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Italy's pre-dinner red: bitter orange and gentian, built to open an appetite.
Northern Italy, 19th century
Turin and Milan turned the aperitivo hour into an institution, and the bitter red liqueur was its centerpiece. Campari and Aperol are the famous names, and a wave of small producers has since crowded in beside them.
Bitter herbs, roots, and citrus peel infuse into neutral spirit or a wine base, then sugar balances the bitterness. Color runs from pale orange to deep scarlet depending on the bill.
Bitter orange and rhubarb over gentian, with sweetness that fades into a dry, grippy finish. Lower-proof bottles lean sweeter and more floral.
Did you know
The Negroni, the Americano, and the Spritz are the same idea at three different strengths: bitter aperitivo plus something to lengthen it.
Also known as: red bitter, bitter aperitivo, contratto, contratto bitter, contratto aperitivo, forthave red
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