Elevate your craft at the TCB Workshop Room during MHE 2026. In an exclusive collaboration with SIP and Pernod Ricard Slovakia, we present high-intensity masterclasses led by Michal Dojčák and Rado Kurpita. From Liquid Engineering to low-temperature distillation, these sessions bridge the gap between laboratory precision and world-class bar service. Strictly limited capacity—first come, first seated.

Modern bartending is no longer built on bottles alone, but on technique that can reshape the ingredient itself. Everlast shows how a pair of enzymes can transform pomelo into a cleaner, sharper modifier, built on the solid foundation of Rittenhouse Rye.

This cocktail connects languages, history, and flavour—pine and apple in perfect harmony.

TECHTURE follows a familiar highball logic, yet speaks in a completely different language. Instead of citrus, it brings forest notes, herbs, root-driven tension, and the dry juniper character of Domovina borovička.

Five acclaimed bars from different parts of the world reveal why ingredients, seasonality, and operational limits can never be approached in the same way everywhere. Initiated by Elysian Bar Budapest, this new publication offers a thoughtful look at how to build bar programs that are durable, relevant, and grounded in real-world conditions.

Hospitality is a beautiful craft, but the moment passion becomes evidence of self-denial, it begins to resemble punishment.

Imagine enjoying a freshly baked pastry with a cappuccino - now in a cocktail thanks to the work of enzymes.

Blue agave, fermented rice and enzymatic starch conversion. A look at how a clean spirit from Jalisco can work inside a minimalist cocktail built on precision and balance.

A Nordic gin created by bartenders, modern techniques, and a focus on clarity of flavor. An exploration of how precision can support a brand’s character without overpowering it.

Five ingredients, one idea: balance. Rum Timón shows how a modern blend can carry a historic structure without overpowering it.

A two-day programme of global talents, education, tastings and exclusive guest shifts will turn the city into a meeting point for both hospitality professionals and enthusiasts.

The world’s most prestigious bartending competition returns in 2026!

The taste of “vianočka”, reimagined with Opthimus rum.

Black limes express the citrus element in this signature version of Paper Plane, which highlights the complexity and versatility of Jägermeister Manifest.

Slovak bartenders have finally gained access to a world-class educational platform.

Lipase and the fat-wash technique as new colors for a modern Tito’s Vodka Martini.

Because a limit is nothing more than space expanded.

Harness the sweetness of corn - and even use the corn cobs.

A historic moment for Slovakia’s bar scene. Mirror Bar from Bratislava joins the world’s 50 best, ranking among icons from London, New York and Singapore.

From plum pits to sous-pressed gel, plums create the base of this non-alcoholic cocktail.