Why do we use Campari in cocktails?
The infamous Campari; a bittersweet Italian aperitif, the Grand Daddy of all Amari and a liqueur that might take some getting used to.
British taste buds often aren't prepared for this bitter libation as there's very little like it culturally in the UK.
My first taste took me back in time, like a mixological Tardis, to those childhood medicines that caught the back of the throat but everyone swore was good for you despite the taste.
If your first experience of Campari was or is a little bitter, then push through it. I used to think the Negroni cocktail was just a hipster status symbol that nobody really enjoyed until it became one of my favourite drinks.
There's no cocktail I can think of that's as hotly debated as the Campari fueled Negroni; its origin is debated and literally fought over, though Italy, 1919 tends to be the most common winner.
However, this battle is not the one that counts, that title is reserved for the contest over your taste buds.
Intrigued? The recipe for the Negroni is a simple three part mix.
How to make a Negroni
- 25ml Sweet Vermouth
- 25ml Gin
- 20ml Campari
Method: Fill your glass with large ice cubes then pour in all the ingredients. Squeeze out a fresh cut of orange peel over the glass before using it to rim the edge of the glass. Stir the cocktail with the twist of orange peel and garnish.Start your Tipple Box subscription today to enjoy delicious cocktails delivered!