener, combining Bareksten Gin with toasted cardamom and coconut oil. Lush in mouthfeel, clean and green on the finish with cucumber and lime.

Further Portraits Worth Trying

The Norum — Named for Karl Norum, the architect behind the hotel’s iconic masonry. A sturdy base of aged aquavit and barley vodka mirrors his “building blocks,” while Levanger apple adds crisp acidity and foraged pine and spruce deliver an earthy, aromatic finish.

The Cecilie — A tribute to Cecilie Debes, wife of the hotel’s founder. Built around Fru Lysholm Aquavit — a brand with deep local roots — plus the herbal bitterness of angelica, the tartness of white rowanberry, and rhubarb and aromatic grass for a bright, green lift.

\"The — The James — a nod to the Duke of Roxburghe and the hotel’s Salmon Lord heritage.

The James — Inspired by the Duke of Roxburghe, one of the hotel’s original “Salmon Lord” guests in 1870. Monkey Shoulder forms the backbone, softened by creamy white chocolate and the tropical-citrus punch of sea buckthorn. Yarrow, a wild herb common along Norwegian riverbanks, ties the drink back to the Duke’s fishing legacy.

\"The — The Stensrud, a highbrow Gin & Lillet variation.

The Stensrud — Dedicated to investor Kristoffer Stensrud, this highbrow Gin & Lillet variation leads with Beefeater Crown Jewel for bold juniper, smooths it out with honeyed Lillet Blanc, and lifts the finish with pineapple mayweed, grapefruit, and orange oils.

The Benito — Honoring the hotel’s former resident pianist, this is a masterclass in using waste products for flavor. Yoghurt whey lends tangy silkiness to a base of Jacopo Poli Sassicaia grappa, Campari and Cocchi Torino supply bitterness, and fresh strawberry brightens the build into something simultaneously classic and innovative.

Hospitality as Storytelling

\"Executive — Executive Bar Manager Øyvind Lindgjerdet, who designed the artwork for each cocktail.

The bar’s success traces back to the leadership of Lindgjerdet and Kovács. Service is simultaneously professional and warm, structured around storytelling: bartenders share the familial and historical threads behind every ingredient as they build the drink. Lindgjerdet has also personally designed the artwork for each cocktail, closing the loop between the bar’s program and the hotel’s visual heritage.

The Salmon Lord Legacy

The Britannia Hotel originally opened in 1870 to serve the Salmon Lords — British aristocrats who traveled to Trondheim for its world-class fly fishing. That tradition of high-end international hospitality still runs through the property today. A full restoration completed in 2019 returned the hotel to its position as one of Northern Europe’s leading five-star icons.

Beyond the Bar: The Britannia F&B Ecosystem

Britannia Bar sits inside a larger, exceptionally high-caliber food and beverage program. The Michelin-starred Speilsalen anchors the fine-dining side, while two additional outlets round out the property.

Jonathan Grill is an informal, high-energy concept built around Japanese-style tabletop grills. The menu highlights dry-aged meats and pristine seafood, including a signature whole-fish sashimi service.

Brasserie Britannia is a classic, lively room that functions as a central hub for Trondheim locals. The French-influenced menu is consistent, and the atmosphere rarely dips.

For industry professionals, Britannia Bar has become a benchmark for how a historic hotel bar can leverage its past — through rigorous research and modern technique — to build a concept that reads as globally contemporary without losing its sense of place. It is exactly the kind of program that defines the current generation of industry leaders, and the type of opening that sits alongside Europe’s most-watched bars in 2026.

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Hong Kong became the first Asian city to host the World’s 50 Best Bars ceremony in October 2025, and Bar Leone justified the venue by claiming the No. 1 position globally. The city placed multiple entries across the World’s and Asia’s 50 Best lists, cementing a scene that balances world-class hotel bars with fiercely independent neighborhood operations. A shift toward sustainability, alcohol-free innovation, and cultural storytelling through cocktails marks the current era.

Bar Leone (Central)

Lorenzo Antinori left the Four Seasons’ Argo to open a bar that channels Rome’s neighborhood trattorias into Hong Kong’s Central district, and the industry responded by voting it the No. 1 bar on the planet. The program celebrates cocktail popolari—Italian popular drinking culture—with aperitivi, amari, and Negroni variations served in a space that feels more Trastevere than Lan Kwai Fong. Antinori’s conviction that great bartending begins with generosity, not technique, produced the most significant bar opening Asia has witnessed this decade. The crown sits comfortably.

Coa (Central)

Jay Khan built Asia’s definitive agave bar on a narrow Central side street, assembling a mezcal and tequila collection that rivals anything in Oaxaca. Three-time winner of the Best Bar in Asia title before Bar Leone’s ascent, Coa sat at No. 38 on the 2025 World’s list—still formidable after years at the top. Khan’s cocktails foreground agave character rather than masking it, and the menu educates as it entertains, guiding drinkers through regional Mexican distillation traditions with scholarly precision. The bar that made Hong Kong take agave seriously.

Argo (Central)

The Four Seasons bar that launched Lorenzo Antinori’s career continues to operate at an elite level under its current team, holding No. 11 on Asia’s 50 Best and No. 56 globally. The program leans into luxury hotel resources—rare spirits, pristine ice programs, service choreography that borders on theatrical—without losing the personality that distinguishes Argo from every other five-star lobby pour. Floor-to-ceiling harbor views frame a cocktail experience that justifies both the setting and the price point.

Penicillin (Central)

Agung Prabowo built Hong Kong’s first closed-loop cocktail bar inside a white-tiled, science-lab-inspired space on Hollywood Road, and the sustainability commitment runs deeper than aesthetics. An in-house climate-controlled fermentation enclosure produces organic ferments from upcycled ingredients; local produce replaces imported spirits wherever possible; and the One Penicillin, One Tree program plants a Kalimantan rainforest tree in Borneo for every signature cocktail sold. Ranked No. 27 on Asia’s 50 Best in 2025, Penicillin proves that environmental responsibility and world-class cocktail making strengthen rather than compromise each other.

The Old Man (Central)

Named after Hemingway’s novella, this SoHo alleyway bar opened in 2017 and reached No. 9 on the World’s 50 Best Bars at its peak—a performance that reshaped how the industry perceived Hong Kong. The program names every cocktail after a Hemingway work and builds each with a literary attention to detail: clarified, fat-washed, and technique-driven drinks served in a space where vintage records spin and the atmosphere carries the easy confidence of a bar that has already proved everything it needed to prove. The Old Man’s influence on a generation of Hong Kong bartenders endures long after its ranking years.

Gokan (Central)

A new entry at No. 70 on the World’s 51-100 list and No. 33 on Asia’s ranking, Gokan builds its program around the five senses—each cocktail designed to engage sight, sound, smell, taste, and touch in deliberate sequence. The philosophy produces drinks that function as multi-sensory compositions rather than simple liquid delivery systems. In a city saturated with concept bars, Gokan’s framework feels genuinely original rather than gimmicky. The execution matches the ambition, which is rarer than it should be.

The Savory Project (Central)

Ranked No. 32 on Asia’s 50 Best, this Staunton Street venue erases the boundary between kitchen and bar with a culinary cocktail program that treats ingredients the way a fine-dining restaurant treats produce—seasonal sourcing, preparation technique, and plating that belongs on a pass rather than a bar mat. The drinks read like dishes: layered, savory-forward, and built with a chef’s understanding of balance. The Savory Project represents a growing Hong Kong trend of bars that cook as seriously as they shake.

Quinary (Central)

Over a decade of molecular mixology on Hollywood Road has given Quinary a catalogue of techniques—spherification, foam architecture, liquid nitrogen theatre—that predated the current wave of science-driven bars by years. Ranked on Asia’s 51-100 list at No. 91, the bar continues to innovate under a program that treats chemistry as a creative language rather than a marketing hook. The Earl Grey Caviar Martini remains a signature worth traveling for. Quinary earned its elder-statesman status the hard way: by staying relevant.

The Pontiac (Central)

Every great bar city needs a place that operates on pure energy rather than technique, and The Pontiac fills that role for Hong Kong. Rock posters plaster the walls, the playlist runs loud, and the drinks—strong, honest, unpretentious—arrive fast. What Beckaly Franks built before stepping away in 2024 endures under a team that kept the dive-bar ethos intact: no pretension, no reservations, no apologies. The Pontiac remains the essential counterpoint to Central’s polished hotel bars, reminding the city that the best nights often start in the least expected rooms.

Darkside (Tsim Sha Tsui)

The Rosewood Hong Kong’s flagship bar occupies a harbor front position in Tsim Sha Tsui that would justify complacency, but Darkside refuses to coast. A whisky-forward program runs alongside live jazz in a space designed by Tony Chi, where moody lighting and plush furnishing create the kind of atmosphere that encourages a second drink before the first is finished. The bar’s Kowloon-side location gives it perspective on Hong Kong’s skyline that Central bars cannot replicate. Darkside trades on mood as much as mixology, and the mood is immaculate.

Hong Kong’s cocktail scene carries a confidence in 2026 that comes from hosting the world’s biggest bar award and winning it. The city’s trajectory points toward greater diversity—neighborhood bars alongside palace hotels, sustainable programs alongside rare spirit collections, Hemingway-inspired veterans alongside zero-waste pioneers. Every flight into Chek Lap Kok lands you closer to the world’s best drinking.

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Takuma Watanabe, co-founder and beverage director of Martiny’s in New York, has been named the winner of the Altos Bartenders’ Bartender Award 2026, part of The 50 Best Bars 2026. The award is the one honor on the calendar chosen not by an academy but by the bartenders of the 50 Best list themselves, each asked to name the peer who most embodies excellence in the craft.

It marks the second of two special awards announced ahead of the live ceremony in Milan on October 7, 2026, and it lands on one of the sharpest résumés in modern bartending.

From Tokyo to Angel’s Share

Watanabe started behind the bar in Tokyo at age 20 and honed his craft under his first mentor, Shuzo Nagumo. A standout run at Diageo World Class in 2012 put him on the international stage, and a year later Shingo Gokan, founder of SG Group, persuaded him to move to New York and join Angel’s Share, where he worked until 2021.

Martiny’s and the Omotenashi Blueprint

In 2022 he opened Martiny’s, bringing his vision of Japanese cocktail hospitality, rooted in the principles of omotenashi, to a townhouse in Manhattan.

The bar’s rise has been fast: Martiny’s ranked No. 75 on The World’s 50 Best Bars 2025 and sits at No. 23 on North America’s 50 Best Bars 2026.

A Peer-Voted Recognition

“I am so grateful that my peers recognise my passion and dedication to this industry over the last 20 years,” Watanabe said. “I may be the person who is receiving this award, but it is also for my team, my customers, my peers, my mentors and everyone who has supported me.”

Emma Sleight, director of content and creative for The 50 Best Bars, called him “a generous and influential figure among his peers” who has “redefined excellence in modern cocktail culture,” adding that the peer vote makes the recognition especially meaningful.

Joining a Defining Line of Winners

Watanabe joins a line of winners that reads like a history of the modern bar world: Monica Berg, Renato Giovannoni, GN Chan of Double Chicken Please, Iain McPherson of Panda and Sons, and most recently Uno Jang of Jigger and Pony in 2025.

What’s Next

The full countdown of The 50 Best Bars 2026 will be revealed in Milan on October 7 and broadcast live on The 50’s YouTube channel.

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Takuma Watanabe of Martiny’s in New York wins the Altos Bartenders’ Bartender Award 2026, voted by peers on The World’s 50 Best Bars list. More

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Lorenzo Antinori of Bar Leone has joined forces with Anirudh Singhal of SpeedX Hospitality and Priyanka Blah of The Dram Attic to launch Popolare Systems, a new global platform dedicated to designing and manufacturing premium professional bar systems, made in India for the global hospitality industry.

Announced across New Delhi, Hong Kong, and Bangalore, the venture positions itself as a long-term equipment platform rather than a one-off product line. Its founding thesis is straightforward: bar equipment that works hard, lasts, and looks the part, built on bartender-first design and precision engineering.

Three Partners, Three Disciplines

Each founder owns a distinct piece of the build. Antinori, whose Hong Kong venue Bar Leone is widely regarded as one of the world’s finest cocktail bars, leads the creative and operational philosophy behind Popolare Systems, contributing the workflow and design thinking that come from running one of the world’s most talked-about cocktail bars, along with decades of international bartending experience.

SpeedX Hospitality, founded by Singhal, handles engineering and manufacturing. The company has spent two decades designing, engineering, and building professional bars across India, including many of the country’s most recognized bars, and brings the manufacturing capability and global distribution to turn that vision into commercially scalable products.

The Dram Attic, Blah’s strategic consulting and advocacy platform, serves as the strategic force behind the collaboration, bringing the relationships that connect hospitality brands, bartenders, venues, and beverage companies, along with brand partnerships and market development.

“Great bars deserve great tools,” Antinori said in the announcement. “Popolare Systems is about creating professional bar systems that genuinely improve the way bartenders work while remaining beautiful enough to belong in the finest bars anywhere in the world.”

Leone and Apollo, the First Two Stations

The debut collection introduces two flagship systems that will set the design language for everything Popolare builds after.

Leone is the signature station, a refined take on the modern cocktail station built around how bartenders actually move behind the bar. Speed, reach, and everyday efficiency drive the layout, aimed at premium cocktail bars, luxury hotels, and destination restaurants.

Apollo is the grand station, an island-style flagship intended for the most ambitious projects on the board. Wider workspaces, integrated functionality, and a more theatrical guest-facing profile suit venues where craftsmanship and performance are as visible as the drinks.

Together, the two stations are meant to establish the design language that will define future products within Popolare Systems.

Made in India, Built for the World

A significant subtext of the launch is where the equipment is being made. Singhal frames Popolare Systems as a statement of intent for Indian hospitality manufacturing.

“This collaboration represents something much larger than a product launch,” Singhal said. “It is about demonstrating that products designed and manufactured in India can stand alongside the very best globally, not simply through competitive manufacturing, but through design, engineering and craftsmanship. Popolare Systems is our commitment to building world-class products for the global hospitality industry.”

Blah, in turn, describes the venture as the sum of three complementary strengths. “Lorenzo brings extraordinary operational insight, SpeedX brings engineering and manufacturing excellence, and The Dram Attic brings a strategic and global thinking ecosystem needed to build an international brand,” she said. “Together, we are creating something that has the potential to redefine how professional bar systems are designed, experienced and adopted around the world.”

What’s Next

The first collection is in development and will launch across key Asian markets before rolling out internationally. From there, the founders plan to grow Popolare Systems into a full family of bar systems for luxury hotels, independent cocktail bars, restaurants, and hospitality groups.

Bartender-first thinking and precise engineering sit behind all of it, with one stated aim: to raise the standard for what professional bar equipment can be.

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Bar Leone’s Lorenzo Antinori teams with SpeedX Hospitality and The Dram Attic to launch Popolare Systems, a new global platform for premium bar equipment. More

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Jean Trinh, the French owner of Alquímico in Cartagena, Colombia, has been named the most influential figure in the global bar industry, topping Drinks International‘s Bar World 100 2026. The annual list, sponsored by Perrier, was revealed on June 29, 2026, marking the first time a bar figure based outside the United Kingdom has claimed the number-one spot.

A Historic First for Latin America

Trinh rose from fourth to first in the annual ranking, the result of a poll of more than 120 industry commentators selected from 72 bar scenes around the world. The Frenchman’s ascent breaks a UK-centric pattern that has defined the list since its launch in 2019 – previous number ones include Iain McPherson (2025), Monica Berg (2020-2024) and Ryan Chetiyawardana (2019).

Alquímico, Trinh’s Cartagena flagship and a perennial fixture on the World’s 50 Best Bars list, is as much a community engine as it is a cocktail destination. The bar funds projects supporting local farmers and operates a hospitality school for at-risk youth, a model that has reshaped expectations of what a leading global bar can do beyond its menu.

The Top 10

Jean Trinh – Alquímico, Cartagena, Colombia
Iain McPherson – Panda & Sons, Edinburgh, UK
Monica Berg – Tayēr + Elementary, London, UK
Anna Sebastian – luxury hospitality consultant, founder of Celebrate Her, London, UK
Danil Nevsky – “The Indie Bartender”, Barcelona, Spain
Lorenzo Antinori – Bar Leone, Hong Kong
Simone Caporale – Sips, Barcelona, Spain
Vijay Mudaliar – Native, Singapore
Shingo Gokan – founder of SG Group, Tokyo, Japan
Alex Kratena – co-owner, Tayēr + Elementary, London, UK

McPherson, Berg and Sebastian Lead the Chasers

Iain McPherson, owner of Panda & Sons in Edinburgh and last year’s number one, takes second. His work around sub-zero cocktail-making techniques continues to influence bartenders globally, complemented by his latest innovation, Densing, and his co-launch of The Edinburgh Bar Show and the Panda Highland Games.

Monica Berg of Tayēr + Elementary in London – a five-time number one between 2020 and 2024 – takes third. Long considered a leader in cutting-edge, forward-thinking bartending, Berg has built her reputation on sustainability across both people and resources.

In fourth, climbing six places this year, is another London-based force: Anna Sebastian, the luxury hospitality consultant and founder of Celebrate Her. Sebastian operates at the elite end of hospitality while maintaining a clear social conscience through her work elevating women in the industry.

Rounding out the top five is Danil Nevsky, the self-styled “Indie Bartender” whose daily analysis of the industry on social media has made him the de facto spokesperson for bartending in 2026.

Notable New Entries and Returns

The 2026 list features 12 new entries, reflecting a broadening of the panel’s geographic and demographic radar. They include New York’s Steve Schneider (43), Montreal’s Calliope Draper (62), Juan David Zapata of Medellín Cocktail Week fame (63), industry educator Charlotte Voisey (70), Paris-based Juliette Laroui (84), Los Angeles’s Max Reis (86) and Linda Douglas (90), Goa’s Pankaj Balachandran (87), Washington DC’s Kapri Robinson (88), Cartagena’s Paola Oviedo (91), Guangzhou’s Andrew Ho (94) and Dubai’s Jenna Ba (95).

Seven figures return to the list after appearing in editions between 2019 and 2024: Tristan Stephenson (20), Sofokli Cali (42), Marc Álvarez (51), Julia Momose (59), Mario Villalon (77), cocktail-history doyen Dale DeGroff (82) and Thanos Prunarus (97).

Together, the 19 fresh names account for nearly a fifth of the 2026 list – a meaningful turnover that signals a panel willing to recognise new voices alongside established ones.

The Geography of Influence Is Rebalancing

For the first time, New York tops the city rankings, contributing 11 names to the list. London – traditionally dominant – comes in second with nine, while Barcelona rounds out the top three with five contributions. The shift reflects a broader rebalancing of bar industry influence away from a London-centric model toward a more genuinely global distribution.

By country, the United States leads with 20 names, followed by the UK with 12, Spain with 8, and meaningful Latin American representation: Argentina, Mexico and Colombia each contribute multiple figures, with Cartagena alone placing two on the list. Asian bar scenes maintain a strong presence through Hong Kong, Tokyo, Singapore and Bangkok, while smaller markets in Slovenia, Kazakhstan, Slovakia, Albania, Kenya, India and the UAE all see representation, underlining how the panel reaches into emerging scenes.

The Full Bar World 100 2026 List

Jean Trinh – Cartagena, Colombia
Iain McPherson – Edinburgh, UK
Monica Berg – London, UK
Anna Sebastian – London, UK
Danil Nevsky – Barcelona, Spain
Lorenzo Antinori – Hong Kong, China
Simone Caporale – Barcelona, Spain
Vijay Mudaliar – Singapore
Shingo Gokan – Tokyo, Japan
Alex Kratena – London, UK
Lorenzo Querci – Milan, Italy
Priyanka Blah – Bangalore, India
Remy Savage – Paris, France
Kevin Kos – Maribor, Slovenia
Sebastián Atienza – Buenos Aires, Argentina
Emma Janzen – Chicago, US
Indra Kantono – Singapore
Stanislav Harcinik – Bratislava, Slovakia
David Wondrich – New York, US
Tristan Stephenson – Cornwall, UK (Re-entry)
Giacomo Giannotti – Barcelona, Spain
Kate Gerwin – Albuquerque, US
Stefano Catino – Sydney, Australia
Eli Martinez Bello – Mexico City, Mexico
Arina Nikolskaya – Almaty, Kazakhstan
Sorrel Moseley-Williams – Buenos Aires, Argentina
Ago Perrone – London, UK
Margarita Sader – Barcelona, Spain
Márcio Silva – São Paulo, Brazil
Ryan Chetiyawardana – London, UK
Colin Chia – Singapore
François Monti – Madrid, Spain
Leah Van Deventer – Cape Town, South Africa
Lynnette Marrero – New York, US
Sandrae Lawrence – London, UK
Kaitlyn Stewart – Vancouver, Canada
Kaitlin Wilkes – Edinburgh, UK
Nico De Soto – Paris, France
Philip Bischoff – Bangkok, Thailand
Agung Prabowo – Hong Kong, China
Christina Veira – Toronto, Canada
Sofokli Cali – Tirana, Albania (Re-entry)
Steve Schneider – New York, US (New entry)
Brian Owango – Nairobi, Kenya
Patrick Pistolesi – Rome, Italy
Eric Van Beek – Mexico City, Mexico
Ara Carvallo – Amsterdam, Netherlands
Megs Miller – Mexico City, Mexico
Tato Giovannoni – Buenos Aires, Argentina
Claire Warner – London, UK
Marc Álvarez – Barcelona, Spain (Re-entry)
Alonso Palomino – Lima, Peru
LP O’Brien – Washington DC, US
Julie Reiner – New York, US
Thiago Banares – São Paulo, Brazil
Tiffanie Barriere – Atlanta, US
Holly Graham – Tokyo, Japan
Niks Anuman – Bangkok, Thailand
Julia Momose – Chicago, US (Re-entry)
Ezra Star – Hong Kong, China
Lauren Mote – Amsterdam, Netherlands
Calliope Draper – Montreal, Canada (New entry)
Juan David Zapata – Medellín, Colombia (New entry)
Ronnaporn Kanivichaporn – Bangkok, Thailand
Kevin Diedrich – San Francisco, US
Luke Whearty – Melbourne, Australia
Hidetsugu Ueno – Tokyo, Japan
GN Chan – New York, US
Jose Luis Leon – Mexico City, Mexico
Charlotte Voisey – New York, US (New entry)
Colin Asare-Appiah – New York, US
Diego Cabrera – Madrid, Spain
Jay Kahn – Hong Kong, China
Erik Lorincz – London, UK
Kiki Moka – Jakarta, Indonesia
Kate Boushel – Montreal, Canada
Mario Villalon – Madrid, Spain (Re-entry)
Moe Aljaff – New York, US
Salvatore Calabrese – London, UK
Vasilis Kyritsis – Athens, Greece
Tess Posthumas – Amsterdam, Netherlands
Dale DeGroff – New York, US (Re-entry)
Millie Tang – Paris, France
Juliette Laroui – New York, US (New entry)
Ines de los Santos – Buenos Aires, Argentina
Max Reis – Los Angeles, US (New entry)
Pankaj Balachandran – Goa, India (New entry)
Kapri Robinson – Washington DC, US (New entry)
Hiroyasu Kayama – Tokyo, Japan
Linda Douglas – Los Angeles, US (New entry)
Paola Oviedo – Cartagena, Colombia (New entry)
Matt Whiley – Sydney, Australia
Simon Ford – Nashville, US
Andrew Ho – Guangzhou, China (New entry)
Jenna Ba – Dubai, UAE (New entry)
Tara Fougner – Miami, US
Thanos Prunarus – Athens, Greece (Re-entry)
Nana Sechere – Dubai, UAE
Carina Soto Velasquez – Paris, France
Bannie Kang – Singapore

How the List Is Compiled

Bar World 100 is voted for by more than 120 worldwide industry commentators – drinks media, consultants, bar operators, brand representatives and event organisers – based in more than 60 cities. Voters consider impact on the bar industry, drivers of growth, and influence over behaviour and trends. As the editor’s note clarifies, the ranking is a “freeze frame of opinion of who is most relevant to the world of bars now,” rather than a career retrospective.

Split by primary role, 71 of the 100 are bartenders and bar owners, 11 are consultants and educators, 10 are media and eight represent brands.

Editor’s Take

Hamish Smith, editor of Bar World 100, framed Trinh’s win in his accompanying note:

“If you’re new to Bar World 100 – our list of the industry’s most influential figures – you’re likely not new to the names that feature on its pages. These are the people who our panel of global voters consider to have the most impact on the bar industry, those that drive growth, shape behaviour and trends around the world.”
\n
“The big news is that in this edition – for the second year running – we have a new number one most influential. Frenchman Jean Trinh, based in Colombia, follows in the footsteps of three UK-based winners: Iain McPherson, Monica Berg and Ryan Chetiyawardana. There can’t be a person who has come in contact with the Alquímico owner who hasn’t been taken with his positive energy; the way he has shown that bartenders really can change the world.”

The full Bar World 100 2026 list is available via Drinks International.

\"Image: — Image: Drinks International / Bar World 100 2026

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Jean Trinh, the French owner of Alquímico in Cartagena, Colombia, has been named the most influential figure in the global bar industry, topping Drinks International‘s Bar World 100 2026. The annual list, sponsored by Perrier, was revealed on June 29, 2026, marking the first time a bar figure based outside the United Kingdom has claimed […] More

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Evgeny Tolmachev (professionally known as Eugene Tolmach), Head Bartender at Mace in New York and creator of a first-person video methodology with more than 80 million YouTube views, is making the case for treating training as operational infrastructure.

For decades, bartender training has relied on a familiar combination of recipe manuals, live demonstrations, shadow shifts, and trial and error. The model produces skilled professionals, but it is slow, inconsistent, and heavily dependent on the time, patience, and teaching ability of individual managers. Tolmach, who has spent more than 15 years working across bars, hotels, hospitality groups, and educational projects, has been building an alternative since 2015: a first-person camera method designed to document the parts of the job that manuals and demonstrations cannot show.

His POV bartender videos have generated more than 80 million views on YouTube, with viewers from different countries reporting that they used the footage to study cocktail preparation, station organization, workflow, hygiene, technique, and service habits. For Tolmach, however, the project did not begin as a media concept. It began as a management problem.

$\"Eugene$

A Management Problem Before a Media Project

“When I first became a bar manager, I saw that every new bartender followed almost the same slow learning curve,” Tolmach says. “They received printed recipes, attended several training sessions, shadowed experienced colleagues, and then learned through mistakes during actual service.”

It often took between eight and twelve weeks before a new bartender memorized the menu, stopped making recurring errors, and became fully productive behind the bar.

“The problem was not only that they forgot ingredients,” he says. “A bartender could know a recipe and still lose time searching for a bottle, return tools to random places, make unnecessary movements, allow the station to become disorganized, or complete one drink long before the rest of the order.”

These were not gaps in theoretical knowledge. They were problems of ergonomics, workflow, hygiene, timing, prioritization, and physical discipline. A written recipe could describe what belonged in the glass. It could not fully show how an experienced bartender moved through an entire order.

The Part of Bartending That Training Often Misses

Traditional bartender education is usually divided across several formats. Theory courses teach products, recipes, service principles, and technical terminology. Practical schools allow students to shake, stir, pour, and build drinks in simulated bar environments. Apprenticeships expose junior staff to real service. Online videos demonstrate the preparation of individual cocktails.

Each format provides value, but each leaves out part of the operational picture. A written recipe does not show where ingredients should be positioned, how the workspace should be organized, which hand performs each action, or how a single drink fits into a larger order. A classroom rarely recreates the pressure of continuous tickets, waiting guests, accumulating glassware, and several cocktails requiring different preparation methods at the same time.

On-the-job training provides real context, but its quality depends heavily on the trainer. A skilled bartender is not automatically a skilled instructor. Traditional recipe videos have a structural limitation as well: they usually show the bartender from the guest’s perspective. The crucial operational context remains outside the frame.

From Recipe Demonstration to First-Person Simulation

Tolmach began looking for a way to make training faster, more repeatable, and less dependent on constant live explanation. Compact action cameras were making it possible to record physical work from perspectives previously difficult to capture.

“Aviation gave me a useful analogy,” he says. “Pilots use simulation and visual rehearsal to study procedures, sequences, and decisions before performing them in real conditions. Bartending is obviously not aviation, but the training principle is relevant: people should be able to observe the process from inside the role before they are expected to reproduce it under pressure.”

In 2014, he began attaching a camera to his head or chest so the footage would capture what he was seeing and doing with his own hands. On February 4, 2015, he published his first POV bartender-training video on YouTube. The format showed the bar not as a guest sees it, but as the bartender works inside it: where bottles and tools were placed, how glassware was prepared, how ingredients were sequenced, when equipment was rinsed, and how the station was reset during service. Commentary explained not only what he was doing, but why.

$\"Eugene$

Validation at Scale

The first large-scale test of the methodology occurred through YouTube. Since 2015, the videos have generated more than 80 million views. For Tolmach, the most meaningful evidence came not from audience size, but from the repeated responses of viewers who said they had learned professional techniques and working habits from the footage.

“People wrote that they had learned recipes, station organization, movement, pouring, shaking, stirring, hygiene, and the logic of working through several cocktails,” he says. “The videos were recorded in a particular bar, not in the viewer’s own workplace, but people were still able to take the principles and apply them elsewhere.”

A public video filmed in one venue can teach transferable principles. A video library created specifically for one operation can be far more precise. “When a bar records its own station, menu, equipment, storage system, opening procedures, and service sequence, the employee no longer has to translate a general example into a different environment,” Tolmach says. “They see the exact place where they are expected to work.”

Tested in Real Hospitality Operations

The methodology was not developed exclusively for an online audience. It was refined in working hospitality operations across several countries: City Space Bar at Swissôtel (MSC); FM Group in Kyiv, particularly at Koya restaurant; Shelter Group in Bali, including Shelter restaurant; and later in New York City.

Each environment presented a different challenge. City Space Bar required hotel-level consistency, service discipline, and technical precision. FM Group used the method for staff onboarding, helping new employees absorb recipes, workflow, ergonomics, hygiene standards, and service sequences more quickly. Shelter Group used it to maintain consistent standards across a multi-venue operation. In New York, Tolmach applied the same principles in demanding bar environments where speed, accuracy, and the coordinated preparation of complex orders are central to service.

“The locations, teams, and operating models were different, but the underlying problem was the same,” he says. “Managers were spending too much time repeating information that could be documented once, reviewed repeatedly, and reinforced during actual service.”

In one operation where the process was tracked in greater detail, the average onboarding period fell from approximately eight to twelve weeks to around three to four weeks. Tolmach also observed an estimated 30 to 40 percent reduction in recurring service errors, including recipe mistakes, misplaced tools, inefficient movement, and poor sequencing of multi-drink orders. “These were operational measurements and internal observations rather than the results of a controlled academic study,” he notes. “But across different venues and countries, the same pattern appeared.”

What POV Training Makes Visible

POV training is not simply a conventional recipe video filmed from a different angle. Its value lies in making the complete working process visible from inside the role: where bottles, tools, glassware, towels, waste containers, and ingredients are positioned; which hand performs each action; how the bartender moves across the station; and whether tools are consistently returned to fixed locations.

It also reveals timing. This becomes especially important when teaching what is often called building by the round: preparing several cocktails as one coordinated sequence rather than completing each drink separately from beginning to end. Consider an order containing a stirred cocktail, a shaken cocktail, and a highball. An inexperienced bartender may finish the first drink before beginning the second. By the time the entire order is ready, the first cocktail may already be warming, over-diluting, or losing carbonation. An experienced bartender sees the order as a system.

“Building by the round is very difficult to teach through a recipe book because several processes are unfolding at once,” Tolmach says. “POV allows the learner to see the complete sequence from the bartender’s working position.”

The same is true of ergonomics and cleanliness. “Clean as you go is easy to write in an SOP,” he says. “But the phrase alone does not show when to rinse a shaker, wipe a surface, return a bottle, remove waste, or reset the station without interrupting service.” A first-person recording shows those small actions occurring naturally within the working cycle. Hygiene becomes part of the technique itself.

$\"Eugene$

From Video Content to a Living SOP

Tolmach describes the method as operational infrastructure rather than educational content. A conventional SOP records the official standard. A first-person video shows what that standard looks like in motion.

Written procedures remain necessary for recipes, safety rules, opening and closing duties, cleaning schedules, and service requirements. But many physical procedures are difficult to communicate through text alone. A document can state that bottles must return to fixed locations. A video can show the exact location and explain why it matters. A document can instruct bartenders to sequence several drinks efficiently. A video can demonstrate the sequence under realistic working conditions.

“POV does not replace written documentation,” Tolmach says. “It gives written documentation a visible operational form.” The strongest system combines both: a new employee reads the procedure, watches the corresponding POV module, performs the task with a supervisor, and finally demonstrates it independently.

How a Venue Can Build Its Own Library

A hospitality business does not need a production studio or a large budget to begin using the method. The essential requirements are a small camera, an experienced operator, clearly defined procedures, and a basic system for organizing files.

The first videos should focus on the recurring tasks that consume the most management time or produce the most frequent mistakes: opening and closing the bar, setting up a workstation, preparing frequently ordered cocktails, building a multi-drink round, restocking, maintaining hygiene during service, handling glassware, processing tickets, and completing end-of-shift checks. Each module should focus on one procedure or one clearly defined group of related procedures.

“The point is not merely to place a camera on an employee,” Tolmach says. “The procedure has to be selected, structured, explained, and recorded according to a defined standard. Otherwise, it is only footage of someone working.” The instructor should explain not only what is happening but why. Once created, the library can be connected to onboarding checklists, internal examinations, pre-shift reference material, and periodic retraining.

What the Method Does Not Replace

Video cannot evaluate judgment, correct performance in real time, answer an unexpected question, or transmit a workplace culture. It should not replace experienced trainers. Its role is to remove unnecessary repetition.

A senior bartender should not need to explain the location of every tool to every new employee. A manager should not need to repeat the same opening-procedure demonstration dozens of times each year. Those explanations can be recorded once. Human training time can then be directed toward feedback, judgment, hospitality, communication, leadership, and quality control. “The method does not remove the mentor,” Tolmach says. “It allows the mentor to focus on the parts of training that actually require a human being.”

The same logic applies beyond the bar. Chefs can record mise en place, plating sequences, and the coordination of multiple dishes during service. Servers can document section preparation, order entry, and table maintenance. Floor managers can demonstrate opening inspections and closing routines. Visual instruction may also reduce some of the difficulties created by language differences across multinational teams.

Bartending has traditionally been taught through apprenticeship, and that tradition remains valuable. But apprenticeship alone is increasingly difficult for businesses facing staff turnover, limited management time, multiple locations, and pressure for consistent service. A recipe tells the bartender what belongs in the glass. A first-person operational standard shows how the bartender should organize, move, clean, prioritize, and think while making it. That difference, Tolmach argues, is where much of professional performance actually lives.

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Eugene Tolmach, Head Bartender at Mace NYC, uses POV video to cut bartender onboarding from 12 weeks to 4, with 80M+ YouTube views validating the method. More

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A fully stocked professional bar station featuring organized ingredient wells with ice, colorful garnish containers holding citrus and herbs, and a curated spirit collection arranged on the lower shelf. This setup demonstrates the kind of operational efficiency Eugene Tolmach teaches through POV video training methods. More

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Aaron Díaz is building something in Lima that most bartenders would dismiss as a trap: a bar dedicated entirely to a single cocktail. But spend any time inside his thinking and the Pisco Sour stops feeling like a limitation — and starts feeling like a universe.

One Cocktail, One Obsession

Aaron Díaz came to the Pisco Sour project through Jorge Chung, co-founder of Super Group and the force behind Maria Mezcal, the mezcalería that has quietly become one of Lima’s most talked-about bar ventures. Chung’s pitch was direct: build a bar around Peru’s national cocktail, and build it right. Díaz’s first instinct was skepticism.

“At the beginning it didn’t motivate me,” he admits. “I felt it was a category that had been heavily intervened, often poorly executed, and that didn’t have much more to offer.” But he didn’t walk away immediately — and in the hours that followed, his thinking shifted.

What changed his mind was the depth he found when he actually started pulling the cocktail apart. The Pisco Sour, he came to understand, is to Peru what the ceviche is: not just a dish, but a national statement. Its liquid equivalent. Approaching it with anything less than full rigor would be a disservice to that identity.

$\"Aaron$

The Variables Nobody Talks About

The version of the Pisco Sour that Díaz is developing for SUPERBAR starts with what most bartenders treat as an afterthought: water. Ice, he points out, can represent up to 25 percent of the finished drink. Control the ice, and you control a quarter of the cocktail before you’ve touched a bottle.

From there, the obsession extends outward. The team is constructing its own pisco blends, working directly with producers across different regions of Peru — a deliberate move to escape the generic house-pour trap and to tell a story through the spirit itself. The limón is approached with equal scrutiny: which variety, where it was grown, exactly when it should be pressed, and how long its brightness holds. The same methodology applies to the sugar, the bitters, every component.

“There is a complete universe inside the Pisco Sour,” Díaz says, “that, when worked properly, has a lot to say.”

$\"Aaron$

A Different Way of Reading a Menu

Before SUPERBAR came into focus, Díaz was already embedded in the Super Group ecosystem — refining and advising on the cocktail programs at Maria Mezcal, El Infusionista, and other venues in the portfolio. The process he developed there reveals a lot about how he thinks.

He doesn’t start with the product. He starts with the people.

“It’s impossible to build a menu with a fragmented team,” he says. His entry point into each space was observation — understanding the context, the clientele, the pace, the volume. Coming from a background in high-end hospitality with a narrower customer profile, the more open, high-volume environment of the Super Group venues required a genuine recalibration.

Once he understood the room, the work began with the bartenders: process, technique, cleanliness, organization, and building a shared way of working. Only once that foundation was in place did it make sense to develop a menu.

“From the beginning I was clear that I didn’t want to impose my name as a brand,” he says. “The protagonism had to be in the bartenders and the identity of each place.” His role, as he frames it, was to accompany rather than impose — to understand the DNA of each space and contribute through craft, hospitality, and technique.

$\"Team$

From Carnaval to Collective

For the Lima bar world, Aaron Díaz’s name is inseparable from Carnaval, the project that defined a particular era of ambitious, high-energy cocktail culture in the city. It was fast, driven by a kind of professional hunger — boundary-pushing almost by design. And it was, by his own account, largely carried on his shoulders.

SUPERBAR is being built on entirely different principles.

“Today there is more calm, more clarity, and another way of building,” he says. “It’s no longer about exploding fast, but about making something solid, that grows from less to more.”

The structural shift is equally significant. Where Carnaval concentrated responsibility in a single creative force, SUPERBAR is conceived as a multidisciplinary collective. Every member of the team has a clearly defined role and a distinct area of expertise, but those disciplines cross-pollinate constantly. The result, Díaz believes, is something more than the sum of its parts — a connected system rather than a one-person operation.

$\"Aaron$

What SUPERBAR Actually Is

The concept, as Díaz describes it, resists a simple label. SUPERBAR is not just a bar. It is, in his words, a creative ecosystem: a single space where production, research, service, learning, and leisure coexist and feed each other. There is serious technical work happening — on the ice, on the processes, on the blends — but there is also deliberate playfulness, a range of experiences within the same roof that spans from the technical to the ludic.

Whether it will land with the same cultural force as Carnaval is a question the industry will be watching. But Díaz himself seems uninterested in chasing that comparison. The personal context has changed. He talks about time, family, and health in the same breath as cocktail specs — a shift in values that, he says, completely changes how he approaches a project.

“SUPERBAR is the sum of many experiences, not only mine,” he says. “It is a collective project, where different perspectives and specialties integrate. That makes it richer, more balanced, and also more sustainable over time.”

For the wider Lima cocktail scene — one that has earned genuine global attention in recent years — SUPERBAR arrives as something worth taking seriously: a thoughtful, slow-built bet on depth over spectacle, led by one of the most analytically rigorous bartenders working in South America today. Whether the Pisco Sour can carry a whole bar is the question. Díaz’s answer, increasingly, is that no one has ever really tried.

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Aaron Díaz talks Pisco Sour obsession, leaving Carnaval behind, and building SUPERBAR — Peru’s boldest new bar concept — with Jorge Chung’s Super Group. More

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Across Latin American hospitality, a new generation of professionals is redefining the future of cocktail culture, bar leadership, and modern service. From globally recognized bars in Buenos Aires to experimental cocktail programs in Medellín and Lima, women are increasingly shaping the direction of the region’s hospitality industry through creativity, leadership, and a deep connection to local ingredients and culture. Their work spans bartending, operations, creative direction, and hospitality management, reflecting a broader transformation taking place across the region’s dining and drinking scene. Here are six women helping drive that change across Latin American hospitality today.

While the region has long been known for its vibrant food traditions and dynamic nightlife, today’s hospitality landscape is increasingly driven by professionals who bring together local ingredients, technical precision, and cultural storytelling. These women are not only leaders behind the bar and in the dining room—they are also mentors, innovators, and ambassadors for the future of the industry.

Catalina Valenzuela – Bartender, Test (Medellín)

At Test, the Medellín restaurant and bar known for its cocktail-driven tasting menu pairings, bartender Catalina Valenzuela represents a new wave of creative talent emerging from Colombia. Originally trained in culinary arts, Valenzuela spent several years working in restaurant kitchens before transitioning to bartending, where she discovered the creative potential of mixology as a form of storytelling.

Today her work focuses on integrating techniques from both the kitchen and the bar. At Test, cocktails are built around ingredients from Colombia’s Pacific and Atlantic coasts, incorporating methods such as fermentation, clarification, and ingredient research to create drinks that highlight regional flavors. For Valenzuela, cocktails are not simply beverages but expressions of identity, culture, and place.

Leila Castro – Bar Manager, Tres Monos (Buenos Aires)

In Buenos Aires, Leila Castro plays a key role at Tres Monos, one of the most celebrated cocktail bars in the world. As bar manager, Castro oversees both the development of the cocktail program and the training of the bar team, ensuring that the venue maintains the energy and creativity that have helped it earn global recognition.

Tres Monos has consistently ranked among the world’s best bars, known for its vibrant atmosphere and boundary-pushing drinks. Castro’s leadership emphasizes innovation, team development, and guest experience, helping to sustain the bar’s reputation as a training ground for the next generation of bartenders. Her approach combines technical expertise with a deep commitment to hospitality and collaboration.

Araceli Ortiz – Head Bartender, Tres Monos (Buenos Aires)

Another key figure within the Tres Monos ecosystem is Araceli Ortiz, the bar’s head bartender and one of the rising talents in Argentina’s cocktail scene. Ortiz is responsible for leading service behind the bar while contributing to the creative development of the venue’s cocktails.

Beyond her role during nightly service, Ortiz is also involved in La Escuelita, a social outreach initiative connected to Tres Monos that provides cocktail-making and hospitality training to young people in Buenos Aires. Through education and mentorship, she is helping expand opportunities within the industry while strengthening the bar’s connection to its local community. Her work demonstrates how hospitality leadership can extend beyond the bar counter and into broader social impact.

Laura “Lala” Arrieta – Bar Manager, Mamba Lab (Medellín)

At Mamba Lab in Medellín, Laura “Lala” Arrieta brings a unique perspective to cocktail culture. Originally trained as a petroleum engineer, she eventually followed her passion for bartending and has spent more than a decade working in some of Colombia’s most respected bars.

Arrieta is particularly known for her deep knowledge of Colombian ingredients, including fruits, herbs, and traditional spirits such as viche and ñeque. Her work explores how local products can be incorporated into modern cocktail programs while preserving their cultural roots. Combining scientific curiosity with hospitality expertise, she approaches bartending as both craft and research, often exploring the chemistry behind flavors and fermentation.

Frescia Casanova – Marketing Director, Grupo Maria Mezcal (Lima)

Hospitality leadership extends beyond the bar itself, and Frescia Casanova plays a central role in shaping the identity of Grupo Maria Mezcal in Lima. As marketing director, she is responsible for the strategic storytelling behind the group’s venues, which include Maria Mezcal, El Infusionista, La Cachina, and La Calor.

Casanova’s career began in retail and brand strategy before she moved into the hospitality sector, where she discovered the unique complexity of the cocktail world. In her role today, she focuses on brand experience, guest engagement, and the narrative that connects cocktails, design, and hospitality. Her work highlights how modern bars increasingly rely on creative direction and storytelling to shape memorable guest experiences.

Zaffra Hung – Operations Manager, Grupo Maria Mezcal (Lima)

With more than 25 years of international hospitality experience, Zaffra Hung brings operational expertise to the rapidly growing Maria Mezcal group. Throughout her career she has opened dozens of restaurants across multiple countries, building a reputation for excellence in team development, training, and hospitality operations.

Since joining the group, Hung has overseen major expansion projects, including new venues and collaborative initiatives that connect the brand with international bartenders and industry partners. Her leadership demonstrates the importance of strong operational foundations in building bars that can grow while maintaining consistent service quality and team culture.

A New Era of Leadership in Latin American Hospitality

Together, these women represent the diversity and creativity shaping Latin America’s modern hospitality scene. From cocktail innovation in Medellín to globally recognized bars in Buenos Aires and expanding bar groups in Lima, their work reflects a broader movement that is redefining the region’s presence on the international stage.

What connects them is not only their professional success but also their commitment to collaboration, education, and cultural identity. By combining technical skill with a deep respect for local ingredients and community, they are helping push Latin America’s hospitality industry into a new era—one where leadership behind the bar is as dynamic and diverse as the cocktails themselves.

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Across Latin American hospitality, a new generation of professionals is redefining the future of cocktail culture, bar leadership, and modern service. From globally recognized bars in Buenos Aires to experimental cocktail programs in Medellín and Lima, women are increasingly shaping the direction of the region’s hospitality industry through creativity, leadership, and a deep connection to […] More

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This post contains affiliate links. BarMagazine may earn a small commission on purchases made through these links, at no extra cost to you.

Award-winning drinks writer Noah Rothbaum has released what may become one of the most comprehensive modern references on the world’s most debated spirit. The Whiskey Bible: A Complete Guide to the World’s Greatest Spirit, published by Workman Publishing, delivers a substantial 640-page exploration of whiskey history, production, and global evolution.

At a time when bottle selections are broader than ever, Rothbaum argues that many drinkers still lack a foundational understanding of how whiskey transformed from a rural farm product into a global luxury category. Drawing on 25 years of research and tasting, he traces the spirit’s origins through centuries of debate, from medieval Ireland and Scotland to Prohibition era America and the modern craft whiskey revival.

\"The — Noah Rothbaum Courtesy Eric Medsker

The book blends deep historical analysis with practical education. Readers are guided through the fundamentals of grain selection, malting, mashing, fermentation, distillation, and aging, alongside clear explanations of blending, barrel entry proof, and how factors like water, yeast, and oak shape flavor. Rothbaum also explores the economic and cultural forces that reshaped the industry, including the phylloxera crisis, the American temperance movement, the postwar rise of blended Scotch, the 1970s whiskey crash, and the resurgence fueled by bourbon and Japanese whisky.

Beyond production and history, The Whiskey Bible includes 60 classic and modern whiskey cocktail recipes from leading bartenders. From timeless standards like the Whiskey Sour and Rusty Nail to contemporary favorites such as the Bourbon Renewal and Irish Flip, the book connects scholarship with service, making it relevant to both industry professionals and serious enthusiasts.

A James Beard Award winner and Kentucky Colonel, Rothbaum is widely regarded as one of the leading authorities on spirits and cocktails. His latest work positions itself not as an intimidating encyclopedia but as a comprehensive and accessible guide designed to help readers confidently navigate the complex and ever-expanding world of whiskey.

Buy on Amazon

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This post contains affiliate links. BarMagazine may earn a small commission on purchases made through these links, at no extra cost to you. Award-winning drinks writer Noah Rothbaum has released what may become one of the most comprehensive modern references on the world’s most debated spirit. The Whiskey Bible: A Complete Guide to the World’s […] More

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Tayēr + Elementary has added its first non-alcoholic cocktail to its bottled range. Vibes Only Negroni, created by co-founders Monica Berg and Alex Kratena, is a single-serve take on the classic aperitivo built to keep the bitterness and balance of the original without the alcohol.

The blend uses Pathfinder, the hemp-based non-alcoholic spirit, Opius Rubedo, sage and blood orange. The bar describes the result as bright citrus up front, earthy herbal notes behind it and a long, bittersweet finish. It is meant to be served the way a Negroni is served: chilled, over ice, with a slice of orange.

“The challenge with creating a non-alcoholic Negroni is not simply removing the alcohol, it’s preserving the complexity, balance and sense of occasion that make the drink so special in the first place,” Berg and Kratena said. “We wanted to create an experience that could stand alongside its alcoholic counterpart, delivering the same experience of flavour that Negroni lovers expect.”

The London bar, No.5 in The World’s 50 Best Bars 2025 and No.12 in the first Europe’s 50 Best Bars list this year, has built much of its reputation on ready-to-drink serves. Elementary, the front room, pours classic cocktails on tap; Tayēr, behind it, is the produce-driven bar where the two founders work with seasonal ingredients and their own techniques. Bottling a non-alcoholic serve extends that approach to guests who want the ritual of a Negroni without the ABV, a group that keeps growing in London and beyond.

Vibes Only Negroni is sold through the Tayēr + Elementary shop at £8.50 a bottle.

\"Deep — Vibes Only Negroni, Photo: Tayēr + Elementary

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Tayēr + Elementary launches Vibes Only Negroni, its first non-alcoholic bottled cocktail, built by Monica Berg and Alex Kratena with Pathfinder. More

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Bar Les Ambassadeurs, the resident bar of Hôtel de Crillon, A Rosewood Hotel, unveils a new cocktail menu on September 6, turning nearly three centuries of Parisian history into twelve chronological serves. Drawing on the anecdotes, personalities, and pivotal moments that shaped one of the city’s most legendary addresses, the collection transforms the heritage of the palace overlooking Place de la Concorde into a contemporary cocktail experience.

A Menu Built as a Chronology

Designed by Benjamin Nolf and his team, the menu moves guests through the story of Hôtel de Crillon in order, from the architectural vision behind its eighteenth-century founding to the cultural icons and distinguished guests who defined its later decades. Each of the twelve cocktails interprets a chapter of that history through flavor, texture, aroma, and presentation, an approach that positions the list closer to narrative storytelling than seasonal refresh.

The Age of Enlightenment in a Glass

The journey opens with 1758, named for the construction of Place Louis XV and the emergence of the grand façades that would come to define the landmark. The build combines Ilegal Mezcal, Ketel One Vodka, vermouth blanc, kalamansi, falernum, and verjus, a spec intended to capture the ambition and spirit of discovery of the Enlightenment. Alongside it sits Ange, a tribute to architect Ange-Jacques Gabriel, whose designs shaped the façades overlooking Place de la Concorde. It is a refined blend of Brugal 1888 rum, citrus, and delicate floral notes.

The Crillon Family Years

Le Duc commemorates the acquisition of the residence by the Crillon family in 1788. Rich and warming, it evokes the intimate years when the building served as a family home, built on Zacapa Solera Gran Reserva, oloroso sherry, honey, quince, spices, and chocolate. Marie-Antoinette honors the young Queen’s piano lessons held within the residence through a delicate blend of Tanqueray Ten, peach, caramel, and coconut.

Views over Place de la Concorde

Several creations look out, quite literally, at the historic events witnessed from the hotel’s windows. Rouge Concorde captures the transformative spirit of the French Revolution and the square’s ever-changing identity with Don Julio Blanco, hibiscus, cacao, Dolin vermouth, maraschino cherries, Chambord, and Campari. Fleur de Lys recalls the intellectual and artistic salons of the nineteenth-century French aristocracy, a spirit-forward serve of Michter’s bourbon, Suze, Noilly Prat Ambre vermouth, vetiver, and chocolate bitters. L’Obélisque celebrates the arrival of the Luxor Obelisk in 1836 through a complex blend of Rémy Martin cognac, manzanilla sherry, verjus, apricot, and Angostura bitters.

Grand Voyages and Gilded Salons

Transatlantic marks the arrival of international travelers at Hôtel de Crillon in 1909, evoking the romance of grand voyages with Mujen Original shochu, Timur pepper, St-Germain, verjus, and cucumber, a bright, refreshing serve that recalls ocean crossings and the excitement of arriving in Paris for the first time. Les Ambassadeurs, the cocktail that shares the bar’s name, honors the generations of diplomats, statesmen, and cultural figures who have gathered beneath the palace’s gilded ceilings, combining The Balvenie 12-Year-Old DoubleWood whisky with cachaça, date, vermouth, absinthe, and palo santo. Les Aigles reflects the historic conversations, celebrations, and political milestones that unfolded in the salons, mixing Ketel One Vodka, cold brew, oloroso sherry, pecans, and smoked black tea.

Bernstein and the Modern Icons

The final chapter celebrates the personalities who shaped the spirit of the house. Bernstein is inspired by conductor and composer Leonard Bernstein, a devoted guest of Hôtel de Crillon, and brings together WhistlePig 10-Year-Old rye whiskey, Fernet-Branca, maple syrup, green cardamom, and birch water in a bold, vibrant, and elegant serve. Completing the collection, Icône salutes the hotel’s contemporary chapter and its enduring influence on fashion, culture, and style through a crystal-clear blend of Hendrick’s gin, Italicus, Ketel One Vodka, dry vermouth, jasmine, and absinthe, finished with drops of black and white sesame oil.

Heritage as a Working Format

Blending craftsmanship, storytelling, and heritage, the menu turns centuries of history into twelve immersive serves, inviting guests to experience the legacy of Hôtel de Crillon one chapter at a time. For a palace bar attached to one of Paris’s most storied addresses, the format makes its intent clear: history is not decoration here, it is the organizing principle of the list.

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Bar Les Ambassadeurs at Hôtel de Crillon launches a new cocktail menu on September 6, with 12 serves tracing nearly three centuries of Paris history. More

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Himkok x Movement, the new cocktail menu from Oslo’s Himkok, arrived the way this bar likes to do things, with a full-scale artistic production. The list of 13 signature cocktails was unveiled on Sunday, September 27, at Sentralen in Oslo with an original performance by dancers of the Norwegian National Ballet, each drink interpreted through its own choreographed piece. The menu has been pouring at the bar since Monday, September 28.

For Himkok, named the Best Bar in Norway and No. 4 on the inaugural Europe’s 50 Best Bars list, the launch continues a run of menus treated as creative projects rather than seasonal refreshes.

Thirteen Cocktails, Thirteen Dances

Each of the 13 cocktails was given its own original dance piece, choreographed by Anaïs Touret, dancer and choreographer at the Norwegian National Ballet. The concept was developed with Jens Carlos Schwartz, the Oslo-based creative director who first worked with Himkok on its 2023 Fashion Meets Mixology project and who assembled the creative team this time around. Composer Sebastian Schmiedl wrote 13 original scores and designed the lighting, Julianne Johnsen created the costumes, and Norwegian singer ARY performed on the night.

For Touret, the brief inverted her usual process. Instead of starting from a story or a score, she built each piece from a drink’s flavor, texture, and color. “Choreographing 13 original dance pieces inspired by cocktails was both exciting and challenging,” she says. “It pushed me creatively and allowed me to discover a completely new way of building movement and storytelling.”

Head of Research and Development Paul Aguilar sees the same logic behind the bar. “We are fascinated by how the composition of a ballet routine and the reaction and emotion it can create can be mirrored by the creation and experience of a cocktail,” he says.

Nordic Readings of the Classics

The drinks are Nordic interpretations of familiar classics, each named after its key ingredient. Beetroot reworks the Negroni with Himkok’s own gin, Martini Bitter and Rosso, fresh beetroot juice, coffee, and chocolate bitters, and was danced as a duet in matching red. Rhubarb is Himkok’s French 75, built on the house aquavit with timur berry cordial, rhubarb liqueur and cordial, Noilly Prat, and Champagne.

$\"White$

Beetroot

$\"Single$

Rhubarb

Coffee twists the Espresso Martini with Rémy Martin 1738 cognac, Tia Maria cold brew, Dutch cacao, cardamom, and PX sherry. Raspberry is a Ramos-style Gin Fizz lifted by a touch of Fernet-Branca, cream and egg white, and raspberry soda, while Plum takes the Amaretto Sour somewhere darker with Johnnie Walker Black Label, Disaronno, plum and blackberry, and red wine.

$\"Silhouette$

Coffee

$\"White$

Raspberry, Photo: Himkok

$\"Golden-yellow$

Plum

The Unexpected Serves

The more surprising builds start with Tomato, a light highball of clarified tomato water with Patrón Reposado, Carpano Bianco, white Penja pepper cordial, and soda, finished with a garnish of tomato skin. Strawberry is a spirit-forward mix of Teeling Irish whiskey and Carpano Classico softened by a yogurt milk wash, with strawberry liqueur and a note of maraschino.

$\"Tomato\"$

Tomato

$\"Red$

Strawberry

Pear draws on Brazil’s limonada suíça, pairing Patrón Silver with pear and pandan liqueurs, timur berry cordial, condensed milk, and lime. Apricot builds a bamboo-style serve on Norwegian Shiro sake with Nikka Miyagikyo single malt, Noilly Prat, fino sherry, and elderflower syrup. Elderberry sits between aperitivo and nightcap, combining The Orientalist 12-year-old Dragon Whisky, lingonberry Shiro sake, Martini Rosato, and Skott Gård elderberry syrup with Lucano 0.0%.

$\"Clear$

Pear

$\"Golden-amber$

Apricot

$\"Silver$

Elderberry

Cherry pairs Bacardi 10 with a house Pepsi Max cordial, vanilla, and a caffeine, taurine, and vitamin mix, and Elderflower is a summer highball of Opland aquavit, gooseberry, elderflower cordial, lime and ginger soda, and rosewater. The finale belongs to Apple, an Old Fashioned built on Hardangerfjord apple juice, Buffalo Trace bourbon, Fireball, butter, and agave, performed on the night by the full ensemble.

$\"Deep$

Cherry

$\"Tall$

Elderflower

$\"Glass$

Apple

Every cocktail on the menu is priced at 199 NOK.

The Timeless List Stays in Place

Alongside the new menu, Himkok keeps its roster of house classics. Beta combines Himkok vodka with Luxardo Aperitivo infused with horseradish, ginger, lemon, and carrot juice. Birch is built on Himkok Old Tom gin and Martini Bianco infused with birch leaves, garnished with an olive stuffed with Kraftkar cheese. The Nordic Manhattan brings together Himkok Linie aquavit, Carpano Classico, Gammel Dansk Brombær, and absinthe.

The timeless list has its own, older Pear built on vodka and caraway distillate with pear and ginger water kefir, Pine with gin, pine and rosemary cordial, and soda, a barrel-leaning Plum of Buffalo Trace, plum stone distillate, and oak chips, a Raspberry of aquavit, red wine, and rhubarb liqueur, and Smoky Beetroot, which pairs Himkok’s beetroot distillate with Koch mezcal espadín, fino sherry, and a reindeer lichen wine reduction.

A short snack menu runs alongside the drinks, from Castelvetrano olives, nuts, and chips to Iberico ham mini sausages and a caviar bump of Rossini Oscietra.

A Menu as a Creative Project

Himkok x Movement continues the bar’s habit of treating each menu launch as a collaboration with artists outside the drinks world, following the design-led list created with Studio Sløyd and the music-driven Sips & Beats. In the bar’s own words, the artists connected flavor, movement, sound, texture, and light, giving each cocktail its own identity and turning the menu into an experience that could be tasted, heard, and felt.

Inside Himkok

Himkok opened in 2015, founded by Erk Potur, and is led today by Paul Aguilar and Bar Manager Simone Santini. The multi-story venue at Storgata 27 houses its own distillery producing aquavit, gin, and vodka, a large terrace, an upstairs bar with cocktails on tap, and a barbershop on the top floor. It is open Monday to Wednesday from 17:00 to 00:00 and Thursday to Saturday from 17:00 to 03:00, closed on Sundays.

With Himkok x Movement, one of Europe’s most-watched bars makes its clearest statement yet that a cocktail list can be a stage as much as a menu.

Photos: Himkok

See more of the best bars in Oslo

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Himkok x Movement brings 13 new cocktails to Oslo, each launched with an original Norwegian National Ballet dance piece. The menu pours from September 28. More

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