Eating out at a restaurant is about so much more than the food that’s served to the table. From the moment guests step through the door, there are a variety of things shaping their experience. And the drinks offering has a starring role.  

The Eat Out Patrón Mixology Award was created to recognise those restaurants that craft memorable experiences for their guests through their elevated drinks offering.

What it takes to win
To win the Eat Out Patrón Mixology Award, restaurants must have created a cocktail menu that truly stands out – one that’s creative, well-balanced and reflects the restaurant’s unique character. The best spots offer an exciting range of drinks with distinctive flavours, interesting textures and beautiful presentations, all while keeping their finger on the pulse of what guests want to drink, seasonal ingredients and what’s happening in the cocktail world. Contenders have bartenders who are dedicated to their craft – from understanding different spirits, liqueurs and bitters to having the skill to blend complex flavours into drinks that taste amazing. It’s about taking cocktail-making beyond the basics and turning it into something that makes the whole dining experience even better. 

Raising the bar across the industry
“Awards like this are vital because they provide well-deserved recognition for the talent, creativity and technical skill that South African bartenders bring to their craft,” explains Leah van Deventer, writer, educator and industry judge. “They signal that a restaurant’s drinks offering is as important as its food, and it should get as much consideration, rather than being an afterthought.” 

According to mixologist and international drinks judge Lucinda Zinyemba, “Awards such as the Eat Out Patrón Mixology Award are vital for South Africa’s mixology industry, [which is] often overshadowed by wine and beer dominance. They highlight bartenders who innovate with local ingredients, setting rigorous standards that elevate the craft.” 

The impact goes beyond recognition – these awards are fundamentally changing how diners approach cocktails. “These awards raise customer expectations, driving demand for meticulously crafted cocktails,” notes Lucinda. “The awards deepen appreciation for the technical and cultural expertise behind cocktails, turning consumption into an educational experience.” 

Driving innovation and standards
For Leah, the ripple effect of recognition is clear: “Recognition drives ambition. When beverage teams know there’s a credible platform acknowledging their work, it motivates them to innovate, refine and invest in their programmes.” 

This motivation is something Chane van Zyl, the mixologist at La Petite Colombe, which has won the award at the last two Eat Out Woolworths Restaurant Awards, experienced firsthand. “It lights a fire under new talent and inspires people to work harder and try new techniques and flavour profiles to achieve a goal,” she explains. “When we won the award for the second time, it just inspired us all to get involved and to reach even higher and get even more creative than ever before!” 

 

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A uniquely South African approach
What’s particularly exciting is how South African mixologists are finding their own voice. “What excites me most is the growing sense of identity,” says Leah. “We’re starting to see bartenders embrace local ingredients, flavours and stories in ways that feel authentic rather than performative. There’s a maturity developing – an understanding that South African mixology doesn’t need to mimic London or New York to be world-class. As more platforms, brands and consumers support that evolution, the future looks far more confident, creative and distinctly ours.” 

This sentiment is echoed by Chane: “We are fortunate to have such a rich history in South Africa when it comes to culture and food that we home in on those core flavour memories and try to bring it into a cocktail and to share it with the world. I think, ultimately, that defines our style also – we want to elevate childhood favourites and present it in a whimsical, but sophisticated way.” 

For Chane, La Petite Colombe winning the award had profound meaning: “It means the world to our team that we are being recognised for our hard work! We are grateful and humbled and it feels very surreal and almost unfair that we are rewarded for something that we genuinely had so much fun doing.” 

A shared vision
The partnership between Eat Out and Patrón reflects a shared commitment to elevating the craft. “The Eat Out Patrón Mixology Award stands as a celebration of craftsmanship, creativity, and passion – values that lie at the very heart of Patrón Tequila,” says Moipone Moloantoa, CPA Manager. “More than a recognition of South Africa’s best in the bar scene, this award reflects Patrón’s deep-rooted commitment to elevating the mixology industry and nurturing the talent that keeps it vibrant.” 

Looking ahead
The future of South African mixology looks bright, with local flavours taking centre stage. “What makes the future of mixology in South Africa so exciting is the way our bartenders are blending global techniques with local flavour,” enthuses Moipone. “Across the country, mixologists are experimenting with indigenous botanicals, homegrown spirits and unique African ingredients to create cocktails that are unmistakably South African.” 

This creative energy, combined with formal recognition through awards like this, is building a cocktail culture that’s both world-class and authentically local – exactly what the Eat Out Patrón Mixology Award was designed to celebrate.  

Stay tuned to Eat Out in the build-up to the 2026 Eat Out Woolworths Restaurant Awards, set to take place at the Baxter Theatre Centre on 23 March 2026.