Paulo Gomes is the co-owner of Red Frog Speakeasy. He makes us two cocktails, one with Rye and Shoyu Caramel and the second with Madeira and Tobacco Mix.
Paulo Gomes: Red Frog (Lisbon)
Tag Archives: amaro
Michele Buonaiuto: Cinquanta Spirito Italiano (Pagani)
Michele Buonaiuto is a bartender at Cinquanta Spirito Italiano in Pagani. He makes us two cocktails, one with Campari and Sweet Vermouth and the second with Awamori and Banana Cream.
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.
Enrico Scarzella: Velluto (Bologna)
Alessio Beltrami: Paradiso (Barcelona)
Thanos Prunarus: Baba au Rum (Athens)
Thanos Prunarus is the owner of Baba au Rum, Athens. He makes two cocktails for us, one with Rum and Metaxa and the second with Amaro and Falernum.
Edoardo Sandri: Atrium Bar (Florence)
Edoardo Sandri is the Head Bartender of the Atrium Bar at the Four Seasons in Florence. He makes us two cocktails, one with Calvados and Oyster Leaf and the second with Vodka and Amaro.
Hortense Van Der Horst: Dirty Lemon (Paris)
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.
Matteo Zed: The Court (Rome)
Michele Mariotti: MO Bar (Singapore)
David Hans: Three X Co (Kuala Lumpur)
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: Botanero (Paris)
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.
Giacomo Giannotti: Paradiso (Barcelona)
Ben Tyler: Bonhomie (Paris)
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.
Vito Pietroburgo: Mag Cafè (Milan)
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.
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.
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.