Quo Vadis bar manager Luca Missaglia demonstrates his cocktail tribute to legendary rum producer John Wray.
Luca has worked at Quo Vadis - at QV, the ground floor public bar, and its first-floor members lounge - for two years, joining from the famed bartenders' training ground, just around the corner, LAB. Before that, he lived in his native Italy.
"I come from Milan," he says. "Food and drink is really important to all Italians, and there are specific foods and drinks that are especially important to the Milanese. I grew up eating wonderful regional food and I used to hang out in some really chic and classic establishment bars. Everything is stylish in Milan, and you find that too in London but it's translated in a different way. I hope that I bring something of my background to the table or bar."
With that in mind, he has combined a native Italian fruit - bergamot - with Spanish liqueur and Caribbean rum.
J. Wray on Holiday
Glass: Coupe
Garnish: Dried bergamot coaster
Method: Shake all over ice and double strain into chilled glass.
50ml Appleton VX rum
20ml Liqor 43
25ml Bergamot juice
