• MASTERCLASS – MILANA KURS
• MASTERCLASS – MILANA KURS & LIZA SOBOLEVA
• Bartenders’ Shakedown & Mixology Matters Cocktail Conference 2017
• Margaritaville World Flair Bartending Championship 2014
• United States Bartenders’ Guild Shake it Up Flair competition 2016
• Bartenders’ Shakedown 2015
• USBG World Cocktail Championship USA Qualifier 2014
• “Germany’s Best Newcomer” – Marian Antoniu Danelcu Interviewed
• MASTERCLASS – SCOTT CHRISTIAN
• Hot News – August 2015

Flavors

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  Rebel Cocktails – By Kris Bahamondes USBG Palm Beach

    PAMPLEMOUSSE JUICE -2 oz. Corzo Blanco Tequila -1 oz. fresh lime juice -1 oz. Finest Call Agave -5-6 mint leaves Everyone has seen cocktails in hollowed out coconuts when they’re...

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  Hangover Helpers By Danny Seigel Photos by Danny Seigel

  BLOODY SIMPLE 1 1/2oz Absolut Citron Vodka 1 dash Worcestershire sauce 1 dash Aromatic bitters 1-5 dashes of Tabasco sauce 3oz V8 or other spiced tomato juice Black pepper Method: In...

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  Bartenders Bash Beauties By Danny Seigel, Josh Gates & Justin Callinan during the Bartenders Bash Series www.barwars.info Photos by Anthony Raimerez

  SUMMER HEAT 2 oz 360 Sorrento Lemon Vodka 1 oz Finest Call Lemon Sour 1 oz Finest Call Peach Puree 1 dash of Tabasco 1 dash of lemon bitters 2 oz...

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  ECO FRIENDLY COCKTAILS! By Graham Kimura 360 Vodka www.vodka.360.com

  360 ECOLADE 2oz 360 Cola Lemonade 3 Cucumber slices Lemon-Lime Soda Method: In a mixing glass combine 2oz 360 Cola and 3 cucumber slices. Muddle ingredients, add Lemonade and ice and...

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  Pisco Palates By Elad Zvi and Gabe Orta Bar Lab www.discoverpisco.com

  GRAN SIERPE PUNCH 1 1/2oz Gran Sierpe Pisco 1oz Pineapple juice 1oz Lime juice 1/2oz Simple Syrup Method: Fill a cocktail shaker with ice. add all of the ingredients, and shake...

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  Herbal Mixology By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

  PRIMAVERA IN PARIS 2 1/2oz Floral wine (tariquet white) 1/2oz Monin Lavender Syrup 2 eatable flower of primevere Method: In a champagne glass put 2 eatable flower of PRIMEVERE, then place...

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  Marvelous Martinis By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

  GREY GOOSE TIRAMISU 1oz Grey Goose Vodka 1/2oz Peach Schnapps 1/4oz Marie Brizard 1/4oz Coffee liquor 1 1/2oz liquid cream Method: In a mixing tin combine 1oz Grey Goose Vodka, 1/2oz...

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  Pepe Palette Progress By LAURENT GRECO MIXOLOGY by LIQUID CHEF PARIS www.liquidchef.fr Photos by LORAN DEHRINES

  TIO PEPE RASPBERRY  à la mousse de PERRIER 1 1/4oz chilled TIO PEPE XERES 3/4oz Monin Raspberry Syrup 4 Fresh Raspberries Perrier Foam Method:In a siphon pour 50 cl of PERRIER...

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  Molecular Morsels By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

  PINA COLADA L. GRECO WAY 1oz NESSON RHUM (a RHUM agricole from MARTINIQUE) 1oz Monin Coconut Syrup 5oz  Liquid Cream 1 Pineapple ring (from the can) 1 1/2oz of Pineapple juice...

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  Champagne Cocktails for the New Year By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

  GREYGOOSE AND THE GOLDEN TRIANGLE 1 1/4oz Greygoose 2 oz Brut Champagne Apple Triangle Method: In a Margarita glass combine 1 1/4oz Greygoose and 2 oz Brut Champagne. Garnish: An Apple...