Licker campari (campari)

A bitter strong drink (or so-called bitter) of rich bright red color - this is the popular Campari liqueur, which is made from a variety of aromatic herbs and fresh fruits. Created in the 19th century by Gaspar Campari, today this famous drink is produced by the Italian company Gruppo Campari.

The beginning of the almost two-century history of Campari liquor (Campari) dates back to 1860, when in Novar Gaspara Campari began to serve this drink of spicy bitter taste and rich red in his Cafe Campari. It is noteworthy that since 1842 he already worked as a specialist in mixing alcoholic beverages (as it is customary to call this profession today - as a bartender, and in those days - maitre liquoriste), which means he knew a lot about this business.

It was then that Gaspare Campari became the founder of Gruppo Campari, which began to produce and distribute Campari liquor. A little later (in 190

4), when he moved to Milan, the production of the drink continued at the factory in Sesto San Giovanni.

Over time, under the leadership of Davide Campari, who was the son of Gaspare, the company began exporting Campari liquor to Nice, as well as to the cities of the French Riviera. Then the market for the drink began to expand and covered other countries of the world. Today, Campari liquor, being the main product of Gruppo Campari, is sold in more than 190 countries.

Campari liqueur has a rich aroma and a pronounced bitter taste, which is characteristic of bitters. In the aroma of the drink, tasters note the presence of earthen and woody notes of vine, blackberry, forest floor, moss and stones. And the taste of Campari liqueur is described by many experts as sharp, with hints of quinine, roots, natural honey, citrus zest, earth and ash.

The manufacturing technology, as well as the formulation of Campari liqueur, is the secret of the company. However, it is known for certain that this liquor is first produced, as is a tincture based on aromatic raw materials and citrus fruits, which is subsequently diluted with water and sugar syrup with the addition of dyes. According to various estimates, the composition of Campari liqueur may include 40-68 components, including myrtholic Pomeranian, yellow gentile, aire and cascarolla.

The bitter drink contributes to an increase in appetite, and therefore Campari liqueur is traditionally used as an aperitif in its pure form. In addition, it can often be found in cocktails, as well as in the role of a component in the preparation of various dessert dishes.

The strength of pure Campari liqueur varies from 20. 5 to 28%, but a less strong version of this drink is currently being produced - Campari Soda with a percentage of alcohol of no more than 10%.