Campari Australia and Neild Avenue showed Sydney’s media and fashionista-crowd how to experience the culture of the aperitivo earlier this month.
Mauro Mahjoub, Campari Brand Ambassador, flew in from Europe for the occassion and took great pleasure in showing a captivated audience how to mix the perfect Aperol Spritz (it really is as easy as 3, 2, 1!) and a Campari Negroni. And Mahjoub is certainly well placed to demonstrate how it’s done – the multi-award winning mixologist opened the much acclaimed Mauro’s Negroni Club (MNC) in Munich in 2009; the Campari Acadamy – an educational institute for bartenders - in 2008; and has been an international ambassador for the brand since 2005. “I could speak to you for four days about Campari, Aperol and Aperitivo, but apparently I only have 5 minutes,” he told the crowd.
‘Aperitivo’ is a time honoured Italian tradition that is a rapidly growing trend in Australia. It refers to pre-dinner palette-cleansing cocktails, typically made with bitter spirits such as Campari and Aperol, which are enjoyed with small snacks. Neild Avenue wowed guests with four key Campari and Aperol-based cocktails, including a classic Negroni, the light and refreshing Aperol Spritz and two signature Neild Avenue cocktails – the Number 8 (Campari with fresh grapefruit juice and vodka) and the Number 68 – a delicious blend of gin, amaro, Aperol, bitters and lemon sorbet. The cocktails were paired with savoury canapés such as arancini, sovrano cheese, parsley kebabs and beef and feta rissoles.
Aperol Spritz recipe
The perfect Aperol Spritz is prepared in a tumbler and is as simple as 3, 2, 1:
1. Add ice and a slice of orange
2. Pour 3 parts or 90ml Prosecco
3. Add 2 parts (60ml) Aperol
4. Top with 1 part (30ml) Soda
5. Stir gently and serve
Negroni Cocktail Recipe 
¾ oz of Campari
¾ oz Red Vermouth
3/4 oz gin
Pour all the ingredients into a tumbler with some ice. Garnish with a slice of orange. Campari recommends Cinzano Rosso.
Best glass: rock glass

















