Back in 2016, when we hosted the World Chess Championship Match in New York, we set up a little pop-up bar in a hidden spot—tucked away downstairs near the restrooms. That "secret" bar sparked a whole new vibe for chess clubs: the ones with a bar as much a feature as the chessboards. We crafted bespoke cocktails and named each after a World Chess Champion. They quickly became the most talked-about part of the experience at major chess events—and a bit of a legend among the players (the ones who drink, anyway).

EUWE

Dutch genever with fortified wine, layered with a fragrant cardamom-rose blend.

FISCHER

American bourbon with cumin-spiced vermouth, bitters, and a citrus twist.

TAL

Blackcurrant Balsam with Baltic porter caramel, balanced by a hint of dry orange liqueur and a quail egg garnish.

STEINITZ

Czech slivovitz, Italian vermouths, and a dash of bitter liqueur, served in a coupe with a cherry garnish.

The cocktails were developed by the World Chess Club team with the help of Kennan Assab, one of the leading cocktail experts. The ingredients and botanicals were selected with the help of chess historians. The cocktails were part of the chess events experience at the World Chess Championship 2018 in London, the Candidates Tournaments in Berlin and Moscow, as well as at the special chess events around the world. They are served at the World Chess Club Berlin.

CAPABLANCA

Cuban rum, Spanish sherry, and clarified pineapple cordial, finished with a smoky mist.

SPASSKY

Smelt and sprat distillate with tomato water and sherry vinegar, garnished with a fresh herb sprig.

PETROSSIAN

Armenian mulberry spirit with spiced cordial and port, enriched with soy whey and a walnut finish.

BOTVINNIK

Nordic-inspired rye and cloudberry distillates, lifted by earthy moss cordial and smooth soy whey.