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.
Tag Archives: lemon
Supawit “Palm” Muttaratana: Vesper (Bangkok)
Yann Salentin: House Garden (Paris)
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: Hope & Sesame (Guangzhou)
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: House Garden (Paris)
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: Hope & Sesame (Guangzhou)
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: P(our) (London)
Adam Caron: Symbiose (Bordeaux)
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: Nami Cocktail Club (Paris)
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: FARE (London)
Jose Luis Leon: Licoreria Limantour (Mexico City)
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: Boodiou (Ibiza)
Liana Oster: Dante (New York)
Antonio Lai: Quinary (Hong Kong)
Nicolas Cruz: Botanero (Paris)
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: Carry Nation (Marseille)
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: CopperBay (Marseille)
Natalie Lau: The Old Man (Hong Kong)
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: Atlas (Singapore)
Simon Kong: Lobster Bar in Shangri-La (Hong-Kong)
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.