Michael Sanz, Chef-Turned-Bartender Wins Bols Cocktail Battle, West Coast

For Michael Sanz, great cocktails aren’t all that different from great food. Both begin with strong fundamentals, thoughtful ingredients, and the desire to create an unforgettable experience.

That philosophy earned Sanz the title of 2026 U.S. West Coast Winner of the Bols Cocktail Battle with his cocktail, Fire and Ice. Inspired by his culinary background, a love of Game of Thrones, and the versatility of the Bols portfolio, Sanz crafted a drink that balanced bold flavors with approachable creativity. His winning cocktail secured him a trip to Amsterdam, where he’ll represent the West Coast at the renowned Bols Cocktail Fever experience alongside bartenders from around the world.

We caught up with Sanz to discuss the inspiration behind Fire and Ice, why he credits his culinary perspective for his success, and the advice he has for bartenders looking to enter their first cocktail competition.

What inspired your winning cocktail, and what story were you hoping to tell through it?

First and foremost, thank you all for the incredible love and support throughout this journey. I’m especially grateful to the Thirsty Horse Mobile team for continually pushing me to grow, and to the Happiest Ours crew for expanding my appreciation of the diverse and flavorful world of spirits.
Inspiration often finds me in the simplest moments—great food, great television, and the wonderfully busy life that comes with a musical family.

Between practices and concerts, I’m often searching for something flavorful and easy to bring together. This cocktail was born from that inspiration: the vibrant color of blue curaçao, floral notes to soften the profile, and a touch of hot honey to tie everything together with a little heat. As a long-time Game of Thrones fan, there was only one fitting name: Fire and Ice.

Every competition has its challenges. What was the biggest obstacle you faced during the process, and how did you overcome it?

This may sound a little unconventional, but I think my advantage comes from the fact that I’m not a traditional bartender. My role with Thirsty Horse Mobile has largely been as part of the supporting cast, and truthfully, I identify more as a chef than a bartender. While the tools may be different, both worlds share the same goal: creating an exceptional experience for the guest. Viewing cocktails through that lens helped make the craft feel familiar and relatable to me.

What does winning the Bols Cocktail Challenge mean for you at this stage of your career, and how do you hope it influences what’s next?

I think this may be the moment that finally pushes me to fully pursue my dreams. As I’ve mentioned, I’ve never really viewed myself as a traditional bartender, which has encouraged me to think beyond the expected path. Instead of playing it safe, I can see myself taking bigger risks—one day opening a bar and perhaps even a restaurant of my own.

How did working with the Bols portfolio inspire your creativity, and did you discover a spirit or liqueur that surprised you?

While Bols is known for its incredible range of spirits, the biggest lesson it taught me was the value of the fundamentals. Much like in the kitchen, the most complex creations often rely on the simplest ingredients. Bols helped me rediscover and appreciate that truth.

If you could give one piece of advice to a bartender thinking about entering their first cocktail competition, what would it be?

Don’t be afraid to be bold with familiar flavors! I’ve always loved hot honey, but I had never thought to use it in a cocktail. It’s an ingredient I regularly use in the kitchen to elevate and balance flavors, and bringing it into a drink reminded me that some of the best innovations come from reimagining what you already know and love.

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