David Hans: Three X Co (Kuala Lumpur)

David Hans is the co-owner of Three X Co in Kuala Lumpur. He makes us two cocktails, one with Gin infused with Chrysanthemum and Yuzu Tonic Water and the second with Homemade Guinness Amaro and Pineapple juice.

Bannie Kang is the co-owner of Bar Mu in Taipei. She makes us two cocktails, one with Banana Enzyme and Palo Cortado Sherry and the second with Carrot Juice and White Vermouth.

Jerrold Khoo is the bar manager of Jigger & Pony in Singapore. He makes us two cocktails, one with Bourbon and Yuzu Marmalade and the second with Gin and Melon Liqueur.

Ashish Sharma is the bar manager of Trigona in Kuala Lumpur. He makes us two cocktails, one with Cynar and Trigona Honey and the second with Nasi Lemak and Chicken Stock.

Ronnaporn K is the co-owner of Backstage Cocktail Bar in Bangkok. He makes us two cocktails, one with Gin and Lemon Juice and the second with Rum and Olive Brine.

Phu Nguyen is the head bartender of Irusu Lounge in Ho Chi Minh City. He makes us two cocktails, one with Bourbon and Lemon and the second with Japanese Whisky and Okinawa Syrup.

Supawit “Palm” Muttaratana is the bar manager of Vesper in Bangkok. He makes us two cocktails, one with Gin and Vodka and the second with Rum and Chardonnay.

Yann Salentin is the co-founder of House Garden in Paris. He makes us two cocktails, one with Rum and Homemade Citrus Syrup and the second with Suze and Pineau des Charentes infused with Mustard Seeds.

Andrew Ho is the co-owner of Hope & Sesame in Guangzhou. He makes us two cocktails, one with Rum and Balsamic Vinegar Reduction and the second with Banana Liqueur and Cereal Milk.

Olivier Martinez is the co-founder of House Garden in Paris. He makes us two cocktails, one with Whisky and Gingerbread Syrup and the second with Elderflower Liqueur and Chouchen.

Bastien Ciocca is the co-owner of Hope & Sesame in Guangzhou. He makes us two cocktails, one with Rum and Kombucha Cordial and the second with Limoncello and Fernet.

Simone Caporale is one of the Founders of P(our) in London. He makes us two cocktails, one with gin and Italicus and the second with Tequila and Sparkling Wine.

Adam Caron is a bartender at Symbiose in Bordeaux. He makes us two cocktails, one with Pinault des Charentes and Rye Whiskey and the second with Sochu and Floch de Gascogne.

Pierre Marquet is head bartender at Nami Cocktail Club in Paris. He makes us two cocktails, one with Gin and Maracuja Syrup and the second with Mezcal and Tequila.

Josh Joyce is the Head Bartender of FARE in London. He makes us two cocktails, one with Bourbon and Grenadine and the second with Cognac and Aperol.

Jose Luis Leon is the Bar Manager of Licoreria Limantour in Mexico City. He makes us two cocktails, one with Tequila and Taco Mix and the second with Gin and St Germain.

Tony Comas is the Co-owner of Boodiou in Ibiza. He makes us two cocktails, one with Whisky and Oriental Paste and the second with Vodka and Corn Colada Mix.

Liana Oster is the Head Bartender at Dante in New York. She makes us two cocktails, one with Campari and Orange Juice and the second with Tequila and Italicus.

Antonio Lai is the owner of Quinary in Hong Kong. He makes us two cocktails, one with Gin and Oolong Tea Cordial and the second with Vodka and Tea Caviar.

Nicolas Cruz is the Head Bartender of Botanero in Paris. He makes us two cocktails, one with Madeira and Amaro and the second with White Vermouth and Orgeat.

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.

Julien Lopez is the bar manager of CopperBay in Marseille. He makes two cocktails for us, one with Rum and Verjus and the second with Vodka and Balsamic Vinegar.

Natalie Lau is the Bar Manager of The Old Man, in Hong Kong. She makes two cocktails for us, one with Absinthe and Cointreau and the second with Gin and Gruyere Cheese.

Sim Sze Wei is the assistant head bartender at Atlas, in Singapore. He makes two cocktails for us, one with Bacardi and Benedictine and the second with Gin and Champagne Vinegar.

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.

Mitsuhiro Nakamura is the head bartender at The Peninsula, in Tokyo. He makes two cocktails for us, one with Japanese Rum and Snake Liqueur and the second with Japanese Whisky and Matcha Tea.

Robyn Wilkie is the Head Bartender at

Edition Hotel, in London. She makes two cocktails for us, one with Gin and White Lillet and the second with Martini Ambrato and Barolo Chinato.

Alex Lawrence is the Head Bartender at Dandelyan, in London. He makes two cocktails for us, one with Gin and Fino Sherry and the second with Vodka and a Pink Sour Mix.

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.

Xavi Prat Lacamara is a co-owner of Stereo 18 in Barcelona. He makes two cocktails for us, one with Rum and Pedro Ximenez and the second with Pisco and Saint Germain Liqueur.

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.

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.

Simone Onorati is a bartender at The Gibson in London. He makes two cocktails for us, one with Rye Whisky and Cannabis and the second with Vodka and Spices.

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.

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.

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.

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.

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.

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.