Some bar guests get confused when they see “Americano” on a cocktail menu, because they’re thinking of the espresso beverage of the same name. Although the Americano cocktail and the caffeinated drink are two completely different things, world-renowned bartender Ricky Gomez made his own version that combines them.
Instead of soda water, Gomez adds cold brew coffee to the mix of Campari and sweet vermouth and serves it over pebble ice. Although it’s no longer effervescent, this combination is delicious and surprisingly refreshing. That coffee and Campari pairing is something special, and it really shines in this low-ABV cocktail. You can find this version of an Americano on the menu at Palomar, Ricky Gomez’s Portland-based bar that is an ode to his Cuban heritage.
This recipe was excerpted from 'Twist' by Jordan Hughes. Buy the full book on Amazon. For more cocktails from this book, check out the Rum Club Daiquiri, the Baltic Midnight, and the Modern Medicine.
Recipe information
Yield
Makes 1
Ingredients
Preparation
Add the cold brew, Campari, and sweet vermouth to a highball glass and add pebble or crushed ice. “Swizzle” by inserting a barspoon into the drink and rubbing quickly between your palms. Top with more ice (if needed) and garnish by placing an orange wheel in the glass.
Recipe notes
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