#cctapis10

Just because we can’t dance together, doesn’t mean we can’t party.
Let’s Celebrate cc-tapis’ 10th birthday together with a Negroni Sbagliato from Bar Basso.
Maurizio Stocchetto, owner of Bar Basso, teaches us how to make a Negroni Sbagliato.
Raise your glasses for cc-tapis and send us your birthday wishes using the hashtag: #cctapis10
Video: @malakastudio

[@maxtoscano]

Leggendario .. interessante il Cinzano rosso anzichè il Carpano. E tutto un altro mondo il Bicchierone e la scaglia di ghiaccio.

[@ellecaledonia348]

We love Negroni and can’t wait to try the Sbagliato. Looks like a good Easter cocktail.

[@patrick4662]

With Prosecco in it

[@heyokaikaggen6288]

No faffing around, simple, delicious.

[@gravitywaves2796]

Makes perfect sense, a mix of a negroni and a compari spritz.

[@agricolagiglietti]

Complimenti al sign. Basso per il suo inglese :)

[@alessandrobellanova4870]

Di Basso ha solo il cognome, perché 11 euro per un Negroni è una rapina!

[@maclane7]

Great video, the Sbagliato is perfect for those who want a lighter drink than regular negroni

[@joshchicago2008]

Che buonissimo❤

[@bromanguydudesir]

He seems like a nice man.

[@davidedinaro6074]

Respect

[@nocitofrancesco80]

Vi voglio bene!

[@raddish4256]

I want him to read poetry to me.

[@seanh7585]

He poured those both by eye and WITHOUT a pour spout... He's either an unbelievable bartender or that drink MIGHT not be properly proportioned.

[@avocadotoast1050]

He has probably poured it so many time that he knows the points on the glass where to pour it. Campari has a tendency to dominate negronis though even in more modern ratios, so being perfectly accurate on the pour probably doesn't make a difference given this is a more traditional 1/3 for each part too.

[@BenL-wh4pt]

@@avocadotoast1050 i am a bartender an i aprove this message. When you do the same coktail over and over, you just know. I do like 20 aperol spritz a day . Mesuring is kinda pointless when i do my 200th time of the month X)

[@Acutam]

Per carità,bar storico,ma 11€ per una negroni fatto con quegli ingredienti,anche no.

[@zazovecchi]

Sembra una persona molto simpatica

[@martindenckermann9624]

Una verniciata alle saracinesche con 11€ a bicchiere riesci a fargliela dare.

[@eeeeefffff]

Maybe say where the d. this bar is in the world

[@camillokamo8950]

The bar is in Milan :)

[@apaul7502]

free pouring is very not cash money

[@petersims6253]

Why on earth would you use that low quality machine ice. This bar has really slipped down my list if they use ice like that. Thankfully in the second drink proper ice is used.

[@seanh7585]

I hate to talk down a historic bar like this, but he also poured those drinks by eye and without a spout... maybe he's that good, but I don't know...

[@slappy4braps20]

I really hope y’all aren’t fucking serious lmao. Its basically impossible to fuck this cocktail up no matter how you make it. You don’t need hand carved ice from the alps or a perfectly measured jigger pour to make this. Jesus Christ how can you be so pretentious. Please do not ever set foot into my bar.

[@dancollier3523]

Eww