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Cocktail History
The Americano is a classic cocktail that was created in the 1860s at Gaspare Campari’s bar in Milan, Italy. The original recipe was called the Milano Torino, and it combined ingredients from both Italian cities—Campari from Milan and sweet vermouth from Turin—before it was eventually lengthened with soda water and became the version we now know as the Americano. Its name translates to “American style,” and it became known as such because expats especially enjoyed drinking them during Prohibition.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Campari: This is a liqueur made in Italy with gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, and alcohol. For a mocktail version of this drink, try Giffard Non-Alcoholic Bitter Syrup in place of the bitter liqueur.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. We used Carpano Antica Formula Vermouth because it’s a high quality vermouth with dark notes of herbs, figs, licorice, cinnamon, and cocoa. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth.
Soda Water: This is a type of water that has been infused with carbon dioxide gas under pressure. We used Topo Chico Sparkling Mineral Water because it’s light, essentially flavorless, and refreshing.
Orange Wedge: This is a slice of an orange that has been cut into a half wheel shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
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Tasting Notes
The Americano features the aroma of lemony-orange Campari and a taste that’s a touch bitter initially but softens after a second with the sweet vermouth, and it has a subtle sweetness along with a lot of Campari’s signature bittersweet flavor on the aftertaste.
Our Opinion of This Cocktail Recipe: We were pretty split on this drink. Though not a fan of either ingredient, Kendall admitted this was fairly decent to her palate thanks to the soda water. Alex, on the other hand, is a longtime lover of the Americano and finds himself mixing them up fairly regularly.
Kendall’s Take: ⭐⭐
“My palate has not developed enough yet for me to enjoy a Negroni, but I must be getting closer because this Campari drink didn’t make me wince like others have in the past. The vermouth does a really good job of cutting the bitterness of the Italian liqueur. I’m still not a big fan of either ingredient in cocktails though, so ultimately I wouldn’t request this one again.”
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-14.
Americano
The Americano is a classic cocktail that was created in the 1860s at Gaspare Campari’s bar in Milan, Italy. The original recipe was called the Milano Torino, and it combined ingredients from both Italian cities—Campari from Milan and sweet vermouth from Turin—before it was eventually lengthened with soda water and became the version we now know as the Americano. Its name translates to “American style,” and it became known as such because expats especially enjoyed drinking them during Prohibition.
Ingredients
Method
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Add Campari, sweet vermouth, and cubed ice to a highball glass.
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Top with soda water.
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Stir gently for 3-5 seconds.
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Garnish with orange wedge.
