Cocktails of the month: Campari
As the days grow longer and the trees show the first signs of spring we begin to leave behind the comfort foods and heavy drinks and start to look towards lighter, fresher flavours.
One such flavour popular in the more classic bars in hotels up and down the country, and indeed more popular among our Italian cousins, is that of Campari. An acquired taste, made with quinine and wormwood, it is indeed a true "bitters" drink.
For me the drink is a true superbrand - bags of heritage, a fabulous ingredient in drinks such as the Negroni and Americano, and a glorious bottle and label to boot.
Forget the Lorraine Chase ads of the 1970s; the product is the perfect spring awakening for the "cool crowd". Created by Gaspare Campari in Novara in the 1860s, its distinct flavour comes from infusing in alcohol a secret list of 68 herbs, roots, peels, spices and barks.
Drunk as an aperitivo in Italy, the drink is perfect for stimulating digestion and indeed can even be drunk with milk as they do in St Lucia.
Campari and soda with a slice of orange is the cool alternative to French aperitifs such as Ricard or indeed Kir. Allied with freshly squeezed orange, Campari is the perfect start for that springtime leisurely weekend lunch.
But for me the perfect combination is that of Campari and freshly squeezed pink grapefruit juice. The bitterness of the Campari is matched perfectly by the tanginess of the grapefruit, while the colours set off the most perfect sunset drink. The cocktail would be the perfect aperitivo for my desert island lunch.
Campari and Soda
- 1 shot of Campari
- 1 equal measure of soda
Serve with ice and a slice of orange in a small glass
Campari and freshly squeezed pink grapefruit juice
- Large measure of Campari
- Ice
- Freshly squeezed pink grapefruit juice
- Twist of grapefruit to garnish
Robbie Bargh, director,Gorgeous Group
020 7091 7492
www.gorgeousgroup.com
