Tue | Sep 18, 2018

An evening of Aperitif

Published:Thursday | April 28, 2016 | 12:00 AM
Contributed Pouring out the chilled Campari Spritz
Patrick Planter/ Photographer J Wray and Nephew Academy and Retail Operations Manager Debbian Spence-Minott shows her arm strength as she demonstrates the shake that produces the perfect taste and look of the Campari spritz.
Patrick Planter/ Photographer Spence-Minott pours the end results of a good 'bubbling' technique.
Contributed The orange campari was a favourite among the trainees.
Contributed Have a glass of Negroni sbagliato on us.

Italians will tell you that the best way to enjoy a meal is to start it off with an aperitif. This we learnt in the most spirited way at a recent aperitif training session held at J. Wray and Nephew Academy, 23 Dominica Drive, on Monday evening.

At the session presented by J. Wray and Nephew Academy and Retail Operations Manager Debbian Spence Minott, we learnt the tricks of bartenders, with the main ingredient being the passion of and for the Campari brand and its aperitif. Who knew that Campari was derived from bitters that were used for pharmaceutical purposes? That means it has to be good for you.

This liqueur is made from an infusion of herbs and fruits. It is a bitter characterised by its dark red colour and is best before your meal as it is said to stimulate your appetite. After the brief theory, it was time to start mixing up a storm. There were just a few things you needed to know. The pourer is like a nozzle placed at the top of the bottle for a spill-free pour - if you get the technique right. The jigger is like a miniature measuring cup that measures up to one and a quarter ounces. We also learnt a more exciting measuring technique - bubbling (not the dance) - a method of counting that would, if done properly, prevent you from needing a jigger. We were like experts now with this new-found knowledge.

The first cocktail for the night was a Campari Spritz, which required ice, Campari, of course, a chilled martini glass, a Boston shaker and a bit of arm strength for shaking.


There was more to come. The Campari Orange is Campari topped with orange juice, garnished with an orange wedge. While it still has the Campari flavour, it was smoother as the orange cut the taste of the bitters significantly. However, it was the Aperol Spritz, which is made with Aperol, Prosecco and soda, that seemed to have been the overwhelming favourite among the lucky few at the event.

Now we know the best way to start our meal, and so should you. Try this Campari orange; we're sure you will like it.

Campari Orange: All you need is 11/4 oz Campari, and top it off with orange juice.