Lorenzo Di Cola is the Bar Manager of the Experimental Cocktail Club in Venice. He makes us two cocktails, one with rye whiskey and Punt E Mes Vermouth the second with Amaretto and a Cordial of Lapsang Souchong and Brine.
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.
Jia is a bartender at Employees Only, Singapore. He makes two cocktails for us, one with Whisky and Frangelico and the second with Gin and Kaffir Lime Cordial.
Téva is a bartender at Reverend JW Simpson, London. He shows us 2 cocktails, one amarito based and the other one is rum based
