Way to Your Prep: Inspiration to Elevate Your Syrups, Cordials, and Ingredients explores how to take control of flavour using key tools and techniques.

For cooler countries where grapefruit don’t grow, this local twist on a paloma uses normally wasted peach skins mixed with acids.

Mirror Hospitality Expo 2025 successfully combined education, fun, and community for a third year in Bratislava.

Mirror Hospitality Expo, Central Europe’s premier bar show, is quickly coming up for its third year on May 5th - 6th, 2025, and is sure to inspire, educate, motivate, and connect professionals in the hospitality industry.

Mirror Bar turns 6 with a global celebration of craft & cocktails

Made with nettle soda, Celadon Fizz is spring in a glass.

⁠We’re delving into the making of The Cocktail Balance 2.0, revealing the secrets, struggles, and attention to detail that go into making a book. Now let’s hear from the author himself, Stanislav Harciník.

We’re delving into the making of The Cocktail Balance 2.0, revealing the secrets, struggles, and attention to detail that go into making a book. Now learn about the copy editing of the book with Naomi Hužovičová.

The bitterness of grapefruit is switched with that of hops thanks to enzymes. Use both the grapefruit juice and peel together with a hydrosol and grapefruit soda for a refreshing non-alcoholic drink.

´World Class Studios 2´ was marked by the top-quality gin Tanqueray No.TEN in the style of ´Hyper Local´

With such a warm community, the number of women bartenders of Slovakia is growing.

Protein clarification is used to create a clear sophisticated drink from milk, raspberry yogurt, and 1689 Pink Gin, among others.

Valentino Girotto, co-author of the book Bubbles: A Guide to Carbonated Cocktails, shares with us what fascinates him about carbonation, the hardest aspect of writing a book about it, common mistakes he sees, and how to get started carbonating.

Sharing knowledge of and passion for hospitality and cocktails in a luxurious and intimate setting.

Made with pine needles and Hendrick’s Grand Cabare, Timber has a complex flavour profile with hints of the forest.

A champagne book baptism, exhibitions, and guest shifts by internationally-acclaimed Slovak bartenders made the launch of The Cocktail Balance 2.0 a night to remember.

With seminars, eye-catching light art, and of course delicious cocktails, World Class kicked off the 2025 competition season for bartenders in Slovakia.

We’re delving into the making of The Cocktail Balance 2.0, revealing the secrets, struggles, and attention to details that go into making a book. Now get a peak behind the scenes with Katarína Nékiová in all the prep required to get the recipes in the book.

We’re delving into the making of The Cocktail Balance 2.0, revealing the secrets, struggles, and attention to details that go into making a book. Now get a peak behind the scenes with the stunning photography from Adrián Chrzan.