"Few are the liquids that carry the barroom lore of Campari. The celebrated bitter liqueur has been a cocktail staple for over 150 years. It was popularized by its eponymous inventor, Gaspare Campari, on the crowded sidewalks and throughout the boisterous cafes of 1860s Milan. Thanks to its bright red colorinitially derived from crushed insectsit turned drinks into spectacles long before Instagram existed. Its bittersweet tastefueled by orange zest and a clandestine combination of dried roots and botanicalsbecame a signature flavor profile of the ensuing"
"In the 20th century, Campari was busy working its way into some of the most classic drink recipes on earth, including the Americano, Negroni, and Garibaldi. Its presence within any self-respecting cocktail parlor soon became obligatory. And the ease with which it added complexity to arrangements meant it was almost equally indispensable for the home bar. Much has changed for Campari in the years since."
Campari originated in 1860s Milan, popularized by Gaspare Campari amid crowded sidewalks and boisterous cafes. The liqueur gained attention for its bright red color, originally derived from crushed insects and later replaced with food dye. The bittersweet flavor derives from orange zest and a concealed blend of dried roots and botanicals. Campari became integral to aperitivo culture and entered classic recipes such as the Americano, Negroni, and Garibaldi. The brand expanded into a global spirits empire with roughly $3.3 billion in annual sales and multiple prominent brands in its portfolio. Formula and ABV vary by market; the U.S. bottling is 24 percent ABV. Campari remains essential in bars and home cocktail making.
Read at www.esquire.com
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