2 recipes of the perfect Campari cocktails for your aperitif
Paesaggio quasi tipografico (Almost typographical landscape)
40ml Campari
30ml Sherry fino infused with spirulina algae
20ml White Espolon Tequila
5 drops of Rum Wray & Nephew Overproof
2 dashes of bitter of orange pekoe
Essence of cedar
How to prepare: stir and strain
A glass to serve in: Riedel double old fashioned
Garnish: with an oyster leaf and ice cube with "Camparino" mold in the original version
Compadre:
35ml Campari
20ml Montelobos Mezcal Espadin
15ml Chinotto liquor
15ml 1757 Vermouth Di Torino Rosso
5ml Agave syrup
2 dashes of Angostura bitter
Grapefruit essence
How to prepare: stir and strain
A glass to serve in: Riedel old fashioned
Garnish: with kaffir lime leaf and ice cube with "Camparino" mold in the original version
Once you have tried to make these cocktails at home, know that these two were created in the “hometown” of Campari - in Milan, exactly at Campari’s bar called “Camparino”. Opened by Davide Campari in Milan's Galleria Vittorio Emanuele II in 1915, the bar became synonymous with the city's aperitivo tradition and in 2015 marked its 100th anniversary. Following a renovation project, the bar reopens to the public in autumn 2019 with a refreshed identity and food and drink offering designed to consolidate its status as one of the most influential establishments in the world for lovers of mixology and gastronomic innovation.
If in Milan, do not hesitate to visit its “cocktail” landmark!
The author Aline Borghese is an international journalist and critic of haute cuisine.
She is a graduate of the culinary schools of the Ritz Escoffier, Ecole de cuisine Alain Ducasse, La Cucina Italiana. Champagne and wine sommelier, cocktail enthusiast, gastronomic consultant and simply Bohémienne Affamée.
