Charlinsky Perez is the head bartender at La Gintoneria in San Sebastian (Donostia) in the Basque Country, Spain. He makes two cocktails for us, one with Gin and Cardamon Bitters and the second with Rum and Drambuie.
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.
Gregory is a bartender at The Dead Rabbit Grocery and Grog in New York City. He makes two cocktails for us, one with rye and cognac and the other uses gin and parsnip juice.