2023 Spirited Awards Playbill

17th Annual

TALES SPIRITED AWARDS

A NOTE FROM Charlotte

What is it they say, “The only constant is change?”

Our industry is no different, and thankfully so. Constant evolution breeds new ideas – from new names in new places to familiar names in familiar places – which we see reflected among the Spirited Awards nominees each year.

The Spirited Awards celebrate excellence in the industry and contributions to our community both locally and globally, and reading through the Spirited Awards archive

online, a pattern of trends emerges over time, allowing us to celebrate change.

The Best New Cocktail Bar category shows the bold new thinking that is likely to shape our industry over the coming years. The Timeless Awards focus on individual stories of the change and evolution it takes for a bar to remain at the top of its game over decades – inspiring new generations of bar owners. The award for World’s Best Cocktail Menu has always been a beacon for creativity and innovation; the

recipient raising the bar for the way drinks are presented and guiding the future of drink lists everywhere as new ideas start to ripple throughout the industry.

For an industry that has for so long looked to the past for tutelage, I believe we are firmly in an era where today’s best bars, bartenders, writers, and distillers work with original thought and exciting new ideas, and I am grateful for the light we get to shine on our nominees in each region around the world.

I look forward to celebrating in New Orleans again this year as we add another layer of inspirational examples to the rich fabric of our cocktail community.

A very big thank you goes to our 24 co-chairs and 250 judges of the Spirited Awards. Your time and integrity ensures this process is the best it can be and the most representative of our dynamic industry.

Best of luck to our nominees on the night!

And thank you for writing this next exciting chapter of cocktails.

Charlotte Voisey Spirited Awards Overall Chair

HEATMAP OF COMMITTEE MEMBERS

COMMITTEE STRUCTURE IN 2023

Tales of the Cocktail Foundation’s Spirited Awards® Committee is composed of respected bartenders, bar owners, educators, and writers from across the globe. Drawing on their years of experience and global knowledge, Co-Chairs and Judges evaluate nominees from far and wide to ensure that the Spirited Awards are inclusive and represent the breadth and diversity of the global drinks industry.

This Committee is dedicated to valuing the inclusion of the communities we serve by enlisting a judging panel that reflects their incredible diversity in terms of race, gender, ethnicity, and sexuality.

PROCESS OVERVIEW

In an effort to continually evolve alongside the dynamic cocktail community, the Spirited Awards Committee has thoughtfully reviewed the awards program and has implemented a number of changes to the 2023 process:

• This year’s Spirited Awards have expanded the “World’s Best Spirits Selection” to include a venue’s expertise and focus on a specific spirit or a category of spirits. In addition, to qualify for “Best (International or U.S.) Brand Ambassador,” an individual must have worked in that position for at least 1 year or since January 1, 2022.

• Moving forward, for “Best New Spirit or Cocktail Ingredient,” a product must have been launched before January 1, 2022, under one of the following classifications for it to still be eligible for nomination in this category as long as it established distribution in at least 3 states or countries between January 1, 2022 and December 31, 2022. The following classifications include: Non-Commercial Special Occasion Launch, whereby a product has been made for gifting and/ or educational purposes and not released for general sale, and Distillery Release, whereby a product is made available for purchase at the distillery where it is made for the immediate geographical area only.

• As an additional change in 2023, the “Pioneer Award” will now be called the “Visionary Award.” This award recognizes an individual who has encouraged mentorship and contributed to making the hospitality industry equitable and inclusive by working to remove barriers as it pertains to gender identity, race, religion, and socioeconomic status. Nominations for this award are open to the public during the annual Spirited Awards nomination period.

BEST COCKTAIL & SPIRITS PUBLICATION

PRESENTED BY

This award recognizes outstanding print journalism (magazine, newspaper, online media) that features bars, bartenders, cocktails, spirit reviews, trends, and drinks culture.

Note: A Publication is limited to no more than one (1) award every five (5) years.

Considerations include:

• Beverage-related content

• Innovative, engaging, and notable writing

• Distinguished and dynamic collection of writers

• Exciting and impressive photography and design

• For print magazines, a digital sample of a single issue published during the date range specified below must be submitted with the nomination

• For newspapers and online publications, digital samples of specific, relevant articles published within the date range specified below must be submitted with the nomination.

• Samples must have been published between January 1, 2022 and December 31, 2022.

BEST COCKTAIL & SPIRITS PUBLICATION

PRESENTED BY

CLASS MAGAZINE

CLASS magazine has built a reputation as the most influential magazine for the UK bar industry. Published quarterly, CLASS engages with the serious UK bartender with straighttalking, practical and inspiring articles from the bar industry’s leading voices. CLASS is the essential read for bartenders.

DIFFORD’S GUIDE

Difford’s Guide offers in-depth information on what to drink and how to drink it. With over 18,000 recipes, 7,000 products, and a flourishing community of Discerning Drinkers contributing and engaging every day, it is the go-to destination for cocktail recipes and information.

PUNCH

We are living in an unparalleled Golden Age of drinking—from the rise of natural wine, the explosion of craft beer to the renaissance (and then some) of the wellconsidered cocktail. Punch’s mission is to be the essential resource and authoritative guide to a new generation of drinkers navigating this increasingly expansive world of beverage. With everything they do, they aim to link their audience to the ethos that is driving drink culture forward: the connection of beverage to tradition and place, the passion to innovate and yes—fun.

THE COCKTAIL LOVERS

The Cocktail Lovers is an independent cocktail lifestyle magazine dedicated to shining a light on inspiring people, products and places around the global cocktail world. The Cocktail Lovers magazine is packed with features, fashion, food, travel, interviews, news, recipes – all written from a cocktail lover’s perspective.

“ “ STAY INFORMED.

THE SPIRITED AWARDS HAS ALWAYS BEEN A WAY TO BRING OUR GLOBAL COMMUNITY TOGETHER BY CELEBRATING EVERYONE’S HARD WORK, PROVIDE INSPIRATION AND STRENGTHEN BONDS.

SABRINE

DHALIWAL, SPIRITED AWARDS REGIONAL CO-CHAIR, CANADA

BEST COCKTAIL & SPIRITS WRITING

PRESENTED BY

Great journalism is one of the best ways to communicate the value and significance of great bars, bartenders, cocktails, and drinks culture. This award recognizes the writing and publication of a single piece of outstanding work (magazine, newspaper, online media) that highlights bars, bartenders, cocktails, spirits, trends, and drinks culture.

Note: The writer of the winning piece is limited to no more than one (1) award every five (5) years. However, this does not impact future nominations with the same publisher. Considerations include:

• Innovative, engaging, and notable reporting, research, and writing

• This award recognizes a single, exceptional piece of work—candidates must upload or provide a link to the published writing piece (one writing piece per nomination)

• Must have been originally published between January 1, 2022 and December 31, 2022

BEST COCKTAIL & SPIRITS WRITING

PRESENTED BY

“THE DRINKS INDUSTRY HAS AN AGEISM PROBLEM”

BY BETSY ANDREWS, FOR SEVENFIFTY

Rather than discriminating against older workers, why isn’t the drinks industry taking advantage of the opportunities that come with experience—particularly in a difficult hiring market? Betsy Andrews spoke with dozens of drinks professionals who have experienced age discrimination in the workplace to get their thoughts on how the industry should change and how individuals can advocate for themselves.

“THE

GREAT MEZCAL HEIST”

BY EMMA JANZEN, FOR

EATER

For centuries, Indigenous Mexicans have been distilling agave as mezcal, but strict modern certification requirements are pushing more and more ancestral producers to ditch the term to preserve their culture. In this story, spirits and cocktail journalist Emma Janzen explores the murky intersection of tradition, economics, and politics surrounding the certification of agave spirits.

“THE SECRETS TO THE BEST DRY MARTINI

YOU’LL EVER HAVE”

BY DAVID WONDRICH, FOR THE DAILY BEAST

The article, Wondrich’s farewell piece for the Daily Beast, derives the mathematical equation that determines the palatability of a particular iteration of the Dry Martini, and suggests an easy and rather sneaky way of getting around it.

“THIS IS WHAT DECOLONIZING A SPIRIT LOOKS LIKE”

BY ADAORAH ODUAH, FOR PUNCH

This feature examines a Nigerian distiller aiming to correct a colonial-era smear campaign that painted ògógóró, a West African palm sap spirit, as dangerous, harmful, illicit and, more insidiously, as a local knockoff of British imported gin.

BEST PODCAST, BROADCAST, OR ONLINE VIDEO SERIES

PRESENTED BY

This award recognizes the best broadcast, podcast, or online video series regarding bars, bartenders, cocktails, spirits, drinks culture, and bartending in general.

Note: Nominees are limited to no more than one (1) award every five (5) years.

Considerations include:

• Beverage-related content

• Influence and following within the industry

• Innovative, engaging, and notable media pieces

• Judges will consider a single episode first broadcast or posted online during the date range specified below. A sample file of a single, eligible episode, or a link to a single, eligible episode, must be included with the nomination form.

• The selected samples must have been broadcast or posted online between January 1, 2022 and December 31, 2022.

BEST PODCAST, BROADCAST, OR ONLINE VIDEO SERIES

PRESENTED

BY

BLACK AND BROWN PODCAST

A podcast about bourbon from the Black perspective. The three hosts explore the world of whiskey and share it with the audience from their point of view, while also showcasing diversity in the spirits community.

RADIO IMBIBE

Radio Imbibe is the audio home of Imbibe magazine. Each episode dives into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine.

THE SPEAKEASY PODCAST SHŌSHIN ART CLUB

Shōshin Art Club is a virtual hub offering subscribers the chance to explore all possible bar-related topics and the ability to learn from the world-class professionals in the spirits industry. The online classes vary from Body Language, to how to lead a team, Japanese bar techniques or how to create an award winning cocktail menu.

Hosts Damon Boelte, Sother Teague, and Greg Benson sit down to talk cocktails, spirits, wine, beer, tea, coffee, and all the other exciting liquids in the universe. With each episode, learn from some of the world’s experts in mixology, bar history, distillation, and brewing.

BEST NEW BOOK ON DRINKS CULTURE, HISTORY, OR SPIRITS

PRESENTED BY

This award recognizes the best long-form nonfiction published in the designated date range, including works on drinks culture, cocktail history, drinks-related personal memoir, spirits, and distillation, or other aspects of the drinks world as it relates to spirits and cocktails.

Note: An author is limited to no more than two (2) awards in the same category within five (5) years.

Considerations include:

• Content must be related in some way to spirits, cocktail history, bar culture, or similar themes

• Well-researched, innovative, and compelling writing

• Book must have been published between January 1, 2022 and December 31, 2022.

• New editions of previously published books may be nominated

• Books must be readily available for retail purchase; works prepared and distributed as menus, marketing material, or that are only available to limited audiences are not eligible for consideration.

BEST NEW BOOK ON DRINKS CULTURE, HISTORY, OR SPIRITS

PRESENTED BY

A SENSE OF PLACE: A JOURNEY AROUND SCOTLAND’S WHISKY

BY DAVE BROOM

In this beautifully crafted narrative, award-winning writer Dave Broom examines Scotch whisky from the point of view of the land, weather, history, craft, people and culture that feed and enhance the whisky itself. With stunning specially commissioned photography by Christina Kernohan, A Sense of Place will enhance and deepen every whisky drinker's understanding of just what is in their glass.

DOCTORS AND DISTILLERS: THE REMARKABLE MEDICINAL HISTORY OF BEER, WINE, SPIRITS, AND COCKTAILS

BY CAMPER ENGLISH

Beer-based wound care, deworming with wine, whiskey for snakebites, and medicinal mixers to defeat malaria, scurvy, and plague: how today’s tipples were the tonics of old. In Doctors and Distillers, cocktails and spirits expert Camper English reveals how and why the contents of our medicine and liquor cabinets were, until surprisingly recently, one and the same.

MODERN CARIBBEAN RUM: A

CONTEMPORARY REFERENCE TO THE REGION’S ESSENTIAL SPIRIT

BY MATT PIETREK & CARRIE SMITH

Modern Caribbean Rum is the ultimate cane spirit deep dive, focusing on where rum originated — the Caribbean. This contemporary guide to rum and the industry that creates it is an invaluable reference for enthusiasts and professionals alike. Modern Caribbean Rum peers deep into a spirit on the rise with more than 800 pages and 900 full color and historic images.

BY WILL GUIDARA UNREASONABLE HOSPITALITY

Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. Featuring sparkling stories of his journey through restaurants, with the industry’s most famous players like Daniel Boulud and Danny Meyer, Guidara urges us all to find the magic in what we do—for ourselves, the people we work with, and the people we serve.

BEST NEW COCKTAIL OR BARTENDING BOOK

PRESENTED BY

This award recognizes the best book published in the designated date range regarding cocktails, bars, bar design, or bartending in general.

Note: An author is limited to no more than two (2) awards in the same category within five (5) years.

Considerations include:

• Bartending or cocktail-related content (this includes books focusing on low- or no-alcohol cocktails)

• Bartenders’ or bar owners’ manuals that may be more appropriate for the trade and industry rather than for general readers

• Books that discuss, instruct, or advise on operating bars

• Innovative, engaging, and compelling writing

• Book must have an initial designated publication date between January 1, 2022 and December 31, 2022.

• New editions of previously published books may be nominated.

• Books must be readily available for retail purchase; works prepared and distributed as menus, marketing material, or that are only available to limited audiences are not eligible for consideration.

BEST NEW COCKTAIL OR BARTENDING BOOK

PRESENTED BY

MINDFUL MIXOLOGY: A COMPREHENSIVE GUIDE TO NO- AND LOW-ALCOHOL COCKTAILS WITH 60 RECIPES

BY DEREK BROWN

From Dry January to Sober October, moderation is having a moment. Drawing on historical research, meticulous tweaking of classic cocktails to create lower-proof versions, and entirely new concoctions inspired by an evolved home bar, in this book, Derek Brown (newly mindful drinker himself) shares sixty recipes for no- and low-proof cocktails, as well as a guide to the ingredients and equipment you need to imbibe in Mindful Mixology at home.

MODERN CLASSIC COCKTAILS

BY ROBERT SIMONSON

This book includes more than sixty easy-tomake drinks that all earned their stripes as modern classics years ago, with entertaining backstories from the cocktail revival of the past thirty years, by a two-time James Beard Award nominee and New York Times cocktail and spirits writer. Sprinkled among them are also a handful of critics’ choices, potential classics that have the goods to become popular go-to cocktails in the future.

THE BARTENDER’S MANIFESTO

BY TOBY MALONEY WITH EMMA JANZEN

Offering a foundational approach to cocktails, this manual from a James Beard Award-winning trailblazer will have you understanding and creating original drinks like a seasoned barkeep. Like cooks who can peer into their pantry and whip up dinner on the fly, no recipe needed, those who follow the methods in The Bartender's Manifesto will have the technical foundation and confidence to take their cocktail skills to the next level and fabricate a drink from any ingredients at hand.

THE NEW YORK TIMES ESSENTIAL BOOK OF COCKTAILS

BY STEVE REDDICLIFFE

The new edition of The New York Times Essential Book of Cocktails is a celebration of the cocktail, cocktail history, and outstanding cocktail writing. It’s a showcase of the best cocktail coverage from more than a century of drinks writing in The Times, from a cool summer drinks compendium in 1910 to considerably more recent reports and recipes from Robert Simonson, Rebekah Peppler, Toby Cecchini, David Wondrich and Amanda Hesser, among many others.

BARTENDER OF THE YEAR

This award recognizes an International and a U.S.-based bartender who has had the most influence on drinks styles and cocktail culture. This bartender works regularly behind the bar and develops and serves incredible drinks.

Considerations include:

• Innovation in drink creations

• Personability, hospitality, and generous spirit

• Technical, practical skills and knowledge

• National recognition of their work and personal recipes that have crossed borders and appeared on cocktail menus in other areas

• Must work regularly behind a bar – at least 3 shifts a week or more

• Someone who does not qualify for “International/U.S. Bar Mentor”

INTERNATIONAL BARTENDER OF THE YEAR

PRESENTED BY

GINA BARBACHANO

HANKY PANKY, MEXICO CITY, MEXICO

Gina Barbachano is the current bartender and general manager at Hanky Panky. Originally from Morelia, Michoacán where she studied Touristic Business Administration, she moved to Mexico City and started bartending when she received a tip from a fellow bartender that a space had just been opened at Hanky Panky. It was Ismael Martínez “Pollo” who interviewed, hired and eventually coached her for her participation in Speedrack Mexico, where she was part of the top 20 fastest bartenders. In 2019, she was chosen to represent mixology made with mezcal from Michoacán at Festival Cultural de México en Ibiza. After one and a half years behind the bar, she is now Hanky Panky’s bar manager.

GIORGIO BARGIANI

CONNAUGHT BAR, LONDON, UK

Assistant Director of Mixology of London’s multi-awarded Connaught Bar, Giorgio Bargiani is one of the most influential bartender profiles on the global bar scene. Communication, creativity, and connections are the pillars of Giorgio’s approach to the bar world, driven by the will to surprise his guests while maintaining a classic touch. Giorgio’s work has also been recognised on a personal level with the inclusion in the 30 Under 30 Code Hospitality 2019 class and the accolade of Best Italian Bartender Abroad at the Bargiornale Awards 2020.

DANIEL SCHOFIELD

SCHOFIELD’S BAR, MANCHESTER, UK

Daniel Schofield is currently based in his home city of Manchester where he runs 3 high-end bars and 1 restaurant, including the awardwinning SCHOFIELD’S BAR, ‘European Drinkery’ ATOMECA, the luxurious STERLING, and the recently opened STOCK MARKET GRILL. He is coauthor of SCHOFIELD’S Fine & Classic Cocktails, and a partner in SCHOFIELD’S Dry Vermouth, in partnership with London based aperitif maker, Asterley Bros.

LUKE WHEARTY BYRDI, MELBOURNE, AUSTRALIA

Luke has been well recognised for a number of years now to be at the forefront of forward thinking minds in the world of bartending. His experiences have seen him travel the world and preside over some of the most progressive drinking programs to date. In recent years,

Luke has contributed to Singapore’s fast-growing cocktail scene with the opening of Operation Dagger, a regular on the World's 50 Best list. Recently Luke has returned home to Australia with partner Aki Nishikura to open BYRDI, where you can find Luke with his team as he continues to progress Melbourne's vibrant cocktail culture to the next level.

U.S. BARTENDER OF THE YEAR

PRESENTED BY

CAER MAIKO FERGUSON

DRINKWELL / DAIJOUBU, AUSTIN, TX

Caer Maiko Ferguson is a Bartender and Manager for DrinkWell and co-creator of Daijoubu Pop Up. Originally from Santa Monica, CA, she moved to Austin in 2015 and since then has worked and managed at Peche, The Roosevelt Room, The Eleanor’s Miracle on 5th Street Christmas Pop Up, Last Straw, and most recently took over the bar program at DrinkWell. In 2018, they founded Daijoubu, a Super Asian Cocktail Pop Up. Since then, they produced a kickstarter, renovated an old school bus into a touring van, and produced dozens of events across the country, as well as doing considerable work fundraising and advocating for the safety and justice for the AAPI community. When Caer isn’t running bars or producing pop up, she is raising her daughter Kimiko, making art, gardening or playing with her cat, Yojimbo.

KAPRI ROBINSON ALLEGORY AT THE EATON HOTEL, WASHINGTON, DC

Kapri Robinson is DC’s 2017 Cocktail Queen. While spending her time being a bartender, educator, and event organizer, she is also the president and founder of Chocolate City’s Best (CCB). Kapri has been welcomed onto many television spotlights as well as being featured in industry media brands such as PUNCH and Eater. While fulfilling many roles, Kapri is also the Co-Founder of Empowering The Diner, one of twelve first-ever Drink Masters on Netflix, and a co-host of Soul Palate Podcast–just to name a few. Kapri is an educator of cocktail and spirits knowledge and strives to create opportunities for Black and Brown industry members.

MASAHIRO URUSHIDO

KATANA KITTEN, NEW YORK, NY

Born and raised in Japan’s Nagano prefecture, Masahiro currently resides in Brooklyn, NY with his wife and daughter. “Director of Deliciousness” at Katana Kitten in NYC, along with his team making sure to deliver good cold drinks, delicious hot food, and great times to the guests who visit the bar each night. Prior to Katana Kitten, Masahiro led the bar program at Saxon + Parole, which became his platform for exploring his creative approach to mixology. He is also the co-author of “The Japanese Art Of The Cocktail.”

CHRISTINE WISEMAN

MARYGOLD’S BRASSERIE / BROKEN SHAKER, MIAMI, FL

Christine Wiseman has served as Bar Lab Hospitality’s Beverage Director for the past 2 years, part of a career spanning 20 years in hospitality. Since joining the Bar Lab Hospitality team, Christine has been recognized as a semi-finalist for American Bartender of The Year (2018 and 2019, Spirited Awards), a finalist for American Bartender of the Year 2020 and 2022 and as an Imbibe 75 Person to Watch for 2023.

Christine’s fun, colorful (and sometimes sparkly) cocktails typically walk the line with unexpected ingredients and tried-and-true, craveable flavor combinations. Christine was just named North America’s Bartenders Bartender 2023 for 50 Best.

THE SPIRITED AWARDS EMPLOY A UNIQUE RUBRIC THAT HAS BEEN INSTRUMENTAL IN BUILDING THE INTERNATIONAL BAR CULTURE THROUGH RECOGNITION AND INSPIRATION. MOREOVER THEY HAVE SERVED AS A CONNECTION POINT FOR ALL THE COMMUNITIES IN OUR BIG HOSPITALITY TENT THAT STRIVE FOR EXCELLENCE IN SERVICE.

JACKSON CANNON, SPIRITED AWARDS REGIONAL CO-CHAIR, U.S. EAST

“

BEST BAR MENTOR

This award recognizes the individual or individuals who, in their professional life, play a crucial role in raising the quality of bars, bartenders, and cocktails without currently working as a bartender.

Considerations include:

• Inspiration to others in the industry

• Level of professional standards

• Positive impact on the industry in their career

• Innovation in the industry

• Exceptional industry insights

• Willingness to foster and educate the next generation

• Someone who does not qualify for “International/U.S. Bartender of the Year”

BEST INTERNATIONAL BAR MENTOR

PRESENTED BY

SIMONE CAPORALE

BARCELONA, SPAIN

Simone Caporale has led the innovative and creative side for the cocktail industry over the last 15 years. Currently co-owner of Sips Barcelona and Bodas Cocktails, Caporale is internationally renowned for his distinctive personal style, service and innovation, that includes an impeccable attention to detail, playful presentation and exceptional approach to hospitality. Originally from Como, Italy, Simone rose to fame during his five years at Artesian at The Langham, London where he is credited for re-inventing the five star hotel bar experience and leading the venue to win the title of World’s Best Bar four years in a row (20122015).

DANIL NEVSKY

BARCELONA, SPAIN

Danil Nevsky, a globe trotter currently living in Barcelona, is the Founder of Indie Bartender – a company solely dedicated to improving the bar industry through education and training. Most recently, he also self-funded and launched the Indie Bartender Fund alongside Alquimico Bar in Colombia – a fully anonymous online global educational competition with four unique challenges helping bartenders learn while competing. Ambitious, unfiltered, and always interested in pushing the limits of the hospitality industry, his main goal is to provide independent meaningful marketing solutions for spirit brands and empower the bartenders worldwide.

AGOSTINO “AGO” PERRONE

LONDON, UK

Ago Perrone is undoubtedly one of the most prominent figures on the mixology scene globally. Ago’s unique and fine approach to hospitality and mixology has established his consistent international acclaim along with the timeless and unbeaten popularity of London’s Connaught Bar, which Ago has led since the 2008 opening. Over the years, Ago has taken pride in mentorship, nurturing one of the most cohesive and dedicated bar teams in the world as well as hosting talks and classes both internationally and online.

CHRISTINA VEIRA

TORONTO, CANADA

Christina Veira is the co-owner of the Bar Mordecai, as well as the Founder and Owner of Stave – her newly launched school offering beverage certifications, hospitality training and customized tasting experiences for industry and consumer alike. An avid fundraiser and organizer in the hospitality community, she is also the National Coordinator for Speed Rack Canada. Some of Christina’s recent recognition includes being listed in Canada 100 Best Bartender of the Year 2023 and Drinks International Bar World 100 most influential figures in the global drinks community.

BEST U.S. BAR MENTOR

PRESENTED BY

ANU APTE SEATTLE, WA

Anu Apte is the sole proprietor of James Beard Foundation-nominated Seattle cocktail den Rob Roy and co-owns award-winning bars: Trade Winds Tavern, Navy Strength, and Vinnie’s Wine Shop. She has a Bachelor of Science in Behavioral Sciences and graduated with Alpha Epsilon Delta honors from the University of Utah and in 2021, completed a Post-Baccalaureate Program for Counseling and Psychology Professions through UC Berkeley intending to integrate mental health care into hospitality professions. She is faculty for BAR 5 Day program, is a Registered Yoga Instructor, and with 21 years of bar and restaurant experience, Anu is a hospitality professional lifer.

COLIN ASAREAPPIAH BROOKLYN, NY

As one of the spirits industry’s most wellknown and liked pioneers and trendsetters, Colin Asare-Appiah, Bacardi Muti-Cultural/ LBGTQ+ Advocacy Director and winner of the 2016 Tales of the Cocktail Spirited Award for “Best American Brand Ambassador,” and has been making waves and setting industry standards since he first got his start in the industry over three decades ago.

NECTALY MENDOZA

LAS VEGAS, NV

Nectaly Mendoza’s commitment to mentorship, community engagement, and philanthropy demonstrates his genuine concern for the wellbeing of others. Through his mentorship in the culinary and beverage world, he shapes the future of the industry by empowering aspiring professionals. His dedication to helping the community in poverty-stricken areas showcases his belief in creating equitable opportunities for all. His fundraising efforts for the St. Baldrick’s Children’s Cancer Foundation highlight his determination to make a positive impact on the lives of children battling cancer. Nectaly’s multifaceted approach to mentoring, community advocacy, and philanthropy sets a powerful example for others, inspiring them to use their skills and resources to create positive change.

CHRIS PATINO

SAN DIEGO, CA

Chris Patino is Co-Owner of Raised by Wolves, a highly acclaimed bar and spirits retail shop that has served to place San Diego squarely on the global drinks stage. A 19-year veteran of the spirits and cocktail scene, Chris is also Founder of Simple Serve, a boutique, trade-focused marketing agency, as well as a Founder of Bartender’s Weekend in San Diego, California’s Premiere Networking Event for Bartenders & Spirits Industry Professionals. Chris is one of the most recognized and admired faces in the industry, thanks to his years served as National Brand Ambassador for Pernod Ricard and emceeing and presenting at large scale industry events, such as Tales of the Cocktail and Speed Rack.

An exceptional cocktail doesn’t just taste great, it tells a story.

And for over 200 years, Libbey has been your storytelling partner behind the bar.

From innovative designs to an unmatched selection and world-class service, Libbey is here for you as you write your legacy.

BEST BRAND AMBASSADOR

This award recognizes an International and U.S.based ambassador whose creative use of brand communication, combined with personality, has had the most impact on the promotion of drink brands through engaging the trade and executing compelling education and seminars.

Considerations include:

• Trade engagement

• Quality of education and seminars

• Creativity in brand communication

• Must have been in this position for at least one year or since January 1, 2022

• Must be working as a full-time Brand Ambassador in the field with a primary focus on education for the trade

• Excludes any Brand Executives

BEST INTERNATIONAL BRAND AMBASSADOR

PRESENTED BY

CAITLIN HILL

RÉMY

Caitlin’s passion for cocktails and spirits is infectious and has led her through her career in the industry as a bartender, operations manager and part-owner of a premier gin bar in Cape Town and today as brand ambassador for Rémy Cointreau Africa, Middle East & India. She’s a devoted marketeer with a strong belief in sustainability and people which is reflected in her work.

COINTREAU HOUSE OF ANGOSTURA®

DANIYEL JONES

Global Angostura Brand Ambassador, Entrepreneur, Bartender Extraordinaire, Daniyel Jones has represented the House of Angostura® around the world for the past ten years. He’s crisscrossed the globe from Moscow to San Francisco, Tel Aviv to Argentina, Shanghai to Australia, a combination of over 82 countries and cities globally sharing the beauty of Angostura’s iconic Bitters, Rums and its award-winning Amaro Di Angostura®.

DAVE MITTON

LOT 40 / J.P. WISER’S

Dave has a great passion when it comes to enlightening people about the history, production and of course the creation of cocktails with Canadian Whisky. He was coowner and operator of several well-known restaurants and bars in Toronto as well as the inaugural President of The Canadian Professional Bartenders Association, Ontario Chapter. He has always had a great devotion to community and security amongst bartenders. Dave is a big believer in training and providing staff with the knowledge and tools they need when it comes to making great drinks and everything else that comes with working behind bars. Dave has a great passion for traveling the world seeking out cocktail adventures, exploring unfamiliar places and meeting the intriguing people who are behind them.

NICOLA RISKE

THE MACALLAN

Nicola, the Regional Brand Education Manager for The Macallan, is an awardwinning presenter in spirits education and flavor conversations. She holds a General Certificate in Distilling from the Institute for Brewing & Distilling and is a Certified Sherry Educator and Olive Oil Sommelier. Nicola is also an advocate of mentorship in the industry, coaching others through the OurWhisky Foundation. Additionally, she was the Tales International Catalyst inductee in 2022 and is a proud member of the Education Committee at Tales of the Cocktail and European Co-Chair of the Spirited Awards Committee. Outside of work, Nicola can often be found on a good long hike or dancing flamenco.

BEST U.S. BRAND AMBASSADOR

PRESENTED BY

CHRIS CABRERA BACARDÍ

Chris Cabrera (he/they) is the first National LGBTQ+ Ambassador Bacardi for North America. Chris has carved a niche for himself within LGBTQ+ hospitality realm working tirelessly within this space and the cocktail industry at large to promote a message of inclusivity. As a global leader for Belonging at Bacardi– an initiative working to create equitable, diverse, and inclusive spaces that reflect our expansive portfolio– he works exclusively to educate and build a better and safer space within Bacardi. Through his tireless work, he continues to be driven by one of his most inspired James Baldwin quotes, “The place in which I fit will not exist until I make it.”

KIOWA BRYAN SPIRIBAM

Kiowa Bryan hails from Vermont originally, where she took her first job in hospitality over 20 years ago. After spearheading many cocktail programs in Los Angeles, it was while behind the bar at The Eveleigh that she first tasted a Ti’Punch and realized her intended career path advocating for the education of all things Rhum Agricole and the French Caribbean. Since then, she has been lucky enough to spend eight years growing professionally into the role of USA On-Trade and Marketing Director of Spiribam Fine Spirits Family. She has also been acknowledged as a Spirited Awards Top 10 U.S. Brand Ambassador Nominee and Top 4 U.S. Brand Ambassador Finalist in recent years. In her spare time, you can find her listening to Christmas Carols far into February, studying history, or snuggling her dog Martinique Warrilow McFly.

CAMERON GEORGE

ARDBEG SINGLE MALTS

Cameron George aka Ardbegcam is the US National Ambassador for Ardbeg Single Malts, as Ardbeg’s stateside Master of Smoke; Cam brings the brand platforms to life in unique, engaging and energetic ways.

VANCE HENDERSON

HENDRICK’S

GIN

Vance Henderson is the U.S. National Brand Ambassador for Hendrick’s Gin. Prior to working with William Grant & Sons, Vance held various positions over his 18-year career in the industry. He cultivated his craft and learned all aspects of the business by running beverage programs at Ark Restaurants, Guest Counts Hospitality, Think Food Group, and Good Essen Group. Vance’s experience and expertise led him to launch Flavor Ink, a fullservice catering company; and Supperwhere?, an underground dining collective in Washington, DC. Vance brings an incredible amount of passion, charisma, and creativity in everything he does.

BEST BAR TEAM

This award recognizes the best collection of talent working in an International and a U.S. bar today, including bartenders, barbacks, servers, and front of house. Eligible recipients may range from two dynamic bartenders who bring a unique, compelling chemistry to their small bar, to a larger team that orchestrates the theater of high-volume craft experience.

Considerations include:

• Professionalism

• Dedication

• Hospitality

• Consistency of service

• High-quality cocktails

• Venue must have opened prior to January 1, 2022

BEST INTERNATIONAL BAR TEAM

PRESENTED BY

ALQUÍMICO CARTAGENA, COLOMBIA

Alquímico is not just a bar. Alquímico is a farm in Colombia’s coffee region, 900km south in Filandia, which owner Jean Trinh purchased in 2019. Operated following permaculture principles, it provides Trinh and team with most produce required to make the idiosyncratic house ingredients that go into the cocktails. Each of its three floors has its own identity– the ground is the heart of the operation, high-energy with a progressive cocktail list, showcasing the country’s biological diversity and flavor potential; one floor above international classics are given a Colombian twist; and if fresh air is what you need, the rooftop boasts yet another unique drinks list.

ATWATER COCKTAIL CLUB

MONTRÉAL, QC, CANADA

Located in Montreal’s Little Burgundy neighborhood, Atwater Cocktail Club is a speakeasy-style bar where creativity, authenticity & hospitality converge. Tucked behind Foiegwa and through an unassuming alleyway, ACC greets visitors with moody lighting and understated opulence which compliments the unique selection of cocktails in the spirit of simplicity, using only the highest quality ingredients, housemade syrups and handpicked spirits.

JIGGER & PONY AT THE AMARA HOTEL SINGAPORE

Named after the double-coned measuring device used by bartenders to pour spirits accurately, Jigger & Pony has embraced classic cocktails since it opened in 2012. The talented and diverse team at Jigger & Pony is led by Bar Operations Manager Uno Jang is positive and upbeat, consistently setting the tone for Jigger & Pony’s party atmosphere that’s always convivial. Actively working behind the scenes of delivering “wow” through hospitality and excellence in quality are owners Guoyi Gan and Indra Kantono, as well as bar programme directors Aki Eguchi and Giovanni Graziadei.

PARADISO BARCELONA, SPAIN

Paradiso is a speakeasy-style Cocktail Bar in Barcelona. Since its opening in 2015, it has been committed to a path of constant development, investing in research into innovative techniques and methodologies to optimize products, trying to reduce waste, with the ultimate goal of becoming increasingly green and no-waste. In Paradiso, you can find an interesting and captivating mix that embraces tradition and modernity in an elegant, young, and fun atmosphere. A unique, exclusive place where you can feel good, far from the hustle and bustle of everyday life. The idea with which Paradiso was born is to create a comfortable place, in which the customer feels at home, and an inclusive environment where Giacomo and his team could experiment and create innovative and surprising cocktails.

BEST U.S. BAR TEAM

PRESENTED BY

HAPPY ACCIDENTS

ALBUQUERQUE, NM

A Craft Cocktail Bar in the heart of Nob Hill in Albuquerque, NM, Happy Accidents is all about putting their team first. Always wanting the staff to feel seen, valued and appreciated is the ethos here. They work together and they play together – through thick and thin, ups and downs, the team IS the dream.

NICKEL CITY

AUSTIN, TX

Nickel City is a neighborhood “Anytime & Everyone” Bar in the Heart of Austin, Texas. Since 2017, it has been offering “Cold Beer & Mixed Drinks” to Thirsty Locals and Tourists alike. Nickel City was Named one of Esquire Magazine’s Best Bars in America in 2018, Garden & Garden Best Bars in the South 2019 & 2020 and was also a finalist for The Spirited Awards in 2019 & 2020 for Best High Volume Cocktail Bar & Best American Bar Team.

PACIFIC COCKTAIL HAVEN (P.C.H)

SAN FRANCISCO, CA

Located near San Francisco’s prestigious Union Square, P.C.H. is a lively bar that has quickly grown into one of America’s most acclaimed cocktail destinations. Founded in 2016 by “Best American Bartender” Kevin Diedrich, the bar has transformed from a neighborhood bar into a must-see destination for locals and visitors alike.

P.C.H. is known for its creative, balanced cocktails served in a welcoming atmosphere. The cocktails are inspired by Asian-Pacific ingredients. The staff is knowledgeable and attentive, and never pretentious.

YACHT CLUB

DENVER, CO

Yacht Club is an anti-club club where all are welcome. It’s a nerdy cocktail bar, a natural wine bar, and your favorite neighborhood dive bar all in one. Yacht Club believes in accessibility to deliciousness and that a good time shouldn’t be unattainable, but rather had by all. Seize the day, cap the night.

“ “

THE SPIRITED AWARDS IS A PRESTIGIOUS UNDERLYING PRINCIPLE RECOGNIZING INDIVIDUALS AND TEAMS ACROSS THE WORLD OPERATING AND CREATING SOME INCREDIBLE WORKS WHETHER THAT BE IN JOURNALISM, BRAND REPRESENTATION, BARTENDING OR AS A BAR. THE CATEGORIES AND GEOGRAPHIC LOCATIONS ARE GROWING EVERY YEAR, CREATING A BETTER REPRESENTED PLATFORM FOR THE WORLD, AND I AM ESPECIALLY EXCITED TO BE INVOLVED IN THAT.

SABRINE DHALIWAL, SPIRITED AWARDS REGIONAL CO-CHAIR, CANADA

BEST COCKTAIL BAR

This award recognizes an International and a U.S. bar that sets the highest of standards in the industry and has influenced national cocktail trends.

Note:

If a bar is determined to be a part of a “franchise bar” and one of its locations has previously won this award, other locations are no longer eligible for consideration for this award.

Bars that are nominated in more than one of the following categories: Best (International/U.S.)

Cocktail Bar, Restaurant Bar, and/or Hotel Bar, will only be considered for one of the above categories. In case of ambiguity, the Regional Co-Chairs reserve the right to decide which category is the most appropriate.

Considerations include:

• Menu

• Bar teams

• Atmosphere

• Cocktail quality

• Must be a free-standing bar

• Must have opened prior to January 1, 2022

BEST INTERNATIONAL COCKTAIL BAR

PRESENTED BY

������ A BAR WITH SHAPES FOR A NAME

LONDON, ENGLAND, UK

������ (or "a bar with shapes for a name") is an art project founded in the summer of 2021 by Rémy Savage & Paul Lougrat. The overall idea is to bring the vision of the Bauhaus school of art back to life through design, atmosphere and flavors. The space is divided between the classroom (where ideas are made) the manufacturing room (where ideas turn into product) and the showroom (where products are turned into experiences). The overall vision is going in depth into the world of functionalism and minimalism while contrasting those very "cold" ideas with a friendly and playful service and coherent cocktails and food.

CARTAGENA, COLOMBIA ALQUÍMICO

Alquímico is not just a bar. Alquímico is a farm in Colombia’s coffee region, 900km south in Filandia, which owner Jean Trinh purchased in 2019. Operated following permaculture principles, it provides Trinh and team with most produce required to make the idiosyncratic house ingredients that go into the cocktails. Each of its three floors has its own identity– the ground is the heart of the operation, high-energy with a progressive cocktail list, showcasing the country’s biological diversity and flavor potential; one floor above international classics are given a Colombian twist; and if fresh air is what you need, the rooftop boasts yet another unique drinks list.

ATWATER COCKTAIL CLUB

MONTRÉAL,

QC, CANADA

Located in Montreal’s Little Burgundy neighborhood, Atwater Cocktail Club is a speakeasy-style bar where creativity, authenticity and hospitality converge. Tucked behind Foiegwa and through an unassuming alleyway, ACC greets visitors with moody lighting and understated opulence which compliments the unique selection of cocktails in the spirit of simplicity, using only the highest quality ingredients, housemade syrups and handpicked spirits.

BARCELONA, SPAIN SIPS

This small cocktail bar in the city center of Barcelona features high culture cocktails at a “prêt-à-por·ter,” or “ready-to-wear,” prices. Sips is a new generation bar that combines a relaxed atmosphere, good music and incredible cocktail menu that has landed it on the World’s 50 Best Bars list in 2022.

BEST U.S. COCKTAIL BAR

PRESENTED BY

CENTURY GRAND

PHOENIX, AZ

Century Grand is the building that houses three turn-of-the-century-inspired cocktail bars serving specialty craft cocktails within an immersive environment of an era long gone but not forgotten. At the turn of the century, many believed that alcohol was the cause of all social ills and eventually led to the “noble experiment,” Prohibition. Now, over 100 years later, we’re still celebrating life’s simple joys with meticulously crafted cocktails, rare spirits, and memorable stories. At Century Grand, we pay homage to this time and place when “The West was won”; America was settled coast to coast, primarily because of technical achievements, such as the transcontinental railroad system.

DOUBLE CHICKEN PLEASE

NEW YORK, NY

Double Chicken Please (DCP) is a cocktail bar & design studio hybrid based on the Lower East Side of New York City. As a dual-concept space, dcp Free Range serves up an array of draft cocktails in a casual, industrial environment while The Coop, decked out in mid-century modern decor and lighting, offers inventive craft cocktails that deconstruct, redefine and rebuild iconic dishes into liquid form such as the Japanese Cold Noodle, Cold Pizza, Key Lime Pie, and others.

OVERSTORY

NEW YORK, NY

Overstory is an intimate 24-seat cocktail bar on the 64th floor of the Art Deco landmark tower at 70 Pine Street. Boasting a wraparound terrace with uninterrupted views of New York's port, Overstory is a singular addition to the city’s bar scene. Less than a year after it opened, Overstory was named one of Esquire’s Best Bars in America 2022 and took the 34th spot on the list of The World’s 50 Best Bars. Robb Report dubbed Overstory “the Most Exciting Place to Drink Cocktails in New York.”

SERVICE BAR

WASHINGTON, DC

Service Bar is always a neighborhood bar first and cocktail bar second, offering an always evolving cocktail menu based around seasonal ingredients and local inspirations. Opened by Chad Spangler and Glendon Hartley in 2016, Service Bar has always strived to counter the old standard of traditional cocktail bars being a quiet, formal, and expensive experience. It has since become known for its famous cocktails, mouth-watering fried chicken, and low-key atmosphere.

BEST HOTEL BAR

This award recognizes an International and a U.S. hotel bar that offers the best service and consistently well-made drinks in a comfortable setting, ultimately upholding the tradition of the classic hotel bar.

Note:

If a bar is determined to be a part of a “franchise bar” and one of its locations has previously won this award, other locations are no longer eligible for consideration for this award.

Hotel Bar, will only be considered for one of the above categories. In case of ambiguity, the Regional Co-Chairs reserve the right to decide which category is the most appropriate.

Considerations include:

• Service

• Consistency

• Cocktail quality

• Atmosphere

• Ability to cater to an international guest

• Must be located on hotel property

• Must have opened prior to January 1, 2022

BEST INTERNATIONAL HOTEL BAR

PRESENTED BY

ARGO AT THE FOUR SEASONS

HONG KONG, CHINA

ARGO is a modern cocktail bar at Four Seasons Hotel Hong Kong that explores the modern world, celebrating innovation in the world of fine drinking, and poised to be a Hong Kong staple among spirit aficionados. Breaking new ground with innovative programming, collaborations and cocktails inspired from exciting new sources and spirits, ARGO is a vessel for exploration and a platform designed to bring to life a collection of the world’s most unique spirits.

BKK SOCIAL CLUB AT FOUR SEASONS

BANGKOK, THAILAND

Evoking the golden age of glamor, BKK Social Club at Four Seasons Hotel Bangkok at Chao Phraya River celebrates the legendary allure of Buenos Aires and the energy of today’s Bangkok. The cocktail bar features green velvet upholstered banquettes with backrests stretching to the ceiling, while two semi-outdoor courtyards, including a full-service Cigar Courtyard, encourage socializing. At the helm, innovative Beverage Manager Philip Bischoff brings his talents to the bar, with a menu celebrating the People, Parties, and Places of Buenos Aires.

BOTANIST AT THE FAIRMONT PACIFIC RIM HOTEL

VANCOUVER, BC, CANADA

Botanist Bar, led under the guidance of Creative Beverage Director Grant Sceney, and spearheaded by Head Bartender Jeff Savage, is located in the award-winning Botanist restaurant.

Inspired by the principles of botany, Botanist Bar celebrates the Pacific Northwest’s unique biodiversity in its approach; culinary-forward cocktails blend the union of science and nature together to deliver a sophisticated yet whimsical drinking experience.

JIGGER & PONY AT THE AMARA HOTEL

SINGAPORE

Since its launch in 2012, Jigger & Pony has been widely acknowledged as one of the pioneers in Singapore's fast-growing cocktail community, and strives to be at the forefront of global cocktail culture, be it use of ingredients, techniques, hospitality or menu design. With its own identity, beverage philosophy, as well as a talented and passionate team, Jigger & Pony and its signature style of convivial hospitality transformed a long-standing four-star hotel lobby bar into a signature cocktail bar beloved by local and international guests.

BEST U.S. HOTEL BAR

PRESENTED BY

ALLEGORY AT THE EATON HOTEL

WASHINGTON, DC

Allegory, the acclaimed, genre-redefining cocktail bar at the Eaton DC hotel in Washington, D.C. re-opened in September, 2021 with a new menu of envelope-pushing cocktails that allegorically tells the story of civil rights pioneer Ruby Bridges. The first bar to blend art, literature, social justice, craft cocktails and hospitality, Allegory is hidden behind a nondescript door in the hotel’s Radical Library. Created by Creative Director Deke Dunne, who helms the bar, and the new bar team of D.C. all-stars, the menu includes creative, modern cocktails using advanced culinary and molecular techniques, like spherification, clarification and forced carbonation.

DEAR IRVING ON HUDSON AT THE ALIZ HOTEL

NEW YORK, NY

Dear Irving on Hudson, located in the Aliz Hotel, provides cocktails on par with the stunning views of New York City. Located on the 40th floor, the sister bar to Dear Irving seeks to welcome both locals and travelers with adventurous cocktails and an elegant place to gather in the sky. The team operates in a collaborative manner to create magical nights for guests and takes pride in being ambassadors for the food & beverage community of NYC.

HEY LOVE AT THE JUPITER

PORTLAND, OR

At Hey Love, it’s summer all year round. The walls are lush with overgrown plants & local art. The music is rich and soulful— and usually at least a few decades old. The food is bold and bright with a hearty nod to nostalgia. The drinks are vibrant, a little bit sexy, and always fun. Hey Love is a topnotch cocktail lounge, a community meeting hall, a hidden garden and a house party, all wrapped into one.

LITTLE RITUALS AT THE RESIDENCE INN/COURTYARD BY MARRIOTT

PHOENIX, AZ

Little Rituals in Phoenix, AZ has successfully redefined what a hotel bar can be. Conceptualized by acclaimed bartenders Aaron DeFeo & Ross Simon, Little Rituals has set a standard in the Southwest for innovative and internationally-inspired cocktails and an outstanding, yet relaxed style of team service. Little Rituals was not meant to be the "traditional" hotel bar from day one– the bar’s foundation is its own set of “little rituals,” a series of seemingly insignificant but ultimately crucial steps that go into great cocktail experiences.

“

THE SPIRITED AWARDS ARE AN OPPORTUNITY TO RECOGNIZE AND CELEBRATE OUR BEAUTIFUL GLOBAL HOSPITALITY COMMUNITY. EVERY YEAR, I AM BLOWN AWAY BY THE CREATIVITY, PASSION, TEAMWORK, DEDICATION AND EXCELLENCE DEMONSTRATED BY EVERY INDIVIDUAL, TEAM AND ESTABLISHMENT NOMINATED.

NICOLA RISKE, SPIRITED AWARDS REGIONAL CO-CHAIR, EUROPE

BEST RESTAURANT BAR

This award recognizes an International and a U.S. restaurant bar that is dedicated to creating a great cocktail experience for their dining guests.

Note:

If a bar is determined to be a part of a “franchise bar” and one of its locations has previously won this award, other locations are no longer eligible for consideration for this award

Bars that are nominated in more than one of the following categories: Best (International/U.S.)

Cocktail Bar, Restaurant Bar, and/or Hotel Bar, will only be considered for one of the above categories. In case of ambiguity, the Regional Co-Chairs reserve the right to decide which category is the most appropriate.

Considerations include:

• Aperitif and digestive drinks

• The food and cocktail menus need to be well integrated

• Bartending

• Mixology excellence

• Establishment must have a full dinner menu

• Must already have high ratings as a primarily food and wine business

• Must have opened prior to January 1, 2022

BEST INTERNATIONAL RESTAURANT BAR

PRESENTED BY

Analogue’s vision is one defined by analogous ingredients that creatively hint at what the future of farming and diets could be, in light of rising temperatures that have altered crop harvests. Think carob in place of chocolate, tonka bean instead of vanilla, and chicory instead of coffee. It’s also guided by a strong sense of inclusivity—the dishes suit most palates and diets, while drinks are equally great for teetotallers, pregnant individuals, and those with allergies. In addition, the bar top slopes down at a corner to easily accommodate diners with wheelchairs and personal mobility devices.

ANALOGUE INITIATIVE SINGAPORE TULUM, MEXICO

ARCA RESTAURANT & BAR

ARCA, a slightly off-the-grid restaurant nestled on the jungle side of Tulum’s beach road, serves micro-seasonal cuisine inspired by the flora and fauna which surround it. Founded in April of 2015 by Christian and Hermione Mora, ARCA has spent several years nurturing its relationship with local purveyors who have allowed it to highlight the extensive repertoire of ingredients and flavors native to the Yucatan Peninsula. The menu is an homage to local Mayan techniques and flavors, highlighting seasonal ingredients in a modern setting. Mimicking inspired plates that blend sophistication with sense of place, ARCA’s Bar Manager Peter Sanchez applies the same finesse to libations.

BAR KISMET

HALIFAX, NS, CANADA

Bar Kismet is a small seafood/pasta restaurant and cocktail bar in Nova Scotia, Canada. While their cocktail menu isn't huge, it changes quite often. They aim to flip a drink every week or two weeks. When conceptualizing drink ideas, their focus is always to cycle the ingredients they use more than once. Beyond the usual, their bar team also strives to find creative ways of using waste in new ways in an attempt to close the loop. Quite the small bar team –only five people total– they love to laugh and champion each other to be the best versions of themselves.

PARIS, FRANCE DANICO

Located behind pizza palace Daroco Bourse, Danico is housed in the former Jean Paul Gaultier flagship store. Its barmen’s nautical striped shirts are a fitting homage to the fashion designer. Opened by Nico de Soto – owner of New York’s influential cocktail mecca Mace – the artisanal 12-cocktail menu is not for the faint-hearted.

BEST U.S. RESTAURANT BAR

PRESENTED BY

CAFÉ LA TROVA

MIAMI, FL

At Café La Trova, Julio Cabrera and his team of cantineros (Cuban bartenders) bring to life the retro Cuba atmosphere with their artisanal, handcrafted cocktails while chef Michelle Bernstein lends her culinary prowess with a contemporary take on Cuban-styled dishes. The multi-faceted concept marries traditional “cantinero” cocktail culture with Miami’s 1980s Cubano renaissance offering classic and creative drinks, contemporary Cuban and Latininspired dishes, live music daily, and an outdoor patio to enjoy dominoes and cigars.

CLEAVER – BUTCHERED MEATS & SEAFOOD

LAS VEGAS, NV

Introducing Cleaver, an exquisite dining destination that combines the art of butchery and the finest seafood with a stellar beverage program. Using premium spirits, fresh ingredients, and a deep understanding of flavor profiles, the talented bar team creates captivating concoctions that are as visually stunning as they are delicious. Whether you prefer a classic cocktail expertly executed or an innovative creation that pushes the boundaries of mixology, Cleaver's cocktail menu promises an unforgettable journey for your taste buds.

KUMIKO

CHICAGO, IL

Kumiko is a Japanese Dining Bar (ダイニング バー) where food and drink are treated with equal reverence. Located in Chicago’s West Loop, Kumiko boasts incredible cocktails and spirits with exquisite food to pair. Owner and mixologist Julia Momosé blends Japanese ingredients and techniques to create an elevated menu of beverages and bites.

PORTLAND, OR PALOMAR

Palomar is a Cuban inspired bar and restaurant created by Ricky Gomez. Its cocktails are inspired by the bartenders of Cuba from the 1920's who formed the first bartender's guild in the world known as the Asociacion de Cantineros de Cuba. Their drink style catered to expatriates fleeing prohibition from the United States, making cocktails of all spirits and styles, not just rum. Their cocktail menu pays homage to them with their style and selection– they must be approachable, flavorful. and unpretentious, but most importantly, balanced.

BEST NEW COCKTAIL BAR

This award recognizes a recently opened International and U.S. cocktail bar that made an immediate impact on cocktail culture and set new high standards for the industry.

Note:

If a bar is determined to be a part of a “franchise bar” and one of its locations has previously won this award, other locations are no longer eligible for consideration for this award.

Bars that qualify for “Best New (International/ U.S.) Cocktail Bar” are NOT eligible to be considered for any of the following in the same year: Best (International/U.S.) Cocktail Bar, Hotel Bar, or Restaurant Bar.

Considerations include:

• Creativity

• Décor

• Service

• Execution of drinks

• Must have opened between January 1, 2022 and December 31, 2022

BEST NEW INTERNATIONAL COCKTAIL BAR

BY

LAST WORD SINGAPORE

Founded by award winning bartender Shelley Tai and industry veteran Colin Chia and named after the forgotten classic cocktail, Last Word is the latest project by the team at Nutmeg & Clove, which aims to rekindle the romance of classic cocktails and serve simple Japanese favorite dishes. All the classic cocktails are also inspired by the Japanese way of bartending, which focuses on technique and precision while using the freshest ingredients and produce.

LINE ATHENS ATHENS, GREECE

Line is an all-day bar located in the neighborhood of Kato Petralona, close to Athens’ city center, with the goal of creating a sustainable community of creative and open minded people who can create innovative and new beverages. Line draws its inspiration from the dynamic and natural journey of fermentation, the seasonality of produce, the concept of sustainability and the synergy with small greek producers. Ingredients are swapped between recipes, producing an offbeat list of classic cocktails with a twist, by employing wine by-products, such as dry and sweet vermouths, along the lines of the zero-waste movement.

MAHANIYOM COCKTAIL BAR

BANGKOK, THAILAND

Mahaniyom is a Thai word meaning “great desire” or “great popularity.” The fortuity in the word now lends itself to the brand new cocktail bar in Si Phraya, Bangkok, a collaboration between some of Bangkok industry’s biggest names in mixology and gastronomy.

“Resourceful Cocktail” is the concept behind Mahaniyom’s cocktail menu that derived from the philosophy of sustainability and zero waste. The team believes every part of a plant or animal can impart distinctive flavor or texture to the end result. Advanced mixology methods are used to extract flavors from seeds to leaves and nose to tail in creating each one of the kind signature cocktails.

SINGAPORE NIGHT HAWK

Inspired by the emotions and aesthetics invoked by Edwards Hopper's mid-century masterpiece "Nighthawks," Night Hawk is an immersive cocktail bar that tackles the paradox of blending the past, present and future into an intimate and impressive venue. Truly one of a kind, Night Hawk strives to be an unpretentious hospitable haven of futuristic nostalgia.

BEST NEW U.S. COCKTAIL BAR

PRESENTED BY

CHEZ ZOU

NEW YORK, NY

Chez Zou is the chic cocktail lounge from the team behind Zou Zou’s on Manhattan’s West Side. Located just a few floors up from Zou Zou’s, the buzzy modern Eastern Mediterranean restaurant from chef Juliana Latif and Quality Branded, Chez Zou offers inventive and playful cocktails from Joey Smith in a warm space designed by AvroKo. With deep jewel tones, bold prints, and lush greenery, the bar also has an expansive outdoor terrace with lounge-style seating.

MARTINY’S

NEW YORK, NY

Martiny’s offers a superb cocktail experience in a historical carriage house in Gramercy. Co-founder and Beverage Director, Takuma Watanabe, uses his cocktail expertise to curate a menu that focuses on classic cocktails with his own elevated spin. The setting is not meant to be a packed bar, but rather, a hospitality experience where everyone has a seat at the bar and can fully immerse themselves in the atmosphere of the bar. No long lines, no packed bars, just a stellar bar experience.

MILADY’S

NEW YORK, NY

Award-winning bar owner Julie Reiner along with partners Christine Williams, Susan Fedroff, and Chef/Partner Sam Sherman, have resurrected Milady’s, a famed SoHo dive bar that entertained patrons of all stripes for over 70 years until it closed in 2014. The address is the same, but the new Milady’s (opened Fall 2022) is updated with the team’s signature focus on quality and a lighthearted, nostalgic vibe. The group has breathed new life into the space with an innovative cocktail program featuring a menu of modernized classics and new creations.

PACIFIC STANDARD AT THE KEX PORTLAND PORTLAND, OR

Pacific Standard is a bar located in the lobby of the KEX Hotel in Portland, Oregon. A modern West Coast drinking and dining hall by Jeffrey Morgenthaler and Benjamin Amberg, Pacific Standard celebrates the hotel bar by aiming to be a living room for the city: a destination for international travelers, but also a treasured haunt for local regulars.

BEST NEW SPIRIT OR COCKTAIL INGREDIENT

PRESENTED BY

This award recognizes the item that has made the most significant impact on the cocktail and bar industry in the last year or designated date range.

New to 2023: A product that may have been launched before January 1, 2022 under one of the following classifications will still be eligible for nomination in this category as long as it established distribution in at least 3 states or countries between January 1, 2022 and December 31, 2022

Non-commercial Special Occasion Launch –whereby a product has been made for gifting and/or educational purposes and not released for general sale

Distillery Release – whereby a product is made available for purchase at the distillery where it is made for the immediate geographical area only.

Considerations include:

• Must be a spirit (liquor, liqueur) or a cocktail ingredient (non-alcohol ingredients, tonic, bitters, syrup, or garnish)

• Even if the product is available to purchase online, it must be locally distributed in at least three (3) states in the U.S. or in three countries in the rest of the world.

• Provide a list of outlets in key markets where the product is distributed

• Item may be new or a new reformulation

• After the first round of judging, products qualified for the next round are asked to submit samples to the tasting panel of judges

• Items must have been launched between January 1, 2022 and December 31, 2022

BEST NEW SPIRIT OR COCKTAIL INGREDIENT

PRESENTED BY

MARTINI & ROSSI

FLOREALE NON ALCOHOLIC APERITIVO

Introducing Floreale, a delightfully refreshing, floral Aperitivo with key botanicals including Roman Chamomile and Artemisia. MARTINI master blenders have created a full-flavored Italian style nonalcoholic Aperitivo inspired by 160 years of MARTINI expertise in wine and herbs. The result is a deliciously complex and refreshing Premium Non-Alcoholic Aperitivo perfect for your get-togethers with friends with no compromise on taste.

PATRÓN EL ALTO

PATRÓN EL ALTO is handcrafted from the finest 100% Weber Blue Agave grown in the highest parts of Jalisco, Mexico— which yields the sweetest agaves—for an incredibly smooth taste. Composed of Extra Añejo—aged for four years—and blended with exceptional Añejo and Reposado tequilas, this method results in a unique and innovative high-end tequila.

SAINT BENEVOLENCE AGED RUM CLAIRIN

Saint Benevolence Aged Rum Clairin is Haiti’s premium aged ancestral spirit, handcrafted from a field blend of indigenous cane varietals organically grown in the tropical climate of St. Michel de l’Attalaye. Blended in small batches and bottled at 100 proof, the tasting notes of this rum include raw apple tannins, pink peppercorn spice, grapefruit pith, with a nose of cherry cola, honey and vanilla.

THE FORDS GIN CO. SLOE GIN

The Fords Gin Co. Sloe Gin is a combination of our classic nine botanical London Dry Gin recipe with hand-picked sloe fruit from France and England. It is sweetened for balance and cut to an ABV of 29%. Recommend for cocktails such as the Sloe Gin Fizz and Charlie Chaplin but can also be enjoyed neat or as an accompaniment to a cheese plate.

STAY INSPIRED.

WORLD’S BEST COCKTAIL MENU

PRESENTED BY

This award recognizes the bar’s ability to communicate its offerings to their guests in a physical manner–via hard copy bar menu or board.

Note:

If a bar is determined to be a part of a “franchise bar” and one of its locations has previously won this award, other locations are no longer eligible for consideration for this award.

If a venue has won the title of “World’s Best Bar” they are no longer eligible for consideration for this award.

Considerations include:

• Originality and creativity of design

• Content: range of spirits and specialty cocktails

• Diversity of cocktail styles

WORLD’S BEST COCKTAIL MENU

PRESENTED BY

ALQUÍMICO

CARTAGENA, COLOMBIA

Alquímico is not just a bar. Alquímico is a farm in Colombia’s coffee region, 900km south in Filandia, which owner Jean Trinh purchased in 2019. Operated following permaculture principles, it provides Trinh and team with most produce required to make the idiosyncratic house ingredients that go into the cocktails. Each of its three floors has its own identity– the ground is the heart of the operation, high-energy with a progressive cocktail list, showcasing the country’s biological diversity and flavor potential; one floor above international classics are given a Colombian twist; and if fresh air is what you need, the rooftop boasts yet another unique drinks list.

DOUBLE CHICKEN PLEASE

NEW YORK, NY

Double Chicken Please is a Lower East Side restaurant & cocktail bar inspired by the exploration and experimentation of traditional drinks and dishes in the spirit of hacking design. The Back Room at Double Chicken Please offers inventive craft cocktails that deconstruct, redefine and rebuild iconic dishes into liquid form such as the Japanese Cold Noodle, Cold Pizza, Key Lime Pie, French Toast, Mango Sticky Rice and others.

HANDSHAKE SPEAKEASY

MEXICO CITY, MEXICO

In the Juárez neighborhood you will find Handshake, the meeting point for cocktails in Mexico City. A sophisticated and hospitable speakeasy that is distinguished by its highend cocktail proposal, where authentic and enriching experiences are enjoyed, this bar is ideal for those who seek to enjoy the afternoon and live the night. Handshake was born thanks to the initiative of a group of friends who are passionate about cocktails, who seek to offer an unusual experience, with an exceptional cocktail menu, accompanied by warmth and love for details.

PANDA & SONS

EDINBURGH, SCOTLAND

Transcend is Panda & Sons› latest pioneering cocktail menu. The whole menu is dedicated to freezing techniques and each chapter shines a spotlight on one of them. The release of their latest technique Sous Pression also coincided with the menu launch, which is a culmination of 6 years of R&D. They designed the menu to be packed full of information on their techniques but in a playful and visual way. You can either read up on the technique, look at the illustrative step-by-step, or simply just go via the QR codes to watch how the techniques are done.

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THE SPIRITED AWARDS PROVIDE THE CHANCE FOR US TO COME TOGETHER AND CELEBRATE INDUSTRY EXCELLENCE, AND FOR COMMUNITIES TO HIGHLIGHT THOSE DOING GREAT WORK WITHIN THEIR REGIONS. THEY HELP CALL ATTENTION TO THOSE IN OUR GLOBAL COMMUNITY WHO HAVE BEEN DOING GREAT WORK IN A GIVEN YEAR–FROM THE PEOPLE TO THE ESTABLISHMENTS, COMMUNITY INITIATIVES AND MEDIA THAT HELP PUSH AND PROPEL OUR INDUSTRY FORWARD, BOTH FROM A GLOBAL AND LOCAL PERSPECTIVE.

KATE BOUSHEL, SPIRITED AWARDS REGIONAL CO-CHAIR, CANADA

WORLD’S BEST SPIRITS SELECTION

PRESENTED BY

This award recognizes a venue that has an expertise or a focus on a specific spirit or a category of spirits.

Note:

If a bar is determined to be a part of a “franchise bar” and one of its locations has previously won this award, other locations are no longer eligible for consideration for this award

If a venue has won the title of “World’s Best Bar” they are no longer eligible for consideration for this award

Considerations include:

• Comprehensiveness of one particular spirit or category

• Discernment and extraordinary dedication to the spirit or category

• Number of bottles stocked

• A focus on specialty, rare or vintage selections

• Staff knowledge of the spirit or category

WORLD’S BEST SPIRITS SELECTION

PRESENTED BY

BABA AU RUM

ATHENS, GREECE

Baba Au Rum is a leading rum and cocktail bar in downtown Athens. Opened in 2009, it is still one of the most beloved and popular bars of the Athenian crowd. Considered to be a rum mecca and a house of spirits, the bar is credited to pioneering a new era of cocktail bars of Europe.

IN SITU MEZCALERÍA

OAXACA, MEXICO

In Situ is a tribute to mezcal. The walls of this mezcalería are an incredible collection of the spirit. Mezcal writer, Ulises Torrentera, and editor, Sandra Ortíz Brena, created this space to promote and showcase mezcal culture. This minimalist space does just that, as well as offers a short menu of cocktails and Oaxacan beer selection.

RAISED BY WOLVES

SAN DIEGO, CA

Raised by Wolves is bringing back an opulent, old-world vibe to cocktail imbibing, with ornate, oak wood paneling and an impressive, opaque glass dome-shaped ceiling feature hanging over its circular center bar. The bar team embraces sophisticated mixological techniques including fat-washing, culinary centrifuges, self-agitating kegs for sparkling cocktails on tap, alkaloids, phosphates and house infusions created via sous vide.

SWIFT SOHO

LONDON, UK

Swift has been a London bar staple since it opened in 2016, now with three venues across the city, each with their own unique touch on classic cocktails, warm hospitality, and an expansive curated spirits selection. Becoming a firm favorite on the London cocktails scene, their Old Compton Street bar in Soho has been showered with accolades over the years. It remains a vibrant and busy destination for the discerning drinker.

TIMELESS AWARDS

This award recognizes an International and a U.S.-based bar that has a connection to either cocktail culture or has contributed to the history of cocktails and/or spirits. The Timeless recipient is a bar that is both welcoming and familiar but also respected as an institution that has inspired the culture and growth of other establishments and has been a staple for locals and visitors alike.

Considerations include:

• Unique environment that represents its location

• Focus on Hospitality

• Connection to the history of cocktail culture

• Must have opened prior to January 1, 1993 (30+ years)

TIMELESS INTERNATIONAL AWARD

PRESENTED BY

LONG BAR AT THE RAFFLES HOTEL SINGAPORE

SINGAPORE

Home of the legendary Singapore Sling, Long Bar at Raffles Hotel Singapore is the original birthplace of what is widely considered to be Singapore's national cocktail. Ingeniously created in 1915 by Raffles bartender Ngiam Tong Boon, it was fashioned with gin, grenadine syrup and tropical fruit juices as a clever guise of fruit punch at a time when ladies were not permitted to consume alcoholic beverages publicly. Today, the Singapore Sling is elevated by using craft ingredients and has evolved to become more sustainable using ecoSPIRITS, supporting a tree-planting initiative and eschewing the use of plastic straws.

The two-story historical bar is inspired by Malayan life in the 1920s. The deep, rich colors and lush greenery transport patrons to the edge of a tropical plantation. In keeping with the relaxed atmosphere, guests are invited to brush peanut shells off the table and bar counter to the floor. This is quite possibly the only place in Singapore where littering is encouraged.

U.S. AWARD

PRESENTED BY

TIKI-TI

LOS ANGELES, CALIFORNIA

Tiki-Ti is a famous Polynesian-style dive bar that has stood the test of time. Originally opened by Ray Buhen in 1961, it is now run by son Mike Buhen Sr. The neighborhood bar is known for serving up colorful and strong tropical Tiki drinks to three generations of regulars and visitors alike in Silver Lake. Ray Buhen knew a thing or two about mixing tropical drinks. He was one of a handful of Filipino bartenders who helped start the tropical drink craze in the early thirties. His knowledge and understanding of tropical drinks went way beyond recipes. Ray passed down a tradition and understanding of tropical drinks that lives on in his son Michael and his grandsons Mike and Mark.

While the bar is small, it is full of personality and history. The Tiki-Ti has many exotic Tikis and an assortment of colorful items from all over the world. If you didn't know better you might think that it was a museum of Pop Polynesian culture. After all it is just a small tropical watering hole on the far end of Sunset Boulevard.

VISIONARY AWARD

PRESENTED BY

This award recognizes an individual who has encouraged mentorship and contributed to making the hospitality industry equitable and inclusive by working to remove barriers as it pertains to gender identity, race, religion, and socioeconomic status.

The Visionary Award Winner is an individual who has:

• Made unique and lasting contributions to the accessibility and intersectionality of the global drinks community

• Shaped the beverage landscape and provides visible models of achievement for tomorrow’s leaders

• Served as a leader and mentor

• Worked in the hospitality industry for 10+ years

VISIONARY AWARD

PRESENTED BY

TIFFANIE BARRIERE

SPIRITED AWARDS 2023 VISIONARY AWARD RECIPIENT

Tiffanie Barriere is the bartender’s bartender, an influencer and educator who has been awarded with some of the beverage industry’s highest honors. The Bar 5 graduate is a Tastemakers of the South award-winner who spent seven years as the beverage director of One Flew South the “Best Airport Bar in the World.” As an independent bartender she is known for creative and innovative cocktail menus and bar consultancy clients; hosting mixology classes around the nation and connecting culinary, Black history and farm culture with spirits. In 2020, Tiffanie was featured on Food Network’s The Kitchen along with being inducted into Tales of the Cocktail's Dame Hall of Fame. As a leader, she is a member of the Tales of the Cocktail Philanthropy & Development Committee, Co-Chair to the Tales Catalyst Award and a member of the Atlanta chapter of Les Dames d’Escoffier.

Barriere and her cocktails have been featured in multiple publications (print and online) from Food and Wine, Southern Living, Forbes and Garden and Gun. In 2021 Barriere appeared on the cover page of Imbibe Magazine for the Top 75 for Imbibe, allocated her palate as a graduate of Bar 5 by becoming a spirit’s judge for panels such as L.A. Spirits Awards, Ascot Awards Judge, American Craft Spirits Association, American Distilling Institute and New Orleans Spirit Competition. Barriere has also taken the stage in Berlin for Bar Convent, shared birthday cocktails with Hoda and Jenna on the Today Show, was featured as a guest judge on the Netflix show Drink Masters, and Amazon Prime’s Three Drinkers. The LouisianaTexas native is the trustworthy mentor of some of the best bartenders and mixologists in the world and remains a goal of education, service and fun with every pour.

HELEN DAVID LIFETIME ACHIEVEMENT AWARD

THIS AWARD RECOGNIZES THE ACHIEVEMENT OF AN INDIVIDUAL, WHO OVER THE COURSE OF THEIR CAREER, HAS MADE SIGNIFICANT CONTRIBUTIONS AND LASTING IMPACT IN THE HOSPITALITY INDUSTRY.

THE RECIPIENT OF THE HELEN DAVID LIFETIME ACHIEVEMENT AWARD IS SELECTED BY A COMMITTEE COMPOSED OF LUMINARIES FROM THE DRINKS INDUSTRY, AND HAS REPRESENTATION FROM PRIOR WINNERS OF BOTH THE HELEN DAVID LIFETIME ACHIEVEMENT AWARD AND VISIONARY (PREVIOUSLY NAMED PIONEER) AWARD.

COMMITTEE MEMBERS

• Melanie Asher, 2015 Dame Hall of Fame Ruth Fertel Award Recipient

• Julio Bermejo, 2014 Helen David Lifetime Achievement Award Recipient

• Jared Brown, 2021 Helen David Lifetime Achievement Award Recipient

• Chris Cabrera, 2021 Dame Hall of Fame Pioneer Award Recipient

• Salvatore Calabrese, 2013 Helen David Lifetime Achievement Award Recipient

• Dale DeGroff, 2008 Helen David Lifetime Achievement Award Recipient

• Peter Dorelli, 2009 Helen David Lifetime Achievement Award Recipient

• Lisa Laird Dunn, 2014 Dame Hall of Fame Ruth Fertel Award Recipient

• Amanda Gunderson, 2022 Pioneer Award Recipient

• Anistatia Miller, 2021 Helen David Lifetime Achievement Award Recipient

• Shannon Mustipher, 2020 Dame Hall of Fame Pioneer Award Recipient

• Robin Nance, 2019 Dame Hall of Fame Pioneer Award Recipient

• Julie Reiner, 2022 Helen David Lifetime Achievement Award Recipient

• Audrey Saunders, 2020 Helen David Lifetime Achievement Award Recipient and 2016 Ruth Fertel Pioneer Award Recipient

• Joy Spence, 2017 Dame Hall of Fame Pioneer Award Recipient.

HELEN DAVID LIFETIME ACHIEVEMENT AWARD RECIPIENT

DESMOND PAYNE, MBE

LONDON, UK

Having started his career in the wine cellars at Harrods, Desmond was introduced to spirits after joining Seager Evans in 1967 – an encounter which kickstarted a career in gin that has so far spanned seven decades. After spending 25 years in charge of production at Plymouth Gin, Desmond joined Beefeater in 1995, the start of 27 years with the brand, and was named Master Distiller in 2008. Since then, he has overseen the creation of new expressions such as: Beefeater 24, Burrough’s Reserve Editions 1 and 2, Beefeater Winter Edition, Beefeater Summer Edition, Beefeater London Market, Beefeater London Garden, Beefeater Monday’s Gin and Beefeater Botanics.

Desmond’s legacy is truly unparalleled with a suite of awards and accolades to his name. Most impressively, and perhaps the most widely known, is his MBE (Member of the Order of the British Empire) bestowed upon him by the late Queen Elizabeth II – presented by Prince William, the now Prince of Wales. In 2022, a surprise honor was bestowed by The Body of Yeoman Warders at the Tower of London, who made Desmond the second Honorary Yeoman Warder in history due to the special relationship he has cultivated over the years. Other accolades include: being inducted in The Gin Guild Hall of Fame in 2020, scooping the International Wine & Spirits Compeition’s Lifetime Achievement Award in 2016 and The Gin Guild’s Lifetime Achievement Award in 2015.

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THE SPIRITED AWARDS IS A GREAT PLATFORM THAT CELEBRATES SOME OF THE BEST BARS AROUND THE WORLD. BUT PERHAPS MORE IMPORTANTLY, IT’S A PLATFORM THAT ACKNOWLEDGES ITS IMPERFECTIONS AND CONSISTENTLY STRIVES AT DOING BETTER TO SERVE THE BAR INDUSTRY EACH YEAR.

CHARMAINE THIO, SPIRITED AWARDS REGIONAL CO-CHAIR, ASIA PACIFIC

WORLD’S BEST BAR

PRESENTED BY

THE WORLD’S BEST BAR AWARD IS PRESENTED TO ONE OF THE WINNERS IN THE BAR CATEGORIES:

• BEST INTERNATIONAL AND U.S. COCKTAIL BAR

• BEST INTERNATIONAL AND U.S. HOTEL BAR

• BEST INTERNATIONAL AND U.S. RESTAURANT BAR

THE WINNER WILL BE ANNOUNCED AT THE 2023 SPIRITED AWARDS®.