The Negroni, a strong Italian-born classic with a huge and committed fan club, fits every season and most occasions.
“It’s bitter, it’s sweet, it feels like it has a bit of salinity to it,” said Isabel Tulloch, the head bartender at Milady’s in New York City. “There’s that beautiful orange expression that makes it a little bit juicy.”
Recipe: Milano-Torino
But start playing with the classic Negroni recipe — gin, red bitter aperitif (often Campari) and sweet vermouth — and a host of adjacent alternatives appear.
Drop the gin entirely, and you’re now holding a Milano-Torino. Dating to the1860s, the Milano-Torino, or “Mi-To,” is named for where its key ingredients originated: one part Campari (from Milano) and one part sweet vermouth (from Turin). Served on the rocks with a slice of orange, it’s lower in alcohol than the Negroni, though the Milano-Torino still benefits from some dilution.
We are having trouble retrieving the article content.
Please enable JavaScript in your browser settings.
Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.
Thank you for your patience while we verify access.
Already a subscriber? Log in.
Want all of The Times? Subscribe.
