Credit: Chris Fasick

Credit: Chris Fasick


I need to talk about a drink that hooked me as soon as I tried it. Not to sound corny (too late), but, basically, the Habanero Americano was love at first sip.

Since last summer, I’ve had my share of Americanos. I haven’t tinkered with the original recipe — I’m hesitant about screwing up perfection, all right? — until now. When my significant other brought home homemade habanero jam, we went ham, spreading it on crackers and bread and cheese. It didn’t take long for us to clear out most of the jar for our charcuterie marathon. However, with a few tablespoons left, it hit me: I wonder how this pairs with Campari…

Don’t ask me why my brain works the way it does. But the spicy, sweet condiment is an ah-mazing paring with the classic Americano’s bright red liqueur.

Now, I know you’re not gonna make your own habanero jam for this week’s cocktail, or befriend my boo’s uncle. And since I need a new jar anyway, here are a few local ideas: Sunshine Canning, Brimstone Originals, Clearwater Canning Company and The Urban Canning Company. Brimstone has a habanero pepper jelly — not to mention others I can’t wait to explore (pineapple pepper jelly, anyone?) — while The Urban makes a habanero jam with D’Anjou pears and ginger. But any jam, jelly or preserves with a kick will work.

I hope you fall for the Habanero Americano the way I have, and invest in a jam that’s great for both charcuterie and cocktails.

Credit: Chris Fasick

Habanero Americano

Makes 1

1 tablespoon habanero jam

1 1/2 ounces sweet vermouth

1 1/2 ounces Campari

Sparkling water or tonic, to top

Place jam in a small ramekin and microwave for 12 to 15 seconds. Add melted jam and remaining ingredients, excluding sparkling water, to a cocktail shaker and top with ice. Give the mixture a solid shake until chilled. Strain into stemmed glassware filled with ice and top with sparkling water. Garnish with an orange wedge.

Connect with CL columnist Chris Fasick (@cfasick) on Twitter, or email him at cdfasick@gmail.com if there’s a cocktail or recipe you’d like featured.

This article appears in Mar 29 – Apr 5, 2018.