The Italian Americano Spritz

The Americano is the ancestor of the Negroni and one of the foundational Italian apéritifs — a simple, bittersweet mix of Campari, sweet vermouth, and soda water. It was first served in the 1860s at Caffè Campari (now Camparino in Galleria) in Milan, the bar opened by Gaspare Campari, the inventor of the Campari bitter. The drink was originally called the "Milano-Torino," after its two ingredients — Campari from Milan and Cinzano vermouth from Turin — and was renamed the "Americano" during Prohibition, when American tourists in Italy discovered it (Wikipedia); Saveur; Camparino).

Built as a spritz and lengthened with sparkling wine rather than just soda, the Americano becomes a brunch-perfect sparkling apéritif — vivid red-orange, bittersweet, and effervescent, with the Campari's bitterness softened by the vermouth and lifted by the bubbles. It is the most refreshing of the bitter classics, and the lowest in alcohol.

Ingredients (serves 6): - 9 oz Campari - 9 oz sweet vermouth (such as Carpano Antica Formula or Cinzano Rosso) - 1 bottle (3 ⅛ cups) chilled Cava Brut or dry Prosecco - 12 oz chilled sparkling water (San Pellegrino) - Orange slices and lemon twists for garnish - Ice

Instructions: Fill large wine glasses with ice. Add 1½ oz Campari and 1½ oz sweet vermouth to each glass. Top slowly with 2 oz chilled Cava and 2 oz chilled sparkling water per glass, pouring gently. Stir gently once to combine. Garnish with a wide orange slice and a lemon twist.

For a Crowd (serves 12): - 18 oz Campari, 18 oz sweet vermouth, 2 bottles Cava, 24 oz sparkling water - Pre-batch the Campari and vermouth in a pitcher; top with Cava and sparkling water at service.

Variations: - Americano (Classic): Omit the sparkling wine and use only sparkling water for the original, lower-ABV apéritif. - Negroni Spritz: Add 1½ oz gin to each glass for a boozier, more botanical version that bridges the Americano and the Negroni. - Americano Bianco: Use bianco (white) vermouth instead of sweet red vermouth for a lighter, paler version.

Pairing: The Americano's bittersweet character pairs beautifully with Italian brunch — prosciutto e melone, burrata, and any antipasti spread. Its low alcohol also makes it a fine all-afternoon apéritif alongside olives, nuts, and marinated vegetables.

Reference Links: - Americano (Milan, Gaspare Campari, 1860s, "Milano-Torino"): Wikipedia) - Americano cocktail recipe: Saveur - Camparino in Galleria history: Camparino

Pro Tips: The Americano is a built drink — it does not require shaking or stirring beyond a gentle mix, and the ice dilution is part of the recipe. Use a good sweet vermouth; Carpano Antica Formula is the gold standard and transforms the drink. The ratio of Campari to vermouth is traditionally equal, but you can adjust to taste — more vermouth for sweetness, more Campari for bitterness. Serve in a large wine glass with plenty of ice, as is traditional for Italian spritzes; the dilution is intentional.