Dean Wilmot
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 Harbour, NSW.
THE LUIGINO
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.
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