Beesou challenges bartenders to ‘bee the change’
Bitter honey apéritif Beesou has reprised its Hive Challenge for 2026 with a focus on low-alcohol innovation, seasonal expression, and a commitment to sustainability.
Inspired by the precision of a beehive, the Hive Challenge invites bartenders to champion local, seasonal ingredients that celebrate the landscapes that shape flavour, while supporting bees, biodiversity, and pollinator-friendly ecosystems.
The 2026 Hive Challenge asks bartenders to create a lighter, seasonal reinterpretation of one of three classic cocktails through a low-alcohol mindset: the Spritz, the Margarita, or the Negroni.
The recreation must balance creativity with respect for the structure and identity of the original serve.
Entrants are invited to explore how fresh, local ingredients and lighter flavour profiles can transform these familiar classics into modern expressions of their region and season, while allowing the character of Beesou to shine.
“I see this competition as a way to bring together all the passionate bartenders who care deeply about flavour, nature, and responsibility,” said Mark Wakefield, founder of Beesou. “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.”
‘Build a more conscious future’
Alessandro Geraci, advocacy manager at Beesou, added: “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.”
The competition is open to professional bartenders in the UK, and entries must include at least 30ml of Beesou Honey Apéritif.
To support participation, competitors are encouraged to request a complimentary sample of Beesou Honey Apéritif on the brand’s website.
Applications must be submitted via the official online platform on Difford’s Guide.
Each submission must include a cocktail name, concept and inspiration, a full ingredient list with precise measurements, preparation method, and a clear image of the cocktail.
Participants are encouraged to share their creation on social media using #beesou #honeyaperitif #HiveChallenge2026 and tagging @beesou_aperitif.
Entries will be judged by a panel of industry experts: Wakefield, Simon Difford of Difford’s Guide, and global no-and-low expert Camille Vidal.
Submissions will be evaluated on taste and balance, creativity and originality, alignment with the low-alcohol philosophy, seasonal integration, simplicity and scalability, and strength of storytelling.
Twelve finalists will head to London in June to compete for the title of Beesou Hive Master 2026.
The winner will receive a ‘holistic’ bee experience in the South of France with travel and accommodation provided, a trip to Bar Convent Berlin 2026 to represent the brand, and a one-year stint as a Beesou bartender partner in the UK.
Entries are now open and will close on 20 May 2026.
Last year Beesou secured £500,000 (US$677,000) in funding to increase production and support its expansion into new markets.
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