Americano

The story

The Americano is believed to have originated in the 1860s in Italy, originally known as the 'Milano-Torino' due to its ingredients, Campari and sweet vermouth. It gained popularity in the United States during Prohibition, when Americans sought lighter cocktails. Its refreshing taste and lower alcohol content made it a staple in bars, leading to its enduring presence in cocktail culture.

How it tastes

The Americano offers a balanced flavor profile of bitter and sweet, with herbal notes from the Campari and rich, fruity undertones from the sweet vermouth. The addition of soda water adds a refreshing effervescence, making it an ideal aperitif, especially in warm weather.

Getting it right

The key to a well-made Americano is the balance between the Campari and sweet vermouth, as well as the correct amount of soda water. Stirring gently ensures the ingredients meld without losing carbonation, while serving over ice keeps it chilled and refreshing.

Variations

• Negroni — A Negroni substitutes gin for soda water, creating a stronger, more complex cocktail.
• Americano Spritz — This variation adds prosecco to the classic Americano for a bubbly twist.

Substitutions

• Aperol — Aperol can be used in place of Campari for a sweeter, less bitter flavor.
• Dry Vermouth — Dry vermouth can substitute sweet vermouth for a drier version of the drink.

Questions

What is the difference between an Americano and a Negroni?

The main difference is that a Negroni uses gin instead of soda water, resulting in a stronger and more aromatic cocktail.

Can I make an Americano without soda water?

Yes, you can omit the soda water for a more concentrated drink, but it will lose the refreshing effervescence.

Is the Americano a low-alcohol cocktail?

Yes, with an ABV of around 12%, the Americano is considered a low-alcohol cocktail, making it suitable for pre-dinner drinks.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 5, 2026