Campari

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Campari has never changed their recipe. Gaspare Campari created the red Amaro in Novara, Italy in 1860 and over 150 years later, the spirit remains the same. It’s the base for some of the world’s most famous cocktails, including the Negroni, the Americano, and the Boulevardier. In 1867, Gaspare opened Cafe Campari in the center of Milan, and in 1904 the first production plant was opened in Sesto San Giovanni. It remains one of the most essential liqueurs to have behind any bar. 

Campari is created from an hydroalcoholic infusion that introduces alcohol and water in a mixture of herbs, plants, and fruits. Alcohol, sugar, and water are the only known ingredients of its secret recipe. Remaining loyal to the original formula and keeping it strictly confidential, are two of the company’s missions. 

Campari possesses a distinct bright red color. On the nose, bitter herbs mix with orange peel and floral notes. The palate is pleasantly bitter with bright orange and herbs blending with warm oak. The texture is smooth and round in the mouth, while the finish is long and pleasantly bitter.

The red liquid is one of the most essential to have behind a bar. From the previously mentioned Negroni, Americano, and Boulevardier to a Garibaldi or just a simple Spritz, Campari is basically a necessity when it comes to building a home bar or impressing good-looking strangers while out on the town. It’s probably best when you’re not trying to impress anyone and just enjoying your surrounding and possibly some Series A.

Since its conception in 1860, Campari has grown to being one of the largest alcohol companies in the world. Today, the Campari Group consists of over 50 brands, including Aperol, Appleton rum, Dreher, Cinzano, SKYY Vodka, Espolón, Wild Turkey and Forty Creek Whisky.

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