Introduction to the 50 best bars deep dive

Over the past decade, the World’s 50 Best Bars list has evolved from a Euro-American stronghold to a truly global competition. Using the annual rankings of the top 100 bars from 2015 (when the list expanded from 50 to 100 bars) through 2025 I’ve analyzed long-term trends, standout performers, emerging bar scenes and shifting philosophies in cocktail culture.

It’s important to know that there is no such thing as the 50 best bars in the world. The title of ‘best bar’ is too objective to be correct. When you think of it as a list of the actual 50 bars in the world, the list is pretty useless. But that doesn’t mean the list is in fact a waste of your time. When you take the time to look for trends or tendencies it’s a very good barometer for the global bar scene. A more appropriate title would be ‘the most influential bars’ but I guess that just doesn’t have the same (commercial) ring to it.

I’ve written a deep dive report of this list for the past 10 years, I started doing it even before the list’s publisher Drinks Int started writing about trends within the list. This year I decided to make my report less technical and less focused on the statistics, and make it more of a review of the past decade instead.

Global & regional ranking trends

Geographic spread and shifting dominance

In the mid-2010s, the list was heavily dominated by a few cultural capitals. In 2015, nearly half of the top 50 were in just two countries – the USA (14 bars) and UK (9 bars). London and New York alone accounted for almost a quarter of the top 50 entries, reflecting their status as the cocktail hubs of that era. Nowadays it’s no longer just London and New York bars together that made up a quarter of the list. By 2025 the two cities together contributed 8 bars (4 each), “only” 16% of the list down from almost 25%. The U.S. and UK as whole countries still led in 2025 with 5 bars each, but other nations closed the gap (e.g. Italy with 4). This marks a clear trend of diversification – more countries and cities are now in the spotlight.

Global Distribution: The number of cities represented in the top 50 expanded significantly. In 2025, the top 50 bars spanned 29 cities. It’s the widest spread in eight years. For the first time, bars from Bratislava (Slovakia), Tirana (Albania), and Guangzhou (China) appeared in the top 50. This indicates that world-class cocktail bars are emerging in new locations, reducing the historical concentration in Western metropolises.

By continent, Europe has generally led in representation each year. In 2025, Europe had 23 of the top 50 bars, nearly half the list. Asia’s presence grew markedly over time – from just 5 Asian bars in 2015 to 11 in 2025, plus 1 from the Middle East. Asia’s surge in the late 2010s was driven by bars in Singapore, China/Hong Kong, and Japan, as well as emerging scenes in Thailand and Korea. North America’s contingent (mostly the US) shrank from 16 in 2015 to just 7 in 2025, as other regions caught up. Latin America went from zero representation in 2015 to 6 bars in 2025, led by Mexico City, Buenos Aires, and Lima. Australasia (chiefly Australia) contributed a few bars consistently (2 in 2025, down from 4 in 2015). Meanwhile, Africa remains an outlier. As of 2025, no African bar had cracked the top 50 (though one Kenyan bar placed in the 51–100 range). The overall trajectory is clear: the “bar capitals of the world” like London and New York are still at the main stage but now share this stage with a broader array of global cities.

Top Cities and Countries

London and New York remain juggernauts in absolute terms. Over 2015–2025, London saw 23 different bars make the top 50 (a cumulative 75 top-50 placements), while New York saw 16 bars (60 placements). However, their dominance is ebbing. In 2025, London and New York were tied with 4 bars each on the list, and London only narrowly edged New York on overall performance by having slightly higher-ranked entries on average. Other cities have risen to prominence: Singapore became a big player with 3 bars reaching the top 5 in just a few years (Atlas, Manhattan and Jigger & Pony) . Barcelona had two bars on the number 1 spot in recent years (SIPS in 2023 and Paradiso in 2022). Athens, Paris, and Tokyo each boast 3 bars in the 2025 top 50 ranking, reflecting the sustained strength of those cities’ bar scenes.

In terms of countries, the United States and United Kingdom were tied in 2025 with 5 bars each in the top 50, but other nations are not far behind. Notably, Italy (4 bars in 2025) and Spain, France, Japan, Greece, China (3 each) have gained ground. Over the decade, Mexico consistently had strong showings (e.g. Licorería Limantour in Mexico City was a top-10 staple), helping Latin America’s presence grow. Australia put multiple bars (in Sydney and Melbourne) into the rankings in many years, even reaching top 10 in some (e.g. Maybe Sammy, Sydney at #11 in 2020). The data underscores a “flattening” of the field. Where once a handful of cities/countries dominated, now the honors are distributed across a wider geographic spectrum.

New frontiers

A hallmark of the 2015–2025 era is the entrance of cities that previously never had a top 50 bar. Eastern Europe made a breakthrough in 2025 with Mirror Bar in Bratislava debuting at #25. The Balkans saw their first representative with Nouvelle Vague in Tirana at #28. These new entries indicate that world-class mixology is no longer confined to traditional cocktail cities.

Individual bar trajectories and notable changes

Consistent 50 best bars top performers

Staying at the pinnacle of the World’s 50 Best Bars for years on end is a rare feat, and only a handful of bars have managed unbroken runs near the top. Foremost among them is London’s Connaught Bar, which exemplifies consistency. The Connaught climbed into the top 10 by 2016 and never left it for the next seven years, earning the #1 spot two years in a row (2020 and 2021). Even in 2025, after a decade of accolades, it remained in the top 10 (ranked #6). Similarly, American Bar (at The Savoy, London) had a dominant stretch: it was ranked #1 in 2017 and stayed in the top 5 through 2019. These elite hotel bars combined classic sophistication with innovation, appealing to the global expert voters year after year.

Outside of London, Licorería Limantour in Mexico City stands out for its longevity. From 2014 through the early 2020s, Limantour was a perennial top-15 bar, peaking at #4 in 2022. Even though it dipped to #32 in 2024 and fell just outside the top 50 in 2025, it had appeared in the top 50 for roughly a decade straight. Over in Athens, The Clumsies also enjoyed a solid run. It climbed into the global top 10 in 2016 and stayed there through 2021. Such bars built strong identities that resonated annually with judges: Connaught’s unparalleled martini trolley service and classic elegance, Limantour’s lively Mexico City-atmosphere, The Clumsies’ combination of Greek hospitality and experimental drinks; these factors kept them ranked highly year after year.

It would be remiss not to mention Tayēr + Elementary (London), which since its opening in 2019 has never fallen below #8 globally. By offering two concepts in one (an experimental “lab” bar and a casual front bar), Tayēr + Elementary appealed to both industry experts and casual guests, achieving a #2 world ranking in 2021 and 2022. Such sustained excellence requires adaptability and foresight. These bars continually refreshed menus, maintained top-tier staff, and often renovated or reinvented aspects of their service to stay at the forefront.

Steep rises and meteoric climbs

The 2015–2025 era saw several bars rocket to the top in astonishingly short timeframes, reflecting how quickly a venue can capture global attention. Perhaps the most dramatic ascent was that of SIPS (Barcelona). Opened in 2021, Sips debuted on the list at a modest #37 in 2022, but by 2023 it had rocketed to #3, and in 2024 it claimed No.1 in the world. Co-founded by industry legends Simone Caporale and Marc Alvarez, Sips leveraged decades of know-how to deliver spectacle and intricate presentation in its cocktails. Its island bar design and playful, avant-garde drinks (like a cocktail that begins by licking a flavor off a mirror) quickly wowed judges. Though Sips slipped slightly to #3 in 2025, its rapid rise from newcomer to best bar in the world within three years is unprecedented.

Another meteoric rise came from Handshake Speakeasy (Mexico City). This bar first appeared on the list at #25 in 2021 and then climbed to #11 in 2022. In 2024, Handshake reached the summit as No.1 bar in the world (and Best in North America). It held strong at #2 in 2025, just behind a new #1. Handshake’s trajectory (unranked prior to 2021, to world’s best by 2024) underscores how Latin America’s bars have gained global recognition by marrying speakeasy vibes with impeccable technique and hospitality. Similarly, New York’s Double Chicken Please (a casual, food-inspired cocktail bar) went from #54 in 2021 to an astonishing #6 in 2022 and then #2 in 2023. Such explosive climbs usually coincided with winning a regional award; for example, Double Chicken Please was also crowned North America’s Best Bar in 2023, further boosting its profile.

Europe saw its own rapid ascents. Paradiso (Barcelona), a hidden speakeasy behind a pastrami shop fridge door, gradually rose from #67 in 2017 to #3 in 2021 and then seized #1 in 2022. Paradiso’s blend of sustainable theatre and whimsical presentation captivated the world and made it the first bar from Spain to reach #1. Its win in 2022 signified a shift toward more experiential, story-driven bars at the very top. Likewise, Line (Athens) opened in 2021 and by 2024 it jumped into the top 10 (ranked #6) on the back of its hyper-local Greek ingredients and natural wine-cocktail hybrids. Such steep rises illustrate how novel concepts can resonate strongly and quickly with voters.

However, with fast rises often come falls. Double Chicken Please, for instance, dropped from #2 to #14 and then #41 over the next two years as the hype settled. BKK Social Club (Bangkok) provides a case study: it debuted at a low #90 in 2021, shot up to #14 in 2022 and won the Michter’s Art of Hospitality Award for Asia, remained in the top 15 in 2023–24, but then fell to #49 in 2025 as competition stiffened. These reversals remind us that staying power is as challenging as the initial climb: any dip in consistency, change in key staff, or broader trend shift can impact rankings quickly.

New entries and notable exits to the 50 best bars

Each year brings a fresh crop of top 50 entrants. In 2025, eight bars made their first appearance in the top 50, replacing those that dropped out. Notable new entries included: Mirror Bar (Bratislava, #25), the first bar from Slovakia to ever make the list; Nouvelle Vague (Tirana, #28), Albania’s first entry; Hope & Sesame (Guangzhou, #29), mainland China’s long-awaited return to the top 50; Svanen (Oslo, #32), a rising Nordic bar focusing on historical concepts; Sastrería Martinez (Lima, #33) bringing Peru into the mix with a speakeasy concept; Sip & Guzzle (New York, #39) a two-part bar collaboration by industry veterans; The Bar in Front of the Bar (Athens, #47), an experimental pop-up-turned-bar that finally charted; and The Bellwood (Tokyo, #48), a Tokyo bar blending cocktails with Japanese kaiseki culinary tradition. These new entries reflect how innovation in concept or location can propel bars onto the global stage. For example, The Bellwood’s focus on reimagining multi-course kaiseki meal structure into a cocktail menu earned it rapid acclaim, and The Bar in Front of the Bar’s zero-waste philosophy and quirky origin story (a bar that literally started in front of another bar under construction) resonated with the community.

On the flip side, 2025’s newcomers pushed out several stalwarts. A number of famous bars that were mainstays of the 2010s exited the top 50 in recent years. One of the most striking was Licorería Limantour: after nine straight years in the top 20, it fell to #52 (landing in the “51–100” tier) in 2025. Latin America’s reigning champion thus ceded its spot to a new wave of Mexican bars and others.

Other top 50 dropouts in 2025 included Florería Atlántico (Buenos Aires), which after a decade of appearances (peaking at #3 globally) finally slipped to #90 in 2025; and Byrdi (Melbourne), a creative Australian bar that hit #35 in 2024 but fell into the 50s in 2025. Perhaps most dramatically, Singapore struck out hard. Analogue Initiative and the aforementioned Atlas (former #4 in the list), both top-50 bars in 2024, dropped out altogether in 2025. They even fell below the 100th rank. Another notable exit is Little Red Door, this Parisian bar had a 2 year consecutive top 10 rank just a few years ago. This indicates the fast churn at the lower end of the top 50; an acclaimed bar can vanish from the extended list within a year if momentum falters.

Not all exits are due to performance; some are due to closure or rebranding. For example, London’s Dandelyan famously closed at its peak after being #1 in 2018 (it re-emerged as Lyaness with a new concept). New York’s Dead Rabbit (#1 in 2016) saw its co-founders depart, and while it remained in the list through 2019, it dropped off after that amid those changes. In these cases, the departures were anticipated, and often the talented teams went on to start new projects that later made the list (for instance, Dead Rabbit’s Jack McGarry opened Jewel of the South in New Orleans, which debuted at #44 in 2025). Such turnover illustrates a key aspect of this industry: today’s best bar might inspire tomorrow’s newcomers through talent diffusion and new ventures.

In summary, the last decade featured a dynamic push-and-pull: a handful of bars achieved sustained excellence, while each year a fresh cohort of innovators rose quickly and in turn challenged the old guard. The rankings became more fluid and globally diverse, making the World’s 50 Best Bars an ever-evolving snapshot of the cutting edge in cocktail culture.

Influence of bar styles and concepts on the 50 best bars list

One of the most intriguing aspects of the World’s 50 Best Bars is the variety of bar styles and concepts represented. Voters are explicitly told that any style of bar is eligible and there are no set criteria for ‘best’ beyond the voters’ exceptional experiences. Thus, speakeasy-style lounges, hotel bars, dive bars, minimalist labs, and tropical tiki bars all compete on equal footing. Over the past decade, certain concepts have clearly captured the zeitgeist and buoyed bars’ rankings, while others have waned in influence. Below, we explore several major style trends: speakeasies, culinary/craft-focused bars, minimalism and hyper-localism, theatrical experiences, and the primacy of hospitality; and how they correlate with success on the list.

The enduring allure of speakeasies

The speakeasy was the defining cocktail bar concept of the late 2000s and early 2010s. By 2015, pioneer speakeasies like PDT (NYC) and Milk & Honey (London/NYC) had paved the way, and the influence of this style remained strong. Many top bars of the 2010s featured secret entrances, reservations, and a dash of mystery. This continued into the 2020s: for example, Paradiso in Barcelona (World’s #1 in 2022) epitomizes the modern speakeasy spirit. Its entrance is famously discreethiding behind a refrigerator door in a pastrami shop. Paradiso’s success (and that of similar bars like The Old Man in Hong Kong or Please Don’t Tell’s international pop-ups) shows that the speakeasy concept still resonates when executed creatively.

That said, the trend has evolved. New speakeasies often incorporate contemporary themes or cultural twists. Sastrería Martinez in Lima, a 2025 new entry, markets itself as Lima’s first speakeasy but infuses Peruvian flavors and ingredients into its classic cocktail structures. The result is a bar that feels both “secret” and rooted in local culture – a combination that helped it debut at #33. In Asia, Hope & Sesame (Guangzhou) hides behind an unassuming Cantonese diner’s (again) refrigerator door, combining the charm of a hidden room with Chinese design elements. Voters responded to this East-meets-West speakeasy format, elevating Hope & Sesame as one of 2025’s highest new entries.

Conversely, some older speakeasy icons have faded. New York’s Employees Only, with its psychic-sign front door, was ranked as high as #4 in 2015, but it gradually fell into the lower tiers of the top 100 as novelty wore off and newer bars emerged. This indicates that while the speakeasy style provides an initial hook, sustained ranking success requires more, either through continual innovation or exceptional hospitality (ideally both). The speakeasy concept is no longer enough on its own to wow visitors, but when combined with other strengths, it remains a powerful formula.

Culinary cocktails and ingredient-driven concepts

In recent years, bars that blur the line between the kitchen and the bar have shone brightly. This culinary approach involves applying chef-like techniques, using novel ingredients, and sometimes drawing direct inspiration from dishes. Double Chicken Please (NYC) is a prime example: it built its menu around flipping classic food items into cocktails (e.g. a “Cold Pizza” cocktail that mimics the taste of a slice). Its rise to #2 in the world in 2023 was attributed to it being a trailblazer of the culinary cocktail trend, born from the founders’ years of experimentation and pop-ups around the world. DCP’s drinks make delicious sense even when recreating flavors like cold salted chicken or mango sticky rice, demonstrating that a strong culinary narrative can capture imaginations.

Similarly, Bar Trigona in Kuala Lumpur (a frequent top 50 bar in the late 2010s) became famous for its use of local farmed honey and incorporating the entire ecosystem of ingredients into its drinks – essentially treating the bar like a kitchen larder. In 2025, The Bellwood (Tokyo) gained recognition for a program inspired by kaiseki, the multi-course Japanese haute cuisine. Its menu offers cocktail “courses” modeled on appetizers, grilled items, rice dishes, etc., delivering a cocktail experience that honors the structure and philosophy of Kaiseki. This thoughtful integration of culinary tradition helped The Bellwood secure a top 50 spot in its first year.

Beyond specific menus, many top bars enlist the aid of chefs or incorporate culinary techniques: rotary evaporation to create distillates of foods, sous-vide infusions, fermentation, and more. Mimi Kakushi (Dubai, #36 in 2025) is a crossover restaurant-bar that leverages its kitchen’s Japanese cuisine theme to inform its cocktails. And at Nutmeg & Clove (Singapore, #50 in 2025), the menu is built around local food heritage, turning hawker stall snacks and traditional remedies into cocktail components. This culinary focus not only differentiates these bars but often aligns with sustainability (using whole ingredients, reducing waste). It’s a quality increasingly valued by the awards. Bars that tell a flavor story, much like a fine dining restaurant does, have generally been rewarded in the rankings, especially in the 2020s.

Minimalism, precision & hyper-localism

At the other end of the spectrum from the theatrical speakeasy are bars that embrace minimalism and hyper-local focus. These bars prioritize a sense of place, seasonality, and restraint over flashy presentation and they too have found success! A case in point is Zest in Seoul (ranked #16 in 2025). Zest’s philosophy is described as “beauty in emptiness”, with no back bar display and a chic, minimalist aesthetic. They avoid any garnish or excess that isn’t truly needed. Instead, Zest concentrates on clean flavors, balance and precise methodsthat highlight the quality of the ingredients, almost like a Japanese omakase but for cocktails. This disciplined, ingredient-first approach (using produce from Korean micro-farms and even honey from their own beehives) garnered Zest regional awards and global acclaim. It reflects a broader trend of bars focusing deeply on local terroir and sustainability.

Scandinavian bars have championed this ethos as well. Himkok (Oslo) in the late 2010s installed a micro-distillery to produce spirits from Norwegian potatoes and botanicals, which helped it crack the top 20. By 2025, Oslo’s new entrant Svanen (#32) took a historical-local approach: it’s housed in a 19th-century former pharmacy and explicitly links its concept to the apothecary origins of mixology. Svanen serves themeless cocktails that stand on their own two feet. Their drinks don’t rely on gimmicks, only on quality. This no-nonsense yet locally reverent style clearly struck a chord with voters looking for authenticity.

Another example is Röda Huset (Stockholm, #35 in 2025), Stockholm’s hyper-local cocktail bar emphasizing seasonal Nordic foraging and minimalistic precision in its drinks. Its signature Milk Punch is made with an ever-changing array of locally foraged flora, embodying a sense of place in every glass. Such bars prove that you don’t need lavish décor or theatrical service to impress. They show an obsessive commitment to ingredient quality, local flavor profiles, and technique. The success of these venues also mirrors the rise of the farm-to-glass and low-waste movements in the bar industry. For instance, at Zest, the team finds creative ways to use the ingredients in their entirety turning every part of a fruit (peel, pulp, juice) into some element of a drink. Think of it as “nose to tail” brought to the bar.

Theatrical & immersive experiences

On the flip side of minimalism, many bars have succeeded by offering guests a multi-sensory, theatrical experience. In a way, these venues treat a night out as akin to going to a show. Complete with elaborate decor, storytelling menus, and dramatic cocktail presentations. Salmon Guru (Madrid, consistently ranked in the 30s) is famed for its high-energy atmosphere, loud music and bold visuals. Each room in the bar has a different fantastical theme, from an underwater world to a comic-book explosion, and the drinks are just as exciting as the bar itself. Patrons and voters alike clearly enjoy this playful escapism, keeping Salmon Guru on the list year after year as a standard-bearer of fun.

Drink Kong (Rome, #40 in 2025) takes a similar approach, albeit with a futuristic twist. The bar sports a retro-futuristic aesthetic , almost cyberpunk style, and it uses all of the latest cocktail technology. Its menu is conceptual (inspired by “the science of the future”) and the entire venue is designed to feel immersive. This level of thematic dedication has kept Drink Kong in the top 50 consistently and highlights a trend: bars that create a strong narrative or fantasy for guests can stand out. Whether it’s a time-travel theme, a literary inspiration (e.g. The Keepers in Seoul built on Korean folklore), or an art-inspired menu, storytelling has become a key part of the cocktail experience.

Paradiso again is worth mentioning here. Beyond its hidden entrance, the bar wows with theatrical techniques and visually stunning cocktails (smoke, elaborate vessels, etc.), all while emphasizing sustainability. It shows that being a spectacle and being sustainable need not be mutually exclusive. Meanwhile, Danico (Paris, #30 in 2025) exemplifies a conceptual approach: every few months it launches a new menu themed around a country, taking guests on a world tour of flavors. This global visionby its owner Nico de Soto, complete with immersive decor touches (it’s set in a former couture house), has made Danico a fixture on the list. In essence, bars that engage multiple senses – sight, sound, smell, touch and create a memorable experience (not just a good drink) tend to score highly. As one might say, the modern top bar is often as much about theatre as it is about mixology.

The primacy of hospitality and service

Amid all the focus on concepts, flavors, and decor, one trend has remained constant: great hospitality is the bedrock of a great bar. Many profiles of top bars in the 2025 list stress the importance of service and atmosphere. For example, at the newly crowned #1 Bar Leone in Hong Kong, warm welcomes and a neighborhoodlike atmosphere are emphasized as much as the quality of the cocktails. Cocktail Populari, cocktails for the regular Joe not just for the elite, has always been the main vision of owner Lorenzo Antinori.

The industry even has a specific award for hospitality (the Michter’s Art of Hospitality Award), which often foreshadows a bar’s rise in the overall rankings. BKK Social Club in Bangkok won that award in Asia in 2022. Not coincidentally, BKK Social Club then vaulted into the world’s top 15. Tokyo’s Virtù (Four Seasons Otemachi, #45 in 2025) likewise built its reputation on “psychic service”. It’s the almost uncanny ability to give guests exactly the drink and experience they desire, preferably even before the guest realizes they want it. In an ultra-competitive environment, that level of personalized care sets a bar apart.

Multiple top bars underscore training staff to not only be technically proficient but genuinely engaging and accommodating. The Connaught Bar’s legendary hospitality undoubtedly contributed to its double #1 wins:  the staff remember regulars’ preferences and execute formal service with heartfelt charm. Jigger & Pony (Singapore) is another: it climbed into the world top 10 on the strength of its hospitality ethos, which emphasizes conviviality, approachability, and celebrating the guest (they publish a magazine-style menu that invites guests into their world). It’s telling that even in the write-ups of very concept-driven bars, the personal touch is mentioned. Panda & Sons (Edinburgh, #34 in 2025) is known not only for its cocktail innovations but also for the wide-armed welcome of its staff that makes you feel at home in its vintage-themed wonderland.

Sustainability and innovation as core values

A notable thematic trend in the 2020s is the emphasis on sustainability and inventive techniques. Many top bars have made environmental responsibility part of their identity, which resonates with contemporary values. We saw examples earlier: Paradiso’s menu one year was entirely waste-free, Zest and others practice root-to-stem usage of ingredients, and even Locale Firenze (Florence, #22 in 2025) uses laboratory technology to craft a low-waste menu that is both surprising and sustainable. Locale’s success suggests that even classic-looking cocktail bars can incorporate modern sustainable practices and be rewarded for it. Bars are increasingly transparent about sourcing (e.g. Virtù Tokyo mapping ingredients to local farms, Hope & Sesame highlighting regional Chinese ingredients), which appeals to globally minded judges.

Innovation in technique also gives bars an edge. When Coa (Hong Kong) emerged (ultimately reaching #7 globally in 2021), it did so by championing a niche – agave spirits – and educating the public, an innovative move in Asia. Tayēr + Elementary’s bar-within-a-bar concept and rotating menu of “modules” was seen as ground-breaking. And in Rome, Drink Kong’s use of menu algorithms and high-tech prep garnered attention. Bars that innovate not just in drinks but in how they deliver the experience (like Sips with its Esencia tasting bar-within-bar, or the menu format like the “map” at Virtù) often earn higher esteem. Panda & Sons (Edinburgh, #34 in 2025) is known not only for its wide-armed welcomes but even more for its cocktail innovations such as the switching technique.

Latest trend: Italian vibes

Italy’s footprint in 2025 is both broad and high-impact. Domestically, four Italy-based venues land in the Top 50, led by Moebius (Milan, #7) which is this year’s Nikka Highest Climber, alongside Locale Firenze (Florence), Drink Kong (Rome) and 1930 (Milan). The mix is telling: long-running stalwarts remain relevant while newer, cuisine-adjacent concepts surge, with Milan now contributing multiple flagships.

Crucially, Italy’s influence extends beyond Italy. The World’s Best Bar 2025, Bar Leone (Hong Kong), is explicitly a tribute to Italian “cocktail popolari,” classic bartending and neighborhood hospitality. Even right down to reviving the Bellini in a small tumbler, a direct nod to Harry’s Bar in Venice. Its low-intervention, seasonal philosophy and unpretentious service are framed as an antidote to technique-heavy maximalism – and that Italian lens just won the top prize!

Taken together, the data and narratives point to Italy on the rise: a strong domestic cohort (with Moebius as a breakout) and an international halo where Italian aesthetics and service codes are the mood of the moment. Beyond Leone, you see it in Milan-inflected openings and accolades: e.g., Bar Mauro (Mexico City), named Campari One To Watch 2025, built around a 1970s-Milan aperitivo sensibility. But also in the way leading teams prize clarity, conviviality, and classics-driven craft over gadgetry. Expect Italy to remain a stylistic north star while its home-base cities (Milan, Rome and Florence) keep supplying ranked bars with staying power.

In the past few years the Negroni has overtaken the Old Fashioned as the most popular cocktail in the world (in the bartender backed rankings) and the Aperol Spritz has definitely been a worldwide bestseller in the past few years.

Not only in the bar industry but also in general the 1970s-1980s Italo vibe is having a moment. Italo disco is back, Italian mustaches are the new beards, and Sergio Tacchini track suits haven’t been as popular as they are now for over 2 decades. Viva Italia!

Conclusion & key takeaways

The decade from 2015 to 2025 has been transformative for the world of bars. Globally, the scene has democratized and diversified: where once a few cities dominated, now excellent bars can be found on every continent (except for Antarctica). The data shows Europe and North America’s share making room for Asia, Latin America, and beyond, with new cities appearing on the map of mixology. This broadening of horizons has intensified competition but also enriched the cocktail landscape with a tapestry of influences.

Consistent excellence was achieved by a rarefied few (Connaught, American Bar, Limantour, The Clumsies,..), but even they eventually face challenges from disruptors. The churn at the top keeps the list fresh and exciting. Bars can rise from obscurity to #1 in a couple of years if they capture lightning in a bottle: be it through an innovative concept (Sips, Paradiso), a breakout in a regional scene (Handshake, Double Chicken Please), or simply by executing better than anyone else around. Conversely, complacency or major changes can knock even legends off the list, as seen with Artesian or Dead Rabbit post–staff turnover.

In terms of bar concepts, the rankings have celebrated variety. There is no one formula for success; rather, success comes from singular focus and delivering a standout experience. Speakeasies remain beloved (especially when paired with contemporary twists) but modern cocktail culture also rewards bars that are the polar opposite of speakeasies (bright, open lounges or ultra-minimalist bars). The rise of culinary cocktails has been a notable shift, reflecting our evolving palates and the influence of the foodie movement on drinks. Additionally, sustainability went from a niche concern to a mainstream expectation among top bars in this period, with many leading venues proving that eco-friendly practices and award-winning cocktails go hand in hand.

One overarching theme that emerged is that hospitality is king. Technology and innovation can only take you to a certain point. Time and again, the bars that hit the top emphasize not just great drinks, but great feelings. Whether it’s the friendly neighborhood charm of Bar Leone or the “psychic” anticipation of guests’ needs at Virtù Tokyo, service separates the good from the truly great. In an era where cocktails can be expertly made in many places, the human touch and sense of community a bar offers are crucial. It’s telling that even in the World’s 50 Best Bars awards, there is a dedicated hospitality accolade underlining that a bar’s warmth can be as award-worthy as its cocktails.

To distill the key takeaways: the World’s 50 Best Bars is not just a ranking. It’s a mirror of the industry’s evolution. Geographically, it reflects a more global cocktail culture than ever before. Individually, it celebrates both venerable institutions and fearless newcomers. Stylistically, it proves that any concept done exceptionally well can triumph and that often the most successful bars blend multiple influences (classics + innovation + hospitality). As we move beyond 2025, the stage is set for even more new voices and cities to emerge. If the past decade is any indication, we can expect the unexpected: new bar capitals rising, familiar names reinventing, and the continued celebration of the very best in the always-evolving art of the cocktail.