Anatole Boutant : Baranaan (Paris)

Anatole Boutant, is a bartender at Baranaan in Paris. He makes two cocktails for us, one with Rye Whiskey and Fernet Branca, and the second with Rum and Becherovka.

Maxime, is the head bartender of Experimental Cocktail Club (ECC) in Paris. He makes two cocktails for us, one with sherry and antica formula, and the second is with verjus and cognac.

Romain, is a bartender at Gravity Paris. He makes two cocktails for us, one with rye and sugar, and the second is with dolin genepi and celery syrup.

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.

Joseph, is the founder of Mabel in Paris. He makes two cocktails for us, the first with cuban rum and fino sherry and his second combines port infused with pandan and homemade sherbet.

Amaury Guyot is head bartender at Dersou in Paris. Dersou is one of the first restaurants in the world thats tasting menu is paired with a different cocktail for each course and it’s menu (both food and cocktails) changes daily. He makes two cocktails for us, one is with Scotch Whisky and Cynar, and the second is with Gin and chinese pomelo.

Ivan, is manager at Candelaria in Paris. He makes two cocktails for us, one is with Rye and Fernet Branca, and the second is with Vodka and a passionfruit shrub

Javier, is the bar manager at Sherry Butt in Paris. He makes two cocktails for us, one is with Japanese whisky and manzanilla sherry, and the second one is with calvados and chaï syrup

Remy Savage is the bar manager at Little Red Door in Paris. He makes two cocktails for us, the first one with cognac and calvados, the second one with gin and clay.

Matthew is a bartender at Lulu White, Paris. He shows us 2 cocktails, one is whisky and dubonnet based and the other one uses tequila and red dolin.

Mathieu Le Feuvrier is a bartender at Peninsula Hotel in Paris. He makes two cocktails for us, the first one with tequila and green chartreuse, the second one with rum and herbs de Provence.

Christophe is bar manager at Le Calbar in Paris. He makes for us two cocktails, the first one with gin and Noilly Prat and the second one with Nikka whisky and infused vodka with chrysanthemum.