Legendary bartender Juyoung Kang has been shaping the country’s cocktail scene for years, from her hometown in Philadelphia, to Los Angeles and Las Vegas. Combining innovative mixology techniques, an impressive resume, and a passion for cocktail culture, Kang has garnered a considerable amount of acclaim. In 2017, Wine Enthusiast named her one of their "40 Under 40 Tastemakers”, Eater Las Vegas and the Nevada Restaurant Association dubbed her “Bartender of the Year”, and she earned “Most Imaginative Bartender” from GQ and Bombay Sapphire.
Kang spent the last four years as the Lead Bartender at The Dorsey, inside The Venetian Resort in Las Vegas. These days, you can find her working her magic at Resorts World Las Vegas, and speaking at Bar & Restaurant Expo (formerly Nightclub & Bar Show). If you want to know all about the latest low-ABV and no alcohol trends, you can watch her conference session online now.
Read on to find out why Kang the Milano Torino is a thing of “perfect harmony”.
What’s your favorite cocktail?
My favorite cocktail of all times is the Milano Torino or Mi-To. It’s the predecessor to the Negroni. Just two ingredients, Campari and Sweet Vermouth from Torino. They have very different profiles, but when they come together, they create perfect harmony.
Out of all the cocktails in the world, why did you choose the Milano Torino?
The Mi-To is my favorite because there’s just something about the dichotomy of the cocktail. It’s poetic. The simplicity of two ingredients creates a balance of complex flavors. Both ingredients are very powerful on their own, in taste and aroma, and yet they are considered modifiers to any base spirits.
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When were you first introduced to the Milano Torino?
I was actually introduced to the Mi-To after I had the Negroni. I never knew about the Mi-To until I attended a Negroni class in Mexico City. It was fascinating to find out about the history and the journey of this cocktail.
Can you tell us a little bit about that history?
The story of Milano Torino goes that it was first served in Milan around 1860 in Gaspare Campari’s café. The name comes from the origins of the ingredients: Campari (Milano) and Vermouth di Torino (Turin). Hence, the shortening of the name to Mi-To.
Are there variations on it?
The Mi-To is the birth mother of several classic cocktails. You just need to add one additional ingredient to get a Negroni, Boulevardier or Americano. Add gin for the Negroni, bourbon for the Boulevardier or sparkling water for the Americano.
How do you make the perfect Milano Torino?
There’s no big secret in making the Milano Torino. Just equal parts Campari and Vermouth di Torino (1oz each) in a whiskey-style glass, add ice, and serve with a slice of orange.
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Do we really need to keep vermouth in the fridge?
Well as all alcoholic ingredients, it should be kept in a dry, cool place. The tale goes that vermouth of any kind stays fresher in the fridge, but vermouth is a fortified spirit and anything over 20-22% is pretty much shelf stable. But you have to take your environment into consideration. Is your place particularly humid, or in the sun all day? These factors should help you to decide whether you should keep your vermouth in the fridge, or on the shelf. If I lived in say, Florida, I would keep it in the fridge.
Do you make yours in a traditional way, or do you put a spin on the recipe?
I like it in the traditional way, made with equal parts. But, if I’ve had a particularly bad day, I’ll made it a bit more bitter to match my mood, so I’ll go heavier on the Campari and skip the orange. Sometimes I’ll make an Americano with Fever Tree’s Elderflower tonic water, instead of plain soda water. The floral notes bring out the delicate flavors hiding inside of the Campari and enhance the spices in the vermouth. When I do that, I’ll express a lemon peel instead of the orange slice.
Hit us with a recipe for Milano Torino!
There are plenty of ways to create your own style of Milano Torino, just play with other bitter spirits and vermouth variants. A few of my favorites are: Cynar and blanc vermouth, Aperol and white port, Italicus and Amaro Montenegro, Gran Clasico and PX sherry, green chartreuse and Fernet, Amaro Angeleno and fino sherry. All equal parts 1oz to 1oz. Your choice on orange slice, orange peel, or lemon peel. They’re all equally delicious when turned into an Americano, by adding some kind of fizz: soda water, tonic, Champagne or flavored soda water. My favorite is the Aperol and white port with tonic or the Amaro Angeleno and fino sherry with coconut water.
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