History & Heritage
“Mirko Stocchetto's 1970s Milan invention "Negroni Sbagliato" swapped gin for prosecco; the Sbagliato Spritz framing highlights its aperitivo ease—equal parts bitter and vermouth buoyed by bubbles.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Build over large clear ice in a rocks goblet
Add Campari and sweet vermouth and stir briefly
Top gently with very cold prosecco
Garnish with a thick orange slice or expressed orange peel
Glassware
Large rocks or Bar Basso goblet
Garnish
Fresh cut
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Master's Tips
Professional insights to elevate your craft
Keep prosecco and glassware very cold
Stir only before topping to preserve effervescence
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Negroni Sbagliato
Equal-parts Campari, sweet vermouth and prosecco build a bubbly, lower-proof cousin of the Negroni born from a happy mistake.
Mezcal Sbagliato
A smoky evolution of the Negroni Sbagliato, where mezcal's earthy complexity meets the bittersweet effervescence of Campari, sweet vermouth, and prosecco.
Americano
Bittersweet Campari and sweet vermouth lengthened with sparkling soda—Italy’s archetypal low‑ABV aperitivo and the Negroni’s direct parent.