For Independence Day, I chose to go with the Americano. With its red color, it fits the theme of our countrywide celebration nicely. And with the American palate moving away from sweet to more sour and bitter, I think this is a perfect choice for today. And the fact you can pre-batch it makes it even better.
Again, I will be sharing the recipe from the aforementioned Angostura Bitters recipe book (you can visit my inaugural post here) along with an updated version of the recipe. Enjoy!
Image courtesy of www.personalcreations.com
AMERICANO (Angostura)
Take an 8oz. highball glass; pour in 3 dashes of Angostura aromatic bitters and 3oz. sweet vermouth. Add a little cracked ice and fill glass with carbonated water; stir slightly. Twist the lemon peel over the drink for the oil.
Pretty simple, I must admit. Three ingredients and a lemon twist.
Next up, a more updated version.
AMERICANO (Liquor.com)
1 1/2 oz. Campari
1 1/2 oz. Sweet vermouth
Pour the Campari and vermouth into a rocks or highball glass filled with ice. Add a splash of club soda and garnish with an orange twist.
Still, pretty simple. They replaced the bitters with Campari and call for equal amounts of the two spirits. What could be more simple on a holiday (of course other than opening a bottle of beer or wine 😉).
I hope you enjoy seeing these old cocktail recipes with their more modern counterparts. Watch for more from this fun little book over the next few weeks.