Daniel Schofield : 69 Colebrook Row (London)

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 amaretto, 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.

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.

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.

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 : Ling Long (Stockholm)

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.

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

Javier, is the bar manager at Sherry Butt in Paris. He makes two cocktails for us, one is with Japanese whisky and manzanilla sherry, and the second one is with calvados and chaï syrup

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

Remy Savage is the bar manager at Little Red Door in Paris. He makes two cocktails for us, the first one with cognac and calvados, the second one with gin and clay.

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.

Johan, is bartender at La Serre restaurant. He makes two cocktails for us, one with rye whiskey and sloe gin, the second with calvados and cognac

Ian is the General Manager of Nola in London. He makes us two cocktails, one is rye whisky based and the other one uses scotch.

Vincenzo is the bar manager at Speakeasy in Bari. He makes us two cocktails, one is gin based and the other one uses tequila and local products (Vincenzo would call this a glocal cocktail, as it uses global and local ingredients). More →

Mia Seo : Uncle Ming’s (Sydney)

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.