CPR Davide Campari

Campari®, the legendary one-of-a-kind red spirit, announced today details on the festivities in the United States commemorating Campari’s 150-year Anniversary. The revelry will kick-off in New York in May at the Manhattan Cocktail Classic and continue throughout the year. The year-long celebration will include limited-edition bottles with artist designed labels, celebratory cocktails created by some of the most notable mixologists in the United States, sesquicentennial events, and a special visual arts performance commission that continues Campari’s bold and longstanding tradition of supporting contemporary art.

Celebratory Cocktails

As one of the world’s most distinctive and well-known spirits, Campari has been widely embraced by mixologists around the globe, including those leading the current cocktail revolution. Seven of to the most recognized mixologists in the US have created new Campari cocktails that celebrate 150 years of cocktailing history, with a nod towards a new generation of modern Campari cocktails. The mixologists include Tony Abou-Ganim, Lynnette Marrero, Livio Lauro, Jacques Bezuidenhout, Marco Dionysos, Francesco Lafranconi and Eric Alperin. The cocktails created by each of them will be highlighted at events throughout the year, including sesquicentennial events in New York and San Francisco. Recipes and images of the cocktails are available below and online at facebook.com/campari.

“Campari is classic and contemporary, stylish, sexy, and embodies all things ‘swank,’” says mixologist Tony Abou-Ganim. “Its unique characteristic adds exceptional complexity, vibrant color, and elevates the cocktail experience from ordinary to incomparable. In the hands of an inspired mixologist, the possibilities of creative new libations are endless.”

Campari at the Manhattan Cocktail Classic

Campari will be celebrating its 150th Anniversary throughout the 2010 Manhattan Cocktail Classic, New York’s first ever multi-day event celebrating the history, contemporary culture and artful craft of the cocktail. Starting at The Opening Night Gala, a custom-made Negroni Cart will be stationed at the New York Public Library serving one of Campari’s most famous classic cocktails to the crowd. Throughout the evening, the mixologists who created celebratory cocktails will be manning the cart, personally serving Negronis to fans. In addition, Campari has partnered with the Manhattan Cocktail Classic to support one of its signature events, Stories from Behind the Bar, at Little Branch in the West Village.

The festivities at the Manhattan Cocktail Classic will culminate with a one-of-a-kind Campari anniversary event at the Bowery Hotel with portions of the proceeds going to the national non-profit organization, the United States Bartenders’ Guild. This distinctively different celebration will feature a variety of dynamic performances, including some of the world's most notable burlesque dancers and a not-to-be-missed collaboration with Art Production Fund highlighted by a specially commissioned performance by New York - based artist Kalup Linzy with surprise guests. This dramatically unique performance and cocktailing adventure will feature Campari’s celebratory cocktails served by the participating mixologists.

A portion of the proceeds from all of the Campari events at the Manhattan Cocktail Classic will be benefitting the United States Bartenders’ Guild. Tickets to all the events are available at the Manhattan Cocktail Classic’s website http://2010tickets.manhattancocktailclassic.com. Campari will follow up the New York Anniversary event with a San Francisco event during San Francisco Cocktail Week in the fall.

Limited Edition Bottles with Commemorative Art Labels

To further commemorate Campari’s 150-year anniversary and to reinforce the brand’s dedication to the visual arts, Campari has commissioned three internationally known artists to re-imagine its iconic bottle label. The Campari Art Label project, curated by Caroline Corbetta, offered three contemporary international artists, avaf, Tobias Rehberger and Vanessa Beecroft the possibility to express their own personal interpretations of Campari in designing the custom labels. Inspired by the essence of the spirit’s red hue and from various milestones achieved by this world-renowned aperitif, the artists created three different art works featuring three diverse aesthetic identities. The Campari bottles with the anniversary labels will be available in 750 ml and 1 L sizes in selected markets, beginning in late July 2010.

Stay up to date on Campari’s Global Celebration plans by becoming a fan at Facebook.com/Campari.

Note to editors:

For additional information on Campari’ brand history, please visit: http://www.camparigroup.com/en/press_media/history_communication/campari_html.jsp

For high resolutions Campari images, please visit: http://www.camparigroup.com/en/press_media/image_gallery/campari_download.jsp

About Gruppo Campari

Gruppo Campari is a major player in the global beverage sector, trading in over 190 nations around the world with a leading position in the Italian and Brazilian markets and a strong presence in the US and Continental Europe. The Group has an extensive portfolio that spans three business segments: spirits, wines and soft drinks. In the spirits segment its internationally renowned brands, such as Campari and SKYY Vodka, stand out. It also has leading regional brands including Aperol, Cabo Wabo, Camparisoda, Cynar, Glen Grant, Ouzo 12, Zedda Piras, X-Rated and the local Brazilian brands Dreher, Old Eight and Drury’s. Its wine segment boasts the global brand Cinzano, as well as important regional brands including Liebfraumilch, Mondoro, Odessa, Riccadonna, Sella & Mosca and Teruzzi & Puthod. The soft drinks segment comprises the non-alcoholic aperitif Crodino and Lemonsoda as well as its respective line extension dominating the Italian market. The Group employs over 2,000 people. The shares of the parent company, Davide Campari-Milano, are listed on the Italian Stock Exchange. www.camparigroup.com.

About Skyy Spirits, LLC

Skyy Spirits, LLC is the US-based wholly owned subsidiary of Gruppo Campari (Reuters CPRI.MI - Bloomberg CPR IM) and the definitive marketer and distributor of super-premium and luxury spirits brands in North America. Launched in 1992 with the introduction of its flagship brand, SKYY® Vodka, Skyy Spirits has grown exponentially, building a portfolio unrivaled in its quality, innovation and style, making it a top choice among distributors, retailers and consumers. Skyy Spirits manages Gruppo Campari’s portfolio in the US of such leading brands as SKYY® Vodka, SKYY90®, SKYY Infusions®, Campari®, Wild Turkey® Straight Kentucky Bourbon, American Honey®, Russell’s Reserve®, Glen Grant® Single Malt Scotch Whisky, Cabo Wabo® Tequila, Espolón™ Tequila, Ouzo 12®, X-Rated® Fusion Liqueur® and Jean-Marc XO Vodka®. Skyy Spirits is also the exclusive US distributor of Cutty Sark® Scotch Whisky, The Glenrothes® Single Malt Scotch Whisky, Bowmore® Islay Single Malt Scotch Whisky, Auchentoshan® Lowland Single Malt Scotch Whisky, Glen Garioch® Highland Single Malt Scotch Whisky, Flor de Caña® Rum, Carolans Irish Cream®, Tullamore Dew Irish Whiskey®, Irish Mist® Liqueur, Midori® Melon Liqueur, ZEN Green Tea Liqueur TM, Hibiki® Whisky and The Yamazaki® Single Malt Whisky.

Skyy Spirits was founded and is headquartered in San Francisco, California. More information on the company can be found at www.skyyspirits.com and www.camparigroup.com. Please enjoy Skyy Spirits brands responsibly and in moderation.

About United States Bartenders’ Guild

The USBG is a national non-profit organization founded in 1948 in Southern CA. With over 60 years experience the USBG enhances the image of the bartending profession to the public and heavily supports the wine and spirits industry and related trades. The USBG’s purpose is to improve customer-bartender relations and increase the prestige and knowledge of the professional bartender. We currently have chapters in Austin, Chicago, Cincinnati, Connecticut, Dallas, Denver, Hawaii, Las Vegas, Los Angeles, Miami, Milwaukee, New Orleans, New York, Philadelphia, Phoenix, San Francisco and St. Louis. Our members are dedicated to the craft of mixology and through continuous education and competition amongst our piers we will continue to drive the industry standard to new levels of achievement. Please visit www.usbg.org for more information.

About Art Production Fund

Art Production Fund (APF) is a non-profit organization dedicated to producing ambitious public art projects, reaching new audiences and expanding awareness through contemporary art. Projects include: SHOW, Vanessa Beecroft, Solomon R. Guggenheim Museum, 1998; FISCHERSPOONER: LA, performance, 2001; Keith + Farrah, collaborative exhibition by Keith Edmier and Farrah Fawcett, Los Angeles County Museum of Art and The Andy Warhol Museum, 2003; PLAN B, Rudolf Stingel summer 2004, Grand Central's Vanderbilt Hall and The Walker Art Center; Prada Marfa, Elmgreen & Dragset, Valentine, TX, 2005, permanent; Greeting Card, Aaron Young, Park Avenue Armory, 2007; Electric Fountain, Noble & Webster, Rockefeller Plaza, 2008; The Whitney Biennial, Park Avenue Armory, 2008. Kalup Linzy, Member's Only, Prospect. 1 New Orleans, 2008. Scribble, Karl Haendel, 2009; Kalup Linzy, Kembra Pfahler, Haim Steinbach, Proenza Schouler for Pitti W, Florence, Italy 2009; ART ADDS, Alex Katz, Shirin Neshat, Yoko Ono, New York City, 2010. Co-Founders: Yvonne Force Villareal & Doreen Remen; Director: Casey Fremont.

RECIPES  

Negroni

1 oz Campari 1 oz Cinzano Rosso Vermouth 1 oz Gin   Pour ingredients over ice into a shaker. Shake and strain in a chilled martini glass. Garnish with an orange twist.  

Milano Sesquicentennial

Created by Tony Abou-Ganim 0.75 oz Campari 0.75 oz SKYY Infusions Citrus 0.5 oz Cointreau 0.5 oz Fresh Blood Orange Puree 1 oz Fresh Lemon Sour (2 parts Freshly Squeezed Lemon Juice &1 part Simple Syrup) 1 teaspoon Egg White Chilled Soda Water   Shake all ingredients, except soda water, until well blended. Strain into a chilled 7oz Fizz glass and top with chilled soda water.  

Argonaut

Created by Marco Dionysos 1 oz Campari 1 oz Pisco

0.75 oz Pineapple Gomme Syrup

0.5 oz Fresh Lemon Juice

0.5 oz Fresh Orange Juice

2 dashes of Orange Bitters  

Shake ingredients with ice and strain into a highball glass over fresh ice. Garnish with an orange twist and gold flakes.

 

The Armada

Created by Lynnette Marrero 1.5 oz Campari 1 oz Hidalgo Cream Sherry 0.75 oz Cabo Wabo Tequila Blanco   Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist.  

Amore Campari

Created by Jacques Bezuidenhout 1.5 oz Campari 1 oz No 3. Gin 1 oz Lillet 6 Raspberries Egg White from one small to medium egg   Shake all ingredients thoroughly with ice. Double strain into a chilled cocktail glass. Garnish with 3 Raspberries on a pick.  

Red Tuxedo

Created by Livio Lauro 1.5 oz Campari 0.5 oz. Bernheim American Wheat Whiskey 0.5 oz. Grand Marnier 0.25 oz. Yakami Orchards Yuzu Juice 0.5 oz. Agave Nectar 1 Orange Wedge 2 Watermelon chunks   Muddle one wedge of orange (cut in 3 chunks) and two chunks of watermelon with .5 ounces of Agave nectar in a mixing glass. Add the remaining ingredients and shake well with a scoop of ice. Pour all ingredients directly in a rocks glass and garnish.  

Milan Rouge

Created by Francesco Lafranconi 1 oz Campari 1.25 oz Wild Turkey Reserve Rye 0.75 Marolo Grappa alla Camomilla   Stir all of the ingredients together for a few seconds in a mixing glass filled to 2/3 with ice. Strain into a chilled cocktail glass or serve on the rocks. Garnish with Luxardo cocktail cherry served on a cocktail pick placed across the glass’ rim.  

Campari Cucumber Cocktail

Created by Eric Alperin 0.5 oz Fresh Lime Juice 0.5 oz Simple Syrup 1 oz Campari 1 oz Gin Seltzer 2 Bruised/cracked slices of Hothouse English Cucumber 1 Cucumber Wheel   Rim a Collins glass with Campari sugar* on 1/2 to 3/4 of the rim. Use a wedge of lime to moisten the rim.   Build all ingredients into a shaker tin. Crack or lightly bruise the two slices of cucumber into the tin. Lightly mix the ingredients with a piece of ice. Strain the ingredients into a Collins glass with ice. Top with seltzer, garnish with a cucumber wheel, and add a straw.   *Pour a whole bottle of Campari into a Pyrex pan and place in the oven at 175 degrees. Let the Campari reduce for 18-24 hours. At the 12th hour, begin cracking the crystallized surface every 1-2 hours to breakup what is reducing in the pan. After 24 hours red hued Campari sugar will be leftover.