Campari Aperitivo Hour

Campari, Vespas and chic Sydney bars were the highlight of a campaign to promote aperitivo hour. The tradition of aperitivo hour (5-7pm) is huge in Europe and is about people coming together in community for low alcohol drinks and snacks to prepare for dinner. Campari are setting out to revive this tradition in Australia...

 

Check out the Campari Vespa... This was not a bromance but the dude allowed me to cling on to his torso. Some of the ladies in the office might have desired to trade places... 

 

I was treated by one of Campari's international bartender legends for the cocktail masterclass. 

 

I loved this cocktail "The Aperol Spritz" with Aperol, the Italian sensation Prosecco and soda... This cocktail featured Aperol, Italy's favourite light aperitivo... Refreshing, orange hit, simple, fun, summer...

 

Our Campari bartender host was skillful on the garnish prep... He leaned towards not using the white of the lemon in the cocktail. Depends on your appetite for bitterness...

 

Here I am the consumate cocktail bon vivant enjoying my "The Aperol Spritz."

 

Campari featured in the cocktail "The Campari Highball" with Campari, freshly squeezed orange juice, soda and ice. The bartender proferred a tip to use more, not less ice. After all, ice keeps ice cool. Therefore you don't get dilution of the cocktail if you have decent amount of ice. People that make cocktails with one cube of ice are fairly shooting themselves in the foot with dilution problems...

 

Here is "The Campari Highball" - again it was refreshing and I love that bitter Campari taste, balanced by the sweet orange citrus rush and hit of lemon... Garnishing the rim of cocktails with the fruit is also a winner.

 

Our masterclass included some antipasta which complemented the cocktails...

 

The final cocktail was "The Classic Cin Cin" with Cinzano Bianco and dry ginger ale with a cucumber slice and fresh lemon. Adult taste. Featuring Cinzano, the authentic and informal Italian Aperitivo since 1757.

 

The final cocktail... 

 I'm a believer in simple cocktails that are expertly made (as we enjoyed here with the Campari bartender) rather than a myriad of ingredients... 

Cin cin...