The Milano Torino cocktail is an ancient way of drinking that refers to the custom of drinking vermouth as an aperitif. Vermouth has dominated the coffee scene ever since it was created, but then in the mid-1800s, the tradition of mixing bitter and sweet vermouth was established to create an even more sumptuous and mottled cocktail.
But there is nothing strange. After all, the bitters, the bitters, are treasures of the Italian tradition like vermouth. Indeed their production is even more ancient and widespread throughout the Italian peninsula.
And so the Milano Torino cocktail was born, a simple blend of sweet vermouth and bitters poured into a glass, without ice, in equal parts. It was unthinkable to serve cocktails with freshly made ice two centuries ago, given the lack of refrigeration tools or ice machines.
The father of the Americano cocktail
And as you well know, the next step was the transformation of Milano Torino into Americano, a more jaunty, light and easy-to-drink cocktail, thanks to the lightness of the soda and the presence of ice.
Does it make sense to make the Milano Torino cocktail still today? Of course, yes, serve it at the right temperature, remembering that vermouth is a fortified, aromatic red wine. Also, remember that the lower the temperature, the more challenging sensations and flavors are enhanced, and therefore, the sweetness is mortified. On the contrary, a high temperature, from 16 degrees upwards, favors sweetness and aromatic development of the aromas.
In any case, an Americano without ice or soda is a Milan-Turin cocktail: this is not a page so much to give you the recipe but to give you an idea of the evolution of drinking.
Ingredients and doses to make the Milano Torino cocktail
How to make the Milano Torino cocktail
Take an old-fashioned glass or a cup, cool it, pour the sweet vermouth and the bitter, and mix.
Other great cocktails to try as an aperitif
Grilled vegetables, dishes with licorice and fried sardines, and spicy and smoked dishes. Recommended dishes Spicy chicken wings, grilled sea bass fillet with orange sauce, fish tacos, sweet and sour pork, and Cantonese rice.