Hortense Van Der Horst is the head bartender at Dirty Lemon in Paris. She makes us two cocktails, one with White Myrtle Liqueur and Dry Vermouth and the second with Whisky infused with Earl Grey, Bergamot and Maple Syrup Tea and Amaro.
David Hans is the co-owner of Three X Co in Kuala Lumpur. He makes us two cocktails, one with Gin infused with Chrysanthemum and Yuzu Tonic Water and the second with Homemade Guinness Amaro and Pineapple juice.
Nicolas Cruz is the Head Bartender of Botanero in Paris. He makes us two cocktails, one with Madeira and Amaro and the second with White Vermouth and Orgeat.
Ben Tyler is the head bartender at Bonhomie in Paris. He makes two cocktails for us, one with Rum and Mastiha and the second with Whisky and Cynar.
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.
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.
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.
