They say that in 1870, in Antonio Benedetto Carpano's store, a stockbroker, in a meeting with his friends, asked for the classic vermouth but with a dose of cinchona, using the expression “Punt e Mes”. Antonio kept the data and created this specialty Carpano with the perfect dose of bitterness. It is made with a mixture of 15 aromatic plants, in addition to cinchona, a botanical that makes this aperitif so fresh and special. Try squeezing some grapefruit and garnish with a thin slice.
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