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A Good Dish

making food simpler

The Americano Cocktail -Just When We Need An Easy and Refreshing Summer Drink

July 10, 2020

3 versions of an Americano cocktail
Kurinuki yunomi by Carey Nathanson

It was a long, difficult spring and summer is looking rough. The pandemic is far from over and we can’t let down our guard or our masks yet. We have much work ahead to learn to be more activeIy anti-racist and we must do all we can to push for change in November as a start. I don’t know about you but I need a drink. I actually felt too stressed to do a lot of drinking this spring but as I start to take some deeper breaths, I am craving some slightly buzzy refreshment. I have two requirements for summer cocktails – they need to be lighter than those we drink in cooler weather and they must be easy to make. Summer days get so warm that anything we imbibe needs to be cold and refreshing and when you are trying to stay hydrated, the last thing you need is an alcohol bomb. Save those for longer, colder nights. As for easy, keep it simple; You don’t want a long list of ingredients to measure out when you are already hot and thirsty!

Americano Ingredients
Vermouth heavy Americano
Porcelain yunomi by Carey Nathanson

My favorite summer drinks are heavy on tonic, soda water or some kind of citrus juice, cut with Prosecco or a light amaro and rarely include whiskey (which at other times of the year would be my base liquor of choice). One great summer cocktail is an Americano, equal parts Campari and sweet vermouth with fizzy water and a slice of citrus. The bitterness of the Campari is balanced by the sweetness of the vermouth (and vice versa) and the soda water lightens and brightens up the whole thing. The vermouth you choose will determine the flavor as some are sweeter and more one-dimensional while others are more layered and distinctive. My current faves are all Spanish: Atxa (complex and herbaceous), Priorat Natur (balanced and rose-like) and Vermut Lustau (sherry based and full of botanicals) although good old Martini & Rossi works just fine in a mixed drink, if that is what you have on hand. You can play around with the proportions depending on whether your preference, the classic being a one to one ratio. I tend toward more vermouth while my husband likes more Campari. If you want less bitter altogether, substitute Aperol for the Campari (although just plain Aperol and sparkling water is delicious, especially with a big wedge of orange). You can also vary the amount of soda water from a splash to a generous pour.  And I wouldn’t say no to a sprig of mint for freshness. What could be more American, in a good sense, than an eponymous drink composed from imported ingredients which, when combined, create a whole that is greater than its parts? And if you happened to squeeze the orange, lemon or lime slice/wedge before adding, so much the better. To healthier and cooler days ahead!

Campari heavy Americano
Stoneware yunomi by Carey Nathanson
Aperol and vermouth with soda water
Stoneware yunomi by Carey Nathanson
Americano cocktail
Stoneware yunomi by Carey Nathanson

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Filed Under: Drinks, Potters

Comments

  1. Cotter says

    July 10, 2020 at 3:47 pm

    Looks so refreshing and interesting to drink!

    • A Good Dish says

      July 10, 2020 at 4:55 pm

      Thanks, Reva! Super refreshing.

    • A Good Dish says

      August 20, 2020 at 11:10 am

      Refreshing, light and tasty!

  2. Carey Nathanson says

    July 10, 2020 at 3:52 pm

    Photos look really good!

    • A Good Dish says

      July 10, 2020 at 4:56 pm

      Glad you think so, Carey. We love using your pieces!

  3. Linda Aboody says

    July 13, 2020 at 8:20 am

    It’s early in the day, but I am planning an afternoon drink. Pottery is beautiful!

    • A Good Dish says

      August 20, 2020 at 11:10 am

      Thanks, Linda. His cups are a pleasure to use. Cheers!

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Welcome to A Good Dish

Here you will find recipes and ideas for easy to make and tasty meals, sources for interesting dinnerware on which to serve those meals and resources for ingredients, classes and food related travel. My goal is to make daily cooking simpler and to inspire you to try different recipes beyond the handful you already make repeatedly. I hope that relaying my experiences will enhance yours. Follow along and let me know about your own cooking and food journeys.

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