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.

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The following recipes on this site use Campari:

Americano

Campari, sweet vermouth, soda water,

Bobbo's Bride

gin, vodka, peach brandy, Campari,

Boulevardier

bourbon whiskey, Campari, sweet vermouth,

Camparinete

gin, sweet vermouth, Campari,

Champagne Flamingo

vodka, Campari, champagne,

ChamPino

Campari, sweet vermouth, champagne,

Combustible Edison

Campari, lemon juice, brandy,

Cornwall Negroni

gin, sweet vermouth, Campari, Punt e Mes, orange bitters,

Corpse Reviver #3

brandy, Campari, triple sec, lemon juice,

Jasmine

gin, Cointreau, Campari, lemon juice,

Lucien Gaudin

gin, Cointreau, Campari, dry vermouth,

Negroni

gin, Campari, sweet vermouth,

Old Pal

Canadian whisky, dry vermouth, Campari,

Rendezvous

gin, kirschwasser, Campari,

Rosita

tequila, sweet vermouth, dry vermouth, Campari, Angostura Bitters,

Smoke and Mirrors

aquavit, Campari, Cynar,

Tailspin

gin, sweet vermouth, Chartreuse, Campari,

Yacht Club

gin, sweet vermouth, orange juice, Campari, simple syrup,

Zummy

Benedictine, gin, dry vermouth, sweet vermouth, Campari,