Michele Buonaiuto: Cinquanta Spirito Italiano (Pagani)

Michele Buonaiuto is a bartender at Cinquanta Spirito Italiano in Pagani. He makes us two cocktails, one with Campari and Sweet Vermouth and the second with Awamori and Banana Cream.

Andrea Civettini is the co-founder of Galileo in Barcelona. He makes us two cocktails, one with Bourbon and Mushrooms Tincture and the second with Vodka and Banana Cold Brew.

Enrico Scarzella is the Bar Manager of Velluto in Bologna. He makes us two cocktails, one with Amaro and Dry Vermouth and the second with Tequila and Masthia.

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.

Lorenzo Di Cola is the Bar Manager of the Experimental Cocktail Club in Venice. He makes us two cocktails, one with rye whiskey and Punt E Mes Vermouth the second with Amaretto and a Cordial of Lapsang Souchong and Brine.

Alessio Beltrami is the Head Bartender of Paradiso in Barcelona. He makes us two cocktails, one with homemade beetroot vermouth and Campari infused with pandan and the second with amaro and xilitol cordial.

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.

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.

Aki Wang is the owner of Indulge Experimental Bistro in Taipei. He makes us two cocktails, one with Gin and Savory Soda and the second with Tê Liqueur and Suze.

Georges Sahinides is the owner of Tailors Concept in Luxembourg. He makes us two cocktails, one with Genever and Dubonnet and the second with Gin and Whisky.

Cedric Allen Mendoza is the head bartender of Manhattan in The Regent Hotel, Singapore. He makes two cocktails for us, one with Tequila and Pistachio Syrup and the second with Gin and Port Wine.

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.

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.

Peter is one of the owners and head bartenders at Crackerjack in Singapore. He makes two cocktails for us, one with Mezcal and Rinomato Aperitivo and the second with Rum and Coconut Cream.

Philip is the bar manager at Manhattan in The Regent Hotel, Singapore. He makes two cocktails for us, one with Rye whiskey and Mancino Rosso and the second with Whisky and Drambuie.

Rusty, is the bar manager at The Gibson London. He makes two cocktails for us, one with gin and mancino vermouth, and the second is with earl grey and citrus grass cordial.

René is the head bartender at Ruby in Copenhagen. He makes two cocktails for us, one with pisco and sorrel and the other uses akavit and parsley.

Le Cocktail Connoisseur

A blog about bartenders and cocktails around the world

Tag Archives: mancino

Michele Buonaiuto: Cinquanta Spirito Italiano (Pagani)

Andrea Civettini: Galileo (Barcelona)

Enrico Scarzella: Velluto (Bologna)

Lara Ponti: Bamboo (Bologna)

Lorenzo Di Cola: Experimental Cocktail Club (Venice)

Tommaso Ondeggia: Atrium Bar (Florence)

Bannie Kang: Bar Mu (Taipei)

Aki Wang: Indulge Experimental Bistro (Taipei)

Georges Sahinides: Tailors Concept (Luxembourg)

Cedric Allen Mendoza: Manhattan (Singapore)

Sim Sze Wei: Atlas (Singapore)

Zac de Git: Crackerjack (Singapore)

Peter Chua : Crackerjack (Singapore)

Philip Bischoff: Manhattan (Singapore)

Rusty Cerven : The Gibson (London)

René Hedeland Larsen : Ruby (Copenhagen)