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Behind almost every cocktail bar you’ve probably seen a bottle of bright red liqueur stamped with the famous ‘Campari’ logo. If you’re a lover of Negronis, you may even have experimented with them yourself. But do you know what really makes this bright and bitter liqueur such an integral part of cocktail culture?
What Is Campari?
Campari is a one-of-a-kind Italian bitter liqueur, often enjoyed as an aperitif. Its dark red hue and alcohol content, ranging from 20.5% to 28.5%, may vary depending on where it’s made and where you’re enjoying it. The liquor is expertly infused with a blend of herbs and fruits, including chinotto and cascarilla.
Chinotto, a small and bitter citrus fruit similar to myrtle, is a key ingredient not only in Campari but also in other Italian bitters called Amari. It's even used to make Italian Chinotto soda, a delightful beverage worth trying.
Cascarilla, another essential element in Campari, comes from the bark of a shrub and is used for flavouring. Beyond its role in Campari, cascarilla has been employed as a tonic and fever reducer and finds its place in Vermouth.
Let’s go back in time and trace the legacy of Campari through the ages.
Video Credits: Vlad SlickBartender/YouTube
The History Of Campari
The story of Campari begins in 1828 when its creator, Gaspare Campari was born in Cassolnovo, Lombardy, now a part of Italy. At just fourteen years old, Gaspare started his journey in the world of bartending, mixing drinks for patrons at a local bar.
Fast forward to 1840, and Gaspare's experimentation with bitter aperitifs began. He delved into a world of herbs, spices, and various ingredients to craft unique beverages. These concoctions found their way into the glasses of Italians across the country. However, it wasn't until 1860, after two decades of tireless experimentation, that Gaspare Campari settled on the recipe that would eventually become the Campari we cherish today.
One of the distinctive features of Campari, its radiant red colour, was initially derived from carmine, a dye obtained from crushed cochineal insects. This unique ingredient was later replaced in 2006 due to concerns from various groups.
The exact Campari recipe remains a closely guarded secret known only to a select few. Some speculate that one of its primary flavour components is chinotto, a citrus fruit akin to myrtle, found in southern France and parts of Italy.
In the late 1860s, Gaspare relocated his family to Milan, where he opened the Caffe Campari and introduced the Americano cocktail, a blend of Campari and red vermouth topped off with soda water.
The Negroni's Birth and Campari's Global Reach
As Campari's popularity soared, Gaspare's family continued to nurture the business, expanding its reach beyond Italy's borders. In 1904, the first major Campari production site, Sesto San Giovanni, was established to meet the growing demand.
In 1920, Count Camillo Negroni made a request that would change the course of cocktail history. Instead of the usual soda water in his Americano (usually made with equal parts Campari, vermouth and soda), he asked for a shot of gin, giving birth to the iconic Negroni cocktail.
Campari's popularity continued to surge as the company ventured into international markets, now spanning close to 200 countries. Wherever you travel in the world today, you're likely to find a place that serves Campari, offering not only the Negroni but also the classic Campari and soda.
How To Enjoy The Versatility Of Campari
There are numerous ways to savour Campari. One popular choice is incorporating it into cocktails, lending a unique character to your mixed drinks.
But the most traditional way to relish Campari in Italy is simple yet delightful: served with soda and ice in a glass, ideally enjoyed alongside some delectable snacks at an Italian café. For an even cooler treat, fill a glass to the brim with ice and add Campari, creating a refreshing pre-dinner drink on a warm day.
While less common today, some have enjoyed Campari with orange juice, creating the Campari and orange combination. Whether you decide to explore Campari through cocktails or savour its timeless simplicity, it's a taste that, once acquired, is sure to become a cherished one.
How To Make A Classic Negroni
Ingredients:
- 30 ml gin
- 30 ml Campari
- 30 ml sweet vermouth
- Orange slice or twist, for garnish
- Ice cubes
Method:
- Fill a mixing glass or cocktail shaker with ice cubes.
- Pour in the gin, Campari and the sweet vermouth.
- Stir the ingredients together gently for about 20-30 seconds. This chills and dilutes the mixture just enough.
- Strain the mixture into a chilled rocks glass filled with ice.
- Garnish your Negroni with an orange slice or twist.
- Serve and enjoy your classic Negroni!
