The World Class Finals act like a crystal ball for what’s hot in cocktail culture, pointing to expressive character, inclusivity, innovation, and, increasingly, sustainability.
When given the choice in challenges or late-night pop-ups, the world’s best most often opted to stir up compact and potent pours that put the base spirit front and centre, meaning the trend of classic martini riffs dominated. On the opposite side of things, layered non-alcoholic cocktails—no longer sugary afterthoughts—continue to rise. Jacob Martin’s “Bitter Boi,” a highball made with Seedlip Garden, passionfruit, green tea and bitter melon for the World Class exclusive menu, became a crowd favourite.
Carbonation was everywhere in terms of tools and techniques. Every guest bartender at Civil Works requested a carbonation device for fizzy drinks and to give fruit garnishes a surprising sparkle. Clarified cocktails—namely variations on milk punch—emerged as the technique of the year, with many menus using milk, yoghurt, or coconut cream to produce miraculously crystalline concoctions.
But a great bar experience has long been about so much more than a perfect drink. This year’s bartender playfully pushed the limits of the cocktail experience. Ireland’s Isadora Petinari created an aromatic lip balm for her judges to kick off her Johnnie Walker challenge serve, the U.S.A.’s Nic Wallace crafted personalized coasters for his drinks, and the Cayman Islands’ Jessica Smits gave a full tarot reading as part of the Tanqueray No. Ten challenge.
Above all, the festival proved that sustainability is no longer just a bonus—it will soon be standard. Bartenders are rethinking waste. That orange peel expressed over a glass isn’t getting tossed; it’s getting repurposed in an infusion or oleo saccharum. And for many, citrus and tropical fruits aren’t local staples, so they’re reaching for high-quality vinegar, verjus and other bright alternatives instead to balance their drinks and celebrate local. Case in point: Australia’s James Irvine brought a salt-cured desert peach called quandong to feature in his Singleton challenge. It looks like the future of cocktail culture is all about care—care for craft, care for guests, and care for the planet.
Orel Levy (Israel)
Nic Wallace (USA)
Charles Richard (Indonesia)
Orel Levy (Israel)
Nic Wallace (USA)
Charles Richard (Indonesia)
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