Nicolo Rossi is the co-owner of Barrier in Bergamo. He makes us two cocktails, one with Vodka and Green Tea infusion and the second with Mezcal and Black Ancho Reyes.
Nicolo Rossi: Barrier (Bergamo)
Davide Norcini: Stravinsky’s Parfumerie (Barcelona)
Davide Norcini is the assistant bar manager of Stravinsky’s Parfumerie in Barcelona. He makes us two cocktails, one with rum and Guinness reduction and the second with champagne and Passion Fruit.
Abi El Attaoui: Ceresio 7 (Milan)
Abi El Attaoui is the Bar Manager of Ceresio 7 Milan. He makes us two cocktails, one with Rye Whiskey and Balsamic Vinegar and the second with Mezcal and Salted Mango Water.
Dominik Becvardi: Peaches & Cream (Zagreb)
Dominik Becvardi is the co-owner of Peaches & Cream in Zagreb. He makes us two cocktails, one with Bourbon and Campari and the second with Tequila and a Wasabi Lime Cordial
Paulo Gomes: Red Frog (Lisbon)
Paulo Gomes is the co-owner of Red Frog Speakeasy. He makes us two cocktails, one with Rye and Shoyu Caramel and the second with Madeira and Tobacco Mix.
Niccolo Mazzucchelli: GRAMM Cafe (Milan)
Niccolo Mazzucchelli is the co-owner of GRAMM Cafe. He makes us two cocktails, one with tequila and pollen syrup and the second with Coffee Oil Gin and Frangelico.
Mattia Capezzuoli: Stravinskij Bar (Rome)
Mattia Capezzuoli is the Bar Manager Stravinskij Bar. He makes us two cocktails, one with gin and bitter and the second with tequila and Pine.
Thep Dinh: Stir (Ho Chi Minh City)
Thep Dinh is the Bar Manager of Stir in Saigon. He makes us two cocktails, one with Vodka and Triple Sec and the second with Mezcal and Bitter
Kevin Rigault: Bar Les Ambassadeurs (Paris)
Kevin Rigault is the bar Manager of Les Ambassadeurs in Paris. He makes us two cocktails, one with Cognac and lemon and the second with Gin and Yellow Chartreuse.
Thong Hoai aka Tee: The Enigma Mansion (Ho Chi Minh City)
Thong Hoai is the head bartender of The Enigma Mansion in Saigon. He makes us two cocktails, one with Vodka and Triple Sec and the second with Chocolate waxed Whisky and Mayonnaise Liqueur
Kleantino Goga: Mi-To (Tirana)
Simone Covan: Santa Cocktail Club (Florence)
Simone Covan is the bar manager of Santa Cocktail Club in Florence. He makes us two cocktails, one with Scotch Whisky and Lapsang Air and the second with Vodka and Dry Vermouth.
Gabriele Armani: Paradiso (Barcelona)
Gabriele Armani is the bar supervisor of Paradiso in Barcelona. He makes us two cocktails, one with gin and dry vermouth and the second with rum and brandy.
Vangelis Dimitris: Late Bloomers (Zurich)
Vangelis Dimitris is the co-owner of Late Bloomers in Zurich. He makes us two cocktails, one with Rum and Mastiha and the second with Rum and Hazelnut.
Franz-Arthur MacElhone: Harry’s Bar (Paris)
Franz-Arthur MacElhone is the owner of The Harry’s Bar in Paris. He makes us two cocktails, one with Cognac and lemon and the second with Gin and Yellow Chartreuse.
Marco Acri: Giano Bistrot (Rome)
Marco Acri is the Bar Manager ofGiano Bistrot in Rome. He makes us two cocktails, one with vodka and sea water and the second with Gentiane and Tio Pepe.
Oliver Eardley: Ivy (Paris)
Oliver Eardley is the Head Bartender of Ivy in Paris. He makes us two cocktails, one with absinthe and white vermouth and the second with Cynar and Enzymatic Carrot Cordial.
Romain de Courcy: The Ritz Bar (Paris)
Romain de Courcy is the Ritz Bar’s director in Paris. He makes us two cocktails, one with mint and neutral alcohol and the second with raspberry and eau de vie.
Michele Buonaiuto: Cinquanta Spirito Italiano (Pagani)
Michele Buonaiuto is a bartender at Cinquanta Spirito Italiano in Pagani. He makes us two cocktails, one with Campari and Sweet Vermouth and the second with Awamori and Banana Cream.
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.