Marriott International Shakes Up Sustainability with 2024 APEC Sustainable Bartender Competition

Marriott Bonvoy hotels in Singapore and the Maldives are raising the bar for sustainability with the 2024 APEC Sustainable Bartender Competition. In collaboration with Pernod Ricard and KI NO BI Kyoto Dry Gin, this event showcases the region’s top cocktail talents while promoting eco-friendly practices in mixology.

The Mixology Challenge

This year’s competition is built on three pillars: sustainability, local produce, and consumer engagement. A total of 26 bartenders—eight from the Maldives and 18 from Singapore—were challenged to craft innovative cocktails embodying these principles. The winners from each market will compete in the Grand Finale in Singapore this October, vying for the title of APEC’s Most Sustainable Bartender 2024.

Each participant underwent extensive training in Marriott’s global sustainability program, working with anti-waste educators from Trash Tiki and the Sustainable Restaurant Association. They learned to trace ingredients from farm to shaker, mastering sustainable sourcing and responsible alcohol service, all in line with the United Nations Sustainable Development Goals (SDGs).

In the Maldives, Daniel Thomas from The Ritz-Carlton Maldives, Fari Islands, won with his cocktail, “Next Generation,” a bold mix of betel-infused vodka, spices, sea salt saline, and leftover tonic water infused with pandan leaf. His creation sends a message to future generations about the importance of eco-friendly practices. In Singapore, Qing Ting Chew from JW Marriott Singapore South Beach took the top spot with her cocktail, “Alternate Gem,” during the Market Final on September 2nd.

Buzzy Sips

Throughout July, bartenders across Marriott Bonvoy’s hotels in Singapore and the Maldives crafted signature cocktails for their bars, showcasing their creations on social media. The bartenders with the highest sales and social media engagement earned spots in their respective Market Finals. These cocktails will continue to be available at the hotel bars until the end of the year.

Singapore’s Liquid Gems

Gin lovers can head to The Westin Singapore’s Cook & Brew to try Marlou Ayo’s zero-waste cocktail, a harmonious blend of lemon and lime peel, pickled watermelon rind, and clarified tomato-peel juice infused with lemongrass. Over at Madame Fan in The NCO Club, head bartender Qing Ting impresses with “Alternate Gem,” a gin-based drink featuring “ugly” kaffir leaves, lacto-fermented fruit trimmings, and burnt rice-infused wine.

Madame Fan’s regulars can also enjoy “Madame Coco,” a tropical Negroni by Sylvester Emmanuel Naumil, inspired by the bar’s Chilled Coconut Pudding. Served in a coconut shell, it balances the sweetness of coconut flesh with the salty tones of coconut water.

For a more conceptual cocktail, visit The Edition Singapore for “Revival” by bartender Zaw Min Naing (Zion). This drink combines coffee vodka, sambuca, and fresh fruit juices, symbolizing environmental consciousness and renewal.

At Astor Bar in The St. Regis Singapore, bartender Cleven Pacarat’s “1965” cocktail pays tribute to Singapore’s independence with a blend of Martell infused with Rosette de Lyon, pandan-infused Malibu, and pineapple saccharum.