The BEESOU Hive Challenge 2026
The BEESOU Hive Challenge 2026 brought together twelve of the UK's most talented bartenders at Pérola, the rooftop bar at Art'otel London Battersea Power Station, to celebrate creativity, sustainability and the future of low-ABV cocktails. Bartenders were invited to reimagine one of three timeless classics, Honey Spritz, Margarita or Negroni, while staying true to its essential character, using BEESOU Honey Aperitif and drawing inspiration from the flavours, ingredients and biodiversity of their local regions.
From gorse and beeswax-infused sotol to house-made cordials, locally sourced ingredients and Perga ("bee bread"), the competition showcased innovative techniques alongside a shared commitment to supporting bees, pollinators and healthier ecosystems.
Following an inspiring day of presentations and tastings, the judging panel - Camille Vidal, Mark Wakefield and Simon Difford - selected the inaugural BEESOU Hive Master. More than a competition, the Hive Challenge is a celebration of the bartending community and a platform for sustainable cocktail innovation. Stay tuned for the 2027 edition.
The Winner
“A low alcohol riff on a rich spirit-forward drink. I’ve combined the bittersweet, viscous BEESOU with a locally foraged gorse syrup; the syrup adds mouthfeel and aromatic coconutty top notes. I’ve anchored these ingredients with a small amount of Sotol to give the drink earthy depth and allow the honey and gorse flavours to shine.”
The Podium
“A love letter to the symbiotic relationship between fine cyder and bees.”
“This twist on a white Negroni draws inspiration from local suppliers and businesses from in and around the city I call home. This is a celebration of all things Edinburgh.”
The 12 Finalists
Meet the twelve bartenders who took part in the first BEESOU Hive Challenge.
A low alcohol riff on a rich spirit-forward drink, anchored with foraged gorse syrup and a touch of Sotol.
A love letter to the symbiotic relationship between fine cyder and bees.
A twist on a white Negroni celebrating all things Edinburgh.
Hawthorn blossom, elderflower and hawthorn berries layered with raw golden honey.
A fresh, citrusy Spritz inspired by Japan, with rooibos tea and kalamansi cordial.
Named for how the ingredients come together to create something greater than their parts.
Longjing green tea and osmanthus, rooted in a hometown where the harvest depends on bees.
A low ABV twist on a Hugo Spritz — and it’s great with honey.
Uses Perga (bee bread), a byproduct of beekeeping, to reduce waste and honour sustainability.
A punchy spritzer of fig, tequila and champagne — refreshing all through a sunny day.
Inspired by the rare rhododendron “Mad Honey” of the Nepalese mountains.
A low-alcohol Margarita of British hedgerow rosehip, mezcal and rosehip & fig tea-infused tequila.
"As founder of Beesou, I see this competition as a way to bring together all the passionate bartenders who care deeply about flavour, nature, and responsibility. 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."
Mark Wakefield, Founder of Beesou
Through the Years
The story of the BEESOU Hive Challenge, and how it grows with every edition.
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2026 Inaugural edition
12 Finalists3 Classic cocktails reimagined1 Hive Master crownedThe first BEESOU Hive Challenge. Twelve finalists gathered on the 14th floor of the Art’otel, with the Battersea Power Station towers as a backdrop, each championing seasonal ingredients from their region in support of bees and pollinators.
Hive Master
Leon Daly — “Bee Road” -
2027 Upcoming edition
Coming in March 2027.