.jpg){kind=link}
Campari is a bitter Italian liqueur made from aromatic herbs and fruits with a characteristic red color. It has an ABV of 20.5-28.5% and is traditionally served as an aperitif.
History
Campari was created in 1860 by Gaspare Campari, who began serving this spicy-bitter drink in his 'Cafe Campari' in Novara. The same year, he founded Gruppo Campari to produce and distribute his beverage, later moving to Milan. Production began in 1904 at a factory in Sesto San Giovanni near Milan.
How it is made
Campari is produced as a tincture based on aromatic herbs and citrus fruits, which is then diluted with sugar syrup and water. The recipe contains between 40 and 68 ingredients, including myrtle orange, sweet flag, yellow gentian, cascarilla, and possibly rhubarb. The distinctive ruby-red color comes from carmine dye, though some production has begun using artificial coloring since 2006.
How it is served
Campari is traditionally consumed neat as an aperitif to stimulate appetite, as well as in cocktails. It is a key ingredient in official IBA cocktails such as Negroni and Americano, as well as in Spritz and Garibaldi. Campari Soda, a variant with 10% ABV, is also available.
Adapted from the Russian Wikipedia article Кампари, available under CC BY-SA 4.0.