Campari - an Italian classic

Campari is not a lesser known liqueur. It's available all over the world in over 190 countries from Azerbaijan (definitely a lesser known country!) to Yemen. There's even a Campari iPhone app where you can mix a drink and have a beautiful woman tell you if you were up to her standards.

But curiously, Campari still seems to be somewhat of an outsider in American tastes. As master mixologist Dale DeGroff describes it in "The Essential Cocktail," Americans tend to make the classic "ick" face when trying a drink that features a bitter aperitif such as Campari "whose flavors differs so strongly from the sweet soda-pop flavors on which we're raised." With the cocktail renaissance America has experienced in the last 10 years, there's also been a resurgence of interest in traditional spirits like Campari, and Campari is truly a must-have cocktail staple in any bar - home or retail. But its bitter flavor will surely prevent it from ever becoming the darling of the vodka and soda crowd.

Bitter, in fact, is even inscribed in beautiful calligraphy on the label, in case you were in any doubt of the flavor of Campari. Campari was developed by Gaspare Campari in 1862 in Milan. It's made up of 86 ingredients, but only the president of the company knows the full list of ingredients. At one time it was colored by carmine dye which is derived from crushed cochineal insects, though I suspect they no longer use it since FDA regulations require it to be listed on a label.

So how bitter is Campari? Well, it is an acquired taste, but it's not as bitter as Zwack, for instance because it's an aperitif and not a medicinal bitter. In fact, it's often drunk in Italy with just soda water or lemonade (and even comes in a premixed bottles called CampariSoda). It has a distinct bitter orange flavor, with notes of rhubarb and quinine.

There are any number of classic and new cocktail recipes that use Campari. I've included the quintessential Negroni, which is a great cocktail to order if you're ever in an unknown bar and are unsure of the quality of their drinks. I've also included a recipe just created for the 10th anniversary of the Tales of the Cocktail festival in New Orleans.

Negroni (adapted from The Essential Cocktail)

1 oz Campari
1 oz Italian sweet vermouth
1 oz gin

Combine and shake or stir. Garnish with orange peel if desire

A Telling Tale (created by Chris Hannah and found in Imbibe Magazine, May/June 2012)
2 oz bourbon
1/2 oz Campari
1/2 oz grenadine
7 mint leaves
1/4 oz fresh lemon juice
2 oz sparking wine
Combine all ingredients except the sparking wine and shake with ice cubes. Strain into an ice-filled wine glass and top with sparking wine. Garnish with a mint sprig.

Campari can easily be found throughout Washington state.

Aperol

The previous posts have focused on liqueurs which are typically only found in Seattle. Aperol, on the other hand, is a liqueur which has successfully traversed the Washington state liquor approval process and so can be found in liquor stores from Yelm to Yakima.

Aperol is an Italian liqueur which was developed in the early 1900s in Padua. It tastes a bit like Campari-lite, meaning that it has some similar bitter orange notes but is less assertive. It is remarkably low in alcohol for a liqueur - only 11%. Ingredients include rhubarb, cinchona, gentian, bitter oranges, and herbs.

There aren't a huge amount of cocktails that include Aperol, but one classic Italian cocktail made with Aperol is called Spritz. It's a wonderful  drink to be enjoyed while sitting at a Venetian cafe next to a canal on a warm evening (or at least pretending that you're sitting at said cafe).

Spritz
2 oz prosecco (chilled)

1 oz Aperol

Sparking mineral water (chilled) to top

Fill a champagne flute with Aperol. Add prosecco and top with a splash of mineral water. Garnish with a lemon or orange slice and serve.