Edition Hotel, in London. She makes two cocktails for us, one with Gin and White Lillet and the second with Martini Ambrato and Barolo Chinato.
Tag Archives: syrup
Thibault Mequignon: Danico (Paris)
Nicolas Blanchard: L’Heure du Singe (Toulouse)
Nicolas Blanchard is a co-owner at L’Heure du Singe, in Toulouse France. He makes two cocktails for us, one with Rye Whiskey and Elixir Suedois and the second with Rum and Baobab Syrup.
Keila Urzaiz de Calignon: Artesian (London)
Keila Urzaiz de Calignon is a bartender at Artesian Bar at The Langham Hotel, in London. She makes two cocktails for us, one with Vodka and Cold Brue Coffee and the second with Gin and Verjus.
Guillaume Quenza: Frequence (Paris)
Alexis Argyrou: Lost & Found (Nicosia)
Alexis Argyrou is a bartender at Lost + Found Drinkery in Nicosia, Cyprus. He makes two cocktails for us, one with rum and lime and the second with Mastiha and Pineapple Cordial.
Antonio Naranjo: Dr. Stravinsky (Barcelona)
Antonio Naranjo is bar manager at Dr. Stravinsky in Barcelona. He makes two cocktails for us, one with Rum and lime juice and the second with Vodka and kombucha.
William Hetzel: Scout (London)
William Hetzel is assistant bar manager at Scout in London. He makes two cocktails for us, one with Vodka and Kefir and the second with Gin and Whisky.
Roberto Artusio: La Punta (Rome)
Roberto Artusio is the co-owner and bartender at La Punta Expendio de Agave in Rome. He makes two cocktails for us, one with Tequila and Chocolate Bitters and the second with Mezcal and Wine Syrup.
Xavi Prat Lacamara: Stereo 18 (Barcelona)
Giacomo Giannotti: Paradiso (Barcelona)
Sebastien Gans: Carbon (Paris)
Ginevra Castagnoli: Creps al Born (Barcelona)
Ginevra Castagnoli is a bartender at Creps al Born in Barcelona. She makes two cocktails for us, one with rum and lime and the second with pisco and Cointreau.
Nicolas Goradesky: Bisou (Paris)
Aurélie Panhelleux: Copperbay (Paris)
Jon Lee : Tippling Club (Singapore)
Jon is a bartender at Tippling Club in Singapore. He makes two cocktails for us, one with rum and salt and the second with Bacardi and egg yolk.