Elements: Cocchi Americano

Photo: John Valls

March 04, 2024

Shared names can sow confusion, as can shared intent. Exhibit A: Cocchi Americano, an aperitif wine from Italy (actually, two aperitif wines—a bianco and a rosa). The wines are refreshing and bright with ice and a splash of soda, and distinctively useful tools in cocktails. But to fully appreciate Cocchi Americano and effectively unlock its potential, it’s helpful to know what the wine is (and isn’t).

“Americano,” of course, is a term that covers several bases. Is it a shot or two (or four) of espresso stretched out with hot water? Is it a classic aperitif highball made with Campari, vermouth, and soda water? And is it a style of aromatized aperitif wine, defined and protected by Italian and European law, deriving its signature flavor from gentian and wormwood along with other spices and botanicals? This is an “all of the above” situation.

Cocchi Americano fits under that last definition. And by occupying a spot in the Americano category, the aperitif also sets itself apart from what it isn’t—a vermouth. The two styles of aperitif share similar characteristics—they’re both wine-based and bittersweet, designed to be consumed at the outset of a meal, and go absolutely gangbusters when mixed in an array of cocktails. But similarities don’t imply sameness, and the flavorful differences between vermouth and Americano mean curious drinkers have more options from which to choose.

Alfredo’s Favorite

At Artusi in Seattle, lead bartender Christian Nguyen uses the rosa version in the Alfredo’s Favorite. “This is very much a riff on a Bamboo, a classic Manhattan-esque sherry cocktail,” Nguyen says of the drink, which builds upon a base of the rosa aperitif, and fleshes out the Americano’s fruit factor with a vino amaro, dry vermouth, and cherry liqueur.

1 1/2 oz. Cocchi Americano rosa
1 oz. Cappelletti Pasubio Vino Amaro
1/2 oz. dry vermouth
1 barspoon Cherry Heering
2 dashes orange bitters

Tools: barspoon, strainer
Glass: coupe
Garnish: cherry

Stir all of the ingredients with ice, strain into a chilled glass, then garnish.

Christian Nguyen, Artusi, Seattle

Miami Sound Machine

At DrinkWell in Austin, Caer Maiko Ferguson says the Americano works well in adding layers of flavor to several cocktails on the bar’s menu, including the Miami Sound Machine. “One of my biggest issues with many sours is that the acidity is usually all coming from citrus juice, which can make a fairly uncomplex cocktail,” she says. By adding Cocchi Americano into the mix (the rosa version, in this case), she’s able to complement the lemon’s acidity with that in the wine (along with its notes of berries and hibiscus), boosting the drink’s complexity. “And the mild baking spices, bitter ginger, and floral notes mix beautifully with tequila and gin.” Cocchi Americano functions as a versatile ingredient, she says, “because of its ability to play well in very different settings.”

1 1/4 oz. blanco tequila
3/4 oz. London dry gin
3/4 oz. fresh lemon juice
1/2 oz. Cocchi Americano rosa
1/2 oz. guava-coriander syrup

Tools: shaker, strainer
Glass: rocks
Garnish: lime wheel, dehydrated or fresh

Shake all of the ingredients with ice, strain into an ice-filled glass, then garnish.
Guava-Coriander SyrupIn a small saucepan over medium heat, toast 10 grams of whole coriander until fragrant (2 or 3 minutes), then remove from the heat and use a muddler to coarsely crush the coriander. Add 1/2 cup of water and 1 cup of white sugar, and stir over low heat until the sugar has dissolved, then remove from heat. Add the zest of one lime and let steep for 1 hour. Strain through a fine-mesh strainer, measure the volume of the syrup, and combine with an equal amount of guava purée. Keeps refrigerated for up to 2 weeks.

Caer Maiko Ferguson, DrinkWell, Austin

Dreaming of Sunshine

1 1/2 oz. Cocchi Americano bianco
3/4 oz. grapefruit cordial
1 1/2 oz. chilled Prosecco
1/2 oz. chilled soda water

Tools: barspoon
Glass: large wine
Garnish: lemon wheel, rosemary sprig

Combine the first 2 ingredients in an ice-filled wine glass and stir to chill. Add the remaining ingredients and lightly stir to combine, then garnish.
Grapefruit CordialIn a small saucepan, combine 1/2 cup each of fresh lemon juice, fresh grapefruit juice, and granulated sugar. De-stem a small bunch of fresh rosemary, and add the leaves to the pan, then bring the mixture to a boil (stirring to dissolve the sugar). Remove from the heat and let cool for 1 hour. Strain and bottle for use. Keeps refrigerated for up to 3 weeks.

Emma Hollander and Rosa Ortiz, Trina’s Starlite Lounge, Boston

Paul Clarke

Paul Clarke is Imbibe's Executive Editor and the author of The Cocktail Chronicles: Navigating the Cocktail Renaissance With Jigger, Shaker & Glass, released in July of 2015. He believes in the importance of a diverse liquid diet.