The Sbagliato Guide: How to Make the Famous ‘Mistake’ Cocktail Right

Alright, let’s talk about the Negroni Sbagliato. It seems like one day nobody had heard of it, and the next, a viral video had everyone asking for a ‘sbagliato… with prosecco in it.’ As someone who’s spent a lot of time behind a bar, I had a good chuckle. That’s a bit like ordering a cheeseburger… with cheese on it. The name literally gives it away!

But honestly, I’m glad it happened. It put a spotlight on a genuinely fantastic drink that’s more than just a passing trend. The Sbagliato is lighter, bubblier, and, in my opinion, one of the most refreshing pre-dinner drinks you can make. It’s a classic for a reason.

So, this isn’t just another recipe. I want to get into the nitty-gritty—the ‘why’ behind each step, the common mistakes people make at home, and the little pro techniques that take it from just okay to something you’d be proud to serve. Let’s make a Sbagliato that lives up to the hype.

First, What Exactly is a ‘Sbagliato’?

The story behind this drink is cocktail legend. It comes from a historic bar in Milan where, decades ago, a busy bartender was making a classic Negroni (that’s the one with gin, Campari, and sweet vermouth). In a moment of haste, he reached for the wrong bottle and grabbed prosecco instead of gin. A mistake was made.

And that’s what ‘sbagliato’ means in Italian: mistaken or wrong. But instead of tossing it, he served it. The customer loved it, and a new classic was born from a happy accident. It’s a great reminder that sometimes the best creations aren’t planned at all.

This little mistake also created the perfect aperitivo. The original Negroni is a potent drink. By swapping strong gin for lighter, bubbly prosecco, the Sbagliato became less alcoholic and way more sessionable. It’s designed to wake up your appetite before a meal, not put you down for the count.

The Building Blocks: Your Shopping List

You only need three things, but the quality of each one matters. Here’s a breakdown of what to grab, with options for every budget.

1. The Bitter: Campari is a Must
To be frank, if you’re not using Campari, you’re not making a Sbagliato. Its iconic, sharp bitterness is the soul of the drink. There are other red bitter liqueurs out there, but none have that perfect punch. This is the one ingredient where you shouldn’t substitute. A bottle will run you about $25-$30 and will last you a long time.

2. The Sweet Vermouth: Where You Can Get Creative
This is where you can really put your own spin on the drink. The vermouth choice makes a huge difference. Here’s a quick guide:

• Budget-Friendly Classic (around $10): Cinzano Rosso is a solid, reliable choice. It’s the standard in many Italian bars for a reason, offering a straightforward, spicy-sweet profile. A great place to start.
• The Bartender’s Choice (around $25): My personal go-to is Cocchi Vermouth di Torino. It has these beautiful, rich notes of cocoa and bitter orange that just sing alongside Campari. It’s worth the extra money.
• The Luxury Pour (around $40): If you want to make a truly top-shelf Sbagliato, grab a bottle of Carpano Antica Formula. It’s incredibly rich, with a bold vanilla character that makes the drink feel exceptionally smooth and decadent.

Heads up! Sweet vermouth is a fortified wine. Once you open it, it needs to live in the fridge. It will start to oxidize and lose its flavor at room temperature. For the best taste, try to use an open bottle within 1-2 months. Always give it a quick sniff before you pour—if it smells dull or vinegary, it’s time for a new one.

3. The Bubbly: Prosecco is Key
The original calls for prosecco, so that’s the best place to start. You don’t need to break the bank here; a reliable $15-$20 bottle is perfect. Look for the word ‘Brut’ on the label, which means it’s dry. An ‘Extra Dry’ is actually a little sweeter, which can make the final drink a bit unbalanced. Good to know: You could also use a Spanish Cava, but I’d steer clear of Champagne. Its delicate flavors get overpowered by the Campari.

How to Build the Perfect Sbagliato, Step by Step

The order and technique really do matter if you want to keep those bubbles lively.

1. Chill Everything. Seriously. The soul of this drink is its fizz, and cold liquids hold carbonation better. Pop your rocks glass in the freezer for 15 minutes. Make sure your prosecco is nicely chilled. This is a non-negotiable step.
2. Get Your Ice Right. Fill that chilled glass all the way to the top with ice. The best choice is a single, large 2-inch cube if you have one (silicone molds are cheap online and a game-changer for all your cocktails). More ice means the drink chills faster and dilutes slower. Don’t skimp!
3. Pour the Base. Using a jigger for accuracy, pour 1 ounce (30 ml) of sweet vermouth and 1 ounce (30 ml) of Campari directly over the ice. (Don’t have a jigger? A standard shot glass is usually 1.5 oz, so fill it two-thirds of the way. Or just remember that 2 tablespoons equals 1 ounce).
4. Give it a Quick Stir. With a bar spoon (or a chopstick!), stir the two liquids with the ice for about 10 seconds. You’re just chilling and ever-so-slightly diluting the base before the bubbly joins the party.
5. Top with Prosecco. Now for the star. Gently pour in 1 ounce (30 ml) of your cold prosecco. To save the bubbles, tilt the glass and pour it down the side. Give it one—and ONLY one—final, gentle stir to combine everything. We’re trying to mix, not fizz it out.
6. Garnish Like a Pro. Take a vegetable peeler and slice off a wide strip of orange peel. Hold it over the drink, skin-side down, and give it a firm pinch. You’ll see a fine mist of citrus oil spray over the surface. That oil adds an incredible aroma. Rub the peel around the rim of the glass and then drop it in. Done.

Common Mistakes to Avoid

I see these all the time, and they’re so easy to fix.

• Using Warm Ingredients: A room-temperature Sbagliato is a sad, flat Sbagliato. Chilling your glass and your prosecco is the easiest way to improve your drink instantly.
• Shaking the Drink: Never, ever shake a drink with carbonation unless you want a flat mess. The Sbagliato is always built and stirred gently in the glass.
• Not Using Enough Ice: A couple of lonely ice cubes will melt fast, leaving you with a watery, weak drink. Fill that glass up!
• Letting Your Vermouth Go Bad: Leaving opened vermouth on the counter is the fastest way to ruin a good cocktail. Keep it in the fridge, and it’ll treat you well for a month or two.

The Leftover Prosecco Problem (Solved!)

So, you’ve made a couple of drinks… now what do you do with the rest of the prosecco bottle? This is probably the biggest reason people hesitate to make bubbly cocktails at home. But there’s an easy fix.

First, you can often find half-bottles (375ml) of prosecco at a good wine shop, which are perfect for making just two or three drinks. Second, invest in a champagne stopper. They’re not expensive—usually just $5 to $10 online or at stores like Target—and they create a tight seal that preserves the bubbles for a day or two. It’s one of the most useful gadgets for a home bar.

Perfect Pairings & Fun Twists

In Italy, you’d never see a Sbagliato served without a little something to nibble on. The saltiness balances the drink’s bittersweet profile perfectly.

My top 3 pairings are:

1. Salty Kettle-Cooked Potato Chips: Simple, classic, and the salt just cuts right through the bitterness. Perfection.
2. Castelvetrano Olives: They’re meaty, buttery, and not overly briny.
3. A Sliver of Hard Cheese: A nice chunk of Parmesan or Pecorino works wonders.

Once you’ve mastered the classic, feel free to play around. Try using Cynar instead of Campari for an earthy, artichoke-based twist. It’s a different vibe, but a delicious one.

And that’s really all there is to it. The Negroni Sbagliato proves that a drink doesn’t need to be complicated to be sophisticated. Cheers!

Inspiration:

Does the choice of sparkling wine really matter?

Absolutely. While Prosecco is the traditional choice for its crisp, fruity, and slightly casual profile, don’t be afraid to experiment. A Spanish Cava will bring a toastier, more mineral-driven quality to your Sbagliato, creating a drier and more complex drink. For a touch of elegance, a French Crémant (from Burgundy or the Loire) can add finer bubbles and subtle notes of green apple and brioche. Just avoid anything too sweet or overly expensive like a vintage Champagne—the bold flavors of Campari and vermouth will overpower its delicate nuances.

The Garnish: More Than Just Decoration

The classic orange slice garnish does more than just look pretty; its essential oils are key. Before dropping it in, give the peel a good twist over the glass. This releases aromatic oils onto the surface of the drink, greeting your nose before you even take a sip and enhancing the citrus notes in the Campari. This simple bartender’s trick, called ‘expressing’ the peel, instantly elevates the sensory experience of your Sbagliato.