Florian Thireau is the Bar Director at Cheval Blanc in Paris. He makes us two cocktails, one with Tequila and Habanero Tincture and the second with Champagne and liqueur
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Gregory Buda : The Dead Rabbit (New York)
Gregory is a bartender at The Dead Rabbit Grocery and Grog in New York City. He makes two cocktails for us, one with rye and cognac and the other uses gin and parsnip juice.
Simon Toohey : Callooh Callay (London)
Simon Toohey is bar manager at Callooh Callay in London. He makes two cocktails for us, the first one with gin and fino sherry, the second one with rum and bread milk.