Mezz' e Mezz'

Which cocktail was invented to cure hangover?

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The world's weirdest cocktail is the "Hangover Helper," which is made with vodka Red Bull chocolate milk and Pepto-Bismol. This concoction was invented by a bartender in New York City who was trying to help a hungover customer. The drink is said to be effective but it is not for everyone.

Mezz' e Mezz'1for Drinking Age Adultsauthentic Mezz' e Mezz' cocktail recipePT5M

Mezz' e Mezz'

Strong ABV ( between 20% and 30% ), Bold and noticeable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.

Citrusy, herbal, and slightly bitter


  • Oranges - slice
  • Campari 1/3 part
  • Martini Rosso Vermouth 1/3 part
  • Gin 1/3 part


Any Glass of your Choice


Mezz' e Mezz'
mezz' e mezz' is a popular Gin cocktail containing a combinations of Oranges,Campari,Martini Rosso Vermouth,Gin .Served using Any Glass of your Choice


Mezz' e Mezz' Ingredients


Oranges,Campari,Martini Rosso Vermouth,Gin,


Mezz' e Mezz' Recipe


mix the alcohol well. Fill up a big glass with ice (big cubes). Pour in the mix. Add a slice of orange to show you are not a barbarian. Typical aperitif in Milano. Opens your stomach but will get fast to your brain.

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  • Oranges slice

    Ice is so obvious in most drinks, be it a straight drink or a mixed drink, that we often forget it's importance or even reason behind using a crystal clear good quality ice in a glass of whisky, or crushed ice in a tall glass to enjoy a cocktail.

    Ice tempers a hard liquor, and as is in the case of whisky for example, if you prefer the flavours of whisky reach your nose without the hard note of spirit lingering around, or want to avoid the mild sting of a neat whisky, a cube of ice mellows the strength down a little and as it melts slowly, the aroma and flavour is released from the whisky slowly and makes whisky progressively weak, lingering and palatable.

    Ice in Vodka helps release the little flavour a Vodka has, slowly, instead of letting the Vodka hit your nose all at once,

    In mixed drinks, ice plays an important role in creating the perfect temperature a certain drink requires and bartenders use ice in several different ways, crushed ice for long drinks that will allow the cocktail to slowly water down like a Mint Julep, Moscow Mule, Rum Swizzle, Sherry Cobbler and other Tiki drinks, a large block or cubes of ice for drinks that are spirit heavy, such as the Old Fashioned, Negroni, and Manhattan

  • Campari

    Campari is an apertif, obtained from the infusion of herbs and fruits in alcohol and water. It is a bitters and has a distinctive red colour, which originally was a carmine dye, the crimson dye obtained from crushed cochineal insects, however use of Carmine has been discontinued since 2006. Campari was invented in 1860 by Gaspare Campari in Novara, Italy and is now owned by Gruppo Campari. Campari is bottled at 20.5% to 28% ABV depending on the country it is sold in. The flavour of Campari is bitter, spicy and sweet and is an essential ingredient in several classic cocktails like Negroni, the Garibaldi and the Americano.

  • Martini Rosso Vermouth

    Vermouth the French for German Wermut, Wormwood in English, is an aromatic fortified Wine, flavoured with various botanicals like roots, barks, flowers, herbs, seeds and spices.

    Although traditionally Vermouth was used for medicinal purposes, it has been also served as an apéritif in its modern avatar. The modern Vermouth first appeared in and around the 18th Century in Turin. By the late 19th Century it became very popular with bartenders as a key ingredient in cocktail mixology.

    Martini, Manhattan, Rob Roy and Negroni were a few cocktails that Vermouth grew in popularity with. But later during the 20th Century, Vermouth slowly lost its glory and Dry Martinis and extra Dry Martinis with little or no Vermouth gained over the original Martini. Modern Martinis usually have a splash of Vermouth to add that herbacious texture to it.

    Historically, there have been two Vermouth types, Dry and Sweet, but with demand variations have come up now. that include extra-dry white, sweet white, red, amber and rose.

    Vermouth is produced by adding proprietory mixture of aromatic botanicals to a base wine or a base wine plus spirit or spirit only, which is usually redistilled before adding it to a base of neutral grape wine or unfermented wine must ( freshly pressed grapes and the juice ). After the wine is aromatised and fortified. it is sweetened and the end product is a Vermouth.

    Dry Vermouth is what makes the character of the original Martini, and a Dry Vermouth has less sugar and is more herbacious but less spicier than Sweet Vermouth.

  • Gin

    Gin is a distilled alcoholic beverage that has it's origin in medicinal liquor made by monks and alchemists across Europe. The historical Gin producing regions are Southern France, Flanders and Netherlands. Gin was originally created to provide aqua vitae from grape and grain distillates.

    During the Middle ages, the newly found substance Ethanol was considered by Alchemists to be the water of life, and an aqueous solution of ethanol was in use all over Europe and had different names and is literally the origin of many spirits like Whisky ( from the Gaelic uisce beatha for water of life ). Today Gin is produces from a wide range of ingredients, which gave rise to numerous distinct styles and brands. The predominant flavour of Gin is from the Juniper berries and then each different distillery flavours it further with an assortment of botanicas or herbs, spices, floral and fruit flavours, in different combinations. Gin is commonly drank mixed with Tonic water but it is also often used as a base spirit for many gin based flavoured liqueurs like Sloe Gin.

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