FACETS: Ralph Allen Santos

There’s a quiet kind of discipline behind every great bartender—the kind shaped not just by skill, but by patience, setbacks, and an unwavering sense of purpose. For Ralph Allen Santos, the journey into bartending wasn’t something he mapped out from the start. It began unexpectedly, built through observation, persistence, and a willingness to learn the craft the hard way.

Today, he stands at the forefront of Manila’s cocktail scene, fresh from being named Diageo World Class PhilippinesBartender of the Year 2025—a milestone that reflects years of quiet resilience and growth. But beyond the accolades, what defines Santos is his ability to translate culture into something tangible, turning each drink into a story rooted in Filipino identity, community, and shared experience.

What first drew you to bartending, and how did your early experiences shape the way you approach the craft today?

I never planned to be a bartender back then; it was a funny story how I became one. I started as a busboy in a diner restaurant. My manager recommended I work at the bar instead because I was a bit tall for the floor and moved quickly. I actually learned it the hard way because back then there was no internet or accessible sources to learn bartending. But that molded my attitude, showing me I have to pursue my dreams no matter how hard it is. I'm grateful to all the people I've been with, and for learning through observation and asking questions.

You’ve been part of Manila’s bar scene for some time now, and you recently won the 2025 Diageo World Class Philippines Bartender of the Year title. What was going through your mind when you heard your name called? 

I joined Diageo World Class four times before I won the championship. This competition really pushed me to be the best version of myself. When I heard them call my name as the winner, it was an achieving moment of my life.

In past competitions, you’ve come close before, including being a runner-up in 2021. How did those earlier experiences influence how you prepared this time? 

It was really tough; I was almost about to give up. The key thing that helped me win was being consistent in what I do, and I listened to all the criticism and feedback I received. I never looked at it negatively, but instead, I continued what I loved to do.

Craft and Creativity

Your winning cocktail, Kapwa, honors Filipino culture and communal spirit. What was your creative process in developing that concept? 

My creative process began with looking at Filipino culture through the lens of art and symbolism. Carlos “Botong” Francisco’s Bayanihan shows people carrying a bahay kubo together—a powerful image of unity and shared purpose. Then I thought of Johnnie Walker’s Striding Man, a symbol of progress and moving forward. Two very different artworks, but both telling the same story: that progress is not a solitary journey, it’s something we achieve together.  

From there, I wanted to translate that spirit into a cocktail. I called it Kapwa, a Filipino word meaning “shared self.” The ingredients all come from the salo-salo, our communal feast: lambanog for our native spirit, mango for our national fruit, rice coffee for warmth and depth, and bamboo tea to symbolize resilience. Fresh lemon juice ties it together with balance. Each element carries its own story, but when combined, they become something greater—just like people coming together in bayanihan.  

So the creative process was really about storytelling: honoring our traditions, connecting them with Johnnie Walker’s message of progress, and creating a drink that celebrates both culture and community. Kapwa is not just a cocktail—it’s an invitation to move forward together.  

How do you balance technique and emotion when you’re designing a new drink?

I see technique as the foundation and emotion as the soul. Technique ensures balance, structure, and precision—so the drink works on a professional level. Emotion gives meaning, drawing from culture, stories, and symbols that connect with people. When I design a cocktail, I let the story guide the feeling, and then use technique to translate that emotion into flavor. That way, every drink isn’t just well-made—it’s memorable, because it carries both craft and heart.  

Is there a part of cocktail creation you find most rewarding or most challenging?

The most rewarding part of cocktail creation is when a concept truly speaks to culture and identity. With Three Stars and a Sun, I was able to weave together land, sea, and sky—Luzon, Visayas, and Mindanao—into one drink that tells the Filipino story. Even the ingredients are sourced from across the islands, from mango and pandan in Luzon, to asin tibuok and seafood notes in Visayas, to cacao, coffee, and bugnay wine in Mindanao. Built by one spirit, Johnnie Walker Black Label, it becomes three cocktails in one, each representing a facet of our heritage yet united in harmony. It was also my very first challenge in World Class, in Toronto, Canada—making it even more meaningful. The challenge is always balancing technique with emotion, but when both come together, the cocktail becomes more than a drink—it becomes a symbol of who we are.  

Philosophy and Influence

You’re known as the “Dean of Spiritual Arts” at The Spirits Library. How does that title reflect your philosophy behind bartending? 

The title ‘Dean of Spiritual Arts’ is a playful nod to the idea of a library—it’s essentially the equivalent of a general manager. I was given it because I run the cocktail program, curating and overseeing everything with the same care and creativity you’d expect from a dean guiding their faculty

Who have been the mentors or peers that have shaped your approach, and what’s one lesson from them you still carry with you?

My biggest mentor has been Lee Watson, the owner and head master of The Spirits Library. Working with him shaped me into a more professional and disciplined person—I was nobody back then, but I took the challenge. I also learn a lot by observing: whenever I travel or do guest shifts, I make sure to bring something back to share and apply. And of course, the peers I’ve worked alongside have all left their mark—too many to mention, but each one has taught me something valuable.

How does the culture of the Philippines influence your style behind the bar?

Filipino culture is at the heart of how I work behind the bar. Just as chefs showcase our heritage through food, bartenders can do the same with cocktails. I love drawing from our traditions, flavors, and stories to create drinks that feel authentic and proudly Filipino—something guests can experience and connect with on a deeper level

Growth and Community

The bar world can be very competitive, but also collaborative. How do you see community and mentorship playing a role in your own growth?

For me, it starts with my own team at The Spirits Library. I want them to become even more successful than me, because mentorship works like a domino effect—when you teach someone, they’ll pass that knowledge forward. I also do consulting, which gives me the chance to guide others in smaller, more personal settings. I’m not the type to speak on big stages; I prefer working closely with people, one-on-one or in small groups, where growth feels more genuine and lasting.

What’s one piece of advice you wish you had when you first started bartending?

When you’re starting out, you’re eager to become someone in this craft and willing to do anything for everything. But the best advice I can give is—don’t rush. Savor the process, embrace the challenges, and let each step shape you. Growth in bartending isn’t about speed; it’s about discipline, consistency, and enjoying the journey as much as the destination.

Looking Ahead

You’re now preparing for the global finals in Toronto this September. What are your goals going into that competition, and what would success there mean for you personally?

Unfortunately, this was done last October.

The global finals in Toronto were truly life-changing. I gained lifelong friends, learned so much, and felt the honor of standing on a stage with bartenders from 60 different countries. Experiencing that level of competition showed me how prestigious and powerful our craft can be—and it inspired me to push myself even further. For me, success wasn’t just about winning; it was about realizing the endless possibilities when you embrace the journey and keep striving for more.

Beyond competitions, what are some goals you have for your work at The Spirits Library and in the broader cocktail scene?

The Spirits Library is actually the workplace that I love the most. It was the most challenging workplace, but it was the one that gave me every opportunity I have. The greatest achievement I'm proud of is that even my colleagues became champions in their own right. Not just in competition, but seeing them become successful in their lives. That's the goal that I always wished for and wanted for the people I worked with. So it will not only be me continuing and sharing my passion; it is multiplied, and I believe that they will do the same for others.

If you could bring one message about Philippine bartending to the world, what would it be?

I'm always proud to be a Filipino bartender, and every Filipino should be. I think we are the best in the industry because we are nice people, and hospitality is something we organically learn from home. Filipinos excel in every part of the world. We should continue this, and I know the time will come when it will be rewarding for everyone.

Personal Touch

Outside of the bar, what are the passions or routines that keep you grounded?

Outside the bar, photography keeps me grounded. I love capturing portraits of cocktails, the atmosphere of bar establishments, and street scenes. It’s a way to slow down, savor the details, and see beauty in everyday moments. Just like bartending, it’s about storytelling—freezing a memory, a feeling, or a culture in a single frame.

What’s one drink you love to make just for yourself at the end of a long day?

At the end of a long day, I keep it simple—I love making myself a Highball or just bitters and soda. It’s refreshing, light, and exactly the kind of drink that helps me unwind.