Singapore’s Fura wins World’s Best Bar at Spirited Awards
The winners of the 20th annual Spirited Awards were announced during the Tales of the Cocktail (TOTC) festival last week (23 July).

The awards are divided into International, US and Global categories, with a top four selected prior to the conference.
Each prize winner was selected by a panel of more than 250 industry experts, led by Tiffanie Barriere and Ryan Chetiyawardana, the awards’ US and International chairs.
“We are thrilled to celebrate the winners of the 2026 Spirited Awards,” said Charlotte Voisey, executive director of the Tales of the Cocktail Foundation. “On the 20th anniversary of Spirited Awards, it is remarkable to look back and see not only how far our industry has come, but to celebrate the bars, bartenders, writers, and industry icons who have shaped the modern resurgence of cocktail culture globally over the past 20 years.
“The 2026 list of winners reflects the very combination of evolution and excellence that makes this such an inspiring industry to be a part of. Congratulations to all who have been recognised and a special thank you to our worldwide committee of judges who work to ensure these awards remain so profoundly significant.”
Fura in Singapore was one of the night’s big winners, bagging two prizes: Best International Restaurant Bar and World’s Best Bar.
David Wondrich was also honoured twice, first with the Helen David Lifetime Achievement Award and second for Best New Book for his Comic Book History of the Cocktail.
The 2026 Spirited Awards winners

International
International Bartender of the Year, presented by Brown-Forman
Yayo Nava – Bar Mauro, Mexico City, Mexico
Best International Bar Mentor, presented by Helmsman Imports
Indra Kantono
Best International Brand Ambassador
Jesse Estes – Tequila Ocho
Best International Bar Team, presented by William Grant & Sons
Bar Leone – Hong Kong, China
Best International Cocktail Bar, by Gruppo Montenegro
Satan’s Whiskers – London, UK
Best International Hotel Bar
Argo at the Four Seasons – Hong Kong, China
Best International Restaurant Bar
Fura – Singapore
Best New International Cocktail Bar
De Vie – Paris, France
US categories

US Bartender of the Year, presented by Brown-Forman
Takuma Watanabe – Martiny’s, L’Americana and Midnight Blue, New York City, NY
Best US Bar Mentor presented by Helmsman Imports
Amanda Gunderson and Travis Nass
Best US Brand Ambassador
Benny Hurwitz – Campari American Whiskies
Best US Bar Team, presented by William Grant & Sons
Service Bar – Washington, DC

Best US Cocktail Bar, by Gruppo Montenegro
Bar Snack – New York City, NY
Best US Hotel Bar presented by Patrón
ViceVersa at the Elser Hotel – Miami, Florida
Best US Restaurant Bar
Cobra – Columbus, Ohio
Best New US Cocktail Bar, presented by Cutwater
Schmuck – New York City, NY
Global categories
World’s Best Bar, presented by Tales of the Cocktail Foundation
Fura – Singapore
World’s Best Cocktail Menu, presented by Australian Bitters Co
Allegory at the Eaton Hotel – Washington, DC
World’s Best Spirits Selection
Tlecān – Mexico City, Mexico
Best New Spirit or Cocktail Ingredient, presented by Helmsman Imports
Bruichladdich The Laddie Rye 7 Year
Helen David Lifetime Achievement Award, presented by William Grant & Sons
David Wondrich

Tales Visionary Award, presented by Château Sainte Marguerite
Timeless International Award, presented by Explore Louisiana
The Bamboo Bar at Mandarin Oriental – Bangkok, Thailand
Timeless US Award, presented by Explore Louisiana
Bryant’s Cocktail Lounge – Milwaukee, Wisconsin
Writing and media categories
Best Cocktail & Spirits Publication
Imbibe
Best Broadcast, Podcast, or Online Video Series
Amour Drink
Best Cocktail & Spirits Writing
‘Thinking Differently: Neurodivergent Bartenders Thrive Behind the Stick’, by Rich Manning for VinePair
Best New Cocktail or Bartending Book, presented by Branca USA
Soju Party: How to Drink (and Eat!) Like a Korean by Irene Yoo
Best New Book on Drinks Culture, History, or Spirits
The Comic Book History of the Cocktail by David Wondrich and illustrated by Dean Kotz
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