2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Campari (Campari) is a world-famous bitter Italian liqueur, whose history dates back to 1860. The aperitif is produced by mixing aromatic plants and bitter herbs, fruits, water and alcohol.
The original recipe for the production of Campari is kept a deep secret, but still reached the general public information about how to achieve a pleasant red color of the drink - through the specific insect cochineal, which is generally used to produce harmless red paint.
It is also known which is one of the other main ingredients of Campari - the bark of a special tree that grows in the Bahamas. Although the general public knows what the main ingredients of the liqueur are, the exact proportion between them is a real mystery.
History of Campari
The history of Italian liqueur Campari began in the 19th century in Italy, and the father of the drink is considered to be the Italian Gaspare Campari. An interesting fact is that he worked as a master of liqueurs in Turin in the Bass bar, the same bar where he worked another world-famous Italian, whose name has become an emblem - Alessandro Martini.
In 1860, Camparito's father left the bar to start his own coffee shop in Navarre, called Coffee for Friends. It was here that Gaspare began working on developing his own recipes.
His efforts were crowned with success and so a new star was born on the stage - the liqueur Campari, which has a bitter taste and contains about 60 different ingredients. In 1860, Campari completed his recipe and moved to Milan, where he opened a second restaurant.
At that time, coffee was extremely popular and became a meeting place for important people such as politicians and businessmen. A frequent guest of the restaurant is King Vittorio Emanuele himself (the restaurant is called Galleria Vittorio Emanuele). All this helps not only the popularity of coffee, but also the rapidly growing fame of the new bitter drink with a nice red color.
The development of the business of Campari continues, and the son of his second marriage, David Campari, is a strong supporter of the family business thanks to his innovative ideas. It was he who began to introduce marketing methods in the activities of the father's company. This is the turn of the first advertisement of Campari liqueur in the best-selling Italian newspaper - Corriere de la Serra. Years later, the first Campari calendar was published.
Until the end of the 19th century, however, Gaspare Campari did not stop experimenting and creating other drinks, but the absolute leader remained his first creation.
The turbulent history of the liqueur continues. In 1904, the family company also opened its first large-scale production facility in Sesto San Giovanni. At the same time, many restaurants opened in Italy, where friends met, and the consumption of aperitifs grew avalanche.
David sees the favorable situation and introduces a new advertising policy Campari in the establishments themselves. In 1920, quite unexpectedly, the son took over the management of the company, which focused only on the production of Campari and stopped dealing with other beverages.
It is time for the company to leave the borders of Italy and start reaping the well-deserved international fame. The next two countries to start producing the cocktail are Switzerland and France.
10 years later - in 1930, Campari won spectacular success with the most popular cocktail that the brand creates - Negroni.
Gradually, Campari conquered other countries, and nowadays the company has its own production and representatives in over 190 countries. The modern company has focused not only on its most famous liqueur, but also on a number of other liqueurs, wine and soft drinks.
Serving Campari
Traditionalists drink their own Campari, mixing it with two parts carbonated water and one part bitter liqueur. Ice is an absolute must for this drink, and a slice of orange completely completes the cocktail.
Another way to serve Campari is to use citrus juice instead of soda - preferably orange. Avoid combining it with too bitter juices, such as grapefruit juice.
After all Capmarie it has a very bitter and specific taste and it would not be appropriate to combine it with something just as bitter. The taste of orange juice goes completely with the campari.
Even if certain recipes are not followed, it is important to know that the liqueur goes well with sparkling water, vermouth, champagne, orange juice and grenadine for making cocktails with Campari.
In most cases, Camparito is drunk as an aperitif and is not served with food, but everyone can consume it according to their taste - both on its own and served with a few nuts, olives or other desired product.
Cocktails with campari
Undoubtedly the most famous campari cocktail is Negroni.
Necessary products: 30 ml gin, 30 ml Campari, 30 ml vermouth (red), 1 orange and a few ice cubes
Method of preparation: Prepare a glass and fill it with ice cubes, add the remaining ingredients, garnish with slices of orange and serve immediately.
Another very easy cocktail is Campari Soda, for the preparation of which you need about 150 ml of soda, 60 ml of Campari, ice and orange.
Method of preparation: Put the ice in a suitable tall glass and pour Camparito. Squeeze the orange and pour the soda. Garnish with orange slices and serve.
The next famous cocktail with Campari is Americano. The necessary products are 30 ml of Campari, 30 ml of soda and 30 ml of vermouth, as well as a slice of orange.
Method of preparation: fill with ice shaker, add Camparito and vermouth, beat and pour into a tall glass that is full of ice. Add sparkling water, garnish with orange slices.
