These days, it seems like everybody is making ready-to-drink cocktails. We’ve tried hundreds in the past year. Most are unmemorable. Others are memorable for the wrong reasons. So, when we decide to bring one in, you know it’s got to be insanely good--otherwise, why not just mix our own at home?
Fred Cremasco (of Fred Jerbis) is an herbalist based in the northeastern Italian province of Friuli. The Milano Torino cocktail is a blend of his Vermut 25 and Bitter 34. The Vermouth is made from Verduzzo, a high-quality local white wine, and 25 different botanicals (as prescribed by an old Italian recipe), including three different varieties of wormwood, two of orange, gentian root, cinchona bark and angelica. The Amaro is a blend of 16 different botanicals infused together in nearly pure alcohol (following an old recipe from an order of monks), among them are linden-leaf, ash leaf, mulberry, rhubarb root, currants, orange peel, and cypress leaf.
Alone, this ready-to-drink cocktail makes a perfect digestivo, balancing bitter, herbal and sweet flavors. However, for a stronger tipple, we recommend mixing it with gin, for a twist on a classic negroni, or Mezcal, for something a little smokier.