Hadrien Moudoulaud: Bar Nouveau (Paris)

Hadrien Moudoulaud is the co-founder of Bar Nouveau in Paris. He makes us two cocktails, one with Campari and Sweet Vermouth and the second with Awamori and Banana Cream.

Andrea Civettini is the co-founder of Galileo in Barcelona. He makes us two cocktails, one with Bourbon and Mushrooms Tincture and the second with Vodka and Banana Cold Brew.

Sofokli Cali is the founder of Nouvelle Vague in Tirana. He makes us two cocktails, one with Rye Whiskey and Homemade Ginger Syryp and the second with Gin infused with Mountain Tea and Barley and lemon juice.

Don Ransinghe is the founder of Smoke & Bitters in Hiriketiya. He makes us two cocktails, one with Gin and Tea Infusion and the second with Whisky and Falernum.

Julian Biondi is the founder of Seeds in Florence. He makes us two cocktails, one with Gin and Herbal Infusion and the second with Vodka and Lillet Blanc.

Aldar Ochirov is the head bartender of Siro in Almaty. He makes us two cocktails, one with Sweet Vermouth and Fino Sherry and the second with Gin and Homemade Aloe Basil Cordial.

Johan Evers is the co-founder of A Bar Called Gemma in Stockholm. He makes us two cocktails, one with Whisky and Amerisse and the second with Pisco and Muyu Jasmine.

Yann Tesnier is the Bar Manager at Bamboo in Paris. He makes us two cocktails, one with Cognac and Sherry Oloroso infused with Tarragon and the second with Tequila Infused with Parsley and Verjus

Luciano Ferlito is the Head Bartender of Villa San Michele in Florence. He makes us two cocktails, one with Gin and Herbal Infusion and the second with Vodka and Lillet Blanc.

Alex Skarlen is the co-founder of Lucy’s Flower Shop in Stockholm. He makes us two cocktails, one with Rye Whiskey and Punt è Mes and the second with Sherry and Overproof Rum.

Antonio Ferrara is the Bar Manager of Aman Bar in Venice. He makes us two cocktails, one with Japanse Gin and Golden Leaf and the second with Tequila and Honey.

Nico Salvatori is the Bar Manager of Oltre in Bologna. He makes us two cocktails, one with Olive Oil Gin and Black Garlic Vermouth and the second with Mezcal and Horse Radish.

Keith Motsi is the Beverage Director at Virtù at the Four Seasons in Tokyo. He makes us two cocktails, one with Rum and Campari and the second with Calvados and Absinthe

Florian Thireau is the Bar Director at Cheval Blanc in Paris. He makes us two cocktails, one with Tequila and Habanero Tincture and the second with Champagne and liqueur

Shelley Tai is the General Manager of Nutmeg & Clove in Singapore. She makes us two cocktails, one with Spiced Rum and Gula Melaka and the second with Amaro and Soy Tostead Powder.

Lucio D’orsi is the General Manager of Dry Martini in Sorrento. He makes us two cocktails, one with Gin and Sherry and the second with Whisky and Ginger Droplets.

Chris Tanner is the Bar Manager of Silverleaf in London. He makes us two cocktails, one with Gin fat washed with Olive Oil and Mastiha and the second with Whisky and Strawberry Lapsang Souchong Water.

Enrico Scarzella is the Bar Manager of Velluto in Bologna. He makes us two cocktails, one with Amaro and Dry Vermouth and the second with Tequila and Masthia.

Gina Barbachano is a bartender at Hanky Panky in Mexico City. She makes us two cocktails, one with Mezcal and Ancho Reyes and the second with Tequila and Riviera Maya Milk Punch.

Diego Pandelea is a Bartender at Especiarium Bar in Barcelona. He makes us two cocktails, one with Gin and Tomato and the second with Whisky and a Wood Cordial.

Le Cocktail Connoisseur

A blog about bartenders and cocktails around the world

Hadrien Moudoulaud: Bar Nouveau (Paris)

Andrea Civettini: Galileo (Barcelona)

Sofokli Cali: Nouvelle Vague (Tirana)

Don Ransinghe: Smoke & Bitters (Hiriketiya)

Julian Biondi: Seeds (Florence)

Aldar Ochirov: Siro (Almaty)

Johan Evers: A Bar Called Gemma (Stockholm)

Yann Tesnier: Bamboo (Paris)

Luciano Ferlito: Villa San Michele (Florence)

Alex Skarlen: Lucy’s Flower Shop (Stockholm)

Antonio Ferrara: Aman Bar (Venice)

Nico Salvatori: Oltre (Bologna)

Keith Motsi : Virtù (Tokyo)

Florian Thireau: Cheval Blanc (Paris)

Shelley Tai: Nutmeg & Clove (Singapore)

Lucio D’orsi: Dry Martini (Sorrento)

Chris Tanner: Silverleaf (London)

Enrico Scarzella: Velluto (Bologna)

Gina Barbachano: Hanky Panky (Mexico)

Diego Pandelea: Especiarium Bar (Barcelona)