CAMPARI KILLER? Tasting Contratto Bitter

[@AdamTillotson]

Your comment about Campari being disgusting when you first tried it rings true. I also currently loved the stuff and used to hate it. Reminds me of my first fernet branca experience when I was told that only bartenders and San Franciscans drank it. Then I spent some time in a Argentina and it’s like water down there, readily available. Thanks for sharing some new ideas!

[@ZachZoschke]

You got it my friend. I'll never forget my first time trying fernet. Like being hit in the face with a eucalyptus branch.

[@SFguy415]

"That's how that's supposed to taste." Love it. This was a super helpful video, says someone tinkering around with Campari alternatives. One, Bruto Americano, will make a Negroni that is NOT how a Negroni is supposed to taste. But I have turned up another that comes close (and even makes a better Boulevardier) though I don't know how widely distributed it is: Bordiga Bitter. Red from carmine, 21% abv, comes in a one liter bottle and is supposedly concocted from "hand picked mountain herbs" located in the vicinity of the distillery. Think I'll give the Contratto a try.

[@CocktailFridays]

Dang man, this is why your channel is so popular, videos like this. Thank you for doing this comparison, I was super curious, and this is a solid all-around breakdown of how these two stack up (plus the aperetif as a bonus!!) Cheers, bud!

[@ZachZoschke]

Thank you my friend!

[@crisisinclay]

I discovered your channel via Brad Thomas Parsons and have been truly enjoying your succinct style and wry sensibility. The truly revelatory Aperol centered drink for me is the 2 To 2 by Stephen Cole at Violet Hour. It's a great tool to introduce people to Absinthe as well. I believe this was in the original Rogue Cocktail book but not the Beta one: 1 1/2 oz Aperol 1 oz Absinthe (Kübler) 1 oz Lemon Juice 1/4 oz Simple Syrup 1 dash Orange Bitters (Angostura Orange) Shake with ice and strain into a cocktail glass. Garnish with a flamed orange twist.

[@boozeontherocks]

So true. I hated Campari the first time I tried it. But It has grown on me, like comfortable shirt that lounge in.

[@ZachZoschke]

Lol with cigar in hand I imagine!

[@Paulxl]

I just had Campari for the first time like a month ago and it was a love at first sight. I would have a campari on the rocks right now.

[@als.2983]

Natasha David from Nitecap NYC fame has a juicy Aperol sparkler that gives the Aperol Spritz a run for its money, the Summer Fling. 2oz Aperol, 3/4 Grapefruit Juice, 1/2oz Lime Juice, 1/2oz Simple, 3 raspberry muddle, top with 2-3oz Sparkling Wine.

[@ZachZoschke]

Holy smokes that sounds delightful. Thanks so much for sharing!

[@MisterPulley]

I've been enjoying Aperol spritz with a saké twist recently

[@ZachZoschke]

Something new to try. Thanks!

[@Xuuch]

Very interesting comparison, love it! I might give the comparison a try myself someday, still struggling with those bitter flavours....

[@TravellerRDS]

I discovered an (alleged) alternative to Campari made by Dolin as well - their Bitter. But after tasting it, it became clear it can't compare - significantly less bitter, a little sweeter, it could qualify as a vermouth, rather.

[@ZachZoschke]

Luxardo has a bitter that's clear; it's actually the closest thing to Campari flavor-wise I've had so far. Good stuff.

[@TravellerRDS]

@@ZachZoschke yes, the red one, that's right. But the white one (Bianco Bitter) is also great. Or even better, makes a perfect Negroni Bianco!

[@ThroughTheMixingGlass]

Agree with your conclusion! Contratto is fun to play around with, but not a 1 to 1 substitute. I like using it in combination with Campari sometimes too. Love that vintage Campari bottle too!

[@ZachZoschke]

Thanks for noticing the bottle 😉

[@titusgilner]

i like the contratto vermouths, not a fan so much of the apertif or bitters as replacements. pretty good in their own right. :-)

[@Steven-wp4wu]

Nice comparison! Have yet to see Contratto in the wild up here. Is Contratto wine-based? With bitter reds I'm usually looking for something shelf stable, as I just don't go through it fast enough (and my vermouths, syrups and shrubs don't need the competition in the fridge).

[@stockicide]

Contratto's website just says it's made with "alcohol," but several other sources, including Difford's Guide, say it's made with Italian brandy, so I'm guessing it's shelf stable.

[@Steven-wp4wu]

@@stockicide Thanks for the info!

[@teekue]

@@Steven-wp4wu It is indeed brandy based.

[@Steven-wp4wu]

@@teekue Appreciate the confirmation!

[@ZachZoschke]

Thank you @stockicide and @Tillmann Küther!

[@gnomestavern8285]

cool comparison I think I would love contratto cause i do enjoy cranberry notes

[@ZachZoschke]

If you ever get your hands on a bottle let me know if you pick them up as well.

[@gnomestavern8285]

@@ZachZoschke will do

[@kazenix87]

Campari is a staple at my house. It finds it's way into everything, from jungle birds to a splash to liven up some coffee. I've been wanting to branch out and try other amaro, but don't even know where to get started. Is there any you would recommend? Nothing quite seems as ubiquitous as Campari...but I'm sure there's more fun to be had out there.

[@ZachZoschke]

Same, I also have a tendency to overuse Campari when experimenting. As far as amaro, we're big fans of Averna, Cynar, Cynar 70, Meletti, Cio Ciaro, and many, many fernets. Happy exploring!

[@UnclePete]

I ran out of Campari and I'm trying to see how long I can go without replacing it. This is not helping.

[@ZachZoschke]

The truth is I a have an over-under bet with your local Campari rep to see how long you last. Chose wisely, there’s a hundred bucks in it for me if I win!

[@UnclePete]

@@ZachZoschke LOL

[@whitsundaydreaming]

☺️ missing you all

[@ZachZoschke]

You too man.

[@teekue]

30$ for a bottle of Campari? Poor Americans, greetings from Europe where it's 10-15€ a bottle.

[@ZachZoschke]

Jet fuel is expensive ¯\_(ツ)_/¯