Italian Americano: The Three-Ingredient Bitter Sparkler for Easy Weeknights

Chill two highball or rocks glasses in the freezer for 10 minutes while you gather the ingredients.

Serves 2

Ingredients

• 60 ml Campari
• 60 ml sweet red vermouth, well chilled
• 120 ml chilled soda water, or to taste
• Ice cubes, preferably large
• 2 thick orange slices or half-wheels
• 2 strips lemon peel (optional)

Instructions

1. Chill two highball or rocks glasses in the freezer for 10 minutes while you gather the ingredients.
2. Fill each glass with ice all the way to the top. Large cubes melt slowly and keep the drink from turning watery.
3. Pour 30 ml of Campari and 30 ml of sweet vermouth into each glass.
4. Top each with about 60 ml of cold soda water, pouring gently down the side of the glass to keep the bubbles lively.
5. Give one slow stir with a bar spoon to combine without knocking out the fizz.
6. Run a strip of lemon peel around the rim if using, then drop in an orange slice and press it lightly against the ice to release its oils.
7. Serve immediately with something salty on the side: olives, potato chips, or a handful of salted almonds.
8. The Americano was born in the 1860s at Gaspare Campari's bar in Milan, originally called the Milano-Torino after the home cities of its two ingredients, Campari from Milan and vermouth from Turin. It picked up its current name in the early 1900s when American tourists, charmed by the bittersweet Italian aperitivo hour, ordered it in droves. Later the Negroni was invented by swapping the soda for gin, but the Americano remains the lighter, more sessionable original. Low in alcohol, high in refreshment, and ready in under a minute, it is the drink Italians reach for when the workday ends and dinner is still an hour away.

Nutrition (estimated, per serving)

• Calories: 140 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Sugar: 12g
• Sodium: 10mg