The bitter liqueur Campari can take some getting used to. Garnet red and with an aggressively bitter edge, Campari's a fright to many on first exposure—but, like many initially disagreeable things in life, Campari has a way of turning startled first-timers into passionate devotees, with the aid of a little time and a few more drinks.
Developed by legendary barman Dale DeGroff for the 2007 opening of Morandi in New York (this recipe comes from DeGroff's The Essential Cocktail), the Arancio Americano takes the bright bite of a classic Americano highball, and smooths it out with components of a brunchtime favorite, the Mimosa.
The base of vermouth and Campari gives the drink two-thirds of the complex character of the Negroni, while fresh orange lends a little sweetness and chilled prosecco makes the mix a perfectly suave refresher, seemingly custom built for a spring afternoon.
- 3/4 ounce sweet vermouth
- 1/2 ounce Campari
- 1 ounce fresh orange juice
- 2 ounces chilled prosecco
Fill a wine glass with ice and add vermouth, Campari and orange juice. Gently stir to combine; top with chilled prosecco.