The Art of Guest Bartending: Connecting the Cocktail World One Shift at a Time

20 feb The Art of Guest Bartending: Connecting the Cocktail World One Shift at a Time

In the fast-evolving world of cocktails, few traditions are as dynamic and boundary-pushing as guest bartending. What began as a casual way for bartenders to explore new cities has evolved into a global phenomenon, offering a platform for creativity, cultural exchange, and community building. For seasoned bartenders like Timo Janse, Eric van Beek, and Nico de Soto—all revered in their own right—guest shifts are more than just an opportunity to shake drinks in a foreign bar. These experiences are moments to share philosophies, challenge themselves, and inspire the next generation of cocktail creators.

“Sharing ideas, flavors, and approach in a quick format,” is how Timo Janse, founder of Flying Dutchmen Cocktails, describes the essence of guest bartending. With over 20 years of experience, including pivotal roles at Door 74 and his own ventures, Timo knows firsthand how these temporary takeovers shape not just the visiting bartender but the entire industry. His first guest shift, under the guidance of the legendary Hidetsugu Ueno at Bar High Five in Tokyo, left a profound impact. “It was a fantastic learning experience with a great guru,” he recall.

Nico De Soto, founder of Danico (Paris) and Mace (NYC)

More Than Just a Night Behind the Bar

For many bartenders, guest shifts represent far more than mixing drinks in a new location. They foster collaboration across borders, exposing both hosts and visitors to new techniques, flavors, and perspectives. According to Eric van Beek, whose career began unexpectedly at the INK hotel in Amsterda and now co-owns the #1 bar in the world, the magic happens when everyone is aligned. “It’s only special if the host, the bar, and the brand share the same vision. You can feel it when everything just lines up,” he says. This synergy, he believes, transforms a simple bar shift into an unforgettable cultural exchange. Beyond the creative spark, guest bartending has tangible benefits for all involved. Host bars gain fresh perspectives and attract new audiences eager to experience something unique. Visiting bartenders, on the other hand, get to showcase their skills, learn from different bar teams, and build lasting relationships. Brands, too, find value in these takeovers as a way to authentically connect with consumers and highlight their spirits in a new, exciting context.

But while the benefits are clear, the reality of executing a flawless guest shift is not without its challenges. “There are always problems—new spaces, unfamiliar setups,” Eric admits. Timo echoes this sentiment, recalling instances where nothing was organized. “At the end of the day, it’s not rocket science; you make do,” he says with a grin.

The Highs, Lows, and Unforgettable Moments

The stories that emerge from these shifts are as diverse as the drinks themselves. For Nico de Soto, who cut his teeth with the Experimental Cocktail Club before opening iconic bars like Mace in New York and Danico in Paris, the experiences range from magical to outright chaotic. “The most fun was El Lequio in Okinawa—because of the hosting team but also the customers. Everyone was crazy,” he recalls. Yet, not every shift is a dream. Nico laments the superficiality that can creep into the scene. “Some people don’t care about the people—they do it only for awards and should rot in hell,” he says bluntly. For him, authenticity is paramount, and the value of guest bartending lies in genuine connection rather than hollow accolades. Despite the occasional frustrations, these experiences often lead to innovation. Timo, for instance, takes pride in reintroducing old-school techniques like muddling to modern bars. Eric delights in pushing creative boundaries, with recent guest shifts featuring his take on a peanut butter and jelly sandwich in cocktail form—a playful yet sophisticated twist that left guests intrigued.

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Timo Janse (far left) during a guest shift of The Connaught Bar (London) at his bar Flying Dutchmen Cocktails. Image credit: Albert van Beeck Calkoen

The Future of Guest Bartending

As guest bartending continues to evolve, questions arise about its sustainability and long-term value. With increased expectations for social media visibility and polished PR, some worry that the essence of these events is being diluted. “Less in amount, bigger in build-up,” Timo predicts, acknowledging the growing costs and demands tied to these experiences. Nico, meanwhile, foresees a slowdown, arguing that the sheer volume of guest shifts today is unsustainable both financially and environmentally. Sustainability remains a pressing concern. While guest bartending fosters cultural exchange, the frequent travel comes at an ecological cost. “Avoidable flights are not good for the planet,” Timo notes, raising important questions about how to balance creativity with environmental responsibility. For Eric, the future lies in better preparation and more meaningful exchanges. “Have a conversation. Make sure the visions are aligned,” he advises. The best guest shifts, he believes, are those rooted in mutual respect and shared ambition.

Advice for the Next Generation

For those eager to step into the world of guest bartending, the veterans have some hard-earned wisdom to share. “Ensure you are getting compensated—at least flight and hotel,” Timo stresses, warning against exploitation. Eric encourages young bartenders to view these opportunities as a way to expand their horizons. “Use guest shifts to learn, ask questions, and enjoy the moment,” he says. Above all, authenticity and passion remain the heart of this global tradition. As Nico succinctly puts it: “You’re not on holiday. Make great drinks and give pristine service.”

In an industry built on connection and creativity, guest bartending continues to serve as a powerful reminder that the best cocktails are not just about what’s in the glass—they’re about the people behind the bar and the stories they bring to life.

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