Photos and words: Albert van Beeck Calkoen

Understanding both the spirit of the brand and the theme of the competition was essential for this year’s jury, and for the bartenders stepping behind the bar. Founded in 1885 by Émile Giffard, Giffard remains a family-owned company five generations later. What began with the iconic Menthe-Pastille has grown into a globally respected portfolio of liqueurs, syrups, and more recently, alcohol-free expressions. At the heart of every product lies a commitment to maceration, a patient process that extracts pure, vibrant flavors from fruits, flowers, and spices. As the house itself puts it: time is essential for each ingredient to reveal the best of its aroma.

That philosophy formed the backbone of this year’s competition theme: “Sip the Moment, from sunrise to moonlight.” Bartenders were challenged to create two connected cocktails that reflect the rhythm of a day, from the first sip in the morning to the final drink at night. More than just technical execution, the competition called for storytelling, capturing mood, context, and the emotional arc of a guest’s day. Each participant had 15 minutes to prepare four drinks, two serves of each cocktail, following a short prep window. After all contestants presented, the jury deliberated to determine a top three, evaluating not just flavor and balance, but concept, cohesion, and how well each bartender translated the theme into a tangible experience.

3rd Place, Sara Santos (Bremen Brasserie, Amsterdam)

For Sara Santos, the concept was deeply personal, an emotional interpretation of how a day unfolds. “In the morning, everything feels clean. You wake up happy, like it’s going to be a good day. And then at night… depending on what happens, that feeling can change.” Working with banana and coffee liqueurs from Giffard, she created two cocktails built on the same foundation but expressed through different moods. The morning serve (“First Start”) was bright, clean, and optimistic, while the evening version (“Afterthought”) carried more weight, layered, reflective, and shaped by the experiences of the day. Her approach stood out for its subtlety, rather than dramatic contrasts, she explored how small shifts in flavor can mirror emotional change.

2nd Place, Oisín McPhillips (Dublin House, Zwolle)

Irish bartender Oisín McPhillips took a more conceptual route, imagining the transformation of a space over the course of a day. “I was thinking about turning a coffee place into a cocktail bar.” His first cocktail (“Brut de Banane”) leaned into familiarity, a light, welcoming combination of banana and coffee, reminiscent of banana pancakes with a morning brew. It was approachable, comforting, and instantly recognizable. As the day progressed, so did the drinks. The second cocktail (“Midnight Mure”) shifted into evening mode, richer, darker, and more indulgent, featuring crème de mûre and whiskey. The strength of McPhillips’ entry lay in its clarity, a concept that guests intuitively understand, translated into flavors that evolve naturally from day to night.

1st Place, Kevin Marchant (Dublin House, Zwolle)

Taking the top spot, Kevin Marchant impressed the jury with both creativity and execution. “The Ginger of the Indies made me think of ginger tea at breakfast.” That spark led to a bold and playful morning cocktail (“Enjoy the Morning!”) inspired by breakfast itself, pancakes and bacon, layered with the spiced complexity of Giffard Ginger of the Indies and finished with a subtle Irish twist. It was unexpected, yet cohesive. For his second serve (“Survive the Night!”), Marchand pivoted completely in style while maintaining drinkability. Drawing on his background in nightlife, he combined blue curaçao and banana into a refreshing highball: “Something with a light kick, refreshing, and that people want to come back to.” The contrast between the two drinks, one rich and conceptual, the other vibrant and sessionable, perfectly captured the “Sip the Moment” brief. It was this balance of imagination and guest-focused thinking that ultimately secured his win.

What’s Next

With this victory, Marchant advances to the regional finals, where he will compete against bartenders from the Baltic states. The next step? A chance to qualify for the global finals in Angers, home of Giffard, where the world’s best will gather to once again interpret the rhythm of a day, one cocktail at a time. From sunrise to moonlight, this year’s competition proved one thing, great bartending isn’t just about what’s in the glass, it’s about the moment it creates.

The recipes:

Enjoy the Morning!
30 ml Bacon-fatwashed Jack Daniel’s Tennessee whiskey
30 ml Giffard Ginger of the Indies
25 ml Dublin House Stout syrup
15 ml Fresh lemon juice
1 whole pasurised egg
Shake/Dry shake/Sdouble strain in low glass
Garnish with grated tonka bean and warm stout syrup brushed baked bacon

Survive the Night!
30 ml Giffard Banane de Bresil
30 ml Tanqueray Sevilla
10 ml Giffard Blue Curacao
15 ml Sicilian Mandarin vinegar
Nuild in tall glass
Top off with carbonated Blue Lemon Tea
Garnosh with edible bitter orange scent spray

This article was created in collaboration with Craft Spirits Nederland, the offical importer of Giffard, and organiser of this year’s “Sip The Moment” competition, where I was part of the judging panel.