Kane Campos, Osteria Fiorella
Kane Campos, Osteria Fiorella

Kane Campos, Osteria Fiorella image 1

Kane Campos, Osteria Fiorella

Born and raised in Honolulu, Hawaii, 15 years in the industry, working my way up into bartending beginning at famed Las Vegas nightclub RumJungle as well as time spent managing for Wolfgang Puck Group and MR. COCO. My passion is spending time with my wife, boy/girl Twins and 1-year old son.

Bergamotto Spritz

Created by Kane Campos at Osteria Fiorella

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1 ½ oz Ketel One Botanicals Grapefruit and Rose
1 oz Italicus
Prosecco
Fever Tree Sparkling Pink Grapefruit

Method:
Build in the glass over ice and stir. Garnish with lemon wheel and Castelvetrano olive.

Inspiration:
Kane was inspired by him and felt that the Ketel Grapefruit and Rose was a perfect combination especially to be enjoyed on their patio with home-made pizza and pasta! Behind the bar is a bottle display of Italicus. Chef Marc Vetri is a huge fan of Italicus. Chef Marc trained in Bergamo, Italy and the love of a good spritz. Kane is a Hawaii native and enjoys a good refreshing drink on a nice day. Prior to Osteria Fiorella, Kane was part of the management team with our friend, Francesco Lafranconi at Mr. Coco's.