Bright red Campari is tough to miss. This vibrantly hued liqueur, as flavorful as it is colorful, is used in many classic cocktails. Read on to learn about all the different ways to incorporate this delicious beverage into your next aperitivo.
In 1860, Gaspare Campari invented the liqueur for which he is now well known. This bitter liquid ranges in alcohol content from 20.5% to 28.5% depending on the country in which it is sold. While the exact ingredients are a well maintained secret, Campari is infused with dozens of herbs and fruits, including chinotto (a type of bitter citrus fruit) and the bark of the cascarilla plant.
Campari is most often used as an ingredient in cocktails. Campari can be served simply over ice with seltzer, with sparkling wine as a spritz, or in more elaborate cocktails such as Negronis, Americanos, or Garibaldis. Campari is a type of amaro, a digestif popularized in Italy as an after dinner sipper. Most amaros are highly complex in flavor thanks to a multitude of macerating ingredients.
We love many of the classic Campari cocktails, but don’t stop there. In broad terms, bitter Campari plays well with sweet and sour components in order to balance them out. Try adding a splash of Campari to your next rum punch or daiquiri to add a complex bitter note. Sangria and Campari also play really well together. This big batch cocktail can often feel a bit monotonous from all that sugar and fruit. A splash of Campari echos the citrus notes and adds a deep level of flavor often lacking in this summer sipper. No matter what drink you choose, you can’t go wrong with Campari to add nuance and complexity. Pick up a bottle next time you’re out and you’ll be one step closer to a great cocktail.
