Adam Caron: Symbiose (Bordeaux)

Adam Caron is a bartender at Symbiose in Bordeaux. He makes us two cocktails, one with Pinault des Charentes and Rye Whiskey and the second with Sochu and Floch de Gascogne.

Aaron Wall is the owner of Homeboy in London. He makes us two cocktails, one with Irish Whiskey and Spinach Syrup and the second with Apricot Brandy and Lime.

Samet Ali is a bartender at Oriole in London. He makes us two cocktails, one with Vodka and Rye Whiskey and the second with Cognac and Northern White Cedar Bitters.

Josh Joyce is the Head Bartender of FARE in London. He makes us two cocktails, one with Bourbon and Grenadine and the second with Cognac and Aperol.

Riccardo Rossi is the Bar Manager at Freni e Frizioni in Rome. He makes us two cocktails, one with Rye Whisky and Maraschino and the second with Pisco and Chamomile.

Samuel Kwok is the Bar Manager at Quinary in Hong Kong. He makes us two cocktails, one with Whisky and Fernet and the second with Gin and Limoncello.

Simon Kong is a bartender at The Lobster Bar in the Shangri-la hotel, Hong Kong. He makes two cocktails for us, one with Rye Whisky and Cognac and the second with Pisco and Jasmine Tea.

Thibault Mequignon is the bar manager of Danico, in Paris. He makes two cocktails for us, one with Rye Whiskey and Absinthe and the second with Cachaça and Parsley Syrup.

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.

Riccardo Marinelli is the bar manager at The Jerry Thomas Project in Rome. He makes two cocktails for us, one with Rye Whiskey and Maraschino Liqueur and the second with Gin and Bergamot.

Giorgio Bargiani is a senior mixologist at The Connaught Bar in London. He makes two cocktails for us, one with Bacardi Heritage and Galliano Autentico and the second with Whiskey and Balsamic Vinegar.

YiJun is a bartender at Operation Dagger in Singapore. She makes two cocktails for us, one with Rye Whiskey and Bee Pollen and the second with Tequila and Chocolate.

Alex is a bartender at Beaufort Bar at the Savoy in London. He makes two cocktails for us, one with Oloroso Sherry and Vermouth and the second with Rye and Campari.

Manolis is the founder of Odori Vermuteria in Athens. He makes two cocktails for us, one with Rye Whiskey and Ouzo and the second with Tequila and Ginger Beer.

Fabio is the host of 1930 in Milan. He makes two cocktails for us, one with Rye Whiskey and Gum Syrup and the second with Bourbon and Saffron Syrup.

Tara is the General Manager of Original Sin in London. She makes two cocktails for us, one with Rye Whiskey and Maple Syrup and the second with Gin and Cynar.

Paul Carpentier, is a bartender at Danico in Paris. He makes two cocktails for us, one with gin and Cocchi vermouth amaro, and the second with sake and rye whiskey.

Le Cocktail Connoisseur

A blog about bartenders and cocktails around the world

Tag Archives: whiskey

Adam Caron: Symbiose (Bordeaux)

Aaron Wall: Homeboy (London)

Samet Ali: Oriole (London)

Josh Joyce: FARE (London)

Riccardo Rossi: Freni e Frizioni (Rome)

Samuel Kwok: Quinary (Hong Kong)

Simon Kong: Lobster Bar in Shangri-La (Hong-Kong)

Thibault Mequignon: Danico (Paris)

Nicolas Blanchard: L’Heure du Singe (Toulouse)

Riccardo Marinelli: Jerry Thomas (Rome)

Giorgio Bargiani: The Connaught Bar (London)

Juan YiJun: Operation Dagger (Singapore)

Alex Walker: Beaufort Bar at the Savoy (London)

Manolis Lykiardopoulos: Odori Vermuteria (Athens)

Fabio Cavagna : 1930 (Milan)

Tara Garnell : Original Sin (London)

Paul Carpentier : Danico (Paris)