Anais Marrot: Bar Luciole (Cognac)

Anais Marrot is a bartender at Bar Luciole in Cognac. She makes us two cocktails, one with Gin and Sil-Timur Berry Syrup and the second with Cognac and Homemade Spiced Bitters.

Suraj Gurung is the Head of Mixology at Stockton in Hong Kong. He makes us two cocktails, one with Gin and Cocchi Barolo Chinato and the second with Bacardi and Basil.

Mitsuhiro Nakamura is the head bartender at The Peninsula, in Tokyo. He makes two cocktails for us, one with Japanese Rum and Snake Liqueur and the second with Japanese Whisky and Matcha Tea.

Xavi Prat Lacamara is a co-owner of Stereo 18 in Barcelona. He makes two cocktails for us, one with Rum and Pedro Ximenez and the second with Pisco and Saint Germain Liqueur.

Giacomo Giannotti is the bar manager at Paradiso in Barcelona. He makes two cocktails for us, one with whisky and Truffle Honey and the second with Vodka and Saint Germain Liqueur.

Max and Noel are the owners of Three Sheets in London. They make two cocktails for us, one with Whisky and Miso Paste and the second with Gin and Verjus.

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.

Tony Santoro : Tiger (Paris)

Tony is head bartender at Tiger in Paris. He makes two cocktails for us, one with Gin and Rum and the second with Gin and Noilly Prat Dry Vermouth.

Jennifer is a bartender at Café Moderne, Paris. She makes two cocktails for us, one with Rum and Suze and the second with Bourbon and Rye Whiskey.

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.

Bar is the co-founder of Imperial Craft in Tel Aviv. He makes us two cocktails, one with rum and pineapple and the other uses Bacardi and Martini.

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.

Adam McMahon, is bartender at Frontier Room in London. He makes two cocktails for us, one is with bourbon and demerara sugar and the second is with rum and stout.

Mia is a bartender at Uncle Ming’s in Sydney. She shows us two cocktails, one is japanese whisky based and the other one uses soshu and lemongrass syrup.