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
Tag Archives: Campari
Lara Ponti: Bamboo (Bologna)
Clément Faure: Magniv (Paris)
Clément Faure is the co-owner of Magniv in Paris. He makes us two cocktails, one with Tequila and a Beetroot Shrub, the second with Vodka Infused with Black Garlic and Amber Vermouth Infused with Thym, Origano and Rosemary
Alessio Beltrami: Paradiso (Barcelona)
Ludovica Massucci: The Court (Rome)
Virginie Doucet : Floreal (Florence)
Tommaso Ondeggia: Atrium Bar (Florence)
Tommaso Ondeggia is the Bar Manager of Atrium Bar at the Four Seasons in Florence. He makes us two cocktails, one with Gin and Campari and the second with Tequila and Tiger Milk.
Noppasate “Depp” Hirunwathit: Rabbit Hole (Bangkok)
Noppasate “Depp” Hirunwathit is the Head Bartender of Rabbit Hole in Bangkok. He makes us two cocktails, one with Campari and Dry Vermouth and the second with Rye Whiskey and Charcoal Pandan Vermouth.
Harry Rusho: PS150 (Kuala Lumpur)
Seven Yi: Room by Le Kief (Taipei)
Seven Yi is the owner of Room by Le Kief in Taipei. He makes us two cocktails, one with Vodka sous vide with Sichuan Peppercorn and Lychee Syrup and the second with Matcha Tea Powder and Homemade Gin.
Michele Mariotti: MO Bar (Singapore)
Vipop Jinaphan aka Tor: Sugar Ray, You’ve Just Been Poisoned (Bangkok)
Vipop Jinaphan is the co-owner of Sugar Ray, You’ve Just Been Poisoned in Bangkok. He makes us two cocktails, one with Rye Whisky and Cynar and the second with Campari infused with Bengal Spiced Tea and Cocchi Torino.
Kata Simon: Below Whisky Den (Ho Chi Minh City)
Kata Simon is the bar manager of Below Whisky Den in Ho Chi Minh City. She makes us two cocktails, one with Gin and Vermouth and the second with Whisky and Tomato washed Campari
Tommaso Cecca: Camparino in Galleria (Milan)
Tommaso Cecca is the store manager & head bartender of Camparino in Galleria in Milan. He makes us two cocktails, one with Campari and Seltz Marmalade and the second with Gin and Sweet Vermouth.
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.
Adrian Niño: Bar 1802 (Paris)
Adrian Niño is the Beverage Director of Bar 1802 at Monte Cristo Hotel in Paris. He makes us two cocktails, one with Rum and Campari infused with Shiso Leaves and the second with Whisky and Corsican Chestnuts Liqueur.
James Hawkins: Sexy Fish (London)
Aaron Diaz: Carnaval Bar (Lima)
Aaron Diaz is the founder of Carnaval Bar in Lima. He makes us two cocktails, one with Gin and Carpano and the second with Green Chartreuse and Beer.