Ben Wilson: Lulu White (Paris)

Ben Wilson is the Head Bartender at Lulu White in Paris. He makes us two cocktails, one with Vermouth and Madeira and the second with Suze and Celery Juice.

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.

Anthony Di Lorenzo is the bar manager of CHC ARBA in Genova. He makes two cocktails for us, one with Whisky and Benedictine and the second with Aquavit and Campari.

Natalie Lau is the Bar Manager of The Old Man, in Hong Kong. She makes two cocktails for us, one with Absinthe and Cointreau and the second with Gin and Gruyere Cheese.

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.

Oliver Kritzler is the head bartender of Milk & Honey in London. He makes two cocktails for us, one with Vermouth and Sherry and the second with Whisky and Absinthe.

Arthur Combe is co-owner of Marrow in Paris. He makes two cocktails for us, one with Rum and Vergeoise and the second with Cognac and Aperol.

Louis Lebaillif is a bartender at Little Red Door in Paris. He makes two cocktails for us, one with Vodka and Cherry Blossom Cordial and the second with Mezcal and Whisky.

Roman Shabodalov is the assistant bar manager at Hawksmoor Spitalfields in London. He makes two cocktails for us, one with Gin and Lime Cordial and the second with Tequila and Absinthe.

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.

Zac is the co-owner of Crackerjack in Singapore. He makes two cocktails for us, one with Rum and Mandarin and the second with Absinthe and Blood Peach.

Joe is a barman at The American Bar in The Savoy Hotel, London. He makes two cocktails for us, one with Gin and Absinthe and the second with Rum and Mastiha.

Aurélie is co-owner of Copperbay, Paris. She makes two cocktails for us, one with Gin and Suze d’Autrefois and the second with Whisky and Green Chartreuse.

Aidan is head bartender at Dandelyan in London. He makes two cocktails for us, one with Gin and Cocchi Americano infused with Hops and the second with Whisky and Roasted Miso.

Aubin is a bartender at Tiger in Paris. He makes two cocktails for us, one with Gin and Salers and the second with Gin and Absinthe.

Joseph is a bartender at Satan’s Whiskers in London. He makes two cocktails for us, one with Gin and Absinthe and the second with Bacardi and an Apricot Liqueur

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.

Stanislas is a bar manager at Tiger, in Paris. He makes two cocktails for us, one with Gin and Bonal and the second with Gin and Calvados.

Sergio is a bartender at Kurobota, in Palma de Mallorca. He makes two cocktails for us, one with Rye Whiskey and Campari and the second with Gin and Absinthe.

Jérôme, is head bartender at Sexy Fish in Mayfair, London. He makes two cocktails for us, one with Japanese whisky and benedictine, and the second is with rum and yuzu.

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.

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.

Ian is the General Manager of Nola in London. He makes us two cocktails, one is rye whisky based and the other one uses scotch.

Le Cocktail Connoisseur

A blog about bartenders and cocktails around the world

Tag Archives: absinthe

Ben Wilson: Lulu White (Paris)

Razvan Chipara: The Cambridge Public House (Paris)

Anthony Di Lorenzo: CHC ARBA (Genova)

Natalie Lau: The Old Man (Hong Kong)

Thibault Mequignon: Danico (Paris)

Oliver Kritzler: Milk & Honey (London)

Arthur Combe: Marrow (Paris)

Louis Lebaillif: Little Red Door (Paris)

Roman Shabodalov: Hawksmoor Spitalfields (London)

Lilian Sausset: Papa Doble (Montpellier)

Simone Onorati: The Gibson (London)

Zac de Git: Crackerjack (Singapore)

Joe Lewis-White: The American Bar at The Savoy (London)

Aurélie Panhelleux: Copperbay (Paris)

Aidan Bowie : Dandelyan (London)

Aubin Arhuero : Tiger (Paris)

Joseph Hall: Satan’s Whiskers (London)

Fabio Cavagna : 1930 (Milan)

Stanislas Jouenne : Tiger (Paris)

Sergio Toffoli : Kurobota (Palma de Mallorca)

Jérôme Allaguillemette : Sexy Fish (London)

Samuel Wiktorsson : Pharmarium (Stockholm)

Alberto Martinez : 1862 Dry Bar (Madrid)

Andrea Patelli : Little Quarter (Stockholm)

Nathan Shearer : Callooh Callay (London)

Ian Mcintyre : Nola (London)