LAIBA Beverages

Their Origin

The story of LAIBA begins with Michael Chen, former bar manager of The Roosevelt and bartender at Eau-De-Vie Sydney, ranked as the 13th best bar in the world. He is now the bar director of the Nest, Cannery and Rye & Co. – three of the top bars in Shanghai. Michael's goal was to bring the cocktails we put in a bottle to the same level of quality as those served in the best bars in the world. Together with Alexander Petersen, Mark Connolly and Lars Battefeld they created LAIBA Beverages to do just that.

The LAIBA Cocktail

They spent two years on research and development, figuring out how to bottle cocktails of the highest quality that retain their excellence over a long shelf life. Today, LAIBA has a range of handcrafted bottled cocktails that use only natural ingredients: including award-winning craft spirits and cold press juices, that, through natural remedies, have reached a shelf life of 18 to 36 months.

All of their cocktails are designed and crafted to Michael’s own original recipes, finished in the bottle – ready to serve. This means that you just need to put ice in a glass, pour the cocktail, and add garnish. With LAIBA, it only takes 30 seconds, start to finish, to make a world class cocktail.

Awards & Recognition

Their cocktails are three-time award-winners from the prestigious San Francisco World Spirit Awards. Accredited by an expert panel of judges, all of their entries were awarded with honours, denoting "outstanding spirits that show refinement, finesse and complexity; these winners are among the best examples of their category". Some of the best bars in Asia, and the rest of the world recognise the quality of their drinks and offer them in their establishments.