Oliver Eardley is the Head Bartender of Ivy in Paris. He makes us two cocktails, one with absinthe and white vermouth and the second with Cynar and Enzymatic Carrot Cordial.
Oliver Eardley: Ivy (Paris)
Tag Archives: cynar
Alessandro Palazzi: Dukes Bar (London)
Konstantin Plesovskikh: Chainaya Tea & Cocktails (Moscow)
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.
Ludovica Massucci: The Court (Rome)
Hugo Combe: Classique (Paris)
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.
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.
Ashish Sharma: Bar Trigona (Kuala Lumpur)
Samuel Kwok: Quinary (Hong Kong)
Rory Shepherd: Little Red Door (Paris)
Rory Shepherd is a Head of operations at Little Red Door, in Paris. He makes two cocktails for us, one with Aquavit and Cynar and the second with Gin and Birch Water.
Ben Tyler: Bonhomie (Paris)
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.
Tara Garnell : Original Sin (London)
Tara is the General Manager of Original Sin in London. She makes two cocktails for us, one with Rye Whiskey and Maple Syrup and the second with Gin and Cynar.
Leonardo Giorgini : Monna Lisa Caffe (Ostuni)
Leonardo, is the owner of Monna Lisa Caffe in Ostuni. He makes two cocktails for us, one with Scotch Whisky and ginger juice, and the second is with Manzanilla and Dolin Dry
Amaury Guyot : Dersou (Paris)
Amaury Guyot is head bartender at Dersou in Paris. Dersou is one of the first restaurants in the world thats tasting menu is paired with a different cocktail for each course and it’s menu (both food and cocktails) changes daily. He makes two cocktails for us, one is with Scotch Whisky and Cynar, and the second is with Gin and chinese pomelo.