Cocktail Recipes

Americano

Classic | Campari, Cocktail | from Anders Erickson

The cocktail was first served in creator Gaspare Campari's bar, Caffè Campari in Milan, in the 1860s, an American man, who was under the impression that Campari was a long drink, ordered it, hated it, and said it would be better served iced and fizzy. He ordered a Campari and soda which became too bitter; after a few iterations he and the esteemed bartender decided on Vermouth as the perfect blend. It is the direct descendant of the "Milano-Torino" which consisted of Campari, the bitter liqueur from Milan (Milano) and Punt e Mes, the vermouth from Turin (Torino) but lacked soda water. This drink was itself a descendant of the "Torino-Milano", a concoction consisting of equal parts Campari and Amaro Cora.

Ingredients

Amount	Ingredient	Brand
1 1⁄4 oz / 31 ml 1.875 oz / 47 ml 2 1⁄2 oz / 63 ml 3 3⁄4 oz / 94 ml	Campari	Campari
1 1⁄4 oz / 31 ml 1.875 oz / 47 ml 2 1⁄2 oz / 63 ml 3 3⁄4 oz / 94 ml	Sweet Vermouth	Cocchi Vermouth di Torino
3 oz / 75 ml 4 1⁄2 oz / 113 ml 6 oz / 150 ml 9 oz / 225 ml	Soda Water	Topo Chico

Notes

• Method: Built in the glass
• Pour: Add all ingredients directly to the glass
• Glassware:
  • Low Ball
  • On the Rocks
• Garnish: Lemon Wheel
• Special Prep: None