In this episode, Damian sits down with Keegan McGregor, 2024 World Class Global Bartender of the Year. Based in Halifax, Keegan shares the journey from touring musician to top-tier cocktail craftsman. They dive deep into how travel fuels his creativity, why he believes bartending is an expressive art form, and the surprising ingredients he's using to push Canadian cocktail culture forward. Expect sharp insights on competition prep, community, and why authenticity is the ultimate edge.

📌 Topics Covered

• From death metal gigs to global cocktail stages
• Winning World Class: what changed the third time
• Why flavor is the ultimate creative starting point
• How Halifax and Newfoundland shaped his style
• “Taste the brand, not just the category” – advice for competitions
• Embracing mushrooms, seaweed, birch sap, and pawpaw
• Cancelling straws (for real)
• Why new bartenders need to collaborate, not compete
• The most underrated ingredient behind the bar
• Building better menus, training better staff

💬 Standout Quotes“You don’t have to win World Class to grow—you just have to show up and be yourself.”“Taste the brand, not just the category. That’s how you win brand-led competitions.”“Straws are out. Let your nose do the work.”
📚 Resources & Mentions

• Books:
• Roundbuilding by Kevin Armstrong
• Death & Co (first edition)
• Meehan’s Bartender Manual
• The Flavor Matrix
• The Vegetarian Flavor Bible
• Techniques & Tools:
• Superjuice, yogurt clarification, mushroom infusions
• Tanqueray 10, Don Julio 1942, Johnny Walker Blue
• Bars & Projects:
• Highwayman (Halifax)
• Three Sheets (London pop-up)
• Montreal Cocktail Festival
• The infamous “Screech-In” tradition explained

👥 Connect with Keegan

📸 Instagram: @keeganmakescocktails

👋 Connect with The Cocktail Academy

🌍 Website: www.thecocktailacademy.com

📸 Instagram: @welovecocktails

📧 Email: [email protected]

🎧 Support us on Patreon for bonus content & The Lock-In

📣 Call to Action

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