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
Lorenzo Di Cola is the Bar Manager of the Experimental Cocktail Club in Venice. He makes us two cocktails, one with rye whiskey and Punt E Mes Vermouth the second with Amaretto and a Cordial of Lapsang Souchong and Brine.
Konstantin Plesovskikh is the co-founder of Chainaya Tea & Cocktails in Moscow. He makes us two cocktails, one gin and dry vermouth infused with pear the second with calvados and cynar.
Ben Tyler is the head bartender at Bonhomie in Paris. He makes two cocktails for us, one with Rum and Mastiha and the second with Whisky and Cynar.
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.