Campari

Campari is a 25% ABV bitter aperitif created by Gaspare Campari in 1860 in Novara, Italy, known for its distinctive red colour and pronounced bitterness. It is now produced by Davide Campari-Milano S.p.A., part of Campari Group, and sold in more than 190 countries.

How is it made?

Its recipe is kept secret; it is known to be prepared by steeping bitter herbs, aromatic plants and fruits in alcohol and water. The drink's red colour originally came from carmine dye derived from cochineal insects; Campari stopped using this dye in 2006. Its first production facility opened in 1904 in Sesto San Giovanni, near Milan.

How is it served?

Its most classic use is Campari Soda, made over ice with soda and an orange slice; it is also often paired with orange or grapefruit juice. It is a core ingredient of classic cocktails such as Negroni, Americano and Boulevardier, and can also be made into a spritz with Prosecco. In Italy, its pre-mixed version with soda is sold in separate bottles under the name Campari Soda.

What food does it pair with?

Its bitter, intense character is balanced by the salty snacks of the Italian aperitivo table. Olives, salted nuts, mature cheeses and small meze plates go well alongside Campari-based drinks.