Campari is an aperitif [ingredient=amaro Amaro] invented near Milan, Italy in 1860 by Gaspare Campari. While the recipe is a secret and known to very few, it is thought to contain Chinotto, a bitter, citrus fruit brought to Italy from China.
Campari is bright red, now due to artifical color. Before 2006, the color of Campari was due to the use of Carmine, derived from the cochineal beetle. Some people are severly allergic to this coloring, and others have objections due to following vegetarianism, or religious dietary laws.
Campari initially smells fruity, somewhere between pomegranate and cherry. It is moderately sweet, and fairly low alcohol (anywhere between 40 proof and 56 proof depending on where you buy it). It has a firm, dry bitterness like black pepper and quinine, which lingers tremendously.
Some popular cocktails containing Campari
- High and Dry — Sparkling white wine, Gin, Campari, Elderflower liqueur, Orange flower water
- The Spice Channel — Rye, Campari, Aperol, Sorel liqueur, Becherovka, Tea
- Tainted Love — Campari, Crème Yvette, Islay Scotch, Bitters, Orange peel
- Douglas Fir Rhubarb Negroni — Gin, Campari, Amaro
- Crown Jewel Negroni — Gin, Sweet vermouth, Campari, Juniper-orange tincture
- Americano Perfecto — Pilsner, Campari, Sweet vermouth, Orange
- Blushing Geisha — Lychee liqueur, Pastis, Campari, Lemon bitters, Soju
- Bitter Loser — Bourbon, Campari, Orange liqueur, Mezcal, Bitters, Orange bitters, Orange juice, Orange
- Koubai — Gin, Campari, Plum wine, Rice vinegar
- Paraiso — Blanco tequila, Campari, Triple sec, Strawberry shrub, Lemon juice