Founders of The Pinnacle Guide, Hannah Sharman-Cox and Siobhan Payne are uncovering the world’s best bars, one pin at a time.
The restaurant industry has the Michelin Guide, the hotel industry has The World’s 50 Best, but what does the drinks industry have? The Pinnacle Guide is changing the way we rate bars across the world. Its new guide uncovers the very best of the world’s bars through careful consideration of everything from cocktail menu, spirits in the serve, decor, ambiance, and bar staff.
As co-founders and organisers of London Cocktail Week, Hannah and Siobhan know a thing or two about what makes a good cocktail – and a good bar. Whether it’s London’s must-visit speakeasy or a sea-salt foam cocktail in Maine, The Pinnacle Guide has it covered.
We asked Hannah and Siobhan about how drinking culture is shifting, where to find the world’s best martini, and what makes a 3 PIN bar.
What’s the story behind The Pinnacle Guide and what were your hopes and aims when founding it?
We saw the opportunity to create something different that will have real and lasting benefits for cocktail culture – for bartenders, bar owners and bar goers alike. Our goal was to celebrate excellence and create an opportunity for every deserving bar – regardless of size or location – to gain recognition and elevate themselves. We evaluate bars beyond their drinks and service, looking at their philanthropy, sustainability and diversity too.
View this post on Instagram
Who is The Pinnacle Guide for?
People looking for a trusted guide to the best bars in the world. The excellence of a bar goes far beyond what’s in the glass, and The Pinnacle Guide offers our readers a list of bars around the world that deliver on atmosphere, look and feel, and conscientious operations – alongside a great drinks programme.
You have yet to mark a 3 PINs Bar; what are you looking for in a 3 PIN Bar?
The points speak for themselves, so we’re as excited as anyone to see where and when the first 3 PIN bar will be recognised. There’s no limitation for bars to apply or re-apply.
View this post on Instagram
What did you do before launching The Pinnacle Guide?
Together, and alongside our business partner Dan Dove (owner of Global Bartending), we worked for over a decade building up our industry knowledge, contacts and insights on consumer drinking culture. We set up London Cocktail Week in 2010 which we still run, now in its fifteenth year. Last year we decided that London Cocktail Week should become not-for-profit, which we’re in the process of moving towards. This means it exists purely to benefit the London bar community – something we’re incredibly proud of. We also own a consultancy business, HANDS London, working with drinks brands big and small on strategy and advocacy.
View this post on Instagram
What are the leading trends defining great cocktail bars at the moment? Do these trends differ around the world?
Tequila and agave spirits are really having their “moment” and it was noticeable that of the applications we received in the first round of The Pinnacle Guide – the bars that had a focus on one type of spirit were most likely agave bars. That’s fed through into the list and we have a number of agave-focussed bars listed with our first announcement of PINs, including Pretty Decent in Louisville, US (2 PINs), Selva in Oaxaca, Mexico (2 PINs). El Primo Sanchez in Sydney, Australia (1 PIN) and Kol Mezcaleria in London, UK (1 PIN).
View this post on Instagram
How have you seen drinking culture change in recent years? What are the current trends?
Drinking culture has definitely changed in recent years – we’ve noticed people are becoming far more knowledgeable and discerning when it comes to their drink choices. Whether this means saving their night out to one very special, carefully chosen drinking experience at a high-end bar, or making complicated serves at home, we’re now speaking to those making very educated and mindful decisions. It’s the perfect time to launch The Pinnacle Guide, as we’re going to become a very useful resource to these people.
View this post on Instagram
Have you seen the non-alcoholic serves and spirits industry grow?
A bar is not eligible for a PIN if they don’t serve at least two non-alcoholic cocktails on their menu. We felt this was a small but important step in the right direction, and the most diplomatic number of drinks when many menus are just a short list of say eight to 10 cocktails. A bar must be about more than simply consuming alcohol; a bar is somewhere to catch up and connect with friends, celebrate a special moment or to decompress after a long day, so ensuring that there is ‘something for everyone’ on the menu is vital for a bar’s overall success.
Would you say more bars are now turning to artisanal products from smaller, local brands and suppliers? If so, why?
Bartenders are always keen to have something unusual to experiment with in order to create something unique and bespoke. This inevitably means seeking out small producers or local suppliers. It’s very clear that the bar industry really embraces the opportunity to showcase their environmental endeavours and championing of local suppliers – reducing the footprint of ingredients and minimising single use glass or plastic is something we’re delighted to say we’re seeing more and more.
View this post on Instagram
Is there a desire for new and innovative serves and flavours in cocktails, or are classic cocktails still important to menus?
It’s a given these days that a bar can always serve classics and on most menus there’s a note to let guests know that any classics can be made. However, the reimagining of classics is having a real moment and we’re seeing new riffs on all sorts, be it Martinis or more modern classics – like the Porn Star Martini.
What are some of the most unique flavours and ingredients you’ve tasted in a cocktail?
We’ve been lucky enough to travel all across the world visiting our PINNED bars, trying so many of the cocktails that have put those bars on the map. We’re seeing lots more foraged and home-grown local ingredients being used on cocktail menus, which immediately gives a sense of place when visiting these bars. One of the more unusual is the harvested sea salt from Maine, New England which is turned into a sea salt foam for a cocktail served at Magnus on Water (1 PIN).
View this post on Instagram
How is science including fermentation, distilling and freeze-drying playing a new role in contemporary bars?
This is becoming increasingly popular and visible in cocktail bars all around the world due to more accessible ‘kit’ to make use of and, as we’re often seeing, bars sharing equipment within their local community. The ‘science’ of drinks is incredibly important as it makes ingredients last longer and be more shelf stable, which in turn reduces wastage – something that many bars take incredibly seriously and is a big element of our assessment within The Pinnacle Guide. A great example of this is Bitter & Twisted in Phoenix, US (2 PINs), who have invented their own citrus juice substitute that lasts for up to thirty days when refrigerated. They supply numerous bars in the downtown area with the product in reusable recyclable stainless steel kegs on a weekly basis.
Is the era of speakeasies one of the past?
Definitely not. There’s space for all styles of bar within the cocktail world and speakeasies will always retain a sense of mystery that can be so exciting. Who doesn’t enjoy that moment when the door opens or the curtain is pulled back and the night is unfolding in front of you. Speakeasy lovers should seek out The Spy Bar at Raffles London, UK (2 PINs), tucked away in the depths of the hotel.
View this post on Instagram
Other than the drinks menu, what’s most important to see at leading contemporary bars?
The drinks menu is of course an important factor at all leading bars and it’s wonderful to see venues taking such enormous care over the menus they put together. However a truly great bar experience is exactly that – an experience. This factors in the decor, the ambience, the lighting, the music and the staff – with each element playing into how that bar makes you feel. We are very proud that we manage to assess all these areas and, having now visited them all, are super confident that our inaugural list of PINNED bars delivers brilliant service across the board.
View this post on Instagram
Lastly, tell us more about the criteria you consider when reviewing bars for The Pinnacle Guide?
Venues of every size and style can apply, and we minimise subjectivity. Once a bar has applied we look at six areas: front of house; drinks programme; look and feel; operations; staff management; community. Really, we’re looking to recognise bars which are making a positive social impact. Once a bar passes this application stage, they are then reviewed in person by two or more of our Anonymous Reviewers. Anyone can be an Anonymous Reviewer for The Pinnacle Guide, they just need to demonstrate a passion and understanding of the nuances behind what makes a great bar, and complete our training. We have a diverse list of industry experts and non-industry cocktail lovers who may anonymously assess a venue. We’re accepting applications for more Anonymous Reviewers all the time, details are here.
We may earn a commission if you buy something from any affiliate links on our site.
Any Questions or Tips to add?