Milano-Torino Sour

Dan Sabo | Los Angeles

photo: Lizzie Munro

The most minimalist entry to the aperitivo canon, the two-ingredient Milano-Torino, or “Mi-To” as it’s affectionately known, is also one of the most flexible templates. Typically comprising equal parts Campari and sweet vermouth, the drink shines when personalized as Dan Sabo demonstrates here with a base of Campari and dry vermouth, which gets the sour treatment courtesy of both grapefruit and lime juice and an egg white for a frothy finish. 

Ingredients

Serving: 1

  • 1 ounce Campari
  • 1 ounce Campari
  • 1 ounce dry vermouth, preferably LoFi
  • 1 ounce dry vermouth, preferably LoFi
  • 3/4 ounce grapefruit juice
  • 3/4 ounce grapefruit juice
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • 1/2 ounce simple syrup
  • 1/2 ounce simple syrup
  • 1 egg white
  • 1 egg white
  • 2 dashes orange bitters, preferably Regans’
  • 2 dashes orange bitters, preferably Regans’

Directions
  1. Combine all ingredients in a cocktail shaker and dry shake without ice.
  2. Add ice and shake again until chilled.
  3. Strain into a coupe.

Tagged: aperitivo, Campari, dry vermouth, easy shaken

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