Campari

Campari is a bitter liqueur from Lombardia, Italy, bottled at 24% ABV. It's the red aperitivo bitter behind some of the best-known Italian drinks. The producer has never published the recipe. All that's been said is that it comes from an infusion of bitter herbs, aromatic plants and fruit in alcohol and water. Gaspare Campari developed it around 1860 in Milan, and the formula has stayed largely the same since. The one notable change came in 2006, when the cochineal-derived red dye was replaced with artificial colouring. In the glass it's a vivid ruby red. Expect a bright, bittersweet profile. Bitter orange peel and herbal notes usually lead, with a medium sweetness and a dry, lingering bitter finish. The sugar is there to balance the bitterness, not to hide it. Neat, it is assertive and tends to suit people who already like bitter flavours. Most drinkers meet it in a mixed drink. Its main job is as a cocktail ingredient, because its bitterness holds up against sweet and strong partners. The Negroni uses equal parts Campari, gin and sweet vermouth, stirred over ice and finished with an orange peel. Swap the gin for dry sparkling wine and you get a Negroni Sbagliato. The Americano combines Campari and sweet vermouth with soda water, and the Boulevardier replaces the gin with bourbon or rye for a richer, warmer drink. Campari also works in a Jungle Bird and in the Old Pal. For simpler serves, pour 1 to 1½ ounces over plenty of ice. Top with soda water for a light, lower-alcohol aperitivo, or add orange juice or grapefruit soda for a sweeter, fruitier long drink. The classic Campari and soda is usually garnished with an orange slice or wedge. A rocks glass suits stirred drinks, and a tall highball glass suits the soda and juice serves. Serve it cold and well diluted before dinner. Salted nuts, olives, cured meats and aged cheeses balance its bitterness well.