Food: Campari [edit]

Other Names: 金巴利 (Chinese), カンパリ (Japanese), كمباري (Arabic), Кампари (Russian), Кампари (Bulgarian) All Translations
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Edited by: Alisa

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Wikipedia

Campari is an alcoholic (alcohol 20.5%, 21%, 25% and even 28% depending on the country in which it is purchased) apéritif obtained from the infusion of bitter herbs, aromatic plants and fruit in alcohol and water. Campari is a type of bitters. It is a Campari Group brand. Campari was invented by Gaspare Campari between 1862 and 1867. It was originally colored with carmine dye, derived from crushed cochineal insects, which gave the drink its distinctive red hue.

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[edit] About Campari

Campari is a bitter Italian aperitif made according to a secret recipe originally developed in 1860 by Gaspare Campari in Milan. Campari is the result of a unique blend of aromatic herbs mellowed in selected spirit. Campari has a distinctive red color originally from a cochineal dye, which is derived from an insect, Dactylopius coccus.

However,in most Campari's produced worldwide, an artificial coloring agent has replaced the cochineal dye. It also contains cascarilla bark, a botanical product from the Bahamas. This bark has a characteristic strongly bitter flavor. These and other substances which make up Campari are steeped together in an infusion of bitter herbs, which is strained to remove particles of the plants before being bottled.

Campari is often mixed with soda and ice, but it is also consumed without a mixer and used in some cocktails. Regular Campari has an astringent, bittersweet flavor, but a sweet Campari is also available.

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