Bitter Campari liter

Description

History

Campari Bitter is an Italian aperitif flagship product of the Campari company of the same name based in Milan.

The recipe was invented by Gaspare Campari in 1860 in his small bar in Novara; he then moved two years later to Milan and the recipe for this product would remain unchanged. The company then passes into the hands of his wife first and then of his son Davide, where it will experience its period of expansion and marketing of its products, until it becomes the group and colossus it is today.

Production method

Campari Bitter is an aperitif obtained through various procedures: extracts of herbs and roots are prepared and left to infuse in boiling water; alcohol is then added and left to macerate again. The final process, on the other hand, requires the liquid obtained to be separated from the solid residue, water and sugar to be added with natural red dye (which initially came from the shell of the ladybugs).

Alcoholic content

25%

Usage

Campari Bitter is an aperitif to be consumed neat with ice or a key ingredient in mixology for the preparation of numerous cocktails: how can we forget the Americano (once also known as Milano-Torino) or the Negroni?

Tasting notes

Campari Bitter has an intense ruby ​​red color. On the nose the spicy-herbaceous component is very intense and present; in the mouth the main scent is always that of the well-known bittering agents due to the infusion of the raw material in alcohol at high temperatures.