“Cocktails shouldn’t be complicated for drinkers,” Orlando Marzo says. “They should only be complicated for the makers.”
The award-winning bartender knows a thing or two about the complexities behind creating stand-out cocktails. He has gone head-to-head against thousands of other bartenders, where the judges are trained to notice everything. But no matter how intricate and personal the recipe may be, he’s adamant that the end product should be accessible and available to everyone.
It’s one of the reasons he created Loro, a range of bottled cocktails that anyone can enjoy at home. In celebration of 10 years of Negroni Week, which runs from September 12 to 18, Loro has released a limited edition signature Negroni in ready-to-serve bottle form. And a dollar from every bottle sold will go to Slow Food, a global charity that works to provide clean water and fair food access in communities around the world.
“It’s a charity that’s close to the world that I work in,” says Marzo. “We take it for granted that we turn on the tap and water comes out. Or that we can take a break from working and go and eat at a fine-dining restaurant, while others struggle to find a piece of bread. We’re spoiled with our lifestyle, because there are millions of people who have no access to basic food and water. It’s very important to us that we give back.”
Marzo says the beauty of a Negroni is its simplicity, with just three ingredients (gin, Campari and sweet vermouth). But behind those three ingredients lie many layers of complexity. In crafting this new bottled concoction, Marzo has brought Australian botanicals to the forefront, relying on mountain marigold, rosella and local river mint to accentuate the bold flavours of the famous cocktail.
“Mountain marigold is an aromatic and quite tropical herb,” says Marzo. “You crush it between your fingers and it smells amazingly floral, like mango or peaches. It really complements the juniper and citrus component of the gin.”
The local river mint, meanwhile, provides a kick to fortify the Cinzano Rosso sweet vermouth. “It’s very different to the mint you find in Europe,” Marzo says. “Much punchier, and very Australian in aroma.”
But if Negroni is identifiable by one thing, it’s the bright red of the Campari. “It just screams Italian passion,” says Marzo, “so I really wanted something to reinforce that colour.”
Marzo found what he was looking for in rosella, which he sources from “Outback Chef” Jude Mayall of Wild Food Farm in Gippsland. “She’s the most knowledgeable person I know in the field of native ingredients. I just love the idea of red on red, so to get another blush in there with the rosella capped it off brilliantly.”
Serving yourself a perfect Negroni at home has never been easier. Marzo has one important tip, though: get the temperature right. “Chill your glass first,” he says. “Put the bottle in the freezer for half an hour and get everything as cold as possible. Serve with plenty of ice and a great orange zest.”
Marzo will also be hosting a Negroni masterclass at South Melbourne’s Le Pont Wine Store on September 22. “It’s going to be fun and relaxed,” Marzo promises. “A night of learning about all things Negroni.”
That sums up Marzo’s ethos in a sentence, as he strives to demystify the dark art of cocktail making.
“I’m an ambassador for great hospitality. And I want to share my ideas, because it means you can have a better drink at home or at the pub round the corner next time you go out. The Negroni is a really special drink, and it should be available to everyone.”
This article is produced by Broadsheet in partnership with Campari. Order Loro’s Negroni Week bottled Negroni online.
