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,
gin, kirschwasser, Campari,
Corpse Reviver #3
brandy, Campari, triple sec, lemon juice,
Smoke and Mirrors
aquavit, Campari, Cynar,
gin, sweet vermouth, Campari,
Campari, sweet vermouth, soda water,
Campari, sweet vermouth, champagne,
Cornwall Negroni
gin, sweet vermouth, Campari, Punt e Mes, orange bitters,
gin, Campari, sweet vermouth,
tequila, sweet vermouth, dry vermouth, Campari, Angostura Bitters,
gin, sweet vermouth, Chartreuse, Campari,
bourbon whiskey, Campari, sweet vermouth,
Lucien Gaudin
gin, Cointreau, Campari, dry vermouth,
gin, Cointreau, Campari, lemon juice,
Benedictine, gin, dry vermouth, sweet vermouth, Campari,
Old Pal
Canadian whisky, dry vermouth, Campari,