Noppasate “Depp” Hirunwathit is the Head Bartender of Rabbit Hole in Bangkok. He makes us two cocktails, one with Campari and Dry Vermouth and the second with Rye Whiskey and Charcoal Pandan Vermouth.
Olivier Martinez is the co-founder of House Garden in Paris. He makes us two cocktails, one with Whisky and Gingerbread Syrup and the second with Elderflower Liqueur and Chouchen.
Razvan Chipara is a Bartender at The Cambridge Public House in Paris. He makes us two cocktails, one with Absinthe and Rye Whiskey and the second with Shitake and Aquavit.
Takuma Watanabe is the Head Bartender at Angel’s Share in New York. He makes us two cocktails, one with Gin and St Germain and the second with Rye Whiskey and Spiced Maple.
Coralie Doillet is a Bartender at Sol y Sombra, in Barcelona. She makes two cocktails for us, one with Bacardi and Maraschino and the second with Calvados and Rye Whiskey.
Simone Onorati is a bartender at The Gibson in London. He makes two cocktails for us, one with Rye Whisky and Cannabis and the second with Vodka and Spices.
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.
Philip is the bar manager at Manhattan in The Regent Hotel, Singapore. He makes two cocktails for us, one with Rye whiskey and Mancino Rosso and the second with Whisky and Drambuie.
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.
Tarek is a bartender at Le Ballroom, Paris. He makes two cocktails for us, one with Gin and Carpano, and the second with Mezcal and Karela.
John is bar manager at Bourbon and Branch, San Francisco. He makes two cocktails for us, one with Gin and Lillet, and the second with Calvados and Rye Whiskey.
Sophia, is the head bartender of Peony at Opium Chinatown in London. She makes two cocktails for us, one with mezcal and rose, and the second is with rye whiskey and fig.
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.
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.
