Campari is a type of Italian bitters known for its distinctive bitter flavor and bright red color. It was invented in 1860 by Gaspare Campari in Novara, Italy. 

Flavor Profile

• Bitter and Sweet: Campari has a unique blend of bitter and sweet flavors, often described as having notes of cherry, orange peel, and spices.
• Complexity: The exact recipe is a closely guarded secret, but it includes a variety of herbs, spices, and fruits.

Uses

• Cocktails: Campari is a popular ingredient in many classic cocktails, such as the Negroni, Americano, and Boulevardier.
• Aperitif: It is often served with soda water or orange juice as an aperitif to stimulate the appetite before a meal.

Appearance

• Color: Its vibrant red color comes from artificial coloring, which replaced the natural dye carmine derived from cochineal insects in 2006.
• Packaging: Typically sold in clear glass bottles, showcasing its bold color.

Production

• Distillation and Infusion: Campari is made by infusing herbs and fruit (including chinotto and cascarilla) in alcohol and water.

Serving Suggestions

• On the Rocks: Campari is often enjoyed over ice with a slice of orange or lemon.
• Mixers: Common mixers include soda water, tonic water, or citrus juices.