Jerrold Khoo: Jigger & Pony (Singapore)

Jerrold Khoo is the bar manager of Jigger & Pony in Singapore. He makes us two cocktails, one with Bourbon and Yuzu Marmalade and the second with Gin and Melon Liqueur.

Matteo di Ienno is the Bar Manager of Locale in Florence. He makes us two cocktails, one with Gin and Hibiscus Flower and the second with Rum and Bee Pollen.

Mario Farulla is the Bar Manager at Baccano in Rome. He makes us two cocktails, one with Gin and Dry Vermouth and the second with Gin and Bitter.

Nicolas Margeot is the Bar Manager at Carry Nation in Marseille. He makes us two cocktails, one with Gin and Orange Flowers and the second with Rum and Maple Syrup.

Tan Pham is the owner of ATM Cocktail Bar, in Ho Chi Minh City. He makes two cocktails for us, one with Gin and Bitter Melon and the second with Bourbon and Banana Syrup.

Simon Kong is a bartender at The Lobster Bar in the Shangri-la hotel, Hong Kong. He makes two cocktails for us, one with Rye Whisky and Cognac and the second with Pisco and Jasmine Tea.

Guillaume Quenza is co-owner of Frequence in Paris. He makes two cocktails for us, one with Whisky and Maraschino and the second with Genever and Suze.

Paola Idda is a bartender at the Blue Bar in The Berkeley, in London. She makes two cocktails for us, one with Gin and Martini Bitter and the second with Rum and Visciolata Vinaigrette.

Riccardo Marinelli is the bar manager at The Jerry Thomas Project in Rome. He makes two cocktails for us, one with Rye Whiskey and Maraschino Liqueur and the second with Gin and Bergamot.

Arthur Combe is co-owner of Marrow in Paris. He makes two cocktails for us, one with Rum and Vergeoise and the second with Cognac and Aperol.

Roberto Artusio is the co-owner and bartender at La Punta Expendio de Agave in Rome. He makes two cocktails for us, one with Tequila and Chocolate Bitters and the second with Mezcal and Wine Syrup.

Giacomo Giannotti is the bar manager at Paradiso in Barcelona. He makes two cocktails for us, one with whisky and Truffle Honey and the second with Vodka and Saint Germain Liqueur.

Charlinsky Perez is the head bartender at La Gintoneria in San Sebastian (Donostia) in the Basque Country, Spain. He makes two cocktails for us, one with Gin and Cardamon Bitters and the second with Rum and Drambuie.

Will Hawes is bar manager at Disrepute in London. He makes two cocktails for us, one with Cognac and Peach Cream and the second with Rum and Merlet Cassis.

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.

Francesco is a bartender at Backdoor 43 in Milan, the smallest bar in the world. He makes two cocktails for us, one with Whisky and Cocchi Torino and the second with Whisky and Umeshu.

Jennifer is a bartender at Café Moderne, Paris. She makes two cocktails for us, one with Rum and Suze and the second with Bourbon and Rye Whiskey.

Le Cocktail Connoisseur

A blog about bartenders and cocktails around the world

Tag Archives: bitter

Jerrold Khoo: Jigger & Pony (Singapore)

Matteo di Ienno: Locale (Florence)

Mario Farulla: Baccano (Rome)

Nicolas Margeot: Carry Nation (Marseille)

Tan Pham: ATM Cocktail Bar (Ho Chi Minh City)

Simon Kong: Lobster Bar in Shangri-La (Hong-Kong)

Guillaume Quenza: Frequence (Paris)

Paola Idda: Blue Bar at The Berkeley (London)

Riccardo Marinelli: Jerry Thomas (Rome)

Arthur Combe: Marrow (Paris)

Roberto Artusio: La Punta (Rome)

Giacomo Giannotti: Paradiso (Barcelona)

Charlinsky Perez: La Gintoneria (San Sebastian)

Will Hawes: Disrepute (London)

Jia Wei: Employees Only (Singapore)

Francesco Bonazzi: Backdoor 43 (Milan)

Jennifer Le Nechet : Café Moderne (Paris)