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 |
|---|---|---|
| 1.25 oz / 31.5 ml 1.875 oz / 47 ml 2.5 oz / 62.5 ml 3.75 oz / 94 ml | Campari | Campari |
| 1.25 oz / 31.5 ml 1.875 oz / 47 ml 2.5 oz / 62.5 ml 3.75 oz / 94 ml | Sweet Vermouth | Cocchi Vermouth di Torino |
| 3 oz / 75 ml 4.5 oz / 112.5 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
