Eddie Hansel, Campari Academy Operations Manager, shared field-tested insights on the gadgets and concepts behind many of today’s best bars. The Academy bar team led guests through the mechanics of clarification, spherification, foam, carbing, canning, and more!

Scroll down for photos from the event!

Watch the digital version of this class.

Want to hear about upcoming events and classes? Subscribe to our newsletter!

Over the course of a bright, bluebird Monday in Manhattan, guests received free range to explore the Academy’s pantry and tool kit, utilizing everything from foams to floral chocolate to rapid infusions and even a Searzall!

After breaking into teams to ideate and construct their perfect Negroni riff from scratch, visitors received guidance from Kapri and Tommaso, Italian Icons Ambassador Olivia Cerio, plus Eddie Hansel and the Academy bar team.

After finishing their creations, attendees were invited to pull up a stool at our brass bar top, where they received final feedback on their recipes, presentation and garnish. Finally, Tommaso stepped behind the bar to whip up some Shakeratos, ensuring no one left thirsty!

Scroll on for photos from this fun, educational day—and make sure to follow us on Instagram and subscribe to our newsletter.

London bars did particularly well, winning all of the Best International Bar categories. Bar with Shapes for a Name picked up the award for Best New International Cocktail Bar. The contemporary and colourful hymn to Bauhaus was opened by Remy Savage in 2021 in East London to much critical acclaim. Remy also collected the award for International Bartender of the Year making him one of the few nominees to take home two of the coveted Spirited Award glass plates. Tayēr+Elementary, took home the award for Best International Cocktail Bar. Co-owned and operated by Monica Berg and Alex Kratena, the groundbreaking bar, located in London’s Old Street, is renowned for its approach to flavour development and for contributing to a new idea of bar experience. Campari Academy’s Creative Director Monica Berg collected the award acknowledging the importance of her team back in London.

Lyaness, situated in London’s Sea Containers hotel, was awarded Best International Hotel Bar and also collected the prestigious final award “World’s Best Bar” – an award that is given to just one of the winners of the night. Part of the Mr Lyan group owned by Ryan Chetiyawardana, Lyaness has a unique approach with its cook book inspired menu – that centres around bespoke ingredients created by the team.

In the US, New Orleans also shined on stage, with local drinks industry legend Chris Hannah taking home the award for US Bartender of the Year. Originally from Baltimore, Hannah rose to fame tending the bar at the iconic Arnaud’s French 75 for 14 years, before embarking on his own personal adventures. After opening Manolito, he is now the face and soul of Jewel of the South which also took home the award for Best US Restaurant Bar. The charming restaurant with a garden courtyard is located in the French Quarter, it serves up caviar, steaks and Sunday brunch alongside cocktails including Hannah’s Brandy Crusta.

Katana Kitten in New York was one of the hottest tickets: the Greenwich Village staple which is half American dive, half Japanese highball bar, collected the award for both Best US Bar Team and Best US Cocktail Bar. Founder Masahiro Ushida also picked up the award for Best New Cocktail or Bartending Book for his work on “The Japanese Art of the Cocktail”, which he co-edited with Michael Anstendig. Born in Monowa, Japan, Masa (as he is known) opened his visionary bar in 2018 after 6 years of bartending in New York, and in that same year it won the award for Best New US Cocktail Bar.

Dale Degroff presented Julie Reiner with the Lifetime Achievement Award. Author and Co-owner of the world renowned Clover Club and Leyanda in Brooklyn, Julie has been elevating the New York cocktail scene for 25 years. Julie collected the prestigious award on stage joking that whilst she was so grateful for the recognition, she certainly wasn’t finished and can’t wait to do more.

Celebrated historian and writer David Wondrich was crowned for his monumental work as chief editor of The Oxford Companion of Spirits and Cocktails, along with Noah Rothbaum. Globally recognized as the most important drinks historian, Wondrich is author of bar bookshelf staples such as Imbibe! and Punch: The Delights (and Dangers) of the Flowing Bowl, which have served as must-haves for any budding bartender’s library. The Oxford Companion counts 1150 entries, 860 pages and over 150 contributors, easily definable as the most complete spirits and cocktail encyclopedia ever written.

With a night which saw much to celebrate Tales of the Cocktail came to a close: but next year is on the horizon already.

For the complete list of winners, click here.

Legendary historian David Wondrich and Tiki godfather Jeff “BeachBum” Berry took the stage in the main room of the Ritz Carlton Hotel, headquarters of Tales of the Cocktail, to distil wisdom and entertainment into a brilliant seminar. Together, the two drinks icons reeled off the ten commandments of “Nixology”: a list of rules of thumb that modern bartenders should follow, to master the art of mixing poor drinks. A cheeseburger-tasting Old Fashioned, a Bloody Mary and Eggnogg hybrid, terrible names and weird chunks of ice: this hour and a half long chat had the whole package of fun and deep, as a perfect example of sarcasm and research on which bar professionals should reply, to learn from mistakes and evolve.

At lunch time, Jared Brown and Anistatia Miller paid tribute to British mixology icon Dick Bradsell. Thanks to handwritten notes that Dick’s widow handed them, the two world renowned writers and experts dug through the life, thoughts, ideas and recipes of one the most influential bar figures in history (a book about it is coming out soon). From managing costs to training staff, spreading out to drinks and bar tales, Bradsell’s archive covered every aspect of a bartender’s life, making this romantic and captivating seminar an experience to remember.

It would not be New Orleans without tropical showers and vibrating trumpets. Campari Group’s Wild Turkey hosted Bourbon&Brass at Preservation Hall for an authentic taste of local action. Sipping on Boulevardiers all evening, guests enjoyed three sets of pure, easygoing, and heartwarming live jazz music from the resident quartet, accompanied by the gentle rhythm of the rain pouring. It was the perfect aperitivo before launching into the night.

And as always in New Orleans, the night had plenty to choose from to satisfy any mood. Did you want to go big? Bacardi filled up the Sugar Mill with energy and rum, celebrating Tales of the Cocktail’s twentieth anniversary in perfect Big Easy style, whilst Monkey Shoulder hosted outdoor dancing and imbibing at the Central City BBQ. Were you looking for something smaller? You could have followed the flavour of Altos Tequila’s up to a secluded address, filled to the brim with agave deliciousness, the private party crowd and, to everyone’s delight, glitter make-up available on request.

But whichever you chose, or you’ll choose on the upcoming nights, only one name should come to your mind when thinking about where to wrap things up: The Alibi on Iberville Street, the iconic dive bar where the very late magic happens. Tales of the Cocktail is about to reveal the Spirited Awards winners: make sure you don’t miss it, here.

New Orleans is the world renowned capital of jazz music, so what’s better than a visit to one of the many underground clubs, to soak into local culture? Kermit Ruffins’ Mother in Law Lounge is the address to look for, if you’re searching for music, food and drinks – the authentic and unique tri-fecta that truly embodies this city’s sizzling vibe, immortalized in the legendary 2008 Faoubourg Tremè documentary.

Mexican vibes flooded the city right from lunch time, on until late night; Campari Group’s portfolio showcased its agave best at Rue Bourbon, on the iconic Bourbon Street, during the Sabores de Mexico event. Whether you fancied Espolón Tequila, Montelobos Mezcal or Ancho Reyes liqueur, New Orleans’ most famous avenue was the place to be, before heading for some unforgettable and diverse experiences.

Ago Perrone and Giorgio Bargiani, from world’s number one Connaught Bar in London, were stirring their legendary Martinis at Gallier Hall, to celebrate Grey Goose’s twentyfifth anniversary. Meanwhile at Vals, in Central Business District, a group of world class agave bars paid tribute to Mexican roots. Candelaria from Paris, Licoreria Limantour from Mexico City, Leyenda from Brooklyn and Side Hustle from London starred at the square bar bench, pouring delicious Del Maguey recipes under the moonlight. Tales of the Cocktail is entering halftime, stay tuned to follow all the action.

Carlo Carnevale

Tales of the Cocktail is happening live again, after two years of online activity, and will be focused on “Progress” as the main theme. All throughout the Big Easy’s venues and bars, a number of in-person education, tastings, networking, and awards programming are set to come alive, giving bar professionals from all over the world the chance to get in touch with the best that the drinking environment has to offer.

On Sunday, a full crowd saluted Jesse Pomerantz as the winner of the tenth edition of Speed Rack, surpassing the complete field of sixteen participants, coming from selections in each region during the last months. Brain-child of Ivy Mix and Lynnette Marrero, the much anticipated speed competition crowned the best up-and-coming female bartender in the US, supporting a noble cause in the process: all proceeds of the event are donated to charity associations involved in the fight against breast cancer. More than one million dollars has been raised over the years, showcasing Speed Rack’s commitment to the community, once again.

Surrounded by the two-story, wood and brick venue of Republic NOLA, Pomerantz, currently tending the bar at Smoked, in Columbia, bested Marina Holter from Blind Barber in Chicago, in the final round, serving four drinks in just over two minutes of adjusted time to the jury; Vance Henderson, Amanda Gunderson, Carina Soto Velàsquez and Campari Academy Creative Director Monica Berg were seated at the main table, challenging the competitors with hints and comments, and penalizing them with extra seconds in the event of mistakes.

Monday saw Campari Academy play the biggest role on stage: the third chapter of Perspectives docu-series was officially presented to the American community at Broussard’s, during an opportunity-packed afternoon. While the production was shown in a dedicated screening room, guests were offered tailor made drinks by Carly Rose Lacoste from Bar Marilou in New Orleans, Joy Figueroa and Zack Robinson from Herbs & Rye in Last Vegas, and Campari Academy Creative Director Monica Berg. And most importantly, they were introduced to the “Open Book”, a chance to dive into constructive conversation with eight esteemed mentors which Campari Academy selected through a variety of themes, from communication to spirit production. Seated at round tables and ready to discuss contemporary topics or geeky formulas, this was a precious occasion to learn how these past twenty years shaped the bar community, analyzed through a number of scopes and voices.

The afternoon moved then to Caffè Campari, at Curio, where Italian vibes started flowing in aperitivo style. Live jazz music, traditional snacks and classic bitter concoctions vibed all the way to the evening, when New Orleans’ porched alleys were eventually toured. It was time to “Bring the Band Back Together” at Latrobe’s; six of the most beloved bars of the United States, now permanently closed, gathered their teams for a special night. The iconic cocktails and bartenders from The NoMad (NYC & LA), Eastern Standard (Boston), Manifesto (KC), Nightcap (NYC), Existing Conditions (NYC) and Gladys (NYC) lived again for one more, spectacular, time only. Tales of the Cocktail is finally back, and we will be here to tell you all about it.

What has this to do with 21st century bartending? Everything. Structure 10 shows that the people of the Neolithic valued hospitality so highly that they had buildings dedicated to it. This was large hall, constructed from sandstone flags of different shades, decorated with pigments, with patterns etched into their surfaces. It is a grand statement, made by a people who had settled and established a community in this location, a culture which had hospitality at its heart.

For me, this shows how hospitality is hard-wired into our systems. It is there in Ancient Greece and Rome, it plays a central part in Icelandic sagas. All of these accounts speak of how people gather together and listen to poetry and music, how they eat and talk, their cups of wine or mead being filled and refilled by …staff. Why do we find variations on this theme in every culture? Because hospitality is a way of binding a community together, sharing food, sharing drink.

So important was this to a culture that in 7th Ireland, every householder was bound by the Brehon Laws to offer food and board to any traveller who arrived at their door. Whether enshrined in law or not, there is so much tied up within this to show that we as a species are naturally predisposed to offer hospitality.

By the Middle Ages, the feasting hall had been replaced by places dedicated to the taking of food and drink. In the UK we saw the emergence of low-class alehouses serving home-brewed beer, taverns where the better-off could indulge in vinous adventures, and inns which provided lodging and sustenance for travellers.

‘Come, sit, eat, drink, share your stories’. Every culture has its own variation on this theme. Though called by different names, the principle remained, that these are places to gather and meet, the hub at the heart of a community. What is the reason that in the UK they are known as public houses? Because they are the opposite of private. Rather, they are open to all, a welcoming space.

The ideas behind the American War of Independence were not formulated in grand drawing rooms, but in punch houses, democratic places where all were welcome, where ideas could be discussed, arguments made, a space for the exchange of ideas.

Today’s bars are equally democratic. It doesn’t matter who you are, or what your background is. You are (or should be) welcome. They are neutral paces where life and the world can be discussed – as well as places to relax and forget about the world!

In other words, nothing has changed, even if the emphasis has shifted from those early days of taverns and inns to today’s more specialised and diverse offerings. The reason why is because we are social animals who crave and enjoy company. A bar is the perfect place to indulge in this behaviour. That’s bar culture.

Of course there will be a difference in expectation between the bar in a 5-star hotel and a dive bar. The service will be different, as will the offering, the dress code, the decor – and the customer. Within this overarching concept of ‘bar culture’ there are also a multiplicity of cultures within bars. These could be dictated by theme – it could be tiki, whisky, or high-concept cocktails; by location – a beach or a city – which can then be extended to the way bars reflect as well as dictate the drinking culture of the country. Italy is different to Japan which is different as the US, is to Norway, France, or the UK.

These differences between cultures is one of the joys of bartending. Understanding the rules and manners, techniques and habits of the world’s bars is to explore the richness of being human and it is this which I am excited about exploring in the Academy.

Hospitality is universal, but bars shouldn’t feel that they need to compromise and dilute their offering to try and achieve mass appeal. Just as with music or film, customers’ individual tastes and preferences will dictate where they drink and feel the most comfortable.

The most extreme example of this is Tokyo’s bar district of Golden Gai, where each of its 270 bars, most of which can only seat a maximum of 10 people, has its own theme – it could be free jazz, punk rock, black & white movies, or hard-boiled fiction. Every cultural niche is covered here. You find where you best fit in.

And yet for all this diversity in bar types around the world, the same principles apply. The welcome, the question and the response, the delivery. Bartenders set the mood, they conduct. They are therapists, friends, confidants, but without imposing themselves. They control and yet they also serve. It’s a fascinating role.
The bartender is the conductor, the all-seeing eye stopping some things happening, and starting others. The space is for the guests, not a set for their ego to rampage through. It means that if you are pouring a beer or a glass of water that it is done with the same care as the most complex of cocktails. The customer wants a drink? You give them the best drink you can.

It comes back to understanding that democratic/neutral space. It means being able to read a room and people’s moods, and then responding in the right way. It is more than making drinks. It is about making everyone welcome, whether they want to sit quietly or have a fun time. It’s stopping thinking of them as customers and starting to see them as guests. That’s hospitality.

This is also what, I believe, underpins the Campari Academy. Other initiatives have looked at serves, at educating about brands and liquid, but no-one to my knowledge has stepped back in order to see this bigger and more complex picture. Maybe the fact that it is complex might be the reason for that.

Production is fascinating, as are ways in which drinks can be made, but by keeping the conversation at the level of brand the nature of hospitality is forgotten. How to use it in drinks is obviously valid, ways of moving the tradition forward is vital, but if we are to engage with bartending in a new way the discussion has to go so much deeper. The differences, the learnings, the shared stories and experiences, what can be taken and adapted. All have to be considered.

Community lies at the heart of this. Not just the communities which bars serve in their varied ways around the world, but the community within bartending. The manner in which the art of hospitality has evolved has come through sharing ideas, borrowing some, adapting others. That also is what the Campari Academy is about. This is an open space in which we can all discuss and learn – it’s a giant bar, it’s a feasting hall.

One of the driving forces behind the Academy is finding new ways to speak about bartending, community, and culture. It is about looking forward and not simply being tied to the past. The idea that, ‘it has always been done this way, therefore it cannot change’ results in a craft (and bartending is a craft) becoming ossified. There should be a conscious need to move things forward.

The counter-balance to that is that we can only do this by understanding and respecting the past and where we have come from. It might seem strange to go as far back as the Neolithic, but I think it’s important to understand that what we are doing 5,000 years later is part of who we are, that we are part of a continuum. The nature of the job has changed, bars and bartending has evolved, but the principles of hospitality are unchanged.

The Academy takes an holistic view of hospitality, the way in which we operate, the links which exist, the numerous facets of this cultural experience which starts when we all open that door to that bar, no matter where it is in the world.

There’s a bookshop in Paris called Shakespeare & Company. On one of its walls its former owner George Whitman write ‘Be not inhospitable to strangers lest they be angels in disguise’. That impulse has existed in us for millennia. It sits at the heart of bartending, it sits at the heart of being human.