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.
Mido Ahmed Yahi : Café Moderne (Paris)
Gn Chan : Angel’s Share (New York)
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 Allaguillemette : Sexy Fish (London)
René Hedeland Larsen : Ruby (Copenhagen)
Bar Shira : Imperial Craft (Tel Aviv)
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 Buda : The Dead Rabbit (New York)
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 de la Vega : La Suerte del Coyote (Tulum)
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 Kyritsis : The Clumsies (Athens)
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.
Sother Teague : Amor y Amargo (New York)
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.
Giuseppe Tatone : Luau Tiki Bar (Bari)
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 Akhavan : Mabel (Paris)
Nico de Soto : Mace (New York)
Adam McMahon : Frontier Room (London)
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 : Employees Only (New York)
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 : Collage (Barcelona)
Samuel Wiktorsson : Pharmarium (Stockholm)
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 Giorgini : Monna Lisa Caffe (Ostuni)
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 : Dersou (Paris)
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 Wilson : Happiness Forgets (London)
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.