How Diageo World Class is raising cocktail bar standards in Southeast Asia

Suttirak echoes this sentiment, stating that Diageo World Class elevates skills and provides aspiring bartenders with a global platform to showcase their talents. “It’s an opportunity for those with dreams to showcase their talents on a global stage,” he says. Uyen adds that the competition has raised the bar by inspiring creativity and innovation through its diverse challenges. “It allows us to stretch our abilities and share our local ingredients, culture, and stories with the world,” she notes.

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Sanjaya later came on to clinch first runner-up position while simultaneously sweeping up two trophies: The Johnnie Walker Future Stride Challenge and the People’s Choice Award. In the former challenge, Sanjaya presents a futuristic highball experience to address the theme of blending technology and bartending. While it may appear to be a simple drink, Sanjaya hones in on precision as there is no room for error.

It begins with a hologram of Sanjaya himself appearing, explaining the drink concept to the judges on his physical behalf. To offer a highly personalised drinking experience, three flavour capsules are designed, catering to individual tastes: the red capsule, burst of plum, spice, and vanilla; the gold capsule, a mix of nutmeg, and tropical fruits; and the blue capsule, a bold blend of Balinese cacao and mint. Finally, to avoid over-dilution and reduce water use, he consciously replaces traditional ice with stainless steel ice spears.

For Sanjaya, competing in Diageo World Class is more than just a personal challenge, it is also an opportunity to share the stories behind Indonesia’s native ingredients. “As Southeast Asian bartenders, we need to take pride in our roots,” he asserts. His approach is steeped in authenticity, ensuring that every cocktail tells a tale of his heritage. “In this competition, we represent not just ourselves but our entire country.”

Uyen believes that by showcasing local ingredients and stories on an international platform, the perceptions of Southeast Asian cocktails can be reshaped. “We’re not just bartenders. We’re ambassadors of our cultures,” she quips. Despite not making it into the finals, where eight bartenders squared off in a spectacular bar pop-up named the Shanghai Showdown, Uyen’s Diageo World Class experience has nonetheless deepened her understanding of the craft and its potential to impact Southeast Asia’s hospitality industry. 

“It gave us an understanding of how best to create extraordinary cocktail experiences. And with that knowledge, we can better support the further development of our local bartending scene,” she reflects enthusiastically.

On the other hand, Suttirak exudes passion for the industry. “Diageo World Class is not just about competition, it is also about a community of people who share the same passion,” he shares, highlighting the friendships forged through shared passion during his time in Shanghai. The camaraderie among competitors fosters an environment where knowledge flows freely, enabling bartenders to hone their craft and elevate their skills. “The true rewards are the experiences and new friends we meet through the competition,” he notes. “It allows me to develop myself continuously.”

While some may insist that there are no friends in competition, it is quite the opposite as observed among the Southeast Asian contingents. Sanjaya emphasises that unity among Southeast Asian bartenders sets an example for collaboration in the future. “By sharing our knowledge and celebrating our diverse cultures, we can strengthen the region’s bar industry together,” he explains. And it isn’t just about elevating one’s skills, but also inspiring aspiring bartenders throughout the region. This support from their community creates a ripple effect, especially when fostering growth and innovation within the industry.

There is no doubt that the future is bright for these talented bartenders and their aspirations for Southeast Asian mixology on the global stage. Sanjaya hopes to explore the depths of Southeast Asian culture through craft cocktails, ensuring that heritage thrives for future generations. “There is often a lack of confidence in introducing our culture as a story on global stages,” he admits.

Suttirak similarly believes that Southeast Asian countries will stand out in the cocktail scene for their unique techniques and flavours. “I hope to be part of enhancing Thailand’s bartending industry,” he states confidently. Uyen echoes the vision. She foresees a future: one where Southeast Asian bartending, and its unique creations, are widely appreciated by a global audience. “I too hope to become an important part of this evolution,” she adds.

With each shake and stir at the 2024 Diageo World Class, these Southeast Asian bartenders are crafting not just cocktails but also a legacy—one that celebrates the region’s rich gastronomic heritage while paving the way for future generations of mixologists. As we raise our glasses in the embrace of Shanghai, it is clear that Southeast Asian bartending is only heating up with plenty of talent, grit, and gusto. All that’s left, is for everyone around the world to pay close attention.

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