Milano Torino
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Milano Torino
Cocktail recipe

Rating

4.7 / 5
The Milano Torino is a classic Italian cocktail with a rich history, bringing together the best of both cities it's named after—Milano (Milan) and Torino (Turin). It features a perfect ... more The Milano Torino is a classic Italian cocktail with a rich history, bringing together the best of both cities it's named after—Milano (Milan) and Torino (Turin). It features a perfect balance of Aperol, with its bittersweet orange flavor, and red vermouth, known for its complex herbal notes. This combination creates a cocktail that is both vibrant and sophisticated, typically served in a cocktail glass to highlight its elegant simplicity. Ideal for aficionados of Italian aperitivos, the Milano Torino shines as a pre-dinner drink that awakens the palate, offering a taste of Italy's celebrated cocktail culture.
Check out all our FAQ's on this cocktail
Base ingredient
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Aperol
Alcohol content
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13.5% | 0.81 units *
Details
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Classic

Lowball glass

Ingredients

oz
ml
cl
Aperol cocktail ingredient
Aperol
30ml 1oz 3cl
Red vermouth cocktail ingredient
Red vermouth
30ml 1oz 3cl

Cocktail Colin says:

5/5

The Milano Torino is a delightful nod to Italian sophistication, blending the citrusy zing of Aperol with the deep, herbal complexities of red vermouth. This cocktail excels as an aperitivo, delighting the palate with its bittersweet harmony, perfect for whetting the appetite and evoking Milan and Turin's rich aperitif culture.

Method
How to make a Milano Torino

Serves 1 · Takes 3 minutes
Begin by stirring all the ingredients together with ice in a mixing glass for about 10-15 seconds, ensuring they are well-combined
Then, softly strain the mixture into a glass filled with ice, preferably a large chunk of block ice, to keep your drink colder for longer without diluting it too quickly

Learn more about some of the mixology terms used in this cocktail

·  Strain  · 

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FAQ's

ORIGINS_HISTORY

What is the origin of the Milano Torino cocktail?

The Milano Torino cocktail has its roots in the early 20th century Italy, named after the cities Milan (Milano) and Turin (Torino). Milan is famous for its bitter liqueurs, exemplified by Aperol, while Turin is renowned for its sweet red vermouths. The cocktail celebrates the combination of these two iconic Italian flavors.

FAQ

Why is it called Milano Torino?

It is called Milano Torino as a nod to the origins of its two primary ingredients. Aperol, representing Milan (Milano), and red vermouth, representing Turin (Torino), come together to create a cocktail that captures the essence of these two Italian cities. The name literally points to the geographical home of the ingredients.

FAQ

How do you serve a Milano Torino?

A Milano Torino is typically served in a lowball glass, over ice. It is neither shaken nor stirred, but the two ingredients – Aperol and red vermouth – are poured directly into the glass over ice and gently mixed by briefly stirring. The cocktail is then garnished with a slice of orange or lemon peel to enhance its aromatic profile.

FAQ

Can I make a Milano Torino if I don't have Aperol?

While Aperol is the traditional choice for Milano Torino, you can substitute it with another type of bitter aperitif if you don't have Aperol. Campari is a popular alternative that will give the cocktail a slightly different flavor profile, being more bitter than Aperol. The essence of the drink remains, focusing on the contrast between the bitter and the sweet vermouth.

FAQ

Is Milano Torino a good cocktail for those who prefer less alcoholic drinks?

Yes, the Milano Torino is relatively low in alcohol content, with an alcohol content of 13.5%. Its total volume is 60ml, making it a good choice for those who prefer less potent cocktails. Its balanced taste of bitter and sweet, combined with the lower alcohol content, makes it a pleasant drink for various occasions without being overly intoxicating.

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* US units estimated based on the standard alcohol content of the ingredients used and the proportions in the recipe. Please drink responsibly.
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