Campari // Lombardia, Italy
Campari was created circa 1860 by a Lombardy-born man named Gaspare Campari. He worked his way up to barman in a cafe in Torino before moving to Milano where he created his renowned bitter concoction. His namesake bitters was first known as Bitter all’usa d’Holanda and its ingredients have never been disclosed other than to say that “it is the result of an infusion of bitter herbs, aromatic plants, and fruit in alcohol and water”. The only other change to the original recipe occured in 2006 when carmine (a natural dye sourced from crushed cochineal insects) ceased to be used for coloring. Now artificial colors are used.
Bitter LiqueursMuch like amaro, bitter liqueurs are made from the maceration or distillation (or combination) of herbs, spices, roots, flowers, or other botanicals. Bitter liqueurs are often red or orange in color, although they needn’t be. Sugar is added before bottling. ABV varies widely.
"Campari has bright orange red color and the nose is fairly aromatic filled with orange zest and quinine. It has a moderately full body and is sweet initially before the bitter flavors take over. That said, it is about an average + on the bitter profile. Finish shows more orange and grapefruit with a tart and bittersweet ending. The quintessential ingredient in a Negroni and its many variations, Campari can also be used in tiki drinks like the Jungle Bird."
Bitter & Fruity
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