Aperitif - an alcoholic beverage usually served before a meal to stimulate the appetite, and is therefore usually dry rather than sweet.
I am a sucker for all things traditional.
Nothing makes me feel classier and ready for a fancy meal than an aperitif - and especially one with the classic Campari as the star elixir.
Campari is a liqueur created from the infusion of herbs and fruit in alcohol and water.
It is bitter, red and once you fall in love with it, it is hard to look back.
There are two go-to Campari-laden aperitif orders that can be created at most bars around the globe - the Americano and the Negroni.
The Americano was first served at a bar called Caffè Campari, in the 1860s. It was originally known as the "Milano-Torino" because of its ingredients - Campari, from Milan (Milano) and the vermouth is from Turin (Torino).
It is hard to say where the "Americano" name came from - but some say it was the American's love of the cocktail in the early 1900's that took the name - and others think it was a derivation of the word "amaro" which means bitter.
The Americano's stronger cousin is the Negroni. Replacing the soda water with gin creates an herbaceous flavour explosion that is to be sipped and savoured slowly.
Regardless of which one strikes your fancy, both versions are bitter and savoury enough to get your palate ready for the meal ahead - and anything that betters the palate is always a friend of mine.
Time to slow it down and savour every drop!
Americano
1 oz Campari
1 oz Sweet Red Vermouth
a splash of soda
garnish of lemon
Negroni
1 oz Campari
1 oz Sweet Red Vermouth
1 oz gin
garnish of orange
