Alex Lawrence: Dandelyan (London)

Alex Lawrence is the Head Bartender at Dandelyan, in London. He makes two cocktails for us, one with Gin and Fino Sherry and the second with Vodka and a Pink Sour Mix.

Rory Shepherd is a Head of operations at Little Red Door, in Paris. He makes two cocktails for us, one with Aquavit and Cynar and the second with Gin and Birch Water.

Coralie Doillet is a Bartender at Sol y Sombra, in Barcelona. She makes two cocktails for us, one with Bacardi and Maraschino and the second with Calvados and Rye Whiskey.

Guillaume Quenza is co-owner of Frequence in Paris. He makes two cocktails for us, one with Whisky and Maraschino and the second with Genever and Suze.

Paola Idda is a bartender at the Blue Bar in The Berkeley, in London. She makes two cocktails for us, one with Gin and Martini Bitter and the second with Rum and Visciolata Vinaigrette.

Riccardo Marinelli is the bar manager at The Jerry Thomas Project in Rome. He makes two cocktails for us, one with Rye Whiskey and Maraschino Liqueur and the second with Gin and Bergamot.

Hamish Dowie is bartender at Swift, in London. He makes two cocktails for us, one with Gin and Campari and the second with Mezcal and a Sugar Snap Pea Sorbet.

Alexis Argyrou is a bartender at Lost + Found Drinkery in Nicosia, Cyprus. He makes two cocktails for us, one with rum and lime and the second with Mastiha and Pineapple Cordial.

Andrea Benvegna is the assistant bar manager of Waeska Bar at the Mandrake Hotel, in London. He makes two cocktails for us, one with Fino Sherry and a blend of Vermouth and the second with Vodka and a Clarified Geneper Milk.

Antonio Naranjo is bar manager at Dr. Stravinsky in Barcelona. He makes two cocktails for us, one with Rum and lime juice and the second with Vodka and kombucha.

Arthur Combe is co-owner of Marrow in Paris. He makes two cocktails for us, one with Rum and Vergeoise and the second with Cognac and Aperol.

William Hetzel is assistant bar manager at Scout in London. He makes two cocktails for us, one with Vodka and Kefir and the second with Gin and Whisky.

Margot Lecarpentier is the co-owner at Combat in Paris. She makes two cocktails for us, one with Cognac and Fino Sherry and the second with Calvados and Benedictine.

Jordi Baques Velasquez is the founder and head bartender at Sol y Sombra in Barcelona. He makes two cocktails for us, one with Gin and Dry Vermouth and the second with Mezcal and Cherry Heering.

Giorgio Bargiani is a senior mixologist at The Connaught Bar in London. He makes two cocktails for us, one with Bacardi Heritage and Galliano Autentico and the second with Whiskey and Balsamic Vinegar.

Xavi Prat Lacamara is a co-owner of Stereo 18 in Barcelona. He makes two cocktails for us, one with Rum and Pedro Ximenez and the second with Pisco and Saint Germain Liqueur.

Louis Lebaillif is a bartender at Little Red Door in Paris. He makes two cocktails for us, one with Vodka and Cherry Blossom Cordial and the second with Mezcal and Whisky.

Adolfo Raba is a bartender at Dry Bar in Maria Cristina Hotel Luxurious Collection in San Sebastian. He makes two cocktails for us, one with Gin and Dry Vermouth and the second with Cachaça and Grand Marnier Liqueur.

Giacomo Giannotti is the bar manager at Paradiso in Barcelona. He makes two cocktails for us, one with whisky and Truffle Honey and the second with Vodka and Saint Germain Liqueur.

Sebastien Gans is the head bartender at Carbon in Paris. He makes two cocktails for us, one with Mezcal and Homemade Vermouth and the second with Rum and Sherry Oloroso.

Ginevra Castagnoli is a bartender at Creps al Born in Barcelona. She makes two cocktails for us, one with rum and lime and the second with pisco and Cointreau.

Nicolas Goradesky is a bartender at Bisou in Paris. He makes two cocktails for us, one with Whisky and Cap Corse and the second with Rum and Zucchini Juice.

Roman Shabodalov is the assistant bar manager at Hawksmoor Spitalfields in London. He makes two cocktails for us, one with Gin and Lime Cordial and the second with Tequila and Absinthe.

Krzysiek Brzostowski is a bartender at Woda Ognista in Warsaw. He makes two cocktails for us, one with Gin and Yellow Chartreuse and the second with Cognac and Orgeat.

Lilian Sausset is the head bartender at Papa Doble in Montpellier. He makes two cocktails for us, one with Rye Whisky and Punt e Mes and the second with Amaretto and Absinthe.

Marcis Dzelzainis is the Bar Manager at Sager + Wilde, Paradise Row in London and director of Abacus Drinks Ltd. He makes two cocktails for us, one with Gin and Campari and the second with Mezcal and Pineapple Shrub.

Charlinsky Perez is the head bartender at La Gintoneria in San Sebastian (Donostia) in the Basque Country, Spain. He makes two cocktails for us, one with Gin and Cardamon Bitters and the second with Rum and Drambuie.

Simone Onorati is a bartender at The Gibson in London. He makes two cocktails for us, one with Rye Whisky and Cannabis and the second with Vodka and Spices.

Ben Tyler is the head bartender at Bonhomie in Paris. He makes two cocktails for us, one with Rum and Mastiha and the second with Whisky and Cynar.

Will Hawes is bar manager at Disrepute in London. He makes two cocktails for us, one with Cognac and Peach Cream and the second with Rum and Merlet Cassis.

Zac is the co-owner of Crackerjack in Singapore. He makes two cocktails for us, one with Rum and Mandarin and the second with Absinthe and Blood Peach.

Sacha is the co-owner of Le Parfum in Montpellier. He makes two cocktails for us, one with Rum and Cloves and the second with Rum and Butter.

Chris is the founder of Coupette, London. He makes two cocktails for us, one with Rum and Champagne and the second with Calvados and Apple Juice.

Jia is a bartender at Employees Only, Singapore. He makes two cocktails for us, one with Whisky and Frangelico and the second with Gin and Kaffir Lime Cordial.

Joe is a barman at The American Bar in The Savoy Hotel, London. He makes two cocktails for us, one with Gin and Absinthe and the second with Rum and Mastiha.

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.

Max and Noel are the owners of Three Sheets in London. They make two cocktails for us, one with Whisky and Miso Paste and the second with Gin and Verjus.

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 Almeida: Scarfes Bar (London)

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.