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I wish there were more mistakes like this one that Mirko Stocchetto made sometime in the 1960s in Bar Basso, the bar he owned in Milan. Since I am gin impaiared, I love this version and it is my winter cocktail of choice. Bar Basso is run now by Mirko Stochetto’s son and as my grandfather would say, “It is quite pomme de terre”. When you order the Negroni Sbagliato it comes in a huge custom designed glass with a single hand cut cube of ice.
Not only does this bar offer stunning classic drinks with their customized glassware, but as a bar it revolutionized the aperitivo and made it available to the general population at a time when cocktails were normally only served to well heeled tourists and wealthy Milanese in fancy hotels.
- 1 oz Campari
- 1 oz Red Vermouth
- Enough ProSecco to finish an ice filled Old Fashioned glass
- Orange slice
- Pour Campari and vermouth into an ice filled glass - usually no more than 8 oz.
- Top with ProSecco to finish off and add a whole or a half orange slice to garnish.
- You can oven roast your orange slices for a nice effect.
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.