Cape Town has had a taste of spring. This weekend our temperatures went as high as 34C/93F – and we all headed for the sea. I spent Saturday indoors making lemonade … so my sortie to Camps Bay Beach was with family and friends in tow for a picnic – and to watch the sun go down. Seemed like the ideal time to break out the Campari.
Campari was created in Novara, Italy in 1860 by Gaspare Campari. Although the actual make-up of Campari is a closely guarded secret – Gaspare told fans that the drink was an infusion of herbs, aromatic plants and fruit in alcohol and water. This unique blending gives Campari it’s characteristic dryness and slight bitterness. Which may take a bit of getting used to at first – but when you do … you’re hooked.
Campari was originally coloured with carmine dye, derived from crushed cochineal beetles (also known as carmine beetles), which gave the drink its distinctive red colour (Cleopatra reportedly used the colouring to spice up her lips for Mark Anthony!). 156 years later a flavourless colouring is used instead … but, thankfully, that’s all that’s changed.
Campari & Sofa was created over Campari & Lemonsoda. So it seemed the perfect recipe to kick off our occasional series of matchless cocktails.
1 x tot of Campari per glass (or two if making long glasses and using lots of fresh ice)
1 can of ice-cold lemon soda (if you are lucky enough to have Campari’s original soft drink available – use that – it’s unbeatable. If not, use a local version – preferably very lemony)
4 cubes of fresh made ice (must be fresh … makes all the difference)
Place ice in your glass. Pour over your Campari – and it swirl around briskly.
Crack open your can and pour into glass. Give it another swirl and sip.
Spring has sprung.
(PS: Campari&Sofa are not sponsored or directed by Campari in any way. This is a act of appreciation – because we love it.)