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.
Pierre Marquet: Nami Cocktail Club (Paris)
Tag Archives: Mezcal
Jay Khan: COA (Hong Kong)
Nazareth Rodriguez: JubJub at Callooh Callay (London)
Nazareth Rodriguez is a bartender at JubJub Bar upstairs at Callooh Callay, in London. He makes two cocktails for us, one with Mezcal and Yellow Chartreuse and the second with Tequila and Suze.
Steve Guven: Bonhomie (Paris)
Hamish Dowie: Swift (London)
Jordi Baques Velasquez: Sol y Sombra (Barcelona)
Jordi Baques Velasquez is the founder and head bartender at Sol y Sombra in Barcelona. He makes two cocktails for us, one with Gin and Dry Vermouth and the second with Mezcal and Cherry Heering.
Roberto Artusio: La Punta (Rome)
Roberto Artusio is the co-owner and bartender at La Punta Expendio de Agave in Rome. He makes two cocktails for us, one with Tequila and Chocolate Bitters and the second with Mezcal and Wine Syrup.
Louis Lebaillif: Little Red Door (Paris)
Louis Lebaillif is a bartender at Little Red Door in Paris. He makes two cocktails for us, one with Vodka and Cherry Blossom Cordial and the second with Mezcal and Whisky.
Sebastien Gans: Carbon (Paris)
Marcis Dzelzainis: Sager + Wilde (London)
Marcis Dzelzainis is the Bar Manager at Sager + Wilde, Paradise Row in London and director of Abacus Drinks Ltd. He makes two cocktails for us, one with Gin and Campari and the second with Mezcal and Pineapple Shrub.
Ben Tyler: Bonhomie (Paris)
Ben Tyler is the head bartender at Bonhomie in Paris. He makes two cocktails for us, one with Rum and Mastiha and the second with Whisky and Cynar.
Joseph Boley: Red House (Paris)
Joseph is the owner of Red House in Paris. He makes two cocktails for us, one with Rye and Drambuie and the second with Mezcal and Celery.
Peter Chua : Crackerjack (Singapore)
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.
Vito Pietroburgo: Mag Cafè (Milan)
Elena Zanon : La Mezcaleria – Bar Clandestino (Paris)
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.
Tarek Nini : Le Ballroom (Paris)
Tarek is a bartender at Le Ballroom, Paris. He makes two cocktails for us, one with Gin and Carpano, and the second with Mezcal and Karela.
Alexandre Terwagne : La Mezcaleria – Bar Clandestino (Paris)
Alexandre, is head bartender at La Mezcaleria – Bar Clandestino in the 1K Hotel, Paris. He makes two cocktails for us, one with Mezcal and Agave, and the second with Tequila and Sotol Plata.
Sophia Urwin: Peony at Opium Chinatown (London)
Sophia, is the head bartender of Peony at Opium Chinatown in London. She makes two cocktails for us, one with mezcal and rose, and the second is with rye whiskey and fig.
Mido Ahmed Yahi : Café Moderne (Paris)
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.
Mauricio de la Vega : La Suerte del Coyote (Tulum)
Mauricio is the head bartender of La Suerte del Coyote in Tulum, Mexico. He makes two cocktails for us, one with mezcal and triple sec and the other uses mezcal reposado and rosemary.
Steve Schneider : Employees Only (New York)
Steve Schneider, is the principal bartender at Employees Only in the West Village, New York. He makes two cocktails for us, one is with rye whisky and Cocchi Torino, and the second is with mezcal and honey.
Marco Tagliabue : Creps al Born (Barcelona)
Marco Tagliabue, is head bartender at Creps al Born in Barcelona. He makes two cocktails for us, one is with Bulleit Rye and Campari, and the second is with Cachaça and spinach.
Nikolas Zoylinos : Trailer Happiness (London)
Nikolas is a bartender at Trailer Hapiness, London. He shows us two cocktails, one is mezcal and apricot liqueur based and the other one uses coconut tequila and rum.
