Atsushi Suzuki presents Tokyo’s 2018 cocktail trends

Atsushi Suzuki: I considered becoming a suchi chef, but eventually decided bartenders are cooler

Luca Cinalli presents 2018’s Mediterranean trends

Chris Hannah: Cocktails should be enjoyed buy the person who is paying for them, it isn't about those who’s making them

Luca Cinalli: The perfect bar is a place where you can feel at home

Jesse Vida presents cocktail trends on rum 2018

Jesse Vida: If someone on my team isn’t motivated enough, that’s my problem, not theirs

Sung Min Park presents cocktail trends of Seoul 2018

Martin Cate: I won't go on and on about rum unless my guests are interested and ask first

Lorenzo Antonioni presents 2018’s trends for gin cocktails

Michael Mas: Don’t speak at the bar about religion or politics

Fabio la Pietra: At the end of the day, we’re just mixing alcohol, not searching for a cure for all illnesses

Giacomo Giannotti presents Barcelona’s cocktail trends 2018

Karl Too & Shawn Chong: Passion usually determines dream

Paolo de Venuto presents Hong Kong's cocktail trends 2018

Kazuo Uyeda: I depend on ice for 100%

Fraser Hamilton presents cocktail trends Miami 2018

Zoltan Nagy: I’ve been scared as hell during my first time behind the bar

Sebastien Garcia presents cocktail trends of Buenos Aires 2018

Julien Escot: The bar is not an end but the beginning

Yao Lu presents cocktail trends of Shanghai 2018

Dohwan Eom & Jaejin Lim: The wisdom of a barman is in his experience

Aris Makris presents cocktail trends of Paris 2018

Diego Cabrera: Be anxious – constantly search for new knowledge

Jim Meehan: A cocktail menu should reflect and reinforce the concept of the bar

Jad Ballout: A successful cocktail menu needn't be extensive

Fabio la Pietra presents Sao Paulo’s cocktail trends 2018

Markus Blattner: My bar is the treasure island

Bar Shira: Be extraordinary so that patrons would want to invest in you

Antonio Lai: Robots will never replace barmen - drinks are served from the heart