History Of Campari
Campari is an alcoholic apéritif (20.5%, 21%, 25% or 28% ABV, depending on the country in which it is sold) obtained from the infusion of herbs and fruit (including chinotto) in alcohol and water. It is a bitters characterized by its dark red color.
Campari is often used in cocktails and is commonly served with soda water, wine, or citrus juice. It is produced by the Campari Group, a multi-national company based in Italy. The history of Campari began in 1860 with its invention by Gaspare Campari in Novara, Italy. So im sure since soda water was invented in the 1700′s it was probably from the 1860′s.
This is a very refreshing drink typically served before a meal.
- 2 oz Campari
- soda water
- lemon or lime wedge for garnish
- Pour Campari in a highball gals filled with with ice
- Top with soda water
- Server and enjoy
History Of Soda Water
In 1767, Englishman Joseph Priestley invented carbonated water when he first discovered a method of infusing water with carbon dioxide when he suspended a bowl of water above a beer vat at a local brewery in Leeds, England. The air blanketing the fermenting beer—called ‘fixed air’—was known to kill mice suspended in it. Priestley found water thus treated had a pleasant taste and he offered it to friends as a cool, refreshing drink. In 1772, Priestley published a paper entitled Impregnating Water with Fixed Air in which he describes dripping oil of vitriol (sulfuric acid) onto chalk to produce carbon dioxide gas, and encouraging the gas to dissolve into an agitated bowl of water.
In 1771, Swedish chemistry professor Torbern Bergman independently invented a similar process to make carbonated water. In poor health at the time yet frugal, he was trying to reproduce naturally-effervescent spring waters thought at the time to be beneficial to health.
Carbonated water was introduced in the latter part of the 18th century, and reached Kolkata (formerly known as Calcutta), India in 1822.
In the late eighteenth century, J. J. Schweppe (1740–1821), a German-born naturalised Swiss watchmaker and amateur scientist developed a process to manufacture carbonated mineral water, based on the process discovered by Joseph Priestley, founding the Schweppes Company in Geneva in 1783. In 1792 he moved to London to develop the business there.
The soda siphon, or syphon — a glass or metal pressure vessel with a release valve and spout for dispensing pressurised soda water — was a common sight in bars and in early- to mid-20th century homes where it became a symbol of middle-class affluence.
Ányos Jedlik (1800–95), a Hungarian, invented consumable soda-water that continues to be a popular drink today. He also built an early carbonated water factory in Budapest, Hungary. However, the process he developed at his factory for getting the CO2 into the water remains a mystery to this day. After this invention, a Hungarian drink made of wine and soda water called “fröccs” (wine spritzers) was spread throughout several countries in Europe.
Since then, carbonated water is made by passing pressurized carbon dioxide through water. The pressure increases the solubility and allows more carbon dioxide to dissolve than would be possible under standard atmospheric pressure. When the bottle is opened, the pressure is released, allowing the gas to come out of the solution, thus forming the characteristic bubbles.