Learn How To Make A Negroni, The Classic Italian Cocktail

Up the ante and impress your mates with a few inside secrets.

Kelleigh Korevaar |

Legend has it that at Caffe Casoni in Florence, Italy in 1919, Count Camillo Negroni asked his bartender friend to strengthen his favourite cocktail, The Americano. He did this by ditching the soda water and replacing it with gin. The bartender also used an orange peel instead of a lemon peel. And before long, people were coming in asking to have a ‘Negroni’. This cocktail isn’t for the faint of heart.

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House of Machines bartender, Rudi de Vos, spilled the secrets on how they make one of their two house specialties. The other one is an Old Fashioned, and you can learn how to make it here. It’s time to mix like a maestro.


This iconic Italian cocktail doesn’t mess about. It contains nothing but pure alcohol.


25ml Gin

25ml Campari

25ml Vermouth

Orange peel

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Fill a tumbler with ice and water and let it sit while you make the drink. Place ice blocks in a tall jug. Add the ingredients and stir until cold. Then empty the tumbler and put in a big block of ice. Strain the drink and pour it over the ice block. Slice off a piece of orange peel, rub it all over the rim, and then pop it in.

Be Bitter

The orange is for aroma and smell. And it also helps with the bitterness of the drink, says Rudi. But don’t add too much. The bitter taste has some serious metabolic benefits. It enhances your digestion and tones your internal organs. Plus, if you’re trying to avoid those cocktails that are crawling with added sugar, it’s great. Consider this your more sophisticated option.

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Beginner To Badass

“Don’t use normal-sized ice cubes. There are moulds you can buy from just about anywhere. Or fill an ice cream tub with water and freeze. Then, cut it down to a block that fits into your glass,” says Rudi. Using a big block of ice means it won’t melt as fast as normal ice cubes and your drink won’t be diluted – but you’ll still get the refreshing coldness. You and your friends will be thankful.

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