Does anyone drink Campari?
I adore peoplewatching over a tall, icy Campari and soda on sultry summer afternoons while sitting under an umbrella at an outdoor cafe. That’s my recipe. Here’s another recipe that I include mostly for its wonderful name: Bitter Memory INGREDIENTS: 30ml Campari 30ml Vodka 40ml Fresh Orange Juice and a Cherry. METHOD: Shake all the ingredients in a cocktail shaker, pour into a high-ball glass. Garnish with a cherry and a slice of orange. But the point of Campari is really that it’s an aperitif, which means it gets your stomach ready for a meal by stimulating the gastric fluids (as do any sort of bitter greens or herbs, for example). Here’s a good page on “the Italian Bitters”, that has this to say about Campari: It’s usually regarded as being a bit of an acquired taste (apparently it’s inventor, Gaspare Campari said that you have to drink Campari three times before you enjoy it!) but then so is caviar, Scotch and fois gra
