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Cocchi Americano Bianco*Packaging may vary

Cocchi Americano Bianco

Dessert & Fortified Wine /16.5% ABV / Piedmonte, Italy

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Vermouth

Italy flag
Piedmonte, Italy

Sweet-Dry Scale

Sweet

Tasting Notes

Sweet

Sweet

Citrus

Citrus

Bitter

Rich

ABV

16.5%

Food Pairing

Cheese - Creamy & Bloomy, Cheese - Fresh & Soft, Cheese - Nutty & Semi-Firm

Features

Vegan

Product description

Made to the same recipe since 1891, this Moscato-based aperitif wine has long been a staple of Asti. While the Americano name implies a gentian focus, the wine also includes quinine and citrus for a flavorful, refreshing profile. The simplest Cocchi Americano cocktails are often the best—just add club soda or sparkling wine. A slice of orange or grapefruit lifts everything up and stimulates the nose and brain. Cocchi has produced wine-based aperitifs and traditional Piemontese sparkling wines since 1891. Giulio Cocchi was a young and creative pastry chef from Florence, where he worked in a popular bar located in Piazza del Duomo. In the late nineteenth century he moved to Asti, a small but lively town in northwest Italy, not far from Torino, and established himself as a distiller and winemaker. More information: https://alpenz.com/product-cocchi_americano.html Americano Classico Build in a double rocks glass filled with ice: 3 oz Cocchi Americano Bianco 3 oz club soda Garnish with an orange peel or orange slice. https://alpenz.com/recipe-0526-0092.html Corpse Reviver #2 Prepare a coupe rinsed with absinthe. Shake with ice: 0.75 oz Hayman’s London Dry Gin 0.75 oz Cocchi Americano Bianco 0.75 oz orange liqueur 0.75 oz lemon juice Strain into the prepared glass. https://alpenz.com/recipe-0526-0084.html

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Community reviews

4.85 Reviews
Show All5(42)4(3)3(0)2(1)1(1)
  • Patch
    Verified Buyer
    Verified Buyer

    I finally got around to acquiring all the makings for a Vesper Martini. I'm surprised it isn't mentioned in the descruotuib, "'A dry martini,' he (Bond) said. 'One. In a deep champagne goblet.' 'Oui, monsieur.' 'Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?' 'Certainly monsieur.' The barman seemed pleased with the idea. " Regretably, Kina Lillet ceased producction in 1986; but Cocchi Americano Bianco is the most-mentioned replacement. It is sweeter than I expected - I cut back the proportions to 3 gin, 1 vodka, 1/2 Cocchi Americano.

  • Greg G.

    Yuck, sorry- was looking for a dry/bitter aperitif wine to make a Vesper or Corpe Reviver and this just tastes like cheap chardonnay mixed with a ton of simple syrup or honey. And I do mean a TON. It smells nice, but is undrinkably sweet, cloying, and ultimately very one-dimensional. Not sure what all the hype is about Cocchi(?)

  • Michael L.
    Verified Buyer
    Verified Buyer

    Perfect for my Vesper Martini!

  • Finn
    Verified Buyer
    Verified Buyer

    Versatile and tasty. As a professional bar tender, I use this instead of a dry vermouth in most of my recipes.

  • Marcia C.
    Verified Buyer
    Verified Buyer

    Maybe even better than the current Lillet, a great mixer that doesn't water down a great cocktail..if I wanted a 'spritzer' I'd make one! I have been perusing old cocktail recipes like Aviation and French everything circa 1940's..a friend gave me the name of this wine with spirits and herbs added..phenomenal!

FAQs

Fortified wines are a category that have had distilled spirits added to them during the winemaking process. These include popular dessert wines such as vermouth, sherry, and port.
Our advice is always "drink it when you want to," but typically PX (Pedro Ximenez) sherry is enjoyed with dessert while oloroso, amontillado, and palo cortado can be served with main dishes.
There are five basic types of fortified wine: sherry, port, vermouth, Madeira, and Marsala. Technically, however, any wine that has had neutral spirits added to it can be classified as a fortified wine.
Standard wine is produced from grapes through fermentation in a standard winemaking process, while fortified wines have had distilled spirits added to them either during winemaking or to the finished product. Fortified wines typically have a higher alcohol content than their unfortified counterparts.
It varies by the wine, but most dessert fortified wines fall into the 15-24% ABV range, while unfortified wines have a typical average ABV of 11-16%.  
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