Campari is a bitter, bright red Italian aperitif made from an infusion of herbs and fruit. Campari is often served as an apéritif before meals, or as a digestif after dinner.
The most popular way to enjoy Campari is in a Negroni cocktail, which consists of Campari, gin, and sweet vermouth.
Campari bitters was created in 19th century Milan by Gaspare Campari. It is made by infusing 68 bitter herbs, plants and fruit in alcohol and water. The result is a rich, complex aperitif which works brilliantly in cocktails such as a Negroni, Americano or a Garibaldi (Campari and fresh orange juice).
Rich, deep aromas. Slightly herbal. A little bitter with hints of burnt grapefruit.
Big on citrus, a little maraschino too, hints of pepper, bittersweet orange… Becomes slightly medicinal.
Long, intense, vegetal finish.
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Better than you’d think
This is delicious with soda water and ice, an ideal accompaniment to the warm weather we’ve been having. And it makes a wonderful Negroni when mixed with Tanqueray No. 10 and Martini Rosso, also bought from Master of Malt.
What can I say. Campari Soda, sliced orange and ice. All in a long glass. Perfect for any occasion, but particularly a hot summers day.
Campari and fresh orange juice. Ice and a slice. A refreshing summer drink.
campari and tonic - simplicity that compliment each other perfectly. ice and a wedge of lime
