The Campari is a bright red, bittersweet, and fruity alcoholic beverage.
The secret ingredient in this drink is herbs which give it its distinctive taste.
It is a popular Italian drink with an intense flavor that has been around for over 200 years.
It was created as a wine-based cocktail and quickly became the most popular drink in Italy.
This article will discuss what Campari tastes like, how it’s made, and what it should be served with.
What is Campari?
Campari is a bitter, orange-flavored liqueur that Italians love to use in their cocktails.
Campari was invented in 1860 by Gaspare Campari to be sold in Novara, Italy.
At first, it used a dye found from crushed Cochineal insects, turning the liquid red.
They stopped using those dyes when mixing the drink in 2006.
The robust and fruity flavor can be attributed to oranges and rhubarb leaves, giving Campari its distinct taste.
Campari is often mixed with vermouth, soda water, and orange juice to create the prevalent Aperitivo cocktail.
It can also be used in Campari & Soda, which consists of a shot of Campari over ice or in Negroni made up both on the rocks and stirred into iced tea for a refreshing summer drink.
The color range ranges from bright red to dark-reddish brown due to aging length – this gives it an amber hue when light shines through it like wine does (but you won’t find any grapes or fermentation involved).
Campari vs Aperol
Aperol, a popular Italian-made drink, and Campari are both owned by Gruppo Campari.
The difference between the two is that Aperol is bright orange and Campari has a reddish red tone.
Both Campari and Aperol are aperitifs, meaning they’re perfect companions to an evening cocktail.
Tastewise, both have a bitter orange flavor in common.
Thanks to its higher proof alcohol content, Campari has a more intense bitterness than Aperol or most other cocktails.
Campari’s red color comes from the herb of its namesake, and it has a more vigorous taste than Aperol, made with gentian root.
Campari also does differently because it contains quinine – an ingredient obtained by extraction from cinchona bark.
This bittering agent gives Campari’s signature bitterness and enhances the cocktail in most cases.
Aperol tastes less bittersweet but still carries hints of citrusy oranges that make them identifiable as an aperitif drink to mix with cocktails or things like salad dressings for extra zesty flavor.
That being said, it’s not for everyone – if you’ve never had something like an Aperol spritz before, it might take some time to get used to the taste.
What Is Campari Made From?
Campari is made from a secret recipe invented in Novara around 1860 by Gaspare Campari.
This drink was initially meant to be used after dinner but became more popular during America’s prohibition era when people weren’t allowed to order drinks with alcohol.
Campari quickly became one of the world’s most recognizable bitters and has spread all over the globe.
The only known ingredients in Campari are water and alcohol.
According to the company, these are blended then infused with “bitter herbs, aromatic plants, and fruit,” according to the company.
The exact recipe is a guarded secret – many components may be used, but not all of them are revealed, and they could remain uncertain.
Some speculate that chinotto citrus fruit provides the bitterness it needs for its namesake drink.
According to Campari, the ABV in their bottles is anywhere between 20.
5% and 28%.
However, it is typically sold at 24%.
Campari’s signature red color has traditionally come from the carmine dye.
The company switched to artificial dyes in 2006, but the dye content can vary depending on the region Campari is sold (some countries still use natural sources).
It should look like either “artificial color” or with individually identified colors listed.
What Does Campari Taste Like?
Campari is a bright red-colored spirit made from bitters, water, and fruit.
It has an intense bitter taste with strong citrus notes that are especially popular in cocktails like the Negroni or Americano.
The taste of the Campari is an acquired one, for sure.
It has a bitter and tart flavor with hints of orange peel, vanilla orchid extract, and bittersweet chocolate that can be diluted by adding club soda to the mix for some additional sweetness.
Campari is an intense and complex beverage that features prominent flavors of orange, clove, and cinnamon.
Ample amounts of sweeteners are necessary to balance the alcohol’s bitterness.
How to Drink Campari?
Campari was first created in 1860 by Gaspare Campari, but it didn’t become popular until much later.
It is an Italian aperitif and cocktail mixer with its official website with recipes for cocktails to enjoy at home or elsewhere.
It is one of the most popular aperitifs available today for its versatility and bold flavor.
It can be enjoyed in many different ways, with or without mixers, cocktails that use it as their base spirit, on ice as an after-dinner drink, or some other way entirely.
A favorite mix among many bartenders these days? The Negroni, which is traditionally made with gin, sweet vermouth, and Campari.
How to Make Campari Negroni
Campari Negroni is a bittersweet mixture of alcohol and citrus for those who are not familiar with this drink.
This recipe was created by Count Camillo Negroni in the 1920s when he asked for gin instead of his usual Americano at Café Casoni in Florence.
He liked it so much that he ordered another, but they named the new cocktail after him before long.
Here’s how to make one:
- Combine Campari, gin, and sweet vermouth in a mixing glass.
- Stir with ice until well-chilled.
- Strain into an old fashioned (or any other) glass over one large cube of ice.
- Garnish orange slice or twist.
Campari Negroni is often served as an apéritif before dinner, but it can also be enjoyed after.
This drink packs a punch, so heavy drinkers may want to consider sharing them amongst friends.
If you’re looking for something less strong than this cocktail, then try the easier-to-drink Americano.
Just remember that there’s no bitter without sweet.
Campari is a bitter Italian liqueur that has been around since 1860.
It’s made from the infusion of water, alcohol, and crushed herbs like wormwood or cinnamon bark.
The taste can be described as bittersweet with notes of orange peel, coriander seeds, gentian root, rhubarb leaves, and spices such as cardamom.
It imparts an intense flavor to drinks when mixed in cocktails without being too sweet or overpowering other ingredients.
We’re sure if you go into your first sip knowing what to expect, then you’ll enjoy this delicious drink just as much as we do.