Bar Basso’s Guide To Creating Milan’s Best Negroni Sbagliato
Bar Basso is a Milanese institution. Drinks have been served behind its pink and wood-paneled bar since 1947 and over the years it has found itself embedded in the city’s design and fashion scene, counting Alessandro Michele and the late Virgil Abloh as regulars.
The negroni sbagliato is a mainstay on cocktail menus worldwide, but Bar Basso is where it was first poured. Served in its iconic fishbowl-sized glasses, that we have focused our upcoming collection with the bar on, it is a must-have for anyone visiting the bar.
The drink was created as a welcomed mistake in the 70s by the bar’s previous owner Mirko Stocchetto, who is Maurizio’s father, when he mistook a bottle of sparkling wine for a bottle of gin while making a classic negroni. Since then, it has become a favorite of cocktail drinkers far beyond Basso’s pink-hued walls.
In celebration of our upcoming collection in collaboration with Bar Basso, discover how to create a negroni sbagliato directly from its creators through the step-by-step guide below.
An important part of making sure your cocktail is done the Bar Basso way is through the ice cube. A defining feature of its drinks, a 6cm x 8cm hand-cut ice cube is essential.
If you want to get the full Milanese experience then you can’t cut corners on the garnish, a fresh orange slice makes all the difference.
Drink measures are overrated, fill your glass with as much Campari as you would like and don’t worry about how many shots that equates to.
First created in 18th century Turin, a good bottle of Vermouth is an Italian staple.
Sbagliato translates from Italian as mistake and this step is where the drink gets its name from. While a normal negroni would mean adding gin at this stage, this version calls for sparkling wine.
Give the drink a stir and you’ve got an authentic taste of Milan on your kitchen counter.