Timeless, stylish, and rooted in years of Italian tradition, Campari is as synonymous with il bel paese as the Colosseum or the Fontana di Trevi. What better way to honour Italy’s capital, then, than with an icy glass of Campari spritz?
Campari is an apéritif obtained by infusing a mixture of alcohol and water with a blend of herbs and fruit, including chinotto fruit, which provides the spirit with its signature bitterness. Campari was born in Novara, in the region of Piedmont, invented in 1860 by Gaspare Campari - the creator and namesake of the spirit. Characterised by its famed scarlet hue, the bitter apéritif is loved worldwide, and serves as the basis for many classic Italian cocktails, including the Americano and the Negroni.
The bold predecessor to the popular summer staple, Aperol spritz, this sophisticated tipple was made for sipping in the Italian sun, by the Spanish steps, or in one of Rome’s many bustling piazzas.
Campari spritz recipe
- 50ml Campari
- 50ml Prosecco
- Splash of soda water
- Orange slice, to garnish
Tip: if you don’t have a measure to hand, you can always free-pour - you’re looking for a 50/50 ratio of Campari to prosecco, leaving just enough room for a splash of soda water.
- Fill a rock glass with ice.
- Pour 50ml of Campari into the glass. Add an equal amount of prosecco, then top with soda water.
- Stir lightly to mix, garnish with a slice of orange and serve. Salute!
What better way to complete this homage to Lazio, than a dish of one of Rome' classic pastas: the carbonara? Rich morsels of creamy pasta and pancetta, plus punchy Campari and fizz, equals instant (vicarious) transportation to the Italian capital.