#WorldBartenderDay: these bartenders from around the world that you should meet
On the occasion of WorldBartenderDay, we present you these bartenders from around the world who have been part of the spiritshunters.com adventure!
Camille Pelisson @camille_drinking – France
Cocktail: Golden Brandy
- 7cl Cognac VS
- 3cl Yellow Lemon juice
- 3cl Timut Pepper Syrup
- 7cl Pimento Ginger Beer
- Fresh rosemary
Method: smoke the rosemary. In a shaker, mix all the ingredients except the Ginger Beer which is added to the Tumblr after pouring. Decorate with a sprig of rosemary, a few straws and a straw.
Adil Fahri Tala @adil_fahri_ – Indonesia
Bunga Cinta Cocktail
Ingredients
Dry Gin
Hibiscus Water
Bergamot liqueur
Citric Solution
Sauternes Wine
Mist rose water
Rémi Massai @frenchandstormy – France
Photo: Natacha Wolinsky
Cocktail Ripe Banana
- 30ml Banana Infused Cognac
- 25 ml White Vermouth
- 20 ml Salted Butter Fudge Syrup
- 1 drop Mezcal Saline solution
- 2 dashes Orange bitter
Stir and Strain
Serve on a Clear ice Cube @thenicecompanyparis
Garnish with Salted Banana Chips
Antony Bertin @antony_bertin_od – France
Mezgroni – Twist on the Negroni by Antony Bertin
- 30 ml of Mezcal Unión
- 30 ml of white Lillet infused with homemade Popcorn
- 30 ml of Gentian aperitif “La Jeannette”
Garnish: Corn on the cob and micro-vegetables
Type of glass: rocks
Mattia Cavola @mattia.c_ – Italy
The Shotgun Cocktail (Twist on a Sidecar)
The drink is based on a sidecar structure with our Cognac as a soul of it, a home-made cordial instead of the liquor and the lemon juice. The cordial is inspired from French Cuisine recipes and made out of:
- sauvignon blanc
- yellow peach
- tarragon
- lemon peel
- orange peel
- caster sugar
- citric acid
- malic acid
- salt
Everything closed in a vacuum bag and cooked with sous vide, then strained with a coffee filter. So, the drink is composed of:
- Cognac (VSOP) 45ml
- Cordial 30ml
- Lemon juice 10ml
Stir and strain over chunks, in a speakeasy wine glass. Garnished with peach blossom.
Ivan Usov @ivanusov_bartender – Russia
“Bartender Symphony” Cocktail
Bourbon – 45ml
Lemon juice – 20ml
Homemade Tepache syrup* – 20ml
Egg powder – 1g
Method: Shake & Strain
Glass: Champagne saucer
Garnish: Lemon peel
✔️Tepache syrup Recipe:
Pineapple peel 300g.
Pineapple 100g.
Cinnamon 1 stick
Clove 4 pieces
Sugar 250g.
Water 500ml.
Put all ingredients together and leave for 2 days.
Then vaporise it to a syrup-like consistency.
🧊Perfect ice
Pour water into the foam container and put it in the freezer. Get out before it is completely frozen! You get perfect clear ice!
Courtney Francis @_courtney_francis_ – England
Ingredients:
- 40ml x Duck Fat-Washed VS Cognac
- 20ml x Sweet Vermouth
- 15ml x Fig Liqueur
- 10ml x Dry Sherry
- 6 drops of orange/walnut bitters blend
Tasting notes: Candied orange peel, game, earthy fruits, bittersweet, dry oak
Matteo Carretta @matteo___carretta – Italia
Ra-Barbaro (Negroni twist) recipe
Ingredients
- Ramazzotti amaro
- Casamigos Blanco tequila
- Mancino Rosso vermouth
- Sour Rhubarb wine cordial
- Salt
Type of glass: rocks / old fashioned
Garnish: Served with pickle rhubarb coin
Don’t drink and drive. Enjoy responsibly.
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