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year The House of Peroni has called on three Italian masters to really show off and celebrate all that their homeland has to offer. Margherita Maccapani Missoni has overseen the style and design; Francesco Mazzei has created the menu; and mixologist Simone Caporale, part of an award-winning team at Artesian at The Langham, is in charge of the drinks. Simone has taken inspiration from the Italian way of life, and using ingredients and flavours from his upbringing, plus plenty of Peroni Nastro Azzurro, he has created fresh new versions of classic Italian cocktails. If you want to unleash your inner mixologist, you can book in for Aperitivo and Negroni cocktail masterclasses at The House of Peroni, or you can whip up three of Simone’s creations at home using his recipes, which he’s shared with us below.



“Everybody these days loves to hang out and have a refreshing spritz while eating or enjoying the aperitivo hours after they finish work. I wanted to maintain the traditional flavours and use Peroni Nastro Azzurro to give it a refreshing clean finish. It’S also garnished with a fresh and zesty scoop of orange sorbet instead of a slice of orange…it’s playful, it’s delicious and is by far the most refreshing drink ever! Perfect if you are entertaining friends during the summer months.”

How to do it:
Fill a large wine glass up with ice cubes
Pour 50ml of Aperol
Pour 50ml of bitter lemonade
Top up with Peroni Nastro Azzurro
Place a scoop of orange sorbet on top
Add straw, push through sorbet and place a green Cerignola Olive on a cocktail stick into the sorbet



“The Negroni is getting more and more popular in the UK, it’s perfect to enjoy for aperitivo. I wanted to make a version that would appeal to more people and I had the idea to decrease the trademark bitterness by adding cold press black cherry juice into it. This version has a very beautiful taste, the natural flavour of cherry combined with the herbal notes blends with the subtle bitter flavour of the Turin Vermouth. It’s amazing!”

How to do it:
Use a rocks glass/tumbler
Pour 30ml of Drapo Red Turin Vermouth
Pour 30ml of Tuvé red bitter or Campari
Pour 15ml of Portobello Gin
Add 15ml of cherry juice or a good Real Black Cherry Purée
Fill up the glass with ice cubes
Top up with Peroni Nastro Azzurro, stir and enjoy



“Being born and raised in Lake Como, I grew up with nature playing in the fields. The city of Como was originally founded during the Roman Empire 2,000 years ago settled as a silk trade city. The idea for this drink came by blending the flavour of my childhood of fresh ripened figs, chinotto citrus leaves and bergamot. In adding Peroni Nastro Azzurro as a main element of the drink I had obtained a really fresh fruity-floral drink, garnished with a “Nastro Azzurro” blue silk ribbon.”

How to do it:
Use a rocks glass/tumbler
Pour 30ml of Creme de Fig liqueur
Pour 15ml of fresh bergamot juice
Pour 5ml of chinotto extract from Italy
Fill up the glass with ice cubes
Top up with Peroni Nastro Azzurro
Stir well! Salute!

until Fri 1st July 2016
Proud East, 2-10 Hertford Road, London, N1 5ET