Finally, there’s a Americano. Now, a pretty associating drinker will commend it as a brew of Campari and honeyed vermouth, in a high potion with ice and soda. Originally, however, a Americano wasn’t one recipe, it was a whole family of them. Around a spin of a final century, Italian tipplers took to celebration their vermouth “all’ Americano,” or “American style.” They had seen drinkers over here holding a vermouth they exported, hastily it with bitters and stirring it with ice. One thing Italy abounded in then, and still does now, is sour drinks. Any multiple of vermouth and an aperitivo (such as Campari) or an amaro (such as Fernet-Branca) was an Americano. With a stream white-hot disturb for vermouths, aperitivi and amari, it’s good value bringing this difficulty behind to life and pasting it all over a drinks menus. The components don’t even have to be Italian: with all of a domestic vermouths, aperitivi and amari we’re now seeing, there’s no reason not to have an American Americano, with, say, a vermouth from Oregon and an aperitivo from New Orleans (see below).
source ⦿ http://www.thedailybeast.com/articles/2016/08/19/the-cocktails-america-s-never-heard-of.html