Oliver Eardley is the Head Bartender of Ivy in Paris. He makes us two cocktails, one with absinthe and white vermouth and the second with Cynar and Enzymatic Carrot Cordial.
Oliver Eardley: Ivy (Paris)
Tag Archives: Negroni
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.
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
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.
Alessandro Palazzi: Dukes Bar (London)
Clément Faure: Magniv (Paris)
Clément Faure is the co-owner of Magniv in Paris. He makes us two cocktails, one with Tequila and a Beetroot Shrub, the second with Vodka Infused with Black Garlic and Amber Vermouth Infused with Thym, Origano and Rosemary
Alessio Beltrami: Paradiso (Barcelona)
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.
Vincenzo Civita: Picteau Cocktail Bar (Florence)
Vincenzo Civita is a Bartender at Picteau Cocktail Bar at the Lungarno Collection in Florence. He makes us two cocktails, one with Cognac and Benedictine and the second with Homemade Raspberry Wine and Bitter.
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.
Michele Mariotti: MO Bar (Singapore)
Giorgio Santambrogio: Officina Milano (Milan)
Giorgio Santambrogio is the owner and Bar Manager of Officina Milano in Milan. He makes us two cocktails, one with Campari and Gin and the second with Vodka distilled with Panettone and top with Champagne.
Kata Simon: Below Whisky Den (Ho Chi Minh City)
Kata Simon is the bar manager of Below Whisky Den in Ho Chi Minh City. She makes us two cocktails, one with Gin and Vermouth and the second with Whisky and Tomato washed Campari
Tommaso Cecca: Camparino in Galleria (Milan)
Tommaso Cecca is the store manager & head bartender of Camparino in Galleria in Milan. He makes us two cocktails, one with Campari and Seltz Marmalade and the second with Gin and Sweet Vermouth.
Jerrold Khoo: Jigger & Pony (Singapore)
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.
Adrian Niño: Bar 1802 (Paris)
Adrian Niño is the Beverage Director of Bar 1802 at Monte Cristo Hotel in Paris. He makes us two cocktails, one with Rum and Campari infused with Shiso Leaves and the second with Whisky and Corsican Chestnuts Liqueur.
Matteo di Ienno: Locale (Florence)
Georges Sahinides: Tailors Concept (Luxembourg)
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.
