It can be difficult to improve upon the classics, but we like this bright and fresh Grapefruit Americano recipe from Darren Leaney at Capitano in Melbourne.
“This our ode to Grazia Di Franco,” says Employees Only Sydney bar manager Chris Garner, “it’s just a light, summery, fun and fresh drink. A great way to start the night,” says Garner.
This drink was created not in the Caribbean, not down south in Louisiana — not even in a tiki shack on the west coast of the USA. Nope, this drink isn’t from a cocktail mecca. Instead, it’s from a place closer to home: Kuala Lumpur.
This New Pal recipe comes from the Absinthe Brasserie & Bar in San Francisco. Their New Pal employs a couple of old skool additions like a dash of Herbsaint (we’ve used absinthe) and Peychuad’s bitters. Like the Boulevardier, Hollinger and Schwartz have favoured sweet vermouth over dry, but opted for a straight rye whiskey as opposed to Canadian. Adding a dash of absinthe to a cocktail is a decidedly 19th century trait but the New Pal refreshes MacElhone’s recipe by citing resurging popular ingredients (at least amongst bartenders) namely the rye whiskey component.