OTHER CAMPARI
CLASSIC COCKTAILS
When creative instinct combines with a flavor profile as dynamic as that of Campari, cocktails can take on a new depth and complexity, expressing a certain sophistication synonymous with the bitter.
CAMPARI & SODA
The Campari & Soda was Davide Campari’s first memorable creation, and the way that he wanted Campari to be tasted by his Milanese clients. It has been served at the Camparino in Galleria, where it is known as Campari Seltz, since 1915 following the same iconic ritual.
Americano
The perfect mix of two Italian Spirits, Campari and Vermouth.
Created in around 1860 and first served in Caffé Campari, it was originally known as the Milano-Torino due to its two main ingredients: Campari from Milano, and sweet vermouth from Torino. The cocktail was later renamed due to its popularity among American tourists around the turn of the 20th century and prior to Prohibition.
AMERICANO INGREDIENTS
1 part (1oz/3cl) Campari
1 part (1oz/3cl) Sweet Red Vermouth
A splash of soda water
The AMERICANO recipe:
1) Build in a Rock glass with ice.
2) Garnish with a slice of orange.
Boulevardier
A prohibition cocktail with a richly intriguing taste.
This famous cocktail was created by legendary bartender Harry McElhone of Harry’s Bar in Paris during the prohibition years after he moved away from the USA. Harry married his American roots with the European lifestyle by combining bourbon with Campari and sweet red vermouth to create the classic cocktail with a rich and intense flavour.
BOULEVARDIER INGREDIENTS
2 parts (1oz/3cl) Campari
2 parts (1oz/3cl) Sweet Red Vermouth
3 parts (1.5oz/4.5cl) Bourbon Whiskey
The BOULEVARDIER recipe:
1) Pour the ingredients into a mixing glass with ice cubes.
2) Stir well and strain into a chilled cocktail glass.
3) Garnish with a lemon twist.
MI-TO
An encounter that changed mixology.
Campari bitter (made in Milan) and red vermouth (made in Turin) came together around 1870 and created something outstanding. It’s no wonder that the name Mi-To sounds exactly like the Italian word for “myth”.
MI-TO INGREDIENTS
1 part (1.5oz/4.5cl) Campari
1 part (1.5oz/4.5cl) Sweet Red Vermouth
The Mi-To recipe:
1) Stir all of the ingredients with ice and strain into an ice-cold glass.
2) Garnish with orange peel.
CAMPARI SHAKERATO
Deliciously quick and simple, one of the best ways to enjoy the red liquid’s complexity.
Campari and the shaker were invented at almost the same time, and the pair naturally became a twosome. Perhaps this is why, together, they create something so special.
CAMPARI SHAKERATO INGREDIENTS
1 part (2oz/6cl) Campari
THE CAMPARI SHAKERATO recipe:
1) Shake well with ice and pour into a chilled cocktail glass.
NEGRONI OAXACAN
OAXACAN INGREDIENTS
1 part (1oz/3cl) Campari
1 part (1oz/3cl) Sweet Red Vermouth
1 part (1oz/3cl) Mezcal Espadin
The OAXACAN recipe:
1) Combine ingredients in a mixing glass filled with ice.
2) Stir vigorously, strain and serve on the rocks.
3) Garnish with orange slice.