Nicolas Margeot: Carry Nation (Marseille)

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.

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.

Alexis Argyrou is a bartender at Lost + Found Drinkery in Nicosia, Cyprus. He makes two cocktails for us, one with rum and lime and the second with Mastiha and Pineapple Cordial.

Louis Lebaillif is a bartender at Little Red Door in Paris. He makes two cocktails for us, one with Vodka and Cherry Blossom Cordial and the second with Mezcal and Whisky.

Adolfo Raba is a bartender at Dry Bar in Maria Cristina Hotel Luxurious Collection in San Sebastian. He makes two cocktails for us, one with Gin and Dry Vermouth and the second with Cachaça and Grand Marnier Liqueur.

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.

Sebastien Gans is the head bartender at Carbon in Paris. He makes two cocktails for us, one with Mezcal and Homemade Vermouth and the second with Rum and Sherry Oloroso.

Nicolas Goradesky is a bartender at Bisou in Paris. He makes two cocktails for us, one with Whisky and Cap Corse and the second with Rum and Zucchini Juice.

Krzysiek Brzostowski is a bartender at Woda Ognista in Warsaw. He makes two cocktails for us, one with Gin and Yellow Chartreuse and the second with Cognac and Orgeat.

Lilian Sausset is the head bartender at Papa Doble in Montpellier. He makes two cocktails for us, one with Rye Whisky and Punt e Mes and the second with Amaretto and Absinthe.

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.

Ben Tyler is the head bartender at Bonhomie in Paris. He makes two cocktails for us, one with Rum and Mastiha and the second with Whisky and Cynar.

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.

Zac is the co-owner of Crackerjack in Singapore. He makes two cocktails for us, one with Rum and Mandarin and the second with Absinthe and Blood Peach.

Sacha is the co-owner of Le Parfum in Montpellier. He makes two cocktails for us, one with Rum and Cloves and the second with Rum and Butter.

Chris is the founder of Coupette, London. He makes two cocktails for us, one with Rum and Champagne and the second with Calvados and Apple Juice.

Aurélie is co-owner of Copperbay, Paris. She makes two cocktails for us, one with Gin and Suze d’Autrefois and the second with Whisky and Green Chartreuse.

Charmaine is a bartender at 28 Hong Kong Street, Singapore. She makes two cocktails for us, one with Gin and Suze and the second with Pisco and Aperol.

Gabor is head bartender at Artesian in the Langham Hotel, London. He makes two cocktails for us, one with Gin and Acerola Cordial and the second with Unicum Keseru and Supermalt.

Vassilis is the owner of PK Cocktail Bar in Santorini. He makes two cocktails for us, one with Raki and Honey and the second with Gin and Frago Stafilo.

Max and Noel are the owners of Three Sheets in London. They make two cocktails for us, one with Whisky and Miso Paste and the second with Gin and Verjus.

YiJun is a bartender at Operation Dagger in Singapore. She makes two cocktails for us, one with Rye Whiskey and Bee Pollen and the second with Tequila and Chocolate.

Alex is a bartender at Beaufort Bar at the Savoy in London. He makes two cocktails for us, one with Oloroso Sherry and Vermouth and the second with Rye and Campari.

Joseph is the owner of Red House in Paris. He makes two cocktails for us, one with Rye and Drambuie and the second with Mezcal and Celery.

Greg Almeida: Scarfes Bar (London)

Greg is head bartender at Scarfes Bar at the Rosewood Hotel in London. He makes two cocktails for us, one with Gin and Mastiha and the second with Whisky and Benedictine.

Thanos is a bartender at The Gin Joint in Athens. He makes two cocktails for us, one with Gin and Sauterne Wine and the second with Genever and Agave.

Chiara Beretta is the head bartender at Rita in Milan. She makes two cocktails for us, one with Punt e Mes and Campari and the second with Tequila and Cumin.

Hyacinthe is the head bartender at Le Mary Céleste in Paris. He makes two cocktails for us, one with Gin and Dry Vermouth and the second with Cachaça and Suze.

Aidan is head bartender at Dandelyan in London. He makes two cocktails for us, one with Gin and Cocchi Americano infused with Hops and the second with Whisky and Roasted Miso.

Stefanos is the founder of The Trap in Athens. He makes two cocktails for us, one with Gin and homemade Vermouth and the second with Bourbon and Campari.

Vito is a bartender at Mag Cafè in Milan. He makes two cocktails for us, one with Vermouth and Gum Syrup and the second with Mezcal and Old Sailor Coffee.

Elena is a bartender at La Mezcaleria – Bar Clandestino in the 1K Hotel, Paris. She makes two cocktails for us, one with dry agave and fireball and the second with mezcal and lemongrass.

Jon is a bartender at Tippling Club in Singapore. He makes two cocktails for us, one with rum and salt and the second with Bacardi and egg yolk.

Manolis is the founder of Odori Vermuteria in Athens. He makes two cocktails for us, one with Rye Whiskey and Ouzo and the second with Tequila and Ginger Beer.

Aubin is a bartender at Tiger in Paris. He makes two cocktails for us, one with Gin and Salers and the second with Gin and Absinthe.

Joseph is a bartender at Satan’s Whiskers in London. He makes two cocktails for us, one with Gin and Absinthe and the second with Bacardi and an Apricot Liqueur

Panos is a bartender at The Clumsies in Athens. He makes two cocktails for us, one with Rum and Red Port and the second with Vodka and an Aphrodisiac Potion

Jen is bar manager at Red House in Paris. She makes two cocktails for us, one with Tequila and Salers and the second with Whiskey and Violet Cream.

Fabio is the host of 1930 in Milan. He makes two cocktails for us, one with Rye Whiskey and Gum Syrup and the second with Bourbon and Saffron Syrup.

Stanislas is a bar manager at Tiger, in Paris. He makes two cocktails for us, one with Gin and Bonal and the second with Gin and Calvados.

Sergio is a bartender at Kurobota, in Palma de Mallorca. He makes two cocktails for us, one with Rye Whiskey and Campari and the second with Gin and Absinthe.

Elias is a bartender at Baba au Rum, Athens. He makes two cocktails for us, one with Rum and Green Chartreuse and the second with Pisco and Elderflower.

Tarek is a bartender at Le Ballroom, Paris. He makes two cocktails for us, one with Gin and Carpano, and the second with Mezcal and Karela.

Aristotelis is bar manager at Le Syndicat, Paris. He makes two cocktails for us, one with french Whisky and Sauvignon, and the second with Calvados and Bonal.

Constança, is bar manager at Peg + Patriot, London. She makes two cocktails for us, one with Tequila and Tonic, and the second with Cognac and Fernet Branca.

Alexandre, is head bartender at La Mezcaleria – Bar Clandestino in the 1K Hotel, Paris. He makes two cocktails for us, one with Mezcal and Agave, and the second with Tequila and Sotol Plata.

Dustin, is a bartender at Canon in Seattle and founder of Blind Tiger Cocktail Co. He makes two cocktails for us, one with Vodka and Noilly Prat, and the second with Rum and Velvet Falernum.

Jonathan, is a bartender at Sherry Butt in Paris. He makes two cocktails for us, one with Whisky and Noilly Prat, and the second with Rum and Cumin.

Bart Miedeksza, is a bartender at High Water in London. He makes two cocktails for us, one with Gin and Luxardo Maraschino, and the second with Gin and St Germain.

Paul Carpentier, is a bartender at Danico in Paris. He makes two cocktails for us, one with gin and Cocchi vermouth amaro, and the second with sake and rye whiskey.