Aurélie Panhelleux: Copperbay (Paris)

Aurélie is co-owner of Copperbay, Paris. She makes two cocktails for us, one with Gin and Suze d’Autrefois and the second with Whisky and Green Chartreuse.

Charmaine is a bartender at 28 Hong Kong Street, Singapore. She makes two cocktails for us, one with Gin and Suze and the second with Pisco and Aperol.

Gabor is head bartender at Artesian in the Langham Hotel, London. He makes two cocktails for us, one with Gin and Acerola Cordial and the second with Unicum Keseru and Supermalt.

Vassilis is the owner of PK Cocktail Bar in Santorini. He makes two cocktails for us, one with Raki and Honey and the second with Gin and Frago Stafilo.

YiJun is a bartender at Operation Dagger in Singapore. She makes two cocktails for us, one with Rye Whiskey and Bee Pollen and the second with Tequila and Chocolate.

Alex is a bartender at Beaufort Bar at the Savoy in London. He makes two cocktails for us, one with Oloroso Sherry and Vermouth and the second with Rye and Campari.

Joseph is the owner of Red House in Paris. He makes two cocktails for us, one with Rye and Drambuie and the second with Mezcal and Celery.

Greg is head bartender at Scarfes Bar at the Rosewood Hotel in London. He makes two cocktails for us, one with Gin and Mastiha and the second with Whisky and Benedictine.

Thanos is a bartender at The Gin Joint in Athens. He makes two cocktails for us, one with Gin and Sauterne Wine and the second with Genever and Agave.

Chiara Beretta is the head bartender at Rita in Milan. She makes two cocktails for us, one with Punt e Mes and Campari and the second with Tequila and Cumin.

Hyacinthe is the head bartender at Le Mary Céleste in Paris. He makes two cocktails for us, one with Gin and Dry Vermouth and the second with Cachaça and Suze.

Aidan is head bartender at Dandelyan in London. He makes two cocktails for us, one with Gin and Cocchi Americano infused with Hops and the second with Whisky and Roasted Miso.

Tony is head bartender at Tiger in Paris. He makes two cocktails for us, one with Gin and Rum and the second with Gin and Noilly Prat Dry Vermouth.

Stefanos is the founder of The Trap in Athens. He makes two cocktails for us, one with Gin and homemade Vermouth and the second with Bourbon and Campari.

Vito is a bartender at Mag Cafè in Milan. He makes two cocktails for us, one with Vermouth and Gum Syrup and the second with Mezcal and Old Sailor Coffee.

Elena is a bartender at La Mezcaleria – Bar Clandestino in the 1K Hotel, Paris. She makes two cocktails for us, one with dry agave and fireball and the second with mezcal and lemongrass.

Jon is a bartender at Tippling Club in Singapore. He makes two cocktails for us, one with rum and salt and the second with Bacardi and egg yolk.

Manolis is the founder of Odori Vermuteria in Athens. He makes two cocktails for us, one with Rye Whiskey and Ouzo and the second with Tequila and Ginger Beer.

Aubin is a bartender at Tiger in Paris. He makes two cocktails for us, one with Gin and Salers and the second with Gin and Absinthe.

Philip is the bar manager at Manhattan in The Regent Hotel, Singapore. He makes two cocktails for us, one with Rye whiskey and Mancino Rosso and the second with Whisky and Drambuie.

Francesco is a bartender at Backdoor 43 in Milan, the smallest bar in the world. He makes two cocktails for us, one with Whisky and Cocchi Torino and the second with Whisky and Umeshu.

Joseph is a bartender at Satan’s Whiskers in London. He makes two cocktails for us, one with Gin and Absinthe and the second with Bacardi and an Apricot Liqueur

Panos is a bartender at The Clumsies in Athens. He makes two cocktails for us, one with Rum and Red Port and the second with Vodka and an Aphrodisiac Potion

Jen is bar manager at Red House in Paris. She makes two cocktails for us, one with Tequila and Salers and the second with Whiskey and Violet Cream.

Fabio is the host of 1930 in Milan. He makes two cocktails for us, one with Rye Whiskey and Gum Syrup and the second with Bourbon and Saffron Syrup.

Tara is the General Manager of Original Sin in London. She makes two cocktails for us, one with Rye Whiskey and Maple Syrup and the second with Gin and Cynar.

Stanislas is a bar manager at Tiger, in Paris. He makes two cocktails for us, one with Gin and Bonal and the second with Gin and Calvados.

Sergio is a bartender at Kurobota, in Palma de Mallorca. He makes two cocktails for us, one with Rye Whiskey and Campari and the second with Gin and Absinthe.

Jennifer is a bartender at Café Moderne, Paris. She makes two cocktails for us, one with Rum and Suze and the second with Bourbon and Rye Whiskey.

Elias is a bartender at Baba au Rum, Athens. He makes two cocktails for us, one with Rum and Green Chartreuse and the second with Pisco and Elderflower.

Tarek is a bartender at Le Ballroom, Paris. He makes two cocktails for us, one with Gin and Carpano, and the second with Mezcal and Karela.

John is bar manager at Bourbon and Branch, San Francisco. He makes two cocktails for us, one with Gin and Lillet, and the second with Calvados and Rye Whiskey.

Aristotelis is bar manager at Le Syndicat, Paris. He makes two cocktails for us, one with french Whisky and Sauvignon, and the second with Calvados and Bonal.

Constança, is bar manager at Peg + Patriot, London. She makes two cocktails for us, one with Tequila and Tonic, and the second with Cognac and Fernet Branca.

Alexandre, is head bartender at La Mezcaleria – Bar Clandestino in the 1K Hotel, Paris. He makes two cocktails for us, one with Mezcal and Agave, and the second with Tequila and Sotol Plata.

Dustin, is a bartender at Canon in Seattle and founder of Blind Tiger Cocktail Co. He makes two cocktails for us, one with Vodka and Noilly Prat, and the second with Rum and Velvet Falernum.

Jonathan, is a bartender at Sherry Butt in Paris. He makes two cocktails for us, one with Whisky and Noilly Prat, and the second with Rum and Cumin.

Bart Miedeksza, is a bartender at High Water in London. He makes two cocktails for us, one with Gin and Luxardo Maraschino, and the second with Gin and St Germain.

Paul Carpentier, is a bartender at Danico in Paris. He makes two cocktails for us, one with gin and Cocchi vermouth amaro, and the second with sake and rye whiskey.

Quentin is co-owner at Little Barrel in Geneva. He makes us two cocktails, one is rum based with lavander and the other features Campari and pomelo.

Daniel is a bartender at 69 Colebrook Row in London. He makes us two cocktails, one is Bourbon based and the other features Prosecco.

Alberto Fernandez, is a bartender at Bar Americano Hotel Alfonso XIII The Luxury Collection in Seville. He makes two cocktails for us, one with Gin and Champagne, and the second with Vodka and Grand Marnier.

Anatole Boutant, is a bartender at Baranaan in Paris. He makes two cocktails for us, one with Rye Whiskey and Fernet Branca, and the second with Rum and Becherovka.

Sophia, is the head bartender of Peony at Opium Chinatown in London. She makes two cocktails for us, one with mezcal and rose, and the second is with rye whiskey and fig.

Michael Shone, is bartender at Salon 39 in Copenhagen. He makes two cocktails for us, one with rum and curacao, and the second is with genever and leek.

Maxime, is the head bartender of Experimental Cocktail Club (ECC) in Paris. He makes two cocktails for us, one with sherry and antica formula, and the second is with verjus and cognac.

Rafa, is the owner of BrassClub in Palma de Mallorca. He makes two cocktails for us, one with vodka and amareto, and the second is with whisky genepi and palo tunes de Mallorca.

Romain, is a bartender at Gravity Paris. He makes two cocktails for us, one with rye and sugar, and the second is with dolin genepi and celery syrup.

Rusty, is the bar manager at The Gibson London. He makes two cocktails for us, one with gin and mancino vermouth, and the second is with earl grey and citrus grass cordial.

Colin, is a bartender at Lidkoeb Copenhagen. He makes two cocktails for us, one with akvavit and chocolate, and the second is with tequila and Galliano.

Mido is the head bartender and co-founder at Café Moderne in Paris. He makes two cocktails for us, one with gin and bergamot and the other uses mezcal and rum.

Gn, is bartender at Angel’s Share, New York City and the winner of the bacardy legacy 2016. He makes two cocktails for us, one with Campari and plum powder, and the second is with Bacardi and sesame oil which has won the competition.

Jérôme, is head bartender at Sexy Fish in Mayfair, London. He makes two cocktails for us, one with Japanese whisky and benedictine, and the second is with rum and yuzu.

René is the head bartender at Ruby in Copenhagen. He makes two cocktails for us, one with pisco and sorrel and the other uses akavit and parsley.

Bar is the co-founder of Imperial Craft in Tel Aviv. He makes us two cocktails, one with rum and pineapple and the other uses Bacardi and Martini.

Gregory is a bartender at The Dead Rabbit Grocery and Grog in New York City. He makes two cocktails for us, one with rye and cognac and the other uses gin and parsnip juice.

Mauricio is the head bartender of La Suerte del Coyote in Tulum, Mexico. He makes two cocktails for us, one with mezcal and triple sec and the other uses mezcal reposado and rosemary.

Vasilis is the co-founder of The Clumsies in Athens. He makes us two cocktails, one is made with vodka and Sauterne wine and the other uses rum and stoot beer.

Sother is the Managing Director at Amor y Amargo in New York City. He makes us two cocktails, one is made with gin and aperol and the other uses bourbon and rye whiskey.

Giuseppe is the bartender at Luau Tiki Bar in Bari. He makes us two cocktails, one is falernum based and the other uses jamaican rums and orgeat.

Joseph, is the founder of Mabel in Paris. He makes two cocktails for us, the first with cuban rum and fino sherry and his second combines port infused with pandan and homemade sherbet.

Nico, is the founder and owner of Mace in New York. He makes two cocktails for us, one with rye whiskey and Pedro Jimenez and the second with aquavit and Aperol

Adam McMahon, is bartender at Frontier Room in London. He makes two cocktails for us, one is with bourbon and demerara sugar and the second is with rum and stout.

Steve Schneider, is the principal bartender at Employees Only in the West Village, New York. He makes two cocktails for us, one is with rye whisky and Cocchi Torino, and the second is with mezcal and honey.

Fernando Requena, is a bartender at Collage in Barcelona. He makes two cocktails for us, one is with gin and carpano, and the second is with tequila and grand marnier.

Samuel Wiktorsson is a bartender at Pharmarium in Stockholm. He makes two cocktails for us, one is with gin and calvados sugar, and the second is with vodka and violet pearls.

Leonardo, is the owner of Monna Lisa Caffe in Ostuni. He makes two cocktails for us, one with Scotch Whisky and ginger juice, and the second is with Manzanilla and Dolin Dry

Amaury Guyot is head bartender at Dersou in Paris. Dersou is one of the first restaurants in the world thats tasting menu is paired with a different cocktail for each course and it’s menu (both food and cocktails) changes daily. He makes two cocktails for us, one is with Scotch Whisky and Cynar, and the second is with Gin and chinese pomelo.

Rhys, is the General Manager at Happiness Forgets in Hoxton, London. He makes two cocktails for us, one with Scotch Whisky and ginger juice, and the second is with Manzanilla and Dolin Dry

Hampus Thunholm, is head bartender at Ling Long in the Story Hotel in Stockholm. He makes two cocktails for us, one is with whisky and Carpano, and the second is with Vodka and duck fat.

Marco Tagliabue, is head bartender at Creps al Born in Barcelona. He makes two cocktails for us, one is with Bulleit Rye and Campari, and the second is with Cachaça and spinach.

Joe, is a bartender at the American Bar and Beaufort Bar at Savoy Hotel in London (today he is making us cocktails in The American Bar). He makes two cocktails for us, one is with gin and milk, and the second is with gin and dry vermouth.

Ivan, is manager at Candelaria in Paris. He makes two cocktails for us, one is with Rye and Fernet Branca, and the second is with Vodka and a passionfruit shrub

Alberto, is the bar manager at 1862 Dry Bar, Madrid. He makes two cocktails for us, one is with rye and absinthe, and the second one is with Punt e mes and Campari

Ernesto, is a bartender at Dry Martini, Barcelona. He makes two cocktails for us, one is with gin and Noilly Prat, and the second one is with vodka and Gold Martini

Nathan Shearer is a bartender at Callooh Callay in London. He makes two cocktails for us, the first one with whisky and absinthe, the second one with gin and chamberyzette.

Mia is a bartender at Uncle Ming’s in Sydney. She shows us two cocktails, one is japanese whisky based and the other one uses soshu and lemongrass syrup.

Nikolas is a bartender at Trailer Hapiness, London. He shows us two cocktails, one is mezcal and apricot liqueur based and the other one uses coconut tequila and rum.

Matthew is a bartender at Lulu White, Paris. He shows us 2 cocktails, one is whisky and dubonnet based and the other one uses tequila and red dolin.

Luca Milano is a bartender at Silk & Grain in London. He makes two cocktails for us, the first one with vodka, the second one with gin and manzana verde.

Mathieu Le Feuvrier is a bartender at Peninsula Hotel in Paris. He makes two cocktails for us, the first one with tequila and green chartreuse, the second one with rum and herbs de Provence.

Roberta Mariani is a bartender at Bar Termini in London. She makes two cocktails for us, the first one with bourbon and campari, the second one with seaweed whisky and dry sherry.

Paige, is a bartender at Lobo Plantation, Sydney. She makes two cocktails for us, one with rum and Luxardo, the second with rum and home made vermouth.

Simon Toohey is bar manager at Callooh Callay in London. He makes two cocktails for us, the first one with gin and fino sherry, the second one with rum and bread milk.

Christophe is bar manager at Le Calbar in Paris. He makes for us two cocktails, the first one with gin and Noilly Prat and the second one with Nikka whisky and infused vodka with chrysanthemum.

Andrea, is a bartender at The London Edition Hotel. He makes two cocktails for us, one with rye whiskey and fernet, the second with gin and rose.

Barnie, is bar manager at La Serre restaurant. He makes two cocktails for us, one with whiskey and Pedro Jimenez, the second with gin and orange shrub

Tom, is bartender at Eau de Vie, Sydney. He makes two cocktails for us, one with gin and curaçao and the second one with rum and apricot brandy.

Mimi is the bartender at Red Bar at Bam-bou in London. She makes for us two cocktails, one with champagne and cocchi americano and the second one with whisky and oriental rose tea.

Nicolas, is the bar manager at Bespoke, Paris. He makes for us two cocktails, one with tequila and cointreau and the second one with rum and basil.

Pierre, is a bartander at The Barber Shop, Sydney. He makes for us two cocktails, one with gin and green chartreuse, and the second one with rye whiskey.

Ilan is a bartender at Blind Pig Soho in London. He makes for us two cocktails, one rum based and the other one with mescal and apricot brandy.

Michael Mas : Le Mary Celeste (Paris)

Michael, is a bar manager at Le Mary Celeste, Paris. He makes for us two cocktails, one with amontillado and whisky, the second one with gin

Julius is a bartender at Lobo Plantation, Sydney. He shows us 2 cocktails, one rye and rum based and the other one is just rum based

Timo is a bartender at Door 74, Amsterdam. He shows us 2 cocktails, one gin based and Punt e Mes the other one is gin based

Téva Légale : Reverend JW Simpson (London)

Téva is a bartender at Reverend JW Simpson, London. He shows us 2 cocktails, one amarito based and the other one is rum based

Thierry is a bartender at le Calbar in Paris. He shows us 2 cocktails, one is mezcal based and the other one is rum based

Stephen is a bartender at Uncle Ming’s in Sydney. He shows us 2 cocktails rum based

Lad is a bartender at Red Bar at Bam Bou, London. He shows us 2 cocktails, one is rye and cognac based and the other one is japanese whisky based

Pat is a bartender at Vintage Cocktail Club (VCC) in Dublin. He shows us 2 cocktails, one is irish whisky based and the other one is Kentucky whisky based

Chloé is a bartender at Pas de Loup, Paris. She shows us 2 cocktails, one is rye whisky based and the other one is bourbon based

Guillaume Leblanc : Dirty Dick (Paris)

Guillaume is a bartender at Dirty Dick, Paris. He shows us 2 cocktails, one is rum based and the other one is calvados based

Steve is a bartender at Baxter Inn, Sydney. He shows us 2 cocktails, one is Rittenhouse Rye Whiskey based and the other one is blended whisky infused with violet and peaches based

Cecilia Angiulli : Gocce (Paris)

Cecilia is a bartender at Gocce, Paris. She shows us 2 cocktails, one is Campari based and the other one mezcal based

Dr Phil Gandevia is a bartender from Eau de vie, Sydney. He shows us 2 cocktails, one is gin based and the other one rum based

Simon is a bartender from Sherrybutt, Paris. He shows us 2 cocktails, one is whisky based and the other one rye whisky based

Pierre-Marie is a bartender at Basement Sate, London. He shows us 2 cocktails, one is cognac and antica formula based and the other one is gin based

Keltoum Arrachidi : Le Mary Celeste (Paris)

Keltoum is a bartender at Le Mary Celeste, Paris. She shows us 2 cocktails, one is rum based and the other one is amaro lucano based

Jay Smith : Reverend JW Simpson (London)

Jay is a bartender at Reverend JW Simpson, London. He shows us 2 cocktails, one is bourbon based and the other one is gin based

Sullivan Doh : Le Syndicat (Paris)

Sullivan is a bartender at Le Syndicat, Paris. He shows us 2 cocktails, one is cognac and dry curaçao based and the other one is eau de vie of citrus (cédrat) from Domaine Mavela in Corsica based