The World's Best Bars 2017

Ross WS: This historic icon opens a new chapter this year with a innovative UK landmark-themed menu, inspired by the Garden of England (Kent), Art Deco London and more - try the Scotch based Arthur’s Seat

Ross WS: Modern Botany Concept with deep background stories this year exploring vices- Flower of Five (passion fruit flower, grapefruit vodka leather, lemon and Bræmble Gin liqueur) represents Jesus’ suffering

Ross WS: Destination for jaw-dropping, large-format cocktail explosions that serve 8-10 people with recreations of the Sherry Cobbler, Whiskey Smash and Zombies. Photogenic individual swizzles are also on hand

Ross WS: Lead by Agostino Perrone one of the most decorated bartenders in the world. Bloody-Mary is benchmark, new drinks are worthy like "Tip of the Iceburg" with banana-infused gin and unique presentation

Ross WS: Relaxed pub-like atmosphere, whilst the quality drinks makes for an unforgettable experience. Try Cheshire Cat (tequila, rhum agricole, blanc vermouth and an array of fruits) or the Irish Whiskey menu

Ross WS: Warm and Fun! Current menu is called Genesis, inspired by art and Greek words. The drinks range from syrups and cordials made from vegetable or fruit water or even fermented / preserved ingredients.

Ross WS: No prizes for guessing the signature drink here. Head bartender Philip Bischoff mixes a magnificent Manhattan using Michter's US1 Straight Rye whisky, but there are plenty inspired by American history

Ross WS: There is no menu but you can trust that your bartender will ask the right questions to bring you something utterly unexpected but right on. Still a must-visit in a city overrun with new openings.

Ross WS: Focused on Italian classics. Only 1 new drink in a year, the Garibaldi is the orange-Campari tandem you’d expect, pepped by bergamot adding a floral dimension. Like Termini, it is simple but brilliant

Ross WS: The second floor is worth the wait, more refined with rarefied spirits and Japanese-style attention to detail. Don't miss the Speak Low – Bacardi Superior, Bacardi 8, Pedro Ximenez sherry and matcha.

Ross WS: Creative drinks and dedicated theme "Menu of Applied Architecture" What is it like to drink the “order, colour and geometry” of Art Deco? Answer: a lot like rye, cognac, fermented dates and violet tea

Ross WS: The menu is a slow-moving in this understated basement bar, changing as inspiration comes to create something better than what preceded them. Currently, try the smoky yet citrus mezcal mix, Bootlegger

Ross WS: A move to larger premises has not dampened Hidetsugu Ueno fire with the same inspired approach to cocktails, plus a 200-strong whisky list. Bellins, Singapore Slings and Martinis are a benchmark.

Ross WS: Fun, lively bar that brought cocktails to Mexico is now bringing Mexico to cocktails. 2017's menu is inspired by Latin American literature and incorporates local spirits or liqueurs. Try Small Town.

Ross WS: > 250 Champagnes and 1,000 gins with the latter used in cocktails inspired by the roaring 30s. Try the Cecil Beaton, made with rare Australian spiced dry gin, hibiscus water, Earl Grey tea and milk.

Ross WS: Espresso bar sine 1915 and NY landmark, it didn’t become a drinking destination until bartending legend Naren Young took over in '15. Try the $10 Negroni Sessions (12 options) between 3-6pm weekdays.

Ross WS: The vessels are flamboyant showstoppers and the drinks taste as good as they look. Try Lambanog Mule (gin, coconut wine, slow-cooked chai palm, curried pineapple juice, ginger beer, lemon juice)

Ross WS: Tropical cocktails that are quintessential Miami. A daily punch special is always available with fresh herbs from Broken Shaker’s own garden. Florida furniture fills the courtyard like a living room

Ross WS: Agave-focused. Try the classic spicy tequila Guepe Verte from the original menu, newer creations incorporate mezcal and tamarind for a Mexican flavour or mix Peruvian pisco with chicha morada syrup.