If you’ve ever enjoyed the bittersweet, herbal flavor of a well-made Negroni on a hot, sunny evening, you know all about the appeal of Campari. And while you might know all about gin and even sweet red vermouth, what do you know about Campari?
I’ve been writing about alcohol for nearly two decades, and in that time, I’ve learned a lot about classic cocktails and their ingredients. Few drinks are closer to my heart than the iconic, timeless Negroni. And while gin and vermouth are essential components in this cocktail, it wouldn’t be the complex, memorable drink it is without Campari.
At first glance, Campari is a bright red liqueur known for its semisweet, bitter flavor profile. But what exactly is it, how is it made, and what is its history? Continue reading as I delve into these and more questions surrounding this popular Italian liqueur.
What is Campari?
At its essence, Campari is a bitter Italian liqueur. While many liqueurs fall under the category of digestif (or after-dinner drink), Campari (like Aperol) is an apéritif. It is supposed to be enjoyed before a meal to stimulate your appetite.
It’s an amaro known for its semisweet, bitter flavor profile. Crafted by Gruppo Campari, it begins with a neutral grain spirit base. It’s infused with a variety of secret ingredients.
While the only listed ingredients are water and alcohol, they include various bitter herbs, roots, and fruits. Some drinkers believe the recipe consists of ingredients such as orange peels, gentian, orris root, and chinotto, among others. It’s a more closely guarded secret than the recipe for Kentucky Fried Chicken, as it’s believed that only three people know the actual recipe, which might contain as many as eighty unique ingredients.
Campari isn’t the same as Aperol
At first glance, Campari and Aperol might seem very similar. While there are some differences in terms of ingredients, Campari has a much more bitter flavor. While both carry a nice hint of orange, Aperol is sweeter overall in flavor. Additionally, Campari is red, whereas Aperol has an orange appearance.
The history of Campari
Campari was first created in 1860 in Novara, Italy, by Gaspare Campari. It was the result of his experimenting with liqueurs at his café. Initially, Campari wasn’t bold enough to name the drink after himself. He originally called it “Bitter all’ uso d’Hollanda (or Dutch Bitter) because of a similar drink he’d imbibed in the Netherlands. While modern-day Campari gets its iconic red hue from artificial dyes, it was originally colored with crushed-up cochineal insects. You might be surprised that Campari still used this bug-based dye until switching in 2006.
What does Campari taste like?
Campari is more than simply a bitter Italian liqueur. Yes, it has a pronounced bitterness up front. However, it also has a gentle herbal flavor, as well as a nice kick of orange peel, cinnamon, and clove, with a sweet finish. It has a great citrus-forward, lightly bitter aftertaste that makes it perfect for drinks like the Negroni, Americano, and the timeless Boulevardier.
