One Night Only Auckland - Campari Unveils New Design Inspired by Milan
Apr 14, 2024
Campari New Zealand hosted an evening at The Churchill in Auckland, to celebrate the release of a brand-new bottle design, ushering in a new era for the brand. The new design celebrates the long-standing tradition Campari has with the city of Milan, and its people and culture.
The new design boasts sleek lines and a design that pays homage to the iconic design of the world-famous Duomo di Milano and the understated elegance the city epitomises.
Now, whilst the design on the bottle and label may have changed, the liquid has not. Made to the same iconic recipe as it was for its inception in 1860, Campari has remained unchanged for over 160 years, a true testament to quality and resilience. While it’s been around for such a long time, it’s understandable it’s picked up more than a few admirers along the way.
Campari’s creator Gaspare Campari began his career as a bartender. It’s no surprise that Campari has always played an important role with bartenders. Perhaps no more so than one fateful evening in 1919, when bartender Fosco Scarselli created the origins of what we know today as The Negroni.
After being voted the world’s second best-selling cocktail for 8 years, the Negroni has been voted the world’s favorite for the last two – meaning for the last decade the Negroni has been at the very high of global popular cocktail culture.
Campari is one of the fastest-growing liqueurs in New Zealand and Australia. We know there is No Negroni without Campari, and we also know as well as being one of the world’s most popular cocktails, it is also one of the most searched drinks on the internet.
The innovation doesn't stop there. Check out these tips by Campri NZ and recipes to inspire your craft and ensure you are smooth behind the bar!
Infusions
Using old ingredients that would otherwise end up in the bin is a great way to get a second lease of life. One simple way is to infuse them into alcohol to make a product unique to your bar.
Coffee Negroni
- 30ml Coffee Campari
- 30ml Sweet Rosso Vermouth
- 30ml Gin
Add spent coffee grounds and Campari to a clean glass container and seal. Leave to infuse for 24 hours in a cool dark place then filter through a small fine filter like a coffee filter, cheesecloth, or tea strainer.
Adjust the ratio of grounds to Campari to increase or decrease the strength of the coffee flavor.
Syrups
If your bar or kitchen utilizes fresh fruit, any leftover pieces or items that may be about to turn can be blended with sugar and a little water to make a syrup, capable of lasting in the fridge for another week or two.
BlackBerry Negroni
- 20ml Campari
- 20ml Sweet Rosso Vermouth
- 30ml Gin
- 20ml Blackberry syrup
Use equal parts (a cup is a good start) of fruit to water and half the volume in sugar and bring to a boil on the stove. Reduce to a gentle simmer and leave until volume has reduced by a half (approx. 40 minutes). Strain into a clean glass jar and once cooled, store in the fridge for up to 2 weeks.
Sparkling Wine
Having a house Sparkling wine can be a tough decision for some places because what happens if you don’t sell the whole bottle? If you only sell one glass does that mean you have to throw out the rest of the product after a few days? Having multiple opportunities on your menu to sell a product increases the likelihood it will move and reduces the likelihood of waste.
Strawberry Sbagliato
- 30ml Campari
- 30m Sweet Rosso Vermouth
- 90ml Prosecco
- 40ml Strawberry Syrup
Build in a large wine glass full of ice.
The recipe for strawberry syrup is as above. If Prosecco is lightly acidic, fruit-forward flavour, consider adding a handful of mint or basil into the syrup while simmering for a soft herbaceous complexity.
