Apéritif - Campari
“The decline of the apéritif may well be one of the most depressing phenomena of our time.” --Luis Bunuel
Bunuel may have had something there, the apéritif could be an antidote for the rush-rush rat-race of the modern world. It's both a refreshing beverage, and it's the evening ritual of transition. It's a chance to relax and socialize, to share stimulating conversation and prepare for an evening meal. It brings a bit of cafe-culture that is sadly missing for most people's daily life.
Designed to waken the senses and develop the appetite, the apéritif encompases a wide variety of wines, spirits and liqueuers, usually accompanied by some light snacks.
I am focusing on three recipes that feature a classic Italian apéritif, Campari.
Campari and Soda
Campari and soda is the lightest of the three recipes. It's crisp and refreshing. A perfect summertime highball. This would be a great pre-lunch apéritif. (If you can get away with that sort of thing.) The recipe on the back of the Campari bottle calls for
2 parts Campari
1 part cold soda water
serve in a highball glass and garnish with an orange wheel
This is a good starting point, but you can adjust this at will to suit your taste, the time of day or your current mood.
The Americano is like a Campari and soda with a boost. Not as light as the Campari and Soda, the Americano maintains a crispness that serves its purpose well. The addition of the Sweet Vermouth really turns up the tastebuds. It's positively mouthwatering.
1 oz. Campari
1 oz. Sweet Vermouth
fill with cold soda water
serve in a highball glass and garnish with an orange wheel.
The Negroni is the King of Camparineti. The addition of gin makes this one more of a cocktail than an apéritif, but the bittersweet complexity shines through and manages to pique the appetite.
1 part gin
1 part Sweet Vermouth
1 part Campari
garnish with an orange twist
Get some Campari and set out some almonds, make some time, and revive L' Apéritif. Do it this week. Do it again next week. Start a trend and build on it. They say what's old is new again.
Labels: mixology monday