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Courtesy Sean M. Johnson, head bartender, Gabriel Kreuther, New York City

This drink’s name points to the location of the restaurant at the edge of New York City’s Bryant Park. The cocktail takes inspiration from the classic Garibaldi cocktail, a citrusy aperitivo from the piazzas of Italy.


1½ ounces grapefruit juice
1 ounce Campari
½ ounce Demerara syrup (stir together equal parts Demerara sugar and hot water, until sugar dissolves)
½ ounces sparkling wine
Grapefruit slice (for garnish)


In cocktail shaker filled with ice, combine first three ingredients. Shake well, then strain into Collins glass over fresh ice. Top with sparkling wine. Garnish with grapefruit slice.

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