Campari

Campari is a renowned Italian aperitif that was first created in 1860 by Gaspare Campari in Novara, Italy. It is distinguished by its vibrant red color, which was originally derived from carmine dye, though its formulation has since changed.

Campari is an infusion of herbs, aromatic plants, and fruit in alcohol and water, the exact recipe remaining a closely guarded secret. The most identifiable ingredients, however, include bitter herbs, aromatic plants, and fruit, with quinine (derived from cinchona bark) being one of the known elements contributing to its signature bitter edge.

The scent profile of Campari is complex and herbal with predominant notes of bitter orange, gentian, rhubarb, and an undercurrent of various herbal nuances. These combine to give it a distinct bittersweet aroma, which is often described as refreshing and invigorating. The cherries and spices that are also implied in its flavor profile add a layer of depth to its aroma, making it a dynamic and versatile ingredient especially in cocktails.

Traditionally consumed as an aperitivo, Campari is often used in cocktails such as the Negroni and the Americano, where its complex bitter flavor helps to stimulate the appetite and add depth. The scent is as integral to the experience as the taste, setting the stage for a rich interaction of flavors.