The bar lights glowed at W Bangkok’s Bar Sathorn. Ice rattled in shakers, citrus and spirits scented the air, and fourteen bartenders stepped up to the counter, each ready to tell a story through a glass. This was the Marriott Rising Star mixology grand final—a competition that transforms bartending into cultural storytelling, where skill meets sustainability and forgotten ingredients find new life.
A Competition with a Purpose
Launched to spotlight creativity within Marriott’s bars across Asia Pacific excluding China, the Rising Star mixology competition has grown into one of the region’s most dynamic bartending platforms. This year’s theme, “forgotten ingredients,” challenged contestants to revive heritage flavors or overlooked produce from their local communities. More than 240 bartenders joined the contest, selling over 19,000 sustainable cocktails across Marriott properties. The top performers advanced to Bangkok, where they faced mystery box challenges and classic reinventions with a personal twist.
The competition isn’t just about flair and precision. It reflects Marriott’s commitment to F&B innovation, sustainability, and nurturing young talent in a region where cocktail culture continues to evolve rapidly.
The 2025 Winners
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Champion: Jakkrit Promchaosit, W Bangkok
Jakkrit’s winning cocktail, Sathorn Garden, blended mint from the hotel’s own garden with Japanese cucumber, coconut, and grasshopper infused with Código Tequila, clarified in coconut cream. Bold yet grounded, the drink captured Bangkok’s identity—daring, vibrant, and deeply Thai.
“I wanted Sathorn Garden to taste like Bangkok itself—fresh, daring, and rooted in tradition,” Jakkrit said after his win.
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First Runner-Up: Jun Gyu, The Ritz-Carlton Millenia Singapore
His Caramboleh combined Monkey 47 Gin, starfruit, sour plum, and syrup crafted from recycled coffee grounds. Both nostalgic and sustainable, it honored Singapore’s tropical flavors while addressing the city’s growing interest in zero-waste practices. -
Second Runner-Up: Akshay Kumar, JW Marriott Hotel New Delhi Aerocity
Akshay’s Imperfect Martini shook up the classic with Monkey 47 Gin, olive brine, jalapeño brine, and orange juice. The bold reinvention reflected his reputation for fearless, spice-driven creations.
“Every cocktail told a local story, and together they showcased the depth of talent across our region,” said Petr Raba, Vice President of Food & Beverage, Marriott APEC.
Why Forgotten Ingredients Matter
The competition’s theme struck a chord across Asia Pacific. Forgotten ingredients often live on the margins—wild herbs, backyard fruits, or kitchen byproducts like coffee grounds. By bringing them into cocktails, bartenders celebrate heritage while reducing waste.
This movement echoes a larger culinary shift. Across the Philippines, for example, bartenders experiment with sampalok, kamias, and nipa palm vinegar, proving that local flavors can anchor world-class drinks. In this way, forgotten ingredients become more than garnish—they become a bridge between community traditions and modern sustainability.
More Than Drinks
Behind the winners were more than 240 bartenders who each poured their creativity into the glass. From Bangkok to Delhi to Singapore, they reminded audiences that mixology today is not only about technique. It is about identity, culture, and the resourcefulness that defines Asian hospitality.
The Marriott Rising Star mixology competition showed that the future of cocktails in Asia is bright—and proudly local.
