In honour of Negroni Month, Sydney’s Dolphin Hotel has transformed a section of the venue into a negroni bar as part of a collaboration with Campari.
Bar Red launched on Wednesday 20 September and will run until Sunday 22 October, serving a range of “newgronis” devised by Dolphin bar director Josh Reynolds. Menu highlights include a Black Truffle & Cocao Husk Negroni, a Maple Leaf Boulevardier, and a Wild Strawberry Americano.
Reynolds spoke to Bars & Clubs about his cocktail creation process, and how he puts twists on classics like the negroni.
“Our philosophy is simple – clean, crushable flavours that are recognisable yet constructed and made with great technique. Seasonal relevance is a must for of the time of the year. Australia has some of the best produce on the planet, and each season screams flavour and opportunity.
“Our approach can stem from anything, from something we’ve seen at a restaurant, on a particular dish, film, anything really. Although, the twist has to make sense, as flavour and balance are key. Some can go too far when twisting classics. Injecting elements of interest within the drink while still having restraint is important,” he explained.
