The Island Bar's Luigino
Photography: Dean Wilmot
12:00AM, Mar 15, 2013
An Americano-ish refresher well worth getting marooned with.
"The standards have risen lately," says Roman-born cocktail
genius Marco Faraone, regarding his home country's reputation for
conservatism in matters cocktailian. "Plenty of new bartenders are
looking to the US, the UK and Australia for inspiration to create a
much more innovative and complete bar scene." And they might well
look to The Island Bar, where Faraone and his cohorts (William
Oxenham, creator of this drink, among them) shake their stuff for
an appreciative, sun-loving crowd. The Island Bar, Cockatoo Island, Sydney
Half-fill a highball with ice, add 35ml Campari, 35ml sweet vermouth and 30ml grapefruit juice, and then top up with chilled freshly brewed Earl Grey tea to taste and stir thoroughly. Add even more ice, garnish with lemon wheels and serve frosty.