{
  "$type": "site.standard.document",
  "bskyPostRef": {
    "cid": "bafyreicmwjc7u6prkzx7y3tpspgss57ba27zhbvkreijcbth4eie5sh76i",
    "uri": "at://did:plc:6u2winhththahd5k42jh4ns3/app.bsky.feed.post/3ml6tg4ny2m42"
  },
  "coverImage": {
    "$type": "blob",
    "ref": {
      "$link": "bafkreia7534ysc2775kvcmhmefyh33f5j3xungbpjti3k5v6hwuceysrei"
    },
    "mimeType": "image/jpeg",
    "size": 185749
  },
  "path": "/articles/viceversa-signature-mi-to-blend-taking-over-cocktail-world/",
  "publishedAt": "2026-05-06T13:00:42.000Z",
  "site": "https://vinepair.com",
  "tags": [
    "Reading About Drinking",
    "aperitivo",
    "Campari",
    "cocktail bar",
    "miami",
    "ViceVersa’s Negroni Might Be the Best in the World, Thanks to Its Custom ‘Mi-To’ Base",
    "VinePair"
  ],
  "textContent": "When Gaspare Campari first mixed together equal parts sweet Italian vermouth from Turin and his namesake bitter from Milan even he couldn’t have imagined the unbreakable cocktail foundation he was laying. He began serving the combination at Caffè Campari in the 1860s and dubbed it the Milano-Torino, later known as the Mi-To. The concoction balanced sweet, herbal, savory, and bitter into one vessel, but it was more than just a rich, sippable drink — it was a launchpad to an everlasting realm of cocktails.\n\nThe article ViceVersa’s Negroni Might Be the Best in the World, Thanks to Its Custom ‘Mi-To’ Base appeared first on VinePair.",
  "title": "ViceVersa’s Negroni Might Be the Best in the World, Thanks to Its Custom ‘Mi-To’ Base"
}