The Diageo World Class GB Cocktail Festival returns April 14-27, with three of the region’s top bartenders set to serve limited-edition drinks as part of the two-week event.
The trio – Luke Riley (Restaurant Pine), James Brown (Mother Mercy), and Angus Mason (Newcastle Cocktail Kitchen) – will be serving menus of three limited-edition cocktails featuring Don Julio tequila, The Singleton Whisky, or Seedlip having been named in the World Class GB Top 100 list ahead of the event.
The menus include:
Luke’s Silent Fields, a delicate yet complex tribute to resilience and seasonality, blending Don Julio Blanco with Lindisfarne elderflower wine, Fino sherry, and a rhubarb & tomato wine shrub, accented by Mexican tarragon and pickled rhubarb for a bright, aromatic finish
James Brown’s A Stag’s Journey – a sensory-driven cocktail that evokes the serene memories of foraging by Loch an Eilein, combining Singleton 12 with the essence of chanterelles, bilberries and a bilberry mist, served in a Scottish ceramic mug and accompanied by a unique low-frequency bass vibration to immerse the drinker in the moment
Angus Mason’s Keepsake is a nostalgic cocktail that celebrates the comforting union of whisky and honey, blending The Singleton with figs, French Earl Grey, verjus, blood orange oleo saccharin, and porcini syrup, served in a beeswax-lined bottle with a honeycomb keepsake box and vintage crystal glass, and paired with a custom lip balm to enhance the experience
Only bars with one or more bartenders featuring in the Top 100 for Diageo’s World Class GB cocktail competition are part of the World Class Cocktail Festival. For the full list of participating venues, and more information, click here.
