Negroni Sbagliato（ネグローニ・スバリアート）
The 'mistaken' Negroni — prosecco where gin should be, and suddenly it is morning somewhere.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Prosecco | 30 ml |
| Campari | 30 ml |
| Sweet vermouth | 30 ml |
Total volume (pre-dilution)
1 : 1 : 1
- 01
Add Campari and sweet vermouth to a rocks glass filled with ice.
- 02
Top with cold prosecco and stir gently once.
- 03
Garnish with an orange slice.
Garnish — Orange slice
02Taste profile
- Sweetness
- 58Moderate
- Sourness*
- 0Faint
- Bitterness
- 72Strong
- Fruitiness
- 45Moderate
- Herbal*
- 46Moderate
- Alcohol
- 30Light
- Crisp
- 50Moderate
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Milan, late 1960s. At Bar Basso, Mirko Stocchetto was making a Negroni and reached for the wrong bottle — prosecco went in where gin belonged. The customer drank it, liked it, and asked what it was called. 'Sbagliato' — mistaken — became the name.
Bar Basso, also the birthplace of the Rossini, kept the drink on pour for decades; it became a Milanese ritual and then, via the 2020s aperitivo wave, a global one.
The Sbagliato is the rare accident with a birth certificate: Bar Basso's claim is specific, documented, and widely accepted.
Sources — Bar Basso · Difford's Guide · PUNCH (2019)
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- Bar Basso, Milan
Mirko Stocchetto / Bar Basso · Bar · unverified
- ⅓ prosecco
- ⅓ Campari
- ⅓ sweet vermouth
- Orange slice
Build over ice.
The Milan original, still equal parts.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Spirits
