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.
Hugo Combe is the owner of Classique Paris, Paris. He makes two cocktails for us, one with Cynar and Dolin Butter and the second with Aperol and Kompot Pepper.
Adal Marquez is the head Bartender of Boadas Cocktails, Barcelona. He makes two cocktails for us, one with Gin and Vermouth and the second with Rum and Curaçao.
Vincenzo Civita is a Bartender at Picteau Cocktail Bar at the Lungarno Collection in Florence. He makes us two cocktails, one with Cognac and Benedictine and the second with Homemade Raspberry Wine and Bitter.
Francesco Onnis is the head bartender at Moonshiner in Paris. He makes us two cocktails, one with Gin and Dry Vermouth the second with Mezcal infused with Prickly Pear and Christian Drouin Blanche de Normandie.
Tommaso Ondeggia is the Bar Manager of Atrium Bar at the Four Seasons in Florence. He makes us two cocktails, one with Gin and Campari and the second with Tequila and Tiger Milk.
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.
Jamie Rhind is the Bar Manager of The Bamboo Bar in Bangkok. He makes us two cocktails, one with Fino Sherry with White Vermouth and the second with Tequila Fat Washed with Coconut Oil.
Giorgio Santambrogio is the owner and Bar Manager of Officina Milano in Milan. He makes us two cocktails, one with Campari and Gin and the second with Vodka distilled with Panettone and top with Champagne.
Vipop Jinaphan is the co-owner of Sugar Ray, You’ve Just Been Poisoned in Bangkok. He makes us two cocktails, one with Rye Whisky and Cynar and the second with Campari infused with Bengal Spiced Tea and Cocchi Torino.
Adrian Niño is the Beverage Director of Bar 1802 at Monte Cristo Hotel in Paris. He makes us two cocktails, one with Rum and Campari infused with Shiso Leaves and the second with Whisky and Corsican Chestnuts Liqueur.
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.
