Friday Cocktail - Americano with Peychaud's Bitters and Orange

It's Friday and time for a cocktail! Tonight's starter of choice is an Americano, which is mentioned in my copy of the Esquire Handbook for Hosts. The handbook was first published in 1949, then reprinted in 1977. In addition to lots of common and not so common cocktail recipes, the book covers everything from what to cook after a night of boozing, how to carve a turkey, and how to deal with an overly-soused party guest. The Esquire Handbook for Hosts is an interesting look back at the late 40s and its (now retro) cocktail parties. If you can find a copy, check it out.





The Americano recipe in the Handbook for Hosts calls for vermouth, seltzer, lemon peel and bitters. I swapped the lemon peel for orange peel and used my trusty Peychaud's Bitters.







Americano with Peychaud's Bitters and Orange

Adapted from Esquire's Handbook for Hosts



3 oz sweet vermouth

splash or two of Peychaud's Bitters

orange peel

seltzer

crushed ice

Fill a rocks glass halfway with crushed ice.
Add the vermouth, the bitters, and orange peel.
Top with seltzer and more ice, if needed.
Stir gently and drink up!