Five Reasons to Fall for Campari

by Kate H. Knapp on March 28, 2014

in Blog, Desserts, Drinks, Featured

camparimojito

Oh, Campari, how I have loathed and loved you. And I am not alone. Many find the first few sips of this scarlet-hued liqueur to be a bit abrasive. It is only after persevering through a bit of face puckering that one discovers how delightful and strangely addictive the bitter-orange-flavored elixir can be.

My love affair with Campari was by no means instantaneous. In fact, my husband—a self-proclaimed bitter aperitif aficionado—failed numerous times to convince me of the beauty of Campari before I finally understood all of the fuss. It happened one night at a Quebec City bar. My darling man ordered his usual Negroni and I, feeling adventurous, followed suit. Rimmed in sugar and adorned with a curly orange rind, this Negroni was my a-ha moment. I fell for Campari—hard—and we’ve been quite happy together ever since.

To continue the new-found infatuation, I turned to five of our favorite bloggers to see how they showcase this unique drink—hint: it’s more than just cocktails.

1. Campari-Basil Mojito (pictured above): Simply replace the mint with basil and forego the rum for Campari, et voila! You have created a refreshingly bright and slightly bitter cocktail that will make even the curmudgeonly smile. {From Set the Table}

hydra-cocktail_259

2. Teeth of the Hydra Cocktail: The glorious combination of dry Rye, bitter Campari, complex pomegranate molasses, fragrant rose water, and lemon is incredibly intoxicating, in more ways than one. {From 10th Kitchen}

meltingheart

3. Melting Heart Cocktail: It’s easy to feel cheery with this colorful cocktail—made with pear, gin, ginger, and champagne—by your side. The best part? Campari ice cubes (yes, ice cubes!) that add a beautiful bite to the sweet drink as they melt. {From Fleur de Sel}

camparipop

4. Campari Cantaloupe Popsicle: Just three ingredients and you have something truly cool. The sweetness from the cantaloupe marries perfectly with the bitterness of the Campari for a delightful summer treat. {From Shutterbean}

camparisorbet

5. Grapefruit Campari Sorbet: Grapefruit and Campari are long-time friends, and this sorbet celebrates the perfect union of tart and bitter. It’s just a bonus that it ends up so pretty in pink. {From Completely Delicious}

Photos courtesy of Rachael, Danguole, Lindsay, Tracy, Annalise.

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Kate H. Knapp

Head Recipe Tester & Shop Editor at Eat Boutique
Kate H. Knapp has been cooking since she was stove-high and whisk-strong. She comes from a long line of cooks and bakers, from whom she learned the sweet power of sugar, the thrill of egg whites, the magic of leftovers, and the importance of being fearless in the kitchen. Kate works as the Urbanist Boston City Guide Editor and has recently earned a Masters in Gastronomy. She spends her free time testing recipes, practicing food photography, and reading cookbooks. Her recipe for life is a work in progress—needs a dash more of this and a pinch of that—but she couldn't be happier with her ingredients.

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  • Linda

    Maybe I’ll have to try again as I’m one of those who has a real hard time with Campari!

    • Kate H. Knapp

      I completely understand, Linda. It really can be an acquired taste, but once you acquire it you will end up craving it. These recipes are a great way to try again, since each of them highlights Campari in a subtle way while pairing it with delightful flavors. Best of luck and cheers!

  • stee

    I love Campari. Especially in the summer with tonic water and a splash of lime.

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