bartender day

#BartenderDay: 10 cocktails made by barmaids from all over the world

On this special occasion of Bartender Day, we bring you 10 cocktail recipes made by bartenders from various countries around the world. Discover them here.


Camille Pélisson – Golden Brandy cocktail – Bar Le Mary Lily (France) @camille_drinking

7 cl of brandy VS

3 cl lemon juice

3 cl of Timut pepper syrup

7 cl of ginger beer with bell pepper

Fresh rosemary

Method: smoke the rosemary. In a cocktail shaker, mix all the ingredients except the ginger beer, which is added to the Tumblr after pouring. Garnish with a sprig of rosemary, a few sprinkles and a straw.


Alessia Bellafante – Shaken Campari Cocktail – Mema Milano Bar (Italy) @gin.gerale

Orange blossom butter

45 ml Campari coffee

15 ml dark rum

Orange essential oils

Orange peel

Rim the inside of the glass with orange blossom essence butter. Heat the butter until it melts and pour it into a cup of ice, this will create a thin layer of orange blossom butter inside the glass. Pour into a shaker: Campari coffee and dark rum with ice.

Shake and strain twice. Flavor the glass with orange essential oils. Use an orange peel to garnish.


Elsa Giraudo – V.S.O.Pale Negroni cocktail – Bar Babel Babel (France) @elsagiraudo

3.5 cl V.S.O.P. cognac.

3 cl gentian liqueur

3 cl white vermouth

2 drops of rhubarb bitters

Abril Ramirez – Ramona Flowers cocktail (Mexico) @abrilrmontes

1.5 oz of rose-infused pisco

0.5 oz floral gin

0.5 oz Porto Rubi

1.0 oz Bergamot Flower Cordial and Meyer Lemon Cordial

1 Dash Grapefruit Bitters

Rose Foam*.

Add all ingredients to a cocktail shaker, then shake with ice, double strain and serve alone in a chilled double old-fashioned glass. Add rose foam to the top of the cocktail, garnish with your favorite flowers, sprinkle some love, blow a kiss, and enjoy!


Fatine Abid – Cocktail Cognac & Cie – Le Blue Moon Bar (France) @fatine.abid

1 cl lemon juice

3 cl grapefruit juice

1 cl sugar syrup

1.5 cl of blood orange syrup and Espelette pepper

6 cl VS cognac

1 egg white

Method: Dry shake + normal shake

Garnish with sugar straw and grapefruit zest.

I made the blood orange and Espelette pepper syrup with fresh blood orange juice. I infused the Espelette bell pepper in the syrup obtained. Before I could use it, I filtered the syrup to remove the chili powder particles.

The fruit juices are freshly squeezed to preserve all the aromas and freshness. The egg white gives a gourmet texture when tasted.

The choice of a VS cognac allows a smooth approach to this spirit. I have imagined this cocktail for those who are not used to cognac. Thus, a VS is a wise choice that allows the other elements to express themselves without taking precedence over the Cognac.


Irene Benjamin – Back to Basic – (Israel) @irenebenjamin

60 ml white rum

30 ml orange and wine syrup

22.5 ml freshly squeezed lime juice

10 ml dry vermouth

15 ml of Aquafaba (chickpea water) or egg white

2 dashes of Angostura Aromatic bitters

Orange zest for garnish

For the syrup: cut 1 orange into cubes, add a half peel, mix with 300 g sugar and leave to soak for 15 minutes. Cook with 330 ml of red wine (Merlot) for 10 minutes.

Preparation: shake with ice. Double strain. Garnish with orange peel.


Pamela Casas – L’épithologue cocktail – Shake it Bartending (France) @shake_it_bartending

50ml cognac vsop,

15ml honey/cinnamon/clave cordial,

10ml of citrus flavored water

2 dashes of cardamom bitters,

1 orange peel


Mariia Baranets – Bad Girl Cocktail – Happy End Moscow (Russia) @mariia_baranets

50 ml white rum

30 ml strawberry puree

25 ml lemon juice

15 ml sugar syrup (1:1.5)

6 basil leaves

Method: shake

Glass: coupe

Garnish: aged balsamic rim sprinkled with parmesan flakes.


Meli Manhattan – Thames and Loyola cocktail – Cantina La Favorita Bar (Argentina) @melimanhattan

30 ml of pumpkin syrup

30 ml ginger syrup

50 ml Monkey Shoulder whiskey

Type of glass: Whisky glass or old fashioned glass

Garnish: Lemon zest

Preparation: Mix all ingredients and perfume with smoked lavender. Garnish with a lemon peel and serve in a whiskey glass.


Demitria Dana Paramita – Ramona Legacy Cocktail – Skai Bar (Singapore) @demitria_ramona

50 ml rum

8 drops of Pernod

10 ml Palo Cortado sherry

20 g strawberry jam

10 ml fresh lemon juice

Glass: Martini / Coupe

Garnish: Strawberry slice

Method: Shake


Don’t drink and drive. Enjoy responsibly.


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