FUTURE ICONS is a global competition for bartenders with the ambition to create incredible drinks, and earn a place among the Icons.
Entries are open now, and close on August 31, 2026. For more information, get in touch with your local ambassador and visit futureiconsbybacardi.com.
What makes a great classic cocktail, one that is picked up by other bartenders and taken around the world?
The drink ought to be delicious, of course, and it probably helps if it has ingredients that bartenders, wherever they may be, can get their hands on with ease. I suspect that rotovaps and avant-garde techniques don’t really play into it too much, either.
Well, the answer to that question is what is driving the Future Icons competition. Entries are open now, and close on August 31, with the Australian finalists competing in February for the chance to book a place at the global final. The Future Icons global final will be held in Singapore, in March 2027, with representatives from 14 countries in town to compete. The prize there? A week-long trip across Europe, and the bragging rights, of course.
You’ll be able to pull from any of the bottles in the Bacardí portfolio to create your recipe. To help with your entry, we’ve asked Bacardí brand ambassador Kayla Grigoriou for her advice.
BOOTHBY: What’s the big idea behind the Future Icons competition?
KAYLA GRIGORIOU: Future Icons is our search for the cocktail icons of tomorrow. We’re looking for bartenders who are not only creating exceptional drinks today but who are helping shape the future of cocktail culture through creativity, innovation and craftsmanship.
The competition was launched in three countries last year and, following a strong response from the bar community, it has expanded to 14 markets in its second year this year, including Australia! While there is a competitive element, the broader ambition is to inspire innovation behind the bar and discover serves that have the potential to become the classics of tomorrow.
The problem is designed to support bartenders’ professional development. Bartenders gain access to workshops, mentoring and industry experts who help them refine their skills, broaden their knowledge and challenge their thinking.
For the Australian winner, the journey doesn’t end at the national final. They will have the opportunity to represent Australia at the international final in Singapore next year, competing alongside some of the most talented bartenders from the other competing countries for the ultimate Future Icons title.
BOOTHBY: For people who weren’t able to make it to one of the launch sessions, what are some of the key takeaways they should know?
KAYLA GRIGORIOU: Future Icons is all about finding the new classic cocktails, so something that can be replicated all over the world. Sometimes it is the simplest drink that really captures the attention of the judges. Our finalists will also be mentored ahead of the national final to foster creativity, skill exchange and really to connect with the hospitality community.
BOOTHBY: How should bartenders conceive the creating a classic cocktail of their own? A Future Icon if you will?
KAYLA GRIGORIOU: Your Future Icon cocktail should feel familiar enough that someone understands your inspiration after the first few sips while introducing a fresh perspective through flavour, technique or presentation. The best entries are drinks that bartenders can imagine becoming permanent menu fixtures, not just competition serves.
BOOTHBY: What are the hallmarks of great classic cocktails?
KAYLA GRIGORIOU: Great classics always share a few qualities, they aren’t necessarily the most complex:
- Balance above everything else
- Simplicity, every ingredient earns its place
- Consistency and ease of replication
- A clear sense of occasion and purpose
- Timeless appeal that transcends trends
Great classics are drinks that can be made in bars all around the world, over decades and still feel just as relevant today as when they were first created.
BOOTHBY: Could you share three pieces of advice for bartenders wanting to enter this competition?
KAYLA GRIGORIOU: First, test your serve — reach out to your Bacardí BAs or account managers, they are here to guide you or help you, they are also great at taste testing!
Build for the bar, not for the stage - Future Icons is about creating a drink another bar can confidently make on a busy Friday night.
It’s in the details - your recipe, garnish, glassware, story and execution should all work together, there should be a clear identity!
Entries are open now, and close on August 31, 2026. For more information, get in touch with your local ambassador and visit futureiconsbybacardi.com.
