Lorenzo Antinori Pays Tribute to Italian pop-culture and the Art of Classic Bartending with First Independent Venture in the Heart of Hong Kong - Bar Leone. Bar Leone is heavily influenced by Rome, Italy’s capital, and in particular Trastevere, one of its most historic neighbourhoods, where Lorenzo was raised.  Bar Leone is a bar that celebrates community and the love of classic cocktails, or as we call them, “cocktail popolari”, referring not only to their role in popular culture but also to their approachable DNA and beautiful simplicity.

HIMKOK is an acclaimed cocktail bar embodying Norwegian culture through their handcrafted cocktails and distilled spirits. This is expressed through a cocktail menu showcasing and celebrating centuries of Norwegian traditions. Inspired by traditional techniques they convey their vision through classic cocktails combined with Scandinavian flavours using modern technology. With a fully functioning micro-distillery, they strive to create drinks and products with a pure Nordic taste through sustainable and empirical production.  

Montana isn’t just about what’s in the glass, it’s a celebration of the energetic ambience that makes every visit unforgettable. Music is as essential as the cocktails, immersing guests in the pulse of the 1970s. Every detail, from the warm, sun-faded hues to the vintage script font, blurs the lines between past and present. Even the food menu nods to Havana, with Cuban classics reinterpreted for a new generationAt its core, Montana is about connection – the magic that happens when great drinks, music, and people come together effortlessly. It’s a tribute to timeless hospitality, proving that some things, like a perfectly shaken daiquiri and a great song, never go out of style. 

In 2016, Jean Trinh opened Alquímico in Cartagena. 

The bar is split over three floors, each with a different concept, but sharing a high-energy atmosphere. It offers cocktails highlighting local ingredients with music provided by DJs playing modern mixes of eclectic sounds. In the midst of the pandemic, Trinh made the decision to move the staff to a farm in Filandia, 800km away. At the farm, the team has built a new home and started growing organic fruits, herbs, sugarcane and speciality coffee. The ambitious farm project will continue to run as a way of supplying Alquímico with fresh organic ingredients.

At Line Athens, we operate through The Method of Anarchy—a respectful yet subversive approach to products, processes, and raw ingredients. Order is not rejected, but re-examined, allowing creativity, discipline, and intention to coexist. Just as a line defines form, movement, and emotion in art, we view it as a point in motion through space—an evolving expression shaped by context, time, and interaction. This philosophy guides every aspect of our work, from cocktail creation and fermentation to service design and sustainability. We focuse on fruit wines, fermentation, minimal waste, and thoughtful sourcing, collaborating closely with farmers, producers, and artisans. 

Handshake has the feel and look you’d expect from a 1920s speakeasy but your experience there is anything but that.  While the interior has very much an art deco style, and the glassware is elegant. The music is upbeat, lively and ranges from cumbia, rock to 80s hits. With a very innovative cocktail menu, the the team at Handshake always tries to surprise its guest with the newest libations. Handshake opened in the spring of 2021, with Dutchman Eric Van Beek at the creative reins. 

Panda & Sons is the brainchild of famed Scottish bartender Iain McPherson. It's a table service cocktail bar, that’s all about friendly Scottish service in an intimate and cosy surrounding. Their cocktail menu offers exciting drinks using the latest techniques, including their very own called “Switching.” Their technique Switching is where you isolate the water from spirits and swap it with another non-alcoholic liquid. They lead the way in paying their staff the UK's “real living wage” and offering them a profit share programme.

Hope & Sesame, opened in March 2016, is tucked away behind a traditional Cantonese store in the quaint neighbourhoods of DongshanKou, the heart of the old Guangzhou. The bar is a unique testing ground for cocktail and innovation. Behind a secret door within Hope & Sesame is “The Jazz Room”, a salon with passionate jazz players congregating nightly to perform lively tunes, it is a true sanctuary for live music enthusiasts. A group of 8-12 local and foreigners musicians varying style and ensuring each night there is consistency and yet diversity.

As soon as you cross the threshold, the Cocktail Bar: a 3-meter-high concrete bottle rack, over 300 references of liqueurs and spirits and seven seats in front of the cinema of mixology. Moebius is a meeting place, a space for sharing where cuisine, music and hospitality blend together in an inextricable intertwining. From the aperitif to the after-dinner cocktail, from the selection of vinyl records for sale to live music in the evening, from the convivial dinner at Tapa Bistrot to the sensorial experience of the ex, Moebius is constantly evolving.

Paradiso is a speakeasy style bar located behind a Pastrami Bar you enter through an old refrigerator. The design is a mix of wooden waves on the ceiling, white Carrara marble on the bar and jungle palmed walls. The cocktail menu consists of 25 signature drinks. Each one with unique glassware, garnishes and techniques focussed on surprising guests.

The Connaught Bar has been injecting innovation into the classic style of five-star hotel bars service since 2008 under the leadership of Ago Perrone. A non-stop journey to elevate mixology to a true form of art - through liquid and experiences, as well as the ability to embrace change while staying true to tradition. Today, the team, led by Ago, his right hand man, Head Mixologist Giorgio Bargiani, and Deputy Bar Manager Maura Milia, continues to demonstrate a consistent performance in offering the highest standard of hospitality and creativity with style.

Photo by Lateef Okunnu

SIPS is set to redefine Barcelona's bar scene, blurring the lines between haute-couture and pret-a-porter, a disruptive cocktail experience that evolves with every sip Internationally known mixologists, Simone Caporale and Marc Alvarez, combine experience and creativity in their latest project SIPS, drinkery house, a new cocktail bar set to open in the Catalan Capital. SIPS skilfully blends the true artistry of classic cocktails with the latest technology and trends in the mixology scene.

The Concini Palace has an extensive and unique history strongly tied to Florentine politics during the time of the Medici family. Undergoing a recent restoration, the space has been brought back to life. Our bar philosophy centers on elevating local products and embracing seasonality. We blend modern techniques with ancestral methods to craft new aromas, prioritize forward-thinking and provocation, while staying grounded in industry classics. 

Wine, cocktails, gastronomy. As in a big band, each of the musical instruments shines on their own but played together is hwen they reach excellence. Behind the bar, the team works without most of the conventional tools of the trade, using only a knife to cut the ice and weighing balances to accurately serve their creations. In other words, this is a cocktail bar without a shaker or a mixing glass, seeking inspiration in pastry and haute cuisine techniques. Mario Villalón’s interest in a culinary approach derives from his family’s long tradition in the field. The family’s background plays a crucial role in Angelita’s concept, as 90% of the ingredients they use come from their own farm

Tucked in a cozy, typically Parisian limestone cave basement beneath Comptoir De Vie, Bar De Vie showcases the team’s award-winning bar and cocktail pedigree with a more traditional à la carte cocktail list. Utilising French farms, growers, and producers, Bar De Vie boasts unparalleled access to prime seasonal produce and unique French ingredients. With a focus on sustainability, waste minimisation and preservation, the bar serves an ever-evolving menu with a distinctly minimalist style championing the natural flavours and high-quality produce.  
Photo by Juan Jerez

Since its opening in May 2012, Jigger & Pony championed the movement of bringing back classic cocktails in Singapore. Named after the double-coned measuring device used by bartenders to accurately pour out spirits, Jigger & Pony pays tribute to the 19th century, when cocktail recipes were listed in “jiggers” and “ponies”. They define modern cocktail culture, through convivial hospitality, craftsmanship and inventive concepts.

A place where you can enjoy a full course liquid cuisine cocktails experimentation by ‘us’. Together with exploring a new taste, aroma, and flavours of exotic drinks with ‘us’. We continually brought the main ingredients from food, and later pairing with crafted spirits.  We explores each component from local farms, learnt the uniqueness of each, understand it deeply, then create an imaginative pair along with make it happen to our drinking room.  Any of our drink has an expression of our own uniqueness, a taste of each will gradually tell you everything all about ‘us’.

Danico is the bar attached to hotspot Daroco, a large light, and chic 180 seat Italian eatery all housed in Jean Paul Gaultier’s former flagship, located in the oldest Parisian Gallery Vivienne. The masterminds behind it are Nico de Soto and his team. Their approach of drinks are inspired by travels and cuisine, always trying to get new flavours, combinations and techniques. So come & travel !

Lyaness opened in March 2019 and is located on the former site of Dandelyan in the iconic Sea Containers building in London. An innovative, bright and high energy bar with a focus on key ingredients, the cocktail menu at Lyaness is designed to give guests more autonomy and allow them to discover their ultimate cocktail.

Tres Monos is a bar, studio and beverage consulting group created in 2019. The company consists of a bar, whose premise is customer service and hospitality, where there is a real sense of playfulness running through the whole operation from the lights strung around the space and chilled-out service to the cocktails which are a  hybrid of classic and innovative.  Giving great importance to sustainability and local producers. A studio, that seeks to educate professionals and consumers by generating different classes and workshops where they can learn about the world of drinks and cocktails with the aim of bringing people closer to our industry.

Conceived in early 2019 The Cambridge Public House is in the Marais of Paris. Specialising in Cocktails, Home-made British Food and with a focus on quality products the aim is to bring a high standard of Pub to France. Combining the relaxed and friendly ambience of a Pub with the Service and Knowledge of a Cocktail Bar, The Cambridge is waiting to look after you.

Photo by Aron Farkas

Bar Mauro is a bar inspired by the Italian aperitif style bars, with a strong focus in the “day-drinking” culture, always looking to celebrate “the aperitivo moment”. And keeping in mind the opportunity of drinking great cocktails during the night. A glimpse of a cozy bar that makes you feel at home, inside a beautiful architecture and design that recreates the 70’s “Mid-Century” influences with elements of an appartement in Milano, in the 70’s too.. Bar Mauro is a tribute to our grandfather Mauro, who was the first person we remember that used to experience the “aperitivo hour” even though when we didn’t know anything about the spirits industry. 

We chose the word EXÍMIA for our project because we found that it is the feminine form of "exímio," which means excellent. This is wonderful because those of us in the hospitality channel channel our feminine energy, welcoming to create unique experiences. This perfectly aligns with our foundation in true HOSPITALITY; we began the architectural development of the bar and our menus, incorporating various Brazilian bar influences. We also visited key suppliers of national products from our distinct biomes and within a 50 km radius of São Paulo, selecting local producers with whom we partnered.

Argo, set in the Four Seasons Hotel Hong Kong, is a vibrant bar inspired by the myth of Jason’s ship, offering stunning Victoria Harbour views and a focus on creative mixology. Led by Beverage Manager Jonathan Gabbay and Lead Bartender Endy Ngai, it crafts unique drinks using cutting-edge spirits and local ingredients.

Located in the Barranco district, Lady Bee stands out for its product-driven mixology, a cocktail and culinary proposal centered around Peruvian ingredients, treated with technique and purpose. Its philosophy is rooted in direct collaboration with producers and communities of the country, with products from the three regions of Peru: coast, highlands, and jungle, such as Andean spirits, Amazonian honey and Pacific seaweed. These ingredients are integrated into menus that prioritise flavour and origin, offering a coherent experience in sync with seasonality.
Photo by Camila Novoa