Lorenzo Di Cola is the Bar Manager of the Experimental Cocktail Club in Venice. He makes us two cocktails, one with rye whiskey and Punt E Mes Vermouth the second with Amaretto and a Cordial of Lapsang Souchong and Brine.
Konstantin Plesovskikh is the co-founder of Chainaya Tea & Cocktails in Moscow. He makes us two cocktails, one gin and dry vermouth infused with pear the second with calvados and cynar.
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
Andrey Bolshakov is the head bartender at Insider Bar in Moscow. He makes us two cocktails, one with peanut butter distillate and Cocchi Torino the second with sea buckthorns distillate and squid ink oil.
Hugo Combe is the owner of Classique Paris, Paris. He makes two cocktails for us, one with Cynar and Dolin Butter and the second with Aperol and Kompot Pepper.
Adal Marquez is the head Bartender of Boadas Cocktails, Barcelona. He makes two cocktails for us, one with Gin and Vermouth and the second with Rum and Curaçao.
Thanos Prunarus is the owner of Baba au Rum, Athens. He makes two cocktails for us, one with Rum and Metaxa and the second with Amaro and Falernum.
Vincenzo Civita is a Bartender at Picteau Cocktail Bar at the Lungarno Collection in Florence. He makes us two cocktails, one with Cognac and Benedictine and the second with Homemade Raspberry Wine and Bitter.
Edoardo Sandri is the Head Bartender of the Atrium Bar at the Four Seasons in Florence. He makes us two cocktails, one with Calvados and Oyster Leaf and the second with Vodka and Amaro.
Francesco Onnis is the head bartender at Moonshiner in Paris. He makes us two cocktails, one with Gin and Dry Vermouth the second with Mezcal infused with Prickly Pear and Christian Drouin Blanche de Normandie.
Juan Carlos Lopez is the Head Bartender of Mumbai Café in Lyon. He makes us two cocktails, one with Mezcal and Palo Santo and the second with Sherry and Pandan.
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.
Hortense Van Der Horst is the head bartender at Dirty Lemon in Paris. She makes us two cocktails, one with White Myrtle Liqueur and Dry Vermouth and the second with Whisky infused with Earl Grey, Bergamot and Maple Syrup Tea and Amaro.
Bin Chen is the Bar Manager of Staff Only Club in Taipei. He makes us two cocktails, one with Dried Puffer Fish Fin Sake and Gin and the second with Violette Liqueur and Becherovka.
