Campari is well-known Italian bitter-aperative. It’s famous for it’s red colour, which was originally done by carmine colour. The known ingredients of Campari are only two, alcohol and water, otherwise the recipe is secret, known only by three people. Anyway there are different herbs, roots and infuced fruits been used. Different ingredients are believed to be between 20 to 80.
Campari was invented by Caspar Campari at 1860. Caspar was born at 1828, he started working as weitress on 14-years old teenager. Later he started an own bar, which becomes so popular he decided to open another one, Bar Campari, to center of Milano. On the basement of own restaurant Gaspar mixed different drinks. Finally he founded a bitter which he was fully satisfied. Later this bitter was named after the family name.
The first factory which produces Campari was build to Milano at 1904. Gaspar son, Davide Campari start exporting the product. Nowadays it’s sold on 190 countries. Gruppo Campari is the fifth biggest alcohol producer and own loads of other trademarks like Aperol, Appleton Estate, Frangelico, Grand Marnier, Bulldog, Wild Turkey.
Campari is drinked neat as aperative, mixed with soda and/or orange juice. It is also usual component of many classic cocktails like Negroni or Americano. 100cl bottle bought for price 15.95€ (SuperAlko).
Campari is king of bitters, whose position is difficult to shake. Nose is very balanced, it’s bitter, sweet and slighly herbal. Taste is mellow, mouthfeel is thick. It’s sweet on the beginning, then bitterness takes over the mouth and stays for a long time. Sweetness and bitterness are very well balanced. It might be too bitter for many when drinked neat, but with orange juice it’s pleasantly bitter with herbal nuances. Very balanced and high quality product where is difficult to find any faults.