Kleantino Goga is the founder of Mi-TO in Tirana. He makes us two cocktails, one with Campari and Red Vermouth and the second with Mezcal and Grande Chartreuse Elixir.
Tag Archives: juice
Sofokli Cali: Nouvelle Vague (Tirana)
Sofokli Cali is the founder of Nouvelle Vague in Tirana. He makes us two cocktails, one with Rye Whiskey and Homemade Ginger Syryp and the second with Gin infused with Mountain Tea and Barley and lemon juice.
Don Ransinghe: Smoke & Bitters (Hiriketiya)
Don Ransinghe is the founder of Smoke & Bitters in Hiriketiya. He makes us two cocktails, one with Gin and Tea Infusion and the second with Whisky and Falernum.
Julian Biondi: Seeds (Florence)
Nico Salvatori: Oltre (Bologna)
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
Florian Thireau: Cheval Blanc (Paris)
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
Shelley Tai: Nutmeg & Clove (Singapore)
Shelley Tai is the General Manager of Nutmeg & Clove in Singapore. She makes us two cocktails, one with Spiced Rum and Gula Melaka and the second with Amaro and Soy Tostead Powder.
Lucio D’orsi: Dry Martini (Sorrento)
Lucio D’orsi is the General Manager of Dry Martini in Sorrento. He makes us two cocktails, one with Gin and Sherry and the second with Whisky and Ginger Droplets.
Tsunetaka Imada: Angel’s Share (New York)
Tsunetaka Imada is the Senior Bartender at Angel’s Share in New York. He makes us two cocktails, one with Rum and Kokutto Syrup and the second with Cognac and Orgeat Cookie.
Martina Bonci: Gucci in Giardino 25 (Florence)
Martina Bonci is the Bar Manager at Gucci in Giardino 25 in Florence. She makes us two cocktails, one with Gin and Yuzu Sake and the second with Tequila and Ancho Reyes.
Ignacio Ceretti: Especiarium Bar (Barcelona)
Ignacio Ceretti is a Bartender at Especiarium Bar in Barcelona. He makes us two cocktails, one with Rum and Curry and the second with Mezcal and a Mole Syrup.
Andrey Bolshakov: Insider Bar (Moscow)
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.
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.
Virginie Doucet : Floreal (Florence)
Tommaso Ondeggia: Atrium Bar (Florence)
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.
Bin Chen: Staff Only Club (Taipei)
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.
Ping Rojanat Chareonsri: Find The Locker Room (Bangkok)
Ping Rojanat Chareonsri is the Beverage Director of Find the Locker Room in Bangkok. He makes us two cocktails, one with Vodka infused with Celery &Chilli and Lime Juice and the second with Umeshu and Green Tea Syrup.
