Americano

The Americano is a classic cocktail made with Campari, sweet vermouth, and club soda. It is known for its bitter and refreshing taste.

Americano recipe

• 3 cl Campari
• 3 cl sweet red vermouth
• A splash of soda water

Pour the Campari and vermouth over ice into an old fashioned glass, add a splash of soda water and garnish with half orange slice and a lemon twist.

Building the Americano over ice

1. Fill an old fashioned glass generously with fresh, solid ice. Plenty of ice keeps the drink cold while slowing dilution, which is important for a low-proof, spirit-forward highball like this.
2. Pour in equal parts bitter red aperitif and sweet Italian vermouth. Adding them directly over the ice begins chilling and lightly integrating the two fortified ingredients.
3. Stir briefly, about 5 to 8 seconds, just enough to combine and cool the mixture before the fizz goes in.
4. Add a small splash of chilled soda water. You want lift and freshness, not a fully lengthened spritz, so keep the carbonation restrained.
5. Give the drink one gentle final stir to avoid knocking out too much effervescence.
6. Garnish with half an orange slice and a lemon twist. Express the lemon peel over the glass first if you want a brighter citrus aroma on the nose.
7. Serve immediately while the bubbles are lively and the balance between bitterness, sweetness, and dilution is at its best.

What the Americano tastes like

The Americano is light in strength but layered in flavor: bitter orange peel, herbal spice, grape richness, and a refreshing sparkling finish. It drinks softer than a Negroni, with the soda water opening up the aromatics and making it especially suited to warm weather or a pre-dinner slot. If you enjoy bitter aperitifs but want something less dense and boozy, this is an ideal choice.

Getting the balance right

Because there are so few components, temperature matters. Use cold vermouth and cold soda if possible. A sweeter vermouth will make the drink rounder and more plush; a more herbal or wine-driven vermouth will sharpen the profile. If it tastes flat, the usual fix is fresher soda and more ice rather than extra bitterness.

From Milano-Torino to Americano

The drink is widely believed to have evolved from the Milano-Torino, named for its two principal ingredients: bitter from Milan and vermouth from Turin. The name “Americano” likely appeared in the early 20th century, often explained by its popularity with American travelers in Italy. Exact origin details are a little murky, but that is the most commonly accepted story.

A zero-proof Italian-style riff

For a non-alcoholic version, combine a bitter red aperitif alternative with a dealcoholized sweet vermouth-style drink or spiced grape base, then top with soda over ice. Garnish the same way. Aim for a bittersweet, citrusy profile rather than trying to copy the original exactly.