Campari is an Italian alcoholic liqueur that is considered an apéritif. It is a type of bitters, characterized by its dark red color and is made by infusing herbs and fruit in alcohol and water. Campari is often used in cocktails and is commonly served with soda water or citrus juice, often garnished with either blood orange or blood lime slice or mixed with prosecco as a spritz. It is produced by the Davide Campari Group, a multinational company based in Italy. Some key facts about Campari include:
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History: Campari was invented in 1860 by Gaspare Campari in Novara, Italy. It was originally colored with carmine dye, derived from crushed cochineal insects, which gave the drink its distinctive red color. Campari Group discontinued the use of carmine in 2006.
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Ingredients: The official recipe for Campari is a well-hidden secret. However, it is made with a blend of natural ingredients, like citrus peel, roots, herbs, and flowers, giving it a sweet and herbal flavor. All of these qualities make Campari an aperitif, AKA a drink meant to warm up your digestive system before a meal.
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Cocktails: Campari is an essential ingredient in the classic Negroni cocktail, the Garibaldi, the Americano, and the spritz. It is also used in other cocktails like the Boulevardier and Campari Sour.
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Serving: Campari is often served with soda water or citrus juice, often garnished with either blood orange or blood lime slice or mixed with prosecco as a spritz. It can also be used in food, such as in fruit salads or citrus-based vinaigrettes.
In summary, Campari is a low-alcohol bitter spirit used famously in cocktails and as an aperitif. It is made by infusing herbs and fruit in alcohol and water and is characterized by its dark red color and distinctive flavor.
