Campari - An Italian Icon
/Considered more of an aperitif than an amaro, Campari has been produced in Northern Italy since 1860. Gaspare Campari created his formula and six years later opened Caffe Campari in the prestigious Piazza del Duomo in Milan. Many producers of amari may admit to one or two of the ingredients in their secret recipes, however Campari will only reveal two ingredients: water and alcohol.
Gaspare’s sons took over the company in 1904, and in the 1930s enlisted well-known Italian artists to help promote Campari to the world. The famous ads and posters were key to Campari’s wide spread popularity.
Known as the “Red Passion” in Italy, Campari is now distributed to more than 180 countries and is likely found in any bar that you would visit.
Initially, Campari was served on the rocks with a splash of club soda. The dark, ruby-red color and bright, floral orange flavor creates a beautiful highball, with a piece of orange or lemon. Of course, Campari has made the world a better place with the classic Negroni, the Boulevardier and the Americano. Lesser known, but still delicious cocktails are La Rosita (reposado tequila, sweet vermouth, dry vermouth & Campari) and Old Pal (a Boulevardier that replaces sweet vermouth with dry vermouth).
While the classic Negroni uses equal parts of gin, sweet vermouth and Campari, the Boulevardier (which was created around 1920) features more rye than the other two ingredients. I prefer 1.5 oz. Rye and 3/4 oz each of sweet vermouth and Campari.
Instagram raised the popularity of the Negroni Sbagliato a couple of years ago. This riff on the classic Negroni replaces the gin with prosecco. You needn’t order a Negroni Sbagliato with prosecco - it always comes with prosecco!
The warm weather ahead calls for an Americano: 1 oz. Campari, 1 oz sweet vermouth (M’tucci’s prefers Carpano Antica Formula) and 4 oz. seltzer water. Garnish with an orange wheel.
Or try Company Chef Shawn Cronin’s summer refresher, a cold glass of lager mixed with a shot of Campari, which is a version of the Spaghett cocktail which is a beer and a shot of Aperol. While the Campari group owns Aperol, the two amari remain different. Aperol’s ABV is only 12% compared to 24% for Campari. Aperol doesn’t have the same level of bitterness as Campari. Both Italian aperitif’s are always in my liquor cabinet.
M’tucci’s Introduces the Spirit Spotlight
Beginning this month, each location will feature three cocktails made with Caravedo Pisco.
Pairing Dinner at M’tucci’s Italian
Only a few seats left - don’t wait to book!
M’tucci’s Advances in the 505 Food Fights
A fundraising event for local charities, the 505 Food Fights pit local chefs and bartender in a competition for food and cocktails. Chef Cory won his round at Whiptail this past Monday, but unfortunately Zeus, a bartender at M’tucci’s Italian was edged out by Whiptail’s bartender (he was robbed!!). Justin and Ashley, both from M’tucci’s Italian won previous rounds and will compete again in July. Watch the Facebook page for 505 Food Fights to see the dates. Our participation helped raise more than $4,000 for the local Special Olympics.
Vote in ABQ the Magazine’s Best of the City
Vote in the Following Best Categories:
Appetizer Menu, Brunch, Business Lunch Spot, Cookie, Dessert, Italian, Patio, Pizza, Waitstaff, Bartender, Bloody Mary, Happy Hour, Old Fashioned, Business (owners), Chef (Shawn Cronin is our pick).
Weekend Specials
M’tucci’s Italian
Ravioli - Five Cheese Filling - M’tucci’s Bacon, Peas, Cherry Tomatoes, Mandy’s Farm Grilled Garlic Scapes, Pesto Cream Sauce, Basil, Pecorino $25
12 oz. Veal Chop - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36
Pan-Seared Ruby Monk Fish - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $35
Red Wine Porcini Braised Lamb - Black Truffle Gnocchi, Mushrooms, Caramelized Onions, Kale, Mint $27
Weekend Cocktail
Rainbow Rider - Vara Gin, Aperol, Alchemist Coconut, Pineapple & Orange Juices, Vanilla Funfetti Rim, Rainbow Marshmallow Puffs Garnish
M’tucci’s Moderno
24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43
Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $33
Roasted Half Chicken - Garlic Mashed Potatoes, Sautéed Broccolini, Cranberry Gastric $25
Weekend Cocktail
Late Night in Lima - Caravedo Alcolado Pisco, Maraschino Liqueur, Blood Orange, Simple Syrup, Fresh Lemon Juice, Muddled Strawberry
M’tucci’s Twenty-Five
Blackened Shrimp and Pesto Risotto - Mushroom & Pesto Risotto, Jalapeño Pickled Garlic Scapes, Rosemary Burgundy Sauce, Pine Nuts $21
Pan-Seared Swordfish - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $33
8 oz. Picaña - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $33
Weekend Cocktail
Pineapple Pisco Punch - Caravedo Mostto Verde, Pineapple Gum Syrup, Fresh Lemon Juice
M’tucci’s Bar Roma
8 oz. Cold-Smoked Tenderloin - Whipped Pesto Mashed Potatoes, Grilled Asparagus, Spiced Hibiscus and Cranberry Reduction Garnished with Local Micro Greens $41
Pan-Seared Orange Roughy - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $31
Smoked White Fish Crostini - Capers, Red Onion, Marinated Tomato, M’tucci’s Baguette $6
Weekend Cocktail
Pisco Sour - Caravedo Torontel Pisco, Fresh Lemon & Lime Juices, Simple Syrup, Egg White, Angostura Bitters
Live Music for May & June
M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday
6/9 Justin Nuñez
6/12 RJ Perez
6/16 Gilbert Uribe
6/19 Javier Ortega
6/23 Myles Chavez
6/26 Shane Wallin
6/30 RJ Perez
M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday
6/7 Michael Rascon
6/13 Matt Jones
6/14 Shane Wallin
6/20 Maiya Dominguez
6/21 Jacob Chavez
6/27 Gilbert Uribe
6/28 RJ Perez
M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday
6/7 Cali Shaw
6/13 Gilbert Uribe
6/14 Matt Jones
6/20 Michael Rascon
6/21 Robb Janov
6/27 Shane Wallin
6/28 Myles Chavez
Thanks for reading. See you next Friday. Ciao!
