Americano
Negroni's gentler sibling
A breezy, effervescent aperitivo with bittersweet Campari tempered by sweet vermouth and a lively splash of soda. The ultimate pre-dinner warm-up.
Ingredients
- 1 oz Campari
- 1 oz Sweet Vermouth
- A splash Soda Water
Method
Fill an old fashioned glass with ice. Pour Campari and sweet vermouth directly into the glass. Top with a splash of soda water. Stir gently. Garnish with a half orange slice.
Originated as the Milano-Torino at Caffè Campari (opened 1867), Milan, equal parts Campari (Milan) and sweet vermouth (Turin). Soda water was added to create the Americano, gaining popularity with American tourists in the early 20th century. Earliest published Americano recipes appear in Ferruccio Mazzon's Il Barista – Guida del Barman (1920). Per IBA (The Unforgettables list); Difford's Guide #61. Notes: Parent of the Negroni. The Prohibition-era naming origin is widely cited but not exhaustively documented in primary sources.
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