Hi guys. I'm trying to work out whats in campari. the recipe is a secret. Could someone please help me uncover the recipe?
>>7323386
Its the peels of blood oranges, red dye + sugar, basically.
I'm more interested in the herbs and spices that they use
Sorry to jump in on your thread OP but I've got a similar question.
What is in Cinzano?
Is it spiced white wine of some sort. I've seen it mentioned in some mixed drinks but you only use small amounts, does the bottle keep well after opening?
>>7323438
I don't know if it really is about the herbs and spices I think it really is just the bitter blood orange flavor. I've drank my fair share of it and the dominant flavors are citrus, bitter, and sweet. You add other more herbaceous stuff to it like gin so why would it already have herbs in it?
>>7323468
Liqueurs should keep about a year- two years depending on if they have dairy in them. The more sugar or the higher proof the longer they keep.
I know a few things about Campari.
In fact, they do not use oranges. They use a relative of the orange native to the region called a chinotto. Chinottos are unique fruits that taste somewhat like cola.
A few years ago, the red coloring agent in Campari was switched from the beetle based red colorant to an artificial agent, presumably to appease vegans.
to be quite honest, I don't understand the appeal of Campari; it tastes like cough syrup to me. I like negronis though.
