Bittersweet symphony

Anything to whet one’s appetite is what we all mean by an aperitif. I would gladly settle for a wine, but connoisseurs, will not compromise. For them, Campari it is. The perfect aperitif. For a lover of Campari, that vivid red Italian herb- and plant-steeped spirit is the ideal drink before a meal. You either love it or hate it. But I must confess, being a Scorpio and my colour being red, I am somewhat attracted to Campari. Campari is commonly served with soda water, or citrus juice. But generally people prefer it with soda. One tends to add grapefruit or orange juice to counter the bitterness but that is a myth. Apparently, the shorter you drink it, the better the sugar balances the bitterness. A lesson learnt! A light, crisp and refreshing drink for summers. Many of my friends are getting ready to stock it. I can enjoy a Campari only in a cocktail, at best. I remember the first time I sipped it neat, it was too overpowering for me. I know someone who enjoys her Campari with tomato juice. Boulevardier, Americano, Negroni and Old Pal are the most popular Campari-based cocktails across the globe. But bartenders are innovating too. Last Christmas, a friend served a lovely drink with Campari. In a chilled champagne flute, she added Campari, elderflower cordial and topped it up with chilled pink Prosecco and garnished with a sprig of redcurrants. Oh it was a treat to for the eyes and the palate. Jackie Matai, the co-founder of Aspri Spirits, once told me, “Campari is a bitter (aperitif) that needs an acquired taste at first. It is a must-have for any bar as it is a very popular ingredient in most cocktails. Conventionally, Campari with soda or Campari with orange juice are very popular, however, in terms of the Indian palate, it is considered to have strong aesthetics in terms of flavour and after-taste and may not be favoured by someone who has a sweet tooth.” That explains why Campari is not top of my list for aperitifs. I have an incredible fetish for sweets.