Nico Salvatori: Oltre (Bologna)

Nico Salvatori is the Bar Manager of Oltre in Bologna. He makes us two cocktails, one with Olive Oil Gin and Black Garlic Vermouth and the second with Mezcal and Horse Radish.

Simone Mina is the Bar Manager of CH 1887 in Rome. He makes us two cocktails, one with Vodka and Galanga Tincture and the second with Calvados and Fake Raspberry

Arthur Combe is co-owner of Marrow in Paris. He makes two cocktails for us, one with Rum and Vergeoise and the second with Cognac and Aperol.

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.

Zac is the co-owner of Crackerjack in Singapore. He makes two cocktails for us, one with Rum and Mandarin and the second with Absinthe and Blood Peach.

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.

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.

Barnie, is bar manager at La Serre restaurant. He makes two cocktails for us, one with whiskey and Pedro Jimenez, the second with gin and orange shrub

Pat is a bartender at Vintage Cocktail Club (VCC) in Dublin. He shows us 2 cocktails, one is irish whisky based and the other one is Kentucky whisky based