This is one of the classic aperitivos, and the precursor to the Negroni by many years. As the story goes, it was served by Gaspare Campari in his bar in Milan from the 1860s on. (You probably recognize his name.) The drink was also called the Milano-Torino because of the origins of its main ingredients — Milan for the bitter Campari, and Turin for Cinzano, most well-known sweet vermouth at the time.
This is incredibly refreshing, and a good way to introduce someone to Campari.
The usual recipe calls for 3 cl, or about 1 ounce, of each of the two main ingredients. I like mine a little bigger, and generally use a jigger of each in a slightly larger rocks glass when I’m at home.
Italy’s classic aperitivo
1 ounce Campari.
1 ounce sweet vermouth.
In a short rocks glass, build over ice. Add soda and stir. Orange slice garnish.
On a hot summer day I could knock these back morning, noon and night. On almost any other day, too.