The Americano is one of the most successful and known cocktails in the world, with all Italian ingredients, despite the name seems to indicate its origin overseas. The reasons are probably to be found in the history of the cocktails, that sees Italy as protagonist, together the US. But being a cocktail now centenary, its history has been lost a little over time.
The Americano is made with red Vermouth, Campari, and soda, or seltz if we want to give a touch of English to this cocktail. The red Vermouth par excellence is certainly the red Martini, with a low sugar content. The taste of this pre-dinner cocktail is clearly bitter, as in the best Italian tradition, while the soda is to be considered optional, in the sense that it is present in the original recipe and in daily preparations, but some customers consider it an undesirable ingredient. If you are in the possibility it is always better to place a small bottle of soda close to the glass, leaving this mixture to the host.
How to prepare and serve
The bitter taste is then generally indicated to a male public and of a certain age, so you have to be careful in proposing it, as your hosts could be disappointed if too young or female. Clearly these are indications that are part of the technical baggage and experience of a bartender, but that can be denied by the classic exceptions. To prepare a good American you must always start, as in any cocktail, from a quality ice, dry and not watery.
Certainly at home it will be difficult to have an expensive ice machine, and you will rely on the classic one in the freezer. This generally releases a lot of water, as it is not dry, and therefore should be used trying to keep it in the freezer until the last minute.
However, it will release at least 30 percent of the water within a few minutes, so you will not have to overdo it with the soda in order not to dilute your aperitif too much.
The construction of the cocktail is the simplest to make, as it uses the Direct Construction method in the glass, ie placing the ingredients directly in the glass without having to shake them. This thanks to the low density of liquids, all similar to each other, which allows the right mixing without having to resort to the energy exerted with the shaker. It would be enough in fact a simple turn with stirer. No more than a professional bartender spoon, or a kitchen spoon.
The glass to be used is the low tumbler, or old fashion, or the classic low whiskey glass. The two distillates must be poured on the ice placed in the glass in equal parts.
The recipe says clearly of one ounce each, but if you want you can even exaggerate at home. The important thing is to respect the proportions.
So take the glass, put the ice, pour the ingredients and then the soda. To complete cut a slice of lemon peel and squeeze it on the cocktail, so that it sprays its oils on the surface before putting it inside with an orange peel.
The history of Americano is a bit confusing, since it is a centenarian recipe. Anyone who thinks it was born in Italy in the twenties, who precisely identifies its origin in Milan in 1860, when at Gaspare Campari’s Bar was designed for overseas customers. However this cocktail is historic.
