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 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 is the Bar Manager of Dukes Bar in London. He makes us two cocktails, one with Vodka and Truffles and the second with Whisky and Aperol.

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 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.

Ludovica Massucci is a bartender at The Court in Rome. She makes us two cocktails, one with Cynar and Frangelico the second with Gin and Jasmine Syrup.

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 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 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 is Bar Manager of MO Bar in Singapore. He makes us two cocktails, one with Cold Brew Coffee Liqueur and Campari and the second with Kafir Lime infused Gin and 3 Limes Cordial.

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 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 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 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 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 is the Bar Manager of Locale in Florence. He makes us two cocktails, one with Gin and Hibiscus Flower and the second with Rum and Bee Pollen.

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.

Mario Farulla is the Bar Manager at Baccano in Rome. He makes us two cocktails, one with Gin and Dry Vermouth and the second with Gin and Bitter.

Bui Hoang Nguyen is the Head Bartender at Mad Botanist in Hanoi. He makes us two cocktails, one with Gin and Campari and the second with Luxardo Maraschino and Roselle Switchel.

Devender Kumar is the Bar Manager at 8 1/2 Otto E Mezzo Bombana in Hong Kong. He makes us two cocktails, one with Gin and Cocchi Barolo Chinato and the second with Bacardi and Basil.

Le Cocktail Connoisseur

A blog about bartenders and cocktails around the world

Tag Archives: Negroni

Keith Motsi : Virtù (Tokyo)

Martina Bonci: Gucci in Giardino 25 (Florence)

Alessandro Palazzi: Dukes Bar (London)

Clément Faure: Magniv (Paris)

Ludovica Massucci: The Court (Rome)

Hugo Combe: Classique (Paris)

Vincenzo Civita: Picteau Cocktail Bar (Florence)

Tommaso Ondeggia: Atrium Bar (Florence)

Michele Mariotti: MO Bar (Singapore)

Giorgio Santambrogio: Officina Milano (Milan)

Kata Simon: Below Whisky Den (Ho Chi Minh City)

Tommaso Cecca: Camparino in Galleria (Milan)

Jerrold Khoo: Jigger & Pony (Singapore)

Adrian Niño: Bar 1802 (Paris)

Matteo di Ienno: Locale (Florence)

Georges Sahinides: Tailors Concept (Luxembourg)

Mario Farulla: Baccano (Rome)

Bui Hoang Nguyen: Mad Botanist (Hanoi)

Devender Kumar: 8 1/2 Otto E Mezzo Bombana (Hong Kong)