Campari Bitter

About Campari Bitter

Campari is an Italian bitter, invented in 1860 by Gaspare Campari and today one of the world's most recognisable spirits brands. For newcomers it's the bitter behind classics like the Negroni and Spritz; for collectors it's notable that the fiery red colour and secret herbal blend have made Campari an icon well beyond the bar world, closely tied to Italian design history and the celebrated artistic calendar the brand has published since the 1990s.

History & background

The bitter was originally developed in Novara in northern Italy by Gaspare Campari, who had worked as a confectioner and liqueur maker before arriving at the secret composition of herbs, plants and fruit peels that still defines its flavour today. Shortly after its invention, production moved to Milan, where the brand truly took off and became a fixture of the city's café culture. His son Davide Campari later took over the business and made marketing central to its strategy, including artistic posters from renowned artists that cemented Campari's status as a design icon. Today Campari is a global spirits giant, but the bitter is still made to the same secret recipe.

Production & style

The bitter is made from a secret blend of herbs, plants, and fruit peels, macerated in alcohol and water.

Signature style

Bitter, Citrus, Herbal
The flavour is markedly bitter, with clear citrus and herbal notes.

Facts

Did you know?

Campari's original bright red colour originally came from carmine dye extracted from cochineal insects, before switching to artificial colouring.

If you like Campari Bitter, you should also try:

Fernet-Branca and Riga Balsam.