Eduardo Conde

The reason I do what I do. The 2 people who taught me to be kind at all times. My heart is full ❤️ and this one is for you. #garnishedwithgood #worldclass

W O R L D C L A S S 2 0 2 3 I feel extremely humbled for the amount of support and love I have received in the last week. I remember thinking about this moment so many times but never thought it was going to come true. My parents made so many sacrifices so I could chase my dreams and I’ll be forever grateful with them for trusting me. I am incredibly lucky to be part of a community that has opened the doors to me and has pushed me to become better every day. World Class has taught me to be kind, patient and more importantly to enjoy this beautiful industry. In this competition only one person takes the prize but there is a whole community behind each person who was won and I want to take a moment to thank every person who helped me to get where I am now. This industry can be really hard and I hope people can understand how much time and effort we put into this to make sure people leave with a smile even when we are not having a great day so hopefully I can motivate everyone to be kinder and empathetic to each other. I feel really privileged to represent Australia in the Global Finals and give my everything. The best is yet to come.. bring it on São Paulo! #worldclassaustralia#worldclasssãopaulo#diageo#worldclass#makeitworldclass

Act IV : The Sensory Reveal Sometimes when a cocktail is stripped back and served this cold, the smaller details start to stand out more — the texture, the balance, and the way the flavours move across the palate. For this serve, I looked at the cocktail through the 4Fs Fragrance, Flavor, Feel and Finish with @ketelone sitting at the centre of the structure. Fragrance Lemon geranium and grapefruit keep the nose fresh and lifted, while the clarified guava brings a soft fruit note underneath. Flavor Ketel One’s texture and subtle citrus character work really naturally with the guava, RHUBI and Oloroso, keeping the drink clean but still layered. Feel I used a white chocolate whey to give the cocktail a softer, silkier texture on the palate without making it feel heavy. Finish A small amount of verjus keeps the finish bright and dry, especially at a colder temperature. The idea was to make something cold, refreshing and easy to drink, while still holding enough texture and structure to keep it interesting from start to finish. For me, it captures that feeling of a late afternoon drink cold, refreshing and easy to settle into while the last rays of sun fade and the energy of the evening slowly starts to build. #keteloneaustralia #worldclassaustralia #drinkresponsible

Act II: The Art of the Transition ☀️ Pre-theatre is a unique window of time. It’s the sanctuary of the bar before the lights of the stage go down. For me, this occasion demands a specific kind of hospitality, one that is elevated, effortless, and deeply intentional. For a moment this special, Ketel One is the perfect partner for the ocassion. My connection to this spirit is built on a shared philosophy of restraint. I’ve always been inspired by the Nolet Family’s 11-generation legacy, specifically the heart of the distillery: Distilleerketel #1. That original 19th-century copper pot still provides a signature roundness and “weight” that anchors this serve. It allows the ‘Golden Hour’ to feel luxurious and structured on the palate, while remaining incredibly light and crisp, exactly what I crave to drink before the performance begins. In the world of #SunlitSips, we don’t just use the vodka; we honor the craftsmanship that makes the moment possible. #keteloneaustralia #worldclassaustralia #drinkresponsibly @ketelone @katelikescocktails @chrislai.thewhiskeyguy @tequilatracy @thesbagliatontour @kelsey_ontherocks @worldclassdrinking

Act I: The Occasion. 🥂 Where is your favorite spot for a pre-theatre sip in Sydney?” In Sydney, the “Golden Hour” is that thin line between the energy of the day and the elegance of the night. For me, it’s the most intentional moment of the day, a time for a ritual that prepares you for what’s ahead. For this year’s @worldclass #SunlitSips, I’m celebrating the pre-theatre tradition. I believe daytime drinking can be just as sophisticated as a midnight classic; it’s all about the quality of the transition. #goldenhour#keteloneaustralia #worldclassaustralia #drinkresponsibly @worldclass @ketelone @katelikescocktails @kelsey_ontherocks @bymariofrancisco 📷

G R E A T S O U T H E R N L A N D Sydney moves fast. Easy to forget what’s right in front of you. For me, living here is its own kind of luxury. Beaches, produce, cultures colliding. Not polished. Not perfect. Just real. And that’s the point. Standing on the World Class Bartender of the Year stage taught me something simple: great doesn’t need to be complicated. It just needs intention. This drink follows that idea. Inspired by the neighbourhood I call home,quick stops at Gelato Messina and browsing pieces at Glass Etc—it’s a reflection of what’s around me every day. Familiar flavours, honest objects, nothing forced. At the core: Tanqueray No. Ten Gin. Whole citrus, texture, clarity. Is about paying attention. Keeping it local. Knowing when to stop. You don’t have to look far for something good. It’s already here. Simple things. Done well. Tanqueray 10. Passionfruit Vermouth. Blood Orange Oleo. Edible Lime @mascorroj 📷 @worldclassdrinking @worldclass @glassetcetera

🚨 ONE NIGHT ONLY - FRIDAY MAY 8 Eduardo Conde takes over Cartel 🍸 Flying in from Sydney — one night only. Sponsored by 1800 Tequila 🥃 In celebration of CINCO DE MAYO, we’re bringing something truly special to Cartel del Taco New Farm… 🔥 Straight from Mexico City 🇲🇽 — and crowned Diageo World Class Australian Bartender of the Year 2023 — Eduardo Conde takes over our bar for one night only. Award-winning 🏆 Flavour-first Built on culture, identity, and precision This is not your usual night out. Eduardo will be behind the bar, creating and serving a one-off cocktail menu, designed exclusively for this night — drinks you won’t see again, flavours you won’t forget. 🍸 No repeats. No second chances. Every cocktail tells a story. Every detail has intention. This is Cartel. 📍 Cartel del Taco — New Farm 📅 Friday, May 8 ⏰ From 5PM 🚨 BOOKINGS ARE NOW OPEN — THIS WILL SELL OUT. 👉🏽 Limited seats 👉🏽 One night only If you’re thinking about it… you’re already late. 👉🏽 Lock your table NOW via the link in bio #GuestShift #bartakeover #AwardWinningBartender #HospitalityIndustry #BehindTheBar

Bit of a life update — I’ve joined Rhubi as a Brand Ambassador Honestly, what makes this even more special is getting to represent a brand created by two people I really look up to and am lucky to call mates — Tim Philips and Evan Stroeve. Rhubi is all about flavour, creativity, and doing things a little differently and I’m keen to get out there and bring that to life in venues and with the community. Grateful for the opportunity to represent a brand that’s pushing creativity and flavour in such a unique way. @rhubimistelle @linnlinnjs @timdphilips @evanstroeve

Over the weekend, we said goodbye to our @condecoration . A lot of tears, a lot of hugs, and a lot of reflection on the years we’ve all shared. Edu’s been here since day dot — through Paddington, into Surry Hills, always shaping this place and our team in ways that are hard to put into words. Not only did he become the face of this venue, but a huge part of its heart, too. Edu, you’ve left your mark on Sanchez, and on all of us. You brought your worldclass wisdom (haha, get it?), Mexican spirit, Latin passion & so much more every day. We cannot wait to see what’s in store for your future. Siempre familia, Maybe always. 🧡

G R A C I A S @elprimosanchezsydney forever in my heart 🧡💙 thank you for coming to the @maybe_cocktail_festival this week and every single person that I have been able to meet during my time @themaybegroup .

@alquimicocartagena 🤝 @elprimosanchezsydney = a match made in Latin heaven. Colombia brought the heart, heat and party with a purpose 🧡 Brought to you by @1800tequila.au .

@barmadonnabk Brooklyn energy meets coffee cocktails. The result? A buzzing dance floor at @elprimosanchezsydney to kick off the first late night of the @maybe_cocktail_festival 👀☕️🍸 Brought to you by @mrblackspirits 🖤