Kevin Rigault is the bar Manager of Les Ambassadeurs in Paris. He makes us two cocktails, one with Cognac and lemon and the second with Gin and Yellow Chartreuse.
Kevin Rigault: Bar Les Ambassadeurs (Paris)
Tag Archives: angostura
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.
Julian Biondi: Seeds (Florence)
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.
Nikitas Stoilis: Gorilla Bar (Thessaloniki)
Nikitas Stoilis is a Bartender at Gorilla Bar in Thessaloniki. He makes us two cocktails, one with Bourbon and Orinoco Barrel-Aged and the second with Metaxa and a Mango Cordial.
Lorenzo Di Cola: Experimental Cocktail Club (Venice)
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.
Andrey Bolshakov: Insider Bar (Moscow)
Andrey Bolshakov is the head bartender at Insider Bar in Moscow. He makes us two cocktails, one with peanut butter distillate and Cocchi Torino the second with sea buckthorns distillate and squid ink oil.
Vincenzo Civita: Picteau Cocktail Bar (Florence)
Vincenzo Civita is a Bartender at Picteau Cocktail Bar at the Lungarno Collection in Florence. He makes us two cocktails, one with Cognac and Benedictine and the second with Homemade Raspberry Wine and Bitter.
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.
Jamie Rhind: Bamboo Bar (Bangkok)
Jamie Rhind is the Bar Manager of The Bamboo Bar in Bangkok. He makes us two cocktails, one with Fino Sherry with White Vermouth and the second with Tequila Fat Washed with Coconut Oil.
Phu Nguyen aka Phil: Irusu Lounge (Ho Chi Minh City)
Andrew Ho: Hope & Sesame (Guangzhou)
Andrew Ho is the co-owner of Hope & Sesame in Guangzhou. He makes us two cocktails, one with Rum and Balsamic Vinegar Reduction and the second with Banana Liqueur and Cereal Milk.
Olivier Martinez: House Garden (Paris)
Olivier Martinez is the co-founder of House Garden in Paris. He makes us two cocktails, one with Whisky and Gingerbread Syrup and the second with Elderflower Liqueur and Chouchen.
Demie Kim: Alice Cheongdam (Seoul)
Demie Kim is the head bartender at Alice Cheongdam in Seoul. He makes us two cocktails, one with Gin and Octomore Solution and the second with Rum and Dry Persimmons.
Adam Caron: Symbiose (Bordeaux)
Adam Caron is a bartender at Symbiose in Bordeaux. He makes us two cocktails, one with Pinault des Charentes and Rye Whiskey and the second with Sochu and Floch de Gascogne.
Marcio Silva: Guilhotina (Sao Paulo)
Marcio Silva is the owner of Guilhotina in Sao Paulo. He makes us two cocktails, one with Rum and Masala syrup and the second with Cachaça and Molasses.
Bruce Govia: FAM (London)
Patrick Pistolesi: Drink Kong (Rome)
Patrick Pistolesi is the owner of Drink Kong in Rome. He makes us two cocktails, one with Whisky and Amer Picon and the second with Eau de Vigne and Blue Curacao.
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.