Campari Liqueur

Campari was created circa 1860 by a Lombardy-born man named Gaspare Campari. He worked his way up to barman in a cafe in Torino before moving to Milano where he created his renowned bitter concoction. His namesake bitters was first known as Bitter all’usa d’Holanda and its ingredients have never been disclosed other than to say that “it is the result of an infusion of bitter herbs, aromatic plants, and fruit in alcohol and water”. The only other change to the original recipe occured in 2006 when carmine (a natural dye sourced from crushed cochineal insects) ceased to be used for coloring. Now artificial colors are used.