6 cl Amalfi Mezcal (Mezcal aromatized with Amalfi Lemon) 2 cl Italicus Bergamot 3 cl Lime Juice 3 Bar Spoons Oleo Saccharum (Lime/Lemon/Grapefruit) 2 Dashes Cardamom Bitter Method: Stirred and served…
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1 Egg White 1.5 cl Raw Granny Smith Apple Syrup 1.5 cl Skinos Mastiha 2 cl Lime Juice 3 cl Hay-infused Cachaça Method: Shaken Glassware: Tumbler Garnish: Oxalis Subrecipe for Granny…
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3 cl Christian Drouin Calvados 2 cl Dolin Dry 1 cl Benedictine 1 Bar Spoon Elderflower Vinegar Method: Stirred Glasware: Coupe Garnish: Lemon twist Image: ©Olivier Foulon Go to Margot’s portrait…
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About Margot was born in 1987 into a family of five in the Normandy region of France, where she grew up close to the ocean. Her mother is an excellent cook,…
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6 cl Mil Irish gin 4 cl Rhubarb cordial 1 cl Amontillado Sherry Grapefruit oils Method: Stirred Glassware: Coupe Garnish: Grapefruit Zest Subrecipe for Rhubarb Cordial Dice 1.1 kg of trimmed…
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4 cl Tequila Blanco 3 cl Aperol 1 cl Yellow Chartreuse 2 cl Lime Juice 1 cl Honey Water (1:1 Honey to Water) 1 Bar Spoon Orange Marmalade Method: Shaken and strained…
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About Jose Luis was born in Mexico City in 1988. He comes from a middle- to lower-class family who had to get by on minimal income. His entire childhood was spent…
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4 cl Mezcal Espadin 3 cl Campari 2 cl Cynar 1 cl Mozart Chocolate Liquer 2 Dashes Scrappy Orange Bitter Method: Stirred Glassware: Coupette Garnish: Orange Twist Image: ©Christian Martinez Go…
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3 cl Mezcal Cupreata 3 cl Pisco Quebranta 5 cl Smoked Pineapple Juice 2.5 cl Lime Juice> 1.5 cl Agave Syrup Method: Shaken and double strained Glassware: Collins with ice cubes…
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3 cl Del Maguey VIDA Mezcal 3 cl Appleton VX 2.25 cl Lime Juice 1.5 cl Orgeat Syrup 1.5 cl Pierre Ferrand Dry Curaçao Method: Shaken and strained over crushed ice Glassware: Beer…
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4.5 cl Yaguara Cachaca 2.25 cl Campari 2.25 cl Dolin Dry Vermouth 0.75 cl Blume Apricot Eau de Vie 0.75 cl Giffard Pamplenousse Method: Stirred Glassware: Rocks glass with one large cube Garnish: Orange…
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About Wolfgang was born and raised in Munich. From an early age, the thirty-nine-year-old was interested in the hospitality industry and therefore decided to start an apprenticeship as a restaurant professional.…
