Keith Motsi : Virtù (Tokyo)

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.

Pauline Le Dily is the bar manager at Divine in Paris. She makes us two cocktails, one with Fino Sherry and Lime and the second with Rum and Apple Cider.

Cristina Hernandez is the head bartender at Candelaria in Paris. She makes us two cocktails, one with Tequilla and Coriander and the second with Picso and Fino Sherry.

Sara Moudoulaud is a Bartender at Divine in Paris. She makes us two cocktails, one with Calvados and Salers and the second with Bourbon and St Germain.

Aleksandra Dziubak is a bartender at Marlowe Bar in Barcelona. She makes us two cocktails, one with Gin and Dry Vermouth and the second with Sake and Bread Syrup.

Pietro Collina is the Bar Director at The NoMad in New York. Pietro Collina is the Bar Director at The Nomad hotel in New York. He makes us two cocktails, one with Martini Ambrato and Maraschino and the second with Agave and Green Tea Yoghurt.

Cyan Wong is a Bartender at Mint Gun Club in London. She makes us two cocktails, one with St Germain and Fino Sherry and the second with Chazalette and Geranium Water.

Margot Lecarpentier is the co-owner at Combat in Paris. She makes two cocktails for us, one with Cognac and Fino Sherry and the second with Calvados and Benedictine.

Maxime, is the head bartender of Experimental Cocktail Club (ECC) in Paris. He makes two cocktails for us, one with sherry and antica formula, and the second is with verjus and cognac.

Mido is the head bartender and co-founder at Café Moderne in Paris. He makes two cocktails for us, one with gin and bergamot and the other uses mezcal and rum.

Joseph, is the founder of Mabel in Paris. He makes two cocktails for us, the first with cuban rum and fino sherry and his second combines port infused with pandan and homemade sherbet.

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.

Ian is the General Manager of Nola in London. He makes us two cocktails, one is rye whisky based and the other one uses scotch.

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.

Le Cocktail Connoisseur

A blog about bartenders and cocktails around the world

Tag Archives: fino sherry

Keith Motsi : Virtù (Tokyo)

Lara Ponti: Bamboo (Bologna)

Pauline Le Dily: Divine (Paris)

Cristina Hernandez: Candelaria (Paris)

Sara Moudoulaud Lecoyer: Divine (Paris)

Aleksandra Dziubak: Marlowe Bar (Barcelona)

Pietro Collina: The NoMad (New York)

Cyan Wong: Mint Gun Club (London)

Margot Lecarpentier: Combat (Paris)

Maxime Potfer : Experimental Cocktail Club (Paris)

Mido Ahmed Yahi : Café Moderne (Paris)

Joseph Akhavan : Mabel (Paris)

Amaury Guyot : Dersou (Paris)

Ian Mcintyre : Nola (London)

Simon Toohey : Callooh Callay (London)