Americano
I distinctly remember the first time I had Campari.
This was before I had gotten into cocktails, and I was flying business class to Europe. I was perusing the list of available liquor, and as is usually my inclination I was feeling adventuresome and wanted to order something I had never tried before. “Campari” stood out like a shining beacon. I had of course heard of it, and vaguely remembered what the bottle looked like, but was pretty sure I’d never tired it before. I placed my order with the stewardess, and she asked me if I’d like soda water with that.
“No, straight will be fine.”
I should have realized something was amiss when she gave me a rather quizzical look.
When the little bottle of Campari arrived, I poured the contents into the accompanying glass and took a sip.
That had to be the absolute worst beverage I had tried in my entire life. To say it was bitter just didn’t do it justice. But, not only did I politely finish the entire thing, I also had a nagging realization that this was a product that was sold world-wide, and it was part of the short-list of products that the airline felt was appropriate to provide to their guests, so there really must be something redeeming about it. I made it a point to drop into bars and ask the bartender if they knew any “good” cocktails that used Campari. One of the drinks I’d end up with on several occasions was the Americano. At first, that bitter, bitter, taste that I had on the flight over just assailed my taste buds. But after several such visits into various bars, and trying several other cocktails that used Campari, I eventually got past that initial shock and gradually developed an appreciation for it. It’s sort of like when you have your first taste of Cabernet Sauvignon, after years and years of soda pop. The complexities it presents are just too much for you, and you need to gradually acclimate your senses to it by starting off with something more approachable like white zinfandel.
Americano
- 1 ounce Campari
- 1 ounce sweet vermouth
- soda water
Pour Campari and sweet vermouth into highball glass filled with ice and stir. Top with soda water and garnish with an orange wedge or twist of lemon.
The recipe for the Americano originated in 1861 at Gaspare Campari’s bar in Turin, Italy. But it wasn’t until American Prohibition, when the Italians noticed how the visiting Americans favored this drink, that they dubbed it the Americano. Ironically, those same Americans were actually able to sip their Campari drinks legally at home, since it was classified as a medicinal product and not an alcoholic beverage.
Many people think that the Americano is a simplified version of the Negroni, but in fact it was the other way around, but that story can wait ’til another day.
