SALEP Topic: Campari

Another month, another SALEP topic! 

This month, Dana taught us all about Campari! 

Campari (and snacks)

What is it?               

Campari is an Italian liqueur that is characterized by its red color and strong dry, bitter taste.

As an aperitif:

- An aperitif is an alcoholic drink that is served before dinner to stimulate the appetite.
- Aperitifs originated in Italy in the 18th century and are always dry, rather than sweet.

As a bitter:
-  A bitter is consumed to aid digestion and health, thus Campari is also a digestif.

-  Bitters/digestifs are usually drunken straight or with soda water. 

History 

Campari was invented in 1860 by Gaspare Campari and is comprised of a secret combination of herbs, spices, and fruit peels. For forty years, Campari could only be found within Italy.  In 1904, Campari was first exported to Nice, in the French Riviera.  Campari is unique in that it is its own brand; there are no “off” brands of the liqueur. Campari’s distinctive red color is derived carmine, a dye created through the crushing of dried cochineal insects.  Campari’s color was created this way up until 2006. 

Classic Campari Cocktails:

Negroni

1 oz Campari

1 oz Gin*

1 oz Sweet Vermouth 

Orange peel for garnish 

*for those who want to cut the bitter taste of the negroni, chardonnay can be used instead of gin. 

Campari & Soda

1 part Campari

4 parts soda water

Americano: 

1 oz Campari

1 oz Gin

1 oz Soda Water

Old Pal: 

1 oz Rye Whiskey

1 oz Dry Vermouth

1 oz Campari 

Pouring at:

-  Nostrana (SE Morrison & 14th)

-  Woodsman Tavern (SE 45th & Division)

-  Circa 33 (SE 33rd & Belmont)

Thanks Dana! 

Past SALEP Topics: 

• Vermouth
• Green Chartreuse 

 

SALEP Topic: Vermouth

 (Wait, what's SALEP? Find out here.)

VERMOUTH

What it is:

Vermouth is a fortified wine available in dry (white) or sweet (red).

It is made by steeping wine with an assortment of herbs, barks, roots, and fruits, and then adding brandy and other sweeteners, like sugar or honey.

 

How it’s used:

Vermouth is a popular aperitif in Europe, where it is enjoyed over ice.

In the US, it is more often used as a sweetener or flavor-enhancer in classic cocktails like martinis (dry vermouth), negronis (sweet vermouth), and manhattans (sweet vermouth).

 

Brief history:

Vermouth was first created in the mid-1700s in Northwest Italy as a way to mask inferior wines. Winemakers added spices like cardamom, allspice, marjoram, and wormwood (same ingredient used to make absinthe).

Sweet, red vermouths are usually associated with Italy and dry, white vermouths with France.

Vermouth gets its name from the German word for wormwood: “Vermud”. European vermouth-makers are required to use wormwood in all wines that are labeled as vermouth.

 

The latest:

Vermouth is making a big comeback thanks to the recent craft cocktail craze. The New York Times published an article about American-made vermouths in February and Drink Portland included vermouth on its list of this year’s “5 Hot Cocktail Trends in Portland.”

More varieties of vermouths are popping up including amber and rosé vermouths as well as vermouths that don’t use wormwood at all (legal in the US, but not Europe).

 

Buy it here:

Pearl Specialty Market & Spirits has several dry and sweet vermouths to choose from, including vermouths made by Imbue Cellars, a local distillery.

Drink it here:

Clyde Common, Free House (on NE Fremont), Tasty n Sons (find vermouth on the aperitifs menu), and Nostrana (negronis!)

 

Salep Cocktail: Bronx (photo above)

2oz gin · .5oz dry vermouth · .5oz sweet vermouth · 1oz fresh orange juice

Combine all ingredients in shaker, shake, & strain into chilled glass. Garnish with orange twist. 

Sources: 

- http://imbibemagazine.com/Elements-Vermouth

- http://www.askmen.com/fine_living/wine_dine_archive_300/364_vermouth-more-than-just-a-mixer.html#ixzz2U94dVSlY