Campari and Curiosity #NoNegroniWithoutCampari
Campari definitely is one of the most popular liqueurs in today’s bartending scene. Before, Campari gets its distinctive red hue from carmine dye, acquired from crushed cochineal insects. Other than replacing the source of its color, this beautiful ruby-red colored liqueur is loaded with a blend of herbs and spices that uses the same recipe until today.
It is an iconic Italian aperitif drink ingredient for some of our favorite cocktails like (ofcourse) Negroni, and Americano. It has a definitive bitter-sweet taste with outstanding notes of cinnamon and quinine and highlighted bursting flavours of orange sherbet.
You will never see your Negroni the same again without Campari
1860 — Gaspare Campari
Dating back 1860 in Novara, Campari was born and created by Gaspare Campari. Creating his own version and inspired by a cordial he knew from holland, originally named Campari as Bitter all’ uso d’hollanda, meaning Dutch Bitter.
Inside every bottle of Campari
Gaspare acquired the recipe of Campari from numerous experimentation and tons of infusions, and the only known ingredients of Campari up to date are alcohol and water, with bitter herbs, aromatic plants, and fruits, changing the drinking tradition during the era of digestif, to aperitif. Until today, Eligio Bosetti, a historian at Villa Campari, said only three individuals know the exact recipe of Campari, and their identity is even another mysterious secret.
Originally, Campari’s distinctive red hue color source is from carmine dye, acquired from crushing female cochineal insects. In 2006, the usage of the insects was discontinued and replaced by artificial dye for most of the markets. However, there is at least one market that still uses carmine dye. Sweedish bottles of Campari, labels the coloring agent as E120, known as carmine, carminic acid, or cochineal.
Bar Camparino
After moving to Milan in 1867, Gaspare opened Caffe Camparino in Galleria Vittorio Emanuelle. Originally, on the left side of the entrance of the Galleria facing the stunning view of Piazza Duomo.
Gaspare’s death in 1882 made his son, Davide Campari, the successor of the business alongside his brother Guido. Davide disregarded most of his father’s bitter liqueurs and focused on Bitter Campari, alongside with Campari Cordial, a raspberry-based bittersweet liqueur. He expands the business internationally and opening the export market across Europe and New York.
In 1915, Davide opened bar Camparino in Galleria Vittorio Emanuelle II, remembering where the brand was established and stated as the younger brother of Caffe Camparino. The bar Camparino operates and still creates stunning cocktails and experience from its heritage up to this day at the same original spot it had been established, and now under the ownership of Miani Family.
Taste Campari and in cocktails
Prominent flavours of bitter-sweet orange, complex and notes of cherry, cloves with outstanding cinnamon and quinine. The definitive taste that established some of the best cocktails for more than one hundred years.
Often consumed in classic cocktails and with the addition of different elements of effervescence like seltzer, beer, and sparkling wines. One thing that is believed to be one of the favorites, Campari Shakerato, adding ice and shaking Campari.
Some of the most popular cocktails are Negroni, Mi-To (Milano-Torino), Americano, and Garibaldi, which is one of the cocktails that represent and inspired by the unification of Italy.
This year, we are enjoying the lovely bitter-sweet liqueur in its 160th year. The year 2020 might be a year full of bitter events around the globe, but one thing is for sure, the sweet moments are about to come.
