🥃 Campari

Campari is an Italian bitter aperitif of deep red colour: an infusion of herbs and fruits in alcohol and water. It was created in 1860 in Novara by Gaspare Campari and is now produced by Campari Group, which is based in Milan. The strength depends on the country of sale, from 20.5 to 28.5% ABV.

In 1867 Gaspare Campari moved to Milan and opened Caffè Campari in the newly built Galleria Vittorio Emanuele II; his son Davide was born there the same year. In 1904 the brand got its first plant in Sesto San Giovanni near Milan, and Davide began exporting the drink. In 1915 he opened the Camparino bar in the Galleria. In 2005 production moved to a new plant in Novi Ligure in Piedmont, where Aperol is also made today.

The recipe is kept secret. Until 2006 the red colour came from the natural dye carmine, which is obtained from cochineal insects; the company then stated that for most of its production, including for the US, it had switched to other colourings because of unstable supply.

Campari is an ingredient in three classic cocktails of the International Bartenders Association (IBA): the Negroni, the Americano and the Boulevardier. According to the brand's history, the Negroni appeared in Florence in 1919 and is named after Count Camillo Negroni. Campari is also mixed with soda or orange juice; ready-made Campari Soda is sold separately in Italy.

Why it matters to you. The strength of Campari differs from country to country, so look at the number on the label. If you want to avoid the carmine colouring (E120), check the ingredients: according to press reports, the natural dye remained in use in some countries even after 2006. Campari and Aperol are different drinks from the same group. The WHO reminds us that there is no safe level of alcohol consumption.