Straight off its newly minted inclusion in Asia's 50 Best Bars 51-100 list, we made our way last July 15 to one of Manila's nightlife hotspots, Poblacion in Makati, to revisit The Spirits Library. As if earning a place on one of the region's most prestigious bar rankings wasn't reason enough to stop by, the bar happened to be hosting 2025 Diageo World Class Bartender of the Year Felice Capasso for a one-night guest shift, giving patrons the rare opportunity to sample cocktails prepared by one of the world's best.

I've had my share of memorable cocktails over the years, but it isn't often that you get to watch someone of Felice's caliber at work. There was no unnecessary flair or theatrics behind the bar. Every bottle, every stir, every garnish, and every pour had a purpose. It didn't take long to understand why he is regarded as one of the industry's best.

For the evening, Felice presented five cocktails inspired by Nordic flavors, each showcasing one of three Diageo spirits: The Singleton single malt Scotch whisky, Don Julio Blanco tequila, and Tanqueray No. TEN gin. Instead of burying the base spirit beneath layers of ingredients, the drinks allowed each label's character to come through, proving that sometimes restraint leaves the biggest impression.

Among the lineup, two cocktails immediately stood out. The Negroni was everything the classic should be—balanced, aromatic, and remarkably clean, while allowing the citrus character of Tanqueray No. TEN to remain front and center. Just as memorable was the Strawberry cocktail, where ripe fruit complemented the smooth richness of The Singleton without overwhelming it. They were very different drinks, yet both reflected the same philosophy: Understanding the spirit first, then building around it.

That, Felice explained, is where every great cocktail begins. "It's not about what you do, but how you do it," he said to us. "Besides the technical aspect, which of course requires years of learning, it's ultimately about the way the drink is delivered and the experience you create for your guest."

For him, creativity comes only after understanding the fundamentals. "The approaches are almost unlimited," he explained. "The first step is to understand what guides each spirit, then identify one or two of its defining characteristics, whether that's texture, aroma, or flavor, and build your concept around them."

He compared bartending to cooking, arguing that the world's best bartenders should know their ingredients just as intimately as accomplished chefs. "Have you ever met a great chef who doesn't know the DNA of the raw materials they're working with?" he asked. "Every great chef understands them in detail."

The same principle applies behind the bar, he said. Bartenders should understand what gives a spirit its character before deciding how to present it in a cocktail. "It's science. Your job as a professional is to understand those factors and then decide how to highlight them in the cocktail."

Those ideas became the focus of an exclusive masterclass Felice conducted for Filipino bartenders the following day. Rather than concentrating on recipes alone, he challenged participants to stay curious, keep learning, and deepen their understanding of the craft.

"Winning World Class is not the end. It's the beginning," he said. "Knowledge is power. World Class pushes you to perform under pressure, to research, to study, and to work against deadlines. When you sign up for World Class, you learn more in a few months than you probably did in years."

The guest shift came at an exciting time for The Spirits Library. Fresh off its recognition by Asia's 50 Best Bars, the Poblacion destination continues to cement its place among the country's leading cocktail bars. Awards may draw first-time visitors, but it's experiences like this that keep people coming back.