Milano-Torino (Mi-To)

This Negroni takes classic ingredients and melds them with contemporary tastes. Filtered coffee not only brings out underlying warmer notes, but also adds boldness to the deeply complex cocktail.

The Italian translation is “mistaken”, but there’s no mistaking the enjoyment of this effervescent cocktail, originally created in error when a busy bartender poured prosecco rather than gin while preparing a Negroni.

The Americano was first served in creator Gaspare Campari’s bar, Caffé Campari, in the 1860s. This mix of Campari, sweet vermouth, and soda was the direct predecessor to the Negroni and was so named because of its popularity among American expats.

1757 Vermouth di Torino is steeped in history and created with a superior level of care. Discover it’s story here.

Named for a sports editor who would call even his slightest acquaintances “old pals”, this twist on the traditional Negroni uses rye whiskey and dry vermouth for a dry and subtly spicy take on the European classic.

Try this "very cherry" Boulevardier from our team's BCB pop up.