Cocktail of the week with Fabrizio Musorella

With the weather getting sunny and warm, our bodies (and minds) feel the need for tall and refreshing drinks. This is one of my favourite drinks, that I like to drink before lunch or dinner when I return to Sicily. It is an aperitif said to have first been served in 1861 at Gaspare Campari’s bar in Milan, a chic meeting place of composers and artists of the time. Yet it was not until Italy became popular with the American tourists that it became known as the Americano. The tourists took the cocktail recipe back home and legally sipped throughout Prohibition as Campari was classified as a medical product. Salute!

Ingredients
3cl Campari
3cl Sweet vermouth
Soda water
Preparation
Pour the Vermouth, then the Campari into a highball filled with ice. Stir and garnish with a twist of lemon and orange peel. The soda water is optional but for summer it gives the drink its freshness.

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