Dominik Becvardi is the co-owner of Peaches & Cream in Zagreb. He makes us two cocktails, one with Bourbon and Campari and the second with Tequila and a Wasabi Lime Cordial
Dominik Becvardi: Peaches & Cream (Zagreb)
Tag Archives: bartender
Paulo Gomes: Red Frog (Lisbon)
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.
Mattia Capezzuoli: Stravinskij Bar (Rome)
Mattia Capezzuoli is the Bar Manager Stravinskij Bar. He makes us two cocktails, one with gin and bitter and the second with tequila and Pine.
Thong Hoai aka Tee: The Enigma Mansion (Ho Chi Minh City)
Thong Hoai is the head bartender of The Enigma Mansion in Saigon. He makes us two cocktails, one with Vodka and Triple Sec and the second with Chocolate waxed Whisky and Mayonnaise Liqueur
Gabriele Armani: Paradiso (Barcelona)
Gabriele Armani is the bar supervisor of Paradiso in Barcelona. He makes us two cocktails, one with gin and dry vermouth and the second with rum and brandy.
Franz-Arthur MacElhone: Harry’s Bar (Paris)
Franz-Arthur MacElhone is the owner of The Harry’s Bar in Paris. He makes us two cocktails, one with Cognac and lemon and the second with Gin and Yellow Chartreuse.
Marco Acri: Giano Bistrot (Rome)
Marco Acri is the Bar Manager ofGiano Bistrot in Rome. He makes us two cocktails, one with vodka and sea water and the second with Gentiane and Tio Pepe.
Oliver Eardley: Ivy (Paris)
Oliver Eardley is the Head Bartender of Ivy in Paris. He makes us two cocktails, one with absinthe and white vermouth and the second with Cynar and Enzymatic Carrot Cordial.
Romain de Courcy: The Ritz Bar (Paris)
Romain de Courcy is the Ritz Bar’s director in Paris. He makes us two cocktails, one with mint and neutral alcohol and the second with raspberry and eau de vie.
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.
Hadrien Moudoulaud: Bar Nouveau (Paris)
Hadrien Moudoulaud is the co-founder of Bar Nouveau in Paris. He makes us two cocktails, one with Campari and Sweet Vermouth and the second with Awamori and Banana Cream.
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.
Don Ransinghe: Smoke & Bitters (Hiriketiya)
Don Ransinghe is the founder of Smoke & Bitters in Hiriketiya. He makes us two cocktails, one with Gin and Tea Infusion and the second with Whisky and Falernum.
Julian Biondi: Seeds (Florence)
Aldar Ochirov: Siro (Almaty)
Luciano Ferlito: Villa San Michele (Florence)
Luciano Ferlito is the Head Bartender of Villa San Michele in Florence. He makes us two cocktails, one with Gin and Herbal Infusion and the second with Vodka and Lillet Blanc.
Alex Skarlen: Lucy’s Flower Shop (Stockholm)
Alex Skarlen is the co-founder of Lucy’s Flower Shop in Stockholm. He makes us two cocktails, one with Rye Whiskey and Punt è Mes and the second with Sherry and Overproof Rum.
Antonio Ferrara: Aman Bar (Venice)
Nico Salvatori: Oltre (Bologna)
Keith Motsi : Virtù (Tokyo)
Keith Motsi is the Beverage Director at Virtù at the Four Seasons in Tokyo. He makes us two cocktails, one with Rum and Campari and the second with Calvados and Absinthe