London Cocktail Week Announces the Capital’s Best Cocktail

London’s best cocktail was unveiled last night following a fierce battle between six of the capital’s most masterful mixologists

The highly coveted London Cocktail Week’s Best Cocktail award celebrates the best of this year’s bartending talent from across the capital, recognising the most memorable tipple created at the week-long celebration of creative cocktails.

And the winner was a modern take on a classic Pisco Punch recipe from James Drummond of Resident of Paradise Row Bar. A modern take on a classic recipe, the drink includes Pisco Waqar, Spiced Pineapple Oleo Saccharum, Italicus Rosolio di Bergamotto and Prosecco, and it proved to be a real crowd-pleaser.

Six finalists (chosen from 130) battled it out at the Hoxton Hotel in Shoreditch. Entrants were assessed on the taste of their signature serve, the presentation of their cocktail, their unique craft and innovation, and the speed of their delivery, judged by a DrinkUp.London panel in partnership with The Cayman Islands Department of Tourism.

Drummond has also won the chance to represent London and the UK at Cayman Cocktail Week, which runs from 19-26 October, and will get the chance to relax and unwind after the competition, exploring all the activities that Grand Cayman has to offer.

‘We are thrilled to award James Drummond with the coveted accolade of London’s best cocktail 2018,’ said Siobhan Payne, director of London Cocktail Week. ‘The awards showcase the incredible mixologist talent we have in the capital and their calibre of creativity, which has made London the cocktail capital of the world!

‘The number of £6 cocktails submitted for the Cocktail Tours, which are served in London’s best bars throughout the duration of the festival, increases every year and the energy and thirst from the entrants to win is fantastic to see.’

The other five finalists and their cocktails were as follows:

Adrien Russotto of Henson’s Bar with Fair Point, made with Amontillado sherry, FAIR Bulletproof Coffee, black cardamom syrups and apple aperitif. The coffee-based cocktail is flavourful and complex with a crisp bite of apple to it.

Luke Ridge of Rumpus Room with The Rumour, made with tangerine-infused Olmeca Altos tequila, pineapple pulp shrub, off-cut oleo ends, peels of fruit and a soda top. Tapping into the trend for sustainability, the majority of the ingredients are by-products of the bar’s usual service.

Cara Watson of Hawksmoor Seven Dials with The Bees Made Me Do It, made with tomato-infused Cocchi Americano, Clynelish 14 Year Old Scotch whisky, smoked honey, cider vinegar and IPA. The highly complex, mature serve offsets the tartness of vinegar and the bitterness of IPA balances with sweetness of Cocchi Americano and honey.

Cristian Toba of The Luggage Room with the Bloomsbury, made with Green Spot Single Pot Still Irish whiskey, Lillet Blanc, Italicus Rosolio Di Bergamotto, orange bitters, Angostura Bitters, absinthe and lemon oils. This stirred drink focuses on the lighter notes of whiskey, giving it the chance to really shine.

Felix Cohen of Every Cloud with The Milky Punch is On Me, made with Milky Bar-infused Buffalo Trace bourbon, Cherry B, Rainbow Dust and clarified Banana Yazoo, topped off with a Drumstick sweet garnish. This playful representation of what Every Cloud bar achieves is definitely one for Instagram.

For more information about London Cocktail Week, see


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