In the 1860s, at a bar in Milan, Italy, Gaspare Campari the inventor of his namesake bittersweet herb and botanical-fortified wine created a cocktail composed of one part Campari, one part red vermouth, and a splash of club soda with an orange-peel garnish. The drink was particularly popular among American tourists in Italy during Prohibition, and became known as the Americano. In New York, mixologists at upscale Italian restaurants are reinventing aperitivi (liquors or cocktails meant to...
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