Americano

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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.

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Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Soda Water: This is a type of water that has been infused with carbon dioxide gas under pressure. I used Topo Chico Sparkling Mineral Water.

Campari: This is a liqueur made in Italy with gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, and alcohol.

Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Carpano Antica Formula Vermouth.

Orange Wedge: This is a slice of an orange that has been cut into a half wheel shape.

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Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

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Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Bright red color with an ombré effect

• Aroma: Lemon, orange, and gentian root

• Taste: Slightly bitter flavor that softens into sweet vermouth and a hint of citrus

• Finish: More Campari bitterness

Kendall’s Rating: ⭐⭐

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 the Americano again."

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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.