Campari cutting

What is it about that deadly Italian aperitif that mesmerises me?

That oh so smooth sickeningly bittersweet bloody liquid magic,diluted with just a touch of ice, that threatens to overwhelm every other sense?

Just look at it-glistening madly,raw red,thawing the frigid glassy exterior of a misshapen ice cube,reflecting every mad eyed moody glance, bloodshot many times over.

Take my advice, dump the vermouth, cinzano,oranges,strawberries etc that are 'recommended' for that famous campari cocktail evening of flashing smiles and sequinned sartorial snazz-

Just do it straight-till it burns your insides seductively and leaves that unforgettably bitter taste on a tongue - you want to savour.

Who needs crackers.