The founder of Edinburgh's Panda & Sons bar, which climbed to first place in this year's global Top 500 Bars ranking, visited Prague's Alma for a guest shift. Iain McPherson presented four cocktails, showcasing why his approach to flavor, texture, and temperature is considered one of the most influential on the global bar scene today. "We won't change things under pressure from our surroundings," he mentioned in the only interview he gave during his Prague visit.
When Iain McPherson stood behind the bar at Alma in Prague, it wasn't just another international guest shift. A bartender whose Panda & Sons, after twelve years of operation, reached the pinnacle of the Top 500 Bars ranking arrived in Prague – a historic moment for the Scottish bar scene. "It took us a while to absorb winning first place. For a bar from Scotland, it was simply unbelievable," McPherson stated in an interview with VisitChef magazine. "It showed us how well our team works. If you are consistent and do what you believe in, recognition will come," added the head of one of the best bars in the world.
Consistency and thoughtful consideration of flavor were also evident in the cocktails he mixed at Alma. The evening opened with Malted Affogato, a drink balancing on the border between dessert and cocktail. Ten-year-old rum provided a warm, rounded base, complemented by bitter espresso. Malted barley added a subtle cereal tone, and coconut ice cream rounded the drink into a creamy, almost velvety texture. Tonka beans left a slightly vanilla-spiced trace on the palate at the end, which lingered longer than expected.
At the opposite end of the spectrum was Styles – a layered, bittersweet cocktail in which vodka and mezcal provided a clean, dry structure with a subtle smoky note. Campari and Cocchi di Torino introduced classic Italian bitterness, while Dolin Chambéryzette, with its strawberry accent, slightly softened the drink and shifted it to an elegant, old-world plane. The result was a dry, precise cocktail that maintained tension from the first sip to the last.
Wildling showcased McPherson's fascination with temperature and texture. Cognac added depth and roundness, while Aeider infused with blackberry leaves brought a green, almost forest-like character. Manzanilla sherry and amaro opened the drink with dryness and light saltiness, while maple syrup tied everything together with a delicate sweet line. Thanks to the CO₂ carbonation, Wildling felt lively, airy, and unexpectedly fresh, with a long and structured finish.
The evening concluded with Bloody Bitter, which appeared simple at first glance but was surprising in taste. Rum and Schweppes tonic water created a bittersweet base into which red orange sorbet gradually dissolved. As the temperature changed, so did the character of the drink – from sharp citrus freshness to a gently sweet, rounded finish. Working with the transformation of taste over time is one of McPherson's signature traits.
Although Panda & Sons is now a global leader, McPherson emphasizes that the atmosphere of the bar remains the same. "We're not going to change things under pressure from the outside. We're going to continue doing what we believe in," he says. He takes a similar approach to the techniques that made him famous: "Techniques are important, but they're only one part of the whole. Music, service, consistency, atmosphere – everything has to work together."
The guest shift at Alma was not only a tasting of cocktails from the best bar in the world but also a reminder that behind every ranking lies long-term work, humility, and a clear vision. And for one evening, Prague had the opportunity to be part of it.
