Razvan Chipara: The Cambridge Public House (Paris)

Razvan Chipara is a Bartender at The Cambridge Public House in Paris. He makes us two cocktails, one with Absinthe and Rye Whiskey and the second with Shitake and Aquavit.

Takuma Watanabe is the Head Bartender at Angel’s Share in New York. He makes us two cocktails, one with Gin and St Germain and the second with Rye Whiskey and Spiced Maple.

Riccardo Rossi is the Bar Manager at Freni e Frizioni in Rome. He makes us two cocktails, one with Rye Whisky and Maraschino and the second with Pisco and Chamomile.

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.

Simon Kong is a bartender at The Lobster Bar in the Shangri-la hotel, Hong Kong. He makes two cocktails for us, one with Rye Whisky and Cognac and the second with Pisco and Jasmine Tea.

Thibault Mequignon is the bar manager of Danico, in Paris. He makes two cocktails for us, one with Rye Whiskey and Absinthe and the second with Cachaça and Parsley Syrup.

Nicolas Blanchard is a co-owner at L’Heure du Singe, in Toulouse France. He makes two cocktails for us, one with Rye Whiskey and Elixir Suedois and the second with Rum and Baobab Syrup.

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.

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.

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.

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.

Manolis Lykiardopoulos: Odori Vermuteria (Athens)

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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

Martin, is the managing director at Dry Martini in London. He makes two cocktails for us, one is with rye and Belsazar
vermouth, and the second one is with Cognac and Pear William Eau de Vie

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

Andrea, is the bar manager of Little Quarter in Stockholm. He makes two cocktails for us, one is with Rye Whisky and the second one is with rum and green chartreuse

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

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.

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.

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

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

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

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