The Story Behind The Mexicano
The classic Americano cocktail was, perhaps counterintuitively, not created in America. Born in a Milanese bar called Caffe Campari in the 1920s, it was initially called the Milano-Torino. Due to its popularity among American patrons, Caffe Campari eventually rechristened it “the Americano."
My variation is simple, delicious, and takes no time at all. I simply substituted the sweet vermouth with mezcal, and added a little agave syrup for balance. It still has its vibrant red color from the Campari, and mezcal gives it great body and composition.
Ingredients In The Mexicano:
- 1 ounce Campari
- 1 ounce Espadin mezcal
- ½ ounce agave syrup
- Soda water float (approx. 2 ounces)
- Pour Campari, mezcal and agave syrup in a Collins glass over ice
- Give it a quick stir to combine
- Top with soda water
- Garnish with an orange twist