Drink of the Week: The Ugly Americano

The Ugly Americano

I admit it, I’ve gone mad and, like last week, this one’s mine. Yes, I’ve gone mad with the power to create my own drinks — even if no one but me actually tries them — and a bit insane over how tasty this Aperol stuff I picked up a few weeks ago is. I can’t claim credit for the sweetly piquant liqueur’s first DOTW appearance two weeks back, the Aperol Americano, as it’s a common enough substitution. This week, however, I’ve changed things up enough that I think it’s possible that I can claim to have created a variation on a classic original.

This drink is, of course, based on the Americano, a real favorite of mine. I have, however, switched out the two main ingredients. Once again, I’ve replaced Campari with it’s milder but more complex cousin, Aperol. This time, however, I’ve also replaced ordinary sweet vermouth with Punt e Mes, a much bolder sort of vermouth with more than a hint of Aperol/Campari-esque bitter sweetness. It’s also often used as a substitute for vermouth in drinks like the Americano.

Even so, the particular drink below hasn’t been featured anywhere that I know of…though, come to think of it, it probably has been tried and written up someplace. I just hope I never hear about it, because I love this drink so much I want to hog as much credit for it as possible. That’s also why I’ve upped the proportions a bit from the typical Americano. For one thing, Aperol has less alcohol than Campari. More important, however, an Ugly Americano should be slightly excessive.

The Ugly Americano

1 1/2 ounces Aperol
1 1/2 ounces Punt e Mes
Soda water
Orange slice (highly recommended garnish)

Pour the Aperol and Punt e Mes over ice in a chilled Tom Collins/highball or similarly sized glass. Add the orange slice and top off with soda water. (Following the snobby practice of Ian Fleming, I used Perrier this time around, as it was on sale.) Stir for a moment and sip. Ummh, good.

****
Yes, with this drink I throw all objectivity to the four winds. I pat myself on the back and follow it with a hearty, though weird, self-embrace.

That might be going a bit far in the eyes of others, but I really do think this drink has real potential. It’s sweeter than an Americano but I think it maintains its respectability by adding even more complexity than the original. Seriously, folks, this drink is so tasty I can’t possibly be the first person to have tried it. Right?

  

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