Hiroyasu Kayana presents Japan’s cocktail trends of 2018

Rogerio Igarashi Vaz presents 2018’s conceptual cocktail trends

Rogerio Igarashi Vaz: "Sometimes, you can learn more in a bar than at school"

Marc Alvarez: You never feel the pleasure of working if you do not learn to count money

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

Ales Puta: Bad intention is the main evil in the bar business

Antonio Parlapiano presents Rome’s cocktail trends 2018

Adam Gradziel & Jakub Kozlowski: Stop thinking that you are a bartender. Try to be a good host

Jose Luis Leon presents Mexico’s cocktail trends 2018

Stuart Morrow presents Sydney’s cocktail trends 2018

Yared Hagos: Alcohol should always be kept as a pleasure

Andreas Bergman presents Stockholm’s cocktail trends 2018

Timo Janse: Guests’ tastes can only change if bartenders want them to

Warren Pang: The most exhausting guests are the ones who pretend to be cocktail geeks

Shon Sule: Arguing with the bar’s owner is a bad idea

Olivier Jacobs: Happy guests make me strong

Jeffrey Morgenthaler: A bad bartender cannot manage a good bar

Mikael Karlsson: There are lots of things that are difficult to force me to do

Michael Madrusan: I've never had moments when I wanted to throw it all in. I'm incredibly fortunate

Roy Keidar presents Tel-Aviv’s cocktail trends 2018

Sebastian Garcia: Bar success is in offering what others don’t

Nick Kobbernagel-Hovind: I never lose bets. You wanna bet?

Mauro Mahjoub: Once you try out being a bartender, you will never stop

Chris Bostick: If you want to open your own bar, be prepared to work for it

Dre Masso: The bar industry never stops evolving, that is why it is so interesting

Diego Cabrera presents Madrid's cocktail trends 2018

Lewis Jaffrey: Becoming a great bartender doesn't happen by accident

Josh Harris & Scott Baird: You should forget about sanctity when you open your own bar

Joerg Meyer: The bar business is all about word of mouth

Hidetsugu Ueno: I do only those things I believe in

Gerard Acereda: One day you just start to perceive the bar as your house

Jad Ballout presents Beirut's cocktail trends 2017

Jose Luis Leon: Any bar needs unwritten rules

Greg Sanderson: Every bartender that loves their work can be taught a thing or two

Fabien Marcault: If a bar had a soul, it would probably go to heaven

Laurent Greco: How to get out of a creative crisis?

Charles Schumann: Alcohol is definitely cooler than perfume

David Palethorpe presents Lisbon's cocktail trends 2017

Ariel Leizgold: When you're opening your own bar, you should forget about sleep

Dimitris Kiakos: Cocktails are like top models: good jewelry doesn't mean good taste!

Zoltan Nagy presents Budapest's cocktail trends 2017

Charles Joly: There aren't enough days in three lifetimes to do everything I'd like to

Marc Álvarez: How to prepare fruit chips

Zdenek Kastanek & Michael D. Callahan: In reality, our guests are actually paying to have their minds cleansed without having to do the washing

Timo Janse presents cocktail trends of Amsterdam 2017

Alex Kratena: Time is bartender's main enemy