The definitive guide to the finest drinking experiences

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.

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This Mother’s Day why not really spoil your mum and make her a Rhubarb Fizz. A really nice alternative to champagne, it’s still got all the celebratory bubbles but it’s also got a sweet tang from the rhubarb compote and sherry. Go on, put a bit of effort in this weekend…

Tanqueray No. Ten • 40ml
Pedro Ximenez Sherry • 10ml
Rhubarb compote • 20ml
Fresh Lemon juice • 15ml
Sugar syrup • 10ml
Dash of egg white
Soda to fill
Contains 17 grams of alcohol per serve

Add all ingredients, minus the soda, to a shaker and dry shake. Add ice and shake for 10 seconds as hard as you can. Strain into a chilled 300ml fizz glass. Top up slowly with soda.