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.

Andrea Civettini is the co-founder of Galileo in Barcelona. He makes us two cocktails, one with Bourbon and Mushrooms Tincture and the second with Vodka and Banana Cold Brew.

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

Lara Ponti is the Bar Manager of Bamboo in Bologna. She makes us two cocktails, one with Fino Sherry and Dry Vermouth and the second with Cacao Liqueur and Bitter.

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 is the Head Bartender of Paradiso in Barcelona. He makes us two cocktails, one with homemade beetroot vermouth and Campari infused with pandan and the second with amaro and xilitol cordial.

Ludovica Massucci is a bartender at The Court in Rome. She makes us two cocktails, one with Cynar and Frangelico the second with Gin and Jasmine Syrup.

Virginie Doucet is Bartender at Floreal in Florence. She makes us two cocktails, one with Rum and Pimento Dram and the second with Tequila and Chinotto Nero.

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 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 is the Head Bartender of PS150 in Kuala Lumpur. He makes us two cocktails, one with Campari and Banana Cordial and the second with Gin and Lychee Syrup.

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 is Bar Manager of MO Bar in Singapore. He makes us two cocktails, one with Cold Brew Coffee Liqueur and Campari and the second with Kafir Lime infused Gin and 3 Limes Cordial.

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 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 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 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 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 is the Head Bartender of Sexy Fish in London. He makes us two cocktails, one with Whisky and Antica Formula and the second with Gin and Black Bean Cordial.

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.

Le Cocktail Connoisseur

A blog about bartenders and cocktails around the world

Tag Archives: Campari

Hadrien Moudoulaud: Bar Nouveau (Paris)

Andrea Civettini: Galileo (Barcelona)

Keith Motsi : Virtù (Tokyo)

Lara Ponti: Bamboo (Bologna)

Clément Faure: Magniv (Paris)

Ludovica Massucci: The Court (Rome)

Virginie Doucet : Floreal (Florence)

Tommaso Ondeggia: Atrium Bar (Florence)

Noppasate “Depp” Hirunwathit: Rabbit Hole (Bangkok)

Harry Rusho: PS150 (Kuala Lumpur)

Seven Yi: Room by Le Kief (Taipei)

Michele Mariotti: MO Bar (Singapore)

Vipop Jinaphan aka Tor: Sugar Ray, You’ve Just Been Poisoned (Bangkok)

Kata Simon: Below Whisky Den (Ho Chi Minh City)

Tommaso Cecca: Camparino in Galleria (Milan)

Jerrold Khoo: Jigger & Pony (Singapore)

Adrian Niño: Bar 1802 (Paris)

James Hawkins: Sexy Fish (London)

Aaron Diaz: Carnaval Bar (Lima)