The return of Campari
Apr 15, 2018, 12:21 pm
#17
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Actually, Campari is very big in Germany and Austria though often associated with summer and drank the usual ways with soda, prosecco, or orange juice much as in Italy.
Ill admit I too am partial to Campari. I have better things to drink in the CCR and wouldnt mix it to an excellent Champagne, but should it make a return to cw Id be absolutely delighted!
If you are happy, then I'm delighted and equally delighted that you have to drink them and not me. As for Pastis in any form, I believe that it is a drink from hell. I doubt that this will ever be aboard - I wonder if Air France stock it? Do Alitalia carry Campari? Just interested.
Apr 15, 2018, 12:30 pm
#18
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Apr 15, 2018, 12:54 pm
#19
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Apr 15, 2018, 2:45 pm
#21
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Among then the Boulevardier, which is a Negroni made with Rye Whiskey instead of Gin and an outstanding drink in itself. In fact, you will note that Rye has also made an appearance in the CCR and a discussion with the bartenders last Monday confirmed that this is not a permanent move, but rather a product placement "special" for the new US whiskeys in the CCR (they are stocking both a bourbon and rye), the Boulevardier being one of the showcase cocktails on the new list; the Campari's currently in stock only for the purposes of mixing said drink. Lacking strong positive feedback, the expectation is that Campari will not last beyond the promotional period for the drinks. I also got very excited when seeing it, but I am afraid we cannot count on the long term Shoreditchification of the CCR
As an EC resident, needless to say, I tend to carry three italian bitters in the house: Campari, Select (a venetian variant which is the proper ingredient for the Spritz in Venice) and Barbieri's own bitter (Barbieri being the company who also make Aperol). Gerry's in Covent Garden sell Carpano Rosso, too, one of the few places you can get this outside of Italy, and the best value for money red vermouth I have found. Two or three gins and Rittenhouse Rye 100 proof, too. But it would be nice to think the CCR can keep up a bit.
Apr 15, 2018, 3:11 pm
#22
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Qantas have found an excellent use for Aperol in their T3 Lounge, they have mixed it with sparkling water and frozen it into oversized ice cubes. I don't remember the name of the cocktail at their Gin bar, but it is the Botanist gin, a large Aperol ice cube, topped up with fever tree aromatic tonic (the pink one) and a wedge of lime.....
Really pleased I will be going to Helsinki tomorrow night ........
DtB
Really pleased I will be going to Helsinki tomorrow night ........
DtB
Apr 15, 2018, 3:33 pm
#23
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Now, this is based very much on my own taste and I hate that bitter taste. Seriously I know of no one who drinks the stuff except in cocktails as I said. I remember being served Americanos and Negronis. I remember all those Apertif drinks (Dubonnets, Martini (sweet) and I realise that a lot of people enjoy them even if I don't
If you are happy, then I'm delighted and equally delighted that you have to drink them and not me. As for Pastis in any form, I believe that it is a drink from hell. I doubt that this will ever be aboard - I wonder if Air France stock it? Do Alitalia carry Campari? Just interested.
If you are happy, then I'm delighted and equally delighted that you have to drink them and not me. As for Pastis in any form, I believe that it is a drink from hell. I doubt that this will ever be aboard - I wonder if Air France stock it? Do Alitalia carry Campari? Just interested.
) 
And yes, AF stock it. It used to even offer it in Y not sure if they still do! AF also stock some of the far more interesting post-dinner drinks like Green Chartreuse, and eau de vie de poire Williams, both very lovely (I hate Baileys with a passion and this is pretty much the polar opposite!) So I'm happy indeed Campari is back but will be mostly happy if it is back onboard especially in C/J. As mentioned, in the CCR, I much prefer to stick to a BA175 which I enjoy or unadulterated Champagne or wines when they have some I like!
Apr 15, 2018, 3:35 pm
#24
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Indeed, fashion is fickle here. Aperol has a huge audience for its much less bitter profile, but it's 11% and a totally different beast. Campari has far more potential in cocktails in general, I especially recommend this one (subbing Cointreau with Combier, myself), a truly remarkable drink. And the numbers don't lie, it's sold in huge volumes. True, mostly in cocktails, whereas you'd struggle to fit Fernet, for example, in a cocktail (better to use the Czech version, like Stock or, if fancy, Jelinek). I used to mix a drink with scotch, tequila and Fernet, that said ... but Fernet does need a lot of alcohol firepower or it will obliterate all in its way.
Among then the Boulevardier, which is a Negroni made with Rye Whiskey instead of Gin and an outstanding drink in itself. In fact, you will note that Rye has also made an appearance in the CCR and a discussion with the bartenders last Monday confirmed that this is not a permanent move, but rather a product placement "special" for the new US whiskeys in the CCR (they are stocking both a bourbon and rye), the Boulevardier being one of the showcase cocktails on the new list; the Campari's currently in stock only for the purposes of mixing said drink. Lacking strong positive feedback, the expectation is that Campari will not last beyond the promotional period for the drinks. I also got very excited when seeing it, but I am afraid we cannot count on the long term Shoreditchification of the CCR
As an EC resident, needless to say, I tend to carry three italian bitters in the house: Campari, Select (a venetian variant which is the proper ingredient for the Spritz in Venice) and Barbieri's own bitter (Barbieri being the company who also make Aperol). Gerry's in Covent Garden sell Carpano Rosso, too, one of the few places you can get this outside of Italy, and the best value for money red vermouth I have found. Two or three gins and Rittenhouse Rye 100 proof, too. But it would be nice to think the CCR can keep up a bit.
Among then the Boulevardier, which is a Negroni made with Rye Whiskey instead of Gin and an outstanding drink in itself. In fact, you will note that Rye has also made an appearance in the CCR and a discussion with the bartenders last Monday confirmed that this is not a permanent move, but rather a product placement "special" for the new US whiskeys in the CCR (they are stocking both a bourbon and rye), the Boulevardier being one of the showcase cocktails on the new list; the Campari's currently in stock only for the purposes of mixing said drink. Lacking strong positive feedback, the expectation is that Campari will not last beyond the promotional period for the drinks. I also got very excited when seeing it, but I am afraid we cannot count on the long term Shoreditchification of the CCR
As an EC resident, needless to say, I tend to carry three italian bitters in the house: Campari, Select (a venetian variant which is the proper ingredient for the Spritz in Venice) and Barbieri's own bitter (Barbieri being the company who also make Aperol). Gerry's in Covent Garden sell Carpano Rosso, too, one of the few places you can get this outside of Italy, and the best value for money red vermouth I have found. Two or three gins and Rittenhouse Rye 100 proof, too. But it would be nice to think the CCR can keep up a bit.
Dec 18, 2019, 8:03 am
#30
Join Date: May 2014
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Besides for Negroni, the wrong kind of Spritz and the sort of breakfast tipple my great-grandfather used to drink in summer (Campari with white wine, for it was too hot for coffee and genep), what's the use of Campari?
One thing I'd love to see making its way out of Italy are amari (nothing beats a good Genep, or a San Simone after a meal) or perhaps a Brancamenta. But somehow I doubt it ever will.
One thing I'd love to see making its way out of Italy are amari (nothing beats a good Genep, or a San Simone after a meal) or perhaps a Brancamenta. But somehow I doubt it ever will.
