MI TO VE (or Negroni Sbagliato)
Rumour has it that the MI TO VE (or Negroni Sbagliato) was created in the 60s, in the famous Bar Basso in Milan, by bartender Mirko Stocchetto.
Whatever its true origins are, its popularity has spread throughout the Triveneto area over the years, always with the distinctive use of Prosecco instead of gin, setting it apart from the bitter Florentine Negroni.
Pour the Prosecco Doc and the Vermouth into an old fashioned glass with some ice, garnish with a slice of orange and some lemon peel (optional 2/3 drops of Angostura bitters)
For the Campari jelly: prepare the jelly separately at least 2/3 hours before serving, combine 400ml of Campari with 100ml of sugar syrup and gelatine leaves to make about 15/16 servings.
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