Behind the Stick with Eva L. Caló of Officine Buona Forchetta
Hailing from Milan, Italy, Eva L. Calò is the head bartender at Officine Buona Forchetta, located at the heart of Liberty Station in Point Loma. Inspired by the summers she spent working at bars on the beaches of southern Italy, Eva has a passion for creating and tasting new, innovative cocktails and views bartending not only a job, but also an artform. Eva shows us how to make the classic Negroni Sbagliato. Instead of gin, Prosecco is used. Sbagliato means “messed up” or “mistaken” in Italian. In 1972, Mirko Stocchetto at the Bar Basso in Milan added sparkling wine instead of the gin by mistake to a Negroni, hence the name “Mistaken” Negroni.
What's the story behind this cocktail?
At Barbasso, one of the first cocktail bars in Milan, Italy, a bartender was rushing to make a regular negroni but in her haste, confused the bottle of gin with a bottle of prosecco. Turns out it was a happy mistake as the customer who received the drink came up and told the bartender she liked it better than the original. Thus, the Negroni Sbagliato (or “wrong Negroni” in Italian) was born.
If you had to pair this cocktail with a dish, what would you pair it with?
A Negroni Sbagliato is perfect as an Aperitivo cocktail, so I’d recommend it with a crunchy focaccia with slices of Proscuitto Crudo di Parma, rosemary and EVOO, or a white-based pizza with speck, walnuts and a drizzle of honey.