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Overhead view of a Milano-Torino in a crystal rocks glass with a large ice cube and curled orange peel on dark wood.

Milano-Torino: Campari and Sweet Vermouth Aperitif

A stirred Italian aperitif of equal parts Campari and sweet vermouth, served over ice with an orange twist.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Drink / Aperitivo Cocktail
Cuisine: Italian (Northern Italy)
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 45 ml Campari (1.5 oz)
  • 45 ml Sweet vermouth (rosso) (1.5 oz); chilled or room temperature
  • 3 Ice cubes to 4 cubes, or 1 large cube
  • 1 Orange peel wide strip; for garnish, pith trimmed

Method
 

  1. Fill a rocks glass with 3 to 4 ice cubes, or one large cube if you have one.
  2. Pour 45 ml (1.5 oz) Campari into the glass.
  3. Add 45 ml (1.5 oz) sweet vermouth on top of the Campari.
  4. Stir with a bar spoon for 15 to 20 seconds, until the glass feels cold and the two liquids blend into one deep red color.
  5. Cut a wide strip of orange peel with a paring knife, avoiding the bitter white pith.
  6. Twist the peel over the glass, skin-side down, to release a light mist of citrus oil onto the drink's surface.
  7. Drop the peel into the glass and serve right away, while the ice is still intact.

Notes

  • Use a 1:1 ratio of Campari to sweet vermouth, don't skew it without tasting first.
  • Open vermouth loses freshness after about a month in the fridge, taste before using.
  • Stir, don't shake, so the drink stays clear and properly chilled.
  • Add soda water only if turning this into an Americano.