News

Feature Licor 43: the 43-ingredient liqueur created in Cartagena in 1946 Licor 43 takes its name from the 43 ingredients in its recipe, created by the Zamora family in 1946 in Cartagena; only five of them are public. Bebidário Newsroom · 4 min

News Ready-to-drink Aperol Spritz in a long neck debuts in Brazil for R$ 12.90 Campari Group launches Aperol Spritz Pronto in November, a 275 ml long neck with 5% alcohol; Brazil is the first country to get this format. Bebidário Newsroom · 3 min

Feature Baileys: the liqueur born in 45 minutes in a tonic bottle The origin of Baileys: an Irish tax incentive, surplus cream, a prototype made in 45 minutes and a name borrowed from a London bistro. Bebidário Newsroom · 4 min

Feature Aperol: the Padua aperitivo born in 1919 with just 11% alcohol Created by brothers Luigi and Silvio Barbieri, Aperol became a hit in Padua's cafés and Venice's bars and joined Campari Group in 2003. Bebidário Newsroom · 4 min

Feature Fernet-Branca: the 27-herb bitter created in Milan in 1845 Bernardino Branca created the fernet in 1845; the company, still run by the family, opened a plant in Buenos Aires in 1941 and keeps a museum at its Milan factory. Bebidário Newsroom · 4 min

Feature Jägermeister: the 56-ingredient liqueur created for hunters The recipe has not changed since 1934, the label carries a hunting poem and the brand was the first to put its logo on a Bundesliga team's shirt. Bebidário Newsroom · 5 min

Feature Carpano turns 240: the Turin shop that created modern vermouth Carpano turns 240 and is celebrating the date in Cannes. The story begins in a shop facing the Royal Palace of Turin and runs through the order that became Punt e Mes. Bebidário Newsroom · 4 min