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 Message 12183 of 22774 in Behind the Bar
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Subject: Re: ok guys! im going back in at 2...
From: fatdeko
Posted: Wed Apr 12. 2006, 08:37 UTC
Followup to: "Re: ok guys! im going back in at 2..."  by Adam  (Wed Apr 12. 2006, 00:17 UTC)
Yeah, I'd put Campari in the bitters column, ONE of the bitters columns, that 
is.  It's helpful to class bitters into 2 categories, one for potable/beverage 
bitters and one for additive bitters.
The potable varieties, the bitters that can be drunk neat, include such 
entities as Fernet Branca, Jagermeister, Unicum, Averna, Underberg, Ramazotti, 
Campari and the like. Most of these are used as digestifs and morning-after 
cures, while Campari is the odd man out as an aperitif, which explains why it 
appears in (relatively) so many cocktails.  Torani Amer and Amer Picon 
straddle the fence somewhat, used in both aperitif and digestif applications. 
Cynar is another weird one--it's made from artichokes and makes everything you 
taste afterwards seem sweeter.

myers


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