Not that Campari is bad, far from- it’s just much different than Aperol.
First of all, Aperol has less alcohol than Campari, making it the perfect summer quaff at about 12% by volume for Aperol, instead of the 25% of Campari.
Campari is more assertively flavored- making Aperol a lighter approach to the term bitter aperitif. You see, bitter is a good thing. Aperol is made up of licorice, fennel, aniseed, popular buds, bitter clover, wormwood, valerian, gentian, bitter orange, cinchona bark and rhubarb.
The ingredients in Campari are similar- but secret and this article is not about Campari, but it is about Aperol! Made by the same company as Campari, Aperol is altogether different. First of all there is more sugar in Aperol, although the drinker may not recognize the sweetness in the drink, because the bitter herbs balance the sweetness. I am a huge fan of Aperol and I use it often in my refreshing summer cocktails.
Greenhook Ginsmiths is located in Greenpoint, NY. I love what they have achieved in the gin world by the quality of their ingredients. Brothers, Stephen and Philip DeAngelo have revolutionized the old fashioned technique of making gin. They use a low temperature vacuum to remove all the excess air from the distillation process allowing for a more gentle approach to the finished product.
I’m not a scientist, but I will say that the vacuum distillation makes a softer gin- less harsh and definitely not cloying. I remember meeting the brothers a couple years ago at the Manhattan Cocktail Classic and I immediately became an ardent supporter of their craft.
Freshly squeezed juices are a necessity in my cocktails and in my day-to-day drinking pleasure. There really is no excuse to use concentrated fruit juices or powdered juices in cocktails. My drinks NEVER call for bottled orange, lemon, grapefruit or lime. It’s just not done! You should always make every attempt at using the very best ingredients that you can find for your drinks- after all it’s your money! Why cover up great liquor with artificial ingredients? Even the 900-pound gorilla, Tropicana juice is pasteurized, giving your cocktail a flat, listless experience. You may not notice- and that’s ok… BUT, when you are making something that speaks of quality, why use juices that may have been extracted months in advance of your enjoyment, then?
Beats me. That’s why the fresh juice movement in craft cocktails is so essential to the overall approach to making fresh drinks with the best ingredients you can get.
I always ask if a cocktail lounge is using fresh juices and if they don’t- I usually don’t stay- or I order something plain. It’s just that simple, there are no excuses to use less than stellar ingredients. I’d gladly pay more; just give me the chance to do so!
An Ardent Dreamer
2 oz. Greenhook Ginsmiths Gin
1 oz. Aperol
½ oz. freshly squeezed orange
½ oz. freshly squeezed grapefruit
¼ oz. freshly squeezed lemon
¼ oz. freshly squeezed lime
Splash of seltzer
Old Fashioned glass
Bitter Truth Grapefruit Bitters
Add the juices and the Greenhook Gin with the Aperol to a Boston Shaker filled ¾ with ice
Shake hard for 15 seconds or so
Strain into an Old Fashioned glass with a couple cubes of hand cut or hand made ice (silicone tray with double boiled spring water, overnight)
Top with the seltzer and a couple drops of the Bitter Truth Grapefruit bitters for a flourish!
Cheers from DrinkUpNY!
Article by Warren Bobrow, a nationally published food and spirits columnist who writes for Williams-Sonoma, Foodista and the Beekman Boys. His first book, Apothecary Cocktails has been nominated for a Spirited Award at the 2014 Tales of the Cocktail!