Beesou Hive Challenge 2026
The Beesou Hive Challenge focuses on topics at the forefront of bar culture: low alcohol innovation, seasonal expression, and a commitment to sustainability.
The 2026 Hive Challenge asked bartenders to reinterpret one of three classic cocktails, balancing creativity with respect for the original cocktail's structure and identity:
- Spritz (which can take any form of a sparkling long drink)
- Margarita
- Negroni
The Final
The judges and competitors gathered at Perola bar on the 14th floor of the Art'otel with the iconic Battersea Power Station towers as a backdrop.
The twelve talented finalists each presented their cocktails, created to champion seasonal ingredients from their region while also supporting biodiversity and healthier habitats for bees and other pollinators.
As one of the judges, I not only enjoyed great cocktails while listening to engaging backstories, but I also learned about the importance of gorse to pollinators, how to beeswax-infuse sotol, how to fat-wash gin with alp blossom cheese, numerous recipes for cordials, and that bees turn fresh pollen into a brood feed called Perga that's also known as "Bee Bread", because it tastes like bread. Many thanks to all!
After much deliberation with my fellow judges, Camille Vidal (Global No and Low expert) and Mark Wakefield (Beesou's founder), we pronounced the winners:
The Winner
Bee Road
by Leon Daly
"A low alcohol riff on a rich spirit-forward drink.
I've combined the bittersweet, viscous Beesou with a locally foraged gorse syrup; the syrup adds mouthfeel and aromatic coconutty top notes. I've anchored these ingredients with a small amount of Sotol to give the drink earthy depth and allow the honey and gorse flavours to shine."
View the Bee Road recipe
Second Place
Cyder Country
by Miley Pendragon
"A love letter to the symbiotic relationship between fine cyder and bees."
View the Cyder Country recipe
Third Place
The Bee's Cheese
by Ryan McHarg
"This twist on a white Negroni draws inspiration from local suppliers and businesses from in and around the city I call home. This is a celebration of all things Edinburgh."
View The Bee's Cheese recipe
The other Finalists
Flora
by Ale Todini
"The delicate floral notes of Hawthorn blossom, the vibrant freshness of Elderflower, and the tart apple-like character of Hawthorn berries create a unique and layered flavour combination together with raw golden honey."
View the Flora recipe
Hachimitsu Spritz
by Colin Doornekamp
"A Fresh and citrusy twist of a Beesou Sprits using inspiration from my experiences in Japan. By adding rooibus tea and kalamansi cordial, I have elevated the Spritz with herbal and sour notes that complement the bitter, dry notes of the Beesou and Prosecco."
View the Hachimitsu Spritz recipe
The Hive Mind
by Harrison Gregory
"I called this drink the hive mind as I thought it suited how much all of the different ingredients come together and create something as a whole better than their parts."
View the The Hive Mind recipe
Hillside Spring
by Yumin Choo
"Dragon well green tea （Longjing Tea） and osmanthus are deeply rooted in my hometown, where their harvest depends on the quiet work of bees - a scene that defines spring on the hillsides I grew up with."
View the Hillside Spring recipe
Nature's Little Helper
by Charlotte Malin
"A low ABV twist on a Hugo Spritz. The Hugo Spritz is not only one of the most popular spritz we sell in Lab22 but also one of my favourite summer treats. And the good news is, it's great with honey!"
View the Nature's Little Helper recipe
Perga King
by Joe Scott
"Inspired by Beesou's spirit of sustainability and dedication to ethical beekeeping. Using Perga, a byproduct of beekeeping, to reduce the waste of the beekeeping process. Perga (also known as Bee Bread) is the main protein source for worker bees."
View the Perga King recipe
Unforgettable fashion
by Rodrigo Michelle Gomez Galicia
"Unforgettable fashion takes the freshness of a spritzer with a more punchy approach, with a combination of earthly notes like fig, tequila and champagne, and is refreshing all through a sunny day."
View the recipe
Mad Honey
by André Bertolo
"This story begins in the mountains of Nepal, where bees produce a rare honey known as "Mad Honey". The bees collect nectar from rhododendron flowers, which naturally contain grayanotoxins, giving the honey mild psychoactive effects."
View the Mad Honey recipe
The Pollinator
by Kong Man Kowan Lau
"A low-alcohol Margarita inspired by British hedgerow rosehip and the importance of pollinators.
Beesou brings gentle bitterness and honeyed floral notes, balanced with smoky mezcal, fresh lime, and a rosehip & fig tea-infused tequila."
View the recipe
Behind every great cocktail, there is a deeper story, of people, of place, and of the ingredients nature gives us. With the Hive Challenge, we want to inspire bartenders to lead with creativity, passion, and purpose. Every ingredient chosen, every flavour balanced, and every story told through a drink is an opportunity to make a difference. This is more than a competition, it is a platform for bartenders to express their identity, celebrate their region, and prove that hospitality can help drive positive change. Together, we can build a more conscious future for our industry while protecting the bees and biodiversity that make it all possible.
Alessandro Geraci, Advocacy Manager at Beesou
Winner's Prizes
- A Holistic Bee Experience in the South of France, including visits with local master honey-fermentation producers, a two-day wellness retreat inspired by apitherapy and nature, and an exclusive honey-fermentation masterclass focused on fermentation processes. The programme also includes immersive workshops exploring Beesou's identity and production philosophy, led by the Master Fermenter and Beesou Founder, with travel and accommodation covered by Beesou.
- Attend Bar Convent Berlin 2026, representing Beesou at the international trade show, engaging with global hospitality professionals, and will have the opportunity to host a bar takeover at one of Berlin's most renowned cocktail bars.
- The winner will become an official Beesou bartender partner in the United Kingdom for one year, participating in national trade events, collaborating on cocktail development initiatives, contributing to mentorship and educational programmes, representing the brand at selected industry activations, and collaborating with Beesou on future creative initiatives. This is not a one-time prize, but the beginning of a long-term professional relationship.
As founder of Beesou, I see this competition as a way to bring together all the passionate bartenders who care deeply about flavour, nature, and responsibility. For me, it is about so much more than creating great drinks. It is about building a global community united by creativity, purpose, and a shared desire to make a difference. Together, we can celebrate low-alcohol innovation while actively supporting bees, biodiversity, and the future of our craft.
Mark Wakefield, Founder of Beesou
