Flavor Profile

Origins

Novara, Italy, 1860

Gaspare Campari worked out his 'bitter' in Novara in 1860 and carried it to his Caffè Campari in Milan's Galleria; his son Davide turned the recipe into an empire and a color.

How It's Made

A guarded bill of bitter herbs, aromatic plants, and fruit is infused in neutral spirit, then sweetened. The full recipe is said to be known by fewer than ten people.

Tasting Notes

Bitter orange and rhubarb over clove and gentian. Opens sweet, finishes dry, grippy, and long.

Used in Classics

• 🇮🇹AmericanoCore ingredient
• 🥃BoulevardierCore ingredient
• 🟥Campari SpritzCore ingredient
• 🌼JasmineCore ingredient
• 🦜Jungle BirdCore ingredient
• 🍊NegroniCore ingredient
• 🥂Negroni SbagliatoCore ingredient
• 🥃Old PalCore ingredient