Just when we thought the renowned Negroni cocktail couldn’t get any better, Peroni Nastro Azzurro has intensified our love for the digestif by creating its own rendition of the cocktail. Instead of the dark semi-bitter Campari, this recipe sees the lighter and more refreshing Aperol and of course, Peroni lager combined to bring a unique, balanced and refreshing flavour to the table. Whether it’s sipped in the summer heat or while cosied up next to a fireplace on a cold winter’s day, the Peroni Negroni is the perfect drop and here is how you can make your own.

What you will need
For the Peroni Negroni
-20 mL orange-infused gin
-20 mL Aperol
-20 mL red vermouth
-20 mL of mandarin juice
-20 mL Peroni Nastro Azzurro
-Dash of orange bitters (see below)

For the orange bitters (if you don’t have any available nearby)
-The peel of four oranges
-A pint of vodka
-2 allspice peppercorns
-2 cardamom pods
-4 coriander seeds
-A whole clove

Instructions
For the orange bitters
1. Take the peel of four oranges and dry them in the oven, heated to the lowest temperature setting, ideally 80 degrees Celcius for approx 30 mins.

2. Put the dried orange peels in a large container with a lid and add in your pint of vodka and all your spices.

3. Set aside for a month, in a cool, dry and dark storage space for the flavours to infuse and your orange bitters is ready

For the Peroni Negroni
1. In a glass, mix in equal parts of orange-infused gin, Aperol, red vermouth, mandarin juice and a chilled bottle of crisp Peroni Nastro Azzuro.

2. Add a dash of orange bitters

3. Take an orange peel and use it to garnish

Cin cin!