Name: Free Spirits Americano (Nonalcoholic)
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Ingredients: 1.5 oz. The Spirit of Milano; 1.5 oz. The Spirit of Vermouth Rosso; 3 oz. Soda Water; 1 Orange Slice (for garnish)

Our contributor and NA advocate, Hilary Sheinbaum, shares a nonalcoholic version of the classic Italian cocktail, the Americano.

How to Make an NA Americano Using Products From Free Spirits

core/paragraph

postId

wpzoom-recipe-card/recipe-block-from-posts

<p>Morgan Hines is a New York City-based contributor for Appetito. She loves learning about and experiencing Italian cuisine and culture. Morgan is a full time reporter at PhocusWire and also contributes to Hotels Above Par, Women&#8217;s Wear Daily, Footwear News, etc. She was previously a full time reporter at USA TODAY and holds degrees from Columbia University and Georgetown University. Follow her on <a href="https://www.instagram.com/morganemhines/">Instagram</a> and <a href="https://www.tiktok.com/@morganemhines?lang=en">TikTok</a> at <a>@MorganEmHines. </a></p>


Morgan Hines

Cocktails

Add Style to the Menu with this ‘Devil Wears Prada’-Inspired Crimson Silk Cocktail

<p>I am the co-founder and Editor-in-Chief of Appetito magazine. I like Italian food &amp; drink, a lot. I am also an award-winning novelist and a regular contributor to the New York Times. More about my work can be found at <a href="https://andrewcotto.com/">Home &#8211; Andrew Cotto</a>.</p>


Andrew Cotto

A Negroni Sbagliato outside of Cebu Bar & Bistro in Bay Ridge, Brooklyn.

Recipes

The Negroni Sbagliato Is the “Mistake” You Want to Make

Dante Aperitivo’s Strawberry & Tomato Offers Spring Americano Twist

<p class="sc-hKgILt hefrnE"><a href="https://linktr.ee/maxtucci">Max Tucci </a>is the 3rd Generation Partner &amp; Global Brand Officer for Delmonico’s, New York, Owner of TUCCI-New York, an Award-Winning Author, TV Personality, Host, Producer &amp; Philanthropist.</p>


Max Tucci

Close-up of a negroni cocktail in a cut-glass tumbler with orange garnish and basil leaf.

Table Ten at TUCCI for a Nostalgic Negroni

A late winter pour: hazelnut espresso martini made with OYO Barrel Finished Honey Vanilla Bean Vodka.

A Late Winter Dessert Sip: The Hazelnut Espresso Martini

Upgrade Valentine’s Day With A Velvet White Espresso Martini

About Us

Become a subscriber today to get unlimited access

Thanks for reading!

Register to continue

Appetito

<p>Ankish Shetty is the Corporate Executive Chef at Restaurant Associates (Compass Group), where he oversees the culinary program for one of Wall Street&#8217;s most prominent financial institutions in New York City. Mumbai-born and Michelin-trained, he cut his professional teeth at Rasoi by Vineet — the Michelin-starred Indian restaurant at Mandarin Oriental in Geneva — and at the Kempinski Grand Hotel Des Bains in St. Moritz. His cooking sits at the intersection of classical Indian technique and European precision, a perspective he has explored through his fusion concept, Fusion Chef, which has built a following around the idea that Indian and Italian culinary traditions share more than food media ever acknowledges. He works and cooks in New York.</p>


Ankish Shetty

Spaghetti al Makhani by Chef Ankish Shetty.

How to Make Spaghetti al Makhani

<p>Vinny DelGiudice is the creator of <a href="http://alwaysfromscratch.com"><em>Always From Scratch</em></a>, where he shares approachable, rustic Italian and family-style recipes inspired by tradition and everyday life. With a background in photography and a love for storytelling, Vinny makes cooking feel personal, not performative. Whether he&#8217;s perfecting seafood for weeknight ease or getting sauce on his shirt despite wearing an apron, his content brings heart, humor, and heritage to the kitchen, always with a nod to where it all started: home.</p>


Vinny DelGiudice smiling in his kitchen, wearing a blue shirt and glasses.

Vinny DelGiudice

Mortadella on Focaccia by Vinny DelGuidice.

Real Italian, Real Fast: Mortadella on Focaccia with Italian Salsa Verde

Features

When Makhani Met Spaghetti

<p>Hello. My name is Joanna Moeller, and I am a passionate home cook residing in downtown Manhattan for 20+ years. I started my Instagram cooking page <a href="https://www.instagram.com/spaghettiroots_nyc/"><u>@spaghettiroots_nyc </u></a>in April, 2023, as a way to showcase my cooking, as I initially intended for it to be more of an inspirational cooking page featuring my &#8220;No recipe, recipes.&#8221; It has truly been a wonderfully creative outlet for me.</p>


Joanna Moeller

The Neapolitan Roots in Chef Matthew Cutolo’s Torta Caprese

(Sardinian Gnocchi with Sweet Sausage Ragu)

How to Make a Signature Pasta Dish of Sardinia

<div class="my-[1px]">
<div class="py-[3px] whitespace-pre-wrap u-break-words">Mario Traina is a Sicilian chef, gastronome, and educator based in Catania. A graduate and ambassador of the University of Gastronomic Sciences in Pollenzo (founded by Slow Food&#8217;s Carlo Petrini), he is the founder of the Comunità Educativa Gastronomica Etnea, Sicily&#8217;s first educational gastronomic community. He works as a private chef across the island, cooking for travelers with a zero-waste philosophy rooted in local ingredients and Sicilian tradition.</div>
</div>
<div class="my-[1px]">
<div class="py-[3px] whitespace-pre-wrap u-break-words">Website: <a title="https://chefmariotraina.com" href="https://chefmariotraina.com/">chefmariotraina.com</a> | Instagram: @chefmariotraina</div>
</div>


How to Make an NA Americano Using Products From Free Spirits

Free Spirits Americano (Nonalcoholic)

Ingredients

Directions

Did you make this recipe?

Like this recipe?

Follow us on Facebook!

Read More:

Stay in touch

More from Appetito