Campari
Campari was created by Gaspare Campari in Novara, Italy, in 1860, and quickly became the centerpiece of his Café Campari in Milan's Galleria Vittorio Emanuele II, where it was served as a fashionable aperitivo. Its signature red color was originally derived from carmine dye made from crushed cochineal insects — a fact officially confirmed only in 2006, when Campari switched to artificial coloring. By the early 20th century it had become an icon of Italian aperitivo culture, immortalized in the poster art of Fortunato Depero and synonymous with Milan's café society.
Flavor Profile
Campari is defined by a bold, assertive bitterness built on gentian and rhubarb root, balanced against citrus peel sweetness — particularly blood orange — and a layered herbal complexity from its still-secret blend of approximately 60 botanical ingredients. Cherry, anise, and clove notes thread through the bitter core, while the syrupy body carries the flavors with persistence on the palate. The finish is long, dry-bitter, and faintly medicinal, characteristic of the Italian bitter tradition.