Campari is a popular Italian aperitif that has been around since the 1860s. It's a red-colored spirit made with alcohol and water, and is known for its bitter taste and unique flavor. But what exactly goes into making Campari taste so good?
At the heart of Campari are alcohol and water. These two ingredients are infused with a carefully selected mix of bitter herbs, fruit, and aromatic plants to create its unique flavor profile. Orange is the dominant flavor in Campari, while dried lemon peels add a nice citrus base.
Gentian root forms the primary bittering ingredient in Campari, providing its signature bitterness. This bitterness is then backed up by wormwood – famously used in absinthe – as well as angelica root and wild cherry bark to round out the flavor profile.
Rumors suggest that chinotto may be used to create some of Campari's bitterness, though this remains unconfirmed. It's possible that grapefruit, mild herbs like orange leaves and lemon leaves as well as light spice may be part of the secret recipe too.
Campari has a complex flavor that's difficult to replicate wihout all of its carefully selected ingredients coming together just right. From gentian root's signature bitterness to added citrus fruits for balance, each part of the recipe plays an important role in creating this one-of-a-kind spirit.
What Ingredients Are Used to Make Campari?
Campari is an Italian aperitif made from a blend of alcohol, water, sugar, and an infusion of herbs, fruits, and other aromatic plants. The exact ingredients are kept secret by the Campari brand, but it is believed to have as many as sixty-seven different components. These include sweet and bitter oranges, rhubarb, ginseng, ginger root, cascarilla bark (an antiseptic), and quinine. This blend of ingredients gives the drink its unique flavor and aroma. Campari is typically served with soda or orange juice for a refreshing drink known as the “Americano”.
What Herbs Are Used to Make Campari?
Campari is made with several herbs and spices, including gentian root (the primary bittering agent), wormwood, angelica root, wild cherry bark, and dried lemon peels. Gentian root is a flowering plant native to Europe with an extremely bitter flavor. Wormwood has a long history in many different cultures and is best known for its use in absinthe. Angelica root has a sweet flavor and is used to balance the bitterness of the other herbs. Wild cherry bark is also added for some sweetness, as well as dried lemon peels which provide a nice citrus base.
Is Campari Natural?
Campari is all natural! The recipe for this iconic Italian aperitif has remained unchanged since Gaspare Campari invented it in 1860. It is made with 68 different fruits, herbs and spices, all of which are entirely natural. This means no artificial colours, additives or preservatives are used in the production of Campari. All the ingredients are carefully selected and tested to ensure their quality and authenticity. The resulting bittersweet mixture has a unique flavour that has been enjoyed by generations of Campari lovers around the world.
Conclusion
Campari is an Italian aperitif made with alcohol, water and a careful blend of bitter herbs, fruit and aromatic plants. It is most known for its bitter flavor and gentian root is the primary ingredient used to achieve this. Other ingredients used to create the unique flavor include wormwood, angelica root, wild cherry bark, chinotto (possibly), grapefruit, mild herbs, orange and lemon leaves and light spice. This combination of flavors creates a unique taste that has become popular all over the world.
