THE BELVEDERE COLLECTIVE 

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THE BELVEDERE COLLECTIVE 

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9 OF THE WORLD’S BEST BARTENDERS

 

The Belvedere Collective is a group of globally renowned bartenders brought together to generate a dialogue around rye vodka and reignite vodka affinity among global bartenders. The 9 collective members created 72 innovative cocktail recipes exclusively for Belvedere.

FEATURED BARTENDER

BIG ROCK

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BIG ROCK

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BIG ROCK

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BIG ROCK

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HYACINTHE LESCOET

Hyacinthe grew up in hospitality, working in his mother’s restaurant in Brittany from the age of twelve. He began bartending while studying advertising, and after university moved to London, mastering the classical cocktail repertoire and cultivating his passion for innovation at 69 Colebrook Row. In 2015, he returned to France as Head Bartender at LeMary Celeste, Paris, which was twice nominated at Tales of the Cocktail for “Best International Restaurant Bar”. In 2017 he led the team at Les Grand Verres as Bar Manager, where his creative beverage programs were rooted in sustainability, and a broader respect for the environment as a whole. Now he is the owner and proprietor of the Cambridge Public House in Paris.

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FACES OF THE COLLECTIVE

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FACES OF THE COLLECTIVE

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MEET THE COLLECTIVE

PIPER MULE

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PIPER MULE

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PIPER MULE

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PIPER MULE

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RYAN CHETIYAWARDANA

Ryan (aka Mr. Lyan) is one of the most respected and celebrated bartenders in the world today. He started his career in kitchens but quickly made the move to behind the bar, motivated by a need to interact with the people he was catering to. He worked across all areas of the hospitality industry, while at the same time studying fine art, biology and then philosophy. He led the team at Bramble, Edinburgh, while still completing his master’s degree, ran the lab and drinks development at 69 Colebrooke Row, and was creative director of Purl and the Worship Street Whistling Shop in London. In 2011 he launched ‘Mr. Lyan’ group. White Lyan, the first cocktail bar in the world to feature no perishable ingredients, was awarded ‘Best New International Cocktail Bar’ at the 2014 Tales of the Cocktail, closely followed by Dandelyan in 2018. The group now includes Lyaness, Super Lyan and Cub, as well as partnerships and a string of world-class restaurants across the UK. He is a multi-award-winning speaker, author and noted pioneer and explorer of sustainability and social enterprise.

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RHUBARB SOUR

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RHUBARB SOUR

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RHUBARB SOUR

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RHUBARB SOUR

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MIA JOHANSSON

A native of Umea, Sweden, Mia began her career at Mark’sBar at Hix, London. She then moved onto world-renowned members bar Milk and Honey, rising to become staff trainer, where her people-focused approach and vision for diversity within the industry was first cultivated. Along with her husband Bobby Hiddleston, Mia relocated to New York City to open the bar at Lafayette Grand Café. After two happy years in America they returned to London and, a series of highly successful pop-ups later, they opened ‘Swift’, where Mia is both owner and General Manager. Mia won ‘Bar Personality of The Year’ at the 2018 Imbibe Awards.

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POLISH FOREST

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POLISH FOREST

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TOMEK MALEK

Tomek Malek loves bartending. Since 2003, he has reigned supreme as one of the most decorated flair bartenders in the world. He has participated in over one hundred and eighty competitions, won sixty-five of them and been crowned “World Flair Champion” no fewer than six times. A renowned innovator and collaborator, his quiet move into mixology went almost unnoticed; but he now leads the bar teams at prestigious The Roots Bar & More and Dom Wodki in Warsaw, Poland, where they celebrate creativity, native Polish ingredients and of course, vodka!

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ISLA BONITA

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ISLA BONITA

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CHARLES VEXENAT

A tattooed skateboarding Frenchman: since being named world mixologist of the year at Tales of the Cocktail 2008 for his work at the Lonsdale Bar in London, there isn’t much that Charles has not achieved in his long, distinguished and inspirational career. Alongside his numerous international spirit educational engagements, he has now settled in Ibiza as the proprietor of an absinthe bar and bistro, Bar 1805, where he serves elegant and original drinks alongside classic French bistro cuisine, in an environment that truly encapsulates the bohemian spirit of the white isle.

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WABI SABI

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WABI SABI

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JOE SCHOFIELD

Voted World’s Best Bartender 2018, Joe has worked in some of the world’s leading venues. He spent time working at a number of first-rate bars in London, including The American Bar at The Savoy. Most recently he led the team at Tippling Club in Singapore as Head Bartender and Group Bar Manager, where the bar picked up numerous accolades, including winning Best International Restaurant Bar and Top Ten World’s Best Cocktail Menu at Tales of the Cocktail Spirited Awards. They also placed 31 in Worlds 50 Best Bars and 7 in Asia’s 50 Best Bars. It was at Tippling Club where Joe and chef Ryan Clift created their innovative Sensorium Menus. Playing on the senses they created a memory-triggering aroma-based menu and an edible “Dreams & Desires” menu in the form of gummy bears, each with their own flavor created by the duo. Post Tippling Club, Clift, and Schofield created their consultancy company, Sensorium. They have many exciting projects ahead. In early 2019 he will open his own bar, Schofield’s, with his brother Daniel in Manchester.

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EUPHORIA

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EUPHORIA

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ARND HEISSEN

Arnd began bartending in Frankfurt in 2001. His career took him all over Germany before arriving at the Ritz-Carlton Hotel, Berlin in 2010, where he is now Bar Manager of both ‘The Curtain Club’ and ‘Fragrances’, where old fashioned extravagance and indulgence meet contemporary bartending techniques. His cocktail creations reflect his passion for perfumery and aromatherapy, with each drink telling its own story through flavor, presentation and aroma. In 2014 Arnd won ‘Mixologist of the Year’ at the awards given by German trade magazine Mixology, with ‘The Curtain Club’ winning ‘Best Hotel Bar’ in 2015.

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NATHAN O'NEILL

Nathan began his career at the highly regarded ‘Merchant Hotel’ in Belfast. He moved to London in 2012 to work at ‘Milk and Honey’, after which he then led the opening team at ‘Dandelyan’, and within its first year of trading won multiple awards at Tales of the Cocktail. He relocated to New York City in 2016 to work at the Nomad Hotel, where as Head Bartender he oversees his own beverage and training programs which are driven by innovation, while always ultimately focused on guests’ experience. He has won numerous global cocktail competitions and continues to collaborate across the entire hospitality sector, with his highly motivated combination of diligence and expertise.

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FURANEOL

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FURANEOL

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SAM EGERTON

Originally from Christ church, New Zealand, Sam has worked within the Sydney bar scene for the last decade. He has spent the last seven years working for the Merivale Group overseeing and opening cocktail-focused venues such as Palmer & Co, Charlie Parker’s and most recently Bert’s. He is now the Group Bars Manager for Merivale, responsible for drinks, training, new projects and developing internal talent. He can be found most Friday nights polishing glasses at Charlie Parker’s or inone of the various bars, pubs or restaurants across the group.

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Excellent choice, Mr. Bond

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