Kenyan bartenders shine on global stage

The competition attracts the country’s top bartenders, who are all competing for a sport to represent Kenya at the World Class Competition in Toronto, Canada.

From Jericho, Eastlands to Toronto, Canada

When Benson Kanyi stepped on stage to receive the top prize at this year’s World Class Bartending Competition, it wasn’t just a win for him; he was making a statement.

His winning cocktail, the Eastland’s Touch, was more than just a drink; it was a tribute to the place he grew up, Jericho, a Nairobi neighborhood often associated with gang violence and crime.

“Jericho isn’t known for good things, but I drew inspiration from that. I wanted to come out and tell the world that there are good things that come out of it,” the bartender working with Salty Squid in Diani told us.

For Benson Kanyi, the fifth time is the charm. He’s been participating in the competition for the past five years, consistently making it to the top six finalists, but the win has always eluded him until this year.

“I just kept showing up. I always tell myself, ‘If you don’t try, you’ll never know. I believe in positive feedback and always improving,” he says, adding, “For the drink, I used Johnny Walker Blue Label as the base then added saffron, a herb and spice liqueur, and I fat-washed port wine with macadamia oil. This cocktail was about telling a story, my story. It’s about elevating where I come from. If you take something high-end and blend it with something heartfelt and raw, you get something powerful,” he explains.

Benson stumbled upon bartending by sheer luck after his football career came to an abrupt end. “As a teenager, I had dreams of becoming a professional footballer. I knew that it was my ticket away from life in Eastland but when I was 18 years, I injured my knee, and because we didn’t have the money, I didn’t get the surgery on time. That meant that I couldn’t play football anymore,” he says.

With football off the table, Benson tried dancing and entertainment, but he still felt that there was more for him out there. “Then I met two bartenders from Russia, who were in Kenya during a visit. I got curious about what they were doing behind the bar. I asked to train under them, and they said yes. That decision changed everything for me. After training with them, I got my first job at the Tamarind Hotel. That’s where my bartending career officially began,” he tells us.

Although his career took off in Nairobi, the city eventually became overwhelming. “Nairobi was too much. I felt tired. I’ve always loved the ocean, and I wanted peace,” he says. That led him to Diani, where he now works.

The move allowed him to reconnect with nature and tap into a fresh wave of creativity. “Currently, my signature drink is inspired by the sea. I often combine oysters with whiskey.”

To Benson, bartending isn’t just about mixing drinks; it’s a way to connect with people, create memories, and provide comfort. “You’re like a therapist sometimes. You don’t just sell drinks, you sell the atmosphere, the feeling.”

Bensons says that bartending, when done right, can be lucrative. “As you grow and gain experience, the rewards follow. People will want to enter your world.”

The vibrant journey of Angeliqua Rivera

Angeliqua Rivera, the bar manager at the Westgate Shopping Mall, was the first runner-up in the competition. Originally from the Philippines, Angeliqua has been in Kenya for nine years and has worked in 25 countries.

“When I first came, I thought I’d stay a year. But look at me now. I was born and raised in Philippines, where I initially pursued a degree in nursing.” However, the clinical white walls of hospitals did not match the colorful, creative world she craved.

“I think I’m a more creative type of person. I like working in spaces where my skills are challenged. I’m outgoing, and I loved the energy of bars.” So, she left nursing in her third year. At first, it was difficult for her parents to come to terms with the fact that their daughter was leaving a promising nursing career to become a bartender. “When they saw what I was creating and what I was doing with the liquid, it gave them clarity. I wanted to show them that bartending could be a real career,” the 38-year-old says.

Bartending has been a real career for her, allowing her to visit over 25 countries, including the United Kingdom, Egypt, Singapore, Seychelles, and Maldives. Her training at the European Bartender School in London laid the groundwork for a global career in top hotels and vibrant bars.

“The Diageo World Class competition pushes your limits. It gives people like me especially women a platform to showcase our skill. Women can make great drinks. Women can lead. I want people to see that,” she says about the competition.

Angeliqua doesn’t just mix drinks; she studies them. “From the origins of gin and vodka to cultural drinking rituals around the world, I read and then experimented. Everything’s on the internet now. You just have to use your phone wisely. I read, I research, and then I try to make those things come alive here in Kenya,” she says, adding Kenya has been her most rewarding stop. “It’s a drinking nation. People here know how to party and appreciate a well-made drink. The energy is unmatched.”

When she’s not behind the bar, Angel is soft-spoken and calm but undergoes a flip when behind the counter. Behind it, I become this confident person with a different identity.”

Polycarp Rachuonyo and his Okra cocktail

For someone whose father is a catechist, Polycarp Rachuonyo’s career path into bartending may have seemed too far-fetched. However, for Polycarp, bartending is more than just mixing drinks; it’s a deeply personal expression of art, culture, and innovation. “I come from Diani representing Funky Monkey,” he says about the bar where he currently works.

Polycarp didn’t always envision himself behind a bar counter. His journey into the world of spirits and wine was not easy. “I come from a humble background. I got my first job as a waiter. From there, I moved to being a barback (a bartender’s assistant) washing glasses, cleaning surfaces, and assisting the main bartender. Here is where I developed an interest to know more aand become a bartender. Eventually, I enrolled at Nairobi Bar School. Now I’m not only a bartender, but also a barista,” the 32-year-old tells us.

Polycarp credits much of his professional growth to Diageo. “Through the Worlds Class Competition, I came to learn that bartending is not just about serving guests at the counter. First, you have to have that passion in you.”

Seeing that he is religious, does he drink? He answers diplomatically. “Maybe. I do taste.”

Polycarp was among the finalists in the competition, and his signature cocktail was the Okra Kana. “It was one of the best cocktails. People really loved it. The inspiration behind Okra Kana was that I wanted a fusion of coastal Kenya and the natural beauty of Canada. The Kenyan coast is represented with Okra; then to bridge the two landscapes, I used pine tree that is to give nature respect,” he said about his drink.

His drink featured Don Julio Blanco as the base. “Don Julio was like the mother and the pilot. I paired 45 ml of Don Julio with 20 ml of okra extract and 45 ml of tamarind-pineapple tepache, a fermented drink. I also included peafoam, a plant-based alternative to egg whites because not everybody loves egg whites.”

Monicah Mwangi on mixing passion with art

Monicah Mwangi, a mixologist at Romo House, has been in the hospitality industry for four years. Monicah’s journey into mixology began when she worked as a brand ambassador for a brewery. “I saw their passion and it sparked something in me. I, later, trained for two months in a mixology school and started my career,” the 25-year-old tells Business Daily.

For Monica, bartending is all about making people feel at home. “I love making guests happy. I prepare cocktails based on what they need in that moment. I love the opportunity to just be innovative and think on my feet,” she says.

At the competition, she created a cocktail named Monica Wild, which is inspired by a fashion icon she admires. “I used the classic Kir Royale base, added sparkling wine, and garnished it with baby-breath flowers (chrysanthemums) to symbolize fashion and luxury. For me bartending is more than mixing drinks, it’s about creativity, connection, and growth. You learn every day.”

Judge Victoria Mulu-Munywoki on what it takes to win World Class Kenya

The just-concluded World Class Kenya Finals brought together a unique panel of judges, including a sommelier, a chef, and a scientist. Among them was sommelier and wine consultant Victoria Mulu-Munywoki, who has been judging the competition for three years now.

When judging, Victoria says each round follows a specific brief based on the spirit featured. “The first round had Don Julio Blanco, which is a tequila, followed by Singleton and Tanqueray, one of my favorite gins. The last challenge was the Johnnie Walker Blue Label.”

What does she look for? “I just want a balanced drink, one that maintains the integrity of the spirit. I want to see knowledge, creativity, innovation, and the flair of service,” she tells Business Daily, adding that bartenders are more than just mixologists.

She says, “The bartenders serve very many roles. They are storytellers, they are therapists, entertainers. Therefore, the flair with which you serve this drink and how you tell the story of the cocktail that you have prepared relating it to the key spirit which you have used is very important. Don’t forget that at the end of the day, it’s the liquid that does the talking.”

Victoria says that the presentation of the drink is a crucial determining factor for the winner. She adds, “Presentation focuses on the choice of glassware and how the liquid looks. Does it look appetising or enjoyable? It is also about the garnishing, which is part of the presentation.”

Suwilanji Nga’mbi, the Head of Advocacy at East Africa Breweries Limited (KBL), sees bartending as more than a means to an end; she sees it as an art. “Through the global World Class competition, KBL, under the umbrella of Diageo, is nurturing local talent, building a bartending community, and championing diversity in an often-overlooked profession. Bartenders are often viewed as people in transition, working to pay for college or between jobs. However, this is a craft, a form of storytelling.”

The competition, she says, compares to the Olympics of mixology as it draws top bartenders from over 55 countries. “The 2025 competition began in January with over 306 applicants. To participate, bartenders must be affiliated with an outlet either a bar, restaurant, or off-trade retailer. The winner, Benson, will represent Kenya at the global finals in Toronto.”

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