As an annual hub for all that’s good in a glass, 50 Best Bars did not disappoint.
Amassing the world’s best drinkers, shakers, makers, drinkologists and drink wordsmiths, and those people that drink, write and shake a bit after, the evening was a cocktail itself. Blended with a fine elixir of knowledge and service comprehension, this made for a truly proficient punch.
Pouring drinks upside down, for the most discerning Melbournian’s, The Everleigh came in at the 30 spot. Masterminded by Michael Madrusan of Milk & Honey fame, the bar offers precise list of classic cocktails. Unlike most others, The Everleigh have a strict rule of table service, which allows the bar tender to create drinks by the round, rather than individually, ensuring no drink is ever left standing while others are being made. Head to the Elk Room with a lover – old, new, borrowed or blue and let the refined romance of the boutique venue wash over you to the sound of soft jazz. Perfection guaranteed.
Back with a vengeance, the old boy of the top 50 (125 years old), The American Bar at The Savoy clocked in at 8th place. Up 12 places from last year, the historical bar looks back to look forward by neatly entwining contemporary concepts with their prestigious antiquity.
The awards were held in Christ Church Spitalfield’s; the East London contingent was strong, with many of the local bars sweeping up places in the top fifty. White Lyan – the worlds first no citrus, no ice bar – came in at 20th; Happiness Forgets placed an appeasing 12th and Night Jar got the bronze at number 3.
The Dead Rabbit Grocery & Grog from New York, picked up the 2nd place. Dubbed as being on a quest for precision, the team meticulously picked apart their guests’ experience at the bar, from minutiae of the ice to dilution-to-glass capacity.
If your nearest and dearest (bar tender) hasn’t already told you the hotel bar-cum-cocktail laboratory, Artesian scored a hat trick. Alex Kratena and Simone Caporale achieved the number one spot for the third year in a row, undoubtedly due to the “challenge of doing things better every day”. The “Unfolding And Exploring Menu” includes creations such as the “Vodkatini Waiting To Become A Manhattan” which energises Ketel One Vodka with gemstones by using super sonic technology.
Getting bigger and better each year, The Worlds 50 Best Bars provides a worldwide astrological guide of bar goodness. Expertly judged, these ratings make for an all together heightened drinking experience wherever you are in the world.