The science of the sip: Inside Felice Capasso’s cocktail philosophy

The science of the sip: Inside Felice Capasso’s cocktail philosophy | Daily Tribune

The experience began at The Spirits Library in Poblacion, Makati, one of the country’s fastest-rising names in cocktail culture. Hidden behind its library-inspired interiors on Guerrero Street, the multi-awarded speakeasy has earned a reputation for its rare vintage spirits, antique-filled space, and inventive takes on classic cocktails. Fresh from making its debut on Asia’s 50 Best Bars extended list at No. 98, the bar became the perfect backdrop for Capasso’s exclusive guest shift.

Inspired by the flavors and landscapes of Norway, Capasso introduced a cocktail menu built around three Diageo spirits: The Singleton, Don Julio, and Tanqueray No. TEN.

Rather than letting flashy techniques steal the spotlight, every cocktail was designed to highlight the character of the spirit itself.

Ironically, the cocktail Capasso believes best represents bartending is also one of the simplest.

Speaking to Daily Tribune, he said, “if there’s one thing to describe as a cocktail it’s dry martini,” before adding, “it has simple ingredients but so hard to pull off.”

The Dry Martini, he suggested, perfectly captures what bartending is all about. Simple on paper, but demanding years of discipline, precision, and understanding to execute flawlessly.

For Capasso, creativity doesn’t begin with adding more ingredients — it begins with knowing them.

“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. If you’re inspired by a particular flavor profile, it’s equally important to understand where that character comes from and which part of the spirit-making process created it.”

That same philosophy carried into an intimate masterclass the following day, where Capasso traded cocktails for conversation with local bartenders hoping to compete in the Diageo World Class Bartending Competition.

Rather than teaching recipes, he challenged them to rethink the profession itself.

To him, the world’s best bartenders are equal parts artist, host, and scientist.

“Have you ever met a great chef who doesn’t know the DNA of the raw materials they’re working with?” he said. “Every great chef understands them in detail.”

Understanding a spirit, Capasso explained, means looking beyond what’s in the glass. It means studying everything — from raw ingredients and fermentation to distillation and maturation — to uncover why a whisky feels velvety, why a gin bursts with citrus, or why tequila carries its unmistakable agave character.

“It’s science,” Capasso explained. “Your job as a professional is to understand those factors and then decide how to highlight them in the cocktail.”

For Capasso, winning the 2025 Diageo World Class Bartender of the Year title may have been, as he described it, “the best moment” of his life — but success, he insists, isn’t something you arrive at.

“Winning World Class is not the end,” he said. “It’s the beginning.”

The title handed him more than a trophy. It gave him a platform to teach, to mentor, and to keep learning from bartenders across different cultures and corners of the world.

“Knowledge is power,” Capasso said. “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.”