As a fan of a stronger alcohol, I am glad that once I met an interesting taste of this aperitif. Italians are rightly proud of their drink, but I only have to keep yourself in your hands.
Composition and bottling details:
Tastor notes that the liqueur has an intense aroma and a bitter taste inherent in all biteters. Many famous brands hide the recipe of their products so that no one from competitive companies can come up with a more perfect analog. True, no one leaves attempts anyway. Aperitif Campari Better has not exceeded. Therefore, for a non-specialist on alcoholic beverages, guess what the true composition of the vermouth is an unbearable task. According to professional estimates, the liqueur formulation includes from 50 to 69 ingredients. The main components in the Campari are:
- spices;
- bark of trees;
- spice;
- cedar of various fruits;
- carmine.
The amazing color of the drink acquires thanks to the food dye - the carmine, this specific ambrosia has its own famous saturated color Rubin. Until 2006, he was received from the Koshenol Cherwe (Koshenili) - an insect from the detachment of semi-rigid, and after they switched only to artificial dyes.
About taste:
The taste and color of the comrades is not, as we all know. The ruby \u200b\u200bdrink on the basis of herbs and fruits will be happy with joyfully with the famous aperolam and deservedly will take his place in the closet for connoisseurs, but, alas, not everyone will understand a bitter taste. Someone feels in taste strawberries or honey, in front of me from the first seconds, saturated cytral extravagania appears. Campari is a good aperitif and quickly excites the appetite, so I do not advise him to drink it late in the evening - it will be difficult to stop, and other goodies can be traveled for a snack.
Prices:
Campari is not a budget drink. On discordants I managed to snatch a bottle for 899 rubles, but the initial average price in the city - 1600 rubles in 0.7 liters. If we compare with Italy, the place where I was addicted to this potion, then the difference is big - they can find a bottle and 10 euros without any shares, we will have to run for a more tempting price tag. In the bar, we bought one cup of campairi plus-minus for 4 euros. After catching that both at home in the bar or restaurant we will give 400-500 rubles, it was decided to retain this bottle in the home minibar.
How to drink:
- One of the main ways of use is of course in pure form. I advise you to enjoy the taste of chilled drink or just add ice. I don't like the drink room temperature at all.
- Since the original taste personally is bitter for me. I prefer to drink a campary with good orange juice (one part of the campary two or three pieces of juice) adding the orange itself.
I spied this way in Italy. Delicate everything seemed to me precisely such a feed option.
- Cocktails with Campari are not lagging behind competitors. For example, 1 part of the Red Vermit, 1 part of Gina and 1 part of the campairi with a slicker orange will easily pour a stream, because it is very difficult to stop well.
Legend of composition:
There is a legend that in the first parties Campari could be found a narcotic substance:
According to some report, the first parties included (like full absinthe) narcotic substance - a tuyon, gableing a hallucinogenic effect. After that, numerous inspection checks were carried out many times at work, but this information was never proved and transferred to the discharge of legends.
Calorie:
The caloric content of an aperitif is only 237 kcal per 100ml beverage, which sounds good. Having finished one cocktail with juice, you are hardly hurt by your figure.
How to store:
Everything is simple here - in a cool place.
Campari or Aperol? Is there any difference?
Not so long ago, these two drinks acquired global popularity. A rare tourist will refuse to try the first or second, and especially sophisticated will not stop at some one. In fact, the difference is very significant, especially if you drink these drinks not in the composition of cocktails. In addition to the fact that they differ in color - dark-red campary, and the aperol is rather orange and not more transparent. And if we talk about taste, then the strong bitterness and the fortress will immediately give the campary. For comparison, the fortress of the last 25%, against 11% aperal, which has a sweetest taste and drinks much easier.
Outcome:
The drink is definitely on an amateur. Not everyone wants to feel bitterness in its language. But if you still risk and try the lightweight version of Campari with orange juice, then I am sure that you will not stay indifferent. Just do not forget about the measure in the use of hot drinks :)
Motherland Campari - Sunny Italy. For the preparation of this drink, aromatic herbs and citrus fruit insist on alcohol, adding water and sugar to them. Inciphenation gives Vermut Campari Fortress 25%. This Italian drink with bright red and clearly pronounced bitter taste is indispensable as an aperitif.
Brand history
The Campari brand was created in the XIX century Gaspar Campari, who gave a new brand his name. By 1860, Cafe Campari began its work in Milan. In it, visitors were served as the Campari bitter himself and the cocktails based on it.
Despite such a long story, the accurate recipe of Vermut remains unknown even today. This is a production mystery guarded by the company. Lovers of the drink remains content with only rumors, according to which the campaury includes herbs, spices, roots and fruits.
The total number of ingredients by different information ranges from 20 to 60. The bitter taste of the vermouth is achieved through the use of orange the peaceful (wild orange of Mediterranean origin) and quinine. With its red Campari owes the carmine, dye of natural origin.
Tints of taste
The piercing bitterness and the piquancy of the campaury taste provide a drink of increasing popularity. The aroma of bitter is permeated by a variety of herbal, meadow, fruit shades.
The bitter taste inciterates appetite, contributing to the release of gastric juice. Campari drink both undiluted and added ice, orange juice, soda. Vermouth is used as an ingredient for many popular cocktails: Garibaldi, Negroni, Space, American.
Campari is good not only as an aperitif: it can be used and as an ingredient for cocktails. Particularly popular as the ingredient Bitter Campari Orange. Cocktail cooked with the use of Campari is invariably enjoyed great success.
Many have come to try them in bars or restaurants, on club parties or just in the company of friends. The Campari Campari Cocktail Garibaldi is also common, American, Space and Negro Roggy Bitter Campari will also be popular with a genuine decoration of your home bar!
Campari (Campari) is an Italian bitter liqueur, it is classified as a bitter, in Europe and the USA - as a bitter aperitif. We classify it as a drinking bitter. This is a drink of dark red-based herbs, aromatic plants and fruits, is preparing insistence (maceration). The fortress, depending on the country in which the bitter is sold, varies from 20.5% to 28.5% alcohol in volume. Campari was invented in 1860 by Gaspare Campari, which began to serve it in his family cafe "Cafe Campari" in Novaros near Milan and founded Gruppo Campari in the same year (now it belongs to the fifty alcohol brands).
Campari posters as art.
And what is it tasteful? Is it worth trying?
Try, of course, worth it. The taste of it is incomparable with something else - the taste of Campari as ... Campari. This is a bitter, so bitterness here plays a key role. The first sip is moderately sweet and slightly spicy, then the prolonged bitterness. In the aroma of the drink, tasters marked the vine, moss, earthy and wood blackberry sheet music, foliage. Citrus notes, quinine, honey, as well as a strong line of fragrant herbs dominate the taste. Many bitterness campary may seem excessive, aggressive. Yes, an aperitif of an amateur, but it is almost always possible to find ways to be of his beytia, in which any person will appreciate his taste in dignity.
Yes, unusual. I wonder what it consists of?
The recipe is located for seven seals and only a few in production are familiar with it. For many years, disputes are being conducted, according to different estimates, the bitter is among 20 to 80 ingredients. For example, only three ingredients are known: alcohol, water and sugar. However, with a high probability of a recipe, Caskarolla bark, Pomeranets Mirtoliste, Air, Gulch, rhubarb, ginseng. On the rest of herbs, roots and fruits can only guess.
Well, yes, as always. And what the Campari paint, I heard without insects did not cost?
Yes, it is, or rather. Until 2006, carmine was used to give a bright dark red beer, a natural red dye, which is obtained from the dried pozenili. Koshenyle is a small insect (some are mistakenly called from beetles), which throughout the centuries is used to produce carmine carmine carmine produced by female koshenyli. But then the company, under pressure from the public, in particular because of the vegetarians and a small group of allergies, refused carmina in favor of an artificial dye. After that, some poubists noted that the original taste of bitter has changed much and not for the better.
Wow! And what, it turns out, I will not try this?
For a conventional manual, the difference will be completely invisible. If you consider yourself to the purists, then, yes, the bitter, produced after 2006, will slightly differ from the beatter, who originally conceived Gasset. Specialization of our site is far from the ideology of purism, but a couple of recipes campary for cooking at home we will give, with a painting by carmin. Of course, if you gueldate common sense, it's easier to buy a bitter - in cooking any little bit like a similar imitation does not shine simplicity, but the experiment for the sake of ...
Campari recipes at home
Homemade campary with carmic on alcohol
Imitation of 1905. We do not know where you will find Cra Cascaroll and Koshenyle, but we hope for your ingenuity. In the end, you can always do the substitutes. For example, Koshenyle can be safely replaced with a red food dye (E129 - a red charming speaker). Some recipes are used carcade and even pomegranate flowers. If you still got cacaskaroll in your hands, then make sure that it was the dark part of the bark, and not crushed, brighter layer under the crust. As for the koshenyli, then prefer the whole insect, and not a powder in which the carmine acid content is significantly less. Koshenyle can be searched in art shops - not rare artists themselves mix paints.
So, for the preparation of a campaury at home you will need:
In the jar of suitable volume mix all the ingredients and pour them with a mixture of 3 liters of alcohol and 0.5 liters of water, the bank is tightly closed. Insist in a dark cool place for 10 days, periodically shaking the contents. Then put the infusion together with herbs in a glass distiller and in the water bath to carry out slow distillation with the addition of 1 liter of water. Collect 4 liters of distillate and stop distillation. Run re-distillation and select 3 liters (you can pre-collect some goals). Dissolve sugar in 14 liters of water, bring to a boil, remove from the fire, cool. Add to chilled syrup dye (*), fragrant distillate and remaining 3 liters of alcohol. Profiltrate the mixture and pour into bottles. Store the bitter in a cool dry place from 3 to 6 months, after which you can start trying it.
* - To make carmine from the koshenyli:
In a brass or bronze mortar, grind the dried koshenyle into powder. Add to a powder 10 g of wine-acid and 10 g of aluminum alums, wait until the acid and salt will work in chopped pozdenness, and then add 200 ml of pure alcohol and mix up to the form of paste. The resulting paste to cover with something and leave for 2 days alone. Then add 200 ml of cool water and stir well. It is not necessary to profile the resulting dye into the bottle and store in the refrigerator until it is necessary. Shake well before use.
Complicated? There is a recipe simpler.
Recipe Campari with carmic on vodka
A simpler preparing imitation, where carmine is mined by banal digestion in syrup. True, with the mining of herbs and roots will have to tinker.
Koshenylem chopped into a mortar into the powder. In a saucepan, mix water and sugar, heated on medium fire to stir until the sugar is completely dissolved. Add the crushed koshenyle, mix well, bring water to boil and peel the syrup with the dye 10-15 minutes, and then remove from the fire and give cool. When the syrup becomes the desired red, strain him in several layers of gauze and send to the refrigerator for storage. All other ingredients are placed in the jar of a suitable volume and pour with vodka, the bank is tightly closed and left at room temperature for 2-3 days of exposure. Strain the infusion through the gauze, the solid residue is good, and then skip the liquid a couple of times through cotton or coffee filters. Herbs, roots and spices absorbed part of the vodka, so there should be about 650 ml of infusion at the output. It remains only to mix it with tinted syrup to taste, to withstand and apply to the destination.
Wow, complicated. And what do you say about the aperla, how does it differ from Campari?
The question, by the way, is rather popular. As you know, Aperol was attached to the Gruppo Campari in 2004 and both drinks conquered the European market together, but each in its own way: Campari - as the ingredient Negrono, Aperol - as a welcome component. There are differences between "aperitifs" for many. It is not surprising, because often the bartenders allow themselves to replace one aperitif to others. But the difference between Campari and Apersol, in addition to the difference in the taste profile, significant:
Campari. - It has a dark red color, a strongly pronounced bitterness, a fortress of about 25% and moderate sweetness.
Aperol. - Lighter, the color is closer to orange, the bitterness is moderate, the fortress is much lower - 11%, and the sugar in it is an order of magnitude more.
Clear. Finally, how to drink Campari correctly?
With ice campara drink only rare connoisseurs of bitters, not all receptors are coping with its bitterness. If you have not tried this drink, then do not try to drink it in pure form. Better start with aperla to understand what you have to deal with. But the campary is better to drink like this:
- with gas production - add two parts of water to one part of the bitter, some ice and an orange slice to muffle the alcoholiness and emphasize the refreshing citrus fragrance.
- with citrus juice - instead of soda, use orange juice, proportions like y; Juice will notice bitterness, will add sweetness, but at the same time will retain the vegetable nature of the bitter; Later you can try grapefruit juice.
- as part of cocktails - unambiguously or American will be worthy satellites into the world of Campari; It is also worth trying a cocktail Campari Syringe, where the bitter is fully revealed; And dozens of other cocktails: Boulevardier (Negron, in which Jin is replaced by Bourbon or Rye whiskey), Garibaldi (the same screwdriver with Campari), Camparira (, in which Kashasa is replaced by Campari), Dietsi Ey (Bitter, Gin, Grapefruit Juice ) etc.
Campari is one of those drinks, whose taste is getting used to not immediately, but accustomed to, fall in love for life. Fall love!
Campari (Campari) is quite strong (10-28%) and complex bitter (liqueur), which is implemented in a conventional glass bottle. It refers to aperitifs - perfectly stimulates the work of the stomach when it is drunk before dinner or dinner.
Color - dark - red (ruby), which gives dye (until 2006 - natural (carmine))
Taste - specific - bitter, herbal, with citrus taste and notes of forest berries and honey.
The composition - contains about 70 components: herbs, roots, spices and fruits than reminds vermouth. There is no evidence that the Tuyon's drug is included (despite the rumors). Beatter's recipe, like full list His ingredients are classified.
Motherland: Italy.
Manufacturer - Gruppo Campari, supplies a liquor in 190 countries.
History:
Alcohol received its name by the last name of his inventor - the wizard mix the spirits and the owner of the Confectionery - Italian Gaspare Campari. In 1860, the drink met his first tastors (as a medicinal tincture). People liked the taste, color and benefit from this alcohol and just seven years old Gaspre was able to open a cafe, named after the miracle - tincture. Son Gaspare, David, continued the release of a liqueur in the company created by the father and began to offer its neighboring countries. In the early 20th century, the campaury aperitif reached production on an industrial scale.
Views:
Campari liqueur varies with alcohol content.
Campari Bitter contains 20.5 - 28% alcohol, Campari Soda - 10%
The fortress of the liquor directly depends not only on his type, but also on which part of the light it is going to export. So the American classic is 24% of the bitter, and in the east, they like stronger - 28% aperitif.
Manufacturing technology:
Bitter Recipe manufacturer keeps secret, although the process of its manufacture is hardly different from other bitters. First, the components included in its composition pass maceration, after which the syrup of sugar, dye and water are introduced into the resulting concentrated drink. Nevertheless, the recipe is still considered classified.
Action on the body: Promotes digestion, increases appetite and mood.
How to drink:
Campari can be used in several ways.
- Clean and well cooled From small glasses (30 ml) or from large glasses (also 30 ml) filled with ice. Such a number of alcohol will only benefit - improve the work of the stomach and helps to digest food. You need to drink slowly, small sips, biting citrus, or your dinner (dinner).
- With juice. It is well combined with the files of Freshi - orange (including red oranges), lemon, mandarine, grapefruit, cherry. The recipe here is concluded in proportions - on 1 part of the liqueur you need to take 2 pieces of juice.
- With other alcohol. As "diluents" fit: vodka, vermouth, gin. Here, the basis will serve another proportion - 1: 1. But if you taste another proportion - then it seems, no one comes to object. The main thing is that drinking such a mixture, he remembered that she is drunk more than two separately taken drinks, which means that it should not be abused.
- As part of cocktails. This is another way to drink Campari. The liqueur is really ideal for the creation of cocktail compositions. To date, they have been created quite a few. And it is not necessary to be a bartender to prepare for myself cocktails with Campari, for example, "Negrozy", "Garibaldi", "Campalarina", "", "Italian Mojito", etc.
- As an additive in cooking. This bitter is good and in jelly, and in cakes. They can also pour fruit or paint cream.
Campari recipe at home
This is an imitation of a liqueur, a fortress of approximately 23-25%, is as close as possible on taste quality to the "factory" version. The proportions in the recipe can be reduced and increased at will.
Prepare:
- alcohol, divorced up to 55% - 1 liter
- tea "Karkade" - 40 grams
- flowers wormwood - 1 gram
- roots AIR - 1 gram
- dried lemon zest - 2 grams
- fresh Orange Zestra - 3 grams
- cinnamon in chopsticks - 1 gram
- sugar - 150 grams
- water - 1 liter
It is necessary to cook like this:
- Prepare components. Karkade must be taken not packet, but in the form of dried flowers. The zest from the orange is cut into the finest layer, without a hint of the presence of white streaks.
- Piece of cinnamon lemon zest, wormwood flowers, Air and frame to fold into the glass jar and add alcohol. Close the jar and shake the composition thoroughly. Hold it 2 days in a warm place (on the furnace, battery), shake again.
- Open the bank and make the orange zest, close, shake and stand another day.
- Perfoliate the resulting tincture through a cotton-gauze filter and add in advance the cooked and cold sugar and water syrup into it. Hold the composition of another 24 hours (no longer necessarily in such a warm place), cool and try.
- If necessary - adjust the sweetness and fortress. Store this aperitif preferably in a cool place.
On the basis of "American", another popular cocktail with Campari was created. His inventor is the French General Pascal Olivier Count de Negrony. Like a real Corsican, he preferred stronger drinks. Using the already famous recipe, the graph only replaced the soda on the soda. And so that his drink was different from the rest, asked to decorate a glass of a thin slice of orange. In this form, the cocktail was named after him. To prepare it at home, you will need: 1/3 Gina, Campari Liker and Sweet Vermit.
Methods of preparation:
- The glass "Old-Feshn" first cool down with small crushed ice. The dishes should be as cold as possible.
- Put in it lumpy ice.
- Pour all the ingredients and mix them well.
- Decorate a glass with a slice of orange.
Such a cocktail has a rather original bitter-spicy taste. In it, the tartness of the liqueur is perfectly combined with Jin's juniper freshness and pleasant sweetness of Vermut. This drink has a very good relaxing effect. Therefore, it is better to drink it not before eating, but on the eve of a fun party.
Home bartender
It is not difficult to cook all kinds of cocktails with the Campari at home. To do this, only:
have the necessary components in the presence;
know their recipe ratio;
Use the appropriate dishes and equipment.
But not everyone has a home bar, such as champagne or different types of vermouth. For such cases, you can use more simple options. To spend a pleasant evening in the company, suitable, for example, a cocktail "Adriatic". It will take: 30 milliliters of Campari liqueur, 20 milliliters of any vodka, as well as 1 teaspoon of lemon juice and an orange liqueur.
The technology of cooking such a drink is extremely simple:
All ingredients need to mix well. To do this, you can use any brand means.
Add ice.
Pour a drink into high glasses.
From such a cocktail, guests will simply be delighted. He will raise all the mood and will become a good option for an aperitif before the feast.
Italy Rodina Campari and not only
Italians usually drink aperitif before meals. Most often it is a light white wine. A glass of white and red wine can be used during food, but at the end of the meal, drinks that improve digestion are served: cognac, a liquor resembling vermouth, or grappa.
There is an opinion that the most popular alcoholic beverage In Italy, it is the Campari bitter, whose price ranges from 9.5 to 12 euros per bottle. No less distributed in the country of the Sambuk's liqueur, wheat alcohol, sugar, flower exhaust, Badyan, berries, and various herbs are used for its preparation. The average cost of one bottle reaches 15 euros. The most popularity of the Italians is used by the Sambuk Molinari Sambuca Extra. But "grappa" is the fastest drink in Italy. By alcohol content, it can be compared with vodka. Accordingly, it is a drink on an amateur. The floor-liter bottle "grappa" will cost from 7 to 10 euros.
Campari Liquor Cooking Recipe at Home
Of course, a full copy of the legendary Campari liqueur will not be able to get, however, it is possible to get a similar appendix of the drink. For use in cocktails, a copy will easily replace the original Campari liquor.
To prepare Campari Liquor at home, we will need:
- alcohol 55 degrees - 500 ml;
- cARKADE tea - 20 grams;
- flowers wormwood - 0.5 grams;
- the root of AIR - 0.5 grams;
- yellow part of the lemon zest - 1 gram;
- orange part of the orange zest - 1.5 grams;
- hammer cinnamon - 0.5 grams;
- water - 500 ml;
- sugar - 75 grams
The recipe is that all ingredients, in addition to the zest, sugar and water, should be mixed with alcohol and leave for an insisting for about a week. After that, you need to add a zest orange and insist another 1-3 days.
After that, the drink must be filtered through a layer of gauze and wool, then it is necessary to pour sugar syrup into it and leave to stand one more day. Serve home campary is better in chilled.
Campari recipe at home
At home, it is difficult to prepare a genuine campairi liqueur, but you can try to make the most approximate imitation. To do this, it is necessary to have the following ingredients:
- vodka or diluted alcohol - 1 l;
- tea carcade in the form of dried flowers - 40 g;
- walkwood flowers - 1 g;
- aIRA root - 1 g;
- dried lemon zest - 2 g;
- fresh orange zest - 3 g;
- cinnamon in the shape of sticks - 1 g;
- sugar -150-200 g;
- clean drinking water - 1 l.
After all the components of the future liqueur are prepared, you can proceed to the process of creating a home campaury. Orange zest should be cut with a thin layer with a fruit and leave in the workpieces. Then you need to take a glass jar, put a piece of cinnamon on the bottom of cinnamon, lemon zest, flori flowers, carcade tea, AIR and add vodka or alcohol there. After that, the container should be well close, thoroughly shake the contents and leave for 2 days in a warm place.
