Eric Van Beek’s journey from bartender to global mixology icon is a story of creativity and bold moves.
From winning the Bacardi Legacy Global title to creating the Bartender’s Handshake, his career continues to push the boundaries of cocktail culture.
Van Beek’s career began in his 20s, and through his passion and drive, he quickly gained prominence in the international bar and cocktail community. By 2018, he was named the Bacardi Legacy Global Winner, and he was also lauded in both 2018 and 2019 for running the most creative cocktail program in the Netherlands. In late 2019, van Beek made the bold move to Mexico City, where he opened Brujas, a bar that garnered attention and was nominated for Best New International Cocktail Bar by Tales of the Cocktail. During the COVID-19 pandemic, Van Beek teamed up with Marcos Di Battista and Rodrigo Urraca to open Handshake Bar in April 2021, which quickly became renowned for its innovative cocktail offerings and earning the title of the #1 bar, as ranked by the World’s 50 Best Bars.
One of Van Beek’s most significant contributions to the world of mixology is the creation of the Bartender’s Handshake.
“The Bartender’s Handshake was initially a discreet signal used by industry members to identify themselves to the bartender. Nowadays, it has become a somewhat popular menu item in many bars and restaurants, with each location often adding its own unique twist with a local spirit or beer.”
Recently, Van Beek’s expertise was showcased at the Mile High Cocktail Club, an exclusive speakeasy that was located on the 46th floor of the Four Seasons Hotel Chicago. This limited-time pop-up experience, which was run through March 31, 2025, offered a unique and elevated cocktail experience with breathtaking views of the city. In collaboration with Handshake Speakeasy, the Mile High Cocktail Club offered a curated menu that included both signature Handshake cocktails and new creations. The cocktails were carefully crafted to provide guests with a memorable experience and showcased rare and aged spirits, with options like “Salt-N-Pepper,” made with Ilegal Mezcal, strawberry, yellow bell pepper, habanero, and salt, and “Tomato is a Fruit,” a cocktail that was unique to the Mile High Cocktail club featuring Grey Goose Vodka, tomato, coconut, strawberry, and citrus.
One of the standout offerings at the Mile High Cocktail Club was the “Handshake’s Handshake,” a playful yet refined take on the classic Chicago Handshake: a pairing of Jeppson’s Malört and beer.
“The Handshake’s Handshake was our playful nod to the legendary Chicago Handshake but with a refined twist. Instead of the classic Malört and beer pairing, we crafted a more elevated yet equally exciting experience.”
The cocktail featured Bombay Sapphire Gin, grapefruit, Malört, dry vermouth, and grapefruit soda, which led to a refreshing and bold drink that balances the distinctive bitterness of Malört with bright citrus notes.
For Van Beek, the beverage industry is ever evolving, and he aims to stay ahead of the trends at Handshake Speakeasy. His forward-thinking approach continues to push the boundaries of what is possible in the world of cocktails.
