Campari

Campari is a very bitter apertif from Italy. It is flavored with various herbs, but the actual ingredients are a closely guarded secret. It was invented in 1860 by Gaspare Campari. The vibrant red color used to come from a red colorant known as "Cochineal Crimson E120" (also known as "carmine") which is derived from the dried bodies of female cochineal insects typically found on prickly pear cactuses in Mexico. However, in 2006 they perfected a new method of coloration and no longer use carmine for their distinctive red coloration.

The following recipes on this site use Campari:

Bobbo's Bride
gin, vodka, peach brandy, Campari,
Combustible Edison
Campari, lemon juice, brandy,
Yacht Club
gin, sweet vermouth, orange juice, Campari, simple syrup,
Champagne Flamingo
vodka, Campari, champagne,
Rendezvous
gin, kirschwasser, Campari,
Corpse Reviver #3
brandy, Campari, triple sec, lemon juice,
Smoke and Mirrors
aquavit, Campari, Cynar,
Camparinete
gin, sweet vermouth, Campari,
Americano
Campari, sweet vermouth, soda water,
ChamPino
Campari, sweet vermouth, champagne,
Cornwall Negroni
gin, sweet vermouth, Campari, Punt e Mes, orange bitters,
Negroni
gin, Campari, sweet vermouth,
Old Pal
rye whiskey, dry vermouth, Campari,
Rosita
tequila, sweet vermouth, dry vermouth, Campari, Angostura Bitters,
Tailspin
gin, sweet vermouth, Chartreuse, Campari,
Boulevardier
bourbon whiskey, Campari, sweet vermouth,
Lucien Gaudin
gin, Cointreau, Campari, dry vermouth,
Jasmine
gin, Cointreau, Campari, lemon juice,
Zummy
Benedictine, gin, dry vermouth, sweet vermouth, Campari,