Celebrating World Bartender Day

World Bartender Day, is a time to shine the spotlight on the creative geniuses behind the bar – the master mixologists who craft not just drinks, but experiences. Bartenders are the heroes of the hospitality industry, setting trends, pushing boundaries, and constantly reinventing the art of cocktail making.

Behind the Bar: Where Trends Begin

Step into any bustling bar, and you’ll find yourself in the epicentre of innovation. Bartenders are the trendsetters, the tastemakers who first introduce us to new flavours, techniques, and concepts. From classic cocktails with a modern twist to avant-garde creations that defy expectations, these creators are constantly pushing the boundaries of what’s possible behind the bar.

In celebration of World Bartender Day, we've chosen to showcase a selection of creative individuals from a lesser-known area outside of the crowded city spaces. By shining a light on bartenders who are honouring traditions and pushing the boundaries of innovation outside of the well-established and familiar bars of London, we aim to recognise the diverse talent and creativity that exists beyond the mainstream.

Meet the Mixologists: Four Bartenders Redefining the Cocktail Scene

Harry Shilleto - Verdigris

Situated on Tonbridge’s idyllic river side sits Verdigris, a beautiful restaurant, wine and cocktail bar. Charming and talented, Bar Manager Harry Shilleto is best known for his wonderfully creative and stunning cocktails. The focus at Verdigris has always been to tailor the focus of the cocktails to the customer, mixing traditional styles with contemporary twists, the drinks at Verdigris always deliver a smile. We caught up with Harry to enjoy his new take on the classic Vodka, Lime and Soda (VLS)

Questions

How do you approach creating a new cocktail?

“Well, Seasonality is key!...We’re always looking to mirror our flavours with the seasons…Warming spirits in the Winter, Spiced in the Autumn, Fresh flavours in the Summer with seasonal fruit garnishes!” …”as a rule of thumb, the cocktail comes first…the name later!”

How do you balance tradition with innovation in your cocktail creations?

“I wouldn’t say I’m really attempting to balance tradition with innovation, it’s more that I’m trying to ‘bend’ tradition in new directions” “The key is not to bend it beyond breaking point….you have to respect and honour traditions!” “Really, it’s about respecting the classics but using your senses and gut instinct to innovate…I don’t use formulas or stick to any rules…Never restrict yourself!”

Can you share a memorable experience behind the bar that influenced your craft?

“A memorable moment that influenced my craft?....well there was the time years ago when a very drunken man with wine all down his front ordered a Negroni Spagliato. Having never heard of it, I quickly googled it and was instantly repulsed…I refuse to serve them now! Hahaha”

Cocktail: Yuzu VLS

VSL Cocktail for World Bartender Day at Verdigris

A simple twist on a timeless classic. Harry infuses Yuzu and Mexican limes to complement the fresh botanical profiles of Gattertop Nº7 Botanical Vodka. With a wonderfully fresh citrus punch this VLS will prove to be a springtime favourite for sure!

Tom Ogden - Tunbridge Wells Hotel

Located in Tunbridge Well’s picturesque ‘The Pantiles’ area sits The Tunbridge Wells Hotel. This beautifully restored Georgian hotel boasts stunning rooms and restaurant spaces, exquisite food and, of course, an extremely well stocked bar. Serving up both traditional and contemporary delights is Bar Manager Tom Ogden.

Questions

How do you stay inspired to constantly innovate in your cocktail creations?

"So seasonality is obviously very important when considering new cocktail creations but I’d say the inspiration is driven by discovering amazing new spirits and ingredients....Such as your wonderful Gattertop!"

What role do you think bartenders play in shaping beverage trends?

"I think, obviously, bartenders are a the forefront of steering beverage trends but trends can't exist without demand. That’s why here we always listen to what our customers want. Sometimes you just have to respect the classics!"

Can you share a favourite flavour pairing that you've discovered behind the bar?

Well, it would be hard for me not to say Damson’s and Champagne now wouldn’t it! ….but I wouldn’t really say I have a favourite paring as such….variety is the spice of life and all that!...It sounds odd to say but the flavour pairings I’m drawn to on any particular day can vary depending on multiple different factors…my mood, the weather and the local produce available.

Cocktail: TWH Damson Fizz

The Damson Royale is the classic pairing of Damson Nº12 with English Sparkling Champagne, garnished with fresh berries. This is a house favourite at the Tunbridge Wells Hotel and is always featured atop of their ever changing seasonal menus.

World Bartender Day

Will Kemp - Lemon's Bar

Lemon's is a cocktail and wine bar in the heart of The Pantiles in Tunbridge Wells, offering a fantastic selection of classic and new era cocktails, with a range of wines from around the world. World Class Mixologist, Will has been serving up his ingenious creations here since they opened last year!

Questions

"What do you think sets apart a truly exceptional cocktail?

Well, It’s made by a truly exceptional bartender! Hahaha…Really, it all comes down to the fundamentals….you have to take care with every part of the process…quality ice, proper dilution etc…You can have all the right ingredients but without proper dilution you’re never going to end up with a nice drink!...It sounds boring to say that but it’s the truth…it’s the fundamentals"

How do you balance tradition with innovation in your creations?

What I like to do is to take traditional cocktail formats but then introduce modern extraction methods…and then introduce new, exciting, well-crafted spirits to elevate things to a new level!

Can you share a tip for aspiring bartenders looking to hone their craft?

Bartenders or Mixologist?...to Bartenders I would say it's all about learning the fundamentals…you’re never going to make a good drink without understanding things like dilution and chilling! To aspiring Mixologists I would say think about food not drinks when thinking about different flavour combinations…by approaching it in this way you can get a better idea of how the different components will interact.

Cocktail: The Drop Top

A twist on a traditional Lemon Drop (obviously a firm favourite in a bar named Lemon’s) Will combines both Gattertop Nº7 Botanical vodka and Nº12 Damson Vodka Liqueur with Pierre Ferrand Curacao in this exciting modern adaptation. To top things off Will has also created his own in-house Lemon Sherbet from scratch! This really is a work of art!

World Bartender Day Larry's bar

Vito Verrengia - Larrys Bar

Now, we had to include Vito the Bar Manager as the illustrious Larry's Bar a speakeasy inspired by Lawrence Oliver and his West End legacy; it is located within the The Vaults of the National Portrait Gallery. Vito is best known for his contemporary twists on classic cocktails through methods of mixology and is the pioneering mind behind the McBean Martini, that ranked as Hot Dinners 2023 cocktail of the year!

Questions

What inspires you to push the boundaries of creating cocktails?

I enjoy creating tangible story lines which I form from using innovative techniques towards classic cocktails. This creates a unique experience and gives knowledge to the guest as they are inspired by creative icons. This allows me to show my creativity by giving these classic cocktails a new identity and also educate our guests of their tales and our mixology processes behind our signatures.

What do you love mot about being a Bar Manager?

The ability to share my knowledge and passion with my team, helping them to grow and grow with them. The versatility of my role helps us to all develop together and be the best team possible.

What has been the highlight of your career?

The highlight of my career would be the discovery of myself and my own personality as a mixologist. This discovery is from the transition of my initial education in Turin (Hospitality School), then Paris and to now, London. Each of these locations has had influence over my own style and has also elevated my career to a higher quality from observing these service standards.

Cocktail: The Mcbean Martini

The mcbean martini, larry's bar, world bartender day

The concept behind the McBean Martini is to fuse both the Dirty Martini and Vesper together. We combine Highclere Castle gin and Gattertop Botanic Nº7 vodka together that we infuse with green Nocellara olives, lemongrass and a touch of Umeshu liqueur. This generates an intense flavour of citrus, fruity and savoury notes in a transparent form. We garnish the McBean with a drop of black olive oil and spritz the cocktail with a dry vermouth as a fragrant and theatrical way to involve the guest in finalising the process at their table.

This World Bartender we’d like to thank our dedicated Bartenders and Mixologist for their commitment to quality, attention to detail, and passion for pushing boundaries, shaping trends whilst also providing a platform for brands like Gattertop to shine. As we celebrate their craft and creativity, let us raise a toast to the bartenders who continue to inspire and delight us with their remarkable cocktails, showcasing the best of what the industry has to offer.