Here’s What to Drink During This Year’s World Class Cocktail Festival
The annual cocktail celebration is coming to The NedDiageo’s World Class cocktail competition, which sees top bartending talent from more than 60 countries compete to be crowned the World Class Bartender of the Year, is the biggest accolade in the drinks biz. Now World Class is rolling into London, with ten bartenders from across the nation battling it out to be the bartender representing Great Britain at the global final in Scotland later this year.The bartenders will be stirring and shaking their way through the World Class GB Final at The Ned from 1st – 3rd June, but you can get in on the action at the World Class Cocktail Festival. From the 27th May – 7th June, a host of The Ned’s bars and restaurants will be serving an exclusive cocktail menu created by last year’s World Class GB winner Emanuele ‘Lele’ Mensah.Lele, who’s worked at some of the world’s best bars, like the Connaught Bar and Lyaness, took the World Class GB title thanks to his technical grounding, considered approach and commitment to storytelling, all of which are on display in his cocktails. He explains more about them below:BRIGHT SIDEKetel One | Beetroot Juice | Caramelised Whey | Champagne“Bright Side is all about changing expectations. Beetroot is usually known for earthy and savoury flavours, but here it becomes brighter, fruitier and more vibrant. The drink feels fresh, clean and a little unexpected, showing how one ingredient can taste completely different when treated in another way.”RUBY WINE Johnnie Walker Black Ruby | Seedlip Spice | Cherry & Tomato Wine | Timut Pepper & Rhubarb Cordial “Johnnie Walker Black Ruby was created to make whisky feel more approachable, and this cocktail follows the same idea. Instead of a more classic whisky serve, it presents whisky in a softer and more fruit forward way. Inspired by the feeling of wine, the drink balances fruit, spice and savoury notes while staying smooth and easy to drink.”JALAPEÑO MARGARITA Casamigos Mezcal | Casamigos Tequila | Cointreau | Jalapeño Brine | Clarified Gooseberries“This cocktail takes inspiration from the classic spicy Margarita, but uses jalapeño brine to bring both heat and acidity into the drink. Gooseberry replaces lime, showing that local ingredients can also bring the freshness and sharpness a Margarita needs. The result is fresh, vibrant and gently spicy while still feeling familiar.”SENCHA PALOMA Don Julio Blanco Tequila | Lime Juice | Grapefruit Juice | Sencha Concentrate | Fresh Ginger Syrup | Schweppes Grapefruit“This is a fresh and easy take on the classic Paloma. Grapefruit stays at the centre, while sencha tea adds a little more depth in the background. The drink remains bright, crisp and refreshing while giving a classic cocktail a slightly different character.”EGUSI MARTINI Melon Compressed Tanqueray No. TEN | Melon Seed Vermouth | Mezcal“Inspired by Egusi soup, a well known dish across Ghana and West Africa, this cocktail brings rich, nutty and creamy flavours into a Martini style serve. Melon seeds add texture and depth, creating something that feels comforting but still elegant. It’s a drink that mixes tradition with a more modern style.”CALABASH HIGHBALL Johnnie Walker Black Label | Butternut Squash Syrup | Chocolate Soda“Inspired by the calabash, a symbol of sharing and hospitality across Ghana and West Africa, this cocktail is light, smooth and easy to enjoy. Soft sweetness, gentle spice and sparkling freshness come together to create a balanced and welcoming drink made to be shared with others.”Those six serves are all £16, with the Squash Highball, a non-alc version of the Calabash Highball (made with Tanqueray 0.0% instead of whisky) is £13, they’re all being served at the Nickel Bar, Cecconi’s, Millie’s Lounge, Kaia, and Electric Bar & Diner (as well as member spaces The Vault, Library Bar and the Rooftop). We’ll see you at The Ned.Key InformationDates | Weds 27th May – Sun 7th June 2026Address | 27 Poultry, London EC2R 8AJFor more information | thened.com
