Sydney’s The Dolphin Hotel is set to host a one-month pop-up in collaboration with Campari, aptly named Bar Red.
The foundational liqueur is taking over the venue from 20 September until 22 October with a Negroni-themed fit-out as well as a drinks list full of ‘Newgronis’ aka riffs on the iconic cocktail.
“Campari and Negronis have always been my favourite drink,” says Bars Director Josh Reynolds.
“Campari makes the Negroni, nothing can match up. For its flavour to be so intense and to see it in so many old school classics, it is a joy to work with.”
Reynolds has been developing drinks including the London Passion Week that sees passionfruit ice cream combined with white Campari; the Raspberry Beret with freeze-dried raspberries and raspberry Eau De Vie; the Black Truffle & Cacao husk with white chocolate; and a tiramisu number made with Mr Black and coffee ice cream from Gelato Messina.
“The reasoning behind the four twists on the classic Negroni is due to …
seasonality, breaking boundaries, tongue-in-cheek serves, blending Italian stalwarts like the tiramisu dessert, and reimagining those flavours in a Negroni with great technique,” says Reynolds.
Executive Chef Danny Corbett is behind the food menu that is chanelling bites you’d find in Northern Italy – think fritto misto, lamb shoulder with verde sauce, and carbonara.
Bar Red will also run a bang-for-your-buck aperitivo hour daily from 4-6pm, with drinks starting at $8 and snacks from $6.
The pop-up will run from 4pm until late for walk-ins only.
