Gaspare Campari created this bittersweet red aperitif, flavoured with 68 herbs and spices, between 1860 and 1867 in the cellars of his Caffè Campari coffee...
I've tried the rest, this is the best.
(Aperol is particularly bad.)
I didn't enjoy it at first, but I'm glad I persevered. Boulevediier and Negroni are amazing.
All hail.
(Aperol is particularly bad.)
I didn't enjoy it at first, but I'm glad I persevered. Boulevediier and Negroni are amazing.
All hail.