Milano-Torino

By Rebekah Peppler

Published February 7, 2024

  • Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
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Before the Negroni, there was the Americano, and before the Americano there was the Milano-Torino. This bittersweet combination of Campari (from Milan) and sweet vermouth (from Turin) is served on the rocks with an orange slice. While you can use any red bitter or sweet red vermouth you like, if you’re looking to hew closest to the classic, reach for some Campari, and a sweet vermouth from Turin, such as Carpano Antica Formula, Cocchi Vermouth di Torino or Del Professore Rosso Vermouth.

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Ingredients

Yield:1 drink

  • Ice

  • 1 ½ ounces Campari (or other bitter liqueur, such as Cappelletti or Contratto Bitter)

  • 1 ½ ounces sweet vermouth, preferably a vermouth from Torino

  • 1 orange slice

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 143 calories; 3 milligrams sodium; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a lowball glass with ice. Add the Campari and vermouth. Stir, then garnish with the orange slice.

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4 out of 5
266 user ratings
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Comments

DeWitt

In the winter when it can be pleasant to have a bit of spice in a Negroni-style cocktail, I use 1.5oz London dry gin (Junipero is good, but that's a regional bias), 3/4oz Montenegro and 3/4oz Averna. Shake with ice, strain and garnish with an orange slice (preferably blood orange).

NanB

Problem with this is it’s hard to drink just one Delicious!

kort

classic and underrated! Lovely recipe!

Christoph

If possible, you should not use any old vermouth from Torino but Punt e Mes which is not as sweet (the name indicates one point sweet, half a point bitter). Works in a regular Negroni as well.

Carrie Anderson

This is a winner as written. Would not change a thing 5 stars.

Rich

I like to add gin to this.

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