The Kevin Kos at Hotsy Totsy Budapest guest shift is officially arriving this Wednesday, January 28th. As Hotsy Totsy continues its ascent on the global stage—currently ranked as the #267 bar in the world by the Top 500 Bars list—we are committed to bringing the industry’s most brilliant minds to the heart of District VII.
The Engineering of Flavor: Kevin Kos at Hotsy Totsy Budapest
Kevin Kos is a global authority in cocktail science, known for his analytical and “culinary” approach to flavor. With over 200,000 subscribers on YouTube and a ranking as the 42nd most influential person in the bar industry, Kevin brings a civil engineer’s precision to the art of mixology.
While his official platform, kevinkos.com, is the go-to resource for professional cocktail calculators and technical bar coaching, this guest shift is a rare opportunity to witness his systems in action. The presence of Kevin Kos at Hotsy Totsy Budapest represents a meeting of two entities dedicated to the absolute peak of craft cocktail culture.
50 Shades of Foam: Featuring Vegg White
The theme of the evening, “50 Shades of Foam,” centers on the scientific mastery of cocktail textures. To achieve the perfect, velvety head on his creations, Kevin will be utilizing Vegg White.
This 100% vegan egg white alternative is a revolution for modern bars. It provides a completely neutral aroma and unparalleled foam stability. By using Vegg White, Kevin ensures that the spirits’ complex profiles remain the star of the show, free from the traditional “eggy” scent that often plagues classic sours.
Powered by Collective Warehouse
This night of innovation is made possible by our partners at Collective Warehouse. As Hungary’s premier hub for high-end bar equipment, they are the essential bridge bringing global breakthroughs like Vegg White to the Kevin Kos at Hotsy Totsy Budapest takeover.
Sponsors:
Vegg White
Collective Warehouse
WhiskyNet
Event Details:
- Date: Wednesday, January 28th, 2026
- Time: 21:00 – Late
- Location: Hotsy Totsy Budapest (Síp utca 24.)
- Focus: Molecular mastery, vegan foam innovation, and technical mixology.
