Suraj Gurung: Stockton (Hong-Kong)

Suraj Gurung is the Head of Mixology at Stockton in Hong Kong. He makes us two cocktails, one with Gin and Cocchi Barolo Chinato and the second with Bacardi and Basil.

Tan Pham is the owner of ATM Cocktail Bar, in Ho Chi Minh City. He makes two cocktails for us, one with Gin and Bitter Melon and the second with Bourbon and Banana Syrup.

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.

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.

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.

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.

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.

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.

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.