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amaro, vermouth and carbonated water

Also known as the Americano Highball. A family or template of drinks, late 1890s, where the American cocktail employing Italian ingredients (vermouth) is re-interpreted by the Italians, substituting their regional aperitif and digestif bitters (Fernet, Campari, etc.) for the aromatic bitters (such as Bokers or Angostura) used in America, and often served with ice and topped with a little sparkling water (a variety of highball). See also Negroni.

The recipe show above is from the 1913 Lexikon der Getranke. The fundamental process, easily varied, is as follows:

Americano Highball

Build in a glass:

  • ice cubes
  • 1 oz amaro (Campari is the most common, today, but try others)
  • 2 oz sweet vermouth

Fill with seltzer.

Garnish with a lemon twist or lemon slice.

Oxford Companion to Spirits and Cocktails, p. 19; barware icons courtesy of Haus Alpenz