Before the Negroni became the king of cocktails, there was the Milano Torino.
“It was served originally back in 1860 and derives from Campari, which is from Milan, and vermouth di Torino from Turin,” says Guy Mainwaring, co-owner of Melbourne cafe The Pantry.
Add a little gin to the Milano Torino and you have a classic Negroni, but for a more daytime-appropriate twist, Mainwaring prefers a shot of smooth espresso. Enter, the Lavazza Mi-To – a fresh and summery take on the Milano Torino that adds a slug of Lavazza’s La Reserva de Tierra Colombia, a Rainforest Alliance certified, 100 per cent Colombian coffee blend roasted locally in Melbourne.
“Because of the coffee factor, you can do it before a meal, you can enjoy it after a meal, you can have it during the day,” says Mainwaring. “We serve them here all day long on weekends.”
The Lavazza Mi-To is simple to put together, but Mainwaring has some advice for getting the best results.
“Because this is a really simple cocktail, like simple food, you need the best ingredients otherwise you’re losing a massive element out of the drink,” he says. “If you’re not using good-quality coffee – if it’s been sitting in your hopper for two weeks and it’s stale – it’s not going to give you the punch you need.”
If you’re used to using an espresso machine at home, make the coffee as you usually would.
“Just make sure you’re set up with a clean machine, the right grind and good beans,” Mainwaring says. The other thing to remember is that the espresso should be fresh. “I want all the flavour from the coffee in there, and once the crema starts to disappear, you compromise it. I feel you get a little bit more punch with the coffee if it’s done to order, a little bit like an Espresso Martini – you make them to order and they taste so much better.”
To put it together, combine the Campari, vermouth di Torino (or any sweet red vermouth) and espresso over ice in an Old Fashioned or rocks glass, stir and garnish with a slice of orange. The result is a summer-ready short cocktail that balances the richness of coffee against some bitter and fruity liqueurs.
“It’s a little bit sweet but it’s also refreshing with a little bit of zing in it,” says Mainwaring. “Fifteen millilitres [of espresso] is the right amount. It’s not too overpowering – you don’t want it to be an Espresso Martini.”
Lavazza Mi-To
Serves 1
Makes approx. 1 standard drink
Ingredients:
30 ml Campari
30 ml vermouth di Torino
15 ml Lavazza espresso
Cubed ice
Orange slice to garnish
Method:
Combine all ingredients into an Old Fashioned glass with ice and stir briefly. Garnish with an orange slice and serve.
This story is produced in partnership with Lavazza.
