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.
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.
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.
Tan Pham is the owner of ATM Cocktail Bar, in Ho Chi Minh City. He makes two cocktails for us, one with Gin and Bitter Melon and the second with Bourbon and Banana Syrup.
Ali Ali is a the bar manager at Oriole, in London. He makes two cocktails for us, one with Poppy Flower Cordial and Kefir and the second with Gin and Wine.
Phan Hà is the head bartender at Polite & Co, in Hanoi. He makes two cocktails for us, one with Gin and Chai Tea and the second with Yuzu and Pandan.
Paola Idda is a bartender at the Blue Bar in The Berkeley, in London. She makes two cocktails for us, one with Gin and Martini Bitter and the second with Rum and Visciolata Vinaigrette.
Charmaine is a bartender at 28 Hong Kong Street, Singapore. She makes two cocktails for us, one with Gin and Suze and the second with Pisco and Aperol.
Aubin is a bartender at Tiger in Paris. He makes two cocktails for us, one with Gin and Salers and the second with Gin and Absinthe.
Quentin is co-owner at Little Barrel in Geneva. He makes us two cocktails, one is rum based with lavander and the other features Campari and pomelo.
Sother is the Managing Director at Amor y Amargo in New York City. He makes us two cocktails, one is made with gin and aperol and the other uses bourbon and rye whiskey.
Michael, is a bar manager at Le Mary Celeste, Paris. He makes for us two cocktails, one with amontillado and whisky, the second one with gin
Dr Phil Gandevia is a bartender from Eau de vie, Sydney. He shows us 2 cocktails, one is gin based and the other one rum based
