Top 9 Local Alcoholic Beverages
in the Metropolitan City of Milan

Campari Group is an Italian beverage company founded in 1860 by Gaspare Campari. Over more than 160 years, it has evolved from a producer of a single iconic aperitif into one of the world's leading premium spirits groups.

Headquartered in Sesto San Giovanni near Milan, the company markets and distributes its products in more than 190 countries and operates a global network of production facilities and distribution companies. Campari Group's portfolio includes over 50 premium and super-premium brands spanning aperitifs, whiskies, rums, tequilas, vodkas, cognacs, and liqueurs.

Among its most recognized brands are Campari, Aperol, SKYY Vodka, Wild Turkey, Appleton Estate, Grand Marnier, Espolòn Tequila, and Courvoisier. The company's growth has been driven by a combination of strong brand development and strategic acquisitions, establishing Campari Group as a major player in the global spirits industry and a leader in the aperitif category. Expand

Carpano is a historic Italian vermouth producer whose origins date back to 1786 in Turin, when Antonio Benedetto Carpano created the recipe that is widely regarded as the foundation of modern vermouth. Combining wine with a carefully selected blend of herbs and spices, Carpano introduced a style that would become a cornerstone of Italian aperitivo culture.

The original wine shop was located opposite the Royal Palace of Turin, where the new beverage quickly gained popularity among the city's aristocracy and royal court. Over the centuries, Carpano has become one of the most influential names in the vermouth category, known for products such as Antica Formula, Carpano Classico, Carpano Bianco, Carpano Dry, and Punt e Mes.

Antica Formula, based on the original 1786 recipe, is particularly renowned for its rich aromatic profile and distinctive vanilla notes. Today, the brand is part of Fratelli Branca Distillerie and continues to represent the heritage, craftsmanship, and innovation that have defined Italian vermouth for more than two centuries.

Carpano products remain highly regarded by bartenders and spirits enthusiasts worldwide and are widely used in classic cocktails such as the Negroni, Americano, and Manhattan. Expand

Zucca is a historic Italian brand of amaro and aperitif liqueurs whose origins date back to 1845 in Milan. The brand was created by Ettore Zucca, who transformed a rhubarb-based herbal infusion into what would become one of Italy’s most enduring bitter liqueurs.

Over time, Rabarbaro Zucca gained widespread popularity among Milan’s cafés, restaurants, and social circles, becoming closely associated with the city’s aperitif culture. The brand’s reputation grew further through the famous Caffè Zucca, located in Milan’s Galleria Vittorio Emanuele II, which became a celebrated meeting place for artists, intellectuals, and members of high society.

Zucca was also granted the title of supplier to the Italian Royal Household, reinforcing its prestige and cultural significance. Its products are distinguished by the use of Chinese rhubarb root, aromatic herbs, citrus peel, and spices, creating the bittersweet flavor profile that has defined the brand for generations.

Today, Zucca is owned by Disaronno Group and continues to be produced in Lombardy, preserving a heritage that spans more than 180 years. Widely regarded as one of the classic names in Italian amaro culture, Zucca remains a symbol of Milanese tradition and craftsmanship. Expand

Giass is a contemporary Italian premium brand created in Milan from the shared vision of five friends who wanted to develop a product that reflected the spirit of the modern city and its aperitivo culture. The name "Giass" comes from the Milanese dialect and means "ice", paying tribute to the traditional culture of social gatherings and aperitivo moments.

The brand’s visual identity is deeply inspired by Milan, incorporating elements ranging from the geometric motifs of the Galleria Vittorio Emanuele II to details reminiscent of the city's historic fountains. Production is based on carefully selected botanicals and traditional distillation methods, with a strong emphasis on craftsmanship and the quality of raw materials.

From the very beginning, Giass positioned itself in the premium segment, highlighting authenticity, contemporary style, and a close connection to Milan’s gastronomic scene. Today, the brand is present in both Italian and international markets and represents a new generation of Italian craft brands that combine tradition, innovation, and urban heritage. Expand

Campari is one of Italy's most iconic aperitif brands, with a history dating back to 1860 when Gaspare Campari created the distinctive red bitter liqueur in Novara, northern Italy. Shortly after its founding, the business expanded to Milan, where the Campari family opened the renowned Caffè Campari in the Galleria Vittorio Emanuele II, making the brand an integral part of Milan's aperitivo culture. Campari is recognized for its vibrant red color and its distinctive bittersweet flavor, achieved through a proprietary blend of aromatic herbs, fruits, and spices. During the 20th century, Campari became an essential ingredient in several classic cocktails, including the Negroni, Americano, and Boulevardier, all of which remain among the world's best-known cocktails. The brand has played a significant role in promoting the Italian aperitivo tradition and shaping modern cocktail culture on an international scale. Today, Campari is part of Campari Group, one of the world's leading producers of premium spirits, with a portfolio of more than 50 internationally recognized brands.Expand

207 Amaro Locale is an Italian amaro brand developed by Pernod Ricard Italia with the aim of reinterpreting traditional Italian amaro through a contemporary approach and a strong emphasis on regional ingredients. The name “207” originates from the historical story of the 207 saffron bulbs that the Dominican friar Domenico Santucci brought from Spain to the area of L’Aquila, laying the foundations for the cultivation of the renowned Zafferano dell’Aquila DOP saffron.

The brand is built around the concept of “Local Everywhere”, celebrating a connection to local identity regardless of where one is. Its recipe combines four key Italian ingredients: saffron from L’Aquila, mint from Pancalieri in Piedmont, sweet orange peel from Calabria, and lemon peel from Sicily.

These ingredients complement a classic amaro base featuring botanicals such as gentian, rhubarb, cinchona bark, and cardamom. The liqueur is characterized by its amber-golden color, pronounced citrus and herbal aromas, and a balanced profile of sweet, balsamic, and bitter notes. Expand

Fratelli Branca Distillerie is one of Italy’s oldest and most respected spirits producers, founded in 1845 in Milan by Bernardino Branca. The company gained international recognition through Fernet-Branca, the iconic herbal amaro that became a symbol of Italian digestive liqueur tradition.

Remaining under family ownership for nearly two centuries, Fratelli Branca has grown into a global spirits group with products distributed in more than 160 countries. Its portfolio includes renowned brands such as Fernet-Branca, Brancamenta, Carpano, Antica Formula, Punt e Mes, and Caffè Borghetti.

The company is known for preserving traditional recipes and production methods while continuously expanding its international presence. Its headquarters and main production facilities remain in Milan, the city where the business was originally established.

Fratelli Branca is widely regarded as one of the leading representatives of Italy’s spirits industry, with brands that hold an important place in global cocktail and bar culture. The combination of long-standing family ownership, strong brand heritage, and commitment to quality has helped the company maintain its reputation as a benchmark producer of amari, aperitifs, and premium spirits. Expand

Birrificio WAR is an independent craft brewery based in Cassina de’ Pecchi, Lombardy, just outside Milan, combining agricultural heritage with a modern approach to beer production. Founded in 2017 as part of a family farm, the brewery operates on a vertically integrated model - over 80% of its raw materials, including malt, come from its own fields.

The production facility is housed in a renovated former stable, now transformed into a modern and functional space with a tasting room and outdoor beer garden. WAR quickly gained a reputation for innovation and technical precision, recognized for its diverse and experimental portfolio. From classic styles to one-shot limited editions, the brewery maintains a dynamic range shaped by both creativity and control over the entire production process.

Through a blend of artisanal dedication, agricultural independence, and bold expression, Birrificio WAR has positioned itself as one of the most compelling new breweries in northern Italy.Expand

Sbagliato is a variation on the classic Negroni cocktail originating from Milan. It's made with a combination of sweet vermouth, Campari, and prosecco or any dry sparkling wine. The ingredients are poured into an ice-filled glass, then gently stirred, and the drink is often garnished with an orange peel. The name sbagliato means mistake, and the cocktail created in the 1980s by Mirko Stocchetti at Bar Basso. He wanted to make a Negroni, but mistakenly used a bottle of spumante instead of gin, and Negroni sbagliato was created.Expand

Campari Soda or Campari Seltz, as it is known in Italy, is a simple and refreshing combination of Campari and soda water that is mostly enjoyed as an aperitif. The ratio is usually 1 part Campari to 3 parts soda. To prepare it, Campari is added first and is then topped with soda—the drink should have a frothy top. This traditional spritz is usually served in a stemmed or an old-fashioned glass, and it can be garnished with an orange slice. The drink was invented in 1915 by Davide Campari at his Camparino bar in Milan. The combination became a signature drink at the bar, and it soon caught on elsewhere. Expand

This Italian amaro was first produced in 1815, and it is still made according to the original secret recipe that employs 33 different herbs and roots. The recipe was developed by Ausano Ramazzotti, who offered the drink at his café, located in the vicinity of Milanese La Scala. Ramazzotti is an intense, medium bitter digestif that is best enjoyed neat or on the rocks, preferably with the addition of lemon twist. Apart from the original version it also comes as Ramazzotti Menta, Black, and Limone.Expand

Though most brands keep their recipe secret, this Italian-style liqueur is typically made with a blend of various spices and herbs such as saffron, juniper, rhubarb, aloe, chamomile, and mint. Because of the extensive list of ingredients, Fernet is characterized by its complexity and a usually a unique, bittersweet flavor. The most popular brand is the Milan-based Fernet Branca, invented in 1845 by Bernandino Branca. The drink has been a mainstay in Italy and Argentina, and lately, it has been experiencing a somewhat of a renaissance because of its use in some of the classic cocktails such as Toronto or Hanky Panky. While Italians prefer to enjoy it as a digestif or incorporate it into café correto, in Argentina, it is mainly used alongside Coca-Cola to create the iconic Fernet-Cola.Expand

Brancamenta is a minty version of Fernet Branca—the richly flavored amaro from Milan. This liqueur is also based on more than thirty botanicals, but it also includes essential peppermint oil from Piedmont. The resulting drink is dark brown with amber highlights. The flavor is bittersweet, and the aroma is herbal and earthy with a dominant minty note. Brancamenta was released in the 1960s, and it was inspired by the famous opera singer Maria Callas. Supposedly, Callas liked to drink her Fernet Branca with mint syrup—as this would make it lighter and easier to drink. The combination became popular, inspiring Branca distillers to create a similar bottled version. Branca Menta can be enjoyed as an aperitif or a digestif. It can be served neat or on the rocks, but it should always be well chilled. Brancamenta is bottled at 28% ABV.Expand

Milano Torino is a classic aperitif cocktail that combines sweet vermouth and Campari. To make the cocktail, equal amounts of both drinks are poured into an old-fashioned glass. The drink is completed with ice and comes garnished with half of an orange slice. This drink was first served in Campari’s Milan bar, sometimes in the 1860s. The name refers to the birthplace of the main ingredients, Vermouth from Turin and Campari from Milan. It is often shortened as Mi-To. Milano Torino is often called a predecessor to Negroni and Americano. Expand

Rabarbaro Zucca is an Italian amaro that hails from Milan. As evident from its name—rabarbaro stands for rhubarb—the main flavoring is a rhubarb macerate, while other ingredients include a secret blend of herbs, fruit, and spices. The result is a dark-brown, richly flavored liqueur with a herbal aroma and excellent balance of sweetness and bitterness. While the first part of the name is a reference to the main ingredient, zucca—which stands for pumpkin—is a reference to its inventor Carlo Zucca. The story says that the drink was inspired by an old family recipe he found on a small hand-written note. He started commercial production in 1919. Rabarbaro Zucca is usually enjoyed as an aperitif. Serve it neat, on the rocks, or topped with tonic or sparkling water. It could also work well as a cocktail ingredient. Expand

Zucca spritz is a simple Italian cocktail mainly enjoyed as an aperitif. It is based on Rabarbaro Zucca, the bittersweet rhubarb-flavored liqueur from Milan. To make the drink, a shot of the liqueur is added to a glass filled with ice. The liqueur is then topped with soda water. It can be garnished with an orange slice or mint sprig. This basic recipe is sometimes altered with prosecco, other liqueurs, or bitters. Zucca spritz is mostly associated with Milan, Lombardy. Expand

Rüsümada is an ancient sweet energetic drink from northern Lombardy, particularly the area around Milano, prepared with eggs, sugar and red wine. The name comes from one of the ingredients, egg yolks, locally known as rüss d'oof or rüsümm. Rüsümada is simple to make: beaten egg yolks and sugar are combined with whisked egg whites, then the wine is slowly added to the mixture while stirring constantly. Rüsümada should be enjoyed immediately after it has been prepared. Although it is easy to make, rüsümada is not consumed that much nowadays - it is considered to be a home remedy offering protection from illnesses and colds.Expand