Campari

Rating: 14/23 Nose: Smells bitter, like an amaro but leaning fruity. It certainly has a bitter mintiness reminiscent of Fernet Branca. It's like that plus some tart, sweet, full red fruit and citrus. I thought it was more intricate on first taste, but that's all I could get here. From afar, the complex herbaceousness of Fernet Branca is noticeable, but I can't quite pinpoint the specific notes. Palate: Viscous with initial sweetness, but intense bitterness immediately takes over with plenty of mint and other herbal notes. Some fruit tries to explain the sweetness but doesn't quite succeed. I definitely taste grapefruit zest, and also some less pronounced red fruit flavor (likely cherry). It's not bad, but it's very distinct and not extremely complex (though not entirely just bitter and fruit). It does remind me of Fernet Branca with added fruit and sugar. The menthol aspect of the mint is much less pronounced here, with the strong bitterness emphasized. I think this palate has more going on and I like it more, but I can't be sure it's more balanced. I appreciate that the alcohol isn't apparent, but with all the flavor, that would be difficult. I might be tasting the red dye, which is hard to overlook. It's a somewhat bitter, oily, slightly chemical, and meaty flavor, if that makes any sense? Finish: That bitterness sure lingers and even starts developing a faint skunkiness. The fruit remains to some extent, but bitterness is most dominant, and the sugar fades until it tastes more like part of the fruit flavor. It's an acceptable finish, though I still detect some red dye flavor. Overall, I guess this serves a purpose. I don't enjoy it on its own and it's also a bit challenging in a drink, but I certainly don't hate it and I could drink it straight (though I wouldn't love to). It has that classic amaro bitterness underpinning Fernet Branca, but adds fruit. I just don't think it does an excellent job of that. While Campari is more complex on the nose, Fernet Branca is more complex on the palate and has nice subtlety too, so I could see myself drinking Fernet Branca neat (in small amounts). Campari just has a couple of flavors it shouts: bitter and fruit. That's good for mixing, but what I really want is two separate liqueurs to control the fruit-to-bitterness ratio. That's somewhat what rosso vermouth does when mixed with this, but it's an awkward and indirect approach. I'd be curious to see what could be done by mixing Fernet Branca and Luxardo instead. It's at least a 12 for sure. I appreciate all the flavor here and I guess it has its place. A 16 seems like the limit given its strong bitterness and lack of complexity, but that's really pushing it. This does at least consistently seem to be satisfying its basic duty as an amaro. The problem I've really encountered here is that it's neither a subtle and enjoyable liqueur like Chartreuse Green straight from the bottle nor a one-note liqueur like Cointreau that adds a nice enhancement to many cocktails. There are just a few cocktails that use this, and while I do enjoy a good boulevardier, I always wish I could tweak the Campari flavor. I almost decided on a 13, then a 15. I ultimately settled on a 14 due to the tension between its red dye flavor and its rightful place in a few cocktails, most notably the boulevardier. It's far from perfect or irreplaceable, but it works. This is certainly a challenging liqueur.

Appearance: Bright cochineal red. No particulates. Aroma: Orange peel, grapefruit peel, bouquet garni. Dusty herb drawer. Flavor and Texture: Intitally sweet then turning mildly bitter with chinotto orange, grapefruit skin and pith, cinchona bark and bitter aloes. There is an earthy, peppery lift at the end of the palate and the texture is full but drying. Gentian and petit wormwood are both detectable in the aftertaste. Amazing, over 900 reviews and I’ve never rated Campari. How remiss of me. Campari is an iconic drink ingredient and a benchmark for bitters. Even if it is not your favourite bitter aperitivo I bet you still use it as a comparison point for the one you do favour. It’s that classic. The palate carries more bitterness than you may think at first – taste it neat and wait a few minutes and you’ll see what I mean. The flavour develops with time and there is a signature dusty quality to both the nose and palate that intensifies when it is diluted (it's this dusty herbaceous note that teams so well with whisky). It has limitless uses in cocktails but it is in combination with bourbon or rye where this aparitivo truly sings. Something about the pairing of sweet whiskey and bitters just works. It’s like the pairing of gin and tonic – a drink for the ages. It’s actually not my favourite aparitivo (Cappalletti earns that award) but it is a very good one. “Good”: 84/100 (3.75 stars)

Rating: 15/23 After experimenting more with this in cocktails and finishing the bottle, I've realized there are many situations where its intense flavors are advantageous as they really stand out. The vibrant red color can often be masked, especially when less Campari is used. While I'm uncertain if it's the best choice for a Negroni, I enjoy how it complements strong whiskey without diluting the flavor and adds a unique dimension that avoids becoming muddled. I'm still not a huge fan, but my opinion has improved slightly. I'd now rate it a 15. It's a decent option, but I will continue seeking superior alternatives.

Besides its obvious use in a Negroni, Campari can also transform any good dry red wine into a sparkling, bright, refreshing summer beverage. Simply combine 1 part Campari, 3 parts dry red wine, 4-6 parts sparkling water, a squeeze of fresh lemon, and lots of ice. Sophisticated summer enjoyment, with an alcohol content as low or lower than beer, for responsible sipping and staying hydrated in the sun. It loses half a star for using synthetic red food dye, which studies show can cause behavioral and cognitive issues in vulnerable people. I suspect they will switch to a less problematic red dye soon, perhaps back to the old carnitine one derived from bug exoskeletons that Campari originally used.

The color is a vibrant red. Orange and spice on the nose. It's very bitter and herbal on the palate. Then the sweetness arrives. It's somewhat warm and dry, and the spices linger for a bit. Overall, I love Campari, just not neat. It's a superb addition to many classic cocktails like the Negroni, Americano, and Boulevardier. It also enhances numerous others. It's even enjoyable over ice with soda and a citrus wedge. I believe everyone should have a bottle of Campari on hand.

Thin, vibrant ruby red. Tastes of medicinal cherry, freezer-burnt notes, orange peel, mint, sandalwood, and perhaps something nutty. It's quite viscous, with a nearly perfect harmony between sweetness and earthy bitterness. It's not as bright or sharp as Aperol, which makes sense for its suitability in a spritz. I suspect it might be a bit too subtle for a spritz, but it pairs well with whiskey, gin, and possibly mezcal.