EDINBURGH bar and restaurant The Bon Vivant has teamed up with Campari for the launch of new cocktail system, the Campari Solera.
Named after the solera method of aging liquids such as wine, beer and brandy, the system of oak barrels is used to mature and mix vermouth, gin and Campari in order to produce a Negroni cocktail.
Hugo Mills, UK country manager for Gruppo Campari, said the system is a “global first” for the company.
