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: Nouvelle Vague (Tirana)
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: Smoke & Bitters (Hiriketiya)
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: Seeds (Florence)
Aldar Ochirov: Siro (Almaty)
Johan Evers: A Bar Called Gemma (Stockholm)
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: Bamboo (Paris)
Luciano Ferlito: Villa San Michele (Florence)
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: Lucy’s Flower Shop (Stockholm)
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: Aman Bar (Venice)
Nico Salvatori: Oltre (Bologna)
Keith Motsi : Virtù (Tokyo)
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: Cheval Blanc (Paris)
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: Nutmeg & Clove (Singapore)
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: Dry Martini (Sorrento)
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: Silverleaf (London)
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: Velluto (Bologna)
Gina Barbachano: Hanky Panky (Mexico)
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: Especiarium Bar (Barcelona)
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.
Tsunetaka Imada: Angel’s Share (New York)
Tsunetaka Imada is the Senior Bartender at Angel’s Share in New York. He makes us two cocktails, one with Rum and Kokutto Syrup and the second with Cognac and Orgeat Cookie.