Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Thursday, September 20, 2007


In the Sept/Oct issue of Imbibe, Jason Wilson explores the well-cultivated happy hour scenes of Milano and Torino, where bitter apertivi like Campari and Cynar reign the cocktail menus. We originally had three recipes included with the article, but space kept us limited to two, so we thought we'd offer up the third one here. This simple, traditional recipe beautifully blends the specialties of Milano (Campari) and Torino (Punt e Mes), thus the name. Essentially, it's a variation of the Americano cocktail that specifically calls for Punt e Mes.

2 oz. Campari
2 oz. Punt e Mes
Glass: highball
Garnish: orange slice

Pour ingredients into an ice-filled glass, stir and garnish.

Photo by Stuart Mullenberg


nola said...

Anything with Campari is perfect to me.I usually drink negronis, but I'm going to give this one a try.

Kelley said...

a favorite of mine! great article, great drinks! punt e mas!