Historical Background

Created in 1860 by Gaspare Campari in Novara, Italy, this iconic bitter aperitif became synonymous with Milanese drinking culture. The recipe, still secret today, was developed through extensive experimentation with herbs, spices, and fruit peels. Camparis distinctive red color originally came from carmine dye derived from cochineal insects, though the modern production uses artificial coloring.

Production Process

The complex recipe includes dozens of ingredients, with bitter herbs, aromatic spices, and fruit peels being distilled and infused into a neutral spirit base. Key components are thought to include chinotto, cascarilla, clove, and gentian root, though the exact formula remains one of the industry's most closely guarded secrets. Production now takes place in state-of-the-art facilities while maintaining traditional methods.

Tasting Notes

Initially presents with intense bitter orange and herbal notes, followed by complex layers of spice and wood. The palate experiences a sophisticated balance of bitterness and sweetness, with prominent gentian, clove, and cinnamon notes. The finish is long and dry, with lingering bitter herbs and zesty citrus peel. The texture is rich and viscous with a pleasant astringency.

Cocktail Applications

Essential in classic cocktails including the Negroni, Boulevardier, and Americano. Modern mixologists continue to discover new applications, from contemporary twists on classics to innovative new creations. The bitter profile and striking red color make it a versatile modifier in cocktails, while also serving as a distinguished aperitif on its own.