With its bright red glow and booming bitterness there’s no mistaking Campari, and it can be off-putting at first. “Being Italian, I really like the bitter taste,” says Angelo Sparvoli, bartender at The American Bar at The Savoy in London. “In fact, we say ‘bitter is better.’”
Campari’s bitter quality delivers balance and complex flavors to a cocktail. “It’s very zesty, with pronounced orange on the nose and notes of citrus and vanilla,” Sparvoli adds. Whisky has the necessary backbone to hold up to the bitterness of Campari, which in turn provides a counterpoint to a whisky’s sweeter side.
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