@50cocktailbars #4 2026
For years we have looked on at Top 50, feeling too far from the big cities to be noticed.
So we can’t quite believe this, we genuinely thought it may have been a clerical error. Big up the North ✊🏻
Thank you to our industry peers for welcoming us, and we would love to welcome as many of you back through our doorway in Old Town soon ❤️
We’ll be celebrating all weekend 🎉
Will It Guinness - Tommy’s Margarita !
Invented by @julio.bermejo.718 - who is currently doing a victory lap around the UK with @dremasso and @the_agave_adventurer - this modern classic was absolutely ready to be put through its *Guinness Test* after we were repeatedly sent the viral smash video by @thats.thespirits …
Did it Guinness?? Watch the damn video and find out
Tommy’s Margarita
-60ml @altostequila
-30ml freshly squozened lime juice 🍋🟩
-15ml agave nectar (more or less to taste, obviously)
-Sea Salt
You can guess the rest
Thank you to @yazzrea for being the creative powerhouse behind this content, and for naming her pet cat after this cocktail 🐈⬛
The Hulltimate Bartender vol6:
T h e N o r t h e r n E d i t i o n ⬆️
It’s back for the 6th time on Monday 6th July! Submissions open formally tomorrow but here’s the brief!
We’ve had absolutely LOADS of interest in this so far so put your best foot forward, but remember; this is gonna be FUN!
Super special celebrity guest judges will be revealed soon 🙌🏻 👀
Big up @casamigos@thesingletonwhisky@guinnessgb for the support ❤️
Any questions please message us, we can’t wait to see your entries (or teasers of your entries 😉) You have until Monday 8th June to enter
The Brain Jar Team x
Cacao Butter Silk 🍫 a cheat code for tempering chocolate !
Bartenders! Using this one simple hack you can quickly and reliably temper chocolate on the regular, without the need for painstaking temp fluctuation or a slab. Your garnishes will de-mould every time, with shiny results 🍫💫
Cacao Butter Silk;
-Set a sous vide bath to 33.4c.
-vacuum seal food grade cacao butter and add to the bath for 24 hours
-let it set and remove from the bag - this will keep for a year in a sealed container!
-melt any chocolate to over 45c - ideally not over 55c! Be gentle…
-add any colours, flavours, powders, etc that you wish
-let the chocolate cool to 34c
-add in 1-2% of the chocolate weigh in grated cacao butter silk
-mould up into any shape you wish
-refrigerate for 10-15 mins
-demould and you’re done!
Repeatable, easy and fool proof. Chocolate people have been doing this for years, now you can do it too 🍫
Save this reel for future reference, and let me know how you get on!
The Hulltimate Bartender - The Northern Edition 💥
It’s BACK for the sixth time, an old school bar comp from the olden days
You’ll be tested on 3 rounds; Speed, Service & Creativity using brands that @dan_with_a_dram & @oyster_about_town told us to!
We’re opening the comp up to not only local bar talent, but bartenders from across the NORTH (those successful will have expenses covered 💸)
Prize? GLORY - oh and money and a trip for two to Edinburgh 🏴
Enquire in the DMs now but full details with info on how to apply will go live on Wed 13th May
See you in Hull!
Will it Guinness: Densing with @thecocktailpanda
I visited @pandaandsons during @edinburgh_bar_show and Iain was kind enough to let me in his back door and into the space where the magic happens. To my surprise, he whipped out his fat new technique called DENSING on an unsuspecting nitrosurge can of @guinness
Success! The worlds first densed Guinness! Coconutty and delicious
Keep watching the find out what we did with it —>
Like and follow for more bs with Guinness 🖤
Pop it in your diaries! We have the amazing Matt from Brain Jar in Hull and Luke Riley joining us for a special bar takeover!
Matt and Luke met at World Class when they both made it into the final 10, and Matt has roped Luke into coming along to mix things up at Flight Bar!
Brain Jar was recently placed at #4 in the 2026 @50cocktailbars and is the highest new entry! You have to have been living under a rock in the hospitality industry if you haven't heard about Matt and his guiness cocktail antics!
They will be making a specially curated menu for the night, and it is sure to be delicious!
Introducing the launch of ZEST SHIFTS 🍸
➡️Next Friday, we’re travelling to the beautiful city of Athens with @barglue@thebrainjar@equal___parts for a one night takeover at @naked.athens 🇬🇧🤝🇬🇷.
To boot, @bon_vivantito will also be hosting a panel discussion at the bar earlier in the day, exploring the question: 🍸“Should great bars reflect the culture around them—or reshape it?”🍸
Local Athens bartenders are welcome and encouraged to attend, as we also have the inimitable @bkyritsis on the panel to share his perspective as someone who has been a part of Athens’ burgeoning bar scene.
It’s a topic that ties into the conceptual focus of the bar takeover, which will showcase some of the UK’s top bartenders (oh hey, @nayprice_@jasmine.bouyer@mattsmithysmith ), while simultaneously sharing each individual’s unique cultural experiences through cocktails inspired by British art, music, fashion and food. (You can even test Matt on his “Will it Guinness” knowledge - IYKYK.)
⭐️This is what Zest Shifts are all about. Cultural exchange, education and knowledge sharing, advocacy, and amplifying the experiences and learnings through content (of course). We’re excited about the prospect of what this program can bring to the bar industry, and we can’t wait to finally bring it to life in one of our favourite cities for cocktails.
Hope to see you there!
How we make a BRAIN JAR GARIBALDI 🇮🇹
This classic Italian aperitivo - made famous by @dantenewyorkcity - has landed on the streets of Hulls Old Town - with a zippy lil BJ Twist 🥴
-Campari
-Passion Fruit
-Fluffy Orange Juice 🍊
Order one this weekend and see what all the fuss is about
