Mirror Bar has emerged as the epicentre of Slovakia’s new wave of cocktail culture, blending innovation and theatricality for a hospitality experience that transports guests into science fiction.

Elijah Craig Bourbon, fino sherry, plum and olive come together in a drink built around dryness, structure and subtle salinity rather than classic fruit sweetness. Pectinäse helps create a cleaner cordial that connects plum depth with modern technique behind the bar.

The first edition of BCA CEE brought a night of recognition, community, and outstanding regional talent to Bratislava. For The Cocktail Balance, the results carried a personal meaning as both Michal Dojčák and Stanislav Harciník were among the winners.

Oxymel provides a sweet and sour depth to a dry sherry and bitter tonic.

Six weeks, 50 bars and one shared idea: to showcase the energy of Slovakia’s cocktail scene. World Class Cocktail Festival 2026 returns with its biggest edition to date.

This May, Bratislava will welcome an evening that shines a light on the people, venues, and ideas shaping hospitality across Central & Eastern Europe. More than a ceremony, it marks a meaningful step forward for a scene gaining stronger visibility and recognition across the wider industry.

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.